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Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
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turkey rolls
Turkey Rolls Stuffed with Ricotta and Olives

potato tomato gratin
Potato - Tomato Gratin

broccoli garlic
Broccoli with Garlic Butter

 

Menu Plan for the week of Sept. 27, 2013: Day 2 Recipes

Turkey Rolls Stuffed with Ricotta and Olives
Potato - Tomato Gratin
Broccoli with Garlic Butter

Cooking time:  75 minutes for menu with break      Cooking schedule: see below for instructions

      The Potato-Tomato Gratin is for 2 meals.

Turkey Rolls Stuffed with Ricotta and Olives     Preparation and cooking time: 40 minutes
    The nice thing about the ricotta is, unlike other cheeses, it stays in the roll...  If you can't get thin turkey cutlets, you could use veal cutlets or chicken breasts, pounded thinly.

3 - 4 turkey cutlets
1/4 cup (2oz, 60gr) ricotta
10 green, pimiento olives, chopped
2  - 4 slices prosciutto, cut to fit turkey
1 cup (8oz, 240ml) white wine
2 tsp olive oil
1 tbs cornstarch dissolved in 2 tbs water

Lay turkey cutlets flat.  Divide ricotta and spread evenly, to 1/2" (1cm) of edges.  Lay Prosciutto on top of ricotta.  Spread olives on half of Prosciutto - they spread out more as you roll.  Starting from one narrow end, with olives, roll up.  Tie securely with kitchen string.
Heat oil in medium skillet.  Add rolls and brown well on all sides.  Add wine, cover and simmer for 20 minutes.
Remove rolls and keep warm.  Increase heat under skillet and add cornstarch mixture, stirring until thickened.  Remove string from rolls, cut each in half (looks nicer), spoon a bit of sauce over and serve.

Potato-Tomato Gratin      Preparation and cooking time:  75 minutes (60 minutes baking time)
    We are planning for leftovers with this gratin.  I normally use Gruyère in potato gratins but I decided to use something stronger with the sage and tomatoes.  Use what ever cheese you like - a sharp cheddar could be good, or Muenster.  And, yes, tomatoes do work well with potatoes!

4 medium potatoes, 22oz total (660gr)
1 large onion or 2 smaller onions,  12oz total (360gr) 
2 - 3 tomatoes, 12 - 14oz total (360-420gr)
2 cloves garlic
1 tbs olive oil
3oz (90gr) strong cheese of choice,  I used Tomme  shredded or cut into small pieces
1 tbs dried sage
1/4 cup (2oz, 60ml) chicken stock
1/4 cup (2oz, 30gr) grated Parmesan

Thinly slice the onions and garlic.  Heat oil in a medium skillet over medium-high heat.  Add onions and garlic and sauté until tender and just starting to brown, about 10 minutes.  Remove from heat and set aside. 
With a sharp knife thinly slice the potatoes, or use a mandolin (if you think this is a musical instrument, you don't have one. )  Slice the tomatoes as thin as the potatoes (you should get 8 - 10 slices per tomato).  In a glass or ceramic baking dish just large enough to hold ingredients  (I use an 8" X 11" (20 X 27.5cm) oval baking dish) lay 1/3rd of the potatoes.  Spread half of the sautéed onions over the potatoes.  Add a layer of tomatoes, touching but not overlapping.  Spread half of the cheese on the tomatoes and sprinkle with half of the sage.  Repeat once.  Top with remaining 1/3 of the potatoes.  Pour the stock over all, sprinkle with Parmesan, cover with foil and bake at 425F (210C) for 40 minutes.  Remove foil, reduce heat to 400F (200C) and continue baking another 20 minutes.  Remove from oven, let rest 5 - 10 minutes, cut and serve.  

Broccoli with Garlic Butter                                  Preparation and cooking time: 20 minutes
     A bit of garlic and butter can really bring out the flavor of broccoli and raise it from the mundane to the fantastic!

1/2 head broccoli   enough for 2 persons
2 tbs butter
3 cloves garlic
2 tbs shredded cheese

Cut broccoli into bite size florets and stems.  Put in steamer basket in saucepan with an inch of water in bottom.  Put on medium heat and steam for 12 - 15 minutes or just until done, careful not to overcook.  Remove from pan and set aside, discarding water.  In same pan heat butter.  Mince garlic and add to pan.  Sauté briefly, then add broccoli.  Toss well to coat.  Put broccoli into the serving dish, sprinkle with cheese and serve.  

Cooking Schedule: 75 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
baking dish, foil, kitchen string, 2 medium skillets
lid, pan with steamer basket and lid

Turn on oven, 425F (210C)
Peel onions, garlic
Slice onions, garlic for potatoes, sauté
Cut or shred cheeses
Slice tomatoes, potatoes
Assemble potato-tomato gratin, cover, bake
    Take a 15 minute break
Chop olives
Cut Prosciutto if needed
Make turkey rolls, tie securely
Grate Parmesan if needed

Brown turkey rolls
Dissolve cornstarch in water
Reduce oven to 400F (200C), uncover potatoes
Add wine to turkey, cover, simmer
Cut broccoli, steam
    Pause while everything cooks
Remove broccoli, keep warm
Sauté garlic for broccoli
Remove potatoes, let rest
Remove turkey rolls, remove string, cut
Add broccoli to garlic, heat through
Add cornstarch to sauce for turkey, thicken
Spoon sauce over turkey
Finish broccoli
Cut potatoes,
Serve