WE'RE OPEN FOR DELIVERY AND PICK UP.
WE'RE OPEN FOR DELIVERY AND PICK UP.
Click here to view the MTG menu in printable form. (pdf)
DownloadSOME HIGHLIGHTS from this week’s Meals-to-Go:
Those snow-white orbs, named Hakurei Turnips are as easy on the palate as they are on the eyes. We roast them to toss with their Sautéed Leafy Green Tops, as part of a chilly-night’s dinner of Turkey-Kale Meatloaf with Shallot Pan Gravy. Kind of a cozy meal made all the more snuggly by Brown Buttered Winter Squash.
The hallmark of great cooking is a dish composed of simple ingredients which transform the dish into more than the sum of its parts. Chianti Braised Beef has the seductive power of a braise based on good wine and aromatics, rich and rustic, served over Polenta, seasoned with a single essential: Cracked Black Peppercorns. Shingles of Shaved Parmesan finish this dish, melting into the polenta as you heat the meal.
Kind of like velvet. That captures the feel of Chicken Fricassee’s Creamy Dijon-Cognac Sauce. This fricassee begins with gently “stewing” chicken thighs in plenty of foaming butter, developing rich flavors slowly without browning the meat. We add good stock, rubbed sage, white wine, Dijon and Cognac, braise the bird until tender, finishing the liquid with a little crème fraîche. Served with Roasted Cauliflower-Mashed Potatoes, and Honey-Herb Carrots tossed with French Beans.
One part kitsch, the other flat-out amazing, Sweet and Sour Meatballs hit the spot like the very best Chinese take-out used to. Handmade, of pork and beef, and seasoned with ginger, they’re sauced together with fresh Pineapple and Bell Peppers; served with Coconut Rice.
Sometimes we crave a counterpoint to the wintery rustic dishes which we tend to lean toward when it gets cold. Vietnamese-Style Roasted Salmon with Savory “Caramel” Glaze is rich enough to warm you, but clean and colorful, with bright vivid flavors. Served situated on a mound of simple Steamed White Rice accompanied by Sugar Snaps with Fried Shitake and Sweet Bird Peppers. Your job is to glaze the fish just before heating. We entrust you with this final detail (and we know you won’t skimp!).
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