Sunday, October 31, 2010

Cooking: Menu Week Ending November 7

Halloween is over... sad but next up is Thanksgiving... Yeah!!! And two of the guest bedrooms are complete, I will post pictures over the next couple of weeks. This week is striping wallpaper in my son's room... striping wallpaper is a messy but satisfying job.

I have been planting bulbs and perrenials this weekend and have a couple of garden orders in to finish all the fall planting. So as usual, a busy week ahead. But in preparation for Thanksgiving, I am making two dishes this week that will be doubled and served on Thanksgiving...Garlic Mashed Potatoes and Broccoli Cheese Casserole. Both of them freeze beautifully and by preparing them now, it will help get me organized for the big meal.


 Potato Leek Soup


  • 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
  • 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
  • 1/4 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 6 to 7 cups chicken stock
  • 3/4 cup heavy cream
  • 8 ounces sour cream
  • 1/4 cup freshly grated Parmesan, plus extra for garnish


Preheat the oven to 400 degrees F.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Remove the pan from the oven. In a large pot, add the vegetables, stir in the wine and chicken stock. With an immersion blender, blend the soup until fine.  Add the cream, sour cream, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings. When ready to serve, reheat the soup in whisk 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan. 

Marinated Pork Chops
Garlic Mashed Potatoes
Sauted Snow Peas




Tuna Melt
Homemade Potato Chips


Chicken Fettucini Verde 
Cesar Salad
Garlic Rosemary Foccacio


Sante Fe Chicken Wrap
4 cups torn romaine lettuce
2 grilled chicken breasts, cut in strips
1 large tomato, chopped
1 can  (11 oz.) corn, drained
1/2 cup cheddar cheese
1/4 cup Ranch Dressing
1/4 cup Salsa
2 flour tortillas ( 6 inch)
8   flour tortillas (9 inch)


Cut the 2 flour torillas into strips, spray with vegetable spray and bake at 350 degrees for 10 minutes. Comine the first four ingredients into a bowl and sprinkle with cheese. Mix the dressing and salsa. Add to the the lettuce mixture and coat to toss. Spoon onto tortillas, top with tortilla strips and roll up.


Broccoli Cheese Casserole
Iceberg Lettuce wedge with Blue Cheese Dressing

1 comment:

  1. Everything looks yummy Cynthia...Happy Halloween...


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