Mini Mushroom Frittatas
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Cooking time: 2 hours for menu - with breaks Cooking schedule: see below for "menu" instructions |
The chicken will simmer on top of the stove for and 1 1/2 hours, giving you a break between starting and finishing dinner. The rest of the dinner goes together quickly. You can enjoy the first course while the potatoes and broccoli cook and the chicken finishes.
Mushroom Mini Frittatas Time: 35 minutes
You can use wild, cremini, or regular button mushrooms for the mini frittatas. They are good when made ahead and served at room temperature for a picnic, but tonight they'll be served warm with a roasted tomato to garnish.
4 oz mushrooms wild or an interesting cultivated variety
2 shallots
1 clove garlic
3 eggs
2oz (60gr) Gruyère cheese
1 tsp
dried thyme
1 tbs olive oil
butter or cooking spray
1 tomato
1 tsp olive oil
Olives for garnish optional - if you have them
Cut tomato in half. Place in a small baking dish, drizzle with oil and bake for 20 minutes. Clean mushrooms, discard stems and chop caps. Mince shallots and garlic. In medium nonstick skillet sauté mushrooms, shallots and garlic in oil over medium-high heat until golden, 7 - 10 minutes. Remove from heat. Butter or spray a nonstick muffin (tartlet) pan - one that holds 6. If you're using silicone you don't need to. Divide mushrooms evenly between the cups. Slice the cheese then cut into smaller pieces. Divide evenly and place on top of mushrooms. Crack the eggs into a large bowl, add thyme and whisk well. Using a ladle or spoon divide mixture evenly between 6 muffin cups, spooning over mushrooms. Bake at 400F (200C) for 12 - 15 minutes or until golden and set. Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. Serve with a tomato half and a garnish of olives, warm or at room temperature.
Braised Chicken with Tarragon Cream Time: 2 hours
This is a classic French dish made with the DOC chickens from Brest. The French have a high regard for chicken and sell it by breed: Brest, Challons, etc. It is not cheap, it is very flavorful and it's perfect for a slow braise... Chicken sandwiches for lunch tomorrow if there's any left!
1 whole chicken a smallish one, a 'fryer' rather than a roasting chicken
7 - 8 sprigs fresh tarragon
1 tbs butter
1 cup chicken stock
1/4 cup white wine
1 tbs cornstarch (corn flour, maizena)
1/4 cup (2oz, 60ml) creme fraiche or Greek yogurt or double cream or sour cream
1 tbs fresh or dried tarragon
Heat butter in pot with a tight-fitting lid that is big enough to hold the whole chicken. Put the sprigs of tarragon or 2 tbs dried inside the chicken. When butter is hot brown the chicken on all sides. This should take about 10 minutes. Then add the chicken stock and the white wine. Cover, turn the heat to low and let braise for at least 1 1/2 hours, the stock should be simmering around the bird but not a rolling boil. I used a rather tough old bird and let it stew for over 2 hours. When chicken is done, remove carefully, it may be falling off the bone, and keep warm. Scrape any bits off the bottom of the pan. Turn up the heat and boil 5 minutes until reduced slightly. Add tarragon. Dissolve cornstarch in 1 tbs water. Add to simmering stock and stir until thickened. Add the creme fraiche, heat through, then cover and keep warm. Cut the chicken into pieces and arrange on a platter. Pour some sauce over and serve, remaining sauce on the side. Save any leftover sauce for Tuesday.
Alsatian Potatoes Time: 40 minutes
The flavors of the chicken stock and thyme cook right into the potatoes; no other seasoning is necessary
2 - 3 potatoes
2 shallots
1 tbs oil
1/2 - 1 cup chicken stock
1/2 tsp thyme
Chop onion. Heat oil in small saucepan, just large enough to hold all ingredients easily. Sauté onion until tender, about 5 minutes. Cut potatoes into large chunks, about 1" (2.5cm). Add potatoes to pan and enough of the stock to just barely cover them. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are done and stock is absorbed, 25 - 30 minutes. Mind them during the last few minutes so they don't stick. Serve.
Broccoli with Butter, Pepper & Herbs Time: 25 minutes
A simple preparation to bring out the best of the broccoli. This pairs well with roasted or braised meats. You'll want just enough for 2 people so try to visualize it. We'll use the rest on Wednesday.
1/2 head of broccoli or 1 small head
1 tbs olive oil
1 tbs butter
1 tsp dried thyme
1 tsp marjoram
pepper - seasoned is nice, or regular pepper
Cut broccoli into bite size florets and stems. Put in steamer basket in saucepan with an inch of water in bottom. Put on medium heat and steam for 15 minutes or until done. Remove from pan and set aside, discarding water. In same pan heat butter and oil. Add herbs and pepper and sauté lightly. Add broccoli and stir. Serve.
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Cooking Schedule: 2 hours for menu with lots of breaks |
Reduce heat and simmer, uncovered |
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.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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