This week, I am trying to use up a lot of my fridge's backlog of ingredients. Does this happen to you every now and then? You open the refrigerator and it is full, full, full of random ingredients. As a result, this week's is a little, shall we say, loose.The week ends with my next Julia Child class and I am psyched about it. It's a lot of work, but it's great to be with a group of like-minded food lovers in such a social setting.
My little helper gave me a hand with this week's menu:
Sunday
Sauteed veal scallops (the veal is from Kellie Brook Farm in Greenland, NH - local, humanely-raised and delicious)
Steamed white asparagus (bought this on sale, after eating it I do not see much point in white asparagus - maybe if it was local or fresher?)
Sauteed R.A.G. (random assorted greens from the fridge: kale, napa cabbage, bok choy and cauliflower leaves)
Roman gnocchi (post forthcoming)
Monday
Chickpea soup
Tuesday
Linguine with clams casino sauce
Green salad
Wednesday
Korean rice cake stir fry thing (inspired by this dish, we'll see how it goes)
Thursday
Old-fashioned meat sauce with pasta
Green salad
Garlic bread
Friday
Mastering the Art of French Cooking Class
Mussels gratinee
Carbonnade of beef
Garlic-mashed potatoes
Green salad with French vinaigrette
Souffled lemon tart
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1 comment:
Roman gnocchi (post forthcoming)
Please to weigh in on the boiled v. baked potato controversy (I figure if House has an opinion, there must be a controversy).
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