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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.

 Ingredients:

• 2oz (60gr) mushrooms
• 2 shallots
• 1 clove garlic
• 3 eggs
• 2oz (60gr) Gruyère cheese or other, shredded cheese
• 1 tsp dried thyme
• 1 tbs olive oil
• butter or cooking spray
• 1 tomato
• 1 tsp olive oil
• Olives for garnish  optional - if you have them

 Instructions:

• Cut tomato in half. 
• Place in a small baking dish, drizzle with oil and bake for 20 minutes. 
• Clean mushrooms, discard stems and chop caps. 
• Mince shallots and garlic. 
• In medium nonstick skillet sauté mushrooms, shallots and garlic in oil over medium-high heat until golden, 7 - 10 minutes.   Remove from heat. 
• Butter or spray a nonstick muffin (tartlet) pan - one that holds 6.  If you're using silicone you don't need to.  
• Divide mushrooms evenly between the cups. 
• Slice the cheese then cut into smaller pieces.  Divide evenly and place on top of mushrooms. 
• Crack the eggs into a large bowl, add thyme and whisk well. 
• Using a ladle or spoon divide mixture evenly between 6 muffin cups, spooning over mushrooms. 
• Bake at 400F (200C) for 12 - 15 minutes or until golden and set. 
• Frittatas will puff up considerably and then fall when removed from oven.  Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. 
• Serve with a tomato half and a garnish of olives, warm or at room temperature.

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.

 Ingredients:

• 12oz (360gr) cleaned shrimp (prawns)
• 3 slices Prosciutto or other dry-cured ham, 2oz (60gr)
• 5 cloves garlic
• 2 shallots
• 1 tsp paprika
• 2 tbs butter
• 1 tbs olive oil
• 2 tbs lemon juice
• 2 tbs white wine
• 4 tbs fresh snipped parsley  substitute 2 tbs dried parsley
• 1/4 cup (1oz, 30gr) freshly grated Parmesan   optional
• 1 1/4 cups (4.1oz, 125gr) bite-size pasta

 Instructions:

• Cook pasta according to package directions, just until al dente.
• While it cooks:  Clean shrimp if they need it.  
• Mince garlic and finely chop shallots. 
• Roughly chop Prosciutto.
• Grate Parmesan. 
• Snip parsley if using fresh.
• Heat butter and oil in a nonstick skillet over medium heat.  Add shallots, garlic and sauté over medium heat, stirring frequently, 5 - 7 minutes.  Be careful not to let the garlic brown.
• Add ham and sauté 5 minutes longer, just until starting to get crisp.
• Stir in paprika.
• Add shrimp and sauté until cooked through (they'll turn opaque and curl).
• Add lemon juice, white wine and parsley; heat through. 
• Add pasta and heat through, stirring. 
• Spoon into a serving dish, sprinkle with Parmesan and serve.

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.

 Ingredients:

• 1/2 head broccoli
• 2 tbs olive oil
• 1 clove garlic
• 1 tbs Dijon mustard
• 1 tbs lemon juice
• 2 tbs chicken stock

 Instructions:

• Cut broccoli into bite size florets and stems.
• Put in steamer basket in saucepan with an inch of water in bottom.  Put on medium heat and steam for 10 - 15 minutes or just until done, careful not to overcook.
• Remove from pan and set aside, discarding water.
• In same pan heat oil.  Mince garlic and add to pan.
• Sauté briefly, then add mustard, lemon and stock.  Stir well to combine.
• Add broccoli and toss well to coat. 

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

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