Weekly Menu 1/25/2010

Another Sean week of meals, and we are going to try putting the recipes in more detail for the folks out there that want to try things out.

Monday- Potato Leek Soup

We ended up going out on Friday last week so this recipe got moved up to tonight. The recipe actually comes out of a William-Sonoma cookbook for Potato-Leek Soup with Fennel and Watercress. We just leave out the fennel and watercress and add in more leek.

Ingredients:
3 tablespoons olive oil
3 leeks, coarsely chopped
2 baking potatoes, about 1 lb, peeled and coarsely chopped
6 cups chicken or vegetable stock
salt and freshly ground pepper

In a soup pot over medium heat, all olive oil and saute the leeks for about 5 minutes.
Add the potatoes and continue to saute’ for another 10 minutes.
Add stock and bring to a simmer, partially cover and cook the vegetables for about 20 minutes.a
Puree the soup and season to taste with salt and pepper.

Tuesday- Shrimp Dinner Salad

Same as before, but with sauteed shrimp on top. Yes, we always do a lot of sauteing, however I might gill them up depending on the weather.

Wednesday- Spaghetti Carbonara

Surprisingly, another recipe out of a set of Williams-Sonoma cookbooks

Ingredients:
2 eggs, at room temperature
1/4 cup grated pecorino romano cheese
1/4 cup grated parmesan cheese
1 lb shaghetti
1/4 cup olive oil
1/4 lb panchetta cut into small cubes
2 cloves garlic, thinly sliced
1/2 cup dry white wine
salt and pepper to taste
Flat leaf parsley

Bring a large pot of water to boil
Break the eggs into a warmed, large bowl, add the cheeses, and whisk to blend well.
Salt the water, add the spaghetti until al dente, 7-9 minutes
While pasta is cooking, warm the olive oil, add the panchetta and saute until just becoming crisp, about 4 minutes. Add the garlic and saute’ for 1 minute. add the white wine and cook until reduced by half.

Drain the pasta, add it to the bowl. Toss quickly (this will heat the eggs). Add the panchetta with all the pan juices. Season with salt and pepper, add parsley and serve immediately.

Thursday- Salmon with Raw Spinach Bacon and Egg Salad with Whole Wheat Rolls

Salmon prepared any way you like it. For the spinach salad we generally boil some eggs, peel and cut them up. Then saute bacon, keeping the fat and adding it to a small bowl and adding in some balsamic vinegar to make up a quick dressing. Crumble the bacon up and add the bacon and eggs to the top of the salad, add the vinaigrette and toss to serve.

We just get some rolls from out local Whole Foods to round everything up.

Friday- Chicken Tacos

Just what it sounds like, but instead of beef we saute’ up some chicken and use that. I made up some salsa to go along with it this week, 1 day ahead so it has time to meld together.

Saturday- Syrah Braised Short Ribs, Creamy Parm. Polenta, Artichokes.

I need to goo look up the recipe for the short ribs, I believe it is in a recent Food and Wine Magazine.
We use a recipe for the polenta that we got from Misty, it has never led us wrong. The artichokes we will do boiled or steamed and then served with melted butter for dipping. Fairly classic approach.

Sunday- Buffalo Bacon Burgers with Waffle Fries and Green Beans

Burgers with ground buffalo, peppered bacon on top, I like mine with Blue Cheese but we can no longer get a blue cheese that Kat likes around here. We used to get one from the Rogue Creamery called smokey blue, it was a smoked blue cheese and just awesome. The waffle fries recipe I am taking out of Thomas Keller’s Bouchon cookbook. We have tried the regular french fries, and we have a mandolin so I will try his recipe for waffle fries since we can actually make the cuts properly. Green beans I usually do up in a fry pan with some garlic, throw in water or white wine and cover to steam them up nicely.

That is it for this week, let us know if you need any more information on the recipes. We have taken a few pictures of the dishes we prepared last week, we will try to get those op shortly, it should entice you to give them a try.

Weekly Menu – 1/17/10

Now that Sean and I are back in town it’s time to resume our weekly meal planning. In celebration of being back from eating indulgently while on vacation, this week’s got some healthier meals.

