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(photo by tvol)
I got The Zuni Cafe Cookbook by Judy Rodgers from the library to explore. I’ve heard that reading certain passages of the hefty introduction is like being in culinary school, and I’ve already learned quite a bit about seasoning, tasting and adjusting. She also recommends spending an extended amount of time with one recipe or one ingredient, so as to become well acquainted with its variations. Zuni Cafe is in San Francisco, and apparently people come from far and wide for the Roasted Chicken with Bread Salad, so I’m going to attempt to make it this week, among other things. It needs to be seasoned a ridiculous three days in advance, but I guess that’s what makes all the difference.
Lots of leftovers coming our way!
Sunday
Breakfast : Baked Oatmeal w/ Ricotta, Peaches & Honey (yum)
Lunch : Leftover Carbonara
Dinner : Oven-crisped Pork, Peppers & Greens over Quinoa w/ Turkish Almond Sauce
(photo by CraftNClutter)
This is one of my all-time favorite recipes. It comes from The Splendid Table’s How To Eat Supper by Lynne Rosetto Kasper (love her!) and Sally Swift. After a bit of prep work, it comes together super fast and easy, even though it sounds complicated. The sauce is the best part, and there’s usually some left over to put over rice or couscous.
Monday
Breakfast : More baked oatmeal
Lunch : Zuni’s Sage Grilled Cheese (grilled in sage butter, sounds so good!)
Dinner : Our favorite Noodles & Co dishes for the New Life fundraiser. I usually get the Bangkok Curry and Ellary gets the Mac & Cheese.
Tuesday
Breakfast : And more.
Lunch : Leftovers
Dinner : Farro Soup (never got around to making this last week)
**Gotta season that chicken tonight.
Wednesday
Breakfast : Coconut Smoothies
Lunch : Leftovers
Dinner : Leftovers
Thursday
Breakfast : Coconut Smoothies
Lunch : Leftovers
Dinner : Leftovers
Friday
Breakfast : Cereal
Lunch : Take a guess
Dinner : Roasted Chicken w/ Bread Salad (you’re gonna want to follow this link to Smitten Kitchen to get an idea of just how good this dish looks).
Saturday
Breakfast : Cereal
Lunch : Wah wah
Dinner : Somethin or other
**This is a preserving day, so I’ll be making and freezing chicken stock from the bones, as well as some pear butter spiced with cardamom (to become gifts!).
I’m excited for this week! I just hope I don’t make us all sick on leftovers.
