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Menu Plan for Summer I: Week 4, Friday
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Daily Recipes:
Greek Olive and Feta Mini Frittatas
Salmon with Lemon and Herbs, Lightly Smoked
Tomato Scented Orzo
Green Beans with Butter and Herbs
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
We like to throw a few wood chips on the coals when we grill fish. It adds a bit of smoky flavor but without the slow cooking of a 'smoked' fish. We did enough salmon to use in the salad tomorrow night. The orzo uses one of my favorite methods for an easy, summer tomato sauce: grating.
Greek Olive and Feta Mini Frittatas
Total time: 25 minutes
These are delicious warm or cold, right from the fridge. If you choose not to have them all for a first course, refrigerate them for breakfast tomorrow. I often make a double batch to just to have on hand. They'll keep for several days in the fridge.
Ingredients:
- 3 eggs
- 1.5oz (45gr) feta, cubed or crumbled
- 18 Greek dry-cured black olives
- 1 tbs snipped fresh oregano
- 1 tbs snipped chives
- 1 tsp olive oil or cooking spray if needed
- more olives for garnish
Instructions:
- Oil or spray a nonstick muffin (tartlet) pan - one that holds 6, or use a silicone pan (which should not need any oil).
- Cut or crumble feta, divide evenly and place in muffin cups.
- Cut olives in half and place on feta.
- Snip herbs and divide between cups.
- Crack the eggs into a large bowl and whisk well.
- Using a ladle or spoon divide eggs evenly between the muffin cups.
- Bake at 400F (200C) for 14 - 17 minutes or until set.
- Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. Serve, garnished with a few more olives, warm or at room temperature.
Salmon with Lemon and Herbs, Lightly Smoked
Total time: 15 minutes
This is a cross between smoking and grilling. The wood chips are optional, but we like the added flavor, especially for salmon. As always, with fish, cook until it just flakes easily, being careful not to let it on too long. You could also roast the salmon, 400F (200C) oven. If you do, add 1/2 tsp soy sauce to the lemon/herb mixture.
Ingredients:
- 3 salmon fillets, 6oz (180gr) each
- 3 tbs lemon juice
- 3 tbs olive oil
- 1 tbs fresh lemon thyme or regular thyme leaves substitute 1 tsp dried
- 1 tbs snipped fresh parsley substitute 1 tsp dried
- 1 tsp kosher, sea or rock salt
- wood chips for smoking - apple is nice See Barbecue Grills for more info
Instructions:
- In small bowl whisk together lemon and oil, it should get thick.
- Add herbs.
- Spread marinade evenly over salmon and allow to marinate 10 - 15 minutes.
- Grilling without smoking:
- Put salmon in a grill basket if using barbecue grill or on mesh grill pan or use a grill mat.
- Cook over indirect heat for 10 - 15 minutes depending on thickness. You might need to cover the grill for 5 minutes or so.
- Oven:
- Put on baking sheet and roast in 400F (200C) oven for 15 - 20 minutes, depending on thickness.
- Smoking:
- Soak a small handful of wood chips in water for at least 15 minutes.
- Charcoal: Put some charcoal in the barbecue, off to one side and light it.
- When the coals are glowing, add the salmon, either in a basket or on a grill mat, to the other side - in other words, not over the coals.
- Throw the wood chips on the coals and cover. Cook for 10 - 15 minutes
- Gas grill: Only light one side of the grill.
- Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill.
- Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so. Cook for 10 - 15 minutes.
In all cases, fish should flake easily but not be dry. Slightly pink in the center is perfect. Remove from heat and serve, sliding it off the skin if needed.
Tomato Scented Orzo
Total time: 25 minutes
When tomatoes are in full summer season I tend to use them with abandon. Grating them makes a lovely, fresh tasting sauce or addition to any food. If not available I use 1/3 cup tomato sauce.
Ingredients:
- 1/2 cup (4.5oz, 130gr) orzo
- 1 medium tomato, grated
- 1/2 - 3/4 cup chicken stock
- 1 tbs snipped fresh chives
- 1 tbs snipped fresh basil
Instructions:
- Grating the tomato:
- Cut the tomato in half.
- Cup one half in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard. Be careful not to grate your hand.
- Orzo:
- Measure the tomato and add enough chicken stock to equal 1 cup plus 1 tbs.
- Put into a small saucepan, add orzo, cover and simmer over low heat until all liquid has been absorbed, stirring occasionally.
- Taste the orzo to see if it's done to your liking. If not add 1 - 2 tbs water, depending on how juicy the tomato was. Stir in herbs.
- Total cooking time is 10 - 15 minutes, depending on the orzo. Serve hot or warm.
Green Beans with Butter and Herbs
Total time: 20 minutes
A simple summer dish! Use any fresh herbs you have, but basil, summer savory and chives are especially good with beans. Use one or any combination.
Ingredients:
- 8oz (240gr) green beans
- 1/4 cup chicken stock
- 1 tbs butter
- 2 tbs fresh herbs
Instructions:
- Top and tail beans... cut off the ends.
- Cut into 1 1/2 inch lengths (4cm).
- Put beans into small skillet, add stock, cover and simmer over medium heat until done, 7 - 10 minutes. If beans dry out add a little water.
- When done drain and transfer to a serving bowl.
- Melt butter in the same skillet over low heat.
- Snip herbs using scissors and add to melted butter and sauté briefly.
- Add beans and toss/stir to coat. Serve.
Note: If you prefer your beans to be more on the crisp side: Bring a medium saucepan half full of water to a boil over medium-high heat. Add beans and blanch for 4 minutes. Remove, drain and immediately plunge into cold water until cool. Drain. When adding to butter and herbs, stir-fry for 1 minute to warm.
Cooking Schedule: 35 minutes |
Top and tail beans, cut |
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