Menu Plan for Winter II: Week 1, Friday


Weekly Menu

Shopping List

Daily Recipes:


Poached Eggs with Tortillas
Shrimp and Scallop Newburg
Buttered Brussels Sprouts

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

       This should use the last of the tortillas, if not - make some chips! I've used dry-cured Greek olives in this dish; they will keep a long time in the fridge and we'll use them over the next weeks. If you have thick slices of Prosciutto, just trim a bit off for this. You could use all shrimp or all scallops for the Newburg, I like a mix.

Faux Poached eggs with Tortillas

Total time: 20 minutes
    A different twist on Heuvos Ranchero, poached eggs on a Greek olive/ham/tomato sauce, with cheesy tortillas to dip.  This is even easier with Faux Poached eggs  - and old restaurant trick.

Poached eggs with Tortillas  Ingredients:


Shrimp and Scallop Newburg

Total time: 20 minutes
  This is a lovely dish made with almost any shellfish or seafood.  For a party presentation it can be served in Puff Pastry shells.  I served it on fragrant Basmati rice.

Shrimp and Scallop Newburg Ingredients:


Buttered Brussels Sprouts  

Total time: 25 minutes
    Sometimes simple is best.... Or, at least, as good.  Lightly steamed Sprouts, tossed with butter, thyme and salt.  Simple, delicious.

Buttered Brussels Sprouts Ingredients:


Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans, one with lid, medium skillet
(used 2X), medium skillet, lid, medium saucepan
with steamer basket and lid
Chop all shallots
Mince garlic
Chop Prosciutto / ham
Sauté shallots (for starter), Prosciutto
Clean shrimp, scallops if needed
Trim, slice mushroom
Heat oil in skillet, sauté shallots, garlic, mushrooms
Chop olives
Add olives, tomato sauce, herbs to shallot/Prosciutto
Trim Brussels sprouts, put in steamer, do not heat
Mind the sauce
Remove shallot/mushroom to plate
Sauté shrimp, scallops
Sauté tortilla
Dissolve cornstarch in sherry

Remove shrimp, scallops to mushroom plate, cover
Add stock, herbs to shrimp skillet, cover, turn off heat
Turn tortilla
Cook rice
Sprinkle tortilla with cheese, cover to melt
Remove tortilla to plate, cover
Fry / poach eggs
Steam Brussels sprouts
Add water to eggs, cover
Spoon sauce onto plates
Top with egg
Cut tortilla, add to eggs and serve
Turn heat on under stock
Remove sprouts, empty pan, melt butter
Mind the rice
Add cornstarch/sherry to skillet, thicken
Return shrimp, scallops, etc. to skillet, heat through
Finish sprouts
Arrange Basmati on platter, spoon on Newburg

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