Menu Plan for Fall II: Week 3, Friday


Weekly Menu

Shopping List

Daily Recipes:


Mushrooms Stuffed with Bacon and Tomato
Seared Scallops with Prosciutto on Tarragon Cream
Potato Gratin a la Two Fat Ladies
Braised Carrots and Onion

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

      We may not be grilling but we still have lots of fresh herbs in the garden...    Leftover Potatoes on Monday.

Mushrooms Stuffed with Bacon and Tomato

Total time: 20 minutes
    I love stuffing vegetables.  This is a less-caloric version of a recipe I made years ago, stuffing the mushrooms with lots of bacon and cream cheese - full fat of course.  That was good; this is better... And so much less guilt! The Vinaigrette is much thicker and more intense than I would use for a lettuce salad, but works well with the mushrooms and sliced tomato.

Mushrooms Stuffed with Bacon and Tomato Ingredients:


Seared Scallops with Prosciutto on Tarragon Cream 

Total time: 15 minutes
   Scallops are rich, sweet, and often expensive.  But we can still indulge on occasion.  Here they are quickly seared with a bit of Prosciutto and served on a bed of velvety Tarragon Cream.

Seared Scallops with Prosciutto on Tarragon Cream Ingredients:


Note:  Some scallops will release water when cooked, causing them to steam rather than fry.  Be sure to use a large skillet, giving them plenty of room.  Turn the heat to high after adding the scallops if they don't start to sizzle.

Potato Gratin with Herbs and Garlic (The Two Fat Ladies) 

Total time: 1 hour 15 minutes
    This is something I watched "The Two Fat Ladies" do on their cooking show.  Perfect for late summer, flavored with lots of fresh herbs and garlic; I hope I can do them as well as Jennifer. You can modify the herbs to suit your taste, just use lots!

Potato Gratin with Herbs and Garlic Ingredients:


Note:  I use a scissors to snip the herbs first and use the flat of a large knife to smash the garlic. Then combine the herbs and garlic and chop finely, using a large knife in a 'rocking' motion.

Braised Carrots and Onions

Total time: 30 minutes
   Sautéed onions and chicken stock bring out the natural sweetness of carrots as well as making this common vegetable a bit more interesting.

Braised Carrots and Onions  Ingredients:


Cooking schedule: 75 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large bowl, small bowl, whisk, large
nonstick skillet (use 2 X), 2 small saucepans, lids

Turn oven on, 400F (200C), arrange 2 shelves
Slice potatoes, put in water
Snip herbs
Chop garlic
Combine herbs, garlic
Pat potatoes dry
Assemble gratin
Cover gratin with foil, bake
     30 minute break
Uncover potatoes
Clean mushrooms
Sauté mushroom caps
Chop shallot
Remove mushroom caps, place on baking sheet
Sauté shallots, bacon slices
Slice tomato, chop 2 slices
Turn bacon

Cut carrots
Slice onion for carrots
Remove bacon, shallots
Combine shallots, tomato
Crumble bacon, add to shallot/tomato
Stuff mushrooms
Sprinkle with cheese, bake
Sauté onion for carrots
Make vinaigrette
Make Tarragon Cream, remove from heat, cover
Add carrots, stock to onions, cover, braise
Remove mushrooms
Put tomatoes, vinaigrette, mushrooms on plate
Serve Mushrooms
Heat skillet for scallops
Remove potatoes
Sauté scallops, Prosciutto
Drain carrots / onions
Turn scallops, Prosciutto
Spoon Tarragon Cream onto plates
Arrange scallops, Prosciutto
Cut potatoes, serve all

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