Monday – Seared Tuna with Vegetable Stir-Fry
For the seared tuna, we take ahi tuna, press sesame seeds (black and white) and then sear the tuna on all sides in a tablespoon of olive oil on medium-high heat.

We’ll add lo mein noodles to the vegetable stir-fry to make the dish a little more filling.

Tuesday – Baked Ziti
Pretty standard baked ziti. It’s nice because it’s quick to toss together and it creates leftovers for the rest of the week.

Wednesday – Smoked Ham & Corn Chowder
This is a new recipe from Food & Wine magazine.
Link: http://www.foodandwine.com/recipes/smoky-ham-and-corn-chowder

Thursday – Flank Steak Dinner Salad
We usually grill up a flank steak with either Savory Spice Shop’s Mt Massive Steak Seasoning or Pikes Peak Butchers Rub. Lettuce, cucumber, bell pepper, tomato and some sourdough croutons top off a nice meal.

Friday – Potato Leek Soup
A few years ago, we received a collection of Williams-Sonoma cookbooks, one of which is all about soups. Our favorite recipe for potato leek soup comes from this book. Epicurious.com, though, has several tasty ones if you’re looking for something to try.

Saturday – Fried Chicken & Biscuits
I’m southern. No matter how many years I live away from the south, my favorite dish will always be fried chicken and homemade biscuits. The chicken gets soaked overnight in buttermilk. For frying, it gets coated in flour, egg wash and then more flour and fried up in our dutch oven, to keep oil from splattering everywhere.

I have half a dozen recipes that I use for different types of biscuits. Three alone come from The Bread Bible. One of my favorites, though, is the one I grew up with and that’s the recipe for rolled biscuits in the Joy of Cooking. My grandmother used this book, my mom uses this book and now I use this book, so it’s got some heritage to it, which makes this one specific recipe all the more special for me to use.

Sunday – Roast Lamb with Polenta and Roasted Vegetables
Roast lamb is quickly becoming a standby favorite for Sean and me, especially with how much more accessible it is in the grocery stores now. Take a rack of lamb, coat the outside with a good deli-style mustard (please don’t use yellow mustard!) and then roll it in panko bread crumbs. Sear the outside over medium high heat in a tablespoon of oil and then finish in a 400 degree oven until cooked to your liking. We like lamb medium-rare, which is the traditional temperature to serve it at.

Soft polenta and some roasted vegetables (whatever looks good at the grocery store when you’re shopping) rounds out this nice and simple meal.

Weekly Menu – 1/3/2010

This week is a short menu since Kat and I are headed out on travel this coming Friday. This also means trying to plan for meals that will not create leftovers, we do try to not deliberately create waste.

Monday
Greek Chicken Salad
Salad greens with cherry tomatoes, cucumber feta cheese and a vinegrette dressing. Grilled chicken with Greek Seasonings from Savory Spices.

Tuesday
Pork Chops with homemade applesauce and grilled asparagus
Fairly simple, just grilling up the pork shops with some seasoning, probably from Savory again. Asparagus gets grilled as well with olive oil, salt and pepper. The applesauce we make by peeling and cutting up granny smith apples, then simmering on the stove in a combination of mead (honey wine) and water, if you do not have mead then water by itself is fine, just use enough to cover the apples. Add sugar and cinnamon as necessary at the end, use a stick blender to puree’ it up or you can use a regular blender just be careful.

Wednesday
Salmon BLT
We stole this from one of our favorite local breweries- Four Peaks.
Grilled or sauteed salmon filet with bacon, lettuce, tomato, cheese and pesto on whole grain bread. Their recipe calls for jalepeno jack cheese and Cajun seasoning on the salmon, but we have substituted out other flavors with no problem, this is a nice tasty dinner.

Thursday
Chef Dinner Salad
Yep, another Salad, we decided that with all the rich food lately a second salad for the week would not be a bad idea. This one will be salad greens with had boiled eggs, bacon, ham, cucumber, tomato, green pepper and cheese on top. I like jalepeno ranch to go on top, Kat generally goes for a chipolte cheddar dressing we found.

That is it for this week since we are headed out of town.