Quesadillas with Caramelized Onion and Ricotta
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Something different for Friday - steak! (You can switch with Saturday if you're not eating meat) The steaks are fried at the last minute but everything else will be ready. We'll be using more tortillas in the enchiladas later in the week, as well as the ricotta.
Quesadillas with Caramelized Onions and Ricotta Time: 35 minutes
Sweet, caramelized onions, with creamy ricotta, sharp cheese and a bit of pepper give these Quesadillas a bit of an Italian flavor.
2 tortillas, 8" (20cm) diameter
1 medium onion
1 tbs olive oil
1 tbs brown sugar
1 tbs Balsamic vinegar
1/2 cup (4oz, 120gr) ricotta cheese
1/4 cup (1oz, 30gr) shredded Cheddar
1/3 green bell pepper (rest will be used on Thursday)
1 tbs truffle or olive oil
olives for garnish - if you have them
Peel and slice onions. Heat oil in nonstick skillet. Add onions and 2 tbs water. Cover and cook for 5 minutes over medium heat. Uncover and continue to cook until browned and caramelized, stirring occasionally, about 20 minutes. Add brown sugar and vinegar, and stir until sugar is melted and onions are thick. Slice pepper into matchsticks. Place one tortilla on a baking sheet. Spread with ricotta. Spread the onions on the ricotta. Sprinkle the pepper over the onions. Sprinkle with cheese. Place the other tortilla on top and press down lightly. Brush the top with truffle or olive oil 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.
Pizza Steaks Time: 15 minutes
A thick sauce of tomatoes and oregano lend the 'pizza' taste to these steaks. You can simmer the steaks in the sauce for more flavor, if you like, be we prefer our steaks more on the medium rare side so we just poured the sauce on top. Serve with Creamy Herbed Polenta.
2 steaks, 6 - 8oz each, 1/2" thick (200 - 250gr, 1/25cm), (flank steak, strip steak)
2 shallots or 1 small onion
2 cloves garlic
15oz (450gr) whole tomatoes, drained (save juices for tomorrow night)
1 tsp paprika, sweet or smoky
4 tsp oregano
2 tbs red wine
2 tbs olive oil
Chop onion; mince garlic. Heat 1 tbs oil in small skillet over medium heat. Add onion and paprika, sauté 5 minutes. Add garlic and sauté 5 minutes longer. Drain tomatoes. Roughly chop tomatoes and add to skillet along with wine and oregano. Reduce heat and simmer for 10 minutes, until reduced and thickened. Meanwhile heat remaining tbs of oil in large nonstick skillet or grill pan over medium-high heat. Add steaks and fry quickly, 1 - 2 minutes per side, depending on thickness and desired degree of doneness. When done, put on small platter. Spoon sauce over and serve.
Polenta with Cheese and Herbs Time: 15 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 quite thin, more like grits than mashed potatoes.
1 cup chicken stock plus 1 - 2 tbs more
1/4 cup polenta
1/4 cup (2oz, 60ml) ricotta cheese
1/4 cup (1oz, 30gr) shredded Cheddar
1 tsp dried oregano
1
tsp dried chives
Heat stock and herbs in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done. Add cheeses and as much extra stock as needed to thin. Cover and let sit 5 minutes. Serve.
Balsamic Glazed Carrots Time: 25 minutes
The sweetness of the carrots pairs perfectly with the richness of the Balsamic vinegar.
2 - 3 carrots, enough for two
1/4 cup chicken stock
1 clove garlic
1/2 tsp dried thyme
1 tbs Balsamic vinegar
Peel carrots, cut in half the short way so you have 2 - 3 inch (5 - 7.5 cm) lengths. Cut in half the long way then cut each half again so you have carrot sticks. Put carrots and stock into a small saucepan or nonstick skillet. Bring to a simmer over medium heat. Reduce heat and let simmer until done, 10 - 15 minutes. Mince garlic. Remove carrots from pan and add garlic and thyme. Increase heat and reduce liquid to about 1 tbs. Add vinegar, stir well to combine. Return carrots to pan, stir well and cook for 2 minutes longer. Serve.
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Cooking schedule: 35 minutes for menu |
Add peppers, cheese |
Cooking for Two? Or more?
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