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Links to this week's
Menu and Recipes

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


veal with shallots
Veal with Crisp Shallots
and Prosciutto

feta cakes
Potato and Feta Cakes

broccoli gratin
Broccoli Gratin

 

Menu Plan for the week of March 15, 2013: Day 2 Recipes

Veal Cutlets with Crisp Shallots and Prosciutto
Potato and Feta Cakes
Broccoli Gratin 

Cooking time:  40 minutes for menu     Cooking schedule: see below for instructions

       The veal scallops are browned quickly then braised for a few minutes and served with a crunchy garnish.  Substitute thin turkey or pork cutlets if you prefer.

Veal with Crisp Shallots and Prosciutto         Preparation and cooking time:  30 minutes
         
The tender veal scallops cook quickly and are finished with a light white wine sauce and topped with crisp shallots and Prosciutto. 

12oz (350gr) veal cutlets, thinly sliced
3 shallots
2 slices prosciutto
1/2 cup (4oz, 125ml) white wine
1/4 cup (2oz, 60ml) chicken stock
2 tsp olive oil
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water

Peel and thinly slice shallots.  Cut Prosciutto into thin strips.  Heat oil in skillet, add shallots, and sauté until tender and translucent, about 5 minutes.  Add Prosciutto strips and sauté until shallots and Prosciutto are brown and crisp, about 10 minutes longer.  Remove and set aside.
Add veal and quickly brown on both sides, about 1 1/2 minutes each.  Add white wine, chicken stock, reduce heat and simmer 10 minutes.  Dissolve cornstarch in water.  Increase under skillet.  Remove veal to a small platter.  Add cornstarch to skillet and stir until thickened.  Spoon sauce over veal, top with shallots and Prosciutto and serve. 

Potato and Feta Cakes                                 Preparation and cooking time:  40 minutes
   I like Potato Cakes well enough that I don't always wait for leftover mashed potatoes to make them. The potatoes only take about 12 minutes to cook, and they are a bit drier than traditional mashed, letting the cakes stay together well, even with the feta. 

2 medium potatoes, (12oz, 350gr)
3oz (90gr) feta cheese
2 tbs dried chives
1 egg
2 tsp milk   substitute 1 tsp chicken stock or water
1 tbs olive oil

Peel the potatoes cut into chunks.  Cook in rapidly boiling water until very tender, 12 - 15 minutes.  Drain the potatoes and mash with a fork or potato masher.  Spread the mashed potatoes on a plate to cool for 5 minutes. 
Cut or crumble feta into small pieces (pea size). In medium bowl whisk egg, milk and chives.  Add potatoes and mix well.  Stir in feta.  Divide into 4 equal portions.  Heat oil in large nonstick skillet.  Add potato portions, forming into patties in the skillet, about 1/2" (1.25cm) thick.  Fry until brown on one side, about 7 minutes. Turn and brown the other side.  Remove and serve.  

Broccoli Gratin                                               Preparation and cooking time: 35 minutes
    A simple preparation but the combination of mustard and cheese adds a creamy-sharp flavor to the broccoli. This can be made ahead and quickly reheated in the oven.

1/2 medium head broccoli
1/4 cup (1oz, 30gr) shredded cheese
1/4 cup dry bread crumbs
1 tbs olive oil
2 tsp Dijon-style mustard

Cut broccoli into bite size florets and stems.  Put in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 10 minutes or until done.  Remove from pan and set aside. 
Mix cheese with bread crumbs.  In medium bowl mix oil and mustard.  Add broccoli and toss well to coat.  Put broccoli in a small baking dish.  Sprinkle with cheese mixture and bake, uncovered, at 400F (200C) until hot and golden, about 10 minutes.  Serve.

Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, 2 large skillets with lids,
potato masher, plate, bowl, whisk, saucepan with
steamer basket, lid, baking dish
Turn oven on, 400F (200C)
Peel potatoes, cut into chunks, cook
Peel, slice shallots
Sauté shallots for veal
Cut broccoli, steam
Shred cheese
Slice Prosciutto, add to shallots, sauté
Drain potatoes, mash
Spread potatoes on plate to cool
Whisk egg, milk, chives
Add potatoes, stir

Crumble feta, add, stir
Divide potatoes, add to skillet, forming patties, sauté
Mix crumbs, cheese
Mix oil, mustard, thyme
Remove shallots, Prosciutto, set aside
Brown veal
Combine broccoli with oil/mustard, put in baking dish
Sprinkle crumb/cheese on broccoli, bake
Turn veal
Add stock, wine to veal, cover, simmer
Turn potatoes
Dissolve cornstarch in water
     Pause a few minutes
Remove veal, thicken sauce
Spoon sauce over veal, top with shallots, Prosciutto
Remove broccoli, potato cakes
Serve