Egg Pancakes with Tuna
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Cooking time: 75 minutes
cooking time for menu Cooking schedule: see below for "menu" instructions |
Egg Pancakes with Tuna - faux crepes Time: 30 minutes
1 small can of tuna, 6 oz, (170 gr)
1/2 cup whole, pitted, Kalamata or green olives
1 stalk celery
1/3 cup creme fraiche or plain yogurt save the rest for Thursday
1/3 cup shredded cheese
3 eggs
2 tsp water
2 tsp butter
Drain tuna and put into a small bowl. Slice olives and add to tuna. Chop celery and add to tuna. Lightly stir yogurt into tuna. In medium bowl lightly whisk eggs with water. Heat 1 tsp butter in 8 inch non-stick skillet or crepe pan over medium-high heat. Add 1/2 of the beaten egg and swirl around pan to cover the bottom. Cook until set then flip onto a plate. Put half of the tuna mixture onto pancake, carefully roll up and place in a baking dish. Repeat with the rest of the egg and tuna. Sprinkle cheese over both rolls and put into a 350F (180C) for 10 minutes - just to heat through and get the cheese bubbly. (In this meal you will be putting it into a hotter oven for 7 - 8 minutes.) Serve, garnished with a few olives.
Veal Chops with Duxelles Sauce Time: 35 minutes
2 veal chops, about 1" (2.5 cm) thick
1 tsp olive oil
Duxelles Sauce
3 shallots
4 oz mushrooms
2 tbs butter
1/2 cup white wine
1/2 cup beef stock
2 tbs tomato paste
2 tsp parsley
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water optional
For the sauce: Finely chop the shallots and mushrooms. Heat the butter in a medium nonstick skillet over medium heat until bubbly. Add the shallots and mushrooms and sauté, until golden brown, 6 - 8 minutes. Add the white wine and scrape up any brown bits. Reduce wine by half. Add beef stock and tomato paste. Stir well, bring to a simmer and cook until thickened. Remove from heat, add parsley and keep warm.
Note: It you want a thicker sauce add cornstarch mixture and stir until thickened and clear.
I didn't.
For the chops: In nonstick skillet large enough to hold both chops heat the oil over medium-high heat. Add chops and brown, about 3 minutes per side. Cover pan, remove from heat and let rest for a few minutes, until done to your preference, 2 - 3 minutes more for pink in the center. Remove chops to a small platter, spoon half the sauce over and serve. Reserve other half of sauce for Tuesday (or as much as is left).
Pommes Anna Time: 15 minutes plus 60 minutes baking time
This is enough for 2 meals or 4 persons
1/3 cup butter
4 medium potatoes, peeling optional (I don't bother but purists would be appalled).
salt & pepper
Clarify butter: melt butter in small pan over low heat just so that it is melted. You will notice the white milk solids in the butter. We don't want these. With a small spoon skim off as much of the floating milk solids as you can. Then carefully pour the clear (mostly) butter into a glass measuring cup leaving behind the remaining solids. Using a basting brush generously butter the inside of a round, glass baking dish. Mine is about 8" (20cm) in diameter and the potatoes will come up about 2/3's to the top. Slice the potatoes into paper thin slices, using a mandolin, box slicer, food processor, whatever you have. Line the bottom of the baking dish with a layer of potato, brush very lightly with butter. Add a layer of potato, brush with butter. Repeat until you have used all of the potatoes. If you use salt & pepper put a little on the middle and top layers. Cover with a lid or foil and bake in 400F (200C) oven for45 minutes. Uncover and continue baking an additional 15 minutes or until brown on top and knife goes into center easily. Remove, and let rest for 5 - 10 minutes. Invert on to a large plate - it should retain it's shape. Slice half of the Pommes Anna into wedges and serve. Save the other half for Monday.
Flageolet Gratin Time: 30 minutes
I used flageolet beans, which are small green 'kidney' beans. I would suggest substituting baby
lima beans or white kidney (cannellini) beans and noted this in the shopping list.
18 - 20 oz (550gr) flageolet, white or lima beans
1 shallot
1 tbs whole grain mustard
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tbs cornstarch (maizena, corn flour)
1/2 cup milk
3/4 cup shredded cheese
Finely chop shallot. Put all ingredients except beans in a large bowl and mix well. Drain or thaw and rinse beans. Add beans to bowl and mix well. Spoon into a glass baking dish and bake for 30 minutes. Serve. Save the rest for Monday.
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Cooking Schedule: 75 minutes |
Make egg pancakes |
Cooking for Two? Or more?
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