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Main Course Menu Plan: Week 5 Fall I
Day 1: Seared Scallops with Prosciutto on Tarragon Cream
Total time: 15 minutes
Scallops are rich, sweet, and often expensive. But we can still indulge on occasion. Here they are quickly seared with a bit of Prosciutto and served on a bed of velvety Tarragon Cream.
Ingredients:
- 10oz (300gr) large scallops
- 4 slices Prosciutto, (2oz, 60gr) or other dry-cured ham, Bayonne, Serrano
- 1 tbs olive oil
- 1/2 tsp paprika
- Tarragon Cream:
- 2/3 cup (5oz, 150ml) white wine
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml) Greek yogurt, crème fraiche or sour cream
- 1 tsp dried tarragon
- 1 tsp dried basil
- 1 tbs cornstarch (maizena) dissolved in 2 tbs stock
Instructions:
- Mix olive oil and paprika.
- Add scallops and stir to coat.
- Cut ham slices in thirds.
- Combine ham and scallops.
- Heat large nonstick skillet over medium-high heat .
- When hot add scallops and ham. Stir-fry quickly until scallops turn opaque and ham starts to crisp.
- Remove and serve on Tarragon Cream.
- Tarragon Cream:
- In a small saucepan, over medium heat, bring stock and wine to a boil.
- Add tarragon, basil and simmer 5 minutes.
- Mix cornstarch in stock and stir into simmering stock. Cook until thickened - should be quite thick.
- Remove from heat and stir in yogurt / crème fraiche.
Note: Some scallops will release water when cooked, causing them to steam rather than fry. Be sure to use a large skillet, giving them plenty of room. Turn the heat to high after adding the scallops if they don't start to sizzle.
Day 2: Braised Loin of Pork with Mustard Onion Sauce
Total time: 1 hour 15 minutes
I use a small loin roast, 1 1/2 lbs and it cooked to the correct temperature in just over an hour. The bay leaves, mustard and wine add a lovely, slightly pungent flavor to both the pork and the Onion Sauce.
Ingredients:
- 1 pork loin roast, 24oz (720gr)
- 2 onions
- 4 bay (laurel) leaves
- 1/2 cup (4oz, 120ml) of white wine
- 1/2 cup (4oz, 120ml) chicken stock
- 1 tbs Dijon-style mustard
- 1 tbs olive oil
- 1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs water
Instructions:
- Slice onions, thickly.
- Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add onions and sauté until tender, about 7 minutes.
- Move onions to the side and add pork. Brown on one side 5 minutes, then turn and brown the other.
- Stir the onions. Add bay leaves, wine, stock and mustard, turn heat to low, cover and braise for 1 hour.
- Take temperature, it should be 145F (62C). If not done, continue braising, checking temperature every 5 minutes.
- Remove pork and keep warm.
- Dissolve cornstarch in water.
- Increase heat under sauce. Add cornstarch and stir until thickened.
- Slice pork, spoon onions around and serve.
Day 3: Butternut Squash with Sage and Ham Risotto
Total time: 35 minutes
This is based on a recipe from the cook book 'Risotto'. As always, the end result should be creamy, smooth, almost soup-like, never stiff. The squash gives a bit of sweetness to the risotto and adds to the overall velvety texture... and it's a lovely color!
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) cups chicken stock
- 1 onion
- 1 cup shredded butternut squash
- 1 tomato
- 1 tbs butter
- 3/4 cup Parmesan cheese - freshly grated (about 2oz, 60gr)
- Condimenti
- 8oz (240gr) baked ham or smoked turkey
- 12 - 15 fresh sage leaves, half that number if they are large - more than 2" (5cm) long substitute 1 tbs dried
- 1 tsp olive oil
Instructions:
- Heat chicken stock and keep hot over low heat.
- Finely chop onion and tomato.
- Peel butternut squash using potato/vegetable peeler. Cut it in half the long way (blossom to stem) and remove seeds. Using large holes on grater, shred part of the squash until you get 1 cup. Wrap the remainder in film and refrigerate.
- In medium saucepan heat butter over medium-high heat.
- Add onion and tomato, sauté 5 minutes.
- Add squash and sauté 5 minutes longer.
- Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir.
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked.
- If more stock is needed add it 2 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate.
- Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately.
- It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Condimenti:
- Cut the ham into bite-size pieces.
- Heat olive oil in nonstick skillet. Add ham and sage and sauté until ham is lightly browned.
- Turn heat to very low and keep warm until needed.
Note: The photo has a serving of steamed butternut squash on the side.
Day 4: Pork Lo Mein with Peanut Sauce
Total time: 25 minutes
Stir-fries cook quickly and are very flexible when it comes to ingredients. I always try for a mix of colors, textures and flavors... And whatever is left in the fridge. Amounts are not precise, just try to keep it balanced.
