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Menu Plan for Fall I: Week 8, Friday

Warm Spinach, Chickpea Salad with Goat Cheese
Bacalao a la Marinera (Fisherman's Cod)
Risi e Bisi

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

        We have a simple, wilted spinach salad to start, made a bit more complex with the addition of chickpeas and warm goat cheese.  The Risi e Bisi is a classic Italian first course that we are using as a side dish; it's really just a luscious, velvety risotto.  Everything is quick for the end of the week. Save the reserved tomato juices for the soup on Sat.

Warm Chickpea and Spinach Salad with Chevre

Total time: 10 minutes
     Spinach is a cool weather crop that makes great warm or wilted salads in late fall as well as early spring.  A bit of mustard and paprika adds a zesty flavor to the dressing.  Melting goat cheese is the final touch. 

Warm Chickpea and Spinach Salad with Chevre  Ingredients:

 Instructions:

Bacalao a la Marinera (Fisherman's Cod)

Total time: 30 minutes
  This is a Spanish dish that would, traditionally, be made with dried, salted cod.  I used fresh.  In Spain you can buy the bacalao dry as a board or already reconstituted and rinsed.  You can substitute any white fish: tilapia, snapper, mahi mahi;  adjust cooking times slightly, according to thickness.

Bacalao a la Marinera (Fisherman's Cod) Ingredients:

 Instructions:

Risi e Bisi

Total time: 25 minutes
    This classic Italian dish is normally served as a first course (as are all pasta and rice dishes in Italy).  We think it makes a great, creamy side dish.  The original is more like a thick soup, but I made this a bit thicker.  Still, like all risottos, it should be creamier than the American adaptations, not holding it's shape on a plate.

Risi e Bisi  Ingredients:

 Instructions:

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
ladle, large strainer or colander, small saucepan,
medium saucepan, 2 medium skillets, baking dish,
grater
Turn oven on, 400F (200C)
Wash, pick over spinach, drain
Open, drain, rinse chickpeas, divide, refrigerate 1/2
Grate Parmesan
Chop shallot
Wash, dry fish, put in baking dish
Chop onion, mince garlic, sauté
Chop tomatoes, add to onion with wine, bay, simmer
Heat stock
Slice goat cheese, coat with crumbs
Sauté shallot
Heat mustard, paprika, oil, vinegar for salad
Add rice to shallot, sauté
Add chickpeas to oil/vinegar, sauté
Add wine to rice, stir

Spoon tomato over fish, top with almonds
Cover fish, bake
Add spinach to chickpeas, sauté briefly
Divide salad onto plates
Add stock to rice, stir
Add goat cheese to skillet, fry
Add peas to stock
Turn goat cheese
Stir rice
Remove goat cheese, place on salads
Add stock to rice, stir, turn heat very low
Serve salad
    Interrupt salad once to stir rice and/or add stock
Done with starter?
Turn heat up under rice, add stock, stir
Uncover fish
Add stock to rice, stir
Taste rice, add stock as needed, stir
Strain peas
Add peas, cheese to rice, stir, pour into serving dish
Remove fish, Serve