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Menu Plan for Spring II: Week 13, Saturday
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Daily Recipes:
Tomato Vermicelli Soup
Grilled Lamb Chops with Dijon-Basil Butter
Patatas Bravas
Lentils Provençal
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
Substitute pork chops or a steak for the lamb if you prefer. This uses the rest of the Pimento Sauce.
Chilled Tomato Vermicelli Soup
Total time: 10 minutes
This is an easy summer soup using pantry items. If made a bit ahead it can be welled chilled but if you can't, just chill the tomato juice ahead of time; even with warm vermicelli, the soup will be cool. Garnish with some fresh basil.
Ingredients:
- 1 1/2 cups (12oz, 360ml) tomato juice, chilled
- 1 1/2 cups (12oz (360ml) beef stock
- 1/4 cup vermicelli, or other very small pasta substitute broken spaghetti
- 1/4 cup shredded cheese, any flavor
- fresh basil leaves
Instructions:
- Heat the stock in a saucepan until boiling.
- Add vermicelli and simmer for 4 minutes, stirring occasionally. It should be almost done... but not quite. (for other pasta, follow package directions, cooking until almost done)
- Remove from heat and let cool - it will finish cooking and not get too done.
- When no longer hot, add the tomato juice, stir well and chill until ready to serve.
- To serve:
- Ladle into soup bowls.
- Divide the cheese and sprinkle over the top.
- Garnish with fresh basil leaves and serve.
Note: If a lot of stock evaporates, you can add a bit of ice to help cool the soup and 'reconstitute' the beef stock.
Lamb Chops with Dijon-Basil Butter
Total time: 20 minutes
A bit of mustard-basil butter finishes off the lamb, melting over the top as you serve.
Ingredients:
- 4 - 6 center-cut lamb chops - depending on size
- 1 tbs olive oil
- 1/2 tsp garlic powder
- 1 tbs chopped/snipped fresh basil
- 1 clove garlic
- 1 tsp Dijon-style mustard
- 2 tbs soft butter
Instructions:
- Sprinkle chops with garlic powder, drizzle with oil and allow to sit until ready to cook.
- Cook on barbecue grill over medium-high - high heat for 2 - 5 minutes per side.
- Or in a non-stick skillet or grill pan for the same amount of time. Timing, as always, depends on thickness and desired degree of doneness (I don't know if that is a word - but you get the idea). We do ours on a hot grill 2 minutes a side for medium rare.
- When you think they might be close take one off, cut into center and peak. You can always put them back on to cook more - you cannot undo...
- When done to your liking remove from heat, divide basil butter to top each chop and serve.
- Dijon-Basil Butter:
- Mince garlic and basil together.
- Put into a small bowl, add mustard and butter and mix well. Can be made ahead, shaped into a log, chilled and sliced before putting on chops.
Faux Patatas Bravas
Total time: 35 minutes
These are not as hot as the 'real' ones in Spain. If you would like more heat add red pepper flakes or a few drops of bottled hot sauce. The translation is 'Fierce Potatoes' (not 'brave'). The Pimiento Sauce is enough for 2 dishes.
Ingredients:
- 2 medium potatoes
- 1 tbs olive oil
- 2 tsp Herbes de Provence
- 1 tbs sherry vinegar
- 1 tsp paprika smoky if you have it
- Pimiento Sauce:
- leftover pimento (pimiento) sauce
- 1 tsp paprika smoky if you have it
- Red pepper flakes, if you want more heat
Instructions:
- Cut potatoes into large pieces.
- Whisk together the oil, herbs and vinegar.
- Add potatoes and toss to coat.
- Cook in grill pan on barbecue grill about 25 minutes or until done and starting to brown and get a bit crispy.
- Or you can roast them in the oven: Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
- Gently warm 1/3 - 1/2 cup Pimiento Sauce.
- When potatoes are done, put into a bowl and pour warmed Pimiento Sauce over - just enough to very lightly coat.
- Sprinkle with paprika and serve.
- Pimiento Sauce:
- Gently warm 1/3 - 1/2 cup Pimiento Sauce.
Lentils Provençal
Total time: 45 minutes
I use the tiny, green lentils de Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy. With the shallots, garlic, olives and mustard it's reminiscent of long, slow lunches in Provence.
Ingredients:
- 1/3 cup dried lentils
- 1 cup stock or water
- 1 bay leaf
- 2 shallots
- 2 cloves garlic
- 2 tsp olive oil
- 9 - 12 Greek olives
- 1 tbs fresh parsley substitute 2 tsp dried
- 1 tbs Dijon-style mustard
Instructions:
- Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain.
- Cook the lentils in water and/or stock, with the bay leaf, about 30 minutes / according to package directions or until done.
- When done, remove from heat and drain if needed. Remove the bay leaf.
- Finely chop shallots and mince garlic.
- Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until tender, about 10 minutes.
- Pit the olives if needed. (I place them on a board, lay the blade of a heave knife flat on top and smack the knife with my hand, smashing the olive. This cracks them and the pits can easily be picked out. You could use a meat pounder, too.)
- Roughly chop olives and add to shallots along with the parsley and lentils. Heat through.
- Stir in the mustard and serve.
Cooking Schedule: 45 minutes |
Mind the potatoes |
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