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Menu Plan for Fall II: Week 5, Saturday
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Daily Recipes:
Sautéed Mushrooms and Pecans on Butternut Squash
Chicken Breasts Savoyard
Basmati Rice
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
This is a variation on the Squash Pastry, trying to keep the flavors but lightening it up a bit.
Sautéed Mushrooms and Pecans on Butternut Squash
Total time: 25 minutes
I used the 'neck' end of a butternut squash for these nice circles. (I used half circles in the center). They're topped with sautéed forest mushrooms and pecans and surrounded with Sage Cream.
Ingredients:
- butternut squash, 24 thin circles or 48 half circles
- 1/4 cup (1oz, 30gr) pecans
- 4oz (120gr) mushrooms forest or wild, if possible
- 2 tsp olive oil
- 2 tsp butter
- 1 tsp soy sauce
- 1 tsp Balsamic vinegar
- 1 tsp brown sugar
- 1/4 tsp paprika
- Sage Cream:
- 1/4 cup (2oz, 60gr) Greek yogurt
- 1/4 cup (2oz, 60ml) white wine
- 1/4 cup (2oz, 60ml) chicken stock
- 1 tsp sage
Instructions:
- Clean and slice mushrooms.
- Heat 1 tsp oil and 1 tsp butter in a medium skillet.
- Add mushrooms and sauté until tender and starting to brown, about 10 minutes.
- Add pecans, sugar, soy sauce and vinegar.
- Stir well to combine, then let sauté for 5 minutes longer. Remove from heat and keep warm.
- Peel squash using vegetable peeler or sharp knife. Cut off the neck end as close to the round end as possible.
- Cut the round end in half and clean out seeds. Wrap in film and refrigerate.
- Slice circles off the neck end as thinly as possible. When you can no longer hold it comfortably to slice, cut it in half and slice half circles until you get the amount needed.
- Heat 1 tsp butter and 1 tsp oil in a medium nonstick skillet over medium-high heat.
- Add butternut squash slices in a single layer and sauté 3 minutes per side. When done remove from heat.
- Sage Cream:
- Heat stock, wine and sage to boiling in a small saucepan.
- Remove from heat and allow to cool 5 minutes.
- Stir in yogurt.
- To assemble:
- Divide squash slices and arrange in an overlapping circle on 2 plates. Fill in the center with the half circles.
- Divide the mushroom / pecan mixture and spoon onto the center.
- Drizzle the Sage Cream around the edges, sprinkle with paprika and serve.
Chicken Breasts Savoyard
Total time: 45 minutes
An elegant party dish, it expands easily. Boneless chicken and artichoke bottoms, baked in a white wine sauce. It can be prepared ahead and baked at the last minutes. Very little work for gourmet main course. Serve with some fluffy Basmati or Mashed Potatoes.
Ingredients:
- 2 chicken breasts - boneless, skinless
- 1 medium onion
- 1 tsp dried tarragon
- 1 tsp dried thyme
- 1 tbs olive oil
- 3/4 cup (6oz, 180ml) dry white wine
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120gr) Greek or plain yogurt, or sour cream
- 1 tbs Dijon-style mustard
- 1/2 cup (2oz, 60gr) Parmesan cheese
- 2 tbs cornstarch dissolved in 3 tbs chicken broth
- 15oz (450gr) artichoke bottoms
Instructions:
- Cut onion in half and slice thinly.
- Cut the chicken breasts in half, the short way.
- In nonstick skillet heat oil over medium-high heat. Add onion and sauté until tender.
- Add tarragon, thyme and chicken breasts and sauté until chicken starts to brown.
- Add the white wine, cover and reduce heat to low. Simmer for 10 minutes.
- Open and drain artichoke bottoms.
- In a small baking dish (just large enough to hold everything and, if possible, nice enough to go directly to the table) arrange artichoke bottoms in a single layer.
- Remove chicken breasts and arrange around artichokes.
- Increase heat under skillet to medium-high, add the chicken broth and mustard to the wine.
- When simmering hard stir in cornstarch mixture and cook until thickened.
- Remove from heat; add yogurt and Parmesan.
- Pour sauce over chicken and artichokes and bake in 400F (200C) for 15 minutes.
- Remove and serve.
Basmati Rice
Total time: 20 minutes
Simple, fragrant, fluffy, quick-cooking ....for me, the perfect white rice for a side dish.
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock
- 1/2 tsp dried thyme
Instructions:
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock or water and thyme.
- Cook rice for length of time on package.
- When done fluff with fork and serve.
Note: Vary the herbs based on the main course. If fresh are available use 1 tbs, snipped or minced and add during the last 5 minutes of cooking time.
Cooking Schedule: 45 minutes for menu |
Add yogurt to Sage Cream, set aside |
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