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

Menu Plan for Fall I: Week 13, Saturday

Stuffed Mushrooms
Braised Pork with Leeks
Braised Potatoes and Carrots

Cooking time: 90 minutes for menu          Cooking schedule: see below for instructions

        Braising is somewhat of a discretionary endeavor: allow it to fit your schedule.  The pork is delicious after an hour but will be even more tender after 2 or 3.  With a tight-fitting lid it can be left unattended with no worries. The rest of the dinner takes 35 minutes. The leftover pork will be used in the risotto Sunday.

Stuffed Mushrooms

Total time: 20 minutes
   Use white button or brown cremini for this.  If you want to use the larger portabella (not available here) you will probably only want to do 2 or 4, depending on size.  

Stuffed Mushrooms Ingredients:

 Instructions:

Note:  If liquid accumulates in the caps before stuffing, stir it into the shallot mixture.

Braised Pork with Leeks

Total time: 1 hour 30 minutes
       Braising does wonderful things to a pork roast: keeping it moist and making it very tender.   This is served with a White Wine and Leek Sauce.  There will be enough pork left for another meal...

Braised Pork with Leeks Ingredients:

 Instructions:

Potatoes and Carrots with Bay Leaves

Total time: 35 minutes
   The potatoes and carrots are cooked together in stock with bay leaves.  They will absorb most of the stock, giving them a deep flavor and light glaze. 

Potatoes and Carrots with Bay Leaves Ingredients: 

 Instructions:

Cooking Schedule: 90 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, medium skillet, baking sheet, small
saucepan, heavy pot or Dutch oven, medium
saucepan

Clean, trim, slice leeks
Sauté leeks
Wait for leeks
Remove leeks
Brown pork
Add wine to pot, deglaze
Return leeks to pot, add wine, stock, thyme
Bring to a boil, cover, reduce heat, braise
      Take a break for as long as you like
35 minutes before serving
Turn oven on, 375F (180C)
Peel, cut carrots
Wash, cut potatoes

Put carrots, potatoes, stock, bay in pan, cook
Clean, trim mushrooms, sauté
Clean, slice shallots
Remove mushrooms, place on baking sheet
Sauté shallots, garlic
Mix yogurt, cheese, herbs, crumbs
Add shallot/garlic, mix
Stuff mushrooms, bake
Heat tomato sauce
Dissolve cornstarch in water
     Check everything, fuss if you like
Remove mushrooms
Spoon sauce on plates, add mushrooms, serve
Done? Remove pork
Increase heat under leeks
Drain potatoes/carrots if needed
Stir cornstarch, add to leek sauce
Stir until thickened and clear
Slice pork, arrange on platter, serve

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