Friday, September 28, 2012

if you build it, they will come... hopefully

this week i built it.
last weekend was a little crazy in the frozen meals & soups department. by the time saturday afternoon rolled around, i was more than a little shell-shocked. and by the time sunday afternoon rolled around, my menu was pretty barren.

this week i cooked like a crazy person to make sure i have a nice, well-rounded menu heading in to the weekend. there are three new main courses - beef, pork & chicken - along with two new soups, three salads and the usual array of sweets.

the first new main course is a braised pork & sweet potato pie.

i know it looks a little wacky, but i always make pies like this by piping the topping on, just like frosting on a cupcake. this dish combines most of my favourite holiday flavours. the pork is seasoned to replicate my grandma's recipe for baked ham with clove, onions, mustard & pineapple. then the topping is based on my aunt's sweet potato casserole with nuts, cinnamon & brown sugar. the pork is from getaway farm & i braised it overnight so it's meltingly tender and i added some peppers and kale from elmridge to up the nutritional value.
small $11 large $22

i recently put out a call on my facebook page for requests/suggestions for what i should make. a request was made for the return of curried chicken & chickpeas; this week it's back.

there's a lot going on with this curry - chicken (shani's farm), chick peas, cauliflower (noggins), green beans, sweet potatoes, tomatoes (my mum's garden), lime, cilantro, ginger & spice. it's served over basmati rice that i cooked up with some cumin, cardamom & star anise. not gonna lie, i ate a fair bit of this while i was making it.
small $10  large $20

and the third main course this week is a new batch of beef shepherd's pies. the beef is from getaway farm and it's cooked up with lots of onions, celery, carrots, peas, corn, herbs and a healthy dose of my homemade bbq sauce to give it a little tang. it's then topped with cheddar-green onion mashed potatoes with a smidge of parsnip & celeriac.
small $10  large $20

also in the freezer:
lobster mac & cheese     small $12.50 large $25
fish cakes & baked beans    $15
chicken, leek, broccoli & bacon pies     small $10 large $20
ginger, orange beef      small $10 large $20
vegan shepherd's pie     small $9 large $18
vegan tofu tagine   small $10
grilled vegetable focaccia with feta & olives    small $7.50

this soup selection also took a pretty serious hit last weekend. i was able to replenish the hearty chicken stew & curried butternut squash (vegan) this week. chili, roasted red pepper & miso mushroom will have to wait until next week... the freezers are full!!!

i'm also starting to transition the salads in to fall.
there's a new concoction this week with wild rice, pearl barley, radicchio, savoy cabbage, cranberries, balsamic & pinenuts. it's loosely based on my favourite salad at the bicycle thief... minus the pancetta and parmesan, i kept mine vegan.
the quinoa and broccoli both remain the same as last week. the quinoa will get a shake up next weekend and the broccoli will probably be phased out until next summer.

time for sweets.

the baker's 1/2 dozen went over pretty well - i even received an e-mail with a photo attachment to show me the magic number of 7 survived a busy day of errands and made it home safe & sound!
the cupcakes will be the usual - chocolate, vanilla, red velvet, carrot, banana & lemon. 
there will also be lemon tarts, maple walnut bars, hello dolly's, cookies, snickers brownies, macaroons and blueberry or raspberry cheesecakes.

best get back in the kitchen. still a bit to build yet. hopefully you all come by my little nook at the market over the weekend.
a demain.

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