Menu of the Week April 26th

Spring is finally here, I mean really here and I think this time it is staying.  It seems like we are still a couple of weeks behind, but I think maybe we just always think that.  My first tulips bloomed today.  I don’t know how they are yellow as I am not a fan of yellow and wouldn’t have purchased yellow bulbs, but they are definitely yellow like butter cream.  I lean toward the very pink and purple when it comes to tulips.  These were on sale at the end of fall last year.  Lesson learned.  To prove Spring is finally in MI, here is a pic of a morel I found this week in my driveway:

morels 09

I guess I should have looked for a 2009 penny or how will you know it was taken last week?

This week’s host for the menu swap is Cheryl of Gluten Free Goodness and she is seeking hosts if any of you are interested.  The ingredient this week is carob, which I don’t have any of on hand, so I will sit this ingredient out unless I run to the health food store.  We have decided to go back to planning our menu as much as possible for all 7 days so we don’t end up without a plan on the weekends and end up with spaghetti again.

Menu:
Sunday: Paella with three types of chorizo, saffron, smoked paprika, tomatoes, chicken, peas and piquillo peppers from Spain.

Monday: Grilled wild sea bass, horseradish dill creme fraiche potato salad and broccoli rabe

Tuesday: Vietnamese Banh Xeo with shrimp, (our) pork and bean sprouts, a side of do cha (diakon radish and carrot pickle) and North Vietnamese style fried spring rolls

Wednesday: Grilled flank steak with Chimichurri sauce (similar to Italian salsa verde) and grilled asparagus

Thursday: Pakistani Kunna: pork braised in a yogurt sauce from Madher Jaffery’s book, along with a fresh chickpea curry with curry leaves

Friday: Black and blue grass fed burgers on the grill (Gorgonzola cheese and plenty of my homemade blackening seasoning which I will post soon – back to the rub of the month time!), fresh cut Michigan fries and a green salad (our greens hopefully, but not likely)

Saturday: Mexican tortilla soup using my brother’s organic chicken as the base and one of the last jars of canned tomatoes from the pantry. My avocado is already ripening. Maybe my cilantro will be harvestable by next Saturday….

i’m out

Menu of the Week April 28th: Peas

This week’s menu swap host is Manda over at Asparagus Thin and peas are the featured ingredient. My darling BF saw the subject peas and promptly boycotted the ingredient this week, but I plan to work them in for a dish just for me, peas with prosciutto and dill. Lately I have been struggling for inspiration and yet trying hard not to repeat menus (except for pizza and grilled asparagus of course). I think it would be great if I cooked something different almost every night for 6 months. In an effort to eat more brown rice (with this months Saveur as inspiration) I cooked up a rice cooker full and now am going to experiment with brown rice fritters and different ethnic flavorings.

Saturday: Mixed grill

Spicy lamb brats and spicy grass fed burgers with caramelized onions and cheese, penne with pesto and creme fraiche and grilled asparagus

Sunday:

Lunch: Vietnamese crab and shrimp soup with mung noodles, mint and basil

Dinner: Pizza!

White pizza with a roasted garlic and chive bechamel (made with goat butter as we are out of regular butter – how did this happen?), Italian sausage, artichoke hearts, roasted red peppers, feta and some mozzarella.

Monday: Cyprus (ala Saveur mag)

Souvlakia Hirina : Pork kabobs (from Pancetta, our pig) with tatziki with brown rice fritters with oregano, lemon zest and feta, veg to be determined

Tuesday: New Mexican

Green Chile Cheese Nachos (three of my favorite ingredients right there) and fennel slaw with cilantro and lime

Wednesday: Mediterranean mix

Braised leeks (and maybe some kale) and Chicken Provencal and brown rice fritters with parmesan and parsley

Thursday: Fresh American (or whatever you think fits here – I am at a loss)

Seared Scallops with roasted garlic chive butter, peas with prosciutto and dill for me, asparagus for the BF, oven roasted potatoes with garden herbs.

