Menu Plan for Summer II: Week 8, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Gazpacho de Andaluz
Pork Loin, Brined and Grilled
Pasta with Fresh Tomato and Green Olive Sauce
Fried Green Beans

Cooking time:  30 minutes earlier, 60 for pork     Cooking schedule: see below for instructions

       Gazpacho!  It is so loved in Spain (and Andorra) that many people buy it ready made, in large cartons (like orange juice) - which is quite delicious.  True Gazpacho is always puréed and, while the amounts of the ingredients may very, the actual ingredients don't - so, no zucchini....  Most of the work for this dinner is done early in the day. The rest of the pork is for Monday - with some sandwiches if there's a lot....

Gazpacho de Andaluz (Andalusian Gazpacho)

Total time: 20 minutes
      This started as Traditional Gazpacho, but I found that I preferred it without the bread crumbs.  If you want to stay with tradition, add 1/2 cup of bread crumbs and enough water to thin to the consistency of a thick, cream soup, to the blender.

Gazpacho de Andaluz (Andalusian Gazpacho) Ingredients:


Brined and Grilled Pork Loin

Total time: 60 minutes with 5 minutes earlier
   Brining pork adds moisture and flavor, making what can be a somewhat dry cut, tender and succulent.  It's easy to do and there's a lot of leeway on the timing: more than 6 hours but less than 24.  If you don't have a deep enough bowl, try a saucepan or even a food bag that seals well. Use an 'instant read' meat thermometer.

Brined and Grilled Pork Loin Ingredients:


Fresh Tomato and Green Olive Pasta

Total time: 25 minutes, 3 - 6 hours marinating 
   This uses the best of the summer garden: fresh tomatoes and fragrant herbs.  6 - 8 hours is the perfect time for the sauce to blend flavors. The olives tend to loose flavor after a day, so I don't plan leftovers with this.

Fresh Tomato and Green Olive Pasta Ingredients:


Note:  The tomatoes, etc. need to sit without the pasta for the sauce to develop and the flavors to meld. 

To Peel Tomatoes:  Bring a medium pan 3/4's full of water to a boil on high heat.  Drop tomatoes in for 30 seconds - start timing immediately.  Remove tomatoes and drop into a bowl of cold water.  If you are doing a lot of tomatoes you will have to add ice or change water to keep it cold.  Now peel them with a knife or your fingers - peel will come off very easily. (You can peel peaches the same way) 

Fried Green Beans

Total time: 15 minutes
   A simple preparation to highlight the best of summer vegetables.  Adding a bit of oil to the butter prevents it from browning or burning.

Fried Green Beans Ingredients:


Cooking Schedule: 30 minutes early,
60 cooking

Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large, deep bowl, 2 medium bowls,
blender, pot and colander for pasta, medium
skillet, barbecue grill
6 - 8 hours before dinner:
Heat water for tomatoes
Peel, crush garlic
Mix all ingredients for brine in deep bowl
Add pork, cover, refrigerate
Blanch tomatoes for pasta
Cool tomatoes, peel
Roughly chop tomatoes, put in medium bowl
Cut olives, add to tomatoes
Snip herbs, mince garlic, add to tomatoes
Add olive oil, stir, cover, set aside
Peel cucumber, onion, garlic for gazpacho
Chop all vegetables for gazpacho, reserve some
Put all ingredients for gazpacho in blender, purée

Taste, adjust seasoning, refrigerate
If you remember, turn the pork occasionally
Dinner time:
Turn on/light barbecue grill
Remove pork from brine, cook (discard brine)
Stir the pasta tomato sauce
      Pause for 30 minutes
Turn the pork
Put water on high heat for pasta
Top and tail beans
      Pause a bit more
Start to cook pasta
Start to cook beans
Turn the pork again
Mind the beans
When beans are almost done, remove from heat
Drain pasta, cool slightly, add to sauce, stir well
Remove pork, let rest
Serve gazpacho, with chopped veg, olive oil
Reheat beans, salt
When ready, slice pork, stir pasta, serve

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