Thyme for Cooking
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This week on the Menu we have:
A word about fortified wines: I use both Madeira and 'semisecco' Marsala (medium) during the year. Ideally I have both and a bottle of each will last me all year - for cooking. If I can only get one, I will use it in all recipes. You could substitute medium or cream sherry or other fortified wines.
The flavor of the dish will be slightly different depending on what you use.
Marsala is Italian, from Sicily; Madeira comes from the Portuguese island of Madeira; and Sherry comes from Spain. There are cheap (fine for cooking) and expensive versions of all of three.
And you can always have a small glass after dinner as a 'digestif'.
Bon Appétit!
Friday: Sautéed Endive with Avocado
Shrimp in Garlic Butter over Pasta
Sautéed CarrotsSaturday: Tomato and White Bean Soup
Veal Cutlets with Marsala and Parsley
Potatoes Braised with White Wine and Olives
Cauliflower with Parmesan SauceSunday: Turkey, Pepper and White Bean Risotto
Fresh FruitMonday: Chicken Breasts with Tarragon Mustard Sauce
O'Brian Potatoes
Cauliflower DijonTuesday: Pork Amandine
Wednesday: Chicken Stroganoff
Roast Acorn SquashThursday: Spicy Beef Enchiladas
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