Week 11: Slightly Challenging
I decided to step up the skill level a bit for this week’s menu. The difficulty can come in any number of ways, from extended prep/cooking times, building flavors, or multiple intricate processes, as in the ravioli. All of them are manageable within a normal schedule, either starting the night or morning before, or with a little bit of planning. However they are accomplished, the reward for a perfectly seasoned and executed dish, as in Burgundy Beef (straight out of Julia Child’s iconic cookbook) is enough to motivate anyone to take on the endeavor.
Brisket & Biscuits
Hamburgers & Buttermilk Waffles
Chicken Tikka Masala
Ravioli & Scallops
Mushroom Fried Rice
Burgundy Beef
- 4 boneless and skinless chicken thighs
- 1 lb wild scallops
- 1 3.5 lb brisket
- 6 oz bacon, solid chunks
- 3 lbs stewing beef
- 1 lb ground beef
- Black pepper
- 1 cup maple sugar
- Baking soda
- Garlic powder
- 4 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- All-purpose flour
- 1 recipe sourdough pasta (or store bought ravioli)
- 1 tbsp breadcrumbs
- 3 cups Buttermilk
- 1 lb butter
- 1 pint of heavy cream
- 1 cup ricotta cheese
- 1 cup cheddar cheese
- Parmesan Cheese
- 1 cup plain yogurt
- 1 dozen eggs
- Sauerkraut
- 1 ripe tomato
- 1 bunch asparagus
- 1 lemon
- 1 ripe avocado
- 1 shallot
- 2 bulbs garlic
- 1 bunch cilantro
- 1 head bok choy
- 3 tbsp fresh ginger
- 1 red onion
- 6 scallions
- 1 bunch green onions
- 4 yellow onions
- 2 pints cremini mushrooms
- 3 pints shiitake mushrooms
- 1 pint white mushrooms
- 18 -24 white pearl onions
- 6 large Yukon Gold potatoes
- 1 bottle red wine (a full bodied wine like Bordeaux, Burgundy or Chianti)
- 4 cups beef stock
- 1 bunch thyme
- 4 bay leaves
- 1 tbsp tomato paste
- 1 tsp sesame oil
- ¼ cup soy sauce
- 14 oz tomato puree
- 1 package frozen peas
- Olive oil
- Threefold Blend Spicy
- Pepper Salt
- Kale Powder
- Leek Powder
- Turmeric Powder
- 18th Century Stone Cut Oats
- Savannah Red Rice
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