Menu Plan for Winter I: Week 4, Tuesday


Weekly Menu

Shopping List

Daily Recipes:


New Year's Eve Dinner
Feta and Caper Tart
Coquilles Saint-Jacques
Basmati Rice Red Pepper Pilaf
Broccoli with Shallots and Mustard

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

      New Year's Eve. If you're not going out, try this lovely dinner with a bottle of Champagne.  It's festive, pretty and easy.  Phyllo dough can be thawed and re-frozen twice.

Feta and Caper Tart 

Total time: 35 minutes
     We are using filo (phyllo) dough to make cups for these little tarts, filled with feta and capers.  They could be made smaller, using a small muffin pan, and eaten out of hand. 

Feta and Caper Tart Ingredients:


Coquilles Saint-Jacques

Total time: 30 minutes
     If you are getting scallops in their shells, the shells make a lovely presentation.  I love scallops but do not like the coral.  Remove it or not as suits you.  Be careful not to overcook the scallops.  This used to be very decadent ... I made it recently and trimmed back the fat a bit.  Still...  I only do it once a year.

Coquilles Saint-Jacques Ingredients:


Basmati Rice Red Pepper Pilaf

Total time: 20 minutes
    Fragrant Basmati rice, finished with sautéed red pepper, onion and garlic, makes a pretty side dish.

Basmati Rice Red Pepper Pilaf Ingredients:


Broccoli with Shallots and Mustard

Total time: 25 minutes 
    The broccoli is steamed, just until done, but should retain a bit of crispness.  It's finished with a pungent mustard and shallot sauce.

Broccoli with Shallots and Mustard Ingredients:


Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans, 1 lid, large skillet, medium skillet,
small skillet, medium saucepan with steamer basket
and lid, small baking dishes for scallops, 2 ramekins,
bowl, whisk

Turn oven on 400F (200C)
Sauté bacon
Oil, fold filo, place in ramekins
Remove bacon, divide, crumble 
Add feta, capers, bacon to filo cups
Whisk eggs, crème fraiche, herbs
Pour into cups
Start to bake filo cups
Mince/chop all shallots
Trim, slice mushrooms
Chop pepper
Cut broccoli, place in steamer, do not heat
Heat stock, wine, bay leaf in skillet
Start to sauté shallots for scallops
Sauté rice
Add stock to rice, cover, simmer
Add scallops to stock, cook

Add mushrooms to shallots, sauté
Remove scallops, put in baking dishes
Reduce cooking liquid
Melt butter in saucepan
Add shallots, mushrooms to scallops
Add flour to butter, stir
Add cooking liquid to flour, stirring
Add crème fraiche, finish sauce, pour over scallops
Sprinkle with crumbs, cheese
Sauté peppers, shallot for rice, very low heat
Turn off rice if close
Remove filo cups
Turn oven to 375F (190C)
Start to bake scallops
Start to steam broccoli
Open Champagne, serve starter, relax
Remove broccoli, sauté shallots
Add rice to pepper / shallots, stir to combine
Remove scallops
Finish broccoli, serve all
Relax and toast the new and old years
Coffee?  Chocolates? 

                    Happy New Year!

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: