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Menu Plan for Spring I: Week 12, Friday

Asparagus Soup
Lightly Smoked Cod
Potato and Onion Packets with Gruyère

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

      Pick out 10 asparagus spears and trim to 4in (10cm) lengths, from tip, for the tarts tomorrow. Use the trimmings in the soup. The fish is not done in a smoker, but on the barbecue with a few wood chips to add flavor. Perfect summer cooking - easy, all done on the barbecue grill.

Asparagus Soup

Total time: 30 minutes 
    This is a lovely soup for late spring.  I like to make it earlier in the day and serve it chilled, but it's equally good served warm.  You can use milk or cream in place of some of the stock for a creamier version.

Asparagus Soup Ingredients:

 Instructions:

Lightly Smoked Cod

Total time: 30 minutes
  This is a cross between smoker cooking and grilling, and it flavored the cod perfectly:  a light smoke and dill combination.  It needed nothing else.

Lightly Smoked Cod Ingredients:

 Instructions:

Potato and Onion Packets with Gruyère

Total time: 40 minutes  
   A summer version of Potatoes Savoyard.  It's cooked on the barbecue grill, wrapped in foil.  Use sweet onions if you can get them, otherwise regular yellow onions are fine.  Dried herbs work best in this, use any you like.

potatoes foil Ingredients:

 Instructions:

Note: Can be baked at 400F for 30 minutes - just put packets on rack in middle of oven... you won't get the nice, crispy cheese, though..

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan, blender, foil, wood chips,
barbecue grill, grill pan or mat, BBQ tools
Light/turn on barbecue grill if using
Soak wood chips
Chop onions for soup, sauté
Trim, cut asparagus, reserve a few tips
    Reserve 10 small spears for tomorrow
Cut potatoes
Add potatoes, asparagus, stock, cover, simmer
Prepare fish

Slice onions, cheese, potatoes for packets
Prepare potato / onion packets
Drain wood chips, wrap in foil if needed
Put fish in basket or on mat
Put fish, potatoes on grill
Add wood chips, partially cover
Drop asparagus tips in simmering soup for 2 minutes
Retrieve tips, set aside
Purée soup, adjust consistency
Check the grill to make sure all is cooking
Serve the soup, relax and wait for the rest to finish
Check the potatoes and fish
When done, remove and serve