Monthly Archives: January 2015

January 20, 2015 – Roasted Chicken, with Lemon, Thyme, and Shallots

So, our plans for last week worked out great…until Wednesday morning, when Tony woke up with a horrible head cold that tormented him for the rest of the week. Without much of an appetite, and with impaired taste buds, he didn’t feel … Continue reading

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Menu for the Week of January 18, 2015

Two at the Table_Menu_Week of January 18 2015 We have lots of new recipes to try out this week, including from our two newest cookbooks, Gina Homolka’s “The Skinnytaste Cookbook” and Anna Watson Carl’s “The Yellow Table”. Here’s what we have planned: … Continue reading

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January 7, 2015 – Pappardelle with Short Rib Ragu

With a long weekend ahead, Tony wanted to do something spectacular and he found a great recipe to try: Food 52’s Short Rib Ragu. The plan was to serve it over the fresh pappardelle, which we made by cutting up the sheets … Continue reading

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January 15, 2015 – Garlic-Rosemary Rubbed Pork Loin and Roasted Asparagus with Crunchy Parmesan Topping

Thursday, we had a mix of one leftover, Garlic-Rosemary Rubbed Pork Loin, and a new side, Roasted Asparagus with Crunchy Parmesan Topping. Here’s how Tony got dinner on the table: Since the pork loin was basically cooked (more on that later), all … Continue reading

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January 14, 2015 – Grilled Skirt Steak with Parsley Oregano Sauce

In keeping with the general theme of “Simple Dinners for a Crazy Week”, we reached into the freezer last night to pull out some leftover hanger steak and sauce to have Epicurious’ Grilled Skirt Steak with Parsley Oregano Sauce with a simple arugula … Continue reading

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Menu for the Week of January 11, 2015

Two at the Table_Menu_Week of January 11 2015 This week looks to be pretty busy for both of us. We also have lots of leftovers (both cooked food and ingredients) in the freezer. As a result, this week’s menu is going to … Continue reading

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January 9, 2015 – Coquilles St. Jacques

We were excited to make something from our new copy of Ina Garten’s “Make It Ahead” cookbook, and we decided on Coquilles St.-Jacques. (The link will take you to slight adaptation of the recipe that was published in The New York … Continue reading

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