Menu Plan for Fall I: Week 4, Day 2


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

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

       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.

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, medium bowl, baking dish for potatoes,
large nonstick skillet, 2 medium skillets

Turn oven on, 400F (200C)
Thinly slice potatoes, put in water
Snip herbs, smash garlic
Finely chop herbs, garlic
Drain potatoes, pat dry
Assemble potato dish
Bake potatoes
   25 minute break
Clean, chop shallots, sauté
Clean, chop mushrooms, add to shallots, sauté
Chop onion
Wash spinach

Uncover potatoes
Add wine to shallot/mushroom, reduce
Sauté bacon
Add stock, tomato, herbs to mushrooms
Turn bacon
Dissolve cornstarch in water, thicken Duxelles
Cover, remove from heat
Remove bacon, add onion
Heat skillet for chops, sauté
Crumble bacon
Add spinach to onion, stir-fry
Turn chops
Cover chops to finish
Remove potatoes
Finish spinach
Put chops on plates, add Duxelles sauce
Serve all

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