Egg "Noodles" with Tomato/Prosciutto Sauce
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Cooking time: 40 minutes
for menu Cooking schedule: see below for menu instructions |
You may wonder why we have fish or seafood on Friday night. It's not for any religious reason; it's because that's the day I do the shopping and I like to have it nice and fresh. Mon mari doesn't really like fish or we would have it more often. We are starting to marinate the beef for tomorrow, as well.
Egg "Noodles" with Tomato/Prosciutto Sauce Time: 35 minutes
I found the idea for this in Tuscany The Beautiful, Cookbook. I was a little skeptical about how easy they would be to handle (the first one tore - I was too quick), but they were a breeze to make, stood up to the sauce very well and were delicious! I used 4 eggs, I think 3 is better for a first course; thus the strange measurements. Half of the sauce is for tomorrow night.
Noodles
3 eggs
2 1/4 tsp flour
4 1/2 tsp milk
2 tsp oil
Sauce
1/4 medium onion, about 1/4 cup
4 slices Prosciutto, (3oz, 90gr) Serrano, Bayonne,
2 tsp olive oil
1 can diced tomatoes, (15oz, 450gr)
1/2 tsp oregano
1/2 tsp basil
Garnish, optional
freshly shaved Parmesan
a few olives
Sauce: Finely chop the onion. Roughly chop the Prosciutto. Open tomatoes. Heat olive oil in medium, skillet. Add onion and ham and sauté until onion is transparent. Add tomatoes and herbs, reduce heat and simmer for 20 - 30 minutes, uncovered. Stir occasionally. It should be chunky and thick.
Noodles: Put eggs in medium bowl and whisk well. Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. (Even better, have someone else add it while you whisk constantly) Try to avoid lumps. Add the milk and whisk well. Heat the oil in a medium nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat. Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 - 2 minutes, until top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm. Repeat twice more. When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/2" (1.25cm) strips. Egg Noodles! Divide strips in half. Place half in a bowl, spoon over 1/4 of the sauce and toss lightly. Arrange on a plate. Repeat with other half of strips. Garnish with shaved Parmesan and olives, if you have it, and serve. Refrigerate remaining sauce for tomorrow.
Broiled Snapper with Lemon Sauce Time: 15 minutes
Walleye would be my first choice but that's isn't available here. Any nice filet will work, small cod, tilapia, catfish...
2 nice fish fillets, snapper, walleye, 4 if they are small 12 oz total weight (350gr)
1 tbs butter
2 tbs lemon juice
1 tsp Dijon-style mustard
1 tsp tarragon
1 tsp thyme
1/3 cup crème fraiche or sour cream (3oz, 90ml)
Melt butter. Add 1 tbs lemon juice and 1/2 tsp of the tarragon and thyme. Brush on fish fillets. Broil (grill) fish (about 4 inches away from coil) for 6 - 8 minutes, until fish is done. It should be opaque and flake easily with a fork. Serve with Lemon Sauce on the side.
Lemon Sauce
Combine remaining 1 tbs lemon juice, 1/2 tsp thyme and tarragon, mustard and crème fraiche. Mix well.
Toasted or Israeli Couscous with Onions Time: 20 minutes
This is slightly different than regular couscous. It's also known as pearl couscous and is larger than traditional couscous with a pearly, luminescent finish. The texture it similar to that of barley, moist and a bit chewy. If you can't find it substitute Basmati rice - in the same proportions, cook for 20 minutes.
1/2 cup Israeli couscous 3/4 onion
1 tsp butter
1 tsp olive oil
1 tsp thyme
1 cup chicken stock
Finely chop onion. Heat butter and oil in saucepan over medium heat. Add onion and sauté until transparent, about 8 minutes. Add remaining ingredients and bring to a boil. Cover and cook 10 minutes. Uncover and drain any excess liquid. Fluff with fork and serve.
Note: Or follow package directions ...I don't have a package (it was sent to me by a friend in the U.S.) and this worked very nicely for me!
Italian Brussels Sprouts Time: 30 minutes
12 - 16 Brussels sprouts - depending on size. You want 6 - 8 per person
1 tbs olive oil
1 tbs Balsamic Vinegar
2 tbs Parmesan cheese
Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged or discolored. With the tip of your knife make a small X in the stem end - that, supposedly, aids even cooking. Put in a steamer basket over an inch of water and steam until done, 20 - 25 minutes. They are done when you can easily pierce them with a sharp knife. Don't over cook or they can be a bit strong tasting and mushy. Remove from pan and empty the water. Return pan to heat and heat the oil. When hot add the sprouts and sauté for 2 minutes. Add vinegar and toss gently. Sprinkle with Parmesan and serve.
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Cooking schedule: 40 minutes for menu |
Add milk to eggs |
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