Caprese Salad
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Tomato with Fresh Mozzarella and Basil, also known as Caprese salad Time:10 minutes
1 ball mozzarella de Bufala
2 - 3 garden ripe tomatoes
1 large handful fresh basil
Balsamic vinegar
olive oil - the good stuff
Select 2 lovely, large dinner plates. Slice the mozzarella into 6 or 8 slices - this depends on the shape of the mozzarella and the sharpness of your knife. Slice tomatoes - you want 4 nice slices per person about 1/4 inch thick, so you will use 2 or 3 tomatoes depending.... Tear large basil leaves in half, leave small ones whole. Arrange tomato and mozzarella artfully on plates, toss basil leaves on top. Serve, with oil and vinegar on the side to be added by each person to taste.
Note: if you have nice cruets for the oil and vinegar use them. If not small bowls with small spoons work fine - or, just put the bottles on the table - we're all friends here...
Grilled Trout with Lemon Thyme and Lemon Time: 20 minutes
2 trout - or whole fish of your choice
1 lemon
1 bunch lemon thyme - if you have it or can get it, regular thyme if not.
Have whoever you buy your fish from clean them and cut the heads off. (Or you can do it yourself but why?) Slice lemon. Put lemon slices and lemon thyme inside the fish - as much as you can stuff in. Secure shut with one or more toothpicks - if possible. Put the fish in grill basket or on a grill mat and cook on barbecue grill over medium heat about 10 minutes a side or until done, turning once. Can also be baked or cooked under the broiler. Times will vary according to the size and thickness of the fish. When done the flesh should be opaque. I skinned each fish and took out the back bone, lemons and thyme before serving but it also makes a nice presentation served whole.
Pasta with Fresh Pesto Time: about 15 minutes plus pasta cooking time
1 cup dried pasta, farfalle, penne
1 tbs olive oil, the good stuff
Homemade Pesto (or you can buy an 7 - 8 oz (200gr) container)
Cook pasta according to package directions. Drain pasta, rinse lightly to cool a bit and toss with the olive oil. Put it into a serving bow and add 1/4 - 1/3 cup pesto (2 - 3oz (80gr) if using commercial) - more if you like but that should be plenty. Toss to coat and serve. Save the remaining pesto for Monday.
Pesto
2 cups basil - lightly packed, meaning somewhere between crushing it into the measuring cup and dropping it in lightly
1/3 cup Parmesan - fresh is best. To measure cut in small cubes
1/4 cup pine nuts
1/2 - 1 cup good olive oil - enough to get the consistency you want for the sauce
2 cloves garlic - no instructions - but do peel them
Put everything but the oil in a blender. Add 1/2 cup oil and blend. Add more oil as needed. It really depends on how tightly you packed the basil. It will keep for a week in the fridge, 6 - 9 months in the freezer. See Preserving Herbs.
Fried Carrots Time: 20 minutes
2 - 3 large carrots
1/2 tbs olive oil
1/2 tbs butter
salt and pepper
Peel and slice carrots into 1/4 inch thick (.65 cm) rounds. Heat butter and oil in large nonstick skillet over medium heat. Add carrot slices in one layer. Let fry undisturbed for 8 - 10 minutes. Check one after 7 minutes to make certain they're not getting too brown. Using tongs, turn them over and fry the other side. They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing. Fry another 7 minutes then check again. The second side will brown faster than the first. When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.
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Cooking schedule: 35 minutes for menu
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Slice tomatoes, arrange on plates |
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.
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