Menu Plan for Winter I: Week 11, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Carrot & Gruyère Timbales with Tomato Sauce
Braised Pork Loin with Red Wine and Olives
Mashed Potatoes with Leeks
Broccoli with Mustard Sauce

Cooking time:  90 minutes (30 min. break) for menu       Cooking schedule: see below for instructions

     You can save and freeze the tomato sauce, (both from draining the tomatoes and any leftover, finished sauce - combine them) using next time you need it.  Both the leftover pork and potatoes will be used in the Pie on Monday.

Carrot & Gruyère Timbales with Tomato Sauce 

Total time: 45 minutes
    Shredded carrots and Gruyère cheese combine to make an interesting timbale for a first course.  The carrot retains a light crunch, and the sweetness pairs well with the slightly sharp cheese.  A bit of tomato sauce is all that's needed to finish.  Using drained canned tomatoes give the sauce a much fresher flavor than using regular tomato sauce.

Carrot & Gruyère Timbales with Tomato Sauce Ingredients:


Braised Pork Loin with Red Wine and Olives

Total time: 1 hour 30 minutes
      Braising pork makes the meat incredibly tender; the red wine and olives give it a bit of Mediterranean flavor. This will serve four or be enough for two meals.

Braised Pork Loin with Red Wine and Olives Ingredients:


Mashed Potatoes with Leeks

Total time: 30 minutes
       I always make enough to use in another meal - patties, or Shepherd's Pie, or something....

Mashed Potatoes with Leeks Ingredients:


Broccoli with Mustard Sauce

Total time: 25 minutes
    Like some other cruciferous vegetables (Brussels Sprouts) broccoli is best if not overcooked.  The light, lemony mustard sauce will make this vegetable a favorite.

Broccoli with Mustard Sauce Ingredients:


Cooking Schedule: 90 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan (used 2 X), lid, strainer, whisk,
medium bowl, ramekins, deep baking dish or bread
pan, wax or parchment paper, box grater, medium
skillet with lid, medium saucepan with steamer basket
and lid, Dutch oven with lid, blender, oven proof
bowl for potatoes

Slice shallots, chop garlic, sauté
Remove shallots, garlic, add pork, brown
Add wine, scrape up the brown bits
Add remaining wine, herbs, tomato, cover, simmer
    30 minute break
Turn oven on, 400F (200C)
Prepare ramekins, papers, set aside
Put water on high heat for carrot
Clean carrots, grate
Grate cheese for timbale
Blanch carrots, drain, rinse - cold water, squeeze dry
Whisk egg
Add carrots, cheese, mustard, milk, whisk
Spoon carrots into ramekins, cover
Put into baking dish, add hot water, bake
Peel, quarter potatoes, cook

Chop shallots
Mince all garlic, divide
Sauté shallots, garlic for tomato sauce
Clean, slice leek
Chop tomatoes, add to shallots, with sugar, wine, basil
Cover, simmer
Sauté leeks
Cut broccoli, put in steamer
Dissolve cornstarch in water
Add milk to leeks, keep warm
Purée tomato sauce for Timbales
Drain potatoes, mash, add leeks, finish
Put potatoes in oven-proof bowl, cover
Remove Carrot Timbales, turn oven off
Plate Timbales, add sauce
Steam broccoli
Put potatoes in (now partially cooled) oven to stay warm
Serve Timbales
Done?  Remove pork, keep warm
Remove herbs, add olives to sauce, boil
Remove broccoli, drain pan
Sauté garlic, add mustard, lemon, stock
Add broccoli, heat through
Thicken sauce, spoon over pork
Remove potatoes, serve

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