Wednesday, September 21, 2011

September 19, 2011


This has been an unusually cool September and we are starting to think about things like chili again…But it is a beautiful time of year, even though the foliage bit is still a while away. It is cool and comfortable and it gives one a burst of energy.

Our cooking is fairy simple this week.  Finish up Warner’s wonderful pulled pork and the Hungarian roast chicken.  Salmon cakes for something different in the fish direction, the cod with the Beurre Montpelier as a nod to the French, Lidia’s always fabulous steak Marema, a chicken Dijon and finally, Jacques Pepin’s garbure.  The latter is from a Bon Appetite excerpt of his soon to be published cook book.  I am looking forwards to that – his stuff is always terrific and his presentations are beyond compare.

 I wonder what else is going to appear this season.  Years ago, when I was in publishing we used to figure about 60% of our business happened in the third quarter.  And a great season for cookbooks, as so many are given as gifts. (In my case, from me to me, with love). One cookbook that appears annually is the Food and Wine Best of the Best. It excerpts what they feel to be the year’s best selections and therefore gives one the chance to cook from books that perhaps one would not normally buy. The salmon cake recipe is from this years…

Mon. AM             Pasta in White Clam Sauce CCI

Mon.                    Salmon Cakes with Herb Crusted Potatoes Fresh Tartare Sauce BOTB Vol 14
                             Sautéed Carrots, Salad, Peasant Bread

Tues. AM             Cold Cuts

(I got a new lens yesterday, so you will probably seem more pictures as I play Nikon 50mm f1.4)

Tues. PM              Pulled Pork Sandwiches with Fresh Cole Slaw, Local Corn

Weds. AM            Pierre Franey’s Chili
                             Steamed Rice

Weds. PM            Hungarian Roast Chicken with Horseradish Sauce
                             Sautéed Spaetzle with Caraway, Green Beans

Thurs. PM            Roasted Cod au Beurre Montpelier CCOF 67
                             Steamed Rice, Baby Peas

Fri. AM                Cold Cuts
                            Chicken with pasta and black olives.
(pictures are posting on the wrong day as we didn't do the steak last night as it was raining, tonight and it is the one in the middle. That is the high end beef for the rest of the year.)

Fri. PM                 Steak Marema LI
                             Potato Daube SFF 223, Local Corn

Sat. AM               Steak and Eggs

Sat. PM                Roasted Eggplant Spread with Fresh Tortilla Chips TOHC
                             Chicken Dijon with a Sour Cream Sauce FW 10/11 118
                             Fresh Pasta
                             Salad,         Peasant Bread

Sun. AM              Chili over Rice

Sun. PM               Blue Cheese Loaf Cake with Mustard and Bacon SLIP 144
                             Jacques Pepin’s White Bean and Ham Garbure with Potatoes, Leeks,
                                 Celery, Carrots, Parsnips and Cabbage FW  10/11
                             Peasant Bread
                             Tossed Salad

1 comment:

  1. Jeez Louise Warner!

    Remind me never, ever to come here again. I could gain 200 pounds just looking at the photos of the good eats, and I'm no slouch in the kitchen myself. On the plus side, I probably lost a couple pounds of water weight drooling.


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