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Menu Plan for Fall I: Week 11, Day 1

Salmon and Chevre Risotto
Broccoli Custard

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

       This is a bit decadent, but it is winter and the holidays are almost here.  Serve Risotto with a chunk of country bread if you like.

Salmon, Smoked Salmon and Spinach Risotto

Total time: 30 minutes
    The smoked salmon lends a dinner party note to this risotto; the melted goat cheese makes it incredibly creamy.

Smoked Salmon and Spinach Risotto Ingredients:

 Instructions:

Broccoli Custard

Total time: 35 minutes
   A mini Broccoli Casserole.  Serve from the ramekin to keep it piping hot. Use just enough broccoli florets to lay snug but flat in the bottom of the ramekins, coming about half-way to the top.

Broccoli Custard Ingredients:

 Instructions:

Note:  I put the ramekins on a baking sheet for easier handling.

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
ramekins, baking sheet, small bowl, whisk,
3 medium saucepans, small skillet with lid
Turn oven on, 375F (180C)
Put water on high heat for broccoli
Cut broccoli
Whisk eggs, milk, thyme
Slice cheese
Oil ramekins
Blanch broccoli
Heat stock, herbs for risotto
Chop onion, sauté  
Drain broccoli
Assemble Broccoli Custard, bake
Poach salmon

Add risotto to onion, sauté
Slice smoked salmon
Add wine to risotto, stir
Slice spinach if using fresh, thaw if using frozen
Add stock to risotto, stir
Grate Parmesan if needed
Add stock to risotto, stir
Remove poached salmon, cut
Add stock to risotto, stir
Continue adding stock and stirring
Test rice
Add more stock if needed
Remove Broccoli Custard
Stir in goat cheese, spinach into rice, heat
Stir in smoked salmon, Parmesan, stir well
Gently add poached salmon, spoon onto platter
Serve, crusty bread on the side