Dinner last night was a combination of several recipes: The base of the dish was hash browns from Sam Sifton's New York Times Magazine column (FYI - the recipe says not to overcook the potatoes when they are par-boiled - I overcooked mine and my browns fell apart a LOT. Still tasted good, but the presentation was lacking.). I topped the potatoes with grilled asparagus and a savory sabayon (a Mario Batali recipe from Food & Wine - mine was less peppery). Then to make it a more filling dinner, I topped the whole deal with a fried egg. Delicious. The sabayon gave a luxe hollandaise feel to the dish, without adding the weight of a super-buttery hollandaise.
Since the rest of the week is going to be lousy, weatherwise, the week's menu is focused on comfort foods to help us stay cozy.
Menu for the Week
Hash browns with grilled asparagus, fried egg and savory sabayon
Moro butternut squash salad with tahini dressing
Dinner out - watch out Eastern Standard, we're coming!
Braised lamb shanks with olives
Pasta with meat sauce