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 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.

Solstice! and Menu of the week Dec 21: Cranberries!

Happy Solstice!  Solstice occurred around 7 am this morning.  The days will be longer soon!  This week’s ingredient is cranberries.  I guarantee you I will consume at least one cranberry vodka cocktail this week, plus we will use cranberry sauce on Friday with a turkey dinner.  Angela’s Kitchen  is this week’s gluten free menu swap host, so click on over there and check out all the great menus floating around.

This weekend I made three different batches of brittle:  pine nut, pumpkin seed, almond brittle with red chile and fleur de Sel; coconut cardamom brittle  and macadamia nut, almond, coconut brittle, both of the last two also had cayenne and fleur de Sel.  That heat combined with crunch and salty sweet  is so delicious!  It is the best brittle I have ever eaten and the first time I have made it.  I made the coconut brittle for a friend who has a peanut allergy and she loved it.

Sunday: Snowpeas with pork stirfry – a hold over from last week’s menu 
Monday: Latkes/potato pancakes with Weiss wurst
Tuesday: Vietnamese Chicken Pho – I still have fresh Thai basil growing in the basement greenhouse/room.  Organic free range chicken raised by my brother for this pot of soup.
Heading North for the holidays at the farm:
Christmas eve – shrimp cocktails and roast beef
Christmas day tradition: cheese fondue with veggies and beef fondue with many dipping sauces with baked potatoes, cheesy parm bread and salad
Christmas day after Roasted Turkey (extended family gathering) with hot spiced wine
Saturday night:  Hanging and likely eating too, at the Bluebird in Leland – traditional reunion weekend gathering spot for all those who no longer live in Leland, but are home for the holidays.

I am bringing apps for both Christmas eve and Day:  mini meatballs with porcini mushroom, parm and thyme, spinach veggie dip with tortillas, shrimp, hopefully some blue cheese gougeres, and a cheese and salami platter with lots of GF crackers.  Oh and pate, if it works.  I have a liverfree pate in the oven right now.  I used chestnut puree instead of liver hoping it will give a similar spreadable texture.  Country pate with homemade fermented dill pickles and dijon.  I have the whole week off to play and cook until we head North.

Happy Solstice and Merry Christmas!

i’m out

Menu Swap Dec 8th Bitter, no not me, the ingredient

The secret ingredient is not an ingredient this week, it is a taste:  bitter!  I think it is great, we are moving on from grounded items to the philosophy of eating this week.  I love bitter things, and sour things too.  Our lovely host this week is Manda of Asparagus Thin, who ironically has a new job as a cake decorator, ironic because it is not a GF bakery, but maybe it will be soon!

Saturday: Spicy grass fed beef and chorizo chile with hominy and cheese arepas

Sunday: Spinach and cheese stuffed shells (Tinkyada) with tomato sauce

Monday: Vietnamese Banh Xeo with our pork, bean sprouts, onions and nuoc cham dipping sauce.  I love these coconut rice crepes!

Tuesday: Lunch:  beans and greens – let the bitter begin! I have to make this for lunch as Eby will never eat it with beans in it.

Dinner: 1/2 organic free range chicken (raised by my bro) roasted on a bed of leeks and served with a dijon cream sauce, brussel sprouts (also a bit on the bitter side)and salad.

Wednesday, Thursday and Friday lunch:  At a convention – crossing my fingers the chef pulls through with GF meals for me.

Friday:  My birthday!  Giant shrimp with dill butter as an app or maybe dinner and perhaps a gluten free pizza from the new place on the other side of town.  Feuerzangenbowle for after dinner – a German version of hot spiced wine with kick.

i’m out

Menu of the week Sept 29th

This week’s ingredient is almonds and the menu swap is hosted by Kimberly at Living Free.  I was so busy yesterday that I didn’t have time to finish my blog for this week’s menu.  So I am a bit late to the party.  I will see if I can fit some almonds in somewhere.  I often have a bag of them in the car with me while traveling.

Here’s what we are having this week:

Monday: Fettuccine Alfredo with pancetta and chives – we had that Monday night and it is so rich and decadent that I can only justify it once a year.  Luckily it was cold and rainy.

Tuesday:Vietnamese chicken pho with homemade pho broth.

Wednesday: Pizza – I haven’t made pizza in months and am starting to crave it.  Good ole pepperoni mushroom and onion pizza, with artichokes of course.

Thursday: Yakhni Ma’a Loubia –  Lebanese Green been stew  with grass fed beef – I went to the farmers market and low and behold they had those nice flat Romano green beans.  The kind I tried to grow, except that I didn’t plant them when I found out I had ordered bush beans vs pole beans.  My local Mid Eastern restaurant down the road makes a great green bean stew and every once in a while I have a craving.  Loaded with green beans and tomatoes, it is healthy comfort food, esp with a side of Hashwi!

Friday: White pork chile – I have more pork than chicken and the new piggies will be in our freezer sooner than I think – I know, usually it is white chicken chile.  I will have to hold the beans back and serve them separately or my guy won’t eat the chile.  In fact, I probably have to just call it something else altogether, like pork stew with green chiles (but not green chile stew).

My bf brought home even more cookbooks and is reading through them looking for  interesting recipes.  So we should have a couple of weeks worth of plans soon.

i’m out