WEEK ONE
Chicken Stock
Cream of              
    Mushroom Soup
Chicken Marsala
Rice Pilaf Method
Roasted Vegetables
Chocolate Mousse

WEEK TWO
Spring Soup
Beef Stew
Spatzli
Stri Fry
Bakalava

WEEK THREE
Bean Soups
Chilled Fruit Soups
Roasting Meats
Potatoes Boulangere
Facaccia Bread
Spice Cake

WEEK FOUR
Marinara and
    Bolognaise Sauces
Gnocchi
Glazed Vegetables
Fruit Pie

WEEK FIVE
Vegetable Soup
Fish Cookery
Collard Greens w/
     Caraway and
     Onions
Cream Caramel
    & Creme Brulee

WEEK SIX
Braised Pork Chops
Stuffed Vegetables
Mayonnaise and
     Coleslaw Dressing
Crepes

Fish Cookery

Poached fish:

Court bouillon
50 % white wine
50 % water
Onion
Celery
Carrots
Bay leaves
Thyme
Salt
Pepper

Place all in pot, bring to a boil, reduce heat and simmer for five minutes.
Use this liquid to poach fish in.
Add the fish and simmer until it will flake under pressure.

Baked fish: Rub the fish with olive oil or melted butter
Season with salt, pepper, and butter herb or spice that you like.
Examples: Basil, dill, garlic, mint, cumin, curry...
Bake at 350 degrees until fish flakes under pressure.

Sautéed fish: cut the fish into medallions or slices.
Dredge in seasoned flour
Sauté until well browned, turning it once.
Add wine, stock, water or clam juice.
Add capers, onion, olives...
Simmer until the fish is tender.