Spinach Salad with Warm Chevre (Goat Cheese)
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Cooking time: 30 minutes for menu Cooking schedule: see below for menu instructions |
Spinach Salad with Warm Chevre Time: 15 minutes
Fresh spinach - 1 package, enough for 2 the season is starting
1 goat cheese (chevre) 5 - 6 oz (180gr) log we'll use the rest tomorrow night
1 oz (30gr) walnut halves we'll use the rest tomorrow
1 tbs Balsamic vinegar
1 tsp Dijon mustard
1/4 cup olive oil - the good stuff
Wash spinach if necessary, tear and put into a large salad bowl. Whisk together vinegar and mustard. Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy. Add about half to the spinach and toss well to coat - tongs work well. Taste, add more dressing as desired. (I use it all) Arrange salad on 2 plates.
We want to use 2/3's of the goat cheese tonight and we want slices at least 1/2" (1.25cm) thick. On that basis cut 6 - 8 slices of goat cheese. Place cheese rounds on a nonstick and/or foil lined baking sheet. Place under the broiler (grill) for 2 - 3 minutes, just until they start to get bubbly. Remove from oven and place half the slices on each salad. Sprinkle with walnuts and serve.
Baked Salmon Dijon Time - 25 minutes
use either salmon fillets or steaks - whichever you prefer. Steaks will take a little longer
2 salmon fillets, 6 - 8 oz each
3 tbs mayonnaise
1 1/2 tbs Dijon mustard
2 tbs Parmesan
Olive oil for coating pan
Mix all of the above (except salmon). Put salmon on lightly oiled baking sheet. Divide mixture evenly and spread over salmon. Bake at 400 F for 10 - 15 minutes, until top is light brown and fish flakes easily. Serve.
Note: For easy clean up cover pan with foil first. This is especially nice if you are using fillets with the skin on. You can carefully lift the salmon off the skin to serve, leaving the skin on the foil. Then wrap the whole mess up and toss.
Soft Polenta with Leeks Time: 20 minutes if using quick-cooking polenta Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency. It can be adjusted at the end, before serving. This should be like mashed potatoes
1 medium leek
1 cup chicken stock
1/4 cup polenta
1/4 cup milk or créme fraiche/sour cream (or more stock)
1 tbs olive oil
Clean and slice leeks. Sauté in oil in small saucepan over medium heat. When leeks are soft, 7 - 10 minutes, add stock and heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done. Add milk (or stock) to thin. Cover and let sit while you have your starter.
Cauliflower with Browned Butter & Pepper Time 25 minutes
cauliflower, 1/3 head, enough for two
1 tbs butter
1 tbs olive oil
salt
lots of pepper (a seasoned pepper is nice)
Cut cauliflower into pieces, put in steamer and steam over water for 15 - 20 minutes until fork-tender. Remove from pan and empty water. Put butter into same pan and sauté until it turns light brown, being careful not to let it get too dark. Then add olive oil and pepper. Heat through and add cauliflower. Toss to coat and serve.
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Cooking schedule: 30 minutes for menu |
Put salmon on lower shelf in oven |
Cooking for Two? Or more?
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