YURA'S MEALS-TO-GO

SOME HIGHLIGHTS from this week’s Meals-to-Go: 

Used to be, a working fellow could sit down to a dependable meal and a pint, at any number of Irish taverns up and down the streets of New York. Guinness Beef Stew harkens back to those humbler times, when informal stick-to-your-ribs pub cooking was just around the corner. Get ready for beef braised until tender with all the familiar carrots, onions and spuds, plus just a hint of the malty flavor of a rowdy Irish stout. 

Tangy Peanut Sauce makes a splash on a seared piece of fish, full-flavored of lime leaf, ginger, sriracha and nam pla. When you’re down to the last drop served with Monday’s Thai-Style Asian Sea Bass, you’ll wish that we bottled it all on its own! It goes great with Coconut Rice flecked with cilantro and scallions, not to mention the Wok-Seared Peppers, Green Beans and Onions sprinkled with holy basil and toasted nuts.

If the words, Farmhouse Meatballs haven’t hooked you already, perhaps smothered in Pan Gravy will seal the deal. Made of Buddy’s favorite flavorful combination of lamb, beef, and pork, each forkful goes down easy. Add Butternut-Sweet Potato Mash and you’ve got a simple meal that spells home-cooking at its most irresistibly autumnal. Served with Bi Color Corn, Carrots and Baby Peas.

Over the years, we got lots of you hooked on our Leek and Wild Mushroom Strata when you served it for brunch on Christmas or New Year’s Day. In the context of Rosh Hashanah, this charming casserole, consisting of country bread soaked in a silky egg custard, might be thought of as a savory main course kugel—layered with a filling of Gruyere, herbs, and sautéed leeks and portobellos. 

Toasted coriander, cumin, and caraway are the heart of the spice blend that seasons Wednesday’s Moroccan Braised Lamb with Honey and Almonds. This deeply savory stew is touched with sweetness for the new year, and served over a colorful Couscous of contrasting flavors and textures: Butternut Squash, Preserved Lemon, Cinnamon, and Dried Fruit.

To have eaten our Salmon Teriyaki is to be haunted by the question, how can something so simple produce so much pleasure? A little char, a little luster, and a lovely caramelized coating are what we dream of when we imagine this dish. There’s magic in the combo of mirin, sake, soy sauce and sugar, that results in a tasty glaze far greater than the sum of its parts. Served with a Japanese preparation, Sushi Rice with Mushrooms, and Sesame-Speckled Garlic Broccoli and Carrots.