OK, this winter thing is getting a bit old. This was eat-down-the-freezer week, 'cuz once fresh food is available again, it won't be a high priority.
Saturday: We team-cooked with Joe and Erin on a quest for a tasty, fancy pescetarian mean. We ended up with Jose Andres' Tuna Stew with an olive oil and egg yolk foam.
This past week was undeniably a fall week, and the best food options at the market reflected that.
Mon - Butternut Squash and ginger soup with a sage foam, alongside kale wilted with pancetta, dried cranberries and pecorino cheese
Tues - homemade butternut ravioli with a brown butter sauce and broccoli
Wed - More soup!
Thus - baked sweet potatoes and salad
This past week was a greek and mediterranean foods week. We had our favorite Brick Chicken, a new lamb dish based on this roasted, stuffed lamb concept, but using the leftover grape/port reduction from this recipe, which has been taking up valuable freezer space. Regardless, the lamb didn't turn out all that exciting.
We have a few core Indian dishes we've learned how to make pretty well; but they're not quite enough to fill a week. Each time we settle on an Indian food week, we try a new dish, with ... well, mixed results.
The new recipe this week was Mughal style lamb (stew) on saffron rice. We substituted fresh saffron pasta from Eastern Market for the rice. It was OK, but not really a "keeper" .
Our Arganica order for this week brought us some pizza dough and fresh roasted garlic linguini and some organic cremini mushrooms.
Our menu for the week revolved around using those ingredients - naturally a pizza (Jon usually prefers to make his own dough, but that's time consuming and very messy), a shrimp scampi with the linguini, sauteed mushrooms, and creative leftover-ing.
Crabmeat Remick with artichoke -- we used a combination of canned and fake crabmeat. It might've been better with fresh lump crabmeat, but not actually worth it.
