YURA'S MEALS-TO-GO

Some highlights from this week’s Meals-to-Go:

Out of Julia Child’s Provençal kitchen came Potato-Tomato Gratin layered with young onions, laced with a touch of anchovy, and baked sprinkled with Gruyere. We’ve tucked a tier of Cod into the dish, transforming it into a light autumn supper. 

Meet the best dumpling filling ever to bust free from its wonton skin! Shiitake Mushrooms and our House-Ground Turkey are showered in ginger, seasoned with toasted sesame oil and scallions, and patted into perfect little unencumbered Meatballs. Simmered straight away in a sweet-sour sauce with golden pineapple and fruity bell peppers, and served with a generous mound of Coconut Rice.

Our kitchen is in full-blown autumn harvest mode, turning brilliant bronze butternut squash, forest green Tuscan kale and Serrano peppers, Sun Gold cherry tomatoes, bi-colored sweet corn, and black beans (phew!) into a cheesy, vegetarian Autumn Harvest Enchilada Lasagna. Say so-long summer, hello fall, with this best-of-the-season casserole.

All we really need to say is braised brisket to get your undivided attention. So Braised Brisket-Mushroom Ragu over Creamy Corn Polenta should have you veritably transfixed! Rich and meaty from both mushrooms and beef, made hearty with pearl onions, house-made stock and plenty of red wine, this rustic comfort dish will cast its spell with your very first bite. 

Salmon, pulled from its quick dip in a flavorful sake marinade, gets slow-roasted, then flaked, and combined with toasted nori and seasoned sticky rice. After a roll in crunchy panko, and a light flash-fry, the resulting supper is crispy Japanese Salmon and Sushi Rice Croquettes. Some of you may grab ’em for the Wasabi Slaw side dish alone, but don’t overlook the Pickled-Ginger Mayo!

Flash-roasted in a super-hot oven, Chicken Scarpariello yields the ultimate pan juices. Thanks to a lot of lemons and a doggedly determined rubber spatula, we deglaze every one of those roasted browned bits and transform them, with parsley, rosemary and garlic, into an irresistible jus. Served with Roasted Potatoes and Peppers.

Pan-Seared Cod with Thai Banana Sauce may sound like a tough sell, but this is when the chef looks into your eyes, and whispers, “trust me.” Take him up on it. Fragrant, and slightly warming, savory with a hint of sweetness, consider this sauce a distant kin of a curry. Served with aromatic rice, it’s a specialty of the house.