Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

Menu Plan for the week of April 26, 2013:  Sunday's Recipes

Warm Pasta with Baked Goat Cheese
Rhubarb Parfaits

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

       This is a variation on the classic, French bistro salad with rounds of warm goat cheese.  The breading helps keep it together, but only helps, so you do have to watch it carefully.  If you can't get rhubarb, substitute strawberries.... and you could have ice cream. 

Warm Pasta with Baked Goat Cheese            Preparation and cooking time:  25 minutes
   This is a cross between a hot, winter pasta dish and a cool, summer salad.  Breading the cheese keeps it firm. The goat cheese normally comes log-shaped (long, round), and wrapped in paper.  It will have a thin rind that is an edible part of the cheese.  You could substitute another, semi-soft cheese such as Brie or Camembert. 

5oz (150gr) goat cheese
3 shallots, medium - large    about 3/4cup sliced
4oz (120gr) Prosciutto, thinly sliced   about 4 slices
4oz (120gr) cherry or grape tomatoes  about 3/4 cup
3 tbs dried bread crumbs
4 tbs olive oil, divided
1 1/2 tbs white Balsamic vinegar
4oz (120gr) spaghetti    a circle about 1" (2.5cm) across

Cook pasta according to package directions.  Drain and toss with 1 tbs olive oil. 
Peel and roughly chop shallot. Cut Prosciutto into bite-size pieces.  Cut tomatoes in half.  Heat 2 tbs olive oil in medium nonstick skillet.  Add shallots and sauté until starting to brown, about 15 minutes.  Add Prosciutto, and sauté 2 - 3 minutes longer.  Add cherry tomatoes and heat through.  Add vinegar and pasta, and stir/toss to combine.  Remove from heat.
Slice cheese into 4 to 6 rounds. Each round should be between 1/3 and 1/2 inch thick (about 1cm).
Put bread crumbs on one plate and 1 tbs olive oil on another plate. Roll the edges of the cheese in the oil, then dip both sides, so it's completely coated. Repeat procedure in the crumbs - so each slice is coated.  Place on a baking sheet. Bake, 400F (200C) for 3 - 4 minutes, just until you see the tops sink slightly or cheese ooze slightly.  If it hasn't happened after 4 minutes, take them out anyway - they're ready.
To serve:  Divide pasta between 2 plates.  Top with rounds of cheese and serve immediately.

Rhubarb Yogurt Parfait                                    Preparation and cooking time: 20 minutes
   Rhubarb sauce is simple: rhubarb and sugar. I like tart; if you prefer sweet add a bit more sugar.  The sauce will keep about a week in the fridge so double or triple the recipe if you like.  

2 cups sliced, fresh rhubarb, about 2 stalks
2 tbs sugar
1 tbs water
1 cup (8oz 250gr) vanilla yogurt

Wash the rhubarb and slice it about 1/4" (.5cm) thick.  No need to peel but pull off any stringy bits as you slice. Use a sharp knife.   Put in a saucepan with the water and sugar.  Cover and cook over medium heat until very soft.  Taste and add more sugar if you like - before removing from heat.  Chill.

To serve: In a parfait or champagne flute, or other glass, layer the rhubarb sauce and yogurt.  Serve.
Also good over vanilla ice cream....

Cooking Schedule: 35 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, baking sheet, medium skillet, plate, pot and colander for pasta, medium saucepan with lid, parfait or champagne flutes or other glasses Make rhubarb sauce Turn oven on, 400F (200C) Put water on high heat for pasta Roughly chop shallots Cut Prosciutto Slice tomatoes Slice cheese Check rhubarb sauce - taste, adjust sugar When done put in flattish container and chill

Start to cook pasta Sauté shallots Mind the shallots Pasta close? Roll cheese in bread crumbs, place on baking sheet Add Prosciutto to shallots, sauté Drain pasta, toss with oil Start to bake cheese Add tomatoes to skillet Add vinegar to skillet, stir, then add pasta Divide pasta, arrange on two plates Carefully watch the cheese When cheese is perfect, remove, place on pasta, serve Done? Make parfaits and serve

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2024 Thyme for Cooking.  All rights reserved unless otherwise indicated