Menu Plan for the week of August 16, 2013: Saturday's Recipes
Zucchini (Courgette) Sundaes
Pesto Turkey Rolls
Grilled Potatoes Allioli
Green Beans Parmesan
Cooking time: 55 minutes Cooking schedule: see below for instructions
There is a bit of fussing with this dinner: tying the turkey rolls, making the Allioli, but the results are worth the effort. Serve any leftover Allioli with the Turkey Rolls - cut with mayo if you like. You may have to ask the butcher to slice the turkey.... It needs to be thin, like the veal for scaloppine.
Zucchini Sundaes (Courgette Splits)
Total time: 