Monday, March 22, 2010

Menu for the Week of March 21

Hi all, in our neck of the woods, Spring is coming in like a lion (purring to lull us into a sense of false security, then giving a good swipe with some razor-sharp claws) - hoping it'll leave like a lamb (the frolicking cheerful kind, not the grouchy give you a kick when aren't paying attention kind).

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
Hard-boiled eggs
Olive flatbreads

Dinner out - watch out Eastern Standard, we're coming!

Braised lamb shanks with olives
Braised dandelions

Pasta with meat sauce

Pizza night

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