January 9, 2017

MENU FOR THE WEEK OF JANUARY 9, 2017

It’s been a cold and rainy type week.  Not too awful for January – except for the photos I keep seeing on Facebook from a dear friend luxuriating in the Yucatan. Thanks Joan!

We just purchased a stationary bike.  We belong to a gym, but it is a 25 minute drive and we both can find unusual and creative reasons not to go.  We did Tai Chi this fall, but it is over until March and even then it is only 1 ½ hours a week.  Killer hours, I might add.

The hope is that we’ll be able to get into a schedule.  Recommended exercise I am told is 30 – 60 minutes most days.  Ugh.  The only sport I’ve every excelled in was horseback riding/competition.  However, I’ve been out of training since 1962 and doubt that this is the time to start up again.

So, it is the stationary bike.  At least I can watch my reruns of Downtown Abby and my PBS Cooking Shows while I pedal away…

Mon. PM     Beef and Sugar Snap Pea Stir Fry revisited

                   Salad        


 

Tues. AM    Chicken in Vinegar Butter Sauce Revisited

                   Steamed Rice

Tues. PM    Sara Moulton’s Salmon Baked in a Bag with Citrus,

                           Orange and Olives VB

                   Brown Rice Pilaf with Saffron, Ginger & Dried Cranberries BA 2/13

                   Tossed Salad

Weds. AM   Corned Beef Hash f/I D-4

                   Poached Eggs, Tomato Juice

Weds. PM   Quick Marinated Skirt Steak with Siracha Potatoes and Spinach VB

                   Shredded Zucchini

                   Tossed Salad

Thurs. PM   Surprise Me From the Freezer

Fri. AM       Hearty Barley and Lentil Soup with Swiss Chard BA 2/05

Fri. PM       Mozzarella Stuffed Pork Chops with Tomato Pan Sauce VB

                   Steamed Orzo

                   Sautéed Radishes with Honey

                   Tossed Salad, Baguette

Sat. AM      Blueberry / Corn Pancakes with Maple Syrup

Sat. PM       Lidia’s Ditalini with Lentils and Shrimp VB

                   Tossed Salad, Baguette

Sun AM      Greek Lemon Chicken Soup with Orzo MS.VB

Sun. PM      New England Boiled Dinner with Horseradish Sauce and Mustards

                   Fresh Biscuits, Tossed Salad

January 2, 2017

MENU FOR THE WEEK OF JANUARY 2, 2017

The holidays are over.  Now it is back to real life and real eating.  For us and for the cats too. (They enjoyed a bit of the Prime Rib, a bit of the Lobster and a bit of the Shrimp and they have indicated that they would enjoy these on a regular basis). Yuppie cats….

The one good thing about our endless winters in the Northeast is the food. Wonderful braises, stews etc. that would be repulsive on the Fourth of July are so welcome now.  Hardy dishes like Chicken with Forty Cloves of Garlic (not for the faint of heart), soon an Irish Beef Stew, a Coq au Vin, and perhaps a Sauerbraten.  So, real life in these parts need not be dull, but can be delicious and fulfilling.

Mon. AM    Turkey Potato Soup f/I D-1

Mon. PM     Chicken With 40 Cloves of Garlic BC-PW

                   Sautéed Potatoes IHC

                   Salad, French Bread

Tues. AM    Pea Soup with Croutons and Sour Cream

Tues. PM    Garlicky Linguini with Crab, Red Peppers, and Pine Nuts BA 1/00

                   Salad

Weds. AM   Pizza with Cherry Tomatoes,  Homemade Sausage, and Basil V/B

Weds. PM   Chicken with 40 Cloves of Garlic revisited

Thurs. AM  Turkey Meatball Soup f/I (D-2)

