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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

6 Day Menu Plan: Week 3  Fall II

This week on the Menu we have:

saltimbocco Veal Saltimbocca all Romana with Gnocchi

risottoButternut Squash Risotto

mustard chicken  Baked Chicken Breasts with Mustard Crust

Weekly Shopping List 

        Risotto season is back!  I love it in all versions - and it's a great way to use up leftovers. 
The disclaimers: it's NOT difficult to make; it does NOT need to be stirred constantly; it should NOT be loaded with extra butter and fat; and it should NOT be stiff. 
It should be almost soup-like when you take it off heat and pour it into the serving platter.  It will continue to thicken and just, barely, hold it's shape on a plate.  That's what makes it creamy and luscious!  The risottos I've eaten in Italy have all been served in flat soup bowls and eaten with a spoon.
   Bon Appétit!

Day 1:  Seared Scallops with Prosciutto on Tarragon Cream
Potato Gratin
a la Two Fat Ladies
Braised Carrots and Onion

Day 2:  Veal Saltimbocca alla Romana
Fried Gnocchi
Butternut Squash with Browned Butter

Day 3:  Butternut Squash, Ham  and Sage Risotto
Baked Apples

Day 4:  Baked Chicken with Mustard Crust
Potato Gratin, leftover
Easy Courgette (Zucchini) Gratin

Day 5:  Oriental Beef Over Brown Rice

Day 6:  Chicken Breasts with Onion, Bay and Thyme
O'Brian Potatoes
Butternut Squash, Roasted, White Balsamic Glaze

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