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Menu Plan for Fall I: Week 5, Friday

Warm Chevre Toasts with Forest Mushrooms
Seared Scallops with Prosciutto on Tarragon Cream
Orzo Florentine

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

        I love scallops, but they are rather expensive here, so I stretch them a bit with some dry-cured ham - also expensive, but a little goes a long way.  Use the aged goat cheese for this, or substitute Brie or Camembert.  Try to get a variety of mushrooms, we'll be using them all week. Use whatever bread you have on hand... or none.
Note: I've doubled the shallots; we'll sauté enough to use tomorrow night, as well.

Warm Chevre on Prosciutto with Wild Mushrooms

Total time: 35 minutes
   The pungent goat cheese, salty ham, sweet shallots and woodsy mushrooms combine to taste like autumn. The chevre for this should be a log that is aged.  That means it will have a thin, edible rind and can be sliced easily.  You can use a soft goat cheese, it will just melt faster and be a bit harder to work with.

Warm Chevre on Prosciutto with Wild Mushrooms Ingredients:

 Instructions:

Seared Scallops with Prosciutto on Tarragon Cream 

Total time: 15 minutes
   Scallops are rich, sweet, and often expensive.  But we can still indulge on occasion.  Here they are quickly seared with a bit of Prosciutto and served on a bed of velvety Tarragon Cream.

Seared Scallops with Prosciutto on Tarragon Cream Ingredients:

 Instructions:

Note:  Some scallops will release water when cooked, causing them to steam rather than fry.  Be sure to use a large skillet, giving them plenty of room.  Turn the heat to high after adding the scallops if they don't start to sizzle.

Orzo Florentine

Total time: 40 minutes
   Florentine, or 'cooked in the style of Florence', means that there is spinach in the dish. Here the spinach is combined with cooked pasta and shredded cheese and baked until bubbly.

Orzo Florentine Ingredients:

 Instructions:

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl (used 2X), medium skillet, large
nonstick skillet, baking sheet, 2 small saucepans
with lids, baking dish for orzo
Clean all shallots
Slice shallots for starter, sauté, medium skillet
Sauté shallots for orzo, saucepan
Thaw spinach, squeeze dry
Add orzo to shallots, sauté
Add stock, herbs to orzo, cover, cook
Clean, slice mushrooms
Add water to shallots
Sauté mushrooms, large skillet
Bring stock, wine to boil for sauce
Add tarragon, simmer
Dissolve cornstarch in stock
Thicken sauce, cover, set aside
Slice Prosciutto for starter, for scallops
Shred / grate cheeses

Combine paprika, oil in medium bowl
Add scallops, ham, stir to coat
Toast bread
Add sugar, vinegar, sage to shallots
Refrigerate half the shallots; add mushrooms to half
Mind the orzo
Turn broiler on
Cut circles from toast, spread with mustard
Slice goat cheese
Oil baking dish for Florentine
Orzo done?  Make Florentine, set aside
Assemble starter, broil
Remove, turn oven from broil to bake, 375F (190C)
Start to bake orzo
Serve Chevre Toasts
Done? Heat large skillet for scallops
Reheat Tarragon Cream if needed
Stir-fry scallops and ham
Remove Orzo Florentine
Arrange scallops, ham on Tarragon Cream
Serve