Thurs PM    Surprise Me From the Freezer

Fri. AM       Roast Beef Sandwiches on Kaiser Rolls with Horseradish Mayo

Fri. PM       Beef And Snap Pea Stir Fry  MS-VB

                   Brown Rice

Sat. PM       Bistro d’a’ Cotes Chicken in Wine Vinegar BC-PW 177

                   Julia Child’s Potatoes Sauvignon

                   Sautéed Green Beans

Sun. AM     Beef Stir Fry Revisited

Sun. PM      Pork Tenderloin with Plum Chutney BA 8/12

                   Wild Rice Pilaf with Dried Fruits f/I D-3

                   Lemon Spinach

December 19 and December 26

WORKING MENUS FOR THE WEEKS OF 12/19 AND 12/26 2016

Mon. AM    Turkey Potato Soup f/I D-4

Mon. PM     Cajun Pulled Pork on Kaiser Rolls

                   Cole Slaw

Tues. AM    Gumbo with Steamed Rice f/I (D-5)

Tues. PM    Roasted Pork Shoulder and Roasted Potatoes Revisited

                   Sautéed Zucchini

Weds. AM   Eggs on a Raft

Weds. PM   French Garlic and White Bean Stew with Spinach BA 2/13

                   Salad, Peasant Bread

Thurs AM   Pasta with White Clam Sauce CCI

Thurs PM    Cider Cured Pork Chops NYT/VB

Fri. PM       Surprise Me From the Freezer

Sat. AM      Onion Frittata with Ricotta and  Fresh Herbs BA 5/11

Sat. PM       Roasted Prime Rib with Pan Sauce

                   Mashed Potatoes

                   Roasted Beets

Sun AM      Fried Eggs with Scrapple

Sun PM       White Wine Braised Ham with Shallows and Baby Carrots BA 4/04

                   Gratin of Turnips and Sweet Potatoes MS/VB

                   Steamed, Buttered Haricots Verts

Mon. AM    Onion Frittata Revisited

Mon. PM     Jacques Pepin’s Gratin  Parmentier ECWJPp

                   Tossed Salad

Tues. AM    Tuna Melts

Tues. PM    Baked Ham Revisited

Weds. AM   Turkey Chili with Rice f/I Door

Weds. PM   Sautee Chicken  Breasts with Butter and Capers MS/VB

                   Lemon Pasta EI

                   Tossed Salad

Thurs. PM   Surprise Me From The Freezer

Fri. AM       Corned Beef Sandwiches

Fri. PM       Pasta with Beef Bolognese f/I (G)

                   Salad

Sat. AM      Cheese Omelets

Sat. PM       Duck Breast with Cherry Chutney MS/VB

                   Wild Mushroom & Celery Root Bread Pudding with

                          Blue Cheese MS/VB

Sun AM      Waffles with Fresh Berries

Sun PM       Individual Crab Imperials, Baltimore Style  CBC

                   Steamed Rice

                   Buttered Asparagus

December 5, 2016

MENU FOR THE WEEK OF DECEMBER 5, 2016

Mon. AM    Soft Scrambled Eggs with Steak and Blue Cheese Butter with Port

Mon. AM    Turkey Meatloaf with Gouda and Mushrooms revisited

                   Ziti with Cheddar Blue Cheese revisited

                   Green Beans

Tues. AM    Split Pea Soup with Turkey

Tues. PM    Eric Ripert’s Salmon with Green Lentils &Red Wine Sauce LBCB/R

                   Tossed Salad, Baguette

Weds. AM   Turkey Soup with Potatoes

Weds. PM   Mustard Horseradish Roasted Chicken Legs on Arugula GM 2/00

                   Warm German Potato Salad

Thurs. PM   Surprise Me From the Freezer

Fri. AM       Barley Lentil Soup f/i-Door

Fri. PM       Steak, Soba, and Bok Chou Stir Fry BA 4/13

                   Salad

Sat. AM      Turkey Chili over Rice f/I – Door

Sat. PM       Yankee Pot Roast – f/i – 5

                   Spätzle with Herbs

                   Tossed Salad

Sun. AM     Pulled Pork on Kaiser Rolls f/i -5

                   Cole Slaw

Sun. PM      Roasted Leg of Lamb

                   Mashed Potatoes with Mustard

                   Honey Butter Sautéed Carrots

Thanksgiving Working Menu

THANKSGIVING WEEKEND 2016 WORK SHEET

Weds. Eve.

