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Menu Plan for Winter I: Week 1, Saturday

Gnocchi with Mushroom Sauce
Paupiettes (Provençal Veal Rolls)
Potato Gratin with Caramelized Shallots
Sautéed Shredded Brussels Sprouts with Leek

Cooking time:  80 minutes for menu       Cooking schedule: see below for instructions

      Both the potatoes and the veal rolls can be done ahead and reheated, making this perfect for entertaining or relaxing. You could substitute thin turkey cutlets or thinly sliced beef for the veal.

Gnocchi with Mushroom Sauce

Total time: 25 minutes
    Gnocchi, boiled first, then fried, gets a wonderful, crunchy exterior. Here they are finished with a savory mushroom sauce.

Gnocchi with Mushroom Sauce Ingredients:

 Instructions:

Paupiettes (Provençal Veal Rolls)  

Total time: 70 minutes 
    Thinly sliced veal or beef, rolled around a variety of stuffings are found all around the Mediterranean.  These, with dry-cured ham and olives, are typical of Provençal.  The meat should be between 1/16th and 1/4th inch thick (.4cm). It's best if you can have the butcher slice it.  Or buy veal scallops and pound them thinner if needed.

Paupiettes (Provençal Veal Rolls)  Ingredients:

 Instructions:

Note:  I didn't have kitchen string and discovered unflavored dental floss works great. 

Individual Potato Gratin with Caramelized Shallots

Total time: 1 hour 20 minutes 
    The sweet, caramelized shallots under the bubbling, golden cheese is wonderful.  If you don't normally have milk on hand you can substitute chicken stock, or half cream (or crème fraiche) and half water.

Potato Gratin with Caramelized Shallots Ingredients:

 Instructions:

Note:  Put the dishes on a baking tray, for ease of handling and because they will probably cook over - saves oven clean-up.  I use one large sheet of foil and loosely cover both of them with it. 

Note 2: You can bake this in one, larger baking dish. Try not to layer the potatoes deeper than 1" (2.5cm).  Increase covered baking time by 10 minutes.

Sautéed Sliced Brussels Sprouts with Leeks

Total time: 10 minutes
    I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is not overcooking.  Shredding, followed by a quick sauté is perfect.

Sautéed Sliced Brussels Sprouts with Leeks Ingredients:

 Instructions:

Cooking Schedule: 80 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
pot and strainer for gnocchi, heavy pot or skillet
with lid, small baking dishes, foil, 2 medium skillets
(used 2X)

Turn oven on, 400F (200C)
Slice shallots, sauté
Lay out veal, ham, spinach
Chop olives
Turn heat up under shallots, stir
Add sugar to shallots, stir, reduce heat
Assemble veal rolls
Brown veal rolls
Add white wine, reduce heat, cover, simmer
Slice potatoes, shred cheese
Assemble gratins, cover and bake
     25 minute break
Put water on high heat for gnocchi
Mind the veal

Trim, slice Brussels sprouts, 1/2 leek
Chop shallot, mushrooms
Sauté shallot
Cook gnocchi, drain
Sauté gnocchi
Add mushrooms, Worcestershire to shallots
Remove potatoes, uncover, return
Dissolve cornstarch in water for mushrooms
Add paste, stock to mushrooms, simmer
Turn gnocchi
Sauté leeks, sprouts
Plate gnocchi, spoon mushroom sauce over
Reduce heat under sprouts
Serve Gnocchi
Done?  Stir sprouts, increase heat if needed
Remove potatoes
Remove veal
Dissolve cornstarch in water for veal
Thicken sauce, pour over veal
Serve all

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