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Menu Plan for Fall I: Week 4, Friday

Hunter's Eggs
Baked Salmon with Lemon Mayonnaise
Creamy Polenta with Bacon and Sage
Broccoli with Butter and Herbs

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

       An easy dinner tonight.  Nothing takes long to cook.  Make the polenta just before you fry the eggs, then cover to keep warm.  Start the salmon and the broccoli just before you eat the starter. It will all cook while you relax.  I give bacon quantities in weight, rather than slices, because the thickness of a slice can vary greatly - and it's really a matter of taste, anyway... use more or less as you like.

Hunter's Eggs

Total time: 25 minutes
   This is a variation on a Basque dish of peppers and tomatoes. It's a simple dish, with just a few ingredients but bursting with flavors.  The name comes from two types of hunters in our fields this time of year: mushroom and wild boar. 

Hunter's Eggs Ingredients:

 Instructions:

Baked Salmon with Lemon Mayonnaise

Total time: 20 minutes 
    A light coating of mayonnaise, thinned with lemon and olive oil, keeps the salmon filets, moist.  It gets a lovely golden color while baking and infuses the salmon with a fresh lemon flavor.

Baked Salmon with Lemon Mayonnaise Ingredients:

 Instructions:

Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss. 

Creamy Polenta with Bacon and Sage 

Total time: 15 minutes
   Use quick cooking polenta.  Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency.  It can be adjusted at the end, before serving.  You can add a bit more milk to thin.  It should be like mashed potatoes - but studded with crisp bacon and fragrant sage!

Creamy Polenta with Bacon and Sage Ingredients:

 Instructions:

Broccoli with Butter and Fresh Herbs

Total time: 20 minutes  
    Butter and fresh chives are a simple finish for broccoli.  Any fresh herbs will work, but my choices would be chives or thyme. Use dried herbs when fresh are not available.

Broccoli with Butter and Fresh Herbs Ingredients:

 Instructions:

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, whisk, small nonstick skillet,
medium skillet, baking sheet, small saucepan,
saucepan with steamer basket
Turn on oven, 400F (200C)
Cut all bacon into strips
Sauté bacon in saucepan for polenta, skillet for eggs
Chop onion, clean, slice mushrooms
Remove bacon from both pans, drain
Take saucepan for polenta off heat, set aside
Add onions to skillet for eggs
Mix mayonnaise topping for salmon
Put salmon on baking sheet, spoon mayo over
Mind the onions, add mushrooms when ready
Cut broccoli, put in steamer basket

Put saucepan for polenta on medium heat
Add sage, sauté
Add stock, heat
Whisk in polenta, cook, stirring
Finish polenta, take off heat, cover, keep warm
Return bacon to onions/mushrooms
Heat skillet for eggs
Bake salmon
Steam broccoli
Add eggs, fry
Divide mushrooms between 2 plates
Top with fried eggs, sprinkle with paprika, pepper
Serve eggs, relax, enjoy
Done?  Finish broccoli
Remove salmon
Stir polenta
Serve