Menu Plan for Fall I: Week 4, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Tomatoes Stuffed with Sausage
Veal Chops Duxelles
Potatoes a la Two Fat Ladies
Wilted Spinach with Bacon and Onion

Cooking time:  75 minutes for menu          Cooking schedule: see below for instructions

       We just need a small amount of sausage for the tomatoes.  Buy a larger package and freeze the rest; we'll use it in a week or two.  Try to get a variety of forest mushrooms for the Duxelles, the season is in full swing where I live.  One last fling with the fresh herbs....  Some things are hard to let go of! Both the potatoes and any leftover Duxelles sauce will be used on Monday.

Baked Tomatoes Stuffed with Sausage 

Total time: 35 minutes 
   If you can't find bulk sausage, get regular sausages and squeeze the meat out of the casing of 1 or 2. I put a bit of cheese in the bottom of these, it melts into the tomato, absorbing some of the juice.

Baked Tomatoes Stuffed with Sausage Ingredients:


Veal Chops Duxelles

Total time: 35 minutes 
   Fall is the perfect time to make the classic Duxelles or minced mushrooms sauce. With shallots, a bit of wine and tomato, this is excellent to serve with veal chops or chicken breasts.

Veal Chops Duxelles Ingredients:


Potato Gratin with Herbs and Garlic (The Two Fat Ladies) 

Total time: 1 hour 15 minutes
    This is something I watched "The Two Fat Ladies" do on their cooking show.  Perfect for late summer, flavored with lots of fresh herbs and garlic; I hope I can do them as well as Jennifer. You can modify the herbs to suit your taste, just use lots!

Potato Gratin with Herbs and Garlic Ingredients:


Note:  I use a scissors to snip the herbs first and use the flat of a large knife to smash the garlic. Then combine the herbs and garlic and chop finely, using a large knife in a 'rocking' motion.

Wilted Spinach with Bacon and Onion

Total time: 15 minutes 
    One of my favorite ways to eat fresh spinach: tossed with bacon and onion and a dash of vinegar.  Be careful not to cook the spinach too long; it quickly goes from just wilting to fully cooked and limp.  You want it to still look like spinach leaves!

Wilted Spinach with Bacon and Onion Ingredients:


Cooking Schedule: 75 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small skillet, baking dishes for tomatoes,
potatoes, medium bowl, large nonstick skillet, 2
medium skillets

Turn oven on, 400F (200C), arrange 2 shelves
Thinly slice potatoes, put in water
Snip herbs, smash garlic
Finely chop herbs, garlic
Drain potatoes, pat dry
Assemble potato dish
Bake potatoes
   20 minute break
Prepare tomatoes
Sauté paprika
Add sausage, sauté
Clean, chop shallots
Clean, chop mushrooms
Sauté shallots, mushrooms
Stuff tomatoes, bake
Uncover potatoes
Wash spinach

Chop onion
Add wine to shallot/mushroom, reduce
Sauté bacon
Add stock, tomato, herbs to mushrooms
Turn bacon
Dissolve cornstarch in water, thicken Duxelles
Cover Duxelles, remove from heat
Remove bacon, add onion, turn off heat
Remove tomatoes
Serve tomatoes, relax and enjoy
Heat skillet for chops
Put skillet with onions on heat
Sauté chops
Gently reheat Duxelles if needed
Crumble bacon
Turn chops
Add spinach to onion, stir-fry
Cover chops to finish
Remove potatoes
Finish spinach
Put chops on plates, add Duxelles sauce

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