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Menu Plan for the week of Nov. 15, 2013: Friday's Recipes

Cheese Pancake with Spinach Salad
Scallops in White Wine
Parmesan Potato Crisps
Butternut Squash Patties

Cooking time:  50 minutes for menu          Cooking schedule: see below for instructions

     The scallops are seared, then reheated after the starter. There are a lot of steps to this meal - but not a lot of work ;-) 

Cheese Pancake with Spinach Salad             Preparation and cooking time:   30 minutes
    This is a cheese dish, not an egg dish, although at first glance it resembles a frittata.

1 egg
3/4 cup (3oz, 90gr) Gruyère cheese
3 medium shallots
1 tsp oil
4oz (120gr) spinach
1 rib celery
8 black Greek or Kalamata olives
2 tsp Dijon-style mustard
2 tsp white Balsamic vinegar
2 tbs good olive oil

Cheese pancake: Peel shallots and thinly slice. Heat oil in a small, nonstick skillet or omelet pan.  Add shallots and sauté over medium heat until well-cooked and browned. Slice cheese and lay evenly on shallots.  Put egg into a small bowl and whisk well.  Pour over cheese and let cook over low heat, undisturbed for 15 minutes.  When there is a brown crust on the bottom, turn, using 2 plates. (Slide it onto one plate, put another plate on top.  Flip the plates over. Slide the pancake back into the skillet, uncooked side down.) Cook other side until brown, about 5 minutes longer.
When done, slide onto a plate, cut in half and serve, spinach salad on the side.
Spinach salad: Prepare spinach, wash and pat dry if needed. Thinly slice celery. Slice olives.  In a small bowl, whisk mustard, vinegar and olive oil.  Stir in celery and olives.  Arrange spinach on plates, spoon dressing on top.

Scallops in White Wine                                         Preparation and cooking time:   30 minutes
    Sweet scallops with a simple wine sauce. Scallops are best when cooked quickly over fairly high heat.  Overcooking tends to make them tough.

10oz (300gr) large scallops
1 shallot
1/2 tsp paprika
1/2 tsp chives
1/4 cup wine
1/4 cup chicken stock
1 tbs Dijon-style mustard
1/4 cup Greek yogurt 
2 tsp olive oil

Slice shallot.  Heat oil in a medium skillet.  Add shallot and sauté until tender.  Move to the side.  Add scallops and quickly brown on both sides over high heat.  Remove scallops.  Reduce heat and add paprika, chives, wine, stock and mustard.  Stir well to scrape up the browned bits and the shallots. Stir in yogurt, return scallops to heat through.  Serve.

Parmesan Potato Crisps                                          Preparation and cooking time: 45 minutes
   These get quite brown and crispy.  If you prefer them more like potatoes (and less like chips) cut them a bit thicker and only bake for 30 minutes.  You can turn them or not. 

2 - 3 medium potatoes
2 tbs olive oil
1 tsp marjoram
2 tbs Parmesan cheese. grated

Slice potatoes the long way into 3/16 inch (.5cm) thick slices.  You should get 5 - 7 slices from each potato - discard 'end's.  Mix olive oil, marjoram and Parmesan together in a wide bowl.  Add potato slices and stir/turn to coat.  Lay on a nonstick baking sheet (if you have one - just makes it easier) with a lip.  Put in a 400F (200C) oven and bake for 30 minutes.  After 30 minutes, remove pan, turn potato slices and return to oven for 10 more minutes.  When done, remove from pan and serve.  These should be a lovely golden brown and very crunchy.

Butternut Squash Patties                                  Preparation and cooking time: 30 minutes
    Shredded butternut squash, with a bit of egg to hold it together, fried until crisp.

2 cups shredded butternut squash
1 egg, beaten
1 tbs Dijon-style mustard
2 tbs dry bread crumbs
2 tbs Parmesan cheese, grated
Salt and pepper to taste
1 tbs olive oil

Shred squash using large holes on box shredder or food processor.  In medium bowl lightly beat egg, add mustard, bread crumbs, Parmesan, salt and pepper.  Mix well. Add squash and mix well.  Heat large nonstick skillet over medium heat with 1 tbs oil. Divide mixture into 4ths and spoon each 4th into pan, shaping into patty and patting down lightly. Sauté 10 minutes, or until brown, then turn and sauté the other side 10 minutes longer.  Remove and serve. 

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking Schedule: 50 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small nonstick skillet, 2 large skillets, 1 lid, baking sheet, 2 small bowls, medium bowl (used 2 X), whisk Turn oven on 400F (200C) Slice potatoes Grate all Parmesan Mix herbs, oil, Parmesan Add potatoes, coat, lay on baking sheet, bake Peel, slice all shallots Sauté shallots for pancake Clean butternut squash, shred Add cheese to shallots Whisk egg, pour over cheese, cook Whisk egg for squash Add mustard, crumbs, Parmesan, salt, pepper, whisk Add squash, stir well Divide into 4ths, add to large skillet, sauté Prepare spinach Slice celery, olives

Make dressing for spinach, add celery, olives, set aside Sauté shallot for scallops Turn cheese pancake Turn butternut squash patties Move shallots to side, sauté scallops Arrange spinach on plates, top with dressing Turn scallops Remove potatoes, turn, bake Remove scallops, cover to keep warm Add paprika, chives, wine, stock, mustard, stir Turn heat off under skillet Turn butternut patties down very low Remove cheese pancake, cut, serve, eat Done? Turn heat up under skillet for scallops Add yogurt, stir Return scallops to skillet, cover, heat through Remove potatoes Remove butternut squash patties Remove scallops, spoon sauce over Serve

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