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 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 Feb 22: Umami

We have a yummy menu planned this week.  I guess my cooking mojo is back, I didn’t realize it left, but it was sort of half hearted for a while.  Manda of Asparagus Thin is hosting this week and has picked umami as the secret ingredient.  The menu of the week ingredient has definitly morphed into a concept vs an ingredient and I love the challenge.  I think most of our dishes this week have an umami component to them, perhaps that is why I am so excited about this week’s menu.

steak with bordelaise sauce and pomme frites

Sunday:  Grilled steak with bordelaise sauce, homemade pomme frites, grilled asparagus (grass fed burger for Eby as he doesn’t like steak).  I used my gluten free demi glace (in the bordelaise) that I made a while bake and it was tasty!  We have the pomme frites technique down and they were perfect!

Monday: Pozole with a chile de arbol sauce and  sliced radishes, shredded cabbage, chopped onion and cilantro for garnishes.  Some locally made fresh salsa and chips on the side.  Pozole is the epitamy of umami for Mexican dishes with it’s savory full of flavor broth.

Tuesday: Thai fried rice and Tofu Lard Nah served over the rice instead of noodles as I have a big batch of leftover rice.  Plenty of umami in this dish.

Wednesday: Crispy sticky roast 1/2 chicken with smashed new potatoes (purple ones) and tomatoes.  Using one of Jamie Oliver’s tempting recipes for this dish.  Will roast some broccoli too.

Thursday: Beef Bourguignon and braised collard greens.  I will base my recipe off of Ina’s and Karen’s.  Must get this dish in before it warms up and it looks to be a cold week.

Friday: Mahi mahi with hazelnut romesco,  potatoes and winter slaw.  I finally found some piquillo peppers to use.  We have mahi mahi in the freezer, but if halibut goes on sale, I will use that.

frites

Happy eating!

i’m out

Menu of the Week Dec 28th Leftovers

M-elle of Cooking and Uncooking is the host for this week’s menu swap and the theme is leftovers.  While I am not a big fan of leftovers (I usually eat them for lunch if we have some) I do have some plans for leftovers this week.  Swing on over to her site to see what everyone else is cooking this week.

Sunday:  Back from the great white North and we needed something spicy: Thai green curry with pork, bamboo shoots and fresh Thai basil from the indoor garden pot.

Monday: Italian wedding soup – using leftover meatballs that I made and froze last week and kale since my store doesn’t carry curly endive.  Cold and windy and the snow melted – time for soup!

Tuesday: Grilled Greek kabobs (using our pork) with a feta, olive and cucumber salad  with fresh herbs from the basement greenhouse.

Wednesday New Year’s eve  Shrimp scampi or Asian style hot pot/fondue. Undecided.  Just like our NYE plans.

Thursday: New Year’s day: Brunch: Mexican breakfast enchiladas with pinto beans, eggs and bacon from out pig, or maybe chorizo. Avocado slices on the side.

Dinner: bringing a dish to pass at a Hogmanny party (not sure what that is yet, but it happens on NYD) – Maybe mac and cheese jazzed up – comfort food for hangovers.

Friday: Deep Fry Friday debuts this week.  We will be testing fresh cut french fries and perhaps some gf breaded mini mozzarella balls and maybe chicken fingers – not sure, but I have all week to come up with ideas.  If you want to post your Deep Fry Friday menu, email me or leave a comment.  We will deep fry once a week for a month.

Saturday: Mexican Carne en su jugo with our freshly made bacon and using pork instead of beef – pork is good luck for the new year!

i’m out

Menu of the week Sept 22: Apples!

apple orchard

This week’s menu swap is hosted by M-Elle of Cooking and UNcooking and she has chosen Apples as the ingredient of the week.  I just ate a nice ripe Ginger Gold apple from the farm.  I tend to really only eat apples in season and store the rest and when I (or the farm) run out, then no more apples.  I think I am so spoiled by fresh local apples that I can’t stand the thought of one of those tasteless Washington red delicious apples that they ship over here.  I am sure all the good Washington apples are eaten up by the Washington locals.  Michigan is a fairly large producer of apples, for the fresh market, juice and processed apples.  My favorite is the Honey Crisp and thankfully my Dad raises lots of them and they are ripe right about now.  I will load up on my next trip to Leelanau.

I think I might just start listing my menu, but not by day, as sometimes I swap a Tuesday for Thursday depending on what is thawed and the time I have.  We are still making our way through at least a dozen cook books and it’s what is inspiring us again this week.

chipped apples waiting to be pressed

This week we are having:

French: Pork Medallions with a dijon green peppercorn cream sauce

Indian: Batata Vada and Methi Murgh.  Batata Vada’s look to be the same thing as samosas, but with a besan/chickpea batter on them instead of pastry.  Since I adore samosas and don’t want to make a Gluten free pastry for samosas, I think this option sounds great! Murgh is chicken and methi is fenugreek leaves – which are so tasty!

Thai: Green curry with chicken, basil and  bamboo shoots, fried spring rolls with pork and crab (from the freezer stock)

Potluck (Tuesday night work gathering):  crock pot pulled pork with a mid Carolina mustard mop

Chinese:  Cilantro Chicken with cabbage (instead of bean sprouts) from Martin Yan’s quick and tasty book

Mexican:  Pulled pork tamale casserole (from Rick Bayless) (pulled from the crock pot prior to “mopping” it)

Italian: Risotto with grilled halibut (or a grass fed beef steak, depending on mood – both are in the freezer) marinated with garlic, lime zest and parsley, broccoli with lemon

Baked good:  Apple Crisp of course!

To do:  Harvest and roast all the green chiles and smoke the jalapenos.  My tomato harvest is finished, due to chilly weather and blight.

apples apple semi with 96 boxes of apples apples

i’m out