December 29th, 2013 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign


Roast Chickens with Garlic & Herb Pan Sauce  |  Potatoes  |  Peas


New England Clam & Corn Chowder  |  Spinach Salad with Warm Bacon Vinaigrette

TUESDAY {New Year’s Eve}

Madeira~Roasted Prime Ribs of Beef  with Horseradish Cream  |  Herbed Popovers  |  Skillet~Roasted Brussels Sprouts  |  Fortune Cookies & Champagne

WEDNESDAY {New Year’s Day}

Cauliflower Soup with Herb Oil  |  A Winter Salad with Maine Lobster & Garlic~Butter Dressing  *


Marcella Hazan’s Famous Tomato Sauce  |  Zebra Pasta  |  Green Salad

It is hard for me to believe that I am posting the last menu for 2013.  Most of our weekly dinner menus come together quite easily but this one did not.  I am experiencing a bit of food burn-out…not so much from the cooking but definitely the eating over the course of the last 4 weeks.  A Thanksgiving feast, Christmas cookies, a baked ham, scalloped potatoes and fondue, just to name a few, are all foods we look forward to enjoying this time of the year but, by the time New Year’s rolls around, I find myself more than ready to lighten things up in the kitchen.  Soups are at the top of my dinner list right now…hearty, one-pot wonders featuring rich broths and lots of vegetables…along with salads of winter greens tossed with warm dressings.  The cake plate and cookie jar have been washed and tucked back on to the pantry shelves.  The large fruit bowl has reclaimed its spot on the kitchen island and it is filled with clementines, apples, bananas and a few grapefruit for easy snacking.

A few notes on this week’s menu:

SUNDAY:  When my supply of homemade chicken stock is running low, simple roasted chickens find their way on to the dinner table.  This Chicken Dinner is incredibly easy and the left over meat will make wonderful sandwiches for lunch tomorrow.  The bones, along with a handful of vegetables, will simmer for a few hours to produce a lovely light chicken stock. 

Intro Collage

MONDAY:  The first of two soups on the menu this week, this New England-style chowder is a family favorite.  Onions, carrots, potatoes, dried herbs and chopped clams simmer in a bath of milk to produce a hearty winter soup.  Traditionally served with crumbled bacon on top, I am reserving the bacon to be used in a spinach salad which will be served alongside our dinner soup.

TUESDAY:  Our last BIG meal of the holiday season {and the year} will be enjoyed this evening.  This Prime Rib dinner is special and a befitting feast to cap off a great year.  These Herbed Popovers and skillet roasted brussels sprouts will complete our dinner plate.  We will enjoy these Homemade Fortune Cookies, as we watch the ball drop in Times Square and then share a toast of champagne as we watch the fireworks at San Francisco’s Embarcadero from our deck at midnight.

Prime Rib Dinner Collage

WEDNESDAY:  This Cauliflower Soup was a hit when I served it the evening we trimmed our Christmas tree.  Well, today the Christmas tree comes down and, once again, this simple soup will be our dinner.  Tonight, instead of using the lobster as a topping for the soup I am tossing it with some shaved fennel and little gem lettuces with a Butter Dressing from Heidi at 101 Cookbooks in a salad to accompany our soup.

Cauliflower & Lobster Collage

THURSDAY:  Marcella Hazan’s Famous Tomato Sauce is so simple yet incredibly rich in flavor.  A meatless sauce with bright red color, it creates a stunning dinner plate when served over Zebra Pasta.

Zebra Pasta Collage


Wishing everyone a wonderful week & all the best in the coming New Year!


K Initial 

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