a preview of the week ahead…
I hope this week went well for everyone. I am having a bit of a hard time adjusting to this semester’s new schedule, but otherwise things are moving along.
I have an interesting menu planned for the next few days. Since my schedule doesn’t permit me to cook every day of the week, I have to compensate for it on the weekends (which actually allows me to enjoy making the food). It’s going to be a bit of a fusion week, beginning with tomorrow’s big dinner. I am finally going to be breaking in my copy of Anthony Bourdain’s Les Halles Cookbook by making his poulet roti. This, as you know, is just a roasted chicken. He employs a French-style of cooking, which is going to be fun trying out. Admittedly, I have never tried a French recipe before (can’t wait to start cooking from my Julia Child cookbook!). I think I am going to make a potato dish to go along with the chicken (perhaps some purple potatoes). As I will have a chicken carcass on hand, I am going to try making my own dark chicken stock on Saturday. It should be great for a lazy day.
Saturday and Sunday, I will be experimenting with Persian food. Saturday, I’ll try making Khoresh Karafs (the source of the recipe can be found by clicking on the picture), which is a celery stew.
Sunday, I will attempt to make khoresht-e ghormeh sabzi (another stew), whose recipes can be found all over the internet. It’s a popular dish, and I’m excited to try it out!
Monday, I’ll be returning to the Les Halles Cookbook for a mushroom soup. I personally love mushrooms. They are so meaty and earthy. Perhaps I will make a spinach salad with some tomatoes and carrots to go along with this dish.
Finally on Tuesday, I will try making salade d’onglet. This recipe, yet another from Bourdain, requires an onglet (hanger)
cut of steak. It’s hard to find this cut in a general grocery store, so if you’re really into meat, hit up a butcher. I’m not so keen on red meat (this is the first time since living here I have bought it), so I just bought stew meat. The recipe involves marinading the meat, so it should work out well. Accompanying the beef will be a spinach salad with a red wine vinaigrette.
Whew! Hopefully this all gets accomplished! I’ll have recipes and pictures for you of my attempts within the coming week!