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Menu Plan for Fall II: Week 10, Day 1

Salmon with Red Pepper Sauce
Mushroom Risotto
Broccoli with Shallots and Mustard

Cooking time: 30 minutes for menu           Cooking schedule: see below for instructions

     We don't often have risotto as a side side.  This is more of a traditional risotto (served as a separate course in Italy) with the condimenti being used to flavor it, rather than turn it into a meal. The recipe makes less than our usual amount. Any leftover sauce can go into the meatballs.

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.

Broccoli with Shallots and Mustard

Total time: 25 minutes
   The broccoli is steamed, just until done, but should retain a bit of crispness.  It's finished with a pungent mustard and shallot sauce.

Broccoli with Shallots and Mustard Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, 2 medium saucepans, steamer
basket, lid,
medium skillet, baking sheet, blender
Turn oven on 400F (200C)
Chop onion, divide
Cut broccoli, put in steamer, set aside
Clean red pepper, reserve half, chop half
Chop 1 shallot, slice 2 shallots
Mince garlic
Sauté pepper, shallot, 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

Sauté onion for risotto
Sauté onion for mushrooms
Add rice to onion, sauté
Add wine to rice, stir
Add mushrooms to onions, sauté
Spoon some sauce over salmon, bake
Steam broccoli
Add stock to rice, stir
Add tomato to mushrooms, simmer
Grate Parmesan
Add stock to rice, stir
Continue adding stock, stirring risotto until done
Remove broccoli, keep warm
Sauté shallots for broccoli
Remove salmon when done
Add stock, mustard to shallots, stir well
Stir cheese, condimenti into risotto
Finish broccoli, serve