Tag Archive: sugar snap peas

I suppose if I were to subtitle this menu, it would be “Swedish Meatballs meet Stroganoff meets Chez Edouard” because the resulting main dish has elements of the first two but everything is transformed based on my own whims. The meatballs are made of ground turkey and the sauce is not typical of that for either the Swedish dish nor the stroganoff.

As a reminder, meatballs will be far more succulent and tender if you refrain from packing the meat during the rolling process and bake them in the oven as opposed to the stovetop method. Never overcook meatballs which inevitably leads to tough, unpalatable results.

Tonight I enriched the turkey with finely diced roasted red pepper along with minced shallots, garlic, and herbs. After removing the meatballs from the oven I tossed them in a pan with a sour cream-Dijon-rosemary sauce. Adding a small amount of cornstarch to the sour cream helps keep it from curdling, but even then it’s very important not to bring the sauce to a boil: simply heat it through.

Turkey meatballs and sautéed cremini mushrooms in a sour cream-Dijon-rosemary sauce served over housemade tagliatelle pasta
Steamed sugar snap peas and asparagus from the farmers’ market
Yeast roll Chez Edouard

Housemade peanut butter sandwich cookies


I make numerous variations on this dish throughout the year. Tonight’s version is inspired by the abundance of spring vegetables. If you prefer, you can always grill some fresh tuna for this, but I find that high-quality canned tuna in this instance is perfectly acceptable.

Tuna with asparagus, sugar snap peas, and spring onions tossed with house-made tagliatelle pasta and lemon-ginger-soy vinaigrette
Bread Chez Edouard


Tuesday at the House

I don’t often eat steak but when I do, I prefer to grill what is (in my mind), the most flavorful of all cuts—the rib eye. Lots of folks rhapsodize about the tenderloin, and it has its place in culinary preparations (most notably the legendary Beef Wellington). But to my mind, the rib eye is tops. Grilled medium rare and allowed to rest until its juices have been reabsorbed makes this a truly exceptional cut of beef. And while I suggest a thin “drizzle” of a sauce here, it really isn’t necessary if you are not so inclined.

Pan-grilled rib-eye steak with a brandy-peppercorn-mustard drizzle
Fork-mashed potatoes with roasted garlic
Steamed baby carrots and sugar snap peas

Strawberries with cream and sugar

Monday: A Vegetable Plate

All too often when preparing a vegetarian meal, I get dragged down into the conundrum of trying to make something complex and more substantive than it really needs to be. What’s wrong with a simple plate of various vegetables prepared in interesting ways and served in a creative arrangement on the plate? Tonight’s menu is quite-simply a celebration of just that option.

Braised lentils cooked with mirepoix and herbs
Baby golden potato coins fried in oil and butter
Roasted baby beets tossed with vinaigrette
Steamed sugar snap peas
Cornbread wedges

Another cupcake. Why not? These are really good folks!

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