French Bistro Supper

Step 1: Open a bottle of red burgundy.

Louis Jadot

Louis Jadot

Step 2: Pour, swirl, sniff and sip

Step 3: Throw mushrooms in a pan.

DDmushrooms

Step 4: Toss in red wine and sear hanger steak or skirt steak. Enjoy!

Weekly Menu — 11/2/2013

Week of November 2nd

Saturday:
  • Today we are spending the day packing and preparing for our upcoming trip to Europe — yay! We are celebrating our 10th anniversary with a trip to Venice, Burgundy and Paris. I have already researched and booked every restaurant, so plenty of details and pictures will follow upon our return. That being said, tonight’s dinner is up in the air. Will we be dining and dancing? Eating leftovers? Going out? I don’t even know yet …

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Sunday:

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Monday:

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Tuesday:
  • Leftover hanger steak
  • Green salad

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Wednesday:
  • Leftover squash soup
  • Simple French omelets with fresh herbs

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Thursday:
  • We are catching a plane to Venice. Dinner in the air. 

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Friday:
  • Dinner in Venice — wheeeeee!

Moo Shu

I forgot how much fun this dish is to eat. I swapped out my original plan to make it with seafood and went with the original Moo Shu pork instead. This was so easy to pull together on a weeknight — almost as fast as delivery — and much, much, healthier.

Moo Shu in the Pan

Moo Shu in the Pan

I served the pork with spring roll wrappers (actually thinner and easier to roll than Moo Shu wrappers) and all the usual trimmings: chopped cilantro, chopped peanuts, chopped green onions, hoisin sauce and hot sauce. Also served it up with a side of roasted vegetables.

Roasted Vegetables

Roasted Vegetables