Menu Plan for Fall II: Week 3, Day 1


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

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.

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, large nonstick
skillet, 2 small saucepans with lid

Turn oven on, 400F (200C)
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
      10 minute break
Cut carrots
Slice onion for carrots, sauté
Make Tarragon Cream, remove from heat, cover
Add carrots, stock to onions, cover, braise
    Pause while stuff cooks
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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