You have probably noticed that Le Weekly has been a bit MIA.  Sorry about that!  We have been on the road for work the past three weeks, and the last thing on our minds was cooking or shopping.  Now we shouldn’t let that stop us from keeping up over here, so for that we are sorry.  We will try to be better.  The good news is, we are home for a bit and stoked to get into the kitchen.  With the long weekend coming up we have food on our minds and hope you enjoy the Weekly Menu Week 11.

le weekly

Have a great weekend!

 

Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  You can use the hashtag #chezuseats and then we can pull a chair up to your virtual table! 

 

Le Weekly / Chez Us

Staples

  • maldon salt
  • pimento d’ville or can use paprika
  • olive oil
  • garlic
  • shallot
  • yellow onions
  • lemons
  • limes
  • vegetable stock
  • chicken stock
  • butter
  • molasses
  • sugar
  • honey
  • dried thyme
  • parmesan cheese
  • all purpose flour
  • yeast
  • whole milk
  • eggs

Produce

  • 1 pint cherry tomatoes
  • 1 fresno chili
  • parsley
  • cilantro
  • fresh thyme
  • 7 ounces cremini mushrooms
  • 2 ounce portobello mushroom
  • 2 ounces oyster mushrooms
  • 12 ounces assorted mushrooms
  • 8 ounces fresh shitake mushrooms
  • 1 habanero
  • 3 scallions
  • 1 inch ginger
  • 2 mangoes
  • 3 carrots
  • 3 celery stalks

Meat

  • 1 3/4 pound tri-tip
  • 1 pound peeled shrimp
  • 2 pounds sirloin
  • 2 pounds chicken breast

Dairy

  • 16 ounces heavy cream
  • 10 ounces grated parmesan
  • 16 ounces sour cream
  • 8 ounces Gruyere cheese
  • 8 ounces heavy cream
  • 8 ounces cheddar cheese
  • 6 ounces gorgonzola bleu cheese

Extras

  • 1/2 cup polenta
  • 2 ounces Taleggio cheese
  • Jamaican Allspice
  • cardamom
  • flour tortillas
  • 1/2 ounce dried porcini
  • 1 cup wild rice
  • white wine
  • 1 jar Lindsay® Kalamata Olives Pitted
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