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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Spring I: Week 12, Saturday

Asparagus Pastries with Tarragon Cream
Grilled Lamb Chops Dijon
Quinoa with Fried Onions and Celery
Italian Green Beans with Onion

Cooking time: 35 minutes for menu      Cooking schedule: see below for instructions

     Lamb chops are wonderful on the grill, flavored with a bit of fresh rosemary.  If they are hard to find, substitute pork chops.  We'll use the other half of the puff pastry next week.

Asparagus Pastries with Tarragon Cream

Total time: 25 minutes  
      Whole asparagus spears nestled on a bed of Tarragon Cream; a savory version of the sweet pastries in the windows of fancy Paris shops.

Asparagus Pastries with Tarragon Cream Ingredients:

 Instructions:

Grilled Lamb Chops Dijon

Total time: 20 minutes
     Mustard, garlic and rosemary are the perfect flavors for lamb....

Grilled Lamb Chops Dijon Ingredients:

 Instructions:

Quinoa with Fried Onions and Celery

Total time: 25 minutes 
   This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. It is normally ready to cook, but if not it will need to be rinsed first.  If you can't find it, substitute Basmati or Jasmine Rice.

Quinoa with Fried Onions and Celery Ingredients:

 Instructions:

Italian Green Beans with Onion

Total time: 25 minutes 
    We get these wonderful, long, flat Italian beans this time of year.  If you don't have them substitute regular green beans or frozen Italian Beans (Bird's Eye)

Italian Green Beans with Shallots Ingredients:

 Instructions:

Cooking Schedule: 35 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium skillet, baking sheet, small
saucepan (used 2 X), lid, small bowl, small skillet
with lid, barbecue grill and tools

Turn on/light barbecue grill, if using
  (Charcoal now, gas in 15 minutes)
Thaw puff pastry if needed
Turn oven on 400F (200C)
Heat water in medium skillet for asparagus
Snip herbs if using fresh
Make marinade for chops, brush on, set aside
Trim asparagus, blanch
Cut pastry, place on baking sheet, score
Drain asparagus, refresh in cold water, dry
Make Tarragon Cream for asparagus

Assemble pastries, bake
Start to cook quinoa
Chop all onion, divide
Chop celery
Sauté onion for beans
Trim beans, add to onion, cover, cook
Remove pastries  
Mind the quinoa
Serve pastries
Done? Put quinoa in serving bowl
Sauté onion, celery
Start to cook chops
Finish beans
Turn chops
Finish quinoa
Remove chops
Serve

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