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Thyme for Cooking, the Blog

Salad with Goat Cheese and Walnuts Salmon Kedgeree Wilted Spinach with Bacon and Onion

Cooking time:  30 minutes for menu Cooking schedule: see below for menu instructions

Salad with Chevre (Goat Cheese) and Walnuts             Time: 10 minutes

1 goat cheese - You don't want the creamy kind in the carton for this but a proper goat cheese:
         log-shaped (long, round), 175 gr. (4 - 6 oz) and wrapped in paper.  It will have a thin rind that is
        edible.  We'll use all or most tonight, (depending on size).  Save the rest for Sunday
1/3 cup walnuts
1 tomato
1/3 cup olives,  small black Niçoise are traditional
Lettuce for 2 small salads  save a bit of lettuce for a 'garnish' salad tomorrow
Tarragon Vinaigrette

Prepare lettuce and arrange on 2 dinner plates.  Slice cheese into 1/3" (1cm) rounds and place 3 or 4 of them on lettuce.  Slice the tomato into wedges and arrange on plate.  Divide walnuts and olives and sprinkle on salad.  Drizzle with vinaigrette and serve, more vinaigrette on the side. 

Tarragon Vinaigrette

1/2 cup olive oil - the good stuff
2 tbs tarragon white wine vinegar
1 tbs Dijon mustard
2 tbs lemon juice
2 tbs fresh tarragon     Substitute 2 tsp dried
2 tbs snipped chives    Substitute 2 tsp dried

In small bowl whisk vinegar, mustard and lemon juice.  Slowly whisk in olive oil.  When incorporated add herbs and whisk to combine.   Save the rest of the vinaigrette for later in the week

Salmon Kedgeree                                                        Time: 25 minutes

1/2 cup Basmati rice
1 cup chicken stock
16 oz salmon filets or steaks (500gr)   save 2 - 3 oz for tomorrow after cooking   
2 eggs, hard boiled
1/2 red onion    other half for spinach
2 tbs butter
1 tbs olive oil
2 tbs cream or milk
2 tbs snipped fresh parsley    substitute 1 tbs dried
1 tbs lemon juice

Melt butter in small saucepan over medium heat.  Add rice and sauté, stirring for 2 - 3 minutes.  Add stock, cover and cook for length of time on package.  Hard boil eggs.    In skillet or pan large enough to hold the salmon easily heat 2 inches (5 cm) of water.  When water is simmering add the lemon juice and some black peppercorns (or pepper).  Add the salmon, cover and simmer about 10 minutes, or until done (will depend on thickness).  Remove, skin if necessary, (easier when cooked) and keep warm.  Reserve 2 - 3 oz for tomorrow.  Thinly slice onion.  Heat remaining 1 tbs of butter and oil in large nonstick skillet.  Add onions and sauté until tender and transparent.  Peel eggs and cut into eighths.  Cut salmon into large pieces.  When onions are ready add rice to skillet along with milk and parsley.  Mix well.  Add salmon and eggs to rice and, mixing gently, heat through.  Serve.

Wilted Spinach with Bacon and Onion                          Time: 15 minutes

1 bunch spinach, 6 oz (180 gr) fresh spinach
1/2 red onion
3 - 4 slices bacon
2 tbs cider vinegar
1/2 tsp sugar

Wash and stem spinach if needed.  Drain in a colander.  If you don't feel you need to wash it - do it anyway.  We want a little bit of water on them - what ever is left on the leaves after draining well - and shake them around a bit, too.  Thinly slice onion.  Sauté bacon in medium nonstick skillet over medium heat until crisp, remove and crumble.  Add onion and sauté briefly, just to wilt it a bit, 1 - 2 minutes.  Add sugar and vinegar, stir until sugar is dissolved.  Remove pan from heat and add spinach.  Toss briefly to coat spinach and wilt it slightly.    Add crumbled bacon, toss to combine.  Put into a bowl and serve. 
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Cooking schedule: 30 minutes for menu Assemble all food, utensils and serving dishes Start to cook eggs Sauté rice Add stock to rice, cover and cook Heat water for salmon Slice onion Poach salmon Snip herbs Tend to lettuce and spinach, as needed Start to sauté bacon Slice tomato, cheese Check salmon, remove it if done Mind the bacon Mind the eggs Skin salmon, refrigerate bit for tomorrow

Make vinaigrette Arrange salad, walnuts, olives, tomato, chevre Remove bacon and crumble Take bacon pan off heat Peel the eggs Check the rice, turn off if close or done Finish salad Serve and enjoy your salad Heat butter and oil for kedgeree, add onions Reheat bacon pan, add onions Add vinegar and sugar to bacon/onion Add rice, milk and parsley to onion for kedgeree Add spinach to bacon pan, toss, add bacon, toss Put spinach in bowl Add salmon and eggs to rice, combine Serve all and enjoy

 

 

 

Cooking for Two?  Or more? 
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week. 

 

Easy Recipes
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                    We do the planning; You do a bit of cooking