Menu Plan for Winter I: Week 10, Friday


Weekly Menu

Shopping List

Daily Recipes:


Cheese Flans with Spinach Salad
Pan-Seared Tuna with Capers
Basmati Rice with Mushrooms
Crisp Sautéed Sunchokes

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

      If you like rare ahi get the best tuna you can find (and afford). But the sauce makes even the lesser tunas taste delicious.  Sunchokes are the same as Jerusalem artichokes.

Cheese Flans with Spinach Salad

Total time: 40 minutes 
    Cheese and eggs can be combined in so many ways.... These are not as light as a soufflé but lighter than a frittata.

Cheese Flans with Spinach Salad Ingredients:


Pan-Seared Tuna with Capers

Total time: 15 minutes 
     This is best with good sushi-grade tuna that is quickly seared on both sides and cool or just barely warm in the center.  If you get regular tuna you will need to cook it until it is closer to medium - well. Ask your fish monger (I love that word)... or the guy behind the counter.

Pan-Seared Tuna with Capers Ingredients:


Basmati Rice with Mushrooms

Total time: 20 minutes  
   Sautéed onions and mushrooms perk up fragrant Basmati rice for a lovely side dish.  Make with vegetable stock or water for a vegetarian version.

Basmati Rice with Mushrooms Ingredients:


Crisp Sautéed Sunchokes   

Total time: 30 minutes  
   Another easy way to fix this versatile vegetable. 

Crisp Sautéed Sunchokes Ingredients:


Note: Sunchokes tend to discolor - if not cooking immediately, put in a bowl and coat with the olive oil.

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, small skillet, 2 large skillets,
2 ramekins, parchment or wax paper, baking pan,
2 bowls, salad bowl, whisk (used 2X), small plate

Turn oven on, 400F (200C)
Prepare ramekins
Slice cheese, lay in ramekin
Chop Prosciutto, lay around cheese
Whisk, eggs, ricotta, herbs, mustard
Spoon egg mixture into ramekins
Put ramekins in pan, add hot water, bake
Mince all garlic, divide
Chop olives
Chop onion, mushrooms
Prepare spinach
Make vinaigrette
Peel sunchokes, slice, put in bowl with olive oil
   Pause until within 5 - 7 minutes of flans being done
Sauté rice in butter
Add stock, herbs, cover, simmer
Sauté onion for rice

Sauté garlic, fennel seeds for tuna
Remove fennel, garlic to plate, take pan off heat
Add spinach to vinaigrette, toss, arrange on plates
Remove flans
Add garlic, mushrooms to onion, stir, turn off heat
Reduce heat under rice
Remove flans from ramekins, arrange by spinach
Serve Cheese Flans
Heat skillet for sunchokes
Check rice - either fluff or increase heat
Sauté sunchokes
Reheat skillet for tuna
Put onion, mushrooms back on heat
Sauté tuna
Add rice to onion, mushrooms skillet, heat through
Turn tuna
Turn sunchokes
Remove tuna, cover to keep warm
Add fennel, garlic, etc. to skillet, simmer, reduce
Spoon caper sauce over tuna
Finish sunchokes
Serve all

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