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Menu Plan for Spring I: Week 9, Friday
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Daily Recipes:
Artichokes with Creamy Balsamic Vinaigrette
Seared Scallops with Browned Shallots
Sesame Brown Rice with Mangetout (Snow Peas)
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
Snow peas and red peppers make a colorful, crunchy Pilaf to go with the Seared Scallops.
Artichokes with Creamy Balsamic Vinaigrette
Total time: 55 minutes
The artichokes take 40 - 50 minutes to steam. This can be done anytime and the artichokes can be served warm or cold. Have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the bottom.... and put an extra bowl on the table for the 'used' leaves.
Ingredients:
- 2 globe artichokes
- 1 tbs lemon juice
- Creamy Balsamic Vinaigrette:
- 1 tsp Dijon-style mustard
- 1 tbs Balsamic vinegar
- 1 tsp Fines Herbes this is a classic French herb mixture of equal amounts: tarragon, chervil, chives, parsley
- 3 tbs salad olive oil
Instructions:
- Cut off bottoms of artichokes and remove any tough lower leaves.
- Dip in water to which a tbs of lemon juice has been added (to prevent discoloration).
- For a nicer presentation cut off the tips of the bottom half of the leaves - using a scissors.
- Cut the top 1/3rd of the artichoke off and discard. Don't worry about the choke (fuzzy hairs inside).
- Put in a steamer and steam 40 - 50 minutes.
- Serve artichokes with small dipping bowl of vinaigrette.
- Creamy Balsamic Vinaigrette:
- In a small bowl whisk mustard and vinegar.
- Slowly whisk in oil until it emulsifies (thickens and combines).
- Add herbs and stir well to combine.
Seared Scallops with Browned Shallots
Total time: 30 minutes
Use the larger sea scallops for this if you can..... And let the shallots get very crispy. Scallops are best when cooked quickly over fairly high heat. Overcooking tends to make them tough.
Ingredients:
- 10oz (300gr) large scallops
- 3 shallots
- 2 tsp olive oil
- 1 tomato
- 1 tbs Balsamic vinegar
- 2 tsp soy sauce
- 1 tsp basil
- 1/2 tsp paprika
Instructions:
- Clean and slice shallots.
- Roughly chop tomato.
- Heat oil in a nonstick skillet over medium heat.
- Add shallots and sauté until brown and crisp, 15 - 20 minutes. Remove and set aside.
- Turn heat up to medium-high and add scallops. Fry until lightly golden, then turn and fry the other side, 4 - 5 minutes total. Scallops are done when they turn opaque.
- Remove and keep warm.
- Reduce heat to medium, add tomato and stir-fry quickly, 1 - 2 minutes.
- Add vinegar, soy sauce, basil, paprika and simmer 1 - 2 minutes longer.
- Spoon sauce over shallots, top with browned shallots and serve.
Sesame Brown Rice with Snow Peas (Mangetout)
Total time: 30 minutes
A cross between a stir-fry and a pilaf, the snow peas and red pepper add color and crunch to brown rice.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
- 4oz (120gr) mangetout, snow peas
- 1/2 red pepper
- 1 tsp butter
- 2 tsp sesame or walnut oil
- 1 tbs soy sauce
- 2 tsp sesame seeds, toasted
Instructions:
- Cook rice in chicken stock according to package instructions.
- Clean pea pods - snip off the stem end. Cut large pods into pieces, at an angle, if desired.
- Cut red pepper into matchsticks.
- When rice is almost done:
- Toast sesame seeds. Remove.
- Heat butter and sesame oil in a large nonstick skillet over medium heat.
- Add pea pods, red pepper, soy sauce and sauté 5 - 7 minutes, stirring frequently.
- Add brown rice and stir-fry quickly.
- Sprinkle with sesame seeds and serve.
To toast regular sesame seeds: Put them into a dry, nonstick skillet over medium heat. Toss or stir them about in the pan until lightly golden, 2 - 4 minutes.
Cooking Schedule: 45 minutes |
Wee break while artichokes finish |
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