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The Weekly Newsletter |
Menus and Stories for December 13 - 18, 2004
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| O Olive Oil (and Vinegar) |
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This continues to be a favorite around here. This Olive Oil is a carefully-made blend of the cold-pressed oil from California-grown Mission Olives and the oil from olives in Spain, Greece, Italy, and Tunisia.
And the vinegar is a zesty complement for an easy and lovely salad. Called O Porto, it is similar to a Balsamic, though it is made in California from Cabernet port wine. My friends, this one is very nice. The O people suggest trying some with gorgonzola and fresh spinach. I say, why not?
(It's perfect, by the way, for one who isn't so hepped up for sweets.) |
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Spreads for a quick gathering |
Have you noticed our "help yourself" case lately? In addition to garden salads, fun drinks (Fizzy Lizzy grape still is my personal favorite), and cheeses, we have a revolving selection of spreads for you:
Smoked Trout Pate
Sun-dried Tomato and Chevre
Quattro Formaggi
Kentucky Beer Cheese
Tuck a few away - they'll keep just fine in the fridge through the holidays. Pop open a pack of Zabar's toasts and you'll be ready to go. |
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| Delicious Expeditions to Tuscany - new openings! |
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Well just when a person makes a hard and fast statement - the details change. We now DO have a couple of spaces on the April trip to Tuscany. If the May 6 - 15 dates don't work for you, perhaps you will be able to join in on the culinary adventure from April 1 - 10.
(Just so you know, these are small group excursions into the small towns and, okay, a couple of cities, in the Tuscan region of Italy. We introduce you to our Italian friends and show you an off-the-beaten-path view of this lovely land, with a strong food orientation.)
Shall we tell you more? Jot a note and we'll e-mail you the details. Or stop by and flip through some of our photos.
As they say in Italy, "Buon divertimento!" ("have fun!") |
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The nightly dinners for the week (Call 252-1500 to order) |
Dinners-to-go are available Monday through Friday.
Here's how it works:
Just call us in the morning and we'll take your order for that night's meal. Then come back between 4:30 and 6:00 to pick up your dinner - all ready in a heatable container. Simple, yes?
Monday December 13 Dijon-crusted Chicken with Almond Pilaf 9.50
Tuesday December 14 Beef Stroganoff 10.75
Wednesday December 15 Stuffed Pork Tenderloin with Apple Lemon Sauce 10.25 **
Thursday December 16 Homestyle Meatloaf with Mashed Potatoes 9.75
Friday December 17 Trout Filet with Bacon and Scallions 11.00
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| The Casserole of the Week |
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Casseroles are made each Wednesday.
Call to order on Tuesday if you can.
Orders will be ready on Wednesday between 4:30 and 6:00.
Order a full pan for 9 (or so) or a half pan for 4 or 5.
Wednesday, December 15
Seafood and Andouille Sausage Jambalaya
Full 39.75
Half 19.75
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"...to make and serve delicious food..." |
Yup, this is the first part of our mission.
Last night I served a Christmas party for some folks who have been celebrating with us for about ten years. (It could be more, but no one remembers anymore.)
The dessert was something new for us, a compilation of inspirations I've had over the past couple of years and, duh, finally put them together - for a very nice end for the meal.
I asked Kris to make Apple Gallettes, little hand-formed pies, that is. Martha, here in the kitchen, sometimes makes savory gallettes, and hers are often large, but Kris made individual-sized ones, filled her flaky pastry with granny smiths.
And then I asked her to make some caramel and to add fresh rosemary. I'd had this at a cooking demonstration at the Ferry Terminal farmer's market in San Francisco two years ago and have not stopped thinking about it (though I have no idea why it took this long to put it on a menu!)
And finally, I picked up some of my favorite frozen custard from our local frozen custard guy, Kamm. I am a major fan of anything vanilla, and they, I think, make the best frozen custard - a rich and creamy concoction that is much better than ice cream.
Last night, after the guests were finished with their chipotle shrimp, their roasted tomato soup, their rack of lamb, and their roasted winter vegetables, we assembled the gallettes and the caramel and the custard. When I said goodnight, I noticed VERY empty dessert plates.
Ask for this one the next time you're having a party. It's a very nice finish. Very. |
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| Cookies |
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Cookies |
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| A Note from Laurey |
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December 11, 2004
FINALLY!
It�s cold. They�re saying it will snow. Actually, things can get kind of messy around here when it snows, but I�m excited, to tell you the truth. It has been so hard to feel in the spirit when it has been so warm. So today, with the brisk air and cloudy, snow-filled (I hope) skies, I�m feeling pretty fine.
Last night, as you read in the apple gallette piece, I served a party near here. This party has become the marker for me, the �Ah, NOW it�s Christmas� party. The highway that leads to this party is lined with modest homes that pull out all the stops at this time of year. I look forward to the drive home (it is always too light on the way there) when I get to see the lights. Each year there are more and more. Since it is late at night by the time I drive home, I am usually all alone on the road. Last night I turned on the radio, full volume, and listened to syrupy songs all by myself as the lights flashed by. When I got home I turned on the lights on the little tree that Chris and I put up last week (she�s back on the west coast now), hugged the pup, and felt the comfort of the dark.
I have a box of treasures that I pull out each year for my tree. My favorites, no surprise, are the ones that I�ve had forever. Many of them were on our family�s tree at Blueberry Hill. I have strings of old glass beads, little wooden choir boys, and a couple of old glass balls. I have some felt things that my sister Heather made one year and some lace bouquets that my sister Lucinda made, filled with berries and festive. I have a glass reindeer from my friend Jade, and origami strawberry from my friend Michael and some other things too. You know. Yours is probably filled with things like that too.
I also have a paper chain that I made in first grade. It is still vaguely red and vaguely green. And it is still intact � mostly. That�s a pretty long time for a paste and construction paper chain, don�t you think? Oh, and then there is my silver walnut. We made them in first grade, in Miss Jones� class. She split the shells and we glued them back together with a ribbon in between the halves and then painted them silver. I still have mine. Each year it goes up on the tree. Each year it makes me think of Miss Jones and Reginald Carey and Scott Johnson and Darla Kraushar and Debbie Parker and Julie LaFrance and everyone else in first grade.
I like the cold. I like the dark. I like this time of the year and I like staying in bed to watch the sun creep up later and later in the day. I like coming home in the dark, too, and sitting in front of the fire. Dark. Quiet. Winter. Yup, I�m really glad it is finally cold.
Happy Saturday to you.
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My chain |
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Contact Info: |
Laurey@laureysyum.com
828-252-1500
67 Biltmore Avenue
Asheville, NC 28801 |
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