This Week's Menu
- Sep 9, 2018
- 1 min read
I noticed, while rereading this week's menu, that I seem to have been more than usually drawn to the theoretically workable. Bread made without yeast that rises due to its salt content, the idea for a Caprese with tofu replacing the mozzarella, a new vegetable called the broccolette, prosciutto with autumn grapes rather than figs or melon...
Check in regularly this week and see how all these possibilities pan out.
Sunday [“Raid” Meal]
Kitchen Sink Soup
Salt Rising Bread
Monday [Wildcard]
Tofu "Caprese"
Roast Ginger Chicken
Miso-Chicken Jus Broccolette
Bulgar Wheat Pilaf
Tuesday [Pasta]
Prosciutto with Moondrop Grapes
Homemade Saffron Pasta
Slow Roasted Tomato Sauce with Orange and Coriander Seed
Wednesday [L.'s choice]
Out
Thursday [Fish]
Green Salad
Baked Swordfish Steaks with Horseradish Cream
Braised Radishes
Brown and Wild Rice
Friday [Vegetarian]
Mixed Salad
Sweet Corn Polenta with Eggplant Sauce
Saturday ["Picnic" Dinner]
Delicata Squash Velouté
Tonkatsu Grinders with Capsicum-Peach Sauce, Mint and Crunchy Vegetables
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