All this week’s photos are from JeffreyW’s library
This week, at the bottom of the menus is a list of substitutions and ideas, save that for future weeks.
As we finish up June, there are more grilling recipes and a couple of quick and simple meals for those busy days when being in the kitchen needs to be kept to the minimum.
Here are June’s menus and recipes: June Week Four Menu (click for printable PDF)
Monday features Chicken Carbonara. Along with a Sautéed Mushroom Salad
Thursday, Toasted Tuna Sandwiches are paired with a tasty chilled Wild Rice Salad, that can be prepared ahead of time for an easy dinner.
And Friday’s Kid Friendly recipes include Quesadillas and a sweet summer salad.
Click here for the shopping lists: June Week Four Shopping List. Remember they are color coordinated to the menus, so easy to eliminate any ingredients when you skip a recipe. (You skipped a recipe?!? :-) )
What’s on your menu this week? Let me know in the comments if you have a question about any of the meals.
Enjoy!
ThresherK
I have a few yeast bread recipes on tap (ha!), but nothing for white sandwich bread.
So I had a go at this bread recipe, and immediate returns are that it should be part of my regular rotation.
David ?Canadian Anchor Baby? Koch
Do you have a recipe on how to bake a cake with a file in it? I think Bernie is gonna need one.
Butthurt Jordan Trombone (fka XTPD)
@David ?Canadian Anchor Baby? Koch: “Sen. Sanders would’ve totally been immune to law enforcement ratfucking, and a potential loss would have had no adverse effects on national left-liberalism at all.”
That said, goddamnit.
debit
@ThresherK: I can never make bread work. When it says put in a warm place to rise, how warm is warm? 70? 80? Because I may get the dough to rise once, but never a second time. It’s really frustrating.
Mike J
@debit: My oven has a proof setting. Maybe yours does and you never noticed?
70F should do fine.
ThresherK
@debit: I don’t know. Right now, room temp in our home, in the warm room, is fine. But I can’t imagine October-April being warm enough in my house.
If you have a digital thermometer with a lead, you could put that in the oven to see what it does, before you actually have dough..
Also, I’m using easy (lazy) recipes which don’t involve punching down the dough. I am not really far down that road yet.
ETA: I agree with MikeJ on 70F or a bit higher. Also, a thermometer, to test the water so it’s in the right range for the yeast, helps,
satby
@debit: I grew up watching my grandmother whip up bread or Parker house rolls for dinner every night, but didn’t inherit the gene to make anything that rose.
Get a breadmaker, you can always find them at resale stores (usually barely used) for a fraction of a new one. My last score was a Zorushi for $6.99 that looked like it had never been used at all. That was a $100 machine new.
satby
@satby: and hat tip to former (and dearly missed) commenter LittleBritdiffrnt for the resale shop suggestion.
Another Scott
@debit: Our robot overlords have solved that problem.
;-)
Seriously, it can take a lot of practice to get bread right. Careful measurement of liquids (by weight is best), not overheating the yeast, etc., etc. Machines take a lot of the guesswork and irreproducibility out of it (and you can always take the dough out and bake it in different pans, on a stone, or whatever if you want).
HTH a little.
Cheers,
Scott.
Another Scott
@satby: GMTA. :-) And $7 is a steal!
Cheers,
Scott.
SWMBO
@satby: What happened to LittleBritdifferent?
Chet Murthy
TaMara, I just had to pop in to thank you for these recipes. I’ve made a couple of dishes from them (that I remember: the club sammies fer sure, but I could swear there’s another!) and they were delicious! It’s great that you do this, b/c I look, and it makes me think about gathering a few ingredients and making something, instead of picking up something from the bodega on the way home. So, thank you thank you thank you!
schrodingers_cat
@SWMBO: She went back to Britain.
What Have the Romans Ever Done for Us?
Hosted a dinner party tonight and spatchcocked and grilled a whole 14 lb turkey (brined for 24 hrs) with a dry rub and soaked apple wood chips for some smoke. Boy was that a hit. Carved it and served it with BBQ sauce on potato buns like pulled chicken sandwiches. It was really tasty and not really that difficult.
JR in WV
I mentioned a method for Tiramisu not long ago, and people asked about it. It was not complicated, but one trick is the biscuits. Ours were very small and crisp, and we rolled them in coffee before assembling things. If you use soft ladyfingers you put those in the pan (13 or 14 inches by 9 or 10 inches) and drizzle coffee over them, not enough to make them soggy.
So first get either crisp plain biscuits or ladyfingers, and make a strong pot of coffee. Lay a layer of biscuits wet with coffee, or ladyfingers you drizzle coffee over.
Separate 6 fresh clean eggs, and add a pinch of salt to the whites, put them in the fridge while you work the rest.
Beat 12 tablespoons of superfine sugar into the yolks with electric beaters, until the yolks are frothy and light, then add a pound of marscapone cheese and stir that in gently.
Beat the egg whites until they form stiff peaks, and fold them into the yolk mixture.
Now spread half your cheese mixture over the biscuits/ladyfingers. Add a second layer of biscuits or ladyfingers and coffee, and cover that with the other half of the egg mixture.
Decorate the top of the dessert with grated strong bitter chocolate, or dust with cocoa. Let rest in the fridge for an hour or more.
Note that raw eggs can be dangerous to your health, only use eggs you trust and if you are familiar with using your eggs this way.
NotMax
A long time favorite utilizing tuna. Can be served hot or cold (IMHO chilled is the better eatin’).