Wild Mushroom Omelet with a bit of chevre
|
Cooking time: 60 minutes for menu Cooking schedule: see below for "menu" instructions |
Wild Mushroom Omelet with a bit of chevre Time: 20 minutes
5 oz wild mushrooms or an interesting cultivated variety
2 shallots
1 clove garlic
2 tsp fresh thyme
2 tsp fresh parsley
4 eggs
2 tbs olive oil
chevre left from last night if any - optional
Slice chevre into thin (1/4", .6cm) slices. With scissors, snip herbs, divide in 2 and set aside. Clean mushrooms (using brush - do NOT wash) and roughly chop. Finely chop shallots, mince garlic. Heat 1 tbs oil in medium nonstick skillet. Add shallots and sauté for 3 minutes. Add mushrooms and garlic and continue to sauté until mushrooms start to brown, 7 - 10 minutes. Remove from pan and divide in 2. In a medium bowl beat 2 eggs well with a wire whisk. Heat an 8 inch nonstick skillet or omelet pan over medium-high heat. Add half of the remaining oil. Add eggs and swirl around to cover bottom of pan. Sprinkle with half of the herbs. When the eggs are almost set put half of the mushrooms on 1/2 of omelet, lay half of the goat cheese slices on top (is using) and with a spatula turn other half over. Leave in the pan another 20 - 30 seconds to finish cooking and remove to plate. Can be put into 250F (125C) oven to keep warm while you make the other omelet...or just cover with a lid. Oh yes - repeat for second omelet. Serve, garnished with a few olives if you have them.
Ginger-Rosemary Roast Pork done on the barbecue grill Time: 60 minutes
1 small, boneless pork loin roast, around 1 1/2 lbs more if you want sandwiches
1 tbs paprika
1 tsp garlic powder
1 tsp dried rosemary
1 tbs fresh ginger, peeled and minced about 3 slices the size of an American quarter or 1 euro coin
3 tbs Dijon Mustard
2 tbs Balsamic vinegar
1 tbs Worcestershire
Mix paprika, garlic and rosemary. Rub on pork. Start to cook on barbecue grill, over indirect heat with the cover closed. Mix remaining ingredients. Baste pork with sauce every 10 minutes, starting 30 minutes after you begin cooking. Pork is done when it reaches an internal temperature of 160F (70C) Use an instant read or a remote meat thermometer for best results. If you don't have either, take the roast off and slice into it after 40 - 50 minutes (depending on weight and shape) to test. It should be cooked through - although a bit of very pale pink right in the center is okay. When done, cover with foil and let rest for 5 minutes. Slice and serve. Could also be roasted in a 400F (200C) oven for about the same amount of time
Roasted Rosemary Potatoes and Acorn Squash Time: 50 minutes
2 medium potatoes or 4 small (or however many you think you would like)
1 small acorn squash
2 tbs olive oil
2 tsp Balsamic vinegar
2 tsp dried rosemary
1 tsp
dried thyme
Rosemary Butter
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Cut the acorn squash in half and scoop out the seeds. Then cut each half into slices - semicircles, about 1" thick (2.5cm). Put remaining ingredients into large bowl and mix well. Add potatoes squash and toss, coating thoroughly. Arrange on a baking sheet with a rim (I use my trusty, round pizza pan), cover with foil and bake at 400F (200C) for 20 minutes. Remove foil and bake 20 minutes longer, until starting to brown. Remove from oven. Drizzle with rosemary butter and serve.
Rosemary Butter
2 tbs butter
1 clove garlic
2 tsp dried rosemary
1/2 tsp pepper
Mince garlic. In small pan heat butter over medium heat. Add garlic and rosemary and sauté briefly. Add pepper. Pour over vegetables.
top of page
Cooking Schedule: 60 minutes |
Snip herbs |
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.
All rights reserved unless otherwise indicated