2008

 

Highlights

 

Week of Oct. 6

* Spaghetti with pepperoni tomato sauce

* Applesauce (from Kinokawa Farms Gravensteins - turned pink from the skins)

* Chicken Risotto

* Roasted root vegetables (hard to go wrong with this one)

* Fermented cider (started)

* Honey Plum Wine (started)

* Breaded Eggplant

* Spätzele

 

Week of Sept. 28

 

* Potato & pepperoni gratin (farmers market potatoes, New Seasons chicken pepperoni)

* Roast chicken (Deck Farms ftw)

* Carrot beet salad (note: added a shallot which made this more bitter than I'd like, but it mellowed out the second day)

* Sourdough biscuits (Cut 1/2 stick butter into 1.5 cups flour + 1tsp salt. Add 1 cup starter and a splash of cream. Mix. Bake @ 450.)

* Sourdough rolls (cooked in an oiled muffin tin)

 

Week of Sept. 21

 

* Savory beet & shallot tart [note: this is much better when the vegetables are braised in chicken broth and oil before assembly]

* Grapes from Ayers Farm, Gaston OR (the green ones are amazing)

* Sesame wheat crackers: 1 cup sourdough starter, 2 cups whole wheat flour (Bob's Red Mill), 1 tsp salt, 1tbsp sesame seeds, 1/4 cup oil. Split into 3rds to roll and cut. Bake @ 300, 15 minutes on each side.

* Blueberry pancakes (berries via that one PSU Market vendor with the gallon freezer bags)

* Honey wine (started)

* Olives (started curing Fri.)

* Elk steak

 

Week of Sept. 14

 

* Baked chicken (Pacific Village).

* Canned 20 lbs. of tomatoes (14 pints plus two freezer containers). Tomatoes from Dickey Farms, Bingen WA.

 

2007

 

11/1

Cranberry hazelnut bread

 

10/31

Leek and potato soup with cheese tortellini

Roasted squash

 

10/30

Roast herbed chicken breast

Stuffing

Gratin of cauliflower

 

10/28

Roasted pumpkin seeds

 

10/27

Penne with tomatoes, basil, almonds, and garlic

Rosemary focaccia

Steamed swiss chard with gruyere

 

10/26

 

10/25

 

10/24

 

10/23

Chicken in gravy

Mashed potatoes

Cauliflower with colby-jack cheese

Gingerbread muffins

 

10/22

French onion soup (serves 2: 1 XL onion or 2 smaller, sauté in 4 tsp. butter, add 1 cup white wine, cook down, add 2 cups chicken stock, simmer, serve)

Steamed swiss chard

Gingersnaps

 

10/21

Italian bread

Poached chicken

Zucchini and chanterelles sautéed with garlic

 

10/20

Roasted red potatoes with rosemary and balsamic vinegar

 

10/19

Lucas cooked:

Spaghetti with Marcella's basic tomato sauce and mild Italian turkey sausage

Acorn squash with caramelized brown sugar

Garlic bread

 

10/18

Chicken and dumplings

Reheated leftover vegetables

 

10/17

Baked salmon

Gratin of potatoes and chanterelle mushrooms

 

10/16

Roasted applesauce (recipe from Martha Stewart Living)

Delicata squash braised in white wine and chicken broth

Chicken and risotto croquettes (using leftovers from 10/14)

 

10/15

Baked penne with ricotta & tomato sauce

Roasted beets

Rolls

 

10/14

Roasted chicken

Spinach in butter-wine sauce

Mushroom risotto

 

10/13

10/12

 

10/11

Whole wheat pizza with garlic and mozzarella

 

10/10

Green basil pesto gnocchi

Jo-jos (recipe from http://chocolateandzucchini.com/archives/2007/10/jo_jo_potatoes.php)

 

10/9

Lamb and rice stew (with veggie bouillon, spinach, potato chunks, red wine vinegar, celery seed, sage, thyme, and dill)

Mashed carrots

 

10/8

Whole wheat rye molasses bread

Tuna casserole (penne, peas, tuna, mozzarella, panko breadcrumbs, Parmesan, and sort of a velouté sauce made with veggie bouillon, garlic paste, and a dash of white wine)

Corn on the cob

 

10/7

Leg of lamb, roasted abruttzi style (recipe from Marcella Cucina, lamb from the excellent Su-Dan Farms)

Beet, carrot, and potato tart (modified from a recipe in Sunset)

Rating: A+

 

10/6

Pumpkin tortellini (failed, I had the proportions in the pasta dough wrong)

Gratin of chicken sausage, bell pepper, and sweet corn

 

10/5

Spaetzle with chicken mushroom spinach sauce

Garlic mashed potatoes

 

10/4

Apple chicken sausages and chipotle-ranch french fries (from Trader Joe's)

Crostini (from leftover french bread)

 

10/3

Chicken broth

Rosemary chicken risotto

Roasted bell peppers

Bagels

 

10/2

Roast chicken breast

Mixed vegetables (from a freezer-aisle package, simmered in a little water with butter)

French bread