Dinners this weekend.

by julie on April 11, 2008

Finally, a fairly non-busy weekend. I have a staged reading to perform on Friday and Saturday, and one of my coworkers who is in massage school is giving both Terry and me massages on Saturday, but other than that– an open schedule! I think we’ll hit up Via Vite tonight, not sure about tomorrow night– I’m open to suggestions. On Sunday, I plan on cooking! I bought a brand new fondue pot a few weeks ago, and while it looks really pretty in my kitchen, I haven’t done anything with it, so I’m thinking about using Nigella Lawson’s recipe. That would also involve a trip to The Party Source for some kirsh, which I don’t have. Oh, darn.

But then again, I may just look through my cookbooks and see what I can find. I sort of want to do some Indian food (I have a Madhur Jaffrey cookbook that I’ve had for years but haven’t made anything out of, just looked at it longingly). Or maybe something out of Vegetarian Cooking for Everyone.

What I am definitely going to do is make some veal stock and some chicken stock. My freezer is full of good chicken bones from some rotisserie chickens Terry bought last week, as well as some veal bones that have been taunting me. I’ll probably take some of the veal bones and do some demiglace. I’m excited to have a little time in the kitchen this weekend!

copyright 2008, winemedineme/Julie Niesen. All rights reserved.
  • Chris S

    If the weather is nice, get out on the deck at Via Vite, the view of the flower display was quite nice yesterday…

  • Chris S

    Oh, and if you want to do a curry, I have a pretty darn good (IMO) chicken curry recipe. And its actually healthy!

  • becauseweloveit

    I have not written a review yet, and maybe you have been there, but I would not recommend Nada. You might want to try Ko-Sho Japanese to keep the relaxing Saturday mood going.

  • Cin Twin1

    If I have a lot of time on the weekend, I like to make comfort food like homemade lasagna or a casserole, or a roast chicken. I like recipes that have lots of chopping. I find it theraputic to take my time and chop all of my ingredients, and then putting them in cute dishes, and then pretending I am a host on a show, and dumping in things as the recipe calls for them!

    Do you bake? Another thing I enjoy when I have time is baking a cake and and icing it. Then I have to figure out who to give part to so my hubby and I don’t eat the whole thing!

  • Kelly

    I ate lunch on the terrace at Via Vite Tuesday, and it was fabulous. The food was great, the service was excellent, and the location was superb. (It didn’t hurt that it was a beautiful day and the flower carpet had just been installed.) The only bad part is that the parking lot entrance blocks the view of the square from the inside and makes the entrance hard to find. When I was raving about it to my boyfriend later, he didn’t even know there was a restaurant there.

  • vudutu

    I keep raving about two dishes that became keepers recently. Chez Renee

    http://chezrenees.blogspot.com

    turned me on to Chicken Fricasee for the 21st Century from The Best American Recipes book, but do make it with preserved lemons, we have a whole jar, come by have a drink on the deck and pick a couple up. Saffron and green olives yummm.

    http://chezrenees.blogspot.com/2006/12/chicken-fricasee-for-21st-century.html

    I am making this Sunday, Pan Roasted Chicken with Olives, Capers, and Vermouth. Delish

    http://www.seriouseats.com/recipes/2008/03/dinner-tonight-pan-roasted-chicken-with-olives-capers-and-vermouth-recipe.html

    Can you tell I love olives and capers?

  • Julie

    Chris– I ‘d love the recipe!

    Becausewelove it– why not? I’m heading there on Wednesday.

    Cin Twin– Mmm, lasagna. I also do the “pretend I’m a TV chef” and do a mise en place. It’s relaxing and very helpful. I don’t bake; Terry is the baker!

    Kelly– yum! I can see how you could totally miss it from the street.

    Vudutu– Mmm, olives and capers. How did the chicken turn out last night?

  • vudutu

    Julie,
    The Pan Roasted Chicken with Olives, Capers, and Vermouth was quite tasty. I have done it a couple of times. I’ll do it once more and move on, it’s a keeper though. We are doing the Chicken Fricassee again tonight, third time also, this is a awesome recipe, a must try, she is doing it with a Jamie recipe. Roast carrot and avocado salad with orange and lemon dressing, you roast the carrots and citrus in the oven in a paste of cumin seeds, chilies, olive oil, vinegar, salt and pepper. Smells great, permeates the kitchen.

    http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_140874,00.html

    I am doing another Jamie, asparagus tart with philo, potatoes, cream, eggs and cheddar cheese.

    The SO made up a new cocktail, OJ, vodka and of all things a little hot pepper jelly, got to try that. It will be a cocktails on the deck night as the garden is in full swing and we have dinner guests. One is an amazing pastry chef so I am sure dessert will be killer.

Previous post:

Next post: