This week’s menu: Two at the Table Menu Week of April 26 2015
We have lots of fun plans this week, so not a lot of dinners at home. Plus, in the interests of using up some ingredients we have in the fridge, we have designed a few of our own dishes. That said, we still have three new recipes to share with you: two main dishes and one side.
On Sunday night, we’re going to the Yankees – Mets game at Yankee Stadium with our friends Tom and Sharon. The Yankees won the game on Friday and the Mets won the game on Saturday, so tonight will be the rubber match. Both teams are off to a surprisingly good start (the aged and infirm Yankees are doing better than anyone expected while the young, untested Mets have the best record in baseball), so it should be a good game. We’re not sure what will be on the menu for us for dinner tonight, but odds are it will be a Lobel’s steak sandwich.
On Monday, Kim is having dinner with her friend Julie and Tony will be at his parents’ house again as he continues to help them plan their 50th anniversary party.
On Tuesday night, we’re having a very simple dinner of our own creation: Grilled Shrimp with Salad. We have lots of fun salad ingredients in the fridge, like radishes and scallions, plus both parsley and cilantro, so we decided to just buy some salad mix and wing it. The warm weather has started to arrive, so the grill plan will make its first official appearance of the season.
Wednesday night will see us making Real Simple’s Roasted Spring Vegetables and Greens with Goat Cheese Toasts. This is a quick, easy recipe that caught Kim’s attention, so we decided to give it a try. We’re going to pair this up with a 2013 Domaine de la Pinardiere Muscadet that Michael at Wines by the Flask suggested for us.
We have plenty of dill left over from when we made Rachel Khoo’s Eggs in Pots last week, so we decided to use it up. We’ll be using it in a dish of our own invention, Roasted Chicken with Lemon Dill Yogurt Sauce and serving it with Martha Stewart’s Roasted Asparagus with Lemon and Dill.
On Friday night, we’re going to hear James Ellroy speak at the 92nd Street YMCA on the Upper East Side, so we’ll have dinner afterwards somewhere nearby.
On Saturday, we decided to do something extravagant and are making Food + Wine’s Pistachio Crusted Rack of Lamb. We’ve made this before and it’s surprisingly easy, despite sounding a little intimidating the first time we made it. The recipe says to wrap the lamb in pancetta, but we’ve always skipped this step, partly because it’s easier to leave the pancetta out, but mostly because we’re afraid it’s going to overpower the lamb. We haven’t quite decided on a side, but we will probably go with a simple green salad. We’ll have this with another wine Michael picked out for us: a 2008 Coto De Imaz Rioja.