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Menu Plan for the week of August 16, 2013: Friday's Recipes

Baked Tomatoes Stuffed with Prosciutto and Basil
Grilled Salmon with Tarragon Tomato Sauce
Creamy Barley and Chard Gratin

Cooking time:  50 minutes for menu          Cooking schedule: see below for instructions

     Choose tomatoes that are a little on the firm side for baking.  Add the scooped out tomato from the Baked Tomato to the Tomato Tarragon Sauce.

Tomatoes Stuffed with Prosciutto and Basil

Total time: 30 minutes
  A little bit of good Prosciutto imparts a lot of flavor to this easy first course.  You could substitute crisp, crumbled, fried bacon or chopped regular ham.

 Ingredients:

• 2 ripe, garden fresh tomatoes
• 1 slice ham - Prosciutto, Bayonne
• 2 tbs snipped fresh basil
• 1 tbs snipped fresh chives
• 2 tbs dried bread crumbs
• 3 tbs shredded cheese
• whole basil leaves to garnish   and olives if you have some in the fridge

 Instructions:

• Slice the tops off of the tomatoes and scoop out the center, about an inch (2.5cm) deep. 
• Chop the ham. 
• Snip the herbs. 
• Combine the ham, herbs and bread crumbs. 
• Spoon the mixture into tomatoes, pressing it down to fit. 
• Divide the cheese and place on top of each tomato.
• Put onto a baking sheet and bake at 400F (200C) for 15 - 20 minutes, until tomatoes are hot and cheese starts to brown.
•   Remove and serve, garnished with whole basil leaves.

Grilled or Smoked Salmon with Tomato/Tarragon Sauce

Total time: 25 minutes  
   We lightly smoked the salmon, directions are below...  If you prefer, it can simply be grilled or roasted in the oven. The salt is scraped off before serving.

 Ingredients:

• 2 salmon fillets, 12oz (360gr) total weight
• 2 tsp dill weed
• 1 tsp coarse salt
• 1 tsp olive oil
• wood chips for smoking - apple is nice See Barbecue Grills for more info   optional
• 1 small - medium ripe tomato, chopped   about 1/2 cup
• 1 tbs fresh tarragon, snipped   substitute 2 tsp dried
• 1 tbs fresh parsley, snipped    substitute 2 tsp dried
• 2 tbs mayonnaise

 Instructions:

• Rub salmon lightly with olive oil. Sprinkle with dill weed, then salt. 
• Grilling without smoking:  Put salmon in a grill basket if using barbecue grill or use a mesh grill pan or grill mat.  Cook over indirect heat for 10 - 15 minutes depending on thickness.  You might need to cover the grill for 5 minutes or so. 
• Oven:  Put on baking sheet and roast in 400F (200C) oven for 15 - 20 minutes, depending on thickness.
• Smoking:  Soak a small handful of wood chips in water for at least 15 minutes.
• Charcoal: Put some charcoal in the barbecue, off to one side and light it.  When the coals are glowing, add the salmon, either in a basket or on a grill mat, to the other side - in other words, not over the coals.  Throw some wood chips on the coals and cover.  Cook for 10 - 15 minutes
• Gas grill:   Only light one side of the grill.  Wrap the soaked wood chips loosely in foil.  Poke a few holes in the foil and place on the grill.  Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so. Cook for 12 - 18 minutes.
• Tomato Tarragon Sauce:
• Chop tomato.  Snip herbs: hold leaves in one hand and snip with a scissors.
• Put into a small bowl and add mayonnaise.  Mix well.  
• To serve: Gently scrape off the excess salt using a table knife or fork. 
• Serve with Tomato Tarragon Sauce on the side. 

Note: Salmon should flake easily but not be dry; remove from heat when just barely done.

Creamy Barley and Chard Gratin

Total time: 45 minutes  
      An easy gratin - do the prep work, pop it in the oven and let it finish while you relax.

 Ingredients:

• 1/2 cup (2.8oz, 80gr) quick-cooking barley
• 1 cup (8oz, 240ml) chicken stock
• 8oz (240gr) chard, stems and leaves
• 1 medium onion
• 1 tbs fresh parsley
• 1 tbs fresh basil
• 1/2 cup (2oz, 60gr) shredded cheese
• 2 tsp oil
• 2 eggs
• 1/4 cup (2oz, 60gr) Greek or plain yogurt
• 1/4 cup (2oz, 60ml) milk or chicken stock

 Instructions:

• Cook barley in chicken stock until done,  usually about 15 minutes for quick-cooking.
• Chop onion. 
• Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems.
• Snip herbs.
• Heat oil in a large skillet. 
• Add onion and chard stems to skillet and sauté until tender, about 7 minutes. 
• Add the chard leaves and sauté until wilted.  Remove from heat.
• Stir in herbs.
• Whisk eggs, yogurt and milk together.
• To finish:
• Spread chard / onion mixture in the bottom of a baking dish just large enough to hold everything.
• Add barley, spreading evenly over vegetables.
• Sprinkle with cheese.
• Pour egg mixture over the top and bake, uncovered, for 30 minutes, 400F (200C), until nicely browned and set. 
• Remove and serve.

Cooking Schedule: 45 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, small bowl, medium bowl, whisk, small saucepan with lid, baking dish, baking sheet, barbecue grill with basket or mat Soak wood chips if using Turn oven on 400F (200C); arrange 2 shelves Start to cook barley Wash chard, chop Chop onion Start to cook onion, chard stems Snip all herbs Scoop out tomato Chop Prosciutto / ham Make stuffing for tomatoes, stuff, tomatoes, set aside Add chard leaves to onion, wilt Add herbs, remove, set aside

Bake tomatoes Oil baking dish Whisk eggs, yogurt, milk Spread chard, onions in baking dish Spread barley on chard Sprinkle with cheese Pour eggs over, bake Oil salmon, add dill, salt, set aside Chop tomato for sauce Make Tomato Tarragon Sauce Light/turn on barbecue grill Remove tomatoes when done Start to cook salmon Serve tomatoes, garnished with basil... Relax     Done? Check salmon Remove gratin Remove salmon ... Serve all

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