Weekly Menu Dec. 24th- Dec. 30th

Saturday-
Dinner out; Chinese Food.  It's a tradition in both our families for Christmas Eve.  Go to the family Christmas Services at Orchard Lake and then Hong Hua in Farmington Hills for the some of the best Cantonese food in the area, yum!


Sunday-Christmas Dinner
Poached Jumbo Shrimp with Spicy Horseradish Sauce
Smoked Salmon served on Rye Toast with a Dill Cream
Standing Rib Roast of Beef with a Shallot-Cabernet Reduction
Roasted Red Bliss Potatoes with Sea Salt and Thyme
Baby Arugula Salad with Toasted Walnuts, Cranberries, and Gorgonzola Vinaigrette
Homemade Tiramisu with Dark Chocolate Drizzle

Monday-
"Remembering Puerto Rico Night"
Seafood Mofongo
Stir-Fried Mixed Vegetables

Tuesday-
Vegetables, Rice, and Beans Casserole
Chopped Salad with Lemon Vinaigrette

Wednesday-
Red Lentil and Vegetable Stew
Warm Naan with Coriander Butter

Thursday-
Grilled Salmon with Mint Pesto
Quinoa Pilaf
Sauteed Spinach

Friday-
Dinner out with Friends

Restaurant Ideas in and around Detroit

Recently I was asked by a friend who lives in California to recommend a couple of places here in town.  He is giving his brother, who lives  in Michigan, a Christmas gift  and wanted to know where to send him and his wife.  I sent him the following list and though I'd share it.

Ok, now there's a ton of dynamite places round town.  Here is a list of our favorites with links.  Check them out, if you have questions or need anything just let me know.  I tried to give you a good mix of cuisines and price ranges, but let me know.

The Root Restaurant- our new favorite.  Everything is locally sourced.  Very creative menu, not too pricy, staff is excellent. 

 

http://www.therootrestaurant.com/restaurant.php

Bacco Ristaurante- Probably the best Italian food in the area, northern Italian cuisine.  Exceptional in all areas, entrees range $20-$45. 

 

http://baccoristorante.com/index.php

Andiamo's (West Bloomfield)- Another superb Italian restaurant, they have multiple locations around town.  Not too crazy pricing, but excellent. 

 

http://www.andiamoitalia.com/

Jeremy- The chef's a CIA grad and used to work at Tribute (was one of the best restaurant's in the US).  Very inventive.  Great place, great food. 

 

http://www.jeremyrestaurantandbar.com/

Toast- In Birmingham (very upscale- great for window shopping before or after dinner).  Very reasonable, great food and service. 

 

http://www.toastbirmingham.com/

Hung Hua- If Chinese is what they like, this is a gem.  Always packed, very good service and great food. 

 

http://honghuafinedining.com/

El Barzon- This one is downtown, but awesome.  The chef's of Mexican descent, but worked for 10 years at a very upscale Italian restaurant prior to opening his own joint.  So, it's a Mexican-Italian menu (two menus) everything is great.  Very reasonably priced.

http://elbarzonrestaurant.com/

Michael Symon's Roast-  For my money, this is the best steakhouse in town.  Very cool spot at the Book-Cadillac Hotel downtown.  Pricy, but worth every penny.  Not for a vegetarian, as you can tell from the name, meat is the star of the show here! 

http://www.roastdetroit.com/

The Lark-  No list would be complete without the best restaurant in the region.  Set in a European style country inn, this is four star personified.  You pay for it, but it will not disappoint!

http://www.thelark.com/

I could go on and on, but these eight are a good start.  By the way, if he loves Barbecue, we have one of the best places in the country in downtown.  It's called Slow's and it's off the hook.  http://www.slowsbarbq.com/

Butternut Squash Soup

3 pounds butternut squash, halved and seeded

·        2 tablespoons butter

·        1 medium onion, sliced

·        1 leek, sliced

·        2 cloves garlic, sliced

·        2 Qts. chicken broth

·        2 large russet potatoes, peeled and quartered

·        1/8 teaspoon cayenne pepper

·        1 teaspoon ground allspice

·        1 teaspoon ground nutmeg, or to taste

·        1/8 teaspoon ground ginger, or to taste

·        salt and pepper to taste

          1/2 cup sherry wine

·        1 cup half-and-half cream

    

 Preheat the oven to 375 degrees F.  Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.

Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.

Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with some of the chiffonade of green onion.

Crab Stuffed Deviled Eggs

8 large hard-boiled eggs, peeled
3 Tbsp. mayonnaise
1 1/2 Tbsp. chopped fresh tarragon
1 Tbsp. minced shallot
2 tsp. fresh lemon juice
1/8 tsp. cayenne pepper
1/4 tsp. hot pepper sauce
8 ounces crabmeat

Fresh tarragon sprigs (optional)

Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.

Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.

Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.

Holiday Berry Trifle

Every year I cook an appreciation lunch for our agency's staff.  This is one of the Holiday desserts I am preparing.  Jeanne's mom used to make this at the Holidays and I think it is one of those quintessential desserts for this time of year.  It makes a beautiful presentation and tastes fabulous.  You can either make the pound cake yourself or buy it, either way this is a keeper.  Enjoy!!

1 Plain Pound Cake, recipe follows

1 cup good raspberry jam

Framboise

2 half-pints fresh raspberries

1 pint fresh strawberries

Cognac Cream, recipe follows

2 cups cold heavy cream

2 tablespoons sugar

2 tablespoons pure vanilla extract

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 ½-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature

Cognac Cream:

3 cups milk

10 extra-large egg yolks, at room temperature

1 cup sugar

4 tablespoons sifted cornstarch

1 teaspoon pure vanilla extract

1 teaspoon Cognac

2 tablespoons unsalted butter

1 tablespoon heavy cream

Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

Plain Pound Cake

½ pound (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar, divided

4 extra-large eggs, at room temperature

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

¾ cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.

Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

Weekly Menu Dec. 3rd - Dec.9th

Saturday-
Elizabeth's Birthday Party (30 kids for bowling party)

Sunday-
Butternut Puree with Toasted Pine nuts
Oven Roasted Herb Chicken
Green Beans with Sauteed Shallots
Roasted Red Bliss Potatoes with Sea salt and Thyme

Monday-
Bean and Barley Soup with Turkey and Red Mole Sausage
Chopped Salad with Oranges and Walnuts

Tuesday-
Spaghetti and Meatballs
Romaine Salad with Creamy Onion Dressing
Garlic Bread

Wednesday-
Chimichurri Rice with Shrimp
Sweet Peas and Pearl Onions

Thursday-
Smorgasbord Night


Friday-
Dinner Out