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Menu Plan for Spring I: Week 4, Friday
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Daily Recipes:
Fried Tomatoes with Fresh Mozzarella
Pan-Seared Tuna Mustard Cream
Patatas Castellanas (Castilian-Style Potatoes)
Braised Sunchokes (Jerusalem Artichokes)
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I know that tomatoes aren't in season, but, this time of year even the ones in the supermarket start looking good. The tuna is best if done at the last minute for rare or medium rare. You can do it ahead and keep in a warm oven if you want it more well done. We use the rest of the onion later in the week.
Fried Tomatoes with Fresh Mozzarella
Total time: 15 minutes
This is the same, but the opposite, of a summer Caprese Salad: We want rather hard, supermarket tomatoes, not nice, fresh garden ones and cow's milk rather than buffalo milk mozzarella. But the flavors still hint of summer!
Ingredients:
- 2 large tomatoes
- 1 ball fresh mozzarella
- 1 egg
- 1/3 cup flour
- 1/3 cup bread crumbs
- 2 tbs olive oil
- Fresh basil, black and/or green olives (all optional, for garnish)
Instructions:
- Cut 2 thick slices from each tomato (tossing top and bottom). They should be 1/2 inch thick each - if you can get 3 - use 3.
- Slice the mozzarella - one slice for each tomato slice.
- If using basil, take the leaves off the stem, tearing the large leaves, leaving the small ones whole.
- Get 3 flattish bowls or plates. Put flour in one, bread crumbs in one and the egg, beaten with a fork, in the last.
- Put a large, nonstick skillet on medium - medium high heat. Add oil and heat.
- With your fingers (or a tongs) pick up one tomato slice, (pick up by putting your fingers around the edge, on the skin) dip both sides in flour, then egg, then bread crumbs, and place in skillet.
- Fry 3 - 5 minutes or until brown; turn with a spatula and fry for 3 minutes more.
- Lay mozzarella slices on top of each tomato, cover the pan and cook for 2-3 minutes, until cheese just starts to melt.
- Transfer tomatoes to individual plates, sprinkle basil leaves over top, garnish with some olives if you have them and serve.
Pan-Seared Tuna Mustard Cream
Total time: 15 minutes
This is best with good sushi-grade (ahi) tuna that is quickly seared on both sides and cool or just barely warm in the center. If you get regular tuna you will need to cook it until it is closer to medium. If you use hot mustard (like I do) this sauce will have a bit of a kick... You can, of course, use less...
Ingredients:
- 2 tuna steaks, 12oz (360gr) total weight
- 2 cloves garlic
- 1 tbs olive oil
- 1 tbs lemon juice
- sea salt for sprinkling (or other nice salt) optional
- Mustard Cream:
- 1 tbs Dijon-style mustard
- 1/4 cup (2oz, 60gr) Greek yogurt
- 1 tbs salad olive oil
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried tarragon
Instructions
- Peel garlic and cut in half.
- Heat oil and lemon in a large non-stick skillet over medium-high heat.
- Add garlic and fry for 1 - 2 minutes. Remove and discard.
- Add tuna and sauté 3 - 5 minutes per side (depending on thickness - 3 minutes if 1 inch (2.5 cm), 5 minutes if 2 inch (5 cm)) for medium-rare, longer if you want them more done.
- Remove, sprinkle with sea salt and serve, Mustard Cream on the side.
- Mustard Cream:
- In a small bowl whisk together all ingredients except olive oil.
- Drizzle in olive oil, whisking until combined and thick.
Patatas Castellanas (Castilian-Style Potatoes)
Total time: 30 minutes
These flavorful potatoes, are braised in a skillet with paprika, garlic and onion, with a bit of flour to thicken. Great served with spicy pork or chicken.
Ingredients:
- 2 medium potatoes
- 1/2 onion
- 2 cloves garlic
- 1 tsp paprika
- 2 tsp flour
- 1 tbs olive oil
- 1/3 cup (3oz, 90ml) chicken stock
Instructions:
- Finely chop onion and garlic.
- Cut the potatoes into 1/2" (1.25cm) cubes.
- Heat oil in medium nonstick skillet or large saucepan. Add oil, onion, garlic and sauté briefly.
- Add potatoes and sauté 5 minutes.
- Add paprika and flour, stir well and sauté 1 minute.
- Add chicken stock and stir well.
- Cover and cook until potatoes are tender, about 15 minutes. Most of the stock should be absorbed. Check them periodically, if they start to dry out too soon add a bit more stock.
- When potatoes are tender if there is still a bit of stock left, uncover and cook it off. Serve.
Braised Sunchokes (Jerusalem Artichokes)
Total time: 30 minutes
Braising can add a lot of flavor to vegetables as well as meats, usually with little or no added fat. I added Herbes de Provence to these but almost any herb will work: thyme, basil, marjoram, rosemary.
Ingredients:
- 2 - 3 Jerusalem artichokes aka sunchokes
- 1/3 cup (3oz, 90ml) chicken stock
- 1 tsp Herbes de Provence or marjoram
Instructions:
- Peel sunchokes using a vegetable peeler.
- Cut into sticks about 1/2" (1cm) square by 2 " (5cm) long (or however long the sunchoke is).
- Put into a small skillet or medium saucepan. Add stock and herbs, cover and bring to a boil.
- Reduce heat and partially uncover. Simmer until tender and most of the stock is gone, 15 - 20 minutes.
- Remove, drain if necessary and serve.
Cooking Schedule: 30 minutes |
Heat skillet for tomatoes |
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