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

Turkey Cutlets with Tarragon White Wine Sauce
Fried Sweet Potatoes
Peas with Prosciutto

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

      Poultry, tarragon and white wine are made for each other.... As are peas and prosciutto. Sweet potatoes can be very large - 1 may be enough.

Turkey Cutlets in Tarragon White Wine       Preparation and cooking time:  25 minutes
      You can use turkey tenderloin - sliced horizontally to make cutlets, or kept whole and simmered another 10 minutes, then sliced before serving.  This is served with a light tarragon sauce.

12oz (350gr) turkey cutlets 
1 onion
1 tsp Dijon-style mustard
2 tsp tarragon
1/2 cup (4oz, 120ml) white wine
1/2 cup (4oz, 125gr) yogurt
1 tbs olive oil
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water

Chop onion. Heat oil in medium nonstick skillet.  Add onion and sauté about 5 minutes.  Move to the side and add turkey cutlets.  Lightly brown on each side, about 5 minutes. Add tarragon, mustard and white wine, reduce heat and simmer, covered, 10 minutes. 
Dissolve cornstarch in water.  Remove turkey to small platter.  Increase heat under sauce.  Add cornstarch and stir until thickened and clear.  Add yogurt and stir.  Spoon sauce over turkey and serve.

Fried Sweet Potatoes                                          Preparation and cooking time:  35 minutes
     Incredibly easy, faster than the more traditional sweet potato methods of baking or drenching in something sweet; simple frying lets the wonderful flavor shine.  A bit of oil added to the butter helps prevent burning.

1 - 2 sweet potatoes, (14oz, 420gr)
2 tsp butter
1 tsp olive oil
1/2 tsp thyme
salt and pepper

Peeling the potatoes is optional but not necessary.  Cut the potatoes: slice the long way, first in half, then in half again.  Now slice (the short way) about 1/4 inch thick.  Heat oil and butter in large nonstick skillet.  Add potatoes and sauté until tender and a little crispy, stirring and flipping as needed.  Sprinkle with thyme, salt, pepper and serve.

Peas with Prosciutto                                      Preparation and cooking time: 15 minutes
    I try to keep prepared, canned and frozen food to a minimum, but some foods, like peas, I think are actually better frozen; as well as difficult to get fresh. 

8oz (240gr) fresh or frozen peas
1 shallot
1 tbs chicken stock
2 slices Prosciutto (about 2oz, 60gr)
1 tbs olive oil

Finely chop shallot.  Roughly chop Prosciutto.  Heat oil over medium heat in small skillet or saucepan.  Add shallot and sauté until tender, about 5 minutes.  Add peas and stock, cover and simmer until peas are hot and tender, about 5 minutes longer.  Uncover, add Prosciutto and simmer another 3 minutes.  Serve.

Cooking schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet, medium skillet with lid, small saucepan with lid Cut sweet potatoes Heat oil, butter Add sweet potatoes, sauté Chop onion, sauté Chop shallot, Prosciutto Move onion to side, brown turkey Turn / flip sweet potatoes

Turn turkey Add wine, tarragon, mustard to turkey, cover, simmer Sauté shallot Turn / flip sweet potatoes Dissolve cornstarch in water Add peas, stock to shallots, cover, simmer     Pause while it all finishes Stir cornstarch into white wine, thicken Stir in yogurt Uncover peas, add Prosciutto Finish potatoes Serve

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By Katie Zeller

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