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Menu Plan for Spring I: Week 3, Saturday
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Daily Recipes:
Goat Cheese and Tapenade Pastry
Roasted Cornish Games Hens (Poussin) with Red Wine
Cheddar Mashed Potatoes
Cauliflower with Paprika Crumbs
Cooking time: 65 minutes for menu Cooking schedule: see below for instructions
Tapenade keeps well in the refrigerator and we'll be using it during the summer. You can substitute Brie or Camembert for the goat cheese if you prefer.
Goat Cheese and Tapenade Pastry
Total time: 45 minutes
Sweet onions, tangy goat goat cheese and salty tapenade... Pour a glass of something fruity.
Ingredients:
- 3oz (90gr) goat cheese You don't want the creamy kind in the carton for this but a proper goat cheese: log-shaped and wrapped in paper. It will have a thin, whitish, rind that is edible.
- 1 onion
- 1 tbs olive oil
- 1 tsp brown sugar
- 2 tbs tapenade
- 1/2 sheet puff pastry
Instructions:
- Thaw the puff pastry, if needed.
- Roughly chop the onion.
- Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until transparent and tender, about 7 minutes.
- Turn heat up and cook, stirring, until they start to get brown, about 5 minutes longer.
- Turn heat to medium low, add sugar and stir until sugar is melted and evenly distributed.
- Let cook over medium low heat until very brown, 10 - 15 minutes longer, stirring occasionally.
- Cut goat cheese into 1/4" (.6cm) slices.
- Lay out puff pastry and cut two squares or circles, 4 - 5 inches (10 - 12cm) each.
- Lay the cut pastry on a baking sheet and, with a table knife, score a line around the edge of each pastry, about 1/3" (1cm) from the edge.
- Divide the caramelized onions between the two, spreading to the scored lines.
- Lay the goat cheese on top, cutting smaller slices, to roughly cover the onions.
- Spread tapenade on top of the goat cheese, dividing evenly.
- Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown.
- Remove and serve.
Roasted Cornish Games Hens (Poussin)
Total time: 60 minutes
Small, perfectly roasted hens make an elegant presentation and are perfect individual servings (with maybe a snack leftover). If yours are larger birds, one may be enough, (you can split it in half before roasting) or fix two and have cold chicken/game hen for lunch tomorrow! Remember to put bowls for bones on the table - and wet towels for fingers.
Ingredients:
- 2 Cornish game hens or poussin (little chickens)
- 2 tbs olive oil
- 1 tbs lemon juice
- 1/2 cup (4oz, 120ml) red wine
- 2 tsp Dijon-style mustard
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp dried sage
Instructions:
- Wash hens and pat dry with paper towels.
- Mix 1 tbs oil with lemon juice and 1 tsp each of the herbs.
- Divide herb mixture and put half into each of the hens.
- Tie legs close and bend wings around and under the back - so it looks like they are lying there with their arms akimbo. It keeps them from flapping and gives the hen something to rest on.
- Lay them on a rack in a shallow baking pan.
- Mix the remaining oil, herbs, mustard and red wine and brush on hens.
- Put into 400F (200C). Bake for 50 - 60 minutes, basting every 15 minutes with wine mixture, until done. See techniques. I recommend a meat thermometer.
Cheddar Mashed Potatoes
Total time: 30 minutes
Lightly stir the shredded cheddar into the hot potatoes just before serving; some will melt into the potatoes giving them a lovely golden color, some will turn into trails of molten cheese.
Ingredients:
- 2 medium potatoes
- 1/2 cup (2oz, 60gr) cheddar cheese, shredded
- 2 tsp butter
- 1 - 2 tbs milk
- 1 tsp fresh or dried chives
- dash salt
Instructions:
- The potatoes:
- Peel potatoes and cut into large chunks. Put potatoes in medium saucepan and add just enough water to cover.
- Add salt and cover. Bring to a boil over medium heat.
- When boiling (and pay attention or they will boil over) reduce heat and take cover partially off. Continue cooking until done, 15 - 20 minutes. They should be very done, easily coming apart when poked with a fork.
- When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture.
- To finish:
- Mash potatoes with a potato masher (or fork if you don't have one).
- Add butter and enough of the milk to get your desired consistency.
- Add half the cheddar and stir well.
- Add the remaining cheddar and stir lightly.
Cauliflower with Paprika Crumbs
Total time: 20 minutes
If you want to be really decadent toss the cauliflower with another pat of butter before adding the crumbs.... I didn't. Toasting the paprika and thyme with the bread crumbs releases the flavors.
Ingredients:
- 1/3 head cauliflower
- 1/4 cup dry bread crumbs
- 2 tsp paprika
- 1 tsp thyme
- 1 clove garlic
- 2 tbs butter
- 1/8 tsp salt
Instructions:
- Cut cauliflower into bite size florets and stems.
- Put in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 15 minutes or until done.
- Remove cauliflower and cover with the pan lid to keep warm.
- Empty pan and return to heat.
- Mince garlic.
- Melt the butter in the pan, add the garlic and sauté until tender, about 3 minutes.
- Add bread crumbs, paprika, thyme and salt and sauté, stirring, 2 - 3 minutes longer.
- Sprinkle over cauliflower and serve.
Cooking Schedule: 65 minutes for menu |
Mince garlic |
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