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Menu Plan for Winter II: Week 3, Friday

Gratin of Leeks with Ham
Baked Tilapia or Sole with Lemon Butter
Barley with Red Onion and Olives
Cauliflower with Lemon

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

       Use whatever nice, white fish that's available. Substitute crème fraiche for the yogurt in the starter. This is a simple dinner amidst the holiday fun.

Gratin of Leeks with Ham  

Total time: 30 minutes
     Leeks belong to the onion family but are much milder.  They are used a lot in French cooking and are often seen as a first course. This is a traditional presentation... updated a bit ;-)

Gratin of Leeks with Ham Ingredients:

 Instructions:

Tilapia with Lemon Butter

Total time: 15 minutes
    Any nice filet of white fish would be good: walleye, sole, catfish, cod, snapper, for this simple dish. The Lemon Butter needs to be made at the last minute - but it's quick.

Tilapia with Lemon Butter Ingredients:

 Instructions:

Barley with Red Onions and Black Olives

Total time: 20 minutes
    Almost a 'winter' pilaf.  Red onions are a bit sweeter than ordinary yellow onions; Greek olives add both color and flavor.

Barley with Red Onions and Black Olives Ingredients:

 Instructions:

Cauliflower with Lemon

Total time: 25 minutes
    Olive oil and lemon make a fresh-tasting finish to vegetables, almost like a light vinaigrette.  Finish with lots of black pepper if you like.

Cauliflower with Lemon Ingredients:     

 Instructions:

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet with lid, baking dishes, small bowl,
baking sheet, 2 small saucepans, 1 lid, medium
saucepan with steamer basket and lid
Turn the oven on, 400F (200C)
Heat water, stock for leeks
Trim, wash leeks
Simmer leeks
Chop onion, sauté
Cut cauliflower
Add barley, stock to onion, cover, simmer
Oil baking dishes
Cut ham, arrange in baking dish or dishes
Remove leeks, lay on ham
Sprinkle with cheese
Mix wine, yogurt, tarragon

Spoon around edges, bake
Squeeze lemon
Melt butter
Add lemon, mustard, stir well, brush on fish
Chop olives
Steam cauliflower
Remove leeks when done
Bake fish
Turn heat low or off under barley
Serve leeks
Done? Remove cauliflower, drain pan
Heat oil, lemon, herbs
Stir olives into barley, finish
Make Lemon Butter
Finish cauliflower
Remove fish
Put fish on plates, spoon Lemon Butter on top
Serve