Caramelized Shallot and Chevre Pastries
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Cooking time: 55 minutes for menu Cooking schedule: see below for menu instructions |
We're doing a bit of the work for other meals tonight. Half of the caramelized shallots will go in Saturday's gratin and half of the brown rice in the crust for Sunday's tart. Plus we're getting the Parmesan crisps ready to bake. All that efficiency and still an easy dinner. We're slowly easing away from summer cooking - only the tuna is done on the barbecue grill - and that's optional!
Caramelized Shallot and Chevre Pastries Time: 45 minutes
The sweetness of the caramelized shallots and onions is perfect against the slightly sharp flavor of the goat cheese. Walnuts are a traditional pairing with the cheese.
goat cheese - You don't want the creamy kind in the carton for this but a proper goat cheese:
log-shaped (long, round), about 1" (2.5cm) in diameter, 200 gr. (6 - 7 oz) and wrapped in paper. It will
have a thin rind that is edible.
You want 6 slices, each a bit less than 1/4" (.6cm) thick.
3 - 4 shallots, about 6 oz (180gr)
1 red onion, 4 - 5 oz (150gr)
1 tbs olive oil
1 tbs brown sugar
1 oz walnuts
2 tsp pesto, optional - if you have a bit in the fridge ...I did
1 sheet puff pastry - if there is a second sheet, freeze it
Thaw the puff pastry, if needed.
Slice onions and shallots. Heat oil in medium nonstick skillet over medium heat. Add shallots and onions and sauté until they start to get transparent and tender, about 7 minutes. Turn heat up and cook, stirring, until they start to get brown, about 5 minutes. Turn heat to medium low, add sugar and stir until sugar is melted and evenly distributed. Let cook over medium low heat until very brown, about 20 minutes, stirring occasionally. Remove from heat and divide in half. Refrigerate half for Saturday.
Slice goat cheese just shy of 1/4" (.6cm), 6 slices, total. Roughly chop walnuts. Lay out puff pastry and cut two 4 X 5 inch rectangles (10 X 12cm). Set the rest of the sheet aside for the moment. Lay the cut pastry on a baking sheet. Divide the caramelized shallots between the two, leaving 1/2 inch (1.25cm) edge. Sprinkle the chopped walnuts on top of the shallots. Lay the goat cheese on top, cutting smaller slices, to roughly cover the shallots. Spread pesto, if using, on top of goat cheese, dividing evenly. Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown. Remove and serve. Garnish with olives, cherry tomatoes, whatever - if you have it...
Note: The recipe for the Parmesan Crisps is on the Saturday menu, the prep work is as follows:
Cut a large rectangle using as
much or the remainder of the pastry as you can. Mine was 10 X 6 inches (25 X 15cm). Lightly drizzle 1 - 2 tsp olive oil over the pastry. Sprinkle 2 tbs of Parmesan evenly over the top. Make a mental note (or mark it) of where the middle of the pastry is. Starting at the short ends, roll the puff pastry to the middle until the two rolls meet. Wrap in cling film and refrigerate until used. Can be made 2 days ahead.
Grilled Tuna with Mustard Sauce Time: 15 minutes
If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw). Regular tuna we normally have medium. If it gets to close to well done it tends to be dry. The Mustard Sauce adds a rich finish to the dish.
2 tuna steaks, 6 - 7 oz each (200 gr each)
Substitute swordfish or halibut if you prefer
2 tsp snipped fresh tarragon
1 tbs olive oil
1 tbs white wine
1 tsp white wine tarragon vinegar
Mustard Sauce
Snip tarragon. Mix tarragon, oil, lemon juice and white wine. Brush onto tuna and let marinate for 10 - 15 minutes. Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side (depending on thickness) for regular tuna, 2 - 3 minutes for ahi. Or until done to your liking. Remove and serve. Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. Place tuna on a platter, spoon a bit of Mustard Sauce over and serve, remaining sauce on the side.
Mustard Sauce
2 tbs white wine
2 tbs plain yogurt, (1oz, 30ml)
1 tbs Dijon mustard
1 tsp mustard seed
1 tsp snipped fresh tarragon
2 tbs butter
In small saucepan (or in micro) heat white wine, yogurt, mustards and tarragon, whisking. When hot (do not let boil), remove from heat and whisk in butter, whisking rapidly until it's incorporated and sauce is creamy. Allow to cool slightly (it will thicken). Spoon over fish to serve.
Zucchini (Courgette) and Rice Gratin Time: 55 minutes
The brown rice and zucchini are combined with just a bit of yogurt and cheese to create a creamy gratin. Try to find a quick-cooking brown rice or adjust the time accordingly. I use 'Uncle Ben's' which is all I can get. It looks like brown Basmati and cooks in 20 min. You could substitute regular Basmati if you prefer. We're cooking twice what we need so we'll have it ready for the tart on Sunday.
2 cups peeled, roughly chopped zucchini (1 small - medium, 7", 17cm)
1 onion
1 cup brown or basmati we want it cooked in 20 minutes - I have brown basmati ;-)
2 1/4 cup chicken stock
2 oz (1/2 cup) shredded cheese (60gr)
3 oz (1/3 cup) plain yogurt (90ml)
1 egg
1 tsp thyme
bit of olive oil
Put 2 cup stock (or whatever your rice requires) and rice into a small saucepan. Cover and bring to a boil. Reduce heat and simmer until done. Peel and roughly chop the zucchini. Chop the onion. Put onion and zucchini into a saucepan with 1/4 cup chicken stock. Cover pan and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. In large bowl whisk egg. Add cheese, yogurt and thyme. When zucchini is tender, drain and add to bowl along with half of the rice. Stir well to mix and pour into a baking dish that has been coated with a bit of oil. Bake in 350F (175C) oven for 30 minutes. Remove and serve.
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Cooking schedule: 55 minutes for menu
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Lightly oil baking dish |
Cooking for Two? Or more?
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