Ingredients:
- 8oz (240gr) lean pork, tenderloin or chops
- 1 onion
- 2 cloves garlic
- 1 tsp minced ginger
- 1/2 bell pepper, green or red
- 1/2 head broccoli, 6oz (180gr)
- 1 carrot
- 4oz (120gr) mushrooms
- 4oz (120gr) spaghetti - about 1 1/4" (3cm) diameter bunch (make a circle with thumb and index finger - you want it a little bigger than an American quarter, about the size of a 2 euro coin)
- 2 tsp sesame oil
- 2 tsp olive oil
- 1 cup (8oz, 240ml) beef stock
- 2 tbs peanut butter
- 2 tbs soy sauce
- 2 tbs sherry (optional)
- 1/4 cup walnuts, 1oz (30gr) substitute almonds or peanuts
- 1 tbs cornstarch (Maizena) dissolved in 2 tbs water
Instructions:
- Cook pasta according to package instructions.
- Thinly slice onion.
- Mince garlic.
- Mince ginger (peel first).
- Julienne the pepper and carrot.
- Trim and slice mushrooms.
- Cut broccoli into florets (with some stem).
- Cut the pork into large bite-size pieces.
- Heat olive oil in large nonstick skillet over medium-high heat. Add onion to skillet and stir-fry for 2 minutes.
- Add garlic, ginger and stir-fry another 2 minutes. Remove onions/garlic from pan and set aside.
- Add sesame oil to pan and heat. Add pork and stir-fry 3 - 5 minutes, until nicely browned. Remove and put with onions.
- Add broccoli, carrots, mushrooms, pepper to skillet and stir-fry 5 minutes.
- Return pork, onions, garlic and ginger to pan. Add beef stock and bring to a boil.
- Cover, reduce heat and simmer for 5 minutes.
- In a small bowl, whisk together sherry, soy sauce and peanut butter.
- Uncover skillet and stir in peanut butter mixture and walnuts.
- Stir in cornstarch mixture until thickened.
- When pasta is done, drain and add to skillet. Toss to combine, tongs work best, or two forks. Serve.
- Add more soy sauce if desired, according to taste.
Day 5: Hamburger Steak with Cheese and Fried Onions
Total time: 20 minutes
Just a big burger topped with cheese and fried onions. Nothing fancy, simple, 'diner' style cooking... These are Fried Onions, not Caramelized Onions....
Ingredients:
- 12oz ground beef (mince - 360gr)
- 2 medium onions
- 1 tsp Worcestershire Sauce
- 2 tsp olive oil
- 1oz (30gr) cheese, Colby or Cheddar, sliced
Instructions:
- Thickly slice onions.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and quickly fry until very brown and starting to crisp.
- Add Worcestershire and stir well to combine.
- Remove and set aside.
- Return the skillet to medium-high heat.
- Divide the beef and make 2 loose patties, barely handling the meat. (I just cut the package in half).
- Add the beef and sauté, 2 - 5 minutes per side, depending on how you like it done.
- When ready, lay the sliced cheese on the beef, top with onions and cover until cheese melts.
- Remove and serve.
Day 6: Chicken with Mushrooms, Broccoli and Peppers
Total time: 25 minutes
Tarragon and capers are the main flavor components of this chicken dish. They give a Mediterranean taste to the peppers and broccoli. It all cooks quickly, leaving the vegetables crisp-tender.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 4oz (120gr) mushrooms
- 1 onion
- 1/2 green pepper
- 1/2 head broccoli
- 2 cloves garlic
- 2 tbs capers
- 3/4 cup (6oz, 120ml) white wine
- 1 tsp dried tarragon
- 1 tsp dried thyme
- 1 tbs tomato paste
- 1 tbs olive oil
- 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
Instructions:
- Roughly chop onion.
- Slice the green pepper into strips 1/4" (.6cm) wide.
- Cut broccoli into florets and peel and slice the stem.
- Mince garlic.
- Trim and thickly slice mushrooms.
- Cut chicken into large bite-size pieces.
- Dissolve cornstarch in water.
- Heat oil in nonstick skillet. Add onion and sauté 5 minutes.
- Add garlic, broccoli, mushrooms and pepper and sauté another 5 minutes.
- Add chicken and sauté until it's cooked on all sides.
- Add capers, herbs, wine, stock and tomato paste.
- Cover, reduce heat and cook another 10 minutes, until the chicken is cooked through and broccoli is just tender
- Uncover, increase heat.
- Stir in cornstarch to thicken.
- Serve over rice or with buttered potatoes.
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