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Menu Plan for Summer II: Week 7, Friday
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Daily Recipes:
Warm, Stuffed Courgette (Zucchini) Cups
Grilled Tuna with Mustard Sauce
Potato Salad with Mushrooms and Chevre
Cooking time: 40 minutes Cooking schedule: see below for instructions
In the interest of light, summer eating, we're having our vegetable as starter. The fish is simple, the potato salad complex... Get the best grade of tuna you can. I buy 'white' which I prefer to 'red' - those are my choices. Substitute halibut, or other firm fish.
Warm Stuffed Zucchini (Courgette) Cups
Total time: 40 minutes;
Little cups are formed by scooping the seeds out of thick slices, but leaving a base to hold the stuffing. A bit of cheese is added for the last few minutes, to just melt and bubble around the edges. Healthy and pretty! These would be great for a party, as all the work could be done ahead, and then baked at the last minute.
Ingredients:
- 1 zucchini (courgette), about 2-1/2 inches (7cm) in diameter and at least 7 inches (18cm) long
- 1 medium tomato
- 3 - 4 green onions
- 1.5 oz (45gr) cheese
- 2 tbs fresh snipped basil leaves
- olive oil
- Greek or other black olives, optional
Instructions:
- Cut the zucchini into six 1 inch (2.5cm) rounds.
- Using a teaspoon scoop out the center of each round leaving 1/4 inch (.6cm) on sides and bottom. Discard 'trimmings' - there won't be much and zucchini is plentiful.
- Dip the bottom of each zucchini cup into oil and put on a baking sheet.
- Clean and finely slice the green onions. You will want about 2 (heaped) tsp of slices. Divide and put into each zucchini cup.
- Finely chop the tomato and put on top of the onions, mounding it up a bit to get it all in.
- Bake in 400F (200C) oven for 30 minutes.
- While they bake slice the cheese into small thin rectangles, just to makes it easier to work with.
- Remove zucchini and arrange cheese around the edge of the zucchini trying not to let it hang over the sides and leaving some tomato uncovered (prettier).
- Return to oven until cheese melts.
- Remove, arrange three on each plate, sprinkle with basil, garnish with olives and serve.
Grilled Tuna with Mustard Sauce
Total time: 15 minutes
If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it's okay to eat raw). Regular tuna we normally have medium. If it gets to close to well done it tends to be dry. The Mustard Sauce adds a rich finish to the dish.
Ingredients:
- 2 tuna steaks, 6oz each (180gr each) Substitute swordfish or halibut if you prefer
- 2 tsp snipped fresh tarragon substitute 1/2 tsp dried
- 1 tbs olive oil
- 1 tbs white wine
- 1 tsp white wine tarragon vinegar
- Mustard Sauce:
- 2 tbs white wine
- 2 tbs (1oz, 30ml) Greek or plain yogurt
- 1 tbs Dijon-style mustard
- 1 tsp mustard seeds
- 1 tsp snipped fresh tarragon substitute 1/2 tsp dried
Instructions:
- Snip tarragon.
- Mix tarragon, oil, lemon juice and white wine. Spoon on to tuna and let marinate for 10 - 15 minutes.
- Remove tuna from marinade and cook on barbecue grill for 3 - 5 minutes per side (depending on thickness) for regular tuna, 1 - 3 minutes for ahi. Or until done to your liking.
- Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. Place tuna on a platter, spoon a bit of Mustard Sauce over and serve, remaining sauce on the side.
- Mustard Sauce:
- In small saucepan (or in micro) heat white wine, yogurt and mustards, stirring, just until hot and well combined.
- Stir in tarragon and allow to cool.
- Spoon over fish to serve.
Potato Salad with Mushrooms and Chevre
Total time: 30 minutes
Warm, crisp, sautéed potatoes, mushrooms and garlic enveloped in creamy, melted soft goat cheese, finished with lots of fresh basil and chives - this is not your ordinary potato salad. Full of complex flavors, it is best served with simple, grilled meat of fish.
Ingredients:
- 2 medium potatoes, about 10oz (300gr) total
- 3oz (90gr) mushrooms
- 2 cloves garlic
- 2oz (60gr) soft goat cheese (chevre)
- handful fresh basil leaves - about 3 tbs
- 2 tbs fresh chives, snipped
- 2 tbs olive oil
Instructions:
- Slice potatoes into quarters the long way and then 1/2" (1.25cm) thick slices.
- Trim and slice mushrooms.
- Mince garlic.
- Heat 1 tbs oil in large nonstick skillet over medium heat. Add mushrooms, garlic and sauté until they start to brown, about 5 minutes.
- Remove to a bowl and set aside. Do not cover.
- Add remaining tbs oil and potatoes to skillet. Toss a bit to coat potatoes with oil, then cover and let cook about 10 minutes.
- Uncover, stir and let sauté, turning occasionally. You want them nice and brown. If they start getting too brown before you are ready to finish just turn the heat to low and keep warm in the skillet.
- When ready to finish add potatoes to mushrooms and garlic.
- Add chevre and toss to coat - the cheese will melt a bit from the heat of the potatoes.
- Snip basil and chives with scissors and add, stirring to combine. Serve.
Cooking schedule: 40 minutes |
Slice cheese |
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