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   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
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pork with peppers
Braised Pork in Red
Wine and Red Peppers

potato puffs
Mashed Potato Puffs

fried carrots
Fried Carrots

Menu Plan for the week of Jan. 25, 2013: Day 2 Recipes

Braised Pork in Red Wine with Red Peppers
Mashed Potato Puffs
Fried Carrots

Cooking time:  2 hours for menu     Cooking schedule: see below for instructions

        This dinner needs a long cooking time but is very little work. Half the pork, vegetables and sauce will be for the pasta on Day 4.

Braised Pork in Red Wine and Red Peppers             Preparation and cooking time:   2 hours
I use a medium-size roast, about 2 lbs and it cooked to the correct temperature in under 90 minutes.  As with most braises, longer cooking time is fine.  Half of the pork and half of the vegetables and sauce are for another meal.

1 pork loin roast,   app. 2lbs (1000gr)
1 large red pepper
3 medium leeks   about 2 cups, sliced
2 ribs celery
3 cloves garlic
15oz (450gr) tomatoes
4 bay leaves
1 tbs paprika
1 tbs oregano
1 tbs olive oil
2 cups (16oz, 480ml) red wine
1 tbs cornstarch (maizena) dissolved in 2 tbs water

Clean and trim leeks, discarding the dark green tops.  Cut in half the long way and slice.  Cut pepper into thick strips.  Roughly chop celery.  Mince garlic. Roughly chop tomatoes, reserving all juices. 
Heat oil in heavy pot or Dutch oven.  Add leeks, peppers, celery, garlic, and sauté until tender, about 10 minutes.  Remove to a plate and set aside. 
Mix paprika, oregano and olive oil. Rub all over pork. Add pork to pot and brown on all sides.  Add 1/4 cup of red wine and stir up all the browned bits from the bottom of the pan.  Return vegetables to pot, arranging around pork.  Add tomatoes, red wine and bay leaves.  Bring to a boil, cover, reduce heat to a slow simmer and braise for 90 minutes.  Or longer....
To finish:  Dissolve cornstarch in water. Remove pork to a platter.  With a slotted spoon, remove the larger vegetables and arrange around pork. Tent loosely with foil and let rest.   Increase heat under remaining sauce. Add cornstarch, stirring until thick and clear - you may not need it all to get a thickened sauce.  Slice some of the pork, spoon some of the sauce on the vegetables and pork and serve.  Save leftover pork, vegetables and sauce.

Mashed Potato Puffs                                                   Preparation and cooking time:  40 minutes
     Individual mashed potato puffs with a surprise inside.  The original reason was to keep the potatoes piping hot while we had the first course.  The cheese was.... just because!

2 medium potatoes
2 tbs butter
1 - 2 tbs milk  
dash salt
1/2 tsp paprika
4 1" (2.5cm) cubes strong, soft cheese  Cheddar, Muenster, Tomme
1 tsp butter

The potatoes: Peel potatoes and cut into large chunks. Put potatoes in medium saucepan and add just enough water to cover. Add salt and cover. Bring to a boil over medium heat. When boiling (and pay attention or they will boil over) reduce heat and take cover partially off. Continue cooking until done, 15 - 20 minutes. They should be very done, easily coming apart when poked with a fork. When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture.
To mash: Mash potatoes with a potato masher (or fork if you don't have one) Add butter and enough of the milk to get a fluffy consistency.
To finish:  Butter four circles on a baking sheet.  Divide the potatoes in half. Dividing one half in 4ths, spoon a mound into the center of each buttered circle.  Make an indentation in the center.  Put a piece of cheese in the center, add the remaining potato, evenly divided, completely enclosing the cheese.  Sprinkle with paprika.  Bake, 350F (170C) for 15 minutes, until just lightly browned.

Fried Carrots                                                               Preparation and cooking time: 20 minutes
   The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew.  They were so good, I started frying them just a bit longer and eating them on their own.  It caramelizes the sugars and turns them golden and sweet!

2 - 3 large carrots
1/2 tbs olive oil
1/2 tbs butter
salt and pepper

Peel and slice carrots into 1/4 inch thick (.65 cm) rounds.  Heat butter and oil in a large nonstick skillet over medium heat.  Add carrot slices in one layer.  Let fry undisturbed for 8 - 10 minutes.  Check one after 7 minutes to make certain they're not getting too brown.  Using tongs, turn them over and fry the other side.  They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing.  Fry another 7 minutes then check again.  The second side will brown faster than the first.  When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.

Cooking Schedule: 2 hours for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pot or Dutch oven with lid, large pot, medium saucepan with lid, baking sheet, large skillet

Clean, trim, slice leeks
Clean, slice pepper
Mince garlic
Chop celery
Sauté leeks, pepper, celery, garlic
Make rub for pork, rub on pork
Remove vegetables
Brown pork
Open tomatoes, roughly chop, reserve juices
Add 1/4 cup red wine to pot, stir
Return vegetables to pot, add tomatoes, wine, bay
Cover simmer
    80 minute break - or longer

Peel, cut potatoes
Put potatoes into saucepan, cover, bring to a boil
Partially uncover, reduce heat and let cook
    15 minute break
Turn oven on, 350F (175C)
Peel, slice carrots, fry
Drain potatoes, mash
Cut cheese into cubes
Butter 4 circles on baking sheet
Make potato puffs, sprinkle with paprika bake
Turn carrots
Remove pork, vegetables, let rest
Increase heat under sauce
Dissolve cornstarch in water
Thicken sauce
Slice pork, finish
Remove potatoes, carrots

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