Menu Plan for Winter II: Week 13, Friday


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Daily Recipes:


Eggs Pipérade
Seafood Risotto

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

       This dinner has a spicy starter and a creamy main course.  With lots of vegetables in the first course, I did not add more as a side dish.  You can use any combination of seafood or fish in the risotto, or all of your favorite. Get some good bread to serve with both the Eggs and the Risotto.

Eggs Pipérade

Total time: 25 minutes
   The spicy onion, green pepper and tomato is a Basque dish but we ate it often in Andorra, which has more of a Catalan influence.  With the addition of eggs (optional in Basque country) the dish is reminiscent of the Mexican Huevos Rancheros, but without the tortilla.  For breakfast or a light lunch serve with 2 eggs. 

Eggs Pipérade Ingredients:


Risotto with Shrimp, Scallops and Mushrooms  

Total time: 30 minutes
     Sometimes risotto uses up leftovers; sometimes it's for special occasions, like this one.  The occasion? It's the end of the week.  I like to use half scallops and half shrimp, but all of either would be equally good.  Risottos are meant to be creamy, not stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

Risotto with Shrimp, Scallops and Mushrooms Ingredients:


Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium saucepans, 2 medium skillets, 1 lid,
1 small/medium nonstick skillet
Chop all onions, divide
Chop celery
Mince all garlic, divide
Roughly chop pepper
Trim, slice mushrooms
Clean shrimp if needed
Sauté chili powder for Pipérade
Add onion, celery, sauté
Heat stock
Grate Parmesan
Add garlic, pepper to onion, celery; sauté
Sauté onion for risotto
Add rice, sauté
Open, drain tomatoes, chop
Add wine to rice, stir

Add tomatoes, wine, vinegar, Worcestershire to
Pipérade - Stir well, reduce heat, simmer
Add stock to risotto, stir
Sauté onion, garlic, mushrooms for condimenti
Stir risotto
Add stock to risotto, stir
Add scallops, shrimp to skillet, sauté
Fry eggs
Divide Pipérade
Add 2/3 up stock to risotto, stir, reduce heat
Remove seafood from heat, cover
Top Pipérade with egg, serve
        Interrupt once to stir and check risotto
Done with the starter?
Add stock to risotto, stir very well, test rice
Add more stock if needed
Return seafood to low heat, stir in yogurt, parsley
Add Condimenti to Risotto, stir well
Add Parmesan to Risotto, stir well
Serve, crusty bread on the side

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