Zucchini (Courgette) Timbales with Red Pepper Sauce
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Cooking time: 40
cooking time for menu Cooking schedule: see below for "menu" instructions |
Zucchini (Courgette) Timbales with Red Pepper Sauce Time: 40 minutes
1 1/3 cup shredded courgette, 1 smallish one 7 - 8" (20cm) no need to peel
1 egg
2 tsp Dijon mustard
2/3 cup shredded cheese (50gr)
1 tbs snipped fresh chives
1 tsp snipped fresh thyme
Shred zucchini using medium wholes on the trusty box grater. Snip herbs. Whisk together egg and mustard. Add rest of ingredients and mix well. Spoon into timbale dishes (small custard baking dishes or ramekins) that have been buttered and the bottom lined with buttered parchment (wax) paper. Cover top with a circle of buttered parchment paper. Set into a pan of very hot water that comes half way up the sides of the dishes. Put into a pre-heated 400F (200C) oven and bake 25 - 30 minutes, until set. Remove top paper and slide a knife around the sides to loosen. Invert on to the serving plate and remove bottom paper. Spoon some Red Pepper Sauce around the timbales and serve. Save any leftover Red Pepper Sauce for Monday
Red Pepper Sauce Time: 25 minutes
1 red pepper no need to peel
1 shallot, chopped
1 tbs olive oil
1/3 cup chicken stock
1 tbs tomato paste
Clean pepper and cut into big pieces. Sauté shallot in olive oil in a small saucepan until tender. Add pepper chunks and chicken stock. Cover, reduce heat and simmer until pepper is very tender, about 20 minutes. Remove from heat and puree, using as much chicken stock as needed to make a thick sauce. Add tomato paste and stir well. Can be used hot, warm or cold.
Veal Chops with Rosemary, Lemon and Garlic Time: 35 minutes
2 - 4 veal chops, depending on size, preferably center- cut and at least an inch thick (in which case
2 should be plenty).
2 tbs lemon juice
2 tbs olive oil
2 garlic cloves
2 tbs snipped fresh rosemary
Sea salt
Pepper
Mince garlic. Snip rosemary. Whisk olive oil, lemon juice, rosemary and garlic. It should emulsify. Pour over chops and allow to marinate for 20 - 30 minutes. Grill chops on barbecue for 10 - 12 minutes depending on how thick and how done you want them or broil 12 - 15 minutes. Brush once with any reserved marinade. Take a peak to see how done they are - when correct remove from grill. Sprinkle with a bit of sea salt, grate some pepper and serve.
Risi e Bisi Time - 35 minutes
1 cup fresh or frozen peas buy a 12 oz (350gr) package and save the rest for later in the week
1/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/3 cup dry, white wine
1 - 1 1/4 cups chicken stock
1 shallot
1 tbs butter
1/4 cup Parmesan cheese - freshly grated if you have it.
Heat chicken stock and keep hot over low heat. Finely chop shallot. In medium sauce pan heat butter; add shallot and sauté until transparent, then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/4 cup of stock and stir. If the peas are frozen add to the stock now. When stock is almost absorbed add another 1/4 cup and the peas if they are fresh. Continue adding 1/4 cup at a time and stirring. Before the last 1/4 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. You may not need the last 1/4 cup. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - it will not hold it's shape on a plate. If using frozen peas, strain them from any remaining stock and add now. Stir in the Parmesan. Pour into a bowl and serve immediately.
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Cooking Schedule: 40 minutes |
Add rice and sauté |
Cooking for Two? Or more?
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