December 5, 2011

MENU FOR THE WEEK OF DECEMBER 5, 2011

After Thanksgiving weekend and the week following, it is good now to get back to more rustic cooking. Shop Rite, who has decent meat, had a very good special this week on whole loin of pork.  We bought four.  So, I’m guessing you’ll see a lot of pork in the near future.  Which is hardly a hardship – it’s reasonably healthy and so many ways to prepare it….

And we are getting back into our routine again, having caught up on our rest.  I’ve again started with the French.  It is not easy, I’m not very good at foreign languages, but I really want to get the basics down so I have some idea what people are saying when we hit Paris next year.  Or, perhaps, just as important….what I am eating. You might say I want to sink my teeth into the entire experience.

Warner has extended our food BLOGing recently.  It is difficult to pick up a spatula without facing a camera.  But, hopefully, this will prove worth while.

Now, it’s back to the ironing, the gym, the French, and of course, dinner.

Mon. AM             Cream of Broccoli Soup

Mon. PM              Jasper White’s Deep Fried Calamari SSCB

                             Pasta with French Tomato Sauce

                             Tossed Salad
                              Rosemount Riesling

Tues. AM             Potato, Kale and Kielbasa Gratin

Tues. PM              Chicken and Dumplings

                             Tossed Salad
                              Rosemount Chardonnay 

Weds. AM            Costco Pepperoni Pizza

Weds. PM            Pastitsio GM 10/84

                             Tossed Salad
                             Black Opal Shiraz

Thurs. PM            Eric Ripert’s Pan Roasted Salmon with Lentils and Red

                                Wine Sauce LBCB-R

                             Salad
                             Penfold Shiraz Cabernet

                             French Bread

Fri. AM                

Fri. PM                 Pastitsio Revisited

                             Tossed Salad
                             Wolff Blass Yellow Tail Shiraz

Sat. AM                Lidia’s Escarole and White Bean Soup LIAK

                            Penne ala Gorgonzola GM 10/03    308

Sat. PM                Zucchini Fritters IHC

                             Jacques Pepin’s Normandy Chicken Fricassee EP

                             Sautéed Apples CR 32

                             Steamed Rice
                             Rosemount Chardonay 

Sun. AM              Mu Shu Shrimp FW 2007 213
                                  Penna in Blue Cheese Sauce

Sun. PM               Blue Cheese and Walnut Dip FW 2011 1

                             Roast Pork Loin with Mustard and Current Sauce  MOAC 762

                             Potatoes Savoyard

                             Roasted Acorn Squash
                             Penfold Shiraz Cabernet
                             From the Kitchens of North Ridge Road