Spinach and Ricotta Timbales with Pimento Sauce
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Cooking time: 40 minutes for menu Cooking schedule: see below for menu instructions |
Spinach and Ricotta Timbales with Pimento Sauce Time: 35 minutes
frozen spinach - for U.S. 6 - 7 oz, for Europe about 185 grams Packaging varies
greatly but it is not necessary to be precise.
1 egg
3 - 4 oz ricotta, about 1/2 cup left from last week
2 tbs Parmesan cheese
pinch of nutmeg, freshly grated is nice (a pinch is a very small amount - between 1/8th and 1/16th
of a tsp.
Pimiento Sauce
Thaw spinach - using hot water, microwave, heating on stove top, whatever. When thawed squeeze out all excess moisture (rinse with cool water first if too hot to handle). Butter 2 ramekins and line with buttered parchment or waxed paper (see techniques). Put egg in medium bowl and beat lightly with whisk. Add ricotta, Parmesan, and nutmeg and whisk well. Add spinach and mix well with a fork. Divide spinach evenly between the 2 ramekins. Put into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins. Bake in 400F (200C) oven for 20 - 25 minutes, until set - top will be firm. Remove from oven and carefully remove ramekins from hot water. Run a knife around edges of timbales and invert onto small plates. Remove paper. Spoon pimento sauce on the side and serve - garnished with olives if you have some.
Pimiento Sauce
1 4 oz jar pimento (190 gr jar pimiento)
8 oz tomato sauce (220 gr) 1 cup buy larger can/box - use for orzo
1 shallot
1 clove garlic
1 tbs olive oil
1 tsp paprika
1/2 tsp oregano
Finely chop shallot and garlic. Heat oil in small sauce pan over medium heat. Add paprika, shallot and garlic and sauté until tender, about 5 minutes. Add the remaining ingredients and bring to a boil over medium heat. Reduce heat, cover and simmer for 5 minutes. Purée with blender or immersion blender. Serve on the side with timbales. Reserve half for the Patatas Bravas.
Creamy Scallops with Cheese Time: 15 minutes
12 oz scallops (350gr)
4 - 6 black peppercorns
1 tbs lemon juice
1 small can (8 oz, 220 gr) white beans (cannellini) if you have to open a larger package, put the
remainder in container and refrigerate for Thursday
1 shallot
1 clove garlic
1 tbs olive oil
1/4 cup white wine
1/4 - 1/2 cup chicken stock
1/2 cup shredded cheese
1/2 tsp thyme
For the scallops: Put an inch of water, the lemon juice and the peppercorns into a medium skillet and bring to a boil over medium heat. Add scallops and cook until they turn opaque, 5 - 8 minutes, depending on size. Remove and keep warm.
For the sauce: Chop shallot and garlic. Heat oil in medium saucepan. Add shallot and garlic and sauté until tender. Drain and rinse beans. (If you are using part of a larger container only rinse the beans you will be using) Add beans, wine and 1/4 cup chicken stock and heat through. Remove and purée in blender or with immersion blender. Add a bit more chicken stock if needed to get to a thick sauce consistency. Return to heat and bring to a simmer. Add thyme and cheese and stir well as cheese melts. Add cooked scallops and serve over Spanish Orzo.
Spanish Orzo Time: 25 minutes
1 tbs butter
1/2 cup orzo
1/2 cup tomato sauce, (4oz, 125ml)
3/4 cup chicken stock
1 tsp oregano
3 tbs sliced green olives, optional
Melt butter over medium-high heat in small saucepan. Add orzo and cook for 1 minute, stirring constantly. Add stock, tomato sauce and oregano, bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally, 15 - 20 minutes. All stock will be absorbed. Taste the orzo to see if it's done to your liking. If not add more liquid. Remove from heat, stir in olives and serve. This should be creamy, not stiff.
Italian Brussels Sprouts Time: 30 minutes
12 - 16 Brussels sprouts - depending on size. You want 6 - 8 per person
1 tbs olive oil
1 tbs Balsamic Vinegar
2 tbs Parmesan cheese
Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged or discolored. With the tip of your knife make a small X in the stem end - that, supposedly, aids even cooking. Put in a steamer basket over an inch of water and steam until done, 20 - 25 minutes. They are done when you can easily pierce them with a sharp knife. Don't over cook or they can be a bit strong tasting and mushy. Remove from pan and empty the water. Return pan to heat and heat the oil. When hot add the sprouts and sauté for 2 minutes. Add vinegar and toss gently. Sprinkle with Parmesan and serve.
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Cooking schedule: 40 minutes for menu |
Add beans, wine and stock for Scallop Sauce |
Cooking for Two? Or more?
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