Monday, March 27, 2006

a weekend rundown

Saturday evening:
Cape Cod Beachside Barbecue chips
Bread with olive oil
Pasta with feta, onion, asparagus, orange pepper, and carrots

That night I made banana bread with fellow foodie James. It was a little overcooked, but good; we had a slice each that night.

Italian Chianti
Armagnac from my birthyear, 1980

Sunday morning:
6 sausage links and one egg; banana bread
2 cups coffee (French Roast)

Half a hot sausage sandwich from Primanti Brothers', a notorious Pittsburgh sandwich shop that serves sandwiches containing french fries and coleslaw. Also a side order of fries.

One whole roast chicken. To cook this you place a clove of garlic and half a lemon inside the chicken, and rub the skin with butter and some salt. 15 minutes in the oven at 400 degrees for every pound, plus 10 minutes added at the end. In the roasting pan was a single sliced onion and a tbs of olive oil. We then reduced the drippings in the roasting pan to make a rudimentary gravy.

The side dish we served with the chicken was an amazing pea recipe from Saveur magazine. It's Italian, from a Florentine trattoria. It merits copying out here:
3 cups of frozen peas
1 cup of water
1/2 cup of olive oil
1/4 cup finely diced prosciutto (it doesnt have to be THAT finely diced)
1 tsp sugar (this part of the recipe is more important than you think)
1 whole clove garlic
a few sprigs of parsley

Throw all in a pot, bring to a boil, then simmer, stirring occasionally until peas are soft. Take out the sprigs of parsley and the garlic clove, serve with lots of crusty bread to mop up the juicy salty lovely liquid in which the peas sit. Off the hook!!!

So also lots of bread, this time some Whole Foods ciabatta.

Half a bottle of Guenoc Cabernet sauvignon, and one bottle Hawk's Crest cabernet sauvignon.

A slice of banana bread toasted with butter

I honestly can't stress how simple and delicious this dinner was. Worth trying. Then I made a stock out of the chicken carcass! I boiled it with some celery, parsley, one onion chopped in half, marjoram, 2 bay leaves, a couple carrots, a little bit of sugar and some salt and pepper. It's now frozen. I think I'll use some to make risotto soon.

Monday Morning:
leftover ciabatta, toasted with butter
yogurt with bananas and blackberries, drizzled with honey
2 cups of this rather acidic Kenya AA coffee. I may have made it too strong, though.

one PB&J, wheat bread, chunky PB, raspberry jam
one large navel orange

Georges Duboeuf Syrah
Cape Cod Beachside Barbecue chips

We're in the midst of making hummus. The chick peas are cooking right now.

I think tonight, leftover chicken (a leg), leftover beans and rice from Friday, and leftover pasta from Saturday.


Blogger Jack said...

I tried to get cherries to eat this weekend, but season and some awful conspiracy kept them from me.

3:03 PM  
Blogger Jack said...

I like that I live in a world where the concepts of "snacktime" and "Georges DeBoeuf syrah" are interchangeable.

11:25 AM  
Blogger MMW said...

Sounds like the work of Maximillian Van Dark!

1:32 PM  

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