A proper Autumn seems to have bypassed us so far so I have gone straight into cold weather mode: chili, gratin, a heary tourte, crispy potatoes in duck fat...Flush with the success of my Spanakopita pie of a few weeks ago, I am going to attempt a Harvest version, full of pumpkin, leeks and fall flavors NOT related to pumpkin spice. Last but not least, since I have rye flour languishing in the freezer and want to use it, let us see if a pizza riff on pastrami and rye works at all. What this means is that it needs to meet L.'s approval...
Sunday is usually my "raid" meal day where dinner consists of whatever I can conjure up from fridge, freezer, pantry, Internet research and my imagination. This week I am going off message. My fishmonger had gorgeous mussels available this week, farm raised Casco Bay mussels which are sweet and sustainably sourced, and I did not want to wait to eat them. Especially because mussels call for crispy potatoes and I have duck fat in the fridge from last week's duck in which to roast them. Yum. Yum. Yum.
Sunday [“Raid” Meal]
Burrata, Asian Pear and Prosciutto
Moules à la Normande
Duck Fat Roasted Crispy Potatoes
Monday [Wildcard]
Green Salad
Beef Short Rib Chili
Buttermilk Biscuits
Tuesday [Pasta and a dinner party]
Edited after posting
Millet Grit Crackers with Camembert and Fennel
Local Hard Cider
Red Wine Poached Figs with a Salad of Bitter Greens and a Walnut Oil Dressing
Carrot “Gnocchi” with Roasted Brussels Sprouts, Shallots, Citrus Brown Butter
Baked Apples with Bourbon Cream
Wednesday [Often L.'s choice]
Lamb Rib Chops with Mint Sauce
Fennel and Leek Gratin with Thyme-Rye Bread Streusel
Mushy Peas
Thursday [Fish]
Mixed Salad
Garam Masala Shrimp
Arabian Spiced Rice Pilaf
Friday [Vegetarian]
Spinach Salad
Savory Harvest Phyllo Tourte
Saturday ["Picnic" Dinner]
Pastrami on Rye Pizza