Menu

Menu: Southern Week

Sunday was glazed ham, using an overly complex glazing recipe which I'd not revisit. The addition of cardamom and other spices was intriguing, but over the top in the end.

Monday was gourmet mac-and-cheese, abusing the "cheese ends" bin from the grocery to great effect.

Tuesday was audrey's shrimp louis salad

We had various combinations of leftovers and winter veggies (brussel sprouts, kale, etc.) the rest of the week.

We're really tired of winter veggies.

Menu: Mediterranean

Sunday started us off with Braised Lamb Shank

Monday got us making all our various Mediterranean dips, and so Monday was dip night - tzatziki, drinker's choice, and hummus

Wednesday was shrimp saganaki

Thus we had brick chicken with salad and dips and grapeleaves.

Friday we went out the the Columbia Room and Coco Sala.

Menu: Mexico Week (January)

Braising Short Ribs

After getting back from a fantastic, super-long weekend away for the wedding of some close friends in Mexico, we wanted to keep the ball rolling with a week of Mexican-inspired dishes.

We spent the weekend gathering ingredients (thanks mostly to the mega mart at University and Piney Branch)

Lacquered Chicken in Classic Red Mole inspired by Rick Bayless, using this Mole recipe

The first fall menu

This past week was undeniably a fall week, and the best food options at the market reflected that.

Mon - Butternut Squash and ginger soup with a sage foam, alongside kale wilted with pancetta, dried cranberries and pecorino cheese
Tues - homemade butternut ravioli with a brown butter sauce and broccoli
Wed - More soup!
Thus - baked sweet potatoes and salad

Spanish food week: July 18

Audrey got me a Jose' Andres cookbook for Channukkah, and we've barely cracked it. So most of these recipes are coming from there to put together a Spanish week:

Sunday: Seafood paella

Monday: Ajo blanco (a cold almond and garlic soup)

Tuesday: Chickpeas and Chorizo (via Tex-Mix

Menu for the week of July 5

This week was dedicated to staying cool.

Monday - Grilled Tuna Steak (in a variety of ways)

Tuesday - Salad night

Wednesday - We caved and went to Seventh Hill. what can we say, if their chalk menu says "duck prosciutto", we go.

Thursday - Gazpacho

Friday - Ceviche with a mango salsa and popcorn

Menu for Week of March 1st

Last week was New Orleans week ... not my favorite week. The food is growing on me (and last week's gumbo was pretty delicious), but its still more of a "Jon-week." So this week was an "Audrey-week." I'll call it "California ethnic." I focused on four of my favorite California ethnic cuisines - Iranian, Jewish (...sort of a cuisine), Asian (broadly), and Mexican (also broadly).

Saturday - Homemade Sushi

Sunday - Tah Chin (Persian Rice Casserole)

Nawlins Menu 2010

In celebration of Mardi Gras, we're focusing on N'awlins style food

Sunday: Shrimp, Chicken and Andouille sausage [[gumbo]] with dirty rice

Monday: Shrimp po-boys

Tuesday: Leftover gumbo and salad

Wednesday: Blackened Snapper

Thursday: Shrimp and grits

Greek Week (Feb 7)

This past week was a greek and mediterranean foods week. We had our favorite [[Brick Chicken]], a new lamb dish based on this roasted, stuffed lamb concept, but using the leftover grape/port reduction from this recipe, which has been taking up valuable freezer space. Regardless, the lamb didn't turn out all that exciting.

Indian food week (Feb 1)

Indian meal with Naan

We have a few core Indian dishes we've learned how to make pretty well; but they're not quite enough to fill a week. Each time we settle on an Indian food week, we try a new dish, with ... well, mixed results.

The new recipe this week was Mughal style lamb (stew) on saffron rice. We substituted fresh saffron pasta from Eastern Market for the rice. It was OK, but not really a "keeper" .

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