This Week’s Menu:Two at the Table Menu Week of January 31, 2016
It will be another busy week for Two at the Table, but we’ll still make time to try three new recipes.
The week will start with a visit to Tony’s parents’ house, for his dad’s (delayed-by-last-week’s-storm) birthday party. We’ve never left one of these events hungry and we don’t expect that to change, so we don’t have any plans for dinner Sunday night. We have some hummus and pita chips on hand if we get desperate.
Tony was in the mood to make monkfish this week, so on Monday’s night, we’ll try The New York Times’ Monkfish Fillets Dijon Style, which we’ll have with some sautéed spinach. This is a very simple recipe and should not take very long to make. We’ll pair this with a 2012 Bourgogne Clos Saint Pancras Macon Villages that our friend Michael from Wines by the Flask recommended for us.
On Tuesday night, Kim will try her hand at making The Kitchn’s Quick-Braised Chicken, Beans, and Greens, which we’ll pair with a 2014 Gruner Veltliner, another one of Michael’s selections for this week. We’ll use kale (which will make a reappearance later in the week) as the greens for this dish.
Tony will be in his Photoshop class on Wednesday night, so Kim will be on her own. We’re attending a lecture Thursday night. Since there will be some appetizers at the lecture and we probably won’t get home until 9:30 p.m. or so, we’ll skip a formal dinner. Having snacks is always an option, as is having big lunch!
On Friday night, Kim will make Lemon-Rosemary Roast Chicken with Winter Green Stems. In keeping with our practice–when we get the chance–of reusing the same ingredients throughout the week, Kim is going to use the stems from Tuesday night’s kale for this dish. Michael, in line with his belief that bubbles go with just about everything, suggested a cava to go with this dish, specifically a 2008 Reserva De La Familia Brut Nature, and we’re excited to try it.
We’re seeing a play (“Noises Off”) on Saturday night, so we’ll have dinner out Saturday evening, a trend that will probably continue into April, as we have lots of fun weekend plans coming up. We’re starting to think about next week’s menu already; with Lent starting on Wednesday, we want to make sure we’re well-armed with lots of pescatarian and vegetarian dishes for the next several weeks!