Skip to main content

Planning Ahead Week of 12/11/11

Image
By


Have you missed us? I sure have missed you. I've missed sharing our menus with you and picking my favorite recipes to share with you as well. Craig's been busy baking up a storm (pancetta and cheese bread, olive loaf, olive and truffle oil bread, his first baguettes. The man is on a serious roll. And I'm developing serious rolls). I'll nag him to write about it - it's been a lot of fun to watch him learn and experiment and I think you'd enjoy reading about it. I've been busy with....well, not with anything fun, food related or worth writing about. But starting right now, that's changing! Starting right now, I'll be busy cooking and writing about cooking. At least for the next two weeks. After that, we are off on our second annual European Christmas Vacation and you will most likely not hear from us for a while.

But that's then and this is now. And now, I want to share with you what we have planned for this week (did you see our new chalkboard? nice, huh?). We have my company holiday party on Wednesday, so just four meals this week:

Meal 1: Ravioli and rainbow chard in tomato sauce, green salad
Meal 2: Turkey hash and spinach
Meal 3: Celery soup and green salad
Meal 4: Creamy mushrooms and polenta

Have a great week and don't forget to check back in on Sunday!

Labels:

Comments

  1. AnonymousDecember 14, 2011 at 9:29 PM

    I am sooooooooo glad you are back.
    Love the chalkboard.
    And the yummy dinner plans!

    ReplyDelete

Post a Comment

Popular posts from this blog

Bacon Makes it Better - Roasted Cabbage with Bacon

By
As I mentioned in this week's check in , roasted cabbage with bacon is one of my favorite dishes. The sweetness of the cabbage and onions with the smoky saltness of the bacon just can't be beat. There are a bunch of very similar recipes all over the internet, but I first saw it over at the kitchn . Roasted Cabbage with Bacon adapted (slightly) from Faith Durand 's recipe at thekitchn.com 1 head of green cabbage, outer leaves removed, cored and quartered (I've made this with red cabbage and it's just as good) 2 red onions, peeled and quartered 5 slices of thick bacon, cut into large pieces Salt and Pepper Heat the oven to 450. Place the cabbage and onion in a large roasting dish. Drape the bacon over the veggies. Please in the oven and cook 15 minutes. Flip the cabbage and onion and place back in the oven for another 15 minutes. Check your cabbage - if it's roasted to your liking, toss with salt and pepper to taste and serve. If it needs furth...
Post a Comment
Read more

Mushroom Soup

By
It's been a while since our last post, as our friends Gabriel and Tracey were visiting from San Francisco last week.  They are two of our most favorite people; smart, funny and fun to be around. If you get a second, you should check out Tracey's blog, warm as toast . She writes tidbits about her life and things that inspire her. It's the first thing I look for when I log in to google reader. While you're at it (and while I am shamelessly promoting my friends), check out u-dot music to listen to some of the music Gabe has worked on. Gabe and Tracey love food as much as we do, so we spent the better part of the week drinking a bit too much and eating way too much. To counterbalance the week of excess, I was in need of something nutritious, earthy and easy. The answer: mushroom soup and green salad with red wine vinaigrette (if you are looking to move away from packaged/processed/pre-made foods, salad dressings are the easiest place to start....more on that later). I...
Post a Comment
Read more

Red Wine Vinaigrette

By
If you are trying to get away from pre-packaged, processed foods, salad dressings are the easiest place to start. Any dressing can be made at home, from a simple vinaigrette to a creamy blue cheese. My current favorite is a red wine vinaigrette. This couldn't be easier to make and I always get a ton compliments on it when I serve it to guests. Here is a rough guide (it's not exact enough for me to really call it a recipe - adjust the amounts depending on how much dressing you need at the moment). Red Wine Vinaigrette garlic, one clove roughly chopped salt dried oregano dried basil fresh ground pepper red wine vinegar olive oil The trick to making a yummy salad dressing is starting with a garlic paste, using a mortar and pestle. Place the chopped garlic and a few pinches of salt in the mortar. Using the pestle, grind into a paste. It should look something like this: Once you have your garlic paste, put in whatever container you are going to use for storing and serving the dressi...
Post a Comment
Read more