January 3, 2010 Dinner and a Movie

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

i’m out

What’s on the menu this week?

Last week our CSA started.  We are splitting one share three ways.  I wanted to try a CSA out to see what it is like and get a little more variety of vegetables than I typically grow.  We have a huge garden, but most of that is produce that I can or freeze for winter, tomatoes, hot peppers, broccoli, leeks.  The broccoli rabe bolted in a day and is not coming back.  I need a warmer climate variety that can take 30 degree swings in a day more easily.

Our CSA kindly sends out an email on Sunday letting us know what we might expect on Tuesday.   It looks like this week we will have lettuce, spinach, bok choy, pea greens, greens greens and garlic scapes.  At least those are the items I am choosing.  I am passing on kohlrabi as I just can’t seem to love it.

Our new chicken coop arrives sometime this week!  Will post pics once it arrives and is in place.

Esther of the Lilac Kitchen is hosting this week’s menu swap and the ingredient this week is black currants, which are not yet in season here, but hard to find, but if I do, I will use them somehow.

What we are eating this week:

Sunday:  grilled ribs from our pig, grilled asparagus, brussel sprouts with lemon and parm and tomato cucumber salad

Monday:  On the road but back in time for a late quickie supper: pierogies  – Contes GF brand for me to try and a locally made brand for Eby to try.  Maybe a grilled sausage on the side.  Will be trying this recipe for the pierogie sauce as I love tomatoes and dill.

Tuesday: From Robert Landolphi’s new book Gluten Free Everyday: Hazelnut Encrusted Salmon with cilantro lime creme and a spinach salad with pea greens.  I am really interested in his dusting and encrusting techniques and will be blogging about my findings.  Will be making a batch of his Parmesan Popover bites too as we have plenty of eggs right now.

Wednesday:  Family and a friend in town staying at Hotel EbyHagen.  New guest policy: strip the sheets when you leave unless you are back in a week.  Not sure if folks are in town for dinner or arriving after dinner, so I am leaving this eve un-obligated.   If no one is here for dinner, we will do burgers on the grill, salad greens from the CSA.

Thursday: Thai Pad Thai with tofu and pork and a bok choy stir fry with garlic scapes.

Friday:  Heading to Bellaire for a wedding on the edge of Torch Lake.  Staying at a friend’s cottage.  We will pack for cooking up there and for pontooning.

i’m out

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 March 22: Latin Theme!

Happy Spring!
Here is a photo of my garden to be:
garden starts
One of my favorite themes for cooking here at home is the Americas, South, Central and North. To celebrate, we are embracing not one, but three Latin themed dinners this week (Eby was actually ready to do every night in a Latin theme), somehow they all involve pork or chicken, as of course that is what is in our large freezer.  Elizabeth of Weird and Surprisingly Good is the menu swap host this week.  Make sure you click on over there and check out the Latin-y menus around the Gluten Free blog world.

Sunday: GF Matzo ball chicken soup with dill – first attempt at Mazto balls, GF or non GF and well, it didn’t work.  Tasted good though.

Monday: Arepas with pulled pork and pickled onions maybe some pintos and salsa too.

Tuesday: Thai pad ped with Thai basil, beef and red curry (following my local Lamai restaurant style), fresh spring rolls with veggies and dipping sauce.

Wednesday: Puebla Chicken and potato stew

Thursday: Grilled fish (cod probably) with parsley, garlic, lemon and olive oil, grilled asparagus

Friday: Pork with Negro Mole Sauce ala Rick Bayless and Saveur Magazine.  Not sure what sides we will have, maybe a cucumber salad.

Ending with a photo of Truffle, our kitten laying next to the indoor garden in the sunlight, in bliss.
truffle in sunlight

i’m out

Menu of the week: Nuts and St Patrick’s Day!

This week we get to celebrate one of my favorite holidays, St Patrick’s Day.  I do have Irish roots and that combined with red hair makes it one of my favorite days of the year. Plus, it’s a good excuse to drink whiskey and drink hard cider with friends, be rowdy and chant Irish slogans all day in Gaelic.  I take the day off every year and will do so again this year.

St Patty's Day prep, Irish coffee and bling

The ingredient this week is nuts and our lovely host is Sea at Book of Yum who always has some tasty eats cooking.  Make sure you visit her blog to get the scoop on all the nutty menus around this week.

Sunday: The ultimate Mac and Cheese!  I found my recipe that I thought was long gone and I couldn’t remember how to recreate it as I had only made it once.  Where was it?  In my pile of recipes to blog.  Irony.  It is based on Martha Stewart’s Mac and cheese with my adjustments of course.  I will post this one.

Monday:  Pizza, when I start to crave tomato, then I start to crave pizza toppings shortly after that, so it’s time for some pizza. Using the Chebe pizza crust this go around to try it again.

Tuesday:  Happy St Patrick’s Day!  I will leave the house for the bar hopping bus crawl with a crock of Irish Stew with lamb to come home to.  Using the last of the lamb in the freezer.  Lots of leeks, carrots and potatoes.

Wednesday  Jap Chae Korean Glass Noodles ala Jaden at Steamy Kitchen and kalbi, slow braised beef short ribs.  We must have some rice and kim chi of course too.

Thursday: On the road for work, traveling with some Indian spiced cashews that I found in Chicago at the market.

Friday:  Black vinegar ribs with some of the pork ribs from our freezer, rice and maybe a green bean stir fry to go with it.

i’m out