Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share:
Share Share Share Share Share
Follow:
Share Share Share Share

Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


steak with onions
Pan-Seared Steak with
Golden Onions

parsleyed new potatoes
Parsley New Potatoes

asparagus lemon oil
Asparagus with Lemon
Parsley Vinaigrette

 

Menu Plan for the week of April 5, 2013: Day 2 Recipes

Steak with Golden Onions
Parsley New Potatoes
Asparagus with Lemon Parsley Vinaigrette

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

       I'm not going to specify what kind of beef to use for the main course.  Just whatever looks good for the right price.  I used what is called a 'rumsteak' - kind of a fake tenderloin.

Pan-Seared Steaks with Golden Onions      Preparation and cooking time: 30 minutes
     Depending on the cut of meat you use, you can either serve this whole, on each plate or thinly sliced on the bias and served from a platter (a flank steak or skirt steak is best sliced).  Garnish with onions.

1 - 2 steaks, 12oz (375gr) total weight
1 1/2 onions
1 tbs white Balsamic vinegar
2 tsp Dijon-style mustard
1 tbs olive oil

Peel and slice onion. Heat oil in nonstick skillet over medium-low heat.  Add onion and sauté until starting to brown, about 15 minutes.  Stir in vinegar, mustard and heat through.  Remove onions to a plate and cover to keep warm.  Increase heat to medium-high and add steak.  Quickly cook steaks for 2 - 4 minutes per side depending on type, thickness and personal preference. 
Serve steaks, sliced or not, with onions on the side.

Parsley New Potatoes                                Preparation and cooking time:  30 minutes
     New potatoes are very young potatoes, golf ball size or smaller. Roast them whole unless quite large. Fingerling potatoes would be a good substitute. Actual new potatoes do not keep well and should be used within a few days.

10 - 15 new potatoes (enough for 2 people) substitute fingerlings or regular potatoes cut into chunks
1 clove garlic
3 tbs snipped fresh parsley   substitute 1 1/2 tbs dried
1 tbs olive oil
2 tbs butter
pepper

Leave small (an inch (2.5cm) or less in diameter) new potatoes whole.  Cut larger ones in half.  If using regular potatoes cut into quarters or smaller. Put potatoes in a bowl with olive oil and stir to coat. Lay on a baking sheet and roast, 400F (200C) for 30 minutes.
Mince garlic and snip parsley.  Melt the butter in a skillet large enough to easily hold the potatoes. Add the garlic and sauté 1 minute.  Add the parsley, potatoes and sauté 1 - 2 minutes.  Remove, add some fresh pepper to taste and serve.

Asparagus with Lemon Parsley Vinaigrette     Preparation and cooking time: 15 minutes
     White or green asparagus is simply finished with a light Lemon Parsley vinaigrette. 

10oz (300gr) asparagus, green or white
1 tbs good olive oil
1 tbs fresh lemon juice
1 tbs fresh, snipped parsley
pepper

Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk, laying it flat on the counter so as not to break it.   Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 6 - 8 minutes, a bit longer for white. 
Vinaigrette: Whisk together olive oil, lemon juice and parsley. 
To finish:  When asparagus is done, drain and put onto a serving plate, drizzle with Vinaigrette, add pepper and serve.

Cooking Schedule: 35 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, baking sheet, medium bowl, small bowl,
whisk, large skillet with lid, 2 medium skillets,

Turn oven on, 400F (200C)
Scrub potatoes, toss with oil, lay on baking sheet, bake
Slice onions for steak, sauté
Snip herbs, Mince garlic
Squeeze 1/2 of lemon  save other 1/2 for Wed.
Make vinaigrette for asparagus
     Pause while potatoes, onions cook

Trim and / or peel asparagus, put in skillet, cook   
Finish onions, cover to keep warm
Turn heat up for steak
Sauté garlic for potatoes
Fry steak
Remove potatoes
Add parsley, potatoes to garlic
Turn steak
Finish potatoes
Arrange steaks, onions on plates
Remove asparagus, drain, add vinaigrette
Serve all!