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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Summer I: Week 6, Saturday

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.

Tortilla de Calabacín Ingredients:

 Instructions:

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.

Filet Mignon with Glazed Mushrooms Ingredients:

 Instructions:

Pasta with Fresh Tomato Saucefresh 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:

 

Pasta with Fresh Tomato Sauce Instructions:

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!

Sautéed Carrots Ingredients:

 Instructions:

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

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