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Menu Plan for Fall II: Week 12, Saturday

Stuffed Mushrooms
Roast Pork Loin with Onion Sauce
Potato and Leek Pancake
Carrots with Mustard Glaze

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

       We'll use 8 - 12oz of pork in the Lo Mein on Monday, if you have more than that leftover, have it for lunch.
Use the leftover Tomato Sauce from Friday - along with the reserved tomato juice; reduce it slightly when reheating if needed, to thicken.

Stuffed Mushrooms

Total time: 20 minutes
   Use white button or brown cremini for this.  If you want to use the larger portabella (not available here) you will probably only want to do 2 or 4, depending on size.  

Stuffed Mushrooms Ingredients:

 Instructions:

Note:  If liquid accumulates in the caps before stuffing, stir it into the shallot mixture.

Braised Loin of Pork with Mustard Onion Sauce

Total time: 1 hour 15 minutes
   I use a small loin roast, 1 1/2 lbs and it cooked to the correct temperature in just over an hour. The bay leaves, mustard and wine add a lovely, slightly pungent flavor to both the pork and the Onion Sauce.

Braised Loin of Pork with Mustard Onion Sauce Ingredients:

 Instructions:

Potato and Leek Pancake

Total time: 25 minutes
   I've been making these for a long time.  I think the original idea came from a Williams-Sonoma book. Once flipped, the heat can be reduced a bit and they can cook slowly with no attention, if needed.

Potato and Leek Pancake Ingredients:

 Instructions:

Carrots with Mustard Glaze

Total time: 25 minutes
    I got the idea for this in a Williams Sonoma cookbook.  Honey could be used instead of the Brown sugar. The color is a bit odd but the flavor is wonderful!

Carrots with Mustard Glaze Ingredients:

 Instructions:

Cooking Schedule: 75 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pot with lid for braising, 2 medium nonstick
skillets, 2 small saucepans, one lid, medium bowl,
small bowl

Turn oven on, 400F (200C)
Slice onions, sauté
Clean, trim mushrooms, set aside
Chop shallots, mince garlic, set aside
Add pork to pan, brown
Peel, slice carrots, set aside
Turn pork, stir onions
Slice leeks, set aside
Scrub potatoes, set aside
Add stock, wine, mustard, bay to pork, cover
Make certain pork is at low simmer
         Take 35 minute break
Back?   Sauté leek for potatoes
Sauté mushroom caps
Heat tomato sauce for mushrooms
Grate potatoes
Remove mushroom caps to baking sheet
Add shallots, garlic to skillet, sauté

Combine leek, potatoes, stir well
Put leek/potatoes into skillet, flatten, cover, cook
Cook carrots
Mix yogurt, cheese, herbs, crumbs
Add shallots, garlic, mix
Stuff mushrooms, sprinkle Parmesan, bake
Dissolve cornstarch in stock for later
When ready, turn/flip potato leek cake
Turn heat under potato cake to low, no cover
Drain carrots
Put mustard, sugar, thyme and stock in pan, heat
Add carrots, cook, stirring
Remove from heat, cover
Check pork, turn off and let rest if done
Remove mushrooms
Arrange mushrooms on tomato sauce, serve
Done?  Increase heat / potato cake, if needed
Remove pork to platter
Increase heat under onion sauce
Reheat carrots if needed
Stir cornstarch, stir into onion sauce, thicken
Slice pork, arrange on platter, add onions
Put potato cake on plate and slice
Serve all

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