Crackers and Cheese

Boeuf Bourguignon BCIP FREEZE

Peasant Bread Toast

Tossed Salad

Thurs. AM

Bagels and Cream Cheese

Coffee

Thurs Noon

Escarole Soup with Turkey Meatballs  FREEZE

Thanksgiving Dinner

Appetizers

Roasted Red Pepper Humus BCMA- Friday
  Toasted Whole Wheat Pita Chips BCMA

Chacuterie/Cheese Platter WWJ

Buffalo Chicken Balls FREEZE
   Blue Cheese Sauce

Madeline Kaman’s Gravlox  MOAC Friday

Rillettes of Pork FSC FREEZE
  Toasted Baguette Slices

Country Pate/Pickles WWJ

Entrees

Sugar Free Brined Roasted Turkey BA 11/04 WED

Pan Gravy

Creole Andouille Stuffing  BA 11/99 TUES

Whipped Potatoes with Horseradish BA 11/12 WEDS

Pear and Parsnip Gratin BCMA MON

Green Beans with Mustard Sauce CCII 415

Lemony Shredded Brussels Sprouts MS/VB

Cranberry Sauce WJ

Desserts

Pumpkin Pie

Cheese Cake

Fruit Salad Steph

Pecan Pie Urs

Vanilla Bean Ice Cream GM 7/2000 vb FREEZE

Fri. AM

Bagels and Cream Cheese

Coffee

Friday Dinner

Appetizers

Mustard Batons ARMFK  FREEZE

Roasted Red Pepper Humus BCMA
  Toasted Whole Wheat Pita Chips BCMA

Chacuterie/Cheese Platter WW

Buffalo Chicken Balls FREEZE
   Blue Cheese Sauce

Madeline Kaman’s Gravlox  MOAC

Rillettes of Pork FSC FREEZE
  Toasted Baguette Slices

Country Pate WWJ

Entrees

Roasted Asparagus with Parmesan BC

Braised Fennel & Black Olives GM 1/86

Creamed Onions or Balsamic Glazed Onions MS/VB

Crown Roast of Pork MS/VD

Wild Rice Stuffing with Fennel and Fruit MS/VB

Celery Root and Apple Remoulade MS/VB

Desserts

Everyday Chocolate Cake FREEZE

Pumpkin Pie

Cheese Cake

Fruit Salad Steph

Pecan Pie Urs

Tart Tatin

Vanilla Bean Ice Cream GM 7/2000 vb FREEZE

Sat AM

Bagels and Cream Cheese

Coffee

Sat. Noon

Classic New Orleans Gumbo with Turkey, Ham, Andouille and Shrimp FREEZE

Steamed Rice

Peasant Bread

November 7, 2016

MENU FOR THE WEEK OF NOVEMBER 7, 2016

Life is too short to be bored by dinner…

I am on my way to Thanksgiving.  At this point I have in, or about to go in, the freezer Weds. eve’s Beef Bourguignon (for early arrivals), the Turkey Meatballs for my Escarole Soup for Thursday, my Buffalo Chicken Balls (heaven forbid I should forget to have these on hand), my Rillettes of Pork, my Mustard Batons and buckets of a Classic New Orleans Gumbo (Shrimp, Kielbasa, Turkey, Ham) for Sat. lunch.  Now all I have to do is cook the rest of the food.

And of course, this is the time when I begin to panic that I don’t have enough food for “all these people” and start to add on dishes.  That’s where I get myself into trouble. As in this morning I found a Martha Steward recipe for Celeriac and Apple Remoulade that would be great for the pork (and can be made three days in advance) and a New York Times recipe for “Foolproof” Tart Tatin.  And perhaps another ice cream or too.

I wonder if there is a cure for this self-destructive malaise….

