Menu Plan for the week of May 14, 2010:  Friday's Recipes

Asparagus with Prosciutto and Chevre
Grilled Tuna with Lemon
Warm Barley Pilaf with Spring Vegetables

Cooking time:  30 minutes for menu          Cooking schedule: see below for "menu"  instructions
To see larger photos click on photo title

   This is our favorite asparagus starter, equally delicious with white or green asparagus.  As it only uses the tips, the rest will be used in the Barley Pilaf. It's hard to give a 'weight' for the asparagus for the first course - I used a 16oz (500gr) bundle for this dinner, between the 2 dishes.

Asparagus with Prosciutto & Chevre                  Time: 20 minute
    Quickly blanched, the asparagus spears are then wrapped in Prosciutto with a dollop of goat cheese at the base. 

12 asparagus spears- thickness of a pen is best; 4" (10cm) tips only
1/2 box (2.5oz, 75gr) soft chevre (goat cheese) (the little cartons of creamy goat cheese, 5oz (150gr) Chavrie in the U.S., Chevraux in Europe)  
1 tsp water
1 tbs snipped fresh basil   substitute 1 tsp dried
1 tbs snipped fresh chives   substitute 1 tsp dried
3 thin slices of dry-cured ham, Prosciutto, Serrano, Bayonne
olives for garnish  optional

Snap off bottom ends of asparagus.  If using white asparagus peel half way to tip.  Cut off 4 inch (10cm) tips and refrigerate rest of the stalks for another use.  Bring a medium pan of water to boil and blanch the asparagus tips for 2 minutes if slender, 3 minutes if thick.  Drain and rinse well with cold water. 
Snip/chop basil leaves (hint: I hold the leaves together and snip with a scissors).  Put chevre in small bowl, add 1 tsp water and the basil leaves.  Stir to mix.  Cut the ham in half the short way - you should have a slice that is about 2" X 3" (5cm X 7.5cm) - not important but you get the idea.  Put a heaping teaspoonful of chevre mix on ham slice, add 2 asparagus spears so that half is sticking above the ham, and roll ham around bottom of asparagus and chevre so you have a little bundle with the asparagus tops sticking out the top.  Repeat with remaining ingredients.  Put 3 bundles on a plate, garnish with olives and serve.  Can be made a couple of hours ahead and refrigerated.

Grilled Tuna with Lemon                                       Time: 30 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.  Well done tends to make it rather dry.  This is a simple preparation, finish with a bit of sea salt.

2 tuna steaks, 6oz each (175gr each)  

Marinade
1/4 cup white wine
2 tbs lemon juice
1 tbs olive oil
1 tbs fresh tarragon, snipped   substitute 1 tsp dried
sea salt

Put tuna in a dish with deep sides.  Mix all ingredients for marinade, pour over fish and let marinate for 10 - 20 minutes, no longer.  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.

Note:  A grill basket, skillet or mat makes working with fish easier.

Barley Pilaf with Spring Vegetables                    Time:  25 minutes
   Chewy barley makes great pilaf and salad.  It has a bit more substance than rice and is a nice alternative from pasta.  This is meant to be served warm or room temperature. 

2/3 cup quick-cooking barley
1 1/3 cups chicken stock
6oz (175gr) asparagus, white or green including ends from first course
3oz (90gr) mangetout, snow peas
3oz (90gr) cherry tomatoes
1 tbs snipped fresh basil   substitute 1 tsp dried
1 tbs snipped fresh chives   substitute 1 tsp dried
Vinaigrette
1/2 tbs Dijon-style mustard
1 tbs sherry vinegar
2 tbs good olive oil
1 tsp dried Herbes de Provence  

Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
Trim mangetout and slice into thirds.  Trim asparagus and cut into 1" (2.5cm) lengths.  Cut cherry tomatoes in half.
Bring a medium pan of water to boil and blanch the asparagus for 2 minutes if slender, 3 minutes if thick. Add the mangetout for the last 1 minute of cooking time.  Drain and rinse with cold water to stop the cooking, but leave them a bit warm.
Vinaigrette: In a small bowl whisk together mustard, Herbes and vinegar.  Slowly drizzle in olive oil, whisking constantly.
To finish: Put barley into a medium bowl.  Add drained vegetables, chives and Vinaigrette, stir well to combine.  Add tomatoes, stir gently and serve.

Cooking Schedule: 30 minutes for menu Assemble all ingredients and utensils Utensils needed: measuring cups, spoons, knives, scissors, 2 small bowls, whisk, large saucepan, dish for marinating tuna, small saucepan with lid, grill pan and barbecue grill or large skillet Put saucepan half full of water on high heat for veg. Trim asparagus, cut for starter, pilaf Trim, cut mangetout Snip herbs Start to cook barley Turn on / light barbecue grill if using Make marinade for tuna, add tuna Make vinaigrette

Blanch asparagus Add mangetout Drain vegetables, rinse with cold water, drain Pick out asparagus tips for starter, lay out to cool Mix chevre, herbs, water Cut Prosciutto Mind barley: when done, drain if needed Assemble asparagus bundles, arrange on plates Make barley pilaf, set aside Garnish Asparagus if desired, serve Relax, enjoy... Done?   Cook tuna Turn tuna Remove tuna, serve