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Menu Plan for the week of Nov. 22, 2013:  Saturday's Recipes

Gratin of Leeks with Ham
Beef Tips with Mushroom and Shallots
Mashed Potatoes with Caramelized Onions
Broccoli with Lemon Pepper

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

      Beef Tips or Sirloin Tips are a classic, old Steak House menu item. The Leek Gratin is a French classic.  The Mash with Caramelized Onion is my own classic. Save the leek stock for the soup.

Gratin of Leeks with Ham                                Preparation and cooking time: 30 minutes
     Leeks belong to the onion family but are much milder.  They are used a lot in French cooking and are often seen as a first course. This is a traditional presentation... updated a bit ;-)

3 medium leeks
1 cup chicken stock
1 cup water
2oz, 60gr) ham
2oz (60gr) cheese, Gruyère would be good
3 tbs white wine
1 tbs Greek or plain yogurt
1/2 tsp tarragon

Cut root end off leeks.  Cut tops leaving 5 inches (12cm) of white to pale green leek.  Cut leeks in half the long way and discard outer leaves.  Rinse under cool running water fanning the layers a bit to get out any remaining sand.  Heat chicken stock and water in a medium skillet to a simmer.   Lay leeks in a row in the simmering broth.  Cover and simmer for 10 minutes. 
Cut the ham into strips and place in 2 individual baking dishes or one larger one.  You want to be able to lay the leeks neatly.  I used 2 oval dishes that were 5" (12cm) long by 2 1/2" (7cm) wide.  Uncover and remove leeks with a tongs, draining and trying to keep them together. (Reserve broth.)  Place 3 leek 'halves' on top of ham in each baking dish.  Divide the cheese and place on top of the leeks.  Mix the wine, yogurt and tarragon.  Spoon around the edges of the leeks.  Bake, 400F (200C) for 12 - 15 minutes, until heated through and cheese is bubbly.  Remove and serve. 

Beef Tips with Mushroom and Shallots         Preparation and cooking time:   45 minutes
     This uses a better cut of beef, sirloin tips, and is not meant to be braised for a long time. If you get a really nice, tender cut, don't braise at all, keep medium-rare.  Just brown quickly, and add to the sauce at the end to reheat.

14oz (420gr) beef tips or sirloin tips
4oz (125gr) mushrooms
4 medium shallots
1 tbs Worcestershire sauce
1/3 cup (3oz, 90gr) dry sherry
1/3 cup (3oz, 90gr) beef broth
1 tbs olive oil
1 tsp cornstarch dissolved in 1 tbs water

The beef:  Cut beef into 1" (2.5 cm) cubes.  Heat oil in a medium skillet.  Add beef and brown quickly on all sides.  Remove and set aside.
The sauce:  Trim and thickly slice mushrooms.  Peel shallots and cut into quarters vertically. After removing beef add shallots and mushrooms to skillet, sauté until starting to brown, 5 - 7 minutes.  Add broth, sherry, Worcestershire, browned beef, cover and simmer, 30 minutes. 
To finish:   Dissolve cornstarch in water. Uncover skillet, increase heat, add cornstarch, stirring until thickened. Serve.

Mashed Potatoes with Caramelized Onions   Preparation and cooking time:  30 minutes
    The caramelized onions add a bit of sweet and the horseradish adds a bit of hot, making these a great accompaniment to roast meats... with or without gravy!

2 medium potatoes, 10oz (300gr)
1 large onion
1 tbs olive oil
1 tbs brown sugar
1 tsp prepared horseradish
1 tsp Dijon-style mustard
3 tbs milk, yogurt or chicken stock

Peel and cut potatoes into cubes.  Cook in boiling, salted (1/4 tsp) water, partially covered, for 15 - 20 minutes, until very tender.
Peel and cut onion in half through the stem end.  Cut into thick slices, then cut the slices in half.  Heat oil in nonstick skillet over medium heat.  Add onions and sauté until very tender and starting to brown, about 25 minutes.  Stir in sugar and cook, stirring, until sugar is melted.  Keep warm.
To assemble: Put milk, horseradish and mustard in a small bowl and stir or whisk well, to break-up mustard.  Add to skillet with the onions and heat through.  Drain potatoes and mash with potato masher or fork.  Add the onion/milk mixture and stir well to combine.

Broccoli with Lemon Pepper                          Preparation and cooking time:   20 minutes
    A bit of lemon perks up the flavor of broccoli and the pepper adds just a touch of heat to make things interesting.

1/2 medium head of broccoli
1 tbs olive oil
1 tbs butter
1 tsp lemon juice
1 tsp dried thyme
1/2 tsp seasoned pepper or lemon pepper or 1/4 tsp regular pepper

Cut broccoli into bite size florets and stems.  Put in steamer basket in saucepan with an inch of water in bottom.  Put on medium heat and steam for 10 - 12 minutes or until done.  Remove from pan and set aside, discarding water. 
In same pan heat butter and oil.  Add lemon, thyme and pepper and sauté lightly.  Add broccoli and stir.  Serve.

Cooking Schedule: 45 minutes for menu Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small bowl, baking dish (es) small saucepan with lid, medium saucepan with steamer basket and lid, 3 medium skillets, 1 lid Turn oven on, 400F (200C) Trim leeks, cut in half Put leeks, stock in skillet, cover, simmer Slice onion, sauté Cut beef Trim, slice mushrooms Peel, cut shallots Brown beef Remove beef, add mushrooms, shallots, brown Cut Prosciutto, place in baking dishes Remove leeks, lay on Prosciutto Return beef to skillet, add sherry, broth, Worcestershire Cover beef, simmer Top leeks with cheese Mix yogurt, wine, tarragon, spoon around leeks, bake

Peel potatoes, cut, cook Cut broccoli Mind the onions Mix milk, horseradish, mustard, set aside Dissolve cornstarch in water, set aside     Pause while stuff cooks Remove Leek Gratin Turn onions down Turn potatoes off if done Steam broccoli Serve Leek Gratin, relax... all under control... Done? Drain potatoes, return to heat briefly to dry Remove broccoli, drain pan Add butter, oil, lemon, thyme, pepper, heat Add broccoli, turn heat very low Mash potatoes Add horseradish mix to onions, heat through Add onions to potatoes, mix well, cover Add cornstarch to beef, stir to thicken Serve all

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