Sunday - Tonight we went with a green salad (black currant balsamic and oil), three types of cheese and bread, and prosciutto.
Monday - Winter panzanella - making this one up with cannellini beans, kale, red onion and a vinaigrette (wishing it could be an anchovy vinaigrette, but I'm not in any position to explore that at the moment..). The reason it will be panzanella is because I have (good) bread that has gone stale.
Tuesday - pizza with roasted mushrooms, mozzarella and a soft egg on top
Wednesday - leftover apple/onion cream sauce* over roasted cabbage and a side green salad
Thursday - something from out freezer - probably another Indian dish over rice
Friday - still thinking..
So, the "*" above re: apple/onion cream sauce.. Last night we made a bacon-wrapped pork tenderloin roast. This was covered in an apple/onion cream sauce and served over a bed of fresh pasta. The recipe was from our "Country Cooking of France." These recipes tend to be delicious, but always a process and generally time consuming. This Normandy style pork roast was no exception and paired decently with an italian white wine (vermentino).
So while there we picked up three kinds of cheese (you could say the cheese counter was on par with Murrays, though the jury's still out) and the fresh pasta, as well as the best panetone I've ever had. We also sampled some italian desserts and noted the Nutella Bar. It's a feakin' Nutella Bar!
All of this carousing was made possible by a visit from my MIL, who spent the evening with my two little ones so we could go out. I have to include this cute pic of Big Girl crossing the street with her Grandma on a balmy winter afternoon (read: still below freezing, but didn't feel that way).
Before I go, I'll leave you with this picture of my new favorite dessert - salted caramel pretzel bark. How you make it is you take a shit ton of butter, melt it and stir in some brown sugar. Pour that over pretzels, bake it and then pour on a bag of chocolate chips. Let those melt and then add sea salt.
I plan to give this out as holiday gifts to those who I feel will appreciate it as I do.
|salted caramel pretzel bark|