Wednesday's Dinner, 3/11/15??

[cjs]

What's on the menu for everyone today??

Travel day - so I think I'll just do a simple pasta dish of some kind.

[Trixxee]

Pastrami paninis but I can't decide if I should do the sour cream caper sauce from the new issue or use the Irish cheddar cheese w/scallions and roasted onions I picked up at TJ's yesterday. If the cheese sounds good to anyone, pick it up soon as they said they only carry it in March.

[losblanos1]

Today it's saltimbocca chicken or tarragon cream chicken with some 'gus.

[karyn]

Freezer diving here.... We're having Mediterranean Beef Stew over noodles.

[Mare749]

I combined two recipes to braise a pork shoulder roast, using the method and the braising liquid for lamb shanks in Ruhlman's book, "How to Braise". I cooked it earlier so that I could let the liquid cool and remove all the fat before thickening it for gravy. Pretty darn tasty, if I do say so myself.

Leftovers will be used for Pork and Pappardelle and Moo Shu Pork, which Ron loves.

[cjs]

darn! Can't order it yet!!!!

[Mare749]

I can post the recipe if you want it. It turned out really well, so I imagine with lamb shanks it would be even better!

[cjs]

When you get a minute, that would be great, Maryann. Hopefully it's something I can do in the trailer.

[Gourmet_Mom]

I like the sound of that cookbook, Maryann! I'll be checking that one out. I have fallen in love with braising! It fits well with my new lifestyle....prep and put it on early and let it go!

[cjs]

Welcome to retirement!!