Menu Plan for Winter II: Week 11, Friday


Weekly Menu

Shopping List

Daily Recipes:


Lentil Salad with Mozzarella
Sautéed Sole with Capers
Lyonaise Potatoes
Sunchoke Gratin

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

       When you open the Mozzarella, drain the liquid into a container, and store the rest of the mozzarella in it, covered, until tomorrow. Sole is a delicate fish that cooks in minutes.  The Lyonaise are from the second (some would say first) gastronomic capital of France: Lyon.

Lentil Salad with Mozzarella

Total time: 40 minutes
    For salads I use the tiny green French lentils 'du Puy'.  You could use the larger brown lentils but not the pretty red ones. If you can't find Mozzarella di Bufala, regular cow's milk mozzarella will be fine.  If you are having the Prosciutto sliced to order (rather than buying pre-packaged) it should be 'paper-thin'.

Lentil Salad with Mozzarella Ingredients:


Sautéed Sole with Browned Butter and Capers

Total time: 10 minutes
    Sole is a delicate fish with a mild flavor that pairs well with lemon and capers.  It's normally served with the tail and bones intact: just skinned and cleaned but not filleted. They cook very fast and if you are not careful when you take them by the tail to turn them over the skeleton will come away in your hand.  The flesh comes away easily with a fork to eat.  Or, even better, buy them skinned and filleted.

Sautéed Sole with Browned Butter and Capers Ingredients:


Note 1:  You can cook them slightly underdone, to this point, then put them on a platter, cover them loosely with foil and put in a 200F (100C) oven to keep warm.

Note 2: If you get sole filets, they will cook even faster.  Use a long spatula to turn them carefully.

Potatoes Lyonaise

Total time: 40 minutes
    These are incredibly easy and delicious, and pair well with flavorful fish and chicken.  They absorb the chicken stock at the end, giving them a bit of a syrupy glaze.

Potatoes Lyonaise  Ingredients:


Sunchoke Gratin

Total time: 30 minutes
    These gnarly roots are delicious and easy to fix.  Select sunchokes that are firm and with fewer rather than more knobby bits.  There is no need to peel, but scrub well. Trim any big knobs if you like.

Sunchoke Gratin Ingredients:


Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, lid, medium saucepan / steamer
basket and lid, medium skillet , lid, large nonstick
skillet, small baking dish, medium bowl, whisk

Cook lentils
Slice onion for potatoes, sauté
Mince all garlic
Add garlic to onions for potatoes, sauté
Peel sunchokes, steam
Chop 1/2 onion, celery for lentils
Sauté onion, garlic, celery for lentils
Slice potatoes
Remove onion, garlic for potatoes, set aside
Sauté potatoes
Cut lemon, squeeze a bit for the juice
Get everything ready for the fish
Slice sunchokes
Grate Parmesan

Finish sunchoke gratin, bake
Drain lentils
Whisk oil, vinegar, herbs for lentils
Make lentil salad
Slice Mozzarella
Arrange, garnish Lentil Salad
Turn potatoes
Serve salad, relax, enjoy
Turn potatoes, return onion, garlic
Add stock to potatoes, let cook
Melt butter for fish
Turn oven off, leave sunchokes in
Flour fish, fry
Turn fish, fry
Remove fish, add capers, lemon, stir, scrape
Pour sauce over fish, garnish with lemon
Remove sunchokes
Spoon potatoes into bowl

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