On the Menu This Week

What I'm craving, after a week of multi-course meals, is some simple fare. To be sure, we're still plowing thru leftovers. The beets and goat cheese that I bought but didn't use on Thanksgiving will go into the Warm Goat Cheese and Roasted Beets on Mixed Greens, and I'll serve that with leftover Turkey Soup. I made the day after Thanksgiving, having allowed the broth to simmer all night. I sweated a leek, some celery and carrot and then added about two quarts of delicious broth. I added a bit of turkey too, but tend to like to throw that in during the last minutes of reheating since it retains it's flavor and texture better that way.

My biggest hankering, tho, is for fish. Salmon Sandwich with Dill Aioli, and a side order of steamed Artichokes will be on our plates tomorrow, with any luck at the market. We've been eating fish twice a week pretty regularly for about a year now. And we didn't have it ONCE last week. Since I finally made it to the one store in my hood that sells my favorite malt vinegar (Heinz; harder to come by than you'd think) we'll also have Fish and Chips this week.

Also featured this week are Cantonese Pork Tenderloin and Baby Broccoli; Lamb Kabobs and Quinoa; Salad with Lemony Pesto Dressing and Grilled Chicken; and another lemony Chicken Fricasse. To make the last one, I just pound chicken breasts, dredge in salted flour and cook about two minutes per side in a skillet with a smidge of olive oil. Once browned, add a half cup or so of white wine and a bit of chopped parsley, and maybe another splash of olive oil. Season to taste and serve with something green.