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 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.

Thanksgiving week Menu Swap: sweet potatoes

heritage turkeys

Sea of Book of Yum is hosting the swap this week and has chosen sweet potatoes as the ingredient.  It took me a long time to realize that sweet potatoes are great.  As a kid they were always coated in marshmallows and brown sugar, not having a sweet tooth and not liking marshmallows much, the dish was never for me.  I really like sweet potatoes in a more savory dish.  Or in sweet potato fries.  Speaking of fries, that reminds me that soon we will start a new post series called Deep Fry Fridays, although I seem to deep fry more on Thursdays for the record.  Friday rhymes better.  Since we celiacs typically can’t eat any deep fried foods in restaurants because of cross contamination, I thought I would push our limits and have a deep fry fest month.  I am thinking January might do.  That gets us safely behind the busy holiday season, albeit everyone seems to diet in January.  Deep frying doesn’t have to be super fattening.  Sauteeing can be just as bad.  So stay tuned for some great ideas to dip into your fryer.  Send your suggestions this way too.  We will do a menu round up and see what is frying around the country.

Saturday: Porchetta, leftover from the freezer, ancho chile, cilantro new potatoes, roasted broccoli

Sunday: Szechuan beef (using our grass fed beef) and broccoli stir fry

Monday:  Pizza!!  I will be trying out Whole Foods 365 GF pizza crust mix.

Tuesday: Chicken ala Veracruzana from one of Rick Bayless’s books, arepas (chicken raised by my brother)

Wednesday:Grilled salmon, ethnicity to be determined, sides to be determined.  Leaving this one up in the air for now.  Maybe an Indian theme.

Thursday:  Thanksgiving!  Our menu this year is mostly based on Gourmet’s Come Together menu, very modern Mexican/New Mexican.

Apps: shrimp cocktail with cilantro and lime, chipotle meatballs, guacamole, chips and fresh salsa using my canned tomatoes and adding fresh cilantro, onion and serranos.

Salad: Clementine Jicama Salad

Main course and sides:mango salsa with pomegranate, spiced roasted sweet potatoes, adobo turkey with red-chile gravy (brined and charcoal grilled), corn-bread and chorizo stuffing, poblano potato gratin, green beans with a brown butter shallot sauce, center cut pork loin with rib on the rotisserie (with my homemade Mexican rub), rice (to go with the gravy),  and cranberry sauce (you have to have it)

Desserts:lattice apple pie with mexican brown sugar (although GF it probably won’t be latticed), chocolate cinnamon cream pie, with Pamela’s chocolate cookies used as the crust vs graham crackers, Haagen Daz Swiss Vanilla Rum ice cream

No, I am not cooking all of it, a good friend of mine and her hubby are bringing the meatballs, the stuffing and apple pie and making them all GF, another set of good friends (my aunt and uncle) are bringing sweet potatoes to roast and cranberries.  Both are bringing lots of wine. Both are coming from far away to join us.

Localvore part: We are using our ground pork in the meatballs, skipping the veal, the heritage turkey raised by my brother, the pork loin that we helped raise and butcher, tomatoes that I raised and canned, apples from the farm, potatoes from the farm and all garlic used is from my brother and sister in law.  The tortilla chips are made localy in Ann Arbor and are addictive. Oh, and our bubbly and several wines are local from LMawby Vineyards and 45, a new winery in Suttons Bay, both with great winemakers.

Friday : Brunch with the house guests: Sausage and Egg Casserole with slow roasted tomatoes and mozzarella (using pomodori al forno tomatoes instead of sundried) – this is naturally GF and I made it years ago and finally found the recipe again, recovery bloody marys, home roasted coffee.

Dinner:  Pork Pozole Party: our good friend Dan is in town (as well as our Thanksgiving guests) and we are hosting a party for him so that he has a chance to see everyone.  Pozole sounded like a tasty crowd pleaser and is comfort food for me when it is cold out and it is already cold cold cold out.  Radishes, shredded cabbage and onion for toppings.  We will use our pork for the pozole and red chiles from NM.  Margaritas will flow.

So, a wonderful week is on it’s way and once again, we have a lot to be thankful for!  Happy Thankgiving to all of you!

pigs and apples Ginger with her sides of porkour thanksgiving turkeyheritage turkeys purple potatoes in the gardenripe ready to can tomatoes garden fingerling potatoes apples apples

i’m out

Menu of the week Feb 10th and Valentine’s Day

This week’s menu swap is being hosted by Ginger Lemon Girl and the theme is chocolate! Since it is Valentine’s Day this week, I thought I would send you all some flowers and remind you that spring is on the way:

catulpa pollenation

If you look closely, you will see a honey bee flying in to the nectar reward!

Saturday: My sweetie did the shopping!

I always love it when my boyfriend runs to the butcher or some specialty store.  He always comes back with the best stuff, stuff I would have a hard time spending loads of money on, but stuff that we should all enjoy once in a while as a treat.  So, tonight we are doing a mixed grill with gigantic butterflied grilled shrimp scampi – these babies are huge, a well aged T bone steak (I have never had a truly aged one before), spicy goat sausage, and herbal lamb sausage.  In addition he is still perusing  Jamie’s Cookbook and plans to make an asparagus, mint and lemon risotto.  He is quickly becoming the weekend chef and I don’t know what to do with all of my spare time!  Guess I will go downstairs and pick out a bottle of wine.

Sunday: Hunter’s Feast for lunch

Wild boar burgers (yes, the BF found some at a butcher in AnnArbor) with BBQ sauce (Jack Daniels is my fav – love my whiskey), cheddar, bacon and a grilled onion and some red cabbage green onion slaw. I think some tater tots would go great with this, of course tater tots go well with everything.

Pan Asian for dinner: Crab curry  (once again from Jamie’s book)

Monday: Hungarian

Chicken Paprikash and home made spaetzle with braised red cabbage and apples (Rotkohl). Smoked paprika is out of this world!

Tuesday: American

Slow baked potatoes topped with broccoli and cheese and/or with GF blue cheese and bacon. Green salad on the side.

Wednesday: On the road for a meeting, blah, road food, likely Wendy’s chili, at least they have GF stuff on the menu. The BF will either grill brats (yes, we grill all winter, even in the snow and 5 degrees) or will eat at the brewery in Ann Arbor)

Thursday: Valentine’s Day and ode to Aphrodite

Champagne or a French 75 cocktail, oysters on the half shell with shallot vinaigrette (for me), herbed goat cheese bites wrapped in prosciutto (for him) drizzled with caramelized honey, grilled pork loin rubbed with cocoa and red chile, grilled asparagus, hasselback potatoes, red wine, arugula salad with herbs and olives and for dessert chocolate fondue with fruit and home made shortbread cookies. This menu is designed around foods that are aphrodisiacs and that would be easy to feed to one another (except for the salad – I plan to eat that with my own fork).

Friday: French

Cheese Fondue with sourdough spelt bread (wheat free but not gluten free) and apples for dipping and green salad with Dijon vinaigrette. Served with a nice dry white wine.

This week seems a bit heavy on the starches, esp potatoes, but having grown up on a potato farm, I love my potatoes!

I have to say, since I started participating in the menu swap, it really has saved me lots of time and effort. I know what I need at the beginning of the week for the rest of the week and I spend less time thinking about what to have. If you haven’t tried creating your menu ahead of time yet, give it a try, even if it is for a half a week, you will be surprised at how much time you have left for blog reading! 🙂

Happy eating!

i’m out