Mon. AM    Turkey Noodle Soup

Mon. PM     Chicken Milanese

                   Pasta with French Tomato Sauce

                   Salad

Tues. AM    Turkey Chili, Steamed Rice

Tues. PM    Poulet Provencal

                   Peasant Bread, Salad

Weds. AM   Eggs and Designer Bacon

Weds. PM   Shabu Shabu with Sesame  Dipping Sauce Fondu

                   Steamed Rice

                   Mustard Batons for Tday/Freezer  AMFK

Thurs.  PM  Surprise Me From the Freezer

                   Mini Buffalo Chicken Meatballs for the Freezer For Tday. BOTB Vol 15

Fri. AM       Pasta Bolognese f/i

Fri. PM       Classic New Orleans Gumbo with Ham, Chicken, Sausage,

                      and Shrimp GM 1/84, Steamed Rice

                   (Freeze the bulk for the Sat. after Thanksgiving)

Sat. AM      Soft Scrambled Eggs, Scrapple

Sat. PM       Pork Rillettes for freezer for Thanksgiving FSC

                   M Jacques Armagnac Chicken with Prunes AMFK 

                   Haricots Verts

                   Peasant Bread

Sun. AM     Blueberry Pancakes f/i

Sun PM       Bone In Garlic Studded Roast Pork with Julia Child’s Applesauce

                   Smashed Red Potatoes with Coarse Mustard and Caraway

                   Roasted Acorn Squash

October 31, 2016

MENU FOR THE WEEK OF OCTOBER 31, 2016

Life is too short to be bored by dinner…

Things change.  When I made up the menu for last weekend I falsely assumed that the turkey in the freezer was a 12-14 pounder.  It was, in fact, 22 pounds. It was too big for recipe I planned to use, so I just roasted it.

Now this may seem absurd for a family of two (the happy cats got the turkey liver), but it reality is not.  I’ve seen a fair amount written recently about “cooking for two” – as in take two hamburger patties or chicken breasts or whatever.  Bull.  Larger makes more sense.

From this one turkey Warner and I will have two lovely turkey dinners. Then I’ll do a big pot of turkey vegetable soup with noodles.  And I’ll cook up a mess of turkey chili for the freezer. Or I could do a load of pulled turkey, but I’ve got some pulled pork in there now. And I’ll want some chunks in the freezer in case is get a yearning for, say a turkey tetrazzini or turkey enchiladas. Or pot pies.  Or sandwiches.

It’s like with roast beef.  Go to the local deli around here and you’ll pay about  $10. per pound for roast beef.  Get a large roast on sale for three something, roast it up and slice it on the meat slicer.  Boom.  Great Roast Beef sandwiches for a couple of months.

And so we have sandwich packs in the freezer generally of turkey, beef, ham and corned beef.  Purchased from quality butchers. Cooked to our standards. And greatly enjoyed. 

And that is just one of the reasons that the two of us old geezers need two freezers….

We are feeding a group of feral cats, this one wants to know why breakfast is late. He may be trying to move in

Mon. AM    Buttermilk Waffles with Fresh Berries

Mon. M       Chicken Mole, Steamed Rice

                   Tossed Salad

Tues. AM    Beef Barley Soup with Orange SOUP

Tues. PM    Roast Turkey, Pan Gravy

                   Steamed Rice

                   Buttered Baby Carrots

Weds AM    Turkey Chili with Black Beans GM 11/08 10

                   Steamed Rice

Weds. PM   Sausage Bean and Pasta Stew with Parmesan

                   Tossed Salad, Baguette

Thurs.         Surprise Me From The Freezer Day

Fri. AM       Turkey Soup with Lasagna Noodles MS/VB

Fri. PM       Steak and Soba Stir Fry with Baby Bok Choy BA 4/13

                   Steamed Rice

Sat. AM      Pulled Pork Sandwiches, Cole Slaw

Sat. PM       Poulet Provencal GM 3/08

     (Brined Chicken with Tomatoes and Black Olives)

Tossed Salad, French Bread

Sun. AM     Classic Gumbo f/i

Sun. PM      Marcellla’s Spareribs Roasted with Sage & White White

    Tuscan Style ECIC

Penne Rigate with Arugula and Almond Pesto MS/VB

Tossed Salad