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Menu Plan for the week of Oct. 4, 2013: Friday's Recipes

Chorizo and Cheese Mini Frittatas
Vieux Carré Scampi
Soft Polenta with Leeks
Peas with Leeks

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     I originally made these with salami, but, as long as we had the chorizo....  Easy dinner to end the week.

Salami and Cheese Mini Frittatas                       Preparation and cooking time:  25 minutes
    Mini Frittatas are wonderful, little egg muffins: great, warm, for a starter; great, cold for an on-the-go breakfast.  They can be made with anything and everything and just need a small bit for flavor.  

1oz (30gr) chorizo or salami
3 eggs
1.5oz (50gr) shredded or finely chopped Gruyère 
1 tbs snipped fresh oregano
1 tbs olive oil
butter or cooking spray if needed
cherry tomatoes for garnish if you have any in the garden

Roughly chop chorizo / salami.  Butter or spray a nonstick muffin (tartlet) pan - one that holds 6, or use a silicone pan (which should not need any butter).  Divide chorizo and place in muffin cups.  Snip/shred herbs and divide between cups.  Crack the eggs into a large bowl and whisk well.  Using a ladle or spoon divide eggs evenly between the muffin cups.  Divide cheese and sprinkle over eggs.  Bake at 400F (200C) for 14 - 17 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, garnished with a few cherry tomatoes, warm or at room temperature.

Vieux Carré Scampi                                                    Preparation and cooking time: 30 minutes
     This is based on one of a 'box' of recipes I got years ago.  It's a bit heavy on the butter, which makes it ideal for serving over rice or pasta... Or Polenta

12oz (360gr) shrimp (prawns)
1 tbs lemon juice
1 clove garlic
1 shallot
1 tbs dried parsley
2 tbs butter
1/2 cup (2oz, 60gr) shredded cheese - your choice, I use Gruyère

Clean shrimp if needed.  Divide into 2 buttered, shallow, individual baking dishes or 1 larger one, arranging nicely.  Peel and finely chop shallots and garlic, divide and sprinkle over shrimp.  Sprinkle parsley over shrimp.  Drizzle with lemon juice, dot with remaining butter and sprinkle the cheese over all.  Bake at 375F (190C) for 15 - 20 minutes, until hot, bubbly and shrimp are done.  Time varies depending on size of shrimp.  Serve. 
Note: I put the small dishes on a baking sheet for easier handling.

Soft Polenta with Leeks                                         Preparation and cooking time:   20 minutes
       Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency. It can be adjusted at the end, before serving. This should be very thick but not stiff. 

1/2 medium leek
1 cup (8oz, 240ml) chicken stock
1/4 cup polenta, quick-cooking,
1 tsp dried oregano
1/4 cup (2oz, 60ml) milk or cream (or more stock)
1/4 cup shredded cheese
1 tbs olive oil

Clean and slice leek.  Sauté in oil in small saucepan over medium heat.   When leeks are soft, 7 - 10 minutes, add stock, oregano and heat.  When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done.  Add milk (or stock) to thin and cheese.  Stir well and serve.     

Peas with Leeks                                                          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. The leeks add interest, mild onion flavor and color.  

1 cup (8oz, 240gr) fresh or frozen peas
1/2 medium leek
2 tsp olive oil
2 tbs water
1 tsp butter

Trim leek, cut in half the long way and rinse thoroughly.  Slice half of leek (reserving other half or another use).  Heat oil over medium heat in small skillet or saucepan.  Add leek and sauté until tender, about 7 minutes.  Add peas, water, cover and simmer until peas are hot and tender, about 5 minutes longer.  Uncover and drain.  Toss with butter and serve.

Cooking Schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium bowl, whisk, 2 small saucepan with lids, baking dish(es), baking sheet, muffin pan Turn oven on, 400F (200C) Cut chorizo Cut or shred cheese Butter muffin pan if needed Put eggs, herbs, in bowl, whisk Assemble frittatas: chorizo, eggs, cheese Bake frittatas Clean shrimp if needed Butter baking dishes Arrange shrimp in baking dishes Chop shallot and sprinkle over shrimp Mince garlic and sprinkle over shrimp Sprinkle parsley over shrimp Sprinkle lemon juice over shrimp Dot with butter, sprinkle with cheese

Put small dishes on baking sheet, set aside Clean, slice leek, divide Sauté leek for polenta Sauté leek for peas Shred cheese for polenta if needed Add stock to leeks for polenta Add peas, water to leeks, cover, turn off heat Remove frittatas Reduce oven to 375F (190C) Bake shrimp Add polenta to stock, whisk Cover, remove from heat Remove frittatas, plate, garnish Serve frittatas Done? Remove shrimp Reheat peas Add milk or stock, cheese to polenta, stir well Drain peas, add butter, stir Serve all

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