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Menu Plan for Fall II: Week 3, Day 1

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.

 Ingredients:

• 10oz (300gr) large scallops
• 4 slices Prosciutto, (2oz, 60gr)   or other dry-cured ham, Bayonne, Serrano
• 1 tbs olive oil
• 1/2 tsp paprika
• Tarragon Cream:
• 2/3 cup (5oz, 150ml) white wine
• 1/3 cup (3oz, 90ml) chicken stock
• 1/3 cup (3oz, 90ml) Greek yogurt, crème fraiche or sour cream
• 1 tsp dried tarragon
• 1 tsp dried basil
• 1 tbs cornstarch (maizena) dissolved in 2 tbs stock

 Instructions:

• Mix olive oil and paprika. 
• Add scallops and stir to coat. 
• Cut ham slices in thirds.
• Combine ham and scallops. 
• Heat large nonstick skillet over medium-high heat . 
• When hot add scallops and ham.   Stir-fry quickly until scallops turn opaque and ham starts to crisp. 
• Remove and serve on Tarragon Cream.
• Tarragon Cream:
• In a small saucepan, over medium heat,  bring stock and wine to a boil.  
• Add tarragon, basil and simmer 5 minutes.
•  Mix cornstarch in stock and stir into simmering stock. Cook until thickened - should be quite thick. 
• Remove from heat and stir in yogurt / crème fraiche.

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!

 Ingredients:

• 4 medium potatoes, depending on size, (24 oz, 720gr)  enough for 2 meals
• 2 tbs chopped fresh parsley
• 2 tbs chopped fresh basil
• 2 tbs chopped fresh oregano or rosemary  substitute 2 tsp dried rosemary
• 2 tbs chopped fresh thyme or sage
• 4 - 5 cloves garlic
• 2 - 3 tbs good olive oil
• 1/3 cup (3oz, 90ml) chicken stock

 Instructions:

• With a sharp knife thinly slice the potatoes. 
• Put slices in a large bowl of cool water and set aside.
• Chop or snip herbs. 
• Finely chop garlic and mix together with chopped herbs. 
• Remove potatoes from water, lay out on kitchen (paper) towels and pat dry. 
• Drizzle a bit of the oil in a glass baking dish, just large enough to hold ingredients. 
• Make a layer of potatoes, sprinkle with a bit of the herb/garlic mixture and drizzle with a little oil. 
• Repeat 4 more times. 
• Pour the stock over all, cover with foil and bake at 400F (200C) for 30 minutes. 
• Remove foil and continue baking another 30 minutes.  Top potatoes should start to brown and get crisp. 
• Remove from oven and serve.

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.

 Ingredients:

• 2 - 3 carrots depending on size and hunger
• 1/2 onion
• 1/3 cup (3oz, 90ml) chicken stock
• 1 tbs olive oil

 Instructions:

• Peel carrots, cut in half, then each half again so you have carrot sticks. 
• Cut onion 'half' in half again (vertically) and slice thickly - 1/4 inch (you will have 'quarter slices'). 
• Heat oil in saucepan.  Add onions and sauté until tender and starting to brown. 
• Add carrots and stock. 
• Cook, covered, 15 - 20 minutes or until vegetables are done. 
• Remove cover, drain and serve.

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 Back?

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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