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Menu Plan for Fall II: Week 2, Friday

Goat Cheese and Tapenade Pastries
Smoked Salmon with Lemon and Herbs
Barley with Mushroom Cream
Roasted Acorn Squash Slices

Cooking time: 50 minutes for menu           Cooking schedule: see below for instructions

      Well be using some of the Tapenade tonight, and the rest tomorrow night.  The same with the Puff Pastry, although we'll make the Palmiers tonight.  The goat cheese we'll be finishing on Sunday. 

Goat Cheese and Tapenade Pastry

Total time: 45 minutes
    Sweet onions, tangy goat goat cheese and salty tapenade... Pour a glass of something fruity.

Goat Cheese and Tapenade Pastry Ingredients:

 Instructions:

With leftover puff pastry......

Parmesan Crisps (Palmiers)

Time:  15 minutes plus 5 earlier  
   Easy to make and a great way to use up the leftover bits of puff pastry.  I ignored the fact that my pastry was actually a semi-circle and sliced the crisps from the 'straight' edge.  I was able to use almost all of it....

puff pastry Ingredients:

 Instructions:

Salmon with Lemon and Herbs, Lightly Smoked

Total time: 15 minutes
    This is a cross between smoking and grilling.  The wood chips are optional, but we like the added flavor, especially for salmon.  As always, with fish, cook until it just flakes easily, being careful not to let it on too long.  You could also roast the salmon, 400F (200C) oven.  If you do, add 1/2 tsp soy sauce to the lemon/herb mixture.

Salmon with Lemon and Herbs, Lightly Smoked Ingredients:

 Instructions:

In all cases, fish should flake easily but not be dry.  Slightly pink in the center is perfect.  Remove from heat and serve, sliding it off the skin if needed.

Barley with Mushroom Cream

Total time: 25 minutes
   Sautéed mushrooms and onions give a woodsy note to the barley.  The Greek Yogurt gives it a creamy finish.  I use quick-cooking barley, which takes about 15 minutes, and cooked it in beef stock for a more robust flavor.

 Ingredients:

 Instructions:

Roasted Acorn Squash Slices

Total time: 45 minutes
    Roasting winter squashes concentrates their natural sweetness and all you need to finish is a bit of salt and pepper.... or you can smear on butter.

Roasted Acorn Squash Slices Ingredients:

 Instructions:

Cooking schedule: 50 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, whisk, dish for marinating,
medium nonstick skillet, small saucepan with lid,
2 baking sheets, medium bowl, grill basket/pan,
barbecue grill, cling film

Thaw puff pastry if needed
Soak wood chips if using
Turn on oven, 400F (200C), arrange 2 shelves
Chop onion for pastry, sauté
Cut acorn squash, scoop out seeds, slice
Mix oil, rosemary, add squash, coat
Lay squash out on baking sheet, bake
Turn onions up, sauté
Snip all herbs
Add sugar to onions, reduce heat, cook
Whisk lemon, oil
Add herbs, spoon over salmon, set aside
Slice cheese
Turn on/light barbecue grill
Chop onion for barley
Trim, slice mushrooms
Lay out, cut, score pastry

Spread sautéed onions on pastries
Lay cheese on onions
Add tapenade, bake
Trim remaining puff pastry
Drizzle with oil, sprinkle with cheese
Roll up pastry, wrap in film, refrigerate
Start to cook barley
Sauté onions for barley
Prepare wood chips for smoking
Dissolve cornstarch in stock
Remove pastries
Turn squash
Turn barley to low
Start to cook salmon
Add mushrooms to onion, remove from heat
Serve pastries
Done? Put onion/mushroom back on heat, add Worcestershire
Mind the salmon
Mind the barley
Add cornstarch/stock to onion/mushroom
Add yogurt, then barley
Remove squash, salmon
Serve all