Frank complained that there weren’t enough oysters last night, so today I went back and bought a dozen – totally cracked the guys up in the shop. Did I mention that I made sauce mignonette for the oysters? The weather has been so nice that we broke out the grill for a couple of (small) ribeyes, roasted asparagus and mushrooms on the side. YUM!
Tomorrow night I’m leading a workshop for the FAWCO Target Program in Rotterdam so I won’t be cooking. Then Thursday, I head off to Houston to search for a Grandchild.
I went to the Fish market and bought 8 fines de Claire oysters, which they shucked for me, put them back in the shell and packaged them in ice. We ate them as a first course and then had ratatouille for the main. Champagne naturally with the Oysters.
Had quite a bit of excitement driving to church today. Although blockages are scheduled to start until 4pm for the Nuclear Summit, there is action everywhere. Passed several police escorts of cars, vans, even busses. Have no idea who was inside, but must be VIP’s because the police presence is unbelieveable. They say there will be 4 times more police during this summit than there was during investiture of new king last year.
In the meantime, I only used half of the butternut squash yesterday, so I went ahead and cubed and roasted the other half last night and Butternut Squash and Black Bean Burritos (from OhSheGlows blog) today for lunch. Frank want to go out for sushi tonight.
Butternut Squash, Coconut and Lentil Stew. I also cooked some turnip greens on the side,which we both ended up adding to the stew. Frank LOVED it.
Just a quick explanation of my absence – I managed to get an invite from Frank to join him in Milan March 5-8, which made for some great eating in Italy. Then I had just a couple of days at home before I was off to the FAWCO conference in Brussels March 12-16. It’s Restaurant Week here in South Holland, so we had a great dinner at “UPSTAIRS” in Voorschoten this past Sunday evening and then Monday I was off to the AWC Clubhouse to bid farewell to our good friend Dena DeClute Melancon.
I made a Roasted Cauliflower Black Quinoa which was a combination of these two recipes:
I basically used the roasted spice mix from the second recipe, along with the feta cheese and the jalepeno lime dressing from the first recipe. Frank loved it and said he could eat vegetarian like that every night!
Tonight we had Salmon with Frank’s favorite Potlach seasoning from Williams Sonoma, along with almondine rice, roasted asparagus and green salad.
Tonight it looks like Honey Salmon in Foil with rice (leftover) and Roasted Bok Choy.
Today I am cooking Chipotle Chili with Sweet Potatoes and Brussel Sprouts taken from:
I think I will serve with Cornbread made in an iron skillet (from the red and white checked Betty Crocker cookbook) and maybe a green salad with ranch dressing.