We are still cooking on the barbecue grill but not as often. There are alternative cooking methods with those recipes. The Carrot Tomato Sauce made on Friday will also be used on Saturday and Tuesday. Mushrooms will be used on Saturday, Monday and Tuesday. We're using Madeira in several of the recipes this week, and will be using it occasionally during the winter.
Friday: Spinach Strudel with Carrot Tomato Sauce
Salmon with Lemon and Herbs
Pasta with Sage and Parmesan
Baked Courgette (Zucchini) SticksThis weekend we're have a Val de Loire white wine, Quincy, with our starters. With the salmon we're having a local Chinon. The wine sales have started and all the local stuff is being touted!
If you would like to learn more about French wines check out this site french wine a day.
Saturday: Stuffed Mushroom Caps on Carrot Tomato Sauce
Grilled Steak with Madeira Sauce
Wild Rice
Braised Carrots and OnionsWe'll finish the Quincy with the Crab Louis, and have a Cru Bourgeois, Château Gloria with the Steak.
Sunday: Pizza Vesuvius con Jamón
Monday: Chicken Breasts Stuffed with Sage and Cheese
Wild Rice PilafTuesday: Beef Patties with Caramelized Onions
Pasta with Mushroom Sauce
Sautéed Courgette with WalnutsWednesday: Soy Sauce/Mustard Glazed Turkey
Roasted Rosemary Potatoes and SquashThursday: Stuffed Peppers, Oriental Style
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