Tortilla de Calabacín (Spanish-Style Omelet with Zucchini)
Grilled Filet Mignon with Glazed Mushrooms
Pasta with Fresh Tomato Sauce
Sautéed Carrots
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
The edible white rind from the Brie made rather interesting stripes in this tortilla! By the way, a tortilla in Spain is an open or flat omelet, that is normally served in slices or wedges, either warm or cold. It has no relationship to a Mexican corn or flour bread tortilla. A 'Spanish Tortilla' (Tortilla Espanola) is a specific dish made with sliced, cooked potatoes, and is often served, cold, in a baguette as a sandwich.
Tortilla de Calabacín (Spanish-Style Omelet with Zucchini)
Total time: 25 minutes
If you prefer, substitute fried, sliced potatoes, sautéed onions or sliced tomatoes. Everything else stays the same. You can trim the rind off of the Brie, or not. Because the Brie is rather runny, I didn't flip this.
Ingredients:
- 1 small zucchini, (6 inches, 15cm)
- 2 tsp olive oil
- 2oz (60gr) Brie
cheese
- 3 eggs
- 2 tbs fresh snipped parsley
- olives for garnish if you have some on hand
Instructions:
- Cut the zucchini in 1/8" (.3cm) thick slices. You want enough to cover the bottom of the pan in one, non-overlapping layer.
- Heat oil in medium, 9" (23cm) nonstick skillet or omelet pan over medium heat. Add zucchini slices and sauté 5 minutes.
- Turn and sauté another 5 minutes.
- Whisk eggs.
- Pour half of the eggs over the zucchini. Let cook until almost set.
- Slice the Brie and lay on top of the eggs, sprinkle with parsley and pour the rest of the eggs over the top.
- Cover and let cook.
- After about 5 minutes, lift cover and check. If center is not set lift the edge of the omelet and pour 1 tsp of water under. Quickly replace the cover and let cook another 3 minutes. That should finish it off nicely. (if, for some unknown reason it doesn't, repeat the trick with the water - it creates steam to cook the top.) The top will not be brown.
- Slide it carefully onto a plate. Cut it into quarters.
- Arrange 2 quarters on each plate, garnish and serve.
Filet Mignon with Glazed Mushrooms
Total time: 35 minutes
Small, thick-cut filet mignon are perfect done on the barbecue grill. A wrap of bacon adds flavor and helps the steak stay moist. We've painted these with a light marinade and served with some savory glazed mushrooms.
Ingredients:
- 2 6oz (180gr) filet mignon steaks (tournedos)
- 2 - 4 strips bacon optional
- 4oz (125gr) mushrooms
- 1 tbs butter
- 1 tbs Worcestershire Sauce
- Marinade:
- 1 tbs olive oil
- 1 tbs Worcestershire Sauce
- 1 tbs ketchup
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
Instructions:
- Wrap bacon around steaks (if using) and secure with toothpicks or kitchen string.
- Mix Worcestershire sauce, oil, ketchup, oregano, chili, garlic and brush on steaks. Set aside.
- Clean mushrooms and thickly slice.
- Heat butter and Worcestershire in medium nonstick skillet over medium heat.
- Add mushrooms and sauté, stirring frequently, until they are dark and glazed, about 10 minutes. You may have to turn the heat down a bit after 7 or 8 minutes. Set aside and partially cover to keep warm.
- Cook steaks on barbecue grill until done to your liking. We'll cook ours about 3 minutes per side for medium rare, 4 - 5 minutes per side for medium, but it depends on.... thickness of steak, heat of grill, etc.
- Put a steak on each plate, spoon mushrooms on the side and serve.
- Note: Could be done under the broiler (grill) for about the same time.
Pasta with Fresh Tomato Sauce
Total time: 25 minutes
With all of the garden fresh tomatoes of summer why have a cooked sauce? This is so simple, so good, so fresh and so, well, summery.
Just be careful not to grate your hand..... And make sure your tomatoes are at their peak!
Ingredients:
- 1 cup (2.8oz, 80gr) dried farfalle pasta
- 2 - 3 fresh garden tomatoes
- 2 - 3 tbs fresh basil, large leaves torn or snipped
- salt and pepper (optional)
Instructions:
- Cook pasta according to package directions.
- Drain and rinse briefly with cold water. Shake well to get rid of as much water as possible.
- Cut the tomatoes in half.
- Place a box or flat grater in a shallow bowl.
- Cup half of a tomato in your hand and rub it on the big holes of the grater until all that is left in your hand is the skin (of the tomato). You'll have to press a bit, but not too hard.
- Repeat with as many halves as you think you want/need. You end up with fresh tomato sauce with no skin... and no cooking.
- Depending on size of tomatoes you will want to do 2 or 3.
- Toss with cooked, cooled pasta, basil and serve.
If they're not garden ripened, flavorful tomatoes you might have to add some Balsamic vinegar and olive oil... but that defeats the idea!
Sautéed Carrots
Total time: 25 minutes
I always have carrots in my fridge. They keep well so don't have to be used right away and it's nice to have a veg around in case of emergency! Besides, they're good and good for us!
Ingredients:
- 2 - 3 carrots
- 1 tbs olive oil
- 1 tbs butter
- 1/4 cup chicken stock
Instructions:
- Peel carrots, cut in half, then each half again so you have carrot sticks.
- Melt butter and oil in a small skillet just big enough to hold carrots.
- Add carrots and sauté 10 minutes, turning occasionally until they develop a golden color.
- Add stock, cover and continue cooking until done, another 7 - 10 minutes.
- Uncover, cook off pan juices and serve.
Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, small bowl, medium bowl, small
skillet with lid, medium skillet with lid, pot for pasta,
colander, barbecue grill and tools
Put water on high heat for pasta
Wrap bacon around steaks, secure
Make marinade for steaks brush on
Cut tomatoes in half, grate
Put tomato sauce in bowl for pasta
Clean, slice mushrooms
Slice zucchini
Whisk eggs
Turn on/light barbecue grill
Sauté zucchini
Slice Brie
Turn zucchini
Clean, cut carrots
Add half the eggs to zucchini |
Sauté mushrooms
Sauté carrots
Snip all herbs
Add Brie, parsley to eggs
Pour rest of eggs on top, cover and cook
Add basil to tomato sauce
Mind the mushrooms, carrots
Check tortilla - if not done add water
Add stock to carrots, cover, reduce heat, simmer
Start to cook pasta
Remove tortilla, slice, serve
Relax and enjoy
Done?
Drain pasta, rinse, drain well
Cook steak
Uncover carrots, finish
Turn steaks
Add
pasta to sauce, stir
Remove steaks
Serve all and enjoy |