Week 23 Menu: The Humble Spud Takes the Spotlight
Hello, fellow foodies! It's time to strip away the layers of our culinary prejudices and pay tribute to an often-overlooked hero of the kitchen: the humble potato. Yes, you heard it right! This week, we're devoting our entire menu to glorifying this earthy gem in all its glory. So, get ready to peel back your assumptions and dig into a week of delicious potato-centered dishes! 🥔❤️
Monday: Creamy Potato Soup
We're starting our potato-packed week with a comforting bowl of Creamy Potato Soup. This warming dish is the perfect antidote to any lingering Monday blues.
Wine Pairing: A crisp Sauvignon Blanc to balance the creaminess of the soup.
Tuesday: French Gratin Dauphinois with Roasted Chicken
On Tuesday, we'll be traveling to the gastronomic heartland of France with Gratin Dauphinois, a rich, creamy concoction of thinly sliced potatoes baked to golden perfection. The dish will be served alongside a beautifully roasted chicken for a complete meal.
Wine Pairing: A dry Chardonnay complements the rich, creamy layers of the gratin and the savory roasted chicken beautifully.
Wednesday: Spanish Patatas Bravas with Grilled Sardines
Midweek calls for a bit of heat, and what better way to bring it than with Spanish Patatas Bravas? These crispy, spicy potatoes served with a smoky aioli are paired with grilled sardines, a classic Spanish accompaniment, for a meal that will make your taste buds dance flamenco!
Wine Pairing: An earthy Spanish Rioja pairs well with the bold flavors of the Patatas Bravas and the rich sardines.
Thursday: Indian Aloo Gobi
This Thursday, we're bringing the vibrant flavors of India to your plate with Aloo Gobi, a deliciously aromatic dish of potatoes and cauliflower cooked with fragrant spices.
Wine Pairing: A chilled glass of Gewürztraminer matches the spicy and complex flavors of Indian cuisine.
Friday: British Fish and Chips
No potato-themed week would be complete without the iconic British Fish and Chips. We're closing out the week with this classic Friday night favorite, served with a side of mushy peas for that authentic British touch.
Wine Pairing: A cold, bubbly Prosecco will cut through the richness of the fish and chips, balancing the meal perfectly.
Shopping list
- 2.2 lbs (1 kg) russet potatoes
- 1.1 lbs (500 g) potatoes (for the fish and chips)
- 2 lbs (900 g) potatoes (for the patatas bravas)
- 1 cauliflower (500 g)
- 1 whole chicken (about 3.3 lbs or 1.5 kg)
- 4 white fish fillets (about 1.1 lbs or 500 g)
- 8 fresh sardines
- 1 package of bacon bits (optional)
- 2 medium onions
- 1 small piece of fresh ginger
- 1 bunch of fresh cilantro
- 1 bunch of fresh chives
- 1 small pack of thyme
- 8 cloves of garlic
- 1 quart (950 ml) chicken or vegetable broth
- 1.5 cups (360 ml) heavy cream
- 1 cup (240 ml) milk
- 1 cup (240 ml) tomato sauce
- 1 tbsp (15 ml) hot sauce
- 1 cup (250 ml) beer
- 2.5 cups (600 ml) vegetable oil (for frying and sautéing)
- Olive oil (for frying and seasoning)
- Flour (125 g)
- Turmeric (5 ml)
- Cumin (5 ml)
- Coriander (5 ml)
- Garam masala (5 ml)
- Smoked paprika (5 ml)
- Nutmeg
- Salt
- Pepper
- Vinegar
This list provides all the necessary ingredients for your week of meals. Always double-check the quantities needed in each recipe. Enjoy your cooking!
That's our menu for the week. Stay tuned for our daily recipes to take this spud-tacular culinary journey with us!
