I haven’t posted in quite a while and have been wondering how to get back in the swing of things. I glanced down at my menu plan and decided that I would ease back into blogging by posting our menu for the week. This week’s host is Manda at Asparagus Thin and the theme is dinner and a movie. I have attempted to add any fitting movies as I go along. Mostly they are related to the cuisine we are cooking that eve, at least regionally close or a comedy about a key ingredient. They are linked from our Netflix account, so hopefully it works so that you can click on the link and see more about the movie.
I switched jobs the first week of November and now have less time to cook in the evenings, so am working on making our weeknight meals less complex and/or prepping items a night ahead. It is super cold here in Michigan, resulting in a lot of cold weather, hearty foods this week, that and we keep our house at 63F, so it’s cold anyway.
Saturday: Jaeger Schnitzel with parsley buttered noodles, mushroom sauce and broccoli with lemon and red pepper flakes (East/West)
Sunday: Thomas Keller’s Ad Hoc fried chicken (brined with lemon, garlic and thyme) and greens from the freezer cooked with one of our smoked hocks. Using one of my brothers organic free range chickens. Breaking down chickens is really not my favorite thing to do, but I am relying on this dish to make the effort worthwhile! Greens, pork and chicken all local. (Food, Inc.)
Monday: Chalupas/gorditas (masa boats) topped with chorizo and cheese, sides of chile de arbol tomato salsa and tomatillo salsa from Antojitos (a book on Mexican cooking) and Rick Bayless’s Every day Mexican; maybe empanada de platanos if I didn’t over roast my plantains, they seem pretty dry. Pintos too, into the crock pot they go on Sunday night. Pintos are from MI and the chorizo. (The Milagro Beanfield War)
Tuesday: Swiss style fondue and a big green salad with a lemon olive oil dressing. We will be dipping toasted GF bread and potatoes (so more of a raclette really) and maybe I can sneak some carrots or zucchini in as dippers. It is fricken cold here in Michigan, time to break out the fondue pot. Potatoes are from the farm, but that’s it for this meal. Fondue from Trader Joes. (no movie but the winter Olympics will do here, it’s always cold there and this is a great apres ski meal)
Wednesday: Inside out stuffed poblano peppers. I love stuffed peppers, but Eby doesn’t like peppers unless they are chopped up small, so inside out is the compromise. Rice, local grass fed ground beef, our canned tomatoes, garlic from the farm, poblano peppers, Michigan onions, cilantro and cheese. Comfort food baby! (Attack of the Killer Tomatoes )
Thursday: Mediterranean Clay Pot Cooking by Paula Wolfert: slow cooked pork with sage, mustard and tomatoes. Will be using our pork, our sage and our tomatoes, mustard, not local. This will be converted to a crock pot dish, prepped on Wed eve, into the crock on Thursday morning. (Julie & Julia)
Friday: Cabernet braised short ribs with gorgonzola polenta and herb gremolata. I find I have zero motivation to cook on Friday nights after working all week (I have to use my brain a lot more these days) so this will be ready when I get home thanks again to the crockpot. (Volver , I couldn’t find an Italian movie with the humor I wanted, so you get a Spanish one).
Pretty much the majority of our proteins (chicken, pork, beef, eggs and dry beans) are all local, even our tofu is local on occasion. I see that fish is missing from the menu this week, we will fix that next week. Some of the fish we buy is from MI, perch, blue gill, whitefish, salmon in season but other than that we don’t have a choice if we want some variety. We are lucky enough to have a freshwater shrimp farm about 1/2 hour away and they are reasonably priced. What this all means is, I am working on redefining and refocusing my blog to capture more of the locavore-ness of our lives. I am gluten free and everything we cook is gluten free and I even gave up eating spelt a year ago. I am really bad at posting recipes (but am happy to tell you how I made something, I just never measure), so I won’t say I will post more recipes, but I will give you great food ideas, great photos of food (new camera), garden and nature and the occasional recipe. Our getaways are typically food oriented, so you will get a bit of that here and there as we try to focus on what is local where ever we are.
it feels good to be back