Menu Plan of the Week April 7th: Asparagus!
For some reason, this week, my creativity in the kitchen is struggling. Perhaps it is the lack of inspiration of Bon Appetit this month (that mag is going down hill fast) or the lack of watching cooking shows, or perhaps it is that the weather has finally changed and it is sunny and 60 F out, although it is still cool in the evening. This is not normal weather for the first week of April, but it sure is nice. I have been a grilling fiend already.
I have a couple of recipes I want to get in before it gets too warm to justify eating them and that time is coming soon, so this will be the week. Once the farmer’s market is going , then I can do a more seasonal spring menu. Garden produce is still a long way off. We still have some piles of snow lying around right now even if the tulips are attempting to poke their heads out.
Saturday: Indonesian grill out
Pork loin basted in coconut water/milk with lemon grass, grilled on charcoal and snow peas sautee with Indonesian curried rice. Appetizer: lime leaf shrimp satays from Simply Ming with ginger added and fresh coconut used. They were great. I didn’t have wooden skewers so I just rolled them into oblong logs and dropped them in.
Sunday: Fusion picnic
Jerk chicken on the charcoal and potato salad in a French vinaigrette style dressing and broccoli. Oh and a mango margarita.
Monday: Greek comfort food
Moussaka with eggplant and grass fed beef and a Greek style salad with feta
Tuesday: Asian love of the Thai persuasion
A yet unknown dish involving tofu, napa cabbage and plenty of cilantro, ginger and garlic. Throw your ideas this way.
Wednesday: Modern English/American
Grass Fed roast beef with a garlic horseradish crust. We have some big hunks of beef in the freezer and I need to tackle my fear of roast beast. Prime rib on the other hand, I have no fear of. Roasted asparagus and I would guess some red wine to go along with it all. Perhaps a Yorkshire pudding to match the gravy that must occur with the roasting. It looks like Yorkshire pudding is just a giant gougeres with no cheese.
Thursday: Headed to Sault Saint Marie for overnight work. My Sweetie will grill brats and eat a romaine lettuce salad most likely. Or leftover roast beast.
Friday: Quebec
Poutine (crinkle cut fries and gravy (I might try the nutrient yeast gravy) with cheese), a big green salad and maybe some grilled asparagus.
What’s cooking in your kitchen?
i’m out
5 Comments
Comments RSS TrackBack Identifier URI
Leave a comment
Looks great…especially the horseradish roast beef! I can’t wait for the farmer’s market - I think ours opens pretty soon in Raleigh.
[...] Ginger: Ginger’s menu is well-rounded to be sure! She is making Greek comfort food, Moussaka, and Roast Beef with a [...]
That photo is gorgeous! I agree about Bon Appetit magazine - instead, I’ve been getting Food & Wine, and I really like it. Tons of international recipes.
Karen,
Thanks! I prefer Gourmet and Saveur and haven’t read Food and Wine in several years. I think Bon Appetit is trying to be like the Everyday Food mag from Martha Stewart. It is a great one too, but I let my subscription lapse. Two months ago when BA came out with their “green issue” I just about flipped. They consider it fine to consider the environment one month a year and the staff starts recycling. International is my thing, so I will have to pick up a copy of Food and Wine!
I was chopping up the asparagus for a risotto a couple of weeks ago and it struck me that it was photo worthy and now it is asparagus week!
Ginger
Natalie,
I just went to the store and horseradish was on my list. I thought I would try it from scratch if I could find a root and they never have horseradish roots at my store, so I expected disappointment. And there right there in front of me next to the devil (beets) was the elusive root. I am more excited about the roast beast now!
Ginger