This week’s menu: Two at the Table Menu Week of March 8 2015
We have a great menu planned this week, with fives new recipes and one old favorite. A bit ambitious, but we’re going to do our best!
We’ll start on Sunday with Fonda San Miguel’s Enchiladas Suizas de Queso. Fonda is one of Austin’s best Mexican restaurants. When we visited over this past Christmas, we loved everything we ate so much, we had to buy the cookbook. (There’s no recipe for us to link to on-line, so if you have a chance to buy the cookbook, you should.) What we’re really dying to make is their duck enchiladas, but since we’re still trying to keep mostly meatless for Lent (the 40 days before Easter), we decided to make these cheese enchiladas instead. We’re having out friend Lynee over for dinner. so hopefully we’ll be able to convince her to write up her impressions of dinner. We’ll pair this up with a Sixpoint Brewery Bengali IPA.
On Monday, Tony will be on his own for dinner, so he’ll make Food & Wine’s Rigatoni with Lemony Kale-and-Pecorino Pesto. This dish is a bit involved for a Monday night, so Tony will tackle making the kale pesto on Sunday so that all he will have to do on Monday is make the pasta. We’re going to pair this up with a 2013 Claudio Morelli Bianchello Del Metauro suggested by our friends at Wines by the Flask.
We’ve loved everything we’ve made from their cookbook, so on Tuesday, we’re making Yellow Table’s Whole-Roasted Branzino Grilled with Brussels Sprouts & Fingerlings. (Note that the link above will take you the Yellow Table’s website and their recipe for Roasted Branzini & Brussel Sprouts. Unlike this version of the recipe, the recipe in the cookbook has fingerling potatoes. The solution is simple: using the same weight of potatoes as Brussels sprouts, cut the potatoes in half lengthwise and cook them together with the sprouts at the same temperature for the same amount of time.) This recipe will be simple to make but dramatic to serve, as we’ll have to debone the fish. We typically only make fish like this in the summer, but the branzino was very highly rated on Fresh Direct, so we wanted to give it a try. We’re going to have this with a 2013 Campuget Viognier.
Tony will be on his own again on Wednesday, so he decided to make Smitten Kitchen’s Emmentaler on Rye with Sweet and Sour Red Onions. He’s made this one before and it was fantastic, so he’s very excited to try it again. He’ll have this with beer, probably an Abita Amber Ale.
We’ve been on a big shrimp kick these past few weeks, so we figured, whey stop now? On Thursday night, we’ll have Food & Wine’s Barbecue Shrimp. Normally, we would have something like this with beer, but we wanted to do something very different and try it with wine, so Wines by the Flash picked out a 2012 Cederberg Chenin Blanc from South Africa.
On Friday night. we’re making a recipe form a cookbook we got as a wedding gift five years ago, but have not really used. We found a great recipe though, so we’re going to make The Newlywed Kitchen’s Red Wine and Mushroom Risotto. (Please note that the link above take you to the recipe on Google books.) The recipe calls for chicken stock, but we’re going to substitute vegetable stock, in keeping with our mostly meatless theme. We’ll have this with a 2012 Tre Vigne Barbera D’Asti.
No cooking on Saturday night, as we’re going to see a great jazz singer/pianist, Diana Krall, at the Beacon Theater so we’ll have dinner out. And that should wrap up another great week for Two at the Table!