Sunday, June 17, 2012

Pablo's menu of the week

Here's what Pablo's tastebuds are up against this week...

Also sharing some of the foods that have inspired us this week... Getting Pablo very involved in looking and touching the produce, taking him to the market, talking about what we're going to cook with it, having feel the different textures, this all contributes in making him excited about eating and discovering new flavors. And food, cooking and mealtime (and everything related) represents a special family connection which he implicitly senses. He knows this is something we all value and enjoy together.




Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Similar rotation as last week since we still have a bit left: a Blue Cheese from Point Reyes, Fol Epi (a French nutty Swiss cheese) and the Goat Gouda, which he loves.  I also use Babybel when we have lunch out, easy for picnics.

Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular whole milk plain, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.

I marked with a * the recipes which will be the topic of upcoming posts.

MONDAY

Lunch

Appetizer / Finger Foods: Endives & green tomatoes
Main course: Turkey & yellow squash puree

Goûter (4pm snack) - Cherries & banana

Dinner

Appetizer / Finger Foods: Broccoli florets, yellow tomato
Main course: Sardines, Three Roots Puree.


TUESDAY

Lunch

Appetizer / Finger Foods: Black beans, hearts of palm
Main course: Veal, peashoots and microgreens puree

Goûter - Watermelon

Dinner

Appetizer / Finger Foods: Green asparagus tips, dark red tomato
Main course: Pork & eggplant puree


WEDNESDAY

Lunch

Appetizer / Finger Foods: Blue potato, corn & tomato salad with Feta
Main course: Salmon with sorrel

Goûter - Strawberry-apple compote

Dinner

Appetizer / Finger Foods: Broccoli florets
Main course: Chicken basquaise*


THURSDAY

Lunch

Appetizer / Finger Foods: Hearts of palm, green tomato
Main course: Duck, white beans and tomato puree*

Goûter - Raw apricots-peach & mint compote

Dinner

Appetizer / Finger Foods: Green beans & parsley salad
Main course: Swiss chards & cod brandade*


FRIDAY

Lunch

Appetizer / Finger Foods: Crème of crudités
Main course: Beef patty with green beans, garlic and parsley puree

Goûter - Nectarine and plum 

Dinner

Appetizer / Finger Foods: Cauliflower florets, yellow tomato
Main course: Lentils cooked with onions and herbs


SATURDAY

Lunch

Appetizer / Finger Foods: Avocado, red tomato
Main course: Shrimp scampi with pea-spinach puree

Goûter - Peach

Dinner

Appetizer / Finger Foods: Cauliflower & beet
Main course: Soft boiled egg with brussels sprouts puree


SUNDAY

Lunch

Appetizer / Finger Foods: Tomato & hearts of palm
Main course: Chicken & leeks puree

Goûter - Plum, apricot

Dinner

Appetizer / Finger Foods: Cooked carrots with Feta
Main course: Tofu, with broccoli-turnip puree


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8 comments:

  1. Miam!!!!!!
    c'est à quelle heure que je viens manger???
    tout a l'air délicieux, les photos sont sublimes...
    quelle maman tu fais... Bravo ma belle!
    Linda

    ReplyDelete
    Replies
    1. Merci ma belle :-) tu viens manger quand tu veux!

      Delete
  2. I am so in awe of you. I always leave inspired but feeling a bit lacking too.

    ReplyDelete
    Replies
    1. Thank you so much for your kind compliment & comment... I sure hope you feel more inspired than lacking though :-( that wasn't my intention...

      Delete
  3. wow..wat a fab menu..love your perfection
    new to your space..
    happy following you..:)
    do stop by mine sometime
    Tasty Appetite

    ReplyDelete
    Replies
    1. Thanks so much for your visit and kind words, Jay! Looking forward to learning a lot more about Indian cuisine on yours! :-)

      Delete
  4. I love blue cheese, but haven't tried Fol Epi yet. Serving cheese between meals sounds interesting!! Once I'd been to a cheese tasting party and I loved it!! The menu looks wonderful: can't wait to read about your upcoming recipe...

    ReplyDelete
    Replies
    1. Fol Epi is a really subtle nutty flavor, very nice! Yes, I think the French might be the only ones to serve cheese at the end of the meal (or towards the end, after the main course) I will have to look into the history of why, actually... I'll let you know what I find out. It's one of those cultural things I was raised with. I guess if you start with cheese, it can be heavy and fatty, and you wouldn't be hungry for the main course and vegetables... If you have it AFTER the veggies and main course, you might only have a small slice... I enjoyed checking out your blog as well, thanks for commenting! :-)

      Delete

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