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ProduceLemons10 small russet potatoesFrisee lettuce2 shallotsmixed olives1 large orange18 beets3 large onions6 large zucchiniLarge strawberriesLarge raspberriesLarge blueberriesSeedless grapesMeat12oz Canadian baconPick up beef tenderloin – 12/241lb baconROLLS11am – Berry salad, breakfast casserole and sour cream coffee cake – small white plates, forks1pm - Cheese tray with crackers, nuts, olives, Schramsberg3:30pm - Frisee salad with poached eggSpinach souffléZucchini gratinTwice baked potatoesRoasted beetsWhole tenderloin with gorgonzola cream sauceDinner rollsCoconut cakeEggnog cake with ice creamWednesday – 12/24Pickup produce and tenderloin, flowers Arrange flowers with magnolia branchesBake potatoes – assemble twice-baked potatoes, cover and refrigerate (creuset casserole – 400 for 40 mins)Bake coffee cake – cover on cake standAssemble breakfast casserole – cover and refrigerate (metal casserole)Cook onions and assemble zucchini gratin, cover and refrigerate (creuset casserole)AW - Set tableAW - Peel the beets – refrigerate in a baggiePoach eggs – 8 – store in water in fridgeMake gorgonzola cream sauce - refrigerateAW - Chill wineDrain spinach, prep soufflé mixtureGrate gruyere for gratin and souffleThursday – 12/258AM:AW - Take breakfast casserole out, let come to room tempAW - Take out twice-baked potatoes, let come to room tempAW - Take out gratin, let come to room tempAW - Arrange cheese tray with crackers, nuts, olives - set aside coveredArrange beets on baking sheet, season with salt, pepper, thyme, evoo – roast 30 mins at 400 – cover on counterAW - Cut up berry and grape saladCube bacon and make dressing, cover off heat, store bacon in plasticGlaze coffee cake, set out plates, napkins, forksIce coconut cakes10am – put in breakfast casserole covered for 35 mins at 375, uncover for 10-1510:55am – make hollandaise in blender, keep warm on stove11am – casserole and coffee cake on counter, hollandaise in bowl, fruit in bowl1pm – Bring meat to room temp covered in roasting pan – season with butter, s&p*Preheat ovens to 400 – beef on roasting pan (45), roasted beets (25), gratin (20). 350 – spinach soufflé (30), twice baked potatoes (25)2:20pm – Meat in 400 oven (40 mins – check temp every 10 – remove at 130F) 2:50pm - Prepare spinach soufflé – bake 350 for 30 mins – (red pie dish) Melt butter for potatoes3:00pm – Remove tenderloin at 130F – cover and let rest 20 mins Beets in 400 oven for last 25 mins – baking sheet3pm - Bake zucchini gratin – 400 for 20 mins Bake potatoes topped with butter –350 for 25 minutes3:15pm – simmer water to reheat poached eggs, reheat dressing to toss on salad reheat gorgonzola sauce – white bowl with spoon Toss beats with orange juice/vinegar mixture – white serving bowl3:20pm – Take out spinach soufflé, take out potatoes, take out gratin, take out beets and toss with raspberry vinegar orange juiceAW – plate salads with dressed lettuce, line up for eggs ................
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