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Menu Plan for Fall II: Week 10, Friday

Creamy Broccoli Soup
Salmon with Red Pepper Sauce
Mushroom Risotto

Cooking time: 40 minutes for menu           Cooking schedule: see below for instructions

     Since the risotto is a rather hearty side dish, and we have lots of vegetables in the soup, we are not having another side dish with this meal. The risotto makes a bit less than the regular recipe; it's cooked part way before the soup; finished after.

Creamy Broccoli Soup

Total time: 30 minutes
     Vegetable soups make a perfect winter first course.  They're easy, warming and healthy.  The 'cream' in this soup comes from yogurt or milk. A hint of 'heat' comes from the hot mustard.

Creamy Broccoli Soup Ingredients:

 Instructions:

Roasted Salmon with Red Pepper Sauce

Total time: 25 minutes
    The slightly spicy red pepper sauce is a nice contrast to the sweet salmon.  Save remaining Red Pepper Sauce for another use.

Roasted Salmon with Red Pepper Sauce Ingredients:

 Instructions:

Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss. 

Mushroom Risotto

Total time: 25 minutes
    I used fresh cepes and oyster mushrooms for this.  Use the best / most interesting you can find.

Mushroom Risotto Ingredients:

 Instructions:

Note:   It will continue to absorb liquid and the leftovers (if any) will be quite stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans, lids, 2 medium saucepans,
medium skillet, baking sheet, blender
Turn oven on 400F (200C)
Chop both onions, divide
Sauté onion for soup
Chop broccoli
Add stock, herbs, broccoli to onion, cover, cook
Clean red pepper, reserve half, chop half
Mince garlic
Sauté pepper, onion, garlic, chili powder
Add stock, vinegar, cover, simmer
Prepare salmon, lay on baking sheet
Heat stock for risotto
Chop tomato
Clean, chop mushrooms
Purée sauce for salmon
Spoon some sauce over salmon
Rinse blender
Purée soup
Return soup to saucepan, heat, add mustard

Adjust soup for thickness, cover, simmer, low
Sauté onion for risotto
Sauté onion for mushrooms
Add rice to onion, sauté
Add wine to rice, stir
Grate Parmesan
Add mushrooms to onions, sauté
Add stock to rice, stir
Add tomato to mushrooms, cover, take off heat
Add stock to rice, stir
Add yogurt, cheese to soup, stir until melted
Ladle soup into bowls, sprinkle more cheese
Start to roast salmon
Put 1/2 cup stock into rice, remove from heat
Serve soup, enjoy
Done?
Put risotto back on heat, bring to boil
Stir well, add stock, stir
Reheat mushrooms
Check salmon, when done, remove, keep hot
Continue adding stock / stirring risotto
Stir cheese, condimenti into risotto
Serve