Menu of the week - February 1st 2010

Even though last week's menu was tasty and enjoyable my tastebuds felt tired after eating so much food. Other things didn't work too. The soba was mushy on the last 2 days and microwaved roast pork is not that good. This week I only work 4 days so I will not make as much lunches (Tuesday is soup day). I also have to plan a menu for our Glee night on Friday.


I decided to make dishes based on what's on special at Provigo. Last week the spaghetti sauce was half price so we'll have some pasta. I'll enhance the sauce with tofu and edamame for the vegetarians in the group. The rest will have a simple beef hash with mirepox. This week we have 31-40 shrimps, large eggs, frozen vegetables and bacon on special. I'll make deviled eggs two way: a cilantro+nori mix and a mustard+garlic mix. I'll serve the shrimp cold with frozen vegetables boiled then cooled. There will be a sour cream+something dip. 


Breakfast box:
7 cooked shrimps
1 hard boiled egg
shredded nori
mayonnaise cilantro dip
6 Rosemary and Olive Oil Triscuits




Deviled Eggs:
12 hard boiled eggs, peeled and cut in half lengthwise
Mayonnaise
chopped cilantro (include stems) and chopped nori
old style grain mustard and chopped garlic
chopped green onion to garnish



"Fifth Element" Spaghetti Sauce - from my unpublished cookbook
ground beef - use firm tofu and edamame for vegetarian version
mirepox
garlic
soy sauce
crushed tomatoes (can is ok)
whole tomatoes (can is ok)
mushroom
tomato paste
vegetable oil
salt
pepper


Chop the garlic and mushroom. Cook the garlic and miraqua in vegetable oil until mushy. Add the ground beef, salt, and pepper and cook thoroughly. Add the tomato paste and mix well. Add the crushed tomatoes and whole tomatoes and let the liquid reduce by half. Add soy sauce, turn heat to low and let simmer until the desired thickness is achieved. Add the mushroom at the very end of cooking.


Suggested serving: To achieve the full umami experience, serve with Parmesan Cheese and Red Wine.