Chevre Toasts on a Bed of Prosciutto
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Cooking time: 60 minutes cooking for menu Cooking schedule: see below for "menu" instructions |
Chevre Toasts on a Bed of Prosciutto Time: 10 minutes
1 log chevre (goat cheese) about 4 oz (125 gr) about 4" (10cm) long, 1" (2.5cm) in diameter
4 slices Prosciutto
2 slices bread - country or whole grain
2 tsp Dijon mustard
1 tsp Herbes de Provence - or thyme, basil, tarragon mix
1/4 tsp garlic powder
1 tbs truffle oil - or other nice olive oil don't bother with corn or canola, it's strictly for flavor
Preheat broiler. Coarsely chop/slice Prosciutto and arrange in mound on two plates. Slice goat cheese into 8 slices. Cut rounds of bread with biscuit cutter (or cup, or glass) a little larger than the rounds of cheese. Divide mustard and spread on the bread. Place one slice of cheese on top of each bread round. Mix herbs and garlic powder. Sprinkle the herbs/garlic on top of the cheese and broil, just until cheese starts to melt, 45 - 60 seconds. Arrange toasts around Prosciutto, drizzle with oil and serve.
Pork Tenderloin with Apples and Potatoes Time: 45 minutes
1 pork tenderloin
2 medium potatoes
1 apple - Golden Delicious or Granny Smith
1 tbs brown sugar
1 tbs Balsamic vinegar
2 tbs olive oil
1 tbs butter
Trim tenderloin if needed, but leave whole. Cut potatoes into 1" (2.5 cm) chunks. In medium bowl mix sugar and vinegar, stirring until sugar is dissolved. Add oil and mix well. Add potato chunks and toss to coat. Spread the potatoes out in a baking dish large enough to hold everything easily. Coat tenderloin with remaining vinegar/sugar and place in pan - on top of some of the potatoes. Bake in 400F (200C) oven for 40 minutes, until potatoes and pork are done. After 20 minutes, cut and core apple. Slice into thick wedges. Melt butter in nonstick skillet. Add apples and toss to coat well. Remove pork and potatoes from oven. Turn the pork and stir the potatoes, turning them also. Kind of arrange the potatoes with pork on top in the center of the pan. Lay the apple slices around the potatoes and return it all to the oven for the last 15 minutes. Remove, let the pork rest while you arrange the potatoes and apples on a small platter. Slice the pork and place on top. Pour over any pan juices and serve.
Red Cabbage Time: 55 minutes
We'll be eating this a second time on Tuesday
1 small head red cabbage, 4 - 5 cups
1 apple - Golden Delicious or Granny Smith
3 slices bacon
1 onion
1/2 cup red wine
1/2 cup red wine vinegar - or cider
1/2 cup beef stock
2 tbs brown sugar
Slice the bacon into thin strips. Sauté bacon over medium-high heat in a large saucepan - big enough to easily hold the cabbage. Chop the onion and add to the bacon. Shred the cabbage by cutting a slice off of the side of the head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. Peel and chop the apple. When bacon is brown and onion tender add all of the rest of the ingredients. Stir well. Cover, reduce heat to low after about 5 minutes and simmer until cabbage is very tender, about 40 minutes.
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Cooking Schedule: 60 minutes for menu |
Mix herbs and garlic |
Cooking for Two? Or more?
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