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Menu Plan for Winter II: Week 6, Saturday

Egg 'Noodles' with Tomato/Prosciutto Sauce
Braised Lamb with Potatoes and Onions
Balsamic Glazed Carrots

Cooking time: 75 minutes for menu          Cooking schedule: see below for instructions

        These Noodles use very little flour, allowing us to have a light 'pasta' first course.  We're mixing Mediterranean countries again, with our main course being Spanish.  An easy dinner that is easily expandable for a small party.  The egg noodles can be made in advance and everything simply 'increased'.

Egg "Noodles" with Tomato/Prosciutto Sauce  

Total time: 35 minutes
 These are simply noodles made from eggs with a bit of flour, very quick and easy. The flour adds 'body'. You could use cornstarch in place of the flour, or skip it.

 Ingredients:

• Noodles
• 3 eggs,
• 2 1/4 tsp flour
• 4 1/2 tsp milk
• 2 tsp oil
• Sauce:
• 1/4 medium onion
• 2 thin slices Prosciutto   Serrano, Bayonne
• 2 tsp olive oil
• 1 cup (8oz, 240ml) tomato sauce
• 1/2 tsp oregano
• 1/2 tsp basil
• Garnish, optional
• freshly shaved Parmesan
• a few olives

 Instructions:

• Sauce: 
• Finely chop the onion. 
• Roughly chop the Prosciutto. 
• Open tomato sauce. 
• Heat olive oil in a small skillet.  Add onion and ham and sauté until onion is transparent. 
• Add tomato sauce and herbs, reduce heat and simmer for 15 minutes, uncovered.  Stir occasionally.  It should be chunky and thick.
• Noodles: 
• Put eggs in medium bowl and whisk well. 
• Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition.  (Even better, have someone else add it while you whisk constantly) Try to avoid lumps. 
• Add the milk  and whisk well. 
• Heat the oil in a medium nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat. 
• Add 1/3rd of the egg mixture, tilting pan to cover well.  Let cook, undisturbed for 1 - 2 minutes, until cooked through and top is dry.  With a spatula, carefully turn and cook on the other side for 30 seconds.  Remove to a plate.  Do not keep warm. 
• Repeat twice more. 
• When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/2" (1.25cm) strips.  Egg Noodles! 
• Divide strips in half.  Place half in a bowl, spoon over 1/2 of the sauce and toss lightly.  Arrange on a plate.  Repeat with other half of strips. 
• Garnish with shaved Parmesan and olives, if you have it, and serve.

Braised Lamb with Potatoes and Onions

Total time: 75 minutes
     Casseroles and slow-cooked dishes are very popular in Spain.  Usually made using pork or lamb, with potatoes and onions slowly simmered with the meat, they are served from the cazuela or baking dish.

 Ingredients:

• 14oz (420gr) boneless lamb
• 1/4 cup flour
• 1 tbs paprika
• 1 large onion plus whatever is left
• 2 cloves garlic
• 2 bay leaves
• 1 cup (8oz, 240ml) chicken stock
• 1/2 tsp rosemary
• 1 tbs olive oil
• 2 medium potatoes

 Instructions:

• In plastic food bag mix flour and paprika. 
• Cut lamb into 1 1/2" (4cm) pieces and trim excess fat.  Add lamb to flour and mix to coat well. 
• Heat oil in a heavy pot or Dutch oven with tight-fitting lid.  Add lamb (reserve any remaining flour) and brown on all sides. 
• Slice onion; mince garlic. 
• Remove lamb and sauté the onion and garlic until tender and starting to brown, about 7 minutes. 
• Sprinkle with any remaining flour/paprika and stir well. 
• Return the lamb to the pot, add herbs and stock.  Cover, turn heat to low and braise for 30 minutes.
• Cut potatoes into 1" (2.5cm) chunks.  Add to the pot, stir well and continue to simmer 30 minutes longer, until potatoes are done.  If it starts to dry out add a bit more chicken stock or water. 
• When potatoes are done, remove bay leaves and serve.

Balsamic Glazed Carrots

Total time: 25 minutes
     The sweetness of the carrots pairs perfectly with the richness of the Balsamic vinegar.

 Ingredients:

• 2 - 3 carrots
• 1/4 cup (2oz, 60ml) chicken stock
• 1 clove garlic
• 1/2 tsp dried thyme
• 1 tbs Balsamic vinegar

 Instructions:

• Peel carrots and roll cut: cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.  This gives you interesting looking pieces with lots of surface. 
• Put carrots and stock into a small saucepan or nonstick skillet. 
• Bring to a simmer over medium heat.  Reduce heat, cover and let simmer until done, 10 - 15 minutes.
• Mince garlic. 
• Remove carrots from pan and add garlic and thyme. 
• Increase heat and reduce liquid to about 1 tbs.  
• Add vinegar, stir well to combine.  
• Return carrots to pan, stir well and cook for 2 minutes longer.  Serve.

Cooking Schedule: 75 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, heavy pot or Dutch oven, lid, small skillet, medium nonstick skillet or omelet pan, medium bowl, (used 2 X) whisk, small saucepan with lid Cut lamb Mix flour, paprika Add lamb, toss to coat evenly Brown lamb Slice onion Mince all garlic, divide Remove lamb; brown onion, garlic Add any remaining flour/paprika, stir well Return lamb, add herbs stock, cover, simmer          30 minute break Back? Cut potatoes, add to lamb, simmer Chop onion, Prosciutto Sauté onion, Prosciutto for sauce Cut carrots Add tomato sauce, herbs to onions/Prosciutto, simmer

Put eggs in medium bowl Slowly whisk in flour, then milk Fry 1/3 of egg mixture Turn egg Remove egg, cool, fry 1/3 more Start to cook carrots Turn egg Remove egg, cool, finish with final egg mixture Shave a bit of Parmesan Roll eggs, slice into noodles Combine noodles, sauce, arrange on plates Turn carrots off but leave covered Garnish Noodles with Parmesan and serve Done? Drain carrots, put into a dish Add garlic, thyme to carrot pan, reduce Check potatoes - done? Remove bay leaves Add vinegar, carrots to pan, simmer Put the Braised Lamb on the table - as is or in a dish Put carrots back into dish Serve

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