1) Shabbat with Adina:
Balsamic marinated steak
Penne with corn and zuchinni
Spinach salad with goat cheese, dried cranberries and sugared pecans, balsamic vaigrette dressing
2) Sunday night with little cousins:
Chili Garlic Shrimp (sauce too salty)
Stir fried wild rice
Chedder cauliflower soup
Indian spiced cauliflower and tomatoes (SAV)
3) Later in the week:
Manhattan clam chowder
Vitello Tonnato
Reprise: Rustic french bread from Joy of cooking
Morning: Banana pancakes from Williams Sonoma
Lunch: Mushroom pizza with Pillsbury
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No, I really DO hate Emeril. But this recipe looked good and worked well.
SO glad I made it. It really makes the meal, with all the spiciness going on. It will also make it easier to keep eating the leftovers in the next few days.
Tandoori was yum. Not red though....why?
I added heavy cream to the saag paneer. Just feels wrong without it.
I used frozen peaches for the cobbler...turned out a bit watery.
The bread turned out great this time.
Full disclosure: at this moment I have not made the cauliflower yet....too tired from whole day cooking!
And yes, it is rather paradoxical that I would bake french bread and use Pillsbury pizza crust on the same day.
Chicken soup from Shaevitz plus vermicelli, napa, fresh shiitake, and tofu.
Grilled Cornish hens (The Elephant Walk Cookbook)
Royal catfish (EW)
Garlic stir fried broccoli
Oeufs a la neige (WS)
Almost Grandmother's Challah (EPI)
Meringue instruction from WS led to overbaking.
Check out this video on YouTube:
http://www.youtube.com/watch?v=Rvp-5EJb-Uw&feature=youtube_gdata_player
