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Menu Plan for Fall II: Week 11, Saturday
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Daily Recipes:
Warm Chevre Toasts with Wild Mushrooms
Braised Veal with Garlic on
Gnocchi
Peas with Leeks
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
We're still seeing some lovely wild mushrooms in the markets. The gnocchi only cooks for a minute or two, as do the peas, so do them both after you eat the first course. Melted goat cheese on toast circles is standard on the 'Chevre Chaud' salad here. If you can't find the veal for braising you can use lean pork.
Warm Chevre on Prosciutto with Wild Mushrooms
Total time: 35 minutes
The pungent goat cheese, salty ham, sweet shallots and woodsy mushrooms combine to taste like autumn. The chevre for this should be a log that is aged. That means it will have a thin, edible rind and can be sliced easily. You can use a soft goat cheese, it will just melt faster and be a bit harder to work with.
Ingredients:
- 2 slices chevre (goat cheese) 3oz (90gr) or about 1/2" (1.25cm) thick or other strong cheese
- 2 slices Prosciutto, (1.5oz, 45gr) or other dry-cured ham, Bayonne, Serrano
- 2 slices bread - country or whole grain is best
- 2 tbs whole grain mustard
- 2 medium shallots
- 2 tsp olive oil
- 1 tbs water
- 2 tsp brown sugar
- 2 tsp Balsamic vinegar
- 1/2 tsp sage leaves
- 4oz (120gr) wild mushrooms, or any mushrooms
- 1 tbs olive oil
- 1 tbs Worcestershire sauce
- 1 tbs truffle oil - or other nice olive oil - optional, don't bother with corn or canola, it's strictly for flavor
Instructions:
- Shallots:
- Slice shallots about 1/4" (.5cm) thick.
- Heat 2 tsp olive oil in nonstick skillet over medium heat and add shallots.
- Sauté 10 minutes, until starting to brown.
- Add water (it helps speed things up and prevent burning), stir well and cook for about 20 minutes, stirring occasionally, until nicely browned. Turn heat to low if cooking too hard.
- Add brown sugar, vinegar, sage, and cook, stirring for 2 more minutes.
- Remove to a plate.
- Mushrooms:
- Clean and thickly slice the mushrooms.
- Heat oil and Worcestershire sauce in the same skillet. Add mushrooms, and stir well to coat.
- Sauté over medium heat until mushrooms are nicely browned, 10 - 12 minutes, depending on type and size.
- When done add the caramelized shallots and stir well to combine. Keep warm.
- Slice Prosciutto into strips.
- Toast the bread, then cut 1 round from each slice, as big as you can (use a bowl as a guide if needed)
- To assemble:
- Preheat broiler.
- Put bread rounds on a baking sheet.
- Divide mustard and spread on the bread.
- Arrange the Prosciutto on top of the bread.
- Place one slice of cheese on top of the Prosciutto.
- Broil just until cheese starts to melt, 45 - 60 seconds.
- Remove and put on plates.
- Spoon the mushrooms around the toasts, drizzle with oil if using, and serve.
Braised Veal with Garlic
Total time: 60 minutes
Mediterranean cuisine uses a lot of garlic. The Spanish like it raw, rubbed on bread. The French like it whole, cooked to a beautiful, smooth creamy purée, which is what we are doing here. I peeled the garlic cloves... but it's really not necessary. Just pinch the cooked garlic out of the skin to eat.. As is so often the case, this will be enough for 4 persons or 2 meals.
Ingredients:
- 24oz (720gr) veal, suitable for braising - stew meat, shoulder
- 2 tbs olive oil
- 2 tbs dried bread crumbs
- 1 1/2 cups (12oz, 360ml) dry white wine
- 1 head of garlic, 12 - 16 cloves
- 3 bay leaves
- 15oz (450gr) whole tomatoes
- 1 1/2 tbs cornstarch (maizena) dissolved in 2 tbs water
- 8oz (240gr) fresh gnocchi
Instructions:
- Cut veal into 1 1/2 inch (3.75cm) cubes.
- Separate garlic head, peeling cloves if you like.
- In a deep, heavy pan heat the oil over medium-high heat. Add half of the veal and brown on all sides.
- Remove and brown the other half. Remove.
- Add the bread crumbs, wine and stir well, scraping up the browned bits.
- Chop tomatoes, reserving all juices.
- Return veal to pan, add garlic cloves, tomatoes with juices and bay leaves. Bring to a boil.
- Cover and reduce heat to low. Simmer for 45 minutes.
- Cook gnocchi according to package directions. Drain.
- Turn the heat up under veal and uncover. Give the cornstarch mixture a stir and add to the pan a little at a time until thickened to your liking.
- Spoon meat, garlic and sauce into a bowl and serve with gnocchi.
Peas with Leeks
Total time: 15 minutes
I try to keep prepared, canned and frozen food to a minimum, but some foods, like peas, I think are actually better frozen; as well as difficult to get fresh. The leeks add interest, mild onion flavor and color.
Ingredients:
- 1 cup (8oz, 240gr) fresh or frozen peas
- 1/2 medium leek
- 2 tsp olive oil
- 2 tbs water
- 1 tsp butter
Instructions:
- Trim leek, cut in half the long way and rinse thoroughly. Slice half of leek (reserving other half or another use).
- Heat oil over medium heat in small skillet or saucepan. Add leek and sauté until tender, about 7 minutes.
- Add peas, water, cover and simmer until peas are hot and tender, about 5 minutes longer.
- Uncover and drain.
- Toss with butter and serve.
Cooking Schedule: 60 minutes for menu |
Add oil, Worcestershire, mushrooms-skillet, sauté |
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