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Menu Plan for Winter I: Week 3, Tuesday
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Daily Recipes:
Christmas Eve Dinner
Smoked Salmon with Traditional Garnish
Roast Beef Tenderloin with Red Wine Sauce
Potato Mushroom Timbales
Braised Asparagus with Butter
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
Holiday meals are full of tradition. You could substitute a Standing Rib Roasted and Yorkshire Pudding. As to the Asparagus.... I know, out of season and expensive, but if we can get it, we will. Get a Bûche de Noël at your favorite bakery. This is a dinner for two, but is easily expanded. Allow more time if making a larger roast.
Smoked Salmon with Traditional Garnish
Total time: 30 minutes
This is not meant to be done with the dry-smoked, shrink- wrapped 'Cajun (or whatever) salmon. It is meant to be the moist, European kind that is either pre-sliced or sliced off a whole salmon in paper thin slices. You will want 2 - 3 slices per person depending on how big the slice. The serving should almost cover the plate. If you have never tried this
kind now is the time! If you are having salad tomorrow will want 1/2 to 2/3 as much as for this. Dry white wine or Champagne is best.
Ingredients:
- Smoked salmon for 2 people, 6oz, (180gr) total
- 1 lemon
- 2 slices whole wheat bread, buttered, crusts trimmed and sliced into fourths
- 2 eggs, hard boiled
- 2 tbs minced shallot
- 2 tbs small or minced capers
Instructions:
- Boil eggs - can be done earlier in the day.
- Peel eggs.
- Finely chop egg whites and yolks, keeping separate or simply quarter.
- Mince onion.
- To serve: Lay salmon out on plates, put bread points around salmon. Arrange eggs, onion and capers around salmon on each plate. Quarter lemon and put 2 quarters on each plate.
- To eat: Squeeze the lemon over the salmon and enjoy with bread and garnishes.
Beef Tenderloin with Red Wine Sauce
Total time: 40 minutes
Cooking time can vary depending on the size of the roast. A meat thermometer is best. Start checking after 20 minutes for a small roast and 30 for a larger one. Remember it will cook a bit more once off the heat.
Ingredients:
- The Beef
- whole or piece of beef tenderloin, about 6oz (180gr) per person - but at least 16oz (480gr)
- 1 tbs olive oil
- 1 tsp dried thyme
- 1 tbs Worcestershire sauce
- The Sauce
- 2 shallots
- 2 cloves garlic
- 1 cup (8oz, 240ml) red wine
- 1/2 cup (4oz, 120ml) beef stock
- 1 tsp fresh or dried thyme
- 1 tsp Balsamic vinegar
- 1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs water
Instructions:
- The Beef
- Rub beef with oil, thyme and Worcestershire.
- Roast in 400F (200C) oven for 25 - 40 minutes, depending on size and desired finish - 105F (48C) for rare, 115F (52C) for medium-rare, 130F (54C) for medium. The temperatures are lower than normal because it's a small piece of beef. The tenderloin in the photo was taken out of the oven at 115F, after app. 40 minutes.
- Allow to rest for 10 - 15 minutes before slicing.
- The Sauce
- Finely chop shallots and garlic.
- Heat oil in saucepan medium-high heat. Add shallots and garlic; sauté 1 - 2 minutes.
- Reduce heat to low and add red wine. Simmer until reduced by half.
- Add beef stock and simmer until reduced by half again.
- Dissolve cornstarch in water and add to sauce, stirring until thick.
- Add thyme, vinegar and keep warm until ready to use.
- To serve
- Cut the beef into 1/2" (1.5cm) slices and arrange on a warm platter. Spoon some sauce on the side and serve.
Potato Mushroom Timbales
Total time: 60 minutes
I made these using 'rings' - ramekins without a bottom. Regular ramekins will work fine, just carefully turn timbale over after taking out, so that brown side is 'up'.
Ingredients:
- 2 medium potatoes, (12oz, 360gr)
- 2 medium shallots, (3oz, 90gr)
- 3oz (90gr) mushrooms
- 1.5oz (45gr) Gruyère cheese, shredded
- 2 tsp olive oil
- butter
Instructions:
- Finely chop the mushrooms and shallots.
- Shred the potatoes.
- Heat 1 tsp oil in medium skillet. Add onions, mushrooms and sauté until tender and starting to brown. Remove and set aside.
- Heat remaining tsp oil and add potatoes. Sauté until potatoes are starting to get tender and are partially cooked.
- To use ramekins: Generously butter the bottoms and sides of 2 ramekins.
- Pat 1/4 of the potatoes into each ramekin.
- Divide and add the mushroom and onion, patting down lightly.
- Top with the remaining potatoes.
- Put the cheese on top and bake (400F, 200C) until brown and bubbly, about 30 minutes.
- Run a knife around the edges of the ramekin. Put a plate on top and tip over, releasing the timbale onto the plate.
- Turn again to have brown side up. Serve.
- To use rings: Put 2 rings on a baking sheet that's been lightly brushed with oil.
- Pat 1/4 of the potatoes into each ring.
- Divide and add the mushroom, onion, patting down lightly.
- Top with the remaining potatoes.
- Put the cheese on top and bake (400F, 200C) until brown and bubbly, about 30 minutes.
- Slip a spatula under the rings and transfer to plates. Remove rings and serve.
Braised Asparagus with Butter
Total time: 15 minutes
Roasted, fried, grilled - all wonderful ways to fix asparagus. Sometimes we just have to do the classic. Cooking time for asparagus varies with the thickness so be careful not to overcook. I normally remove the pan from heat, but leave covered, for 7 - 9 minutes more, after the lid has reached the 'too hot to touch' point.
Ingredients:
- 12oz (360gr) asparagus - more if you truly love it
- 1 - 2 tbs butter
- Seasoning: fresh cracked pepper, snipped chives, basil, or other herb
Instructions:
- Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk.
- Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil.
- Lower heat and cook just until done, 10 - 15 minutes, longer for white, adding a bit of water as needed. When done drain and put into a serving dish.
- Return the skillet to heat and melt the butter.
- Add the herbs and sauté 30 seconds.
- Add asparagus and sauté until heated through.
- Put back onto serving dish and serve - adding salt and pepper if desired.
Cooking Schedule: 60 minutes |
Shred cheese Merry Christmas! |
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