Weekly Menu March 1-7. 2010
I hope you will indulge me- instead of the usual food mosaic, I couldn’t help but share a little of the islands with you. So beautiful and simple. I loved the culture, the breathtaking panoramic views and especially the gracious people. Here is a warm hello and thank you to Katrina, Joan Marie, Nelson, Laverne and all the people who took care of Bobby and me while we were sailing with you!
No time this week to ease back into the snow and hustle and bustle of life. This is a busy week. I have a speaking engagement on Tuesday, deadlines are creeping up on me, my Thursday bible study (joy!) and my son and his roommates coming home for an extended weekend (and they are HUNGRY). Additionally, I am going to Blogging Boot Camp in Baltimore on Saturday. Are any of you going to be there? I am looking so forward to meeting you in person! If you are interested go to The SITS girls to find out more.
Even though I had a marvelous time discovering new places and people in the sun- to quote a wise young lady with ruby slippers-“There’s no place like home!”
Field Greens with Pears, Pecans and Poppyseed Dressing
Recipe: Stuffed Baked Potatoes
Large baking potatoes
grated cheddar cheese
Preheat oven 350 degrees. Scrub skin of potato, and pat dry. Rub with olive oil. Prick potato with fork 5 times. Put on a baking sheet and bake for 1- 1 1/2 hours until fork tender.
Split and add toppings. Serve piping hot.
Broiled Sea Bass with Citrus Wine Reduction
Sauteed Spinach Splashed with White Wine Vinegar
Recipe: Pan Seared Sea Bass wth Citrus Wine Reduction
1 -1/2 lbs. sea bass
Salt and pepper
1-2 TBS Olive oil
1 lemon slice thinly
1 orange sliced thinly
½ cup white wine
Juice of 1 lemon
Juice of 1 orange
3 TBS chopped parsley
Preheat oven to 350 degrees
Line baking sheet with ½ the oranges and lemons. Set aside.
In a large skillet, heat olive oil. Salt and pepper sea bass. When oil is hot, sear sea bass on both sides, about 2-3 minutes on each side. Remove bass to citrus lined baking sheet and bake for 10 minutes.
In the skillet add wine and juices. Let gently simmer until it reduces by half. Remove bass from oven and plate. Pour citrus wine reduction over fish. Sprinkle with parsley. Serve immediately.
Recipe: SG Spaghetti Pomodoro
1 lb. very thin pasta
1 lb cherry tomatoes
4 anchovie fillets
2 cloves garlic, crushed
8 slices thinly sliced prosciutto
6 TBS good olive oil
grated parmesan cheese
In a large skillet cook shredded prosciutto, until crisp. Remove from pan and set aside.
Make spaghetti according to directions in a large pot. Drain spaghetti. Set aside. When water is coming to a boil, heat 2 TBS olive oil in large skillet. Add anchovie fillets and smash. They will all but dissolve into the oil, infusing it with a delightful salty flavor. DO NOT SKIP THIS STEP! EVEN IF YOU THINK YOU DO NOT LIKE ANCHOVIES. YOU WILL NOT REALLY TASTE THEM.
Wash cherry tomatoes, pat dry and put in skillet. Cook until tomatoes burst. Stir to break apart. Add garlic and cook for 2-3 minutes.
When tomato sauce is ready add pasta to the pan. Mix to incorporate. Plate and top with grated parmesan and prosciutto.
Grilled Cornish Game Hens
Endive Stuffed with Bleu Cheese and Toasted Walnuts with Balsamic Reduction
Recipe: Endive Stuffed With Bleu Cheese and Toasted Walnuts With Balsamic Reduction
2 heads of Endive, core removed and washed
1/3 cup crumbled bleu cheese
½ cup walnuts
1/3 cup balsamic vinegar
Core, wash and dry individual leaves. Put them on a large platter or parchment lined baking sheet.
Heat a large dry skillet, add walnuts and toast. Watch these carefully, they burn quickly. When toasted, remove to a paper towel.
In a small saucepan, heat balsamic vinegar until it simmers. Simmer gently until it reduces to 3 TBS.
To Assemble: Endive should look like little boats. In each crumble a little bleu cheese, walnuts and drizzle a small amount of balsamic reduction over it. Continue with each leaf until you run out of fillings.
Friday: Slow Cooker Day
Chuck Roast Beef Open Faced Sandwiches
Recipe: Chuck Roast Beef Open Faced Sandwiches
3 lbs chuck roast
1 pkg instant dry onion soup mix
1 can double strength beef broth, divided
Crusty French rolls
Brown chuck roast over medium high heat, until all sides of meat are browned.
Put chuck roast, onion soup mix and ½ can of beef broth in slow cooker and cook for 7-10 hours on LOW.
When chuck roast is falling apart, take out of slow cooker and let rest tented with aluminum foil on cutting board.
Make a slurry- mix flour and half can of chicken broth in a jar and shake well. If it is too thick add water. Pour into chuck roast juices. Whisk vigorously until flour is incorporated into the juice. Let thicken for 30 minutes on HIGH
Meanwhile, shred chuck roast.
When gravy is thickened add shredded chuck roast and warm. Serve on crusty rolls.
For a French Dip- Do not make a slurry and gravy. Add the whole can of beef broth when cooking the chuck roast. When chuck roast is done and shredded serve in a roll and serve the au jus in a little ramekin on the side.
Recipe: Homemade Coslaw
See Tuesday’s Menu for http://stonegable.blogspot.com/2009/12/menu-december-7-13-2009.html.
Out to dinner- Blogging Boot Camp, Baltimore MD
Sunday: Family Dinner
Stuffed Pork Loin with Pan Juices
Potatoes Au Gratin
Green Bean Casserole
Recipe: Stuffed Pork Loin
Recipe from Emeril. Our family loves stuffed pork loin. I’ll make this recipe minus the rasins.
Recipe: Homemade Applesauce
See Wednesday’s menu for http://stonegable.blogspot.com/2009/12/menu-december-7-13-2009.html.
I am joining Organizing Junkie for Menu Monday.