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Menu Plan for Winter II: Week 2, Friday

Acorn Squash Soup
Baked Salmon Dijon
Polenta Timbales
Broccoli with Cheese Sauce

Cooking time:  50 minutes for menu          Cooking schedule: see below for instructions

       The salmon is baked and the polenta and broccoli finished in the oven.  The squash is cooked in the microwave making this an easy dinner.

Acorn Squash Soup

Total time: 30 minutes
    Apple adds a bit of sweetness to this soup; the ginger a bit of spice. Crisp sage leaves are used for garnish; if you don't have any, top with a dollop of yogurt and a sprinkle of nutmeg.

Acorn Squash Soup  Ingredients:    

 Instructions:

Baked Salmon Dijon 

Total time: 25 minutes
   We use fillets but salmon steaks will work.  Add another 5 - 10 minutes for steaks.  The mustard and cheese topping gets golden brown and the sharp flavor works well with the sweet salmon.

Baked Salmon Dijon Ingredients:

 Instructions:

Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss. 

Polenta and Cheese Timbales

Total time: 35 minutes  with quick cooking polenta  
    These slip out of the ramekins easily but still hold their shape making for a very pretty presentation. The Caramelized Shallots add an unexpected crunch!

Polenta and Cheese Timbales Ingredients:

 Instructions:

Note:  I'm assuming that your ramekins hold app. 1 cup (8oz, 225ml).  If they are smaller, you may need to make a third ramekin to use all of the polenta - and share it....

Broccoli Cheese

Total time: 30 minutes
  This is based on the very popular British comfort food 'Cauliflower Cheese', but a bit lighter.  Like some other cruciferous vegetables (Brussels Sprouts) broccoli is best if not overcooked.

Broccoli Cheese Ingredients:

 Instructions:

Cooking Schedule: 50 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, small saucepan, small skillet,
medium saucepan with lid and steamer basket, 2
baking sheets, ramekins, small casserole or oven-
proof serving dish, foil, micro dish, blender
Turn the oven on, 400F (200C); arrange 2 shelves
Cut squash in half, remove seeds, microwave
Slice shallots, sauté for polenta
Chop onion, sauté for soup
Put fish on baking sheet
Mind the squash, remove when done
Mind the shallots
Peel apple, chop
Add stock, apple, spices to onions, simmer
Remove squash from shell, add to soup, simmer
Heat stock for polenta
Clean, cut broccoli, steam

Make polenta, stir in shallots
Shred cheese if needed
Assemble ramekins
Put ramekins on baking sheet, cover, bake
Purée soup
Add yogurt to soup, reheat
Fry sage leaves
Mix Dijon topping for salmon, spread on fish
Remove broccoli, put in baking dish, cover with foil
Make cheese sauce, pour over broccoli, cover
Start to bake fish
Uncover polenta
Serve soup, garnished with sage leaves
Done?  Remove polenta, let rest
Put broccoli in oven
Remove timbales from ramekins, arrange on plates
Remove fish, slip off skin if needed, add to plates
Remove broccoli
Serve