Menu for the Week of October 8, 2017

This Week’s Menu: Two at the Table Menu Week of October 8, 2017

It’s another busy week for Two at the Table, with the Yankee game on Sunday, an alumni event on Wednesday, a photography lecture on Thursday, and a special dinner on Friday, but as always, we’re going to try to make a few new dishes to keep things interesting.

We’ll start the week by making Fine Cooking’s Skirt Steak with Mushrooms and Shallots and Roasted Broccoli with Lemon on Monday. We had planned to have list last week on Friday, but received some fantastic news that was cause for a celebratory dinner out: Kim had been named one of the New York Junior League’s 2018 Outstanding Volunteers! 

On Tuesday, we’ll make a dish that should leave us with enough leftovers for dinner on Thursday as well: The New York Times’ Chicken in Mustard Sauce. This simple meal, which came to The Times from famed French chef Jacques Pépin, involves making a mustard and onion sauce in the same pan in which you cook the chicken, which will certainly save clean up time. 

We’ll end the week with a batch of vegetarian chili. We’ll make Ellie Krieger’s Vegetarian Black Bean Chili with Ancho and Orange. We don’t remember if we’ve made this before–it may be one of this dishes we planned to make but just didn’t get to–but we’re excited to make it either way.

Our special dinner on Friday night will be…Oktoberfest! We’re continuing our tradition, which extends all the way back to at least 2014, the year we started our blog, of making a Oktoberfest-inspired dinner and pairing it up with several different Oktoberfest beers. As in past years, we’ll have friends over to join in the fun. We’re finalizing the menu, but Alton Brown’s Homemade Soft Pretzels will most definitely be on it. We’ll likely have a pork dish for our main course and an apple dessert, but we’re still figuring out all the details. Check in later this week for an update/report on dinner!

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1 Response to Menu for the Week of October 8, 2017

  1. Pingback: Menu for the Week of November 26, 2017 | Two at the Table

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