January 6, 2013

Weekly Menu Sign1



Asian-Brined Pork Loin  |  Glazed Carrots with Cardamom & Ginger  |  Steamed Rice

Recipe TrimDownton Abbey Cocktails:

The Lady Mary  |  The Lady Edith  |  The Lady Sybil  |  The Bittersweet Mr. Bates  |  

The Dowager Countess


Potstickers  |  Hoisin-Glazed Ribs  |  Pork Fried Rice


French Onion Grilled Cheese Sandwiches  |  Spinach & Green Apple Salad


Roast Side of Salmon with Mustard, Tarragon & Chive Sauce  |  Oven-Roasted New Potatoes  |  Green Beans


Lobster Roll-Style Salmon Sandwiches  |  Oven-Baked Potato Chips


Grilled Burgers with Special Sauce  |  Oven-Baked Onion Rings  |  Neapolitan Milks

Menu Trim

I have been asked, more than a few times, about putting together the weekly dinner menus for my family…more precisely, Where do I begin?

Several years ago, my menus came together after reading quite a few culinary magazines and cookbooks, flagging the pages of favorite recipes & more often than not, tearing out recipes from magazines.  The result…my recipe “bible”.  Check it out…

Recipe Bible [2]

I still have that binder and it sits on a shelf as part of my cookbook collection.  There it is, top shelf on the left...

Cookbook Collection

Fortunately, the Internet emerged and saved me from toting that monstrosity around my kitchen on a daily basis.

My favorite culinary subscriptions {and a wide variety of other dinner inspiration} now arrive electronically…

Saveur iPad

Together with such websites as Epicurious.com and FoodNetwork.com, not to mention the multitude of food bloggers {check out some of my favorites at the bottom of the page} and my beloved cookbooks there is no shortage of dinner inspiration.

But, the question remains…where do I begin?

Well, usually, with a cup of tea.  Everyday I sit down at my computer {the time varies depending on my schedule} and conduct “dinner research”…visiting favorite sites and always discovering new ones, taking notes along the way in my dinner journal.  It has become a daily ritual…

Menu Notebook

Menu Notebook K

Menu in Notebook

Weather Notes

Each day, I write down a few recipes that catch my eye {depending on the season, weekly farmers’ market finds, tastes/cravings of the moment, even the weather} and, by Friday I usually have quite a collection.  I then shorten the list based on our schedule for the upcoming week and careful consideration is always given to the use of leftovers.  I simply cannot accept being wasteful, with anything, but especially food.  For example, this week, Michael plans on working from home on Wednesday so we can enjoy an earlier dinner than usual {roasted side of salmon…a family dinner favorite} but Thursday I know I need to be out with Max for basketball practices.  Using the left-over roast salmon will make the Lobster Roll-Style Salmon Sandwiches quick & easy!  Planned left-overs also take the guesswork and monotony out of school lunches.  The children rarely take deli sandwiches to school…they will be taking potstickers for lunch this Tuesday.  You get the idea…

Where do my menus begin?  As you can see, it is a process…nothing fancy or flashy…but rather a daily ritual stemming from love and a desire to nourish & nurture my family ~ much like dinner itself.

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