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Menu Plan for Fall I: Week 3, Saturday

Butternut Squash Soup
Roast Cornish Hens with Lemon and Herbs
Buttered Potatoes with Chives
Courgette and Tomato Gratin

Cooking time:  65 minutes for menu          Cooking schedule: see below for instructions

       We're having the last zucchini this week, and the last of the fresh herbs.  Summer is officially over. I get small chickens, just 16oz (500gr) each (approximately)  Cornish Game Hens would be the US equivalent. 

Butternut Squash Soup

Total time: 30 minutes
    Butternut squash makes a lovely, creamy soup with no cream and very little fat.  I added a bit of tomato paste to this which added another layer of flavor; a bit of tart to the squash's sweet.  A bit of Sherry, and a dollop of crème fraiche or sour cream to finish and you have the perfect autumn soup.

Butternut Squash Soup Ingredients:

 Instructions:

Roasted Cornish Hens with Lemon and Herbs

Total time: 65 minutes
    Small, perfectly roasted hens make an elegant presentation and are perfect individual servings (with maybe a snack leftover).  Lemon and herbs under the skin infuse lots of flavors.

Roasted Cornish Hens with Lemon and Herbs Ingredients:

 Instructions:

Potatoes with Butter and Chives

Total time: 35 minutes
     Simple boiled potatoes with a twist: Sautéed in a bit of butter and topped with freshly snipped chives.

Potatoes with Butter and Chives Ingredients:

 Instructions:

Zucchini (Courgette) and Tomato Gratin

Total time: 55 minutes
Zucchini (Courgette) and Tomato Gratin   Thin slices let the flavors meld together easily.  The breadcrumbs between the layers soak up all the goodness from the tomatoes and the zucchini.... All topped with a golden, cheesy crust.  This will be enough for 2 meals.  

 Ingredients:

 Instructions:courgette tomato

Cooking Schedule: 65 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 medium saucepans with lids, medium
skillet, small bowl, 2 baking dishes, blender

Turn oven on, 400F (200C), arrange 2 shelves
Wash, dry hens
Mix herbs, lemon, oil
Loosen skin on hens, put half of herbs under
Mix remaining herbs with rest of lemon, oil
Tie hens, spoon half herb mixture over hens, bake
Mix remaining herb sauce, wine for basting sauce
Slice zucchini, tomatoes
Snip all herbs
Assemble gratin, bake
Slice leek, sauté
Cut squash, add squash, stock to leek, cover, simmer

Cut potatoes, cook
Baste hens
     Pause while stuff cooks
Baste hens
Drain potatoes
Melt butter in skillet, add potatoes, sauté
Purée soup, return to heat
Add herbs, sherry, tomato paste to soup, heat
Uncover zucchini gratin
Baste hens
Turn potatoes off
Garnish soup, serve
Done? 
Remove hens, cover with foil
Turn heat on under potatoes, add chives, finish
Remove gratin
Serve

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