This week’s menu swap is hosted by M-Elle of Cooking and UNcooking and she has chosen Apples as the ingredient of the week. I just ate a nice ripe Ginger Gold apple from the farm. I tend to really only eat apples in season and store the rest and when I (or the farm) run out, then no more apples. I think I am so spoiled by fresh local apples that I can’t stand the thought of one of those tasteless Washington red delicious apples that they ship over here. I am sure all the good Washington apples are eaten up by the Washington locals. Michigan is a fairly large producer of apples, for the fresh market, juice and processed apples. My favorite is the Honey Crisp and thankfully my Dad raises lots of them and they are ripe right about now. I will load up on my next trip to Leelanau.
I think I might just start listing my menu, but not by day, as sometimes I swap a Tuesday for Thursday depending on what is thawed and the time I have. We are still making our way through at least a dozen cook books and it’s what is inspiring us again this week.
This week we are having:
Indian: Batata Vada and Methi Murgh. Batata Vada’s look to be the same thing as samosas, but with a besan/chickpea batter on them instead of pastry. Since I adore samosas and don’t want to make a Gluten free pastry for samosas, I think this option sounds great! Murgh is chicken and methi is fenugreek leaves – which are so tasty!
Thai: Green curry with chicken, basil and bamboo shoots, fried spring rolls with pork and crab (from the freezer stock)
Potluck (Tuesday night work gathering): crock pot pulled pork with a mid Carolina mustard mop
Chinese: Cilantro Chicken with cabbage (instead of bean sprouts) from Martin Yan’s quick and tasty book
Mexican: Pulled pork tamale casserole (from Rick Bayless) (pulled from the crock pot prior to “mopping” it)
Italian: Risotto with grilled halibut (or a grass fed beef steak, depending on mood – both are in the freezer) marinated with garlic, lime zest and parsley, broccoli with lemon
Baked good: Apple Crisp of course!
To do: Harvest and roast all the green chiles and smoke the jalapenos. My tomato harvest is finished, due to chilly weather and blight.