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tuna frittata
Tuna and Caper Mini Frittatas

chicken cauliflower
Chicken and Cauliflower Savoyard

Twice-Cooked Potatoes

Menu Plan for the week of Nov. 29, 2013:  Saturday's Recipes

Tuna and Caper Mini Frittatas
Chicken and Cauliflower Savoyard
Twice-Cooked Potatoes

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

      You can use a mini-muffin pan for the frittatas to make them 'bite-size' for a cocktail party.  Fill the cups half full and bake for 8 - 12 minutes.

Tuna and Caper Mini Frittatas                          Preparation and cooking time:   35 minutes
       These Frittatas look like cupcakes but are actually fluffy eggs, mixed with small bits of anything savory. They can be served, hot, warm or cold and are great to do ahead for a party or, in summer, a picnic.

3oz (90gr) tuna, drained
1 1/2 tbs capers
12 dry-cured Greek or Kalamata olives, roughly chopped
1.5 oz (45gr) cheese   Cheddar was used in the photo
3 eggs
butter or cooking spray
olives for garnish   if you have them 

*Butter or spray a nonstick muffin (tartlet) pan, one that holds 6.  I know it sounds redundant to butter a nonstick pan but these will stick if you don't.
Divide the tuna, capers, olives and cheese evenly between the cups.
Crack the eggs into a large bowl and whisk well.  Using a ladle or spoon divide mixture evenly between the cups.  Bake at 400F (200C) for 12 - 15 minutes or until set. 
Frittatas will puff up considerably and then fall when removed from oven.  Allow to cool 5 - 10 minutes before removing from pan; they will start to come away from the sides of the pan as they fall making them easier to get out.  Serve with a garnish of olives or sliced cherry tomatoes, warm or at room temperature.
*Note:  if your muffin pan is silicone you do not need to butter it.

Chicken and Cauliflower Savoyard               Preparation and cooking time: 50 minutes
    Savoyard means to be cooked in the manner of Savoy, a mountainous region in the east of France, bordering Switzerland.  It usually also means there are runny, sharp cheeses in the sauce. When you pour the sauce over it looks like too much - but it settles down as it bakes ;-)

2 chicken breasts - boneless, skinless
8oz (240gr) cauliflower, about 1/3 large head  
1 medium onion
1 tsp dried tarragon
1 tsp dried thyme
1 tbs olive oil
1/4 cup dry white wine
Cheese Sauce
1/2 cup (4oz, 120ml) chicken broth
1/2 cup  (4oz, 120ml) white wine
1/2 cup (4oz, 120gr)  Greek or plain yogurt
1 tbs Dijon-style mustard
1 tsp tarragon
1/2 tsp thyme
3/4 cup (3oz, 90gr) shredded Gruyère or other strong cheese
1 tbs butter
1 tbs flour

For chicken:  Cut onion in half and slice thinly.  Cut chicken breasts in half.  In nonstick skillet heat oil over medium-high heat.  Add onion and sauté until tender, about 10 minutes.  Add tarragon, thyme and chicken breasts and sauté until chicken starts to brown.  Add 1/4 cup white wine, cover and reduce heat to low.  Simmer for 10 minutes. 
For cauliflower: Cut cauliflower into large florets.  Put into a steamer over an inch of water and steam for 10 minutes.  Remove from heat and set aside.
For sauce:  Shred cheese.  Melt butter in small saucepan over medium heat.  Add flour and whisk well. Cook flour, whisking, for about 30 seconds.  Slowly add wine, then stock, whisking constantly, until thickened.  Bring just to a boil, barely.  Add yogurt, mustard, herbs and heat through.  Stir in cheese and cook, stirring, just until cheese is melted. Remove and keep warm.   
To assemble: Get a small baking dish (just large enough to hold everything and, if possible, nice enough to go directly to the table).  With a tongs, remove the onions from the skillet and arrange in the middle of the baking dish.  Lay the chicken breasts on top and surround with the cauliflower.  Pour the sauce over all and bake, uncovered, in 400F (200C) for 20 minutes.  Remove and serve.

Twice-Cooked Potatoes                                  Preparation and cooking time:  40 minutes
These are slightly different than my usual oven fries, but still crispy on the outside, creamy on the inside; finished with just a sprinkle of salt.

2 medium potatoes
1 tsp dried rosemary
2 cloves garlic
1 tbs oil
salt - sea salt is nice

Cut potatoes in half (the short way). Put into a saucepan, cover with water (add a pinch of salt) and bring to a boil over medium-high heat.  Partially remove cover and continue to cook until barely done - about 15 minutes.  Drain, cover with cold water and drain again.  Let rest for 5 minutes, (or longer) then cut into slices 1/2" (1.25cm) thick - about 3 slices per half.  Mince garlic.
Heat oil over medium-high heat in large, nonstick skillet.  When hot add potato slices (placing each flat), rosemary and garlic - sprinkling over potatoes and into oil.  Sauté until lightly browned, 6 - 8 minutes.  Turn and brown other side.  Sprinkle with salt and serve.  

Cooking Schedule: 50 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives
large skillet (used 2X), saucepan with steamer basket
and lid, baking dish, 2 small saucepans, 1 lid, medium
bowl, muffin pan, whisk

Turn oven on, 400F (200C)
Butter / oil muffing pan (unless silicone)
Whisk eggs
Drain tuna
Cut cheese, olives
Divide tuna, capers, olives, cheese into cups
Spoon eggs into cups, bake
Slice the onions, sauté
Cut potatoes, cook
Cut chicken breasts in half
Cut the cauliflower, steam
Add chicken breasts to onions, brown
Grate cheese
Turn chicken

Mince garlic for potatoes
Add wine, herbs to chicken, cover, simmer
Remove frittatas, set aside
Melt butter in small saucepan
Add flour, whisk
Add wine, whisk
Add stock, whisk
Finish sauce, add yogurt, mustard, herbs, heat
Add cheese, heat until melted
Assemble onions, chicken, cauliflower in baking dish
Pour sauce over, bake
Drain, rinse potatoes, let rest
Remove frittatas from pan, plate, garnish if you like
Sauté potatoes, rosemary, garlic (medium heat)
Serve Frittatas, relax, enjoy
Interrupt to turn potatoes
Finish starter....
Mind the potatoes
Remove the chicken, Serve all

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