This Week’s Menu: Two at the Table Menu Week of April 13 2015
Last week was busier than we anticipated, so we only ended up making one of the three dishes we had planned. As a result, we’re rolling a few recipes forward to this week.
The first few days of the week will be pretty busy, so we won’t be cooking. On Sunday night, we’re going to the Yankee-Red Sox game with our friends Krista and Lynee, so we’ll have ballpark food for dinner. This will be the first game of the year in our season seats, so we’re very excited about that. Kim has dinner plans with friends on both Monday and Tuesday. Tony plans to have dinner with his mom and dad on those nights, partly so he can enjoy his mom’s cooking, but mostly so that he can help them plan a party for their 50th wedding anniversary, which is coming up in October.
On Wednesday, we’ll make one of the recipes that we couldn’t get to last week: Real Simple’s Mustardy Kale Salad With Roasted Sweet Potato and Apple. This is a new recipe for us, so we’re excited to give it a go. We still have the bottle of Wines by the Flask recommended white burgundy (2013 Domain Daniel Pollier Macon-Fuisee) in the fridge, so we’ll open that on Wednesday night.
On Thursday we’ll make Ina Garten’s Roasted Shrimp with Feta. We’ve made this dish before, but we’ve always left out the Pernod, an anise-flavored liquor from France. We bought a bottle recently, so we’ll be able to experience this dish in its full glory.
On Friday night, we’ll make the other dish we didn’t get to last week; The New York Times’s Roasted Chicken Provencal. This one is definitely a Friday night dish, as it has to cook for about an hour. We are determined to give it a try this week. As we originally planned, we’ll serve this with a simple green salad with a mustard vinaigrette, lots of crusty French bread, and a 2012 Cuvee Marie Juracon Sec.
Fear not for the fate of the Hip Foodie Mom’s Mushroom, Onion and Thyme Galette, which Tony was planning to make on Thursday night! We’re going to make this for lunch today, Sunday, so that we can have leftovers to take for lunch later this week.