This week’s menu: Two at the Table Menu Week of March 22, 2015
Our “get back on track” plans for last week got thrown off track a bit when Kim was selected for jury duty. Despite out recently busier schedules and with a few minor scheduling changes, we managed to make several of the dishes we had planned last week – like The Newlywed Kitchen’s Red Wine and Mushroom Risotto on Sunday; the kitchn’s Shrimp with White Beans, Spinach, and Tomatoes on Wednesday (not Tuesday, as planned); and Bon Appetit’s Avocado Toasts on Thursday (not Wednesday, as planned)–but also ordered in a couple of times. This week’s menu includes two recipes we didn’t make last week, plus two new ones, as well as one for tuna burgers that is entirely a Two at the Table creation.
It was not an easy decision to pass on making Ina Garten’s Easy Tomato Soup and Grilled Cheese Croutons last week, so we’re going to make it Sunday night. After a brief flirtation with spring, New York City has returned to winter, and this dish is the perfect antidote to the returning colder weather. We’ll have this with the 2013 Cateus des Tours Brouilly a lighter-bodied red Wines by the Flask suggested for us last week.
Kim and I both had disappointing tuna burgers last week while dining out. They were perfectly tasty, but not what we were hoping for. As we talked about it, we realized that when we said “burgers” we didn’t want patties made out of chopped-up tuna but rather seared tuna steaks served on a roll, so that’s exactly what we’re going to make. Grilling the tuna with just a little salt and pepper is really simple, so no recipe is required, but we’re going to experiment a bit and try to come up with sour own condiment: ginger scallion mayo. We’ll pair the burgers with a simple green salad.
We return to an old favorite on Tuesday in the form of Ina Garten’s Panko-Crusted Salmon, which we have featured on the blog before, but as we haven’t made it during Lent yet, or in a long time for that matter, we wanted to have it again. We will have this with some simple sautéed spinach.
On Wednesday we’ll have Food & Wine’s Barbecue Shrimp, a dish that has been on menu for three weeks now. We really want to make it, but once we passed on it during the week when we originally planned to make it and put the shrimp in the freezer, it became hard to get back to it. We will make it this week and have it with the 2012 Cederberg Chenin Blanc from South Africa that Wines by the Flask suggested to us when we first brought the recipe to them. We’ll pair this with a simple green salad.
We’ll go back to The Newlywed Kitchen Cookbook on Thursday, and make Parmesan Roasted Asparagus, Tomatoes and Eggs. We haven’t made eggs for dinner in a little while and have never tried this recipe, we’re looking forward to it. (Please note that the link above take you to the recipe on Google books.)
We decided we would treat ourselves by ordering in on Friday and going out on Saturday.