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Menu Plan for Fall I: Week 3, Saturday
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Daily Recipes:
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.
Ingredients:
- 1 medium leek
- 8oz (240gr) butternut squash about 3 cups
- 2 1/2 cups (20oz, 600ml) chicken stock
- 2 tsp olive oil
- 1 tbs tomato paste
- 2 tbs dry sherry
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 2 tbs Greek Yogurt or sour cream
Instructions:
- Peel butternut squash using potato/vegetable peeler. Cut it in half the long way (blossom to stem) and remove seeds. Cut the squash into small cubes, roughly 3 cups.
- Clean and slice the leeks.
- In medium sauce pan sauté leek in oil until transparent.
- Add squash and stock.
- Heat to boiling, reduce heat and simmer 15 - 20 minutes, until squash is tender.
- Purée soup using blender, doing mainly the solids first, adding broth as needed. So you can control the liquid - the liquid content of the squash can vary. When all the solids have been puréed you can add more broth as desired.
- Return the soup to heat, stir in the herbs, tomato paste and sherry. Gently reheat.
- To serve, ladle into soup plates or bowls, put dollop of yogurt in the center and serve.
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.
Ingredients:
- 2 Cornish game hens or poussin (little chickens)
- 1 tbs fresh thyme substitute 2 tsp dried
- 1 tbs fresh rosemary substitute 1 tbs dried
- 3 tbs lemon
- 3 tbs olive oil
- 1/2 tsp salt
- 1/2 cup (4oz, 120ml) white wine
Instructions:
- Wash hens and pat dry with paper towels.
- Mix 1 tbs oil with 1 tbs lemon juice and the herbs.
- Gently loosen the skin on the hens. Divide half of the herb mixture and put under the skin.
- Tie legs close and bend wings around and under the back - so it looks like they are lying there with their arms akimbo. It keeps them from flapping and gives the hen something to rest on. Lay them on a rack in a shallow baking pan.
- Add remaining 2 tbs lemon juice, 2 tbs olive, salt to the remaining half of the herb mixture.
- Spread half on hens.
- Put hens into 400F (200C) oven. Bake for 50 - 60 minutes.
- Combine wine with remaining herb / oil mixture and use as a basting sauce. Baste every 15 minutes with sauce and pan juices until done. Poultry is done with an internal temperature of 165F (74C). I recommend a meat thermometer
- Remove hens, cover with foil to keep warm and let rest 5 - 10 minutes for the juices to sink back into the meat. Resting is important to keep any meat from being dry.
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.
Ingredients:
- 2 medium potatoes
- 1 tbs butter
- 2 tbs snipped chives
- salt & pepper
Instructions:
- Scrub potatoes and cut into eighths - we want large but still bite-size pieces.
- Put into a sauce pan and cover with water to which you add 1/4 tsp salt. Cover and bring to a boil.
- When boiling move cover so it is ajar else the potatoes will boil over. They will, I promise. Remove from heat when just barely done - a little under done is good(stick a knife in and test - should go in easily), about 15 minutes. Drain.
- In medium nonstick skillet melt butter over medium heat. When hot add potatoes.
- Snip chives with scissors.
- When potatoes are just starting to get a golden color (on one or more sides - about 10 minutes) add chives.
- Turn heat to low and continue to sauté another 10 minutes.
- Remove, add salt and pepper if using and serve.
Zucchini (Courgette) and Tomato Gratin
Total time: 55 minutes
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:
- 1 medium - large zucchini, 9" long (22cm)
- 2 garden fresh tomatoes
- 2 tbs fresh chives, snipped
- 2 tbs fresh basil, snipped
- 1/4 cup bread crumbs
- 1/2 cup (2oz, 60gr) shredded cheese
- 2 tbs olive oil
Instructions:
- Thinly slice zucchini, about 1/8th inch (.65cm).
- Slice tomatoes as thinly as you can, but at least as thin as zucchini.
- Snip herbs.
- Put 1 tbs olive oil in 8 or 9 inch (20 - 25cm) square glass baking dish and swirl around to coat bottom.
- Layer half of the zucchini, then half of the tomatoes, half of the herbs, half of the crumbs and half of the cheese.
- Repeat layers once.
- Drizzle remaining 1 tbs oil over top.
- Cover with foil and bake in 400F (200C) oven for 30 minutes.
- Remove foil and continue to bake for another 15 minutes.
- Serve from baking dish.
Cooking Schedule: 65 minutes |
Cut potatoes, cook |
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