Menu Plan for Winter I: Week 5, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Warm Leek Salad with Prosciutto
Coq au Vin
Mashed Cauliflower & Potato Medley

Cooking time:  60 minutes for menu       Cooking schedule: see below for instructions

     This makes enough Coq au Vin for 2 meals or would be perfect for a dinner party. Marinate the chicken earlier in the day or the night before.  

Warm Leek Salad with Prosciutto

Total time: 20 minutes
     Leeks belong to the onion family but are much milder.

Warm Leek Salad with Prosciutto Ingredients:


Coq au Vin

Total time: 1 hour 30 minutes plus marinating
     Chicken in red wine.  Traditionally this would use a rooster (rather than a hen) and cook for several hours (as the coq would tend to be a tough old bird - but full of flavor).  Without the skin the flavors get deeper into the meat and we eliminate a lot of the fat. Use a full-bodied Burgundy or Cote de Rhone (or equivalent) for this.  Not expensive, but drinkable. Do not use 'cooking wine'.  The secret to this dish is the cocoa - it gives an amazing richness and depth of flavor.

Coq au Vin Ingredients:


Mashed Cauliflower & Potato Medley

Total time: 30 minutes 
    The addition of puréed cauliflower to mashed potatoes adds a lovely flavor and sweetness.

 Mashed Cauliflower & Potato Medley Ingredients:


Note:  Can be put into an oven proof serving dish, covered with foil and kept warm in 200F (100C) oven for 15 minutes.

Cooking Schedule: 90 minutes plus 5 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan with lid, medium skillet, small
bowl, whisk, Dutch oven or heavy pot, large bowl,
large skillet with lid

Earlier in the day (or night before)
Chop carrot, onion, smash garlic
Skin chicken if needed
Marinate chicken and vegetables
90 minutes before dinner
Remove and drain chicken
Start to brown chicken
Add reserved marinade, veg, to chicken, cover, simmer
    45 minute break
Peel, cut potatoes
Cut cauliflower
Cook potatoes, cauliflower
Sauté bacon
Clean shallots
Heat stock for leeks

Trim, slice leeks
Remove bacon, add shallots, water, cover, cook
Make Vinaigrette
Cut or tear Prosciutto for garnish
Add leeks to stock, cover, simmer
Uncover shallots, cook off liquid
Clean, trim mushrooms
Add mushrooms to shallots, sauté
Remove chicken, keep warm
Strain sauce, return to pan
Dissolve cocoa in sauce, stir into pan, reduce
Dissolve cornstarch in water, thicken sauce
Return chicken to pan, add mushrooms, shallots
Cover and simmer over low heat
Remove leeks to plates
Turn potatoes, cauliflower off if done
Drizzle leeks with Vinaigrette, garnish with Prosciutto
Serve Leek Salad, relax and enjoy
Drain potatoes, cauliflower, mash, adding butter, milk
Arrange chicken with shallots, mushroom, sauce
Put Mash in bowl, Serve

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