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Menu Plan for Winter I: Week 5, Day 1

Balsamic Glazed Baked Salmon
Polenta and Cheese Timbales
Sunchoke Chips

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

       This is an easy dinner from the oven.

Balsamic Glazed Baked Salmon

Total time: 25 minutes 
     The honey-vinegar makes a lovely glaze with a hint of hot from the mustard.

Balsamic Glazed Baked Salmon Ingredients:

 Instructions:

Polenta and Cheese Timbales

Total time: 35 minutes  with quick cooking polenta  
    These slip out of the ramekins easily but still hold their shape making for a very pretty presentation. The Caramelized Shallots add an unexpected crunch!

Polenta and Cheese Timbales Ingredients:

 Instructions:

Note:  I'm assuming that your ramekins hold app. 1 cup (8oz, 225ml).  If they are smaller, you may need to make a third ramekin to use all of the polenta - and share it....

Sunchoke Chips

Total time: 30 minutes 
  Sliced, coated with oil and baked. Simple, delicious.

Sunchoke Chips Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, 2 baking sheets, medium bowl,
whisk, 2 ramekins, foil

Turn oven on, 400F (200C), arrange 2 shelves
Peel, slice shallots, sauté, medium-high heat
Peel sunchokes
Slice sunchokes, coat with oil, put on sheet, bake
Make glaze for salmon
Tend to salmon, put on baking sheet - leave room for     ramekins, set aside
Turn heat down under shallots
Heat stock for polenta

Shred cheese
Make polenta
Stir shallots into polenta
Assemble Timbales, put on sheet with salmon
Cover ramekins with foil
Baste salmon, bake salmon and timbales
    10 minute break
Baste salmon, remove foil from polenta
    7 minute break
Remove salmon, timbales
Remove sunchokes, salt, pepper, arrange on plate
Plate salmon
Unmold polenta
Serve