Quesadillas
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Quesadillas Time: 15 minutes
2 tortillas left from the enchiladas on Tuesday
1/3 cup shredded cheese, cheddar or Swiss
1 small or 1/2 large leek save the other half for Saturday
3 - 4 slices ham, smoked chicken or beef, sliced paper thin I happened to find a small pack of rare
roast beef - they probably wouldn't sell that in the U.S.
1 tbs olive oil
Garnish: Olives, Truffle Oil, Crème Fraiche or Sour Cream, a bit of the same meat you used
Whatever you have and appeals. I brushed the tops with truffle oil before baking and added a few olives
and the last 2 slices of the beef.
Clean and thinly slice leek. Heat oil in nonstick skillet. Add leek and sauté until limp. Place 1 tortilla on a baking sheet. Place the thinly sliced meat in one layer. (If you have too much use it for garnish) Spread the leeks evenly over the meat. Sprinkle with cheese. Lay the other tortilla on top and press down. Brush the top with oil (truffle if you have it) and bake, 400F (200C) for 10 minutes, until golden and hot. Slice in half, then each half into thirds. Place 3 wedges on each plate, garnish and serve.
Risotto with Shrimp, Scallops and Mushrooms Time: 30 minutes
1/2 cup plus 2 tbs Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/3 cup dry, white wine
2 1/4 cups fish, seafood or chicken stock
1/2 onion other half for the condimenti
1 tbs butter
3/4 cup Parmesan cheese - freshly grated This is important! The stuff out of the can will not
do these wonderful risottos justice. You will be disappointed. Trust me on this.
Don't be tempted.....
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter over medium-high heat. Add onion and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. 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.
Condimenti
4 oz (120gr) cleaned shrimp
4 oz (120gr) scallops
4 oz (120gr) mushrooms
1/2 onion
1 clove garlic
1 tbs olive oil
1/4 cup cream or milk
1 tbs parsley
Chop the onion, mince the garlic and slice the mushrooms. Clean shrimp if necessary. While risotto is cooking, heat oil in medium skillet. Add onions, garlic and mushrooms, sauté until tender, about 5 minutes. Add shrimp and scallops and sauté until cooked, another 5 minutes. Add cream or milk and simmer briefly. Add parsley, cover and keep warm until needed for risotto.
Hot Spinach Salad Time: 10 minutes
1 bunch spinach - or 6 - 8 oz (200 gr) fresh spinach
1 tsp dried thyme
2 tbs good olive oil
1 tbs Balsamic vinegar
1 tsp sugar
salt - sea salt is nice, and pepper
Wash and stem spinach if needed. Drain in a colander. If you don't feel you need to wash it - do it anyway. We want a little bit of water on them - what ever is left on the leaves after draining well - and shake them around a bit, too. Cut any really large leaves. Heat oil over medium high heat in large nonstick skillet. Add vinegar, thyme and sugar. Heat through. Add spinach and quickly stir-fry, 1 or 2 minutes. The spinach should just start to wilt. Remove, sprinkle with salt and pepper and serve.
Cooking schedule: 35 minutes for menu |
Start to bake quesadilla |
Cooking for Two? Or more?
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