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.
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
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.