Friday: Mexican mayhem or Indian Monsoon

Company in town – we are either cooking up a Mexican storm with carne asada tacos( with grass fed beef of course – must use it up), pintos de olla, salsa, chips and guacamole – oh and margaritas or we are going out for Indian.

I must confess, I had a really busy week last week and didn’t get around to making my app of the week or my dinner for Friday night as I was helping a friend move. I still plan to attempt the gruyere pinwheels with herbs sometime this week. Also look forward to posts on rubs (as promised) and hotel butters. And I haven’t forgotten about the cocktail of the week feature either, but that feature will be switching to the cocktail of the month.

i’m out

Menu of the week Feb 10th and Valentine’s Day

This week’s menu swap is being hosted by Ginger Lemon Girl and the theme is chocolate! Since it is Valentine’s Day this week, I thought I would send you all some flowers and remind you that spring is on the way:

catulpa pollenation

If you look closely, you will see a honey bee flying in to the nectar reward!

Saturday: My sweetie did the shopping!

I always love it when my boyfriend runs to the butcher or some specialty store.  He always comes back with the best stuff, stuff I would have a hard time spending loads of money on, but stuff that we should all enjoy once in a while as a treat.  So, tonight we are doing a mixed grill with gigantic butterflied grilled shrimp scampi – these babies are huge, a well aged T bone steak (I have never had a truly aged one before), spicy goat sausage, and herbal lamb sausage.  In addition he is still perusing  Jamie’s Cookbook and plans to make an asparagus, mint and lemon risotto.  He is quickly becoming the weekend chef and I don’t know what to do with all of my spare time!  Guess I will go downstairs and pick out a bottle of wine.

Sunday: Hunter’s Feast for lunch

Wild boar burgers (yes, the BF found some at a butcher in AnnArbor) with BBQ sauce (Jack Daniels is my fav – love my whiskey), cheddar, bacon and a grilled onion and some red cabbage green onion slaw. I think some tater tots would go great with this, of course tater tots go well with everything.

Pan Asian for dinner: Crab curry  (once again from Jamie’s book)

Monday: Hungarian

Chicken Paprikash and home made spaetzle with braised red cabbage and apples (Rotkohl). Smoked paprika is out of this world!

Tuesday: American

Slow baked potatoes topped with broccoli and cheese and/or with GF blue cheese and bacon. Green salad on the side.

Wednesday: On the road for a meeting, blah, road food, likely Wendy’s chili, at least they have GF stuff on the menu. The BF will either grill brats (yes, we grill all winter, even in the snow and 5 degrees) or will eat at the brewery in Ann Arbor)

Thursday: Valentine’s Day and ode to Aphrodite

Champagne or a French 75 cocktail, oysters on the half shell with shallot vinaigrette (for me), herbed goat cheese bites wrapped in prosciutto (for him) drizzled with caramelized honey, grilled pork loin rubbed with cocoa and red chile, grilled asparagus, hasselback potatoes, red wine, arugula salad with herbs and olives and for dessert chocolate fondue with fruit and home made shortbread cookies. This menu is designed around foods that are aphrodisiacs and that would be easy to feed to one another (except for the salad – I plan to eat that with my own fork).

Friday: French

Cheese Fondue with sourdough spelt bread (wheat free but not gluten free) and apples for dipping and green salad with Dijon vinaigrette. Served with a nice dry white wine.

This week seems a bit heavy on the starches, esp potatoes, but having grown up on a potato farm, I love my potatoes!

I have to say, since I started participating in the menu swap, it really has saved me lots of time and effort. I know what I need at the beginning of the week for the rest of the week and I spend less time thinking about what to have. If you haven’t tried creating your menu ahead of time yet, give it a try, even if it is for a half a week, you will be surprised at how much time you have left for blog reading! 🙂

Happy eating!

i’m out