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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Winter II: Week 13, Saturday

Cauliflower Soup with Gruyère
Baked Lamb Chops with Persillade
Potato Crisps
Chickpea Purée

Cooking time: 50 easy minutes for menu          Cooking schedule: see below for instructions

        The chickpeas call for Truffle Oil, and if you happen to have some, it's wonderful!  But, it's just meant as a garnish so a good olive oil or walnut oil will work as well. Both Lamb and Potatoes are baked making this an easy dinner. You could substitute pork chops for the lamb, but will need to double the baking time (and then make a slit to check if done).

Cauliflower and Gruyère Soup

Total time: 35 minutes
    This is a lovely, creamy soup. It gets quite thick after you stir in the cheese so I keep a bit of hot broth on hand to thin it to the right consistency. The fresh Parmesan adds a distinctive nutty taste.

Cauliflower and Gruyère Soup Ingredients:

 Instructions:

Baked Lamb Chops with Persillade

Total time: 20 minutes
     Persillade is what goes into Escargot Bourguignon to make it so delicious.  It goes into a lot of other dishes in France as well. Baking lets the persillade stay on the chops rather than in the pan.

Baked Lamb Chops with Persillade Ingredients:

 Instructions:

Baked Potato Chips

Total time: 50 minutes
   Just a light coating of olive oil keeps these potatoes on the healthy side.  They are a lovely golden brown and crunchy.  Sprinkle with a bit of sea salt for the perfect finish.

Baked Potato Chips Ingredients:

 Instructions:

Chickpea Purée with Truffle Oil

Total time: 35 minutes
   A simple, savory dish; this also makes enough for 4.  I chop the other 'half' of the tomatoes and stir them into the leftover chickpeas when I reheat.  You could also use the leftovers as a dip for tortilla chips.

Chickpea Purée with Truffle Oil Ingredients:

 Instructions:

Cooking Schedule: 50 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
bowl, medium nonstick skillet, medium saucepan
with lid, blender, 2 baking sheets, 1 rack, whisk

Turn oven on 400F (200C), arrange 2 shelves
Chop onion, celery, sauté
Put oil on plate
Slice potatoes, dip in oil, lay on baking sheet, bake
Cut cauliflower, add to onion/celery
Add stock, thyme, to cauliflower, cover, simmer
Shred Gruyère
Grate Parmesan
Make persillade
Press Persillade into chops, put on rack, set aside
Open drain, rinse chickpeas

Open, divide tomatoes
Put chickpeas, tomatoes, oil in blender, purée
Heat oil in skillet, spread chickpeas, cook
Rinse blender, purée soup
Add milk to soup, heat, adjust
Stir chickpeas
Reduce heat under soup, add Gruyère, whisk
    If chops are  thick, start to bake in 400F (200C)
Ladle soup into bowl, garnish and serve
Done? Remove potatoes, turn oven to 450F (225)
Turn potatoes, return to oven
Start to bake chops if not already in
Stir chickpeas
Remove chops when done
Remove potatoes
Finish chickpeas and serve

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