Menu of the week May 4th

What’s cooking at the urban farm this week:

Sunday:  Grilled mock porchetta, grilled asparagus (picked that morning), cheesy dill potatoes, smoked purple cabbage slaw

Porchetta

Monday: Shells stuffed with Parmesan, ricotta, spinach and turkey sausage with homemade marinara and mozzarella

Tuesday: Kung Pao with Tofu and  purple cabbage with sambal oelek

Wednesday: Smoked pork and potato soup with marjoram (I smoked the ham hocks myself on Sunday) and chives, lemon kissed sauteed asparagus.

Thursday: Indian shrimp curry using paneer for Eby instead of shrimp, dal and dosa’s.

Friday: Homemade pork tamales with red chile and a cucumber salad and off to Crunchy’s or Reno’s for the birthday man.

pork tamales with red chile and cheese

Saturday:  Some sort of eggplant dish, perhaps Moussaka with grass fed beef or Maqluba or Imam Bayildi

Happy eating!

i’m out

Menu of the week Feb 9th: Chocolate!

Ah Chocolate!  You either crave it all the time, or not so much.  I am in the not so much category, but I do like my chocolate, it just has to be good chocolate.  I don’t crave it.  I am more of a salt than sweet tooth.  If there is any week to like chocolate, this is the one.  Since this week includes Valentine’s Day, I will embrace chocolate in souffle form and pair it with raspberry (chocolate is better with raspberry don’t you think?), but I am also using chocolate in a savory dish.  As long as we are on the chocolate topic, if you haven’t seen Like Water for Chocolate, you really, really must (esp if you like cooking and Mexico) and see it in the undubbed original Spanish version with subtitles.  Do not watch the dubbed version, you lose everything.

chocolate souffle

Our host for the menu swap this week is M-Elle of Cooking and Uncooking .  I am certain there will be some great gluten free chocolate desserts posted this week, so check them out.

Sunday:  Smokey pork (our pork) on the charcoal grill, low and slow in the sunshine. Potatoes Dauphiniose with both sweet and local potatoes plus Gruyere and grilled asparagus.  I am using my Mexi rub and added  cocoa powder, coriander and brown sugar to the rub.

Monday: Homemade pizza!  Deep dish or thin crust, to be determined.  Using our canned tomatoes and our frozen tomato paste and herbs from the indoor garden for the sauce.  No homemade mozzarella yet, but soon!

Tuesday:  Vietnamese crab and tofu soup with a Vietnamese cabbage salad and maybe attempting scallion pancakes.

Wednesday: Pesto Risotto and grilled salmon with spicy black butter

Thursday: Gumbo with okra, tomatoes, andouille sausage and chicken over rice (maybe dirty rice maybe not)

Friday: Indian, pork kofta curry balls (based on the linked recipe), rice, dal and maybe I can work a cabbage potato curry dish in there too.  I recently had a great one at our local Indian restaurant, the potatoes were tangy with lots of cilantro and black mustard seeds in the dish.

Saturday (Valentine’s Day): Cheese fondue appetizer with Whole Foods Sourdough GF  bread and apples for dunking,  Scallops (for me, fish for Eby) with beurre blanc sauce and angel hair pasta, green salad with sustainably raised hearts of palm, tangerine supremes, red onion and a dijon viniagrette , chocolate souffle with raspberry eau de vie whipped cream Going to eat the Trader Joes GF flourless chocolate cake I forgot I had in the freezer for emergency dessert needs when traveling.  We made a raspberry puree with a bit of Grand Mariner to go with it.  L.Mawby Sparkling wine from Leelanau County. Martini’s and cocktails instead of wine.

Menu of the Week Jan 19th: (One year of menus) lentils and dal

dal curry with yogurt and cilantro

This week marks one year of posting menus, posting them every week but a couple that we were on vacation or out of town for work. Wow! I keeping thinking I should just go back and recook the same menus, but there are so many more things to experiment with, so many new flavors to try, that I can’t. I have tried not to repeat much in the last year. If we did, it was usually on the off menu day (like a Saturday) or with a slight variation.
You have no reason to be, but I am proud of myself. I might be a little too organized these days. Someone says, hey let’s go out on Friday and I think, no, I already have that meal planned and posted and was looking forward to it. I typically just go out to lunch.
I digress.
This week’s ingredient highlights are lentils and dals and this week’s host is Sea over at Book of Yum. She has a great blog and is always posting wonderful looking international delights that even I can’t pronounce. Make sure you check out her menu as well as the many others that will be posting their menus. I love dals and have a variety of lentils in the house right now. Unfortunately my sweetie won’t even look at them, so I will be eating them alone. Since I have Monday off, I have decided to make an Aloo Dal for my lunch. Added to that, we are going out for Brunch (today/Sunday) to our favorite local Indian restaurant, Sindu’s, where I can typically eat everything that is not naan or deep fried. On Sundays they have dosas! I love dosas! And I love an occasion to go out to brunch, my friend Patty’s birthday. There will be dal there too and plenty of other lentil dishes and I plan to indulge.

Sunday:  lunch: Sindus with friends; dinner: Polpettone Ripieno, with Glutino spaghetti, homemade marinara and arugula salad

Monday MLK Day off:  lunch: aloo dal; dinner: Jagerschnitzel (with our pork) with rotkohl and maybe, maybe some spaetzle too, although I have a tough time making decent gf spaetzle – but I do have gf gnocchi in the freezer and that would be a great substitute.  If make them I will add dill as I am still in a dilly mood.

Tuesday: Singapore noodles with chicken and spring rolls – using brown rice vermicelli for this dish

Wednesday: Corned beef and cabbage, pulling from the freezer stock and I need to use it before it
goes on sale in March again.

Thursday: On the road for work

Friday: Grilled herbed cod, grilled asparagus and grilled polenta

grilled asparagus and grilled polenta

Unfortunately I have no pictures of any of the dals I have made in the past, so you get grilled polenta instead. Thought I would post a pic since I just made it for lunch and it is tasty!
i’m out