Hunter's Eggs
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Cooking time: 25 minutes for menu Cooking schedule: see below for menu instructions |
This is a quick dinner with optional last minute cooking. You can fry the sole after you enjoy the first course, or do what I did, keep it warm in a very low oven while relaxing. Both the quinoa and the broccoli will cook while you have the first course, requiring a quick finish before serving.
Hunter's Eggs Time: 25 minutes
This is a variation on a Basque dish of peppers and tomatoes. It's a simple dish, with just a few ingredients but bursting with flavors
3oz (100gr) mushrooms
1 red onion
3oz (100gr) bacon
2 tsp olive oil
2 eggs
1 tsp paprika, (smoked is nice)
pepper
Clean mushrooms and slice thickly. Roughly chop onion. Cut bacon, crossways, into strips. In nonstick skillet, sauté bacon until crisp. Remove and set aside. Add 1 tsp oil and onions. Cook, over medium low, until onions just start to brown. Add mushrooms and continue to sauté until mushrooms start to brown. Return bacon and keep warm while cooking eggs.
In separate nonstick skillet (I have one just big enough for 1 egg - cute!) heat 1 tsp olive oil. When hot add eggs and fry, trying to keep a nice shape, just until the whites are set; they're meant to be 'sunny-side up'. Divide bacon/mushroom mix between two plates. Put an egg on top of each, Sprinkle with paprika and pepper and serve.
Sautéed Sole with Browned Butter and Capers Time: 10 minutes
Sole is a delicate fish with a mild flavor that pairs well with lemon and capers. It's normally served with the tail and bones intact: just skinned and cleaned but not filleted. They cook very fast and if you are not careful when you take them by the tail to turn them over the skeleton will come away in your hand. The flesh comes away easily with a fork to eat.
2 whole sole or 4 filets 8 - 10 oz total (300gr) ask your fishmonger to clean and skin them
1/3 cup flour
1 tsp paprika
4 tbs butter
1/4 cup capers
1 tbs lemon juice
2 tbs white wine
1 lemon, quartered
Put the flour and paprika on a plate large enough for the fish to fit. Mix with a fork until combined. Over medium-high heat melt the butter in a nonstick skillet large enough to hold both fish. Rinse fish and pat dry. When butter is sizzling and just starting to color dip both sides of fish (hold it by the tail) in flour and add to pan. Sauté a minute or 2 on each side depending on size of fish. When nicely browned and done remove to plates. Add capers, wine and lemon juice to skillet. Quickly stir, loosening and browned bits. Pour over each fish. Serve with 2 lemon quarters to squeeze over top.
Note 1: I cooked them slightly underdone, to this point, then put them on a platter, covered them loosely with foil and put in a 200F (100C) oven while we had the starter.
Note 2: If you get sole filets, they will cook even faster. Use a long spatula to turn them carefully
Quinoa with Shallots and Herbs Time: 20 minutes
This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. It is normally ready to cook, but if not it will need to be rinsed first. If you can't find it substitute Basmati or Jasmine Rice.
1/2 cup quinoa
1 cup chicken stock (or the amount of liquid your package recommends)
2 shallots
1 tsp dried marjoram
1 tsp dried thyme
1 tsp lemon juice
1 tbs olive oil
Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). Finely chop shallots. In small skillet heat 1 tbs olive oil. Add shallots and sauté until tender, about 5 minutes. Add herbs and lemon, sauté briefly. Add to quinoa and toss to combine. Spoon into a serving dish and serve.
Broccoli with Mustard Sauce Time: 25 minutes
Like some other cruciferous vegetables (Brussels Sprouts) broccoli is best if not overcooked. The light, lemony mustard sauce will make this vegetable a favorite.
1/2 - 3/4 head broccoli enough for 2 persons, we'll use the rest on Tuesday
2 tbs olive oil
1 clove garlic
1 tbs Dijon
mustard
1 tbs lemon juice
2 tbs chicken stock
Cut broccoli into bite size florets and stems. Put in steamer basket in saucepan with an inch of water in bottom. Put on medium heat and steam for 15 minutes or just until done, careful not to overcook. Remove from pan and set aside, discarding water. In same pan heat oil. Mince garlic and add to pan. Sauté briefly, then add mustard, lemon and stock. Stir well to combine. Add broccoli and toss well to coat. Serve.
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Cooking schedule: 25 minutes for menu |
Mind the mushrooms, return bacon to pan |
Cooking for Two? Or more?
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