Vichyssoise
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Cooking time: 10 minutes early, then 35 for menu Cooking schedule: see below for "menu" instructions |
Vichyssoise Time: 15 minutes prep plus 30 minutes cooking
done 1 day or several hours ahead, followed by 10 minutes to finish
2 medium leeks
2 small - medium potatoes, about 2 cups roughly chopped
1 tbs butter
1 1/2 cups chicken stock
1/2 cup milk
1/2 cup cream or all milk
2 tbs snipped fresh chives
Clean leeks: slice off the top leaving about an inch of green, then slice off the stem end. Slice the leek in half the long way. Discard the outer layer (more if it is damaged). Rinse the leek halves under running water, fanning the layers, to get out any remaining sand. If there is a hard core in the center, pull it out and toss - it just means that the leek was left in the ground a bit too long and was getting ready to flower (pretty flowers, by the way). Slice leeks thinly (the short way). You want to slice about 3 inches (7.5cm) of each leek. Sauté leeks in butter until they are soft. Peel and chop potatoes. Add to leek along with chicken stock. You should have enough stock to just cover the potatoes. If necessary add more stock or water. Reduce heat and simmer until potatoes are done. Remove from heat, allow to cool then refrigerate until thoroughly chilled - or longer...
When ready to use purée in blender. It should be quite thick. I usually do it in 2 batches. If the first batch looks too thin I don't use all of the rest of the stock when I purée the second batch. When all puréed (and in a bowl or pan large enough to hold it all) add enough cream and/or milk to thin to desired consistency. The addition of cream or milk rather than just more stock or water gives it a much richer, creamier texture. Serve, garnishing each bowl with freshly snipped chives. If you can stand the calories the cream really makes for a luscious soup.... - add the cream first, then finish with just enough milk!
Veal Chops with Lemon, Thyme and Tarragon Time: 35 minutes
2 veal chops, preferably center- cut and about 1" (2.5cm) thick, 10 - 12 oz each (300 - 350gr)
2 tbs lemon juice
2 tbs olive oil
2 tsp fresh snipped tarragon
2 tsp fresh lemon thyme or regular thyme
Lemon Tarragon Butter
Snip tarragon. Roughly chop thyme leaves and stems. Whisk olive oil, lemon juice and herbs. It should emulsify. Pour over chops and allow to marinate for 20 minutes. Grill chops on barbecue for 4 - 6 minutes per side, 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. Divide Lemon Tarragon Butter and top each chop with half of butter. Serve.
Lemon Tarragon Butter
1 tbs butter, softened
1 tsp lemon juice
1/2 tsp Dijon mustard
2 tsp fresh snipped tarragon
2 tsp fresh lemon thyme or regular thyme
Note: If using dried herbs add 1/2 tsp more lemon juice
Snip tarragon. Pull thyme leaves off of stem, roughly chop. Mix butter, mustard, lemon juice and herbs. Chill until firm.
Grilled Polenta Time - Depends on what kind
of polenta you use - I use quick-cooking - because that is what I can get
and it takes me about 10 minutes plus cooling time and grilling time.
1 cup chicken stock or stock and water mixed
1 tbs olive oil
1/4 cup polenta
1/4 cup Parmesan
1 tbs fresh snipped chives
1 tbs fresh snipped Parsley
1 more tbs olive oil
Snip herbs. Bring stock and oil to boil in a small saucepan. Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon. When done, stir in cheese and herbs and remove from heat. Pour into a small pie plate lined with plastic wrap (cling film, saran wrap...) or something that will give you a flat round of polenta 3/4 - 1 inch (2cm) thick. I use a small, flat skillet with straight (vertical) sides. Cover with plastic wrap and let cool. Can be made hours ahead - I usually do it late afternoon/early evening. When ready to finish: cut polenta into 6 pie-shape pieces and brush both sides with oil and cook on barbecue using mesh grill pan for about 10 minutes or until brown on both sides - or fry in 1 tbs oil in non-stick skillet until golden on both sides - the purpose in both cases is to add flavor, color and heat - it is already cooked. Serve.
Note: If you can't make Polenta earlier in the day, don't cover it. Just allow to cool at room temperature, it only takes abut 20 minutes. Setting the pan in a bit of cold water helps. It just needs to be cool enough to hold its shape well.
Braised Green Beans with Tomatoes, Onions and Basil Time: 35 minutes
6 - 7 oz (200gr) green beans
1/2 medium onion save other half for Sunday
1 medium tomato
1 tbs olive oil
2 tbs freshly snipped basil
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm). Cut onion into fourths and thinly slice. Roughly chop tomato. Snip basil. Heat oil in nonstick skillet over medium heat. Add onions and sauté until tender and transparent. Add beans and tomato, cover, reduce heat to low and simmer 20 - 25 minutes, until beans are tender and done. If they start to dry out add a tbs of water or chicken stock. When beans are done, uncover, stir in basil and serve.
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Cooking Schedule: 10 minutes early |
Add cream/milk to desired consistency, set aside |
Cooking for Two? Or more?
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