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.
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.
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.