Menu for the Week of July 3, 2016

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This Week’s Menu: Two at the Table Menu Week of July 3, 2016

Having just got back from an amazing week-long vacation in Nice, France, where we enjoyed one wonderful meal after another, we are very inspired to try some new recipes this week. Since we also know that work will be crazy as we catch up from a week where we both completely unplugged, we’re setting our sight on new but relatively simple recipes.

We’ll make the first of these Tuesday night: Real Simple’s Lemon-Dijon Salmon with Potatoes and Green Beans. We had lots of fantastic seafood in Nice, so we thought it would be fitting that the first dinner we made after coming home was seafood. This is a very simple recipe, but one that promises to deliver a lot of flavor.

We’ll continue the seafood theme Wednesday night, when we make The Yellow Table’s Parchment-Roasted Redfish. We’ve made parchment roasted fish before, but this will be our first time trying the Yellow Table recipe. We’ll be using red snapper and finishing the dish with a drizzle of olive oil and a sprinkle of sea salt, both of which we bought in Nice.

On Thursday night, we’ll make a dish that we planned to make a few weeks ago but didn’t get around to: Delish’s Zucchini and Brie Frittata. This should be another very easy dish to make with the added benefit of producing leftovers that will let us up our breakfast game in a big way from granola with fruit!

We had an absolutely delicious lunch on the last day of our vacation, which included a super-thin and incredibly delicious pissaladiere, a pizza topped with caramelized onions, olives, and anchovies. While we have made pissaldiere before, it is quite a bit of work, as it takes about an hour to get the onions cooked to the right flavor and consistency. Since we’re really in the mood for pizza, we’ll make something simpler: Delish’s Mushroom-Fontina Pizza. The recipe is made with a fried egg on top, but we’ll skip that step, just because we’re not in the mood. We’ll also repeat what we did the last time we made pizza: we’ll take the dough out of the fridge and let it sit at room temperature for the entire day. We found that when we did this, the dough was very easy to work with, which made it possible to roll it out into a very, very thin crust. Sometime soon, but not this time, we’ll run the pizza dough through our pasta maker to see just how thin we can get it!

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