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Menu Plan for Summer II: Week 12, Saturday
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Daily Recipes:
Stuffed Mushrooms with Browned Shallots and Garlic
Barbecued Stuffed Pork Tenderloin
Potato-Tomato Gratin
Green Beans with Browned Butter
Cooking time: 75 minutes for menu Cooking schedule: see below for instructions
Potatoes and tomatoes together? Yes, it works. And with so many tomatoes this time of year, we tend to put them in everything. We'll finish the gratin on Monday. Don't tie the pork too tightly or the stuffing will ooze out. Use any leftover barbecue sauce with the burgers.
Stuffed Mushrooms with Browned Shallots and Garlic
Total time: 20 minutes
Use white button or brown cremini for this. If you want to use the larger portabella you will probably only want to do 2 or 4, depending on size.
Ingredients:
- 6 large mushrooms, (1 1/2 - 2" diameter, 4 - 5cm)
- 2 shallots
- 3 cloves garlic
- 3 tsp olive oil
- 1 tsp soy sauce
- 3oz (90gr) soft goat cheese it comes in a little 4-sided pyramid shaped carton; my 'brand' is Chevraux, I think in the U.S. it's Chavrie
- Tomato Sauce:
- 4oz (120ml) tomato sauce
- 1 tsp Balsamic vinegar
- 1/2 tsp soy sauce
- 1 tsp dried basil
Instructions:
- Clean mushrooms, removing stems.
- Roughly chop the shallots and mince garlic.
- Heat 2 tsp oil in a nonstick skillet over medium-high heat.
- Add shallots and garlic and sauté until shallots start to brown, about 10 minutes.
- Put shallots, garlic in a small bowl, add goat cheese and mix well.
- Add 1 tsp oil and soy sauce to the same skillet.
- Add mushroom caps and sauté until light brown, 3 - 4 minutes, turning once.
- Remove and place on a baking sheet - with a lip so they don't slide off.
- Spoon goat cheese mixture into mushroom caps, dividing evenly.
- Bake in 375F (180C) oven for 10 minutes, until they are light brown.
- Tomato Sauce:
- Heat all ingredients in a small saucepan.
- To finish:
- When mushrooms are done remove from oven.
- Spoon some tomato sauce onto the bottom of 2 small plates.
- Divide the mushrooms and arrange on sauce.
- Serve, garnished with olives if you have them.
Barbecued Stuffed Pork Tenderloin
Total time: 45 minutes
It doesn't take a lot of stuffing... And it kind of oozes out the top.... But, it does get nicely caramelized on top and keeps the pork moist. Cook the pork, stuffing side up, without turning, in a covered grill.
Ingredients:
- 1 pork tenderloin, 14oz, 420gr
- 2 tsp olive oil
- 1 1/2 tsp paprika
- 1 clove garlic, minced or crushed
- 1/3 cup chopped mushrooms about 1oz (30gr)
- 1 1/2 tbs bread crumbs
- 1 tbs ketchup
- 1 tsp Worcestershire sauce
- 1 tbs snipped fresh rosemary substitute 1 tsp dried
- 1 tbs snipped fresh chives substitute 1 tsp dried
- Barbecue Sauce:
- 1/4 cup (2oz, 60ml) ketchup
- 1/2 cup (4oz, 120ml) tomato sauce
- 2 tbs cider vinegar
- 2 tbs molasses
- 1 tbs Worcestershire sauce
- 2 tsp dry mustard
- 2 tsp dried oregano
- 1 tsp garlic powder
Instructions:
- Chop mushrooms
- Mince or crush garlic.
- Heat olive oil in small skillet over medium heat. Add paprika and sauté for 1 minute.
- Add mushrooms and garlic and sauté for 3 - 4 minutes, until starting to brown and soften.
- Meanwhile, butterfly pork tenderloin - cut it in half lengthwise leaving 1/4 inch intact - so that you can open it like a book. Open it and give it a couple of whacks with a meat mallet so that it lies flattish... or pound lightly with the edge of a plate. You just want it to be flat and easy to work with.
- When mushrooms are done put into a small bowl and add bread crumbs, herbs, Worcestershire and ketchup.
- Mix well and spread on one side of pork about 1/8 inch from the edge.
- Fold other side over and tie with kitchen string. Cut five 6 inch lengths of string and wrap around pork and tie every 2 inches - making certain that you do one as close to each end as possible.
- Cook pork on barbecue grill for 30 minutes or until done, basting during the last 10 minutes with Barbecue Sauce. When done, slice and serve with more Barbecue Sauce on the side.
- Could also be baked at 400F for 30 minutes or until done. It is done when 'juices run clear', so - either poke it, slice it and take a peak or use a meat thermometer. See techniques.
- Barbecue sauce:
- Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently.
- Simmer 10 - 15 minutes, remove from heat and use when needed.
- Sauce will keep for a week in the refrigerator.
Potato and Tomato Gratin
Total time: 1 hour 15 minutes
We are planning for leftovers with this gratin. I normally use Gruyère in potato gratins but I decided to use something stronger with the sage and tomatoes. Use what ever cheese you like - a sharp cheddar could be good, or Muenster. And, Yes, tomatoes do work well with potatoes!
Ingredients:
- 4 medium potatoes, 22oz total (660gr)
- 1 large onion or 2 smaller onions, 12oz total (360gr)
- 2 - 3 tomatoes, 12 - 14oz total (360-420bg)
- 2 cloves garlic
- 1 tbs olive oil
- 3oz (90gr) strong cheese of choice, I used Tomme shredded or cut into small pieces
- 1 tbs dried sage
- 1/4 cup chicken stock
- 1/4 cup grated Parmesan
Instructions:
- Thinly slice the onions and garlic.
- Heat oil in a medium skillet over medium-high heat. Add onions and garlic and sauté until tender and just starting to brown, about 10 minutes.
- Remove from heat and set aside.
- With a sharp knife thinly slice the potatoes, or use a mandolin (if you think this is a musical instrument, you don't have one. )
- Slice the tomatoes as thin as the potatoes (you should get 8 - 10 slices per tomato).
- In a glass or ceramic baking dish just large enough to hold ingredients (I use an 8" X 11" (20 X 27.5cm) oval baking dish) lay 1/3rd of the potatoes.
- Spread half of the sautéed onions over the potatoes.
- Add a layer of tomatoes, touching but not overlapping.
- Spread half of the cheese on the tomatoes and sprinkle with half of the sage.
- Repeat layers once.
- Top with remaining 1/3 of the potatoes.
- Pour the stock over all, sprinkle with Parmesan, cover with foil and bake at 425F (210C) for 40 minutes.
- Remove foil, reduce heat to 400F (200C) and continue baking another 20 minutes.
- Remove from oven, let rest 5 - 10 minutes, cut and serve.
Green Beans with Browned Butter
Total time: 30 minutes
My mother put browned butter on all of her vegetables. I don't do it quite that often but once in awhile it's still a treat. The nutty flavor of the butter pairs well with fresh green beans. Just don't let it get too dark. It will go from light brown to dark very quickly once it starts.
Ingredients:
- 6oz (180gr) green beans
- 1 1/2 tbs butter
- Pepper
Instructions:
- Top and tail beans... cut off the ends.
- Cut into 1 1/2 inch lengths (4cm) or leave whole.
- Put beans, 1/4 cup of water into a small pan, cover and simmer until done, about 15 minutes. If beans dry out add a little more water.
- When done drain beans, put into a serving bowl and put the pan back on medium heat.
- Add butter and brown it, being careful not to let it get too dark.
- Add pepper and beans, toss to coat and serve.
Cooking Schedule: 75 minutes for menu |
Start to cook pork |
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