November 1 ... Cornbread tamale pie. Chopped salad. Mint-chocolate ice cream.
Cornbread tamale pie ... Courtesy: Bon Appetit, September 2014.
November 2 ... Pork chops au poivre. Minted apple sauce. Saffron mashed potatoes. Salade verte. Pear clafouti.
November 3 ... Veal picatta. Wild mushroom risotto. Tuscan kale soup. Various homemade Venetian ices.
November 4 ... Monkfish and clam bourride with aioli and tapenade. Green salad. Fresh fruit with figs.
November 5 ... Grilled kosher hot dogs in toasted anadama rolls. Mac 'n three cheeses: extra-sharp cheddar, Compte and Parmesan. Stewed hearty garden greens. Broiled mushrooms stuffed with tuna tapenade. Mixed berry beignets. Apple cider, fresh or hard.
November 6 ... Chicken livers sauteed with Madeira. Garlic mashed potatoes. Chopped artichoke, asparagus and avocado salad with Creole vinaigrette.
November 7 ... Grilled bacon-wrapped halibut in corn husks. Creamed spinach. Carrots in butter with maple syrup, green grapes and champagne. Avancia 'Cuvee de O' Godello 2012, Valdeorras, Spain.
November 8 ... Apple charcoal grilled pork chops. Saffron mashed potatoes. Shrimp Cobb salad. Apple clafouti. Rose.
November 9 ... Rock Cornish hens. Dirty rice pilaf. Late season fried green tomatoes with basil mayonnaise atop field greens. Burgundy poached pears.
November 10 ... Fish chowder with fresh cod and finan haddie (smoked haddock). Broccoli raab braised in white wine with chorizo. Boston pumpkin brown bread. Toll house cookies with mint ice cream.
November 11 ... Broiled skate wing steaks. Oven baked fries with wild mushroom sauce. Wheat berry Waldorf salad. Curried corn and cheddar chowder.
November 12 ... Fresh pasta with EVO, toasted pine nuts and a selection of grated aged hard cheeses. Crab and crimini bisque. Shaved carrot and coriander salad.
November 13 ... Bison stew (grass fed and humanely raised at Saltmarsh Farm). Thomas Jefferson salad. Fall fruit tarts. Mulled wine.
November 14... Shrimp scampi. Chopped green salad with white miso vinaigrette. Cranberry fool with mint-vanilla ice cream.
November 15 ... Grilled lamb chops. English mint sauce. Roasted tomato and saffron risotto. Green peas and snap beans with pecorino and toasted pine nuts. Pineapple upside down cake.
November 16 ... Broiled haddock with potatoes and vegetables in charmoula sauce. Corn dodgers. Apricot-lemon squares.
November 17 ... Pasta puttanesca with grated Parmesan. Leafy green salad. Vegetable consomme. Shrimp-stuffed mushrooms. Meyer lemon pie.
November 18 ... Venison, oyster and veal pie. Sliced heirloom tomato salad (grown in Saltmarsh Farm's year-around solar greenhouses). Carrot cake.
November 19 ... Grilled soy and sake marinated flank steaks. Chive and cherry bell pepper creamy mashed potatoes. Brussel sprouts braised with chestnuts. Shrimp ceviche cocktail. Craisin Congo bars.
November 20 ... Apple stuffed loin of pork. Baked acorn squash. Creamed collards. Fall fruit salad with Dalmatian fig preserves.
November 21 ... Shellfish chowder: clams, shrimp, mussels, lobster and scallops, in a stock made from their shells. Leaf lettuce salad. Cornbread sticks. Apple tarts.
November 22 ... Pot-au-feu. Pumpkin cake with maple cream cheese frosting. Shannon Ridge 'Wrangler Red', California 2012.
November 23 ... Linguine with clams. Salade verde. Maple creme caramel. Vigilance Chardonnay, California 2013.
November 24 ... Moorish paella. Endive salad with roquefort and bacon. Horchata granita. 2011 Bodegas Torremoron Ribera del Duero Tinto.
November 25 ... Braciole. Lemon pasta. Watercress and sorrel salad. Sangiovese.
November 26 ... Bermuda fish chowder. New Orleans muffuletta salad. Puerto Rican pineapple rum cake.
... Courtesy: Bon Appetit, April 2007. Rating: 4/4.
... Courtesy: Gourmet, January 2002. Rating: 3/4.
Monkfish and clam bourride" ... Courtesy: Gourmet, September 2002, Jody Adams. Rating: 4/4.
Anadama rolls ... Anadama bread is made with a mix of cornmeal, flour and a little light molasses. Delicious. Courtesy: Bon Appetit, November 2000. Rating: 3.5.
Creole vinaigrette ... Courtesy: Shania Channel.
Carrots ... Peel and cut the carrots on the diagonal into 1/4" ovals. Steam or boil until just tender, drain. Melt butter in a saucepan, swirl in Grade B maple syrup (has more flavor) and champagne. Add carrots and green seedless table grapes sliced in half along their lengths. Cover pan and braise for 5 minutes or so until carrots are tender. Sprinkle with chopped parsley. Serve warm.
Saffron mashed potatoes ... Courtesy: Wall Street Journal, October 3, 2014, by Charlotte Druckman.
Fried green tomatoes ... Courtesy: Epicorious, April 2009, by Patrick and Gina Neely from Neely's Bar-B-Que in Memphis. Rating: 4/4.
Brown bread ... Courtesy: Boston Globe, November 4, 2014.
Waldorf salad ... Substitute craisins for raisins, or omit either. Courtesy: Gourmet, October 1995. Rating: 4/4.
Crab and crimini bisque ... Courtesy: Bon Appetit, January 2000. Rating: 3.5/4.
Salad ... “Monticello salads probably included a mixed bouquet of greens, including spinach and endive for winter use, orach, corn salad or mache, pepper grass, French sorrel, cress, and sprouts.” Jefferson’s cousin Mary Randolph describes a salad dressing of oil, tarragon vinegar, hard-boiled egg yolks, mustard, sugar and salt. Jefferson, who was obsessed with salad oil, grew sesame for that purpose." Courtesy: Peter Hatch, director of the Monticello gardens and grounds.
Scampi ... Simple and and simply delicious. Courtesy: Gourmet, April 2006. Rating: 4/4.
Risotto ... Courtesy: Wall Street Journal, October 4, 2014, by Charlotte Druckman.
Baked haddock ... Charmoula is a Moroccan fish marinade made with tomatoes, lemon, paprika, garlic, cumin, and cilantro. Courtesy: Gourmet, April 2001. Rating: 4/4.
Pasta puttanesca ... Surprisingly, this classic dish named for the world's oldest profession seems to be a recent invention. The list of ingredients feel as if they must have been fated to fall together since the beginning of time, but the earliest recorded reference to it is only from 1961. Or so Wikipedia says. Courtesy: Gourmet, June 2008. Rating: 4/4.
Tomato salad ... Slice a variety of ripe heirloom tomatoes thinly, dust with salt and freshly-ground pepper. Finely chop parsley and fresh basil together, add pressed garlic. Sprinkle with extra-virgin olive oil and red wine vinegar, cover with the herbs. Allow flavors to meld before serving.
Brussel sprouts and chestnuts ... Courtesy: Gourmet, November 2005. Rating: 4/4.
Creamed collard greens ... Courtesy: Bon Appetit, November 2011. Rating: 3.5/4.
Shellfish chowder ... This recipe is close to the way we make it, as noted above. Courtesy: Gourmet, November 2002. Rating: 4/4.
Pot-au-feu ... Courtesy: Bon Appetit, October 2011. Rating: 4/4.
Linguine with clams ... Courtesy: Epicurious, November 2008, by Mario Batali. Rating: 4/4.
Moorish paella recipe.
Braciole ... Pronounced: bra'zhul/ from the Sicilian. Courtesy: Giada De Laurentis, Food Network.
