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Menu Plan for Fall I: Week 7, Friday

Mushroom Mini Frittatas
Shrimp in Garlic Butter over Pasta
Broccoli with Mustard Sauce

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

        I admit I was so pleased with the addition of dry-cured ham (Prosciutto) to the scallops a few weeks ago that I added some to this Shrimp and Garlic over pasta with, I think, equally tasty results. I know Prosciutto is expensive, but a slice or two goes a long way and adds lots of flavor.  You could use Serrano, or other dry-cured ham, as I do.  I get whatever is made locally.

Mushroom Mini Frittatas

Total time: 35 minutes
   You can use wild, cremini, or regular button mushrooms for the mini frittatas.  They are good when made ahead and served at room temperature for a picnic, but tonight they'll be served warm with a roasted tomato to garnish.

Mushroom Mini Frittatas Ingredients:

 Instructions:

Shrimp (Prawns) in Garlic Butter over Pasta

Total time: 25 minutes
      This is a variation on Scampi, Shrimp in Garlic Butter. The lemon juice and white wine extend the sauce without using quite so much butter and the Prosciutto is a sweet/salty counterpoint to the shrimp, balancing the flavors nicely. Sprinkle with fresh Parmesan or not...  You can use frozen, raw shrimp or pre-cooked for this.

Shrimp (Prawns) in Garlic Butter over Pasta Ingredients:

 Instructions:

Note: the photo was taken before I added the cheese - the shrimp and ham showed up better.....

Broccoli with Mustard Sauce

Total time: 25 minutes
    Like some other cruciferous vegetables (Brussels Sprouts) broccoli is best if not overcooked.  The light, lemony mustard sauce will make this vegetable a favorite.

Broccoli with Mustard Sauce Ingredients:

 Instructions:

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small baking dish, muffin pan, large pot,
colander, medium skillet, large skillet, steamer
basket, saucepan with lid, medium bowl, whisk
Turn on oven, 400F (200C)
Put water on high heat for pasta
Mince all garlic
Chop all shallots
Clean, chop mushrooms
Clean, cut broccoli, put in steamer basket
Sauté garlic, shallots, mushrooms for frittatas
Whisk eggs
Cut cheese
Butter muffin cups if needed
Divide mushroom/shallot between cups
Add cheese to cups
Add eggs to cups, bake
Cut tomato, drizzle with oil and bake
Clean shrimp if needed
Cook pasta

Chop ham
Sauté shallots, garlic for shrimp
Grate Parmesan
Snip parsley if using fresh
Add ham to skillet, sauté
Remove frittatas, let rest
Add paprika to skillet, sauté
Add shrimp to skillet, if raw sauté until cooked
When shrimp are cooked, add lemon, wine, parsley
Reduce heat under shrimp
As soon as pasta is al dente, drain, add to shrimp
Stir, cover to keep warm, remove from heat
Steam broccoli
Remove tomato
Put frittatas, tomato on plates, serve.
Done? Remove broccoli, empty water
Sauté garlic for broccoli
Stir shrimp, gently reheat if needed
Add mustard, lemon, stock to garlic, heat
Add broccoli, stir, heat
Sprinkle pasta with Parmesan
Serve