Step 1: Open a bottle of red burgundy.
Louis Jadot
Step 2: Pour, swirl, sniff and sip
Step 3: Throw mushrooms in a pan.
Step 4: Toss in red wine and sear hanger steak or skirt steak. Enjoy!
French Bistro Supper
Monthly Archives: November 2013
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:
- Hanger steak with mushrooms and red wine sauce: we have a lovely bottle of a Louis Jadot red burgundy we plan to open with this meal. We are gearing up our taste-buds for our upcoming tour of the Louis Jadot wine cellar in Beaune, France.
- Fall apple and comte cheese salad
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Monday:
- Anise-spiced squash soup with fennel chips
- Scallops with apple pan sauce
- Roasted farmer’s market root vegetables
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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
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
