I am afraid I didn't follow my last weekend's menus at all. Saturday night we were both tired and grumpy after prolonged house cleaning and I attempted a nap at 5:30 in the evening. I wasn't much interested in fixing supper, I can tell you. The phone rang. I didn't answer it. It rang again and this time I grumpily got up and answered and our friend Janet said "Can you come to a gourmet dinner, right now"? What? Where? Well . . .I guess . . .. .so. . . So we changed out of our dirty clothes and went and what a dinner it was! I forget how many courses there were, all seafood: crab cakes, clam chowder, smoked salmon and the main entree, delicous baked fish, with carrot cake for dessert! Oh yes and somewhere in there was shrimp salad. We were hours eating that lovely meal. And then they were bringing out take-away containers, so we brought some home too.
Sunday night I made some rissoto and got the ingredients wrong and made about a half a gallon of it. Guess we'll be having it again. I laid the pieces of fish on the hot rice, vegetables alongside and fresh brown bread, cream cheese and smoked salmon open-faced sandwiches. It was just as good the second time!
Tonight I'm making hot brown sandwiches, with chicken slices on the bread, hot Mornay sauce, bacon and tomato on top. Steamed broccoli and applesauce for dessert.
Tuesday: Baked potatoes with cheese sauced broccoli, sliced tomatoes, home-made bread and butter and applesauce
Wednesday: Hamburgers, baked beans, sliced tomatoes, applesauce
Thursday: Pizza
Friday: Pork tenderloins, rissotto, mixed stirfry vegetables, brownies
Saturday, Cream of potato soup, chicken and cheese sandwiches, brownies.
I love looking at your food! I have 2 questions regarding Shepherd's pie- do you make it with crust, and do you put peas in it or other? Joy of Cooking has no crust, and uses sauted carrots, onions, and celery. I just went ahead and made a crust, operating under the knowledge that everthing tastes better with crust. And it seems like I've had it with peas instead of the other combo.
ReplyDeleteWell, I've always thought that the crust was to be mashed potatoes, either plain or infused with some egg and flour which makes it more solid and then it browns, too, and peas are a given in English recipes. I may just add a few from a bag of frozen peas destined for creamed peas and new potatoes. I have a friend who made hers with a dollop of tomato paste and some corn in the filling mixture, and now I sometimes do that too. The potato mixture is smoothed over the top as well. If I used pie crust (yum) I would call it Pot pie, for what-ever reason. I do prefer pie crust but my husband seems to have associated pie crust with sweet things and doesn't care for it with meat.
ReplyDeletewell, the crust allowed me to tell the kids it was "beef pot pie", as they would roll over and die if they knew they were eating "baaaaa" meat.
ReplyDeleteI hate to confess it but I lie the same way to my Husband!
ReplyDelete