Penne with a thick meaty red sauce.
Last night- spinach ravioli with tomato sauce. 2015 Produttori Barbaresco
Tonight- pork rib cap roast with salad and wild rice. 2016 Melville Pinot Noir Sandy’s
Lamb burgers with grilled corn, and tomato avocado salad
Grilled london broil tacos with grilled onions, peppers and zucchini
Grilled arctic char
Salad w. Dijon/ tarragon vinaigrette
Touraine sauv blanc.
Menu this week:
Potato parmesan crusted cod, cauliflower parmesan bisque, lobster risotto, Moroccan lamb stew, Coquilles St.- Jacques. A glass of riesling with each meal.
I'm making cassoulet components today - soaked the beans last night, cooking them today in duck stock I made a few days ago, attempting to make duck leg confit. Assemble tomorrow and bake with a top of bread crumbs.
Last night Stef made Dal. Yummy
Last night a Martha Stewart chicken recipe..Alot of lemons, spices. With farro salad.
Last night sushi - delivered.
Ordering Chicago deep dish pizza tonight with sausage, green peppers and onions.
Looks good! Are those pics pre-final bake or post-final bake? My understanding was that there should be a layer of fat (liquid duck fat, pork fat, butter, or my heart-healthy preference, olive oil) at the top of the pot, so that the bread crumbs absorb fat plus broth to form a pastry crust ("en croute") after baking?
The pics are pre-final bake. I wanted to show the ingredients before the bread crumbs covered them. I put the layer of duck fat at the bottom and also added broth. The breadcrumb mixture didn’t quite set to a crust, but the end result was still very good.
Strip steak with ginger/onion/garlic sugar snap peas.