Dinner 1/31
Butternut Squash and Sage Ravioli
Spinach Salad w/ Cherries and Oranges
(w/ fig vinaigrette)
Batard
Friday, January 31, 2003
Wednesday, January 29, 2003
Dinner
Mesclun Greens w/ Champagne Beets
(w/ fig vinaigrette)
Toasted Orzo and Seitan [Chicken] Pilaf w/ Green Olives and Peas
(adapted from the February 2003 issue of "Food and Wine")
Braised Fennel
Sauteed Zucchini
Batard
Mesclun Greens w/ Champagne Beets
(w/ fig vinaigrette)
Toasted Orzo and Seitan [Chicken] Pilaf w/ Green Olives and Peas
(adapted from the February 2003 issue of "Food and Wine")
Braised Fennel
Sauteed Zucchini
Batard
Tuesday, January 28, 2003
Monday, January 27, 2003
Dinner
Tofu [Duck] a la Jojo *
(p. 100 Cooking At Home w/ a Four Star Chef / Jean-Georges Vongerichten & Mark Bittman)
Spicy Lentil Chili
(Gourmet -- the one with chocolate and lavender on the cover)
Braised Leeks
Endive Salad
(w/ pecans, champagne beets and mustard vinaigrette)
* a little trick is to wrap the sauteed tofu in a yuba (bean curd) sheet and saute _that_, and then sauce it. It gives the whole package a little extra texture...
Tofu [Duck] a la Jojo *
(p. 100 Cooking At Home w/ a Four Star Chef / Jean-Georges Vongerichten & Mark Bittman)
Spicy Lentil Chili
(Gourmet -- the one with chocolate and lavender on the cover)
Braised Leeks
Endive Salad
(w/ pecans, champagne beets and mustard vinaigrette)
* a little trick is to wrap the sauteed tofu in a yuba (bean curd) sheet and saute _that_, and then sauce it. It gives the whole package a little extra texture...
Sunday, January 26, 2003
Dinner 1/26
Grilled Baby Eggplant
(w/soy sauce and miso)
Roasted Red Potatoes
Roasted Champagne Beets
(w/cream sauce)
Wilted Beet Greens
(w/ garlic)
Sauteed Portobello Mushrooms
* the hot water heater broke, one of the burners on the Viking doesn't work, and we spent the day cleaning the house in anticipation of the Chinese New Years Party next weekend. Simple, easy food was called for.
Grilled Baby Eggplant
(w/soy sauce and miso)
Roasted Red Potatoes
Roasted Champagne Beets
(w/cream sauce)
Wilted Beet Greens
(w/ garlic)
Sauteed Portobello Mushrooms
* the hot water heater broke, one of the burners on the Viking doesn't work, and we spent the day cleaning the house in anticipation of the Chinese New Years Party next weekend. Simple, easy food was called for.
Saturday, January 25, 2003
Friday, January 24, 2003
Dinner 1/23
Jerk Tofu*
Red Beans and Rice
Spinach Salad w/ fried Zucchini and Tomato
w/ balsamic vinegar dressing
* marinated in a puree of two limes (juiced), two scallions, one white onion, teaspoon of allspice, nutmeg, dried ginger, peanut oil, salt and pepper. Then baked (and basted) for 30 minutes on a rack on a 400 degree oven, finally broiling for the last two minutes. You could always grill it, but as it's a -5 degrees below zero wind chill factor, I didn't feel like setting off the smoke alarm accidently ;)
Jerk Tofu*
Red Beans and Rice
Spinach Salad w/ fried Zucchini and Tomato
w/ balsamic vinegar dressing
* marinated in a puree of two limes (juiced), two scallions, one white onion, teaspoon of allspice, nutmeg, dried ginger, peanut oil, salt and pepper. Then baked (and basted) for 30 minutes on a rack on a 400 degree oven, finally broiling for the last two minutes. You could always grill it, but as it's a -5 degrees below zero wind chill factor, I didn't feel like setting off the smoke alarm accidently ;)
Thursday, January 23, 2003
Wednesday, January 22, 2003
Dinner 1/21
Fried Shredded Turnip
(p. 111 Mrs. Ma's Chinese Cookery)
Szechuan Eggplant
(p. 243 Mei Pei's Chinese Cooking)
Spicy Szechuan Cabbage
(p. 239 Mrs. Chaing's Szechuan Cooking)
Grand Duke's Tofu w/ Peanuts
(p. 171 Mrs. Chaing's Szechuan Cooking)
Stir-Fried Rice
there's a theme in there somewhere -- other than I have too many 1970's-era Chinese cookbooks written by women ;)
Fried Shredded Turnip
(p. 111 Mrs. Ma's Chinese Cookery)
Szechuan Eggplant
(p. 243 Mei Pei's Chinese Cooking)
Spicy Szechuan Cabbage
(p. 239 Mrs. Chaing's Szechuan Cooking)
Grand Duke's Tofu w/ Peanuts
(p. 171 Mrs. Chaing's Szechuan Cooking)
Stir-Fried Rice
there's a theme in there somewhere -- other than I have too many 1970's-era Chinese cookbooks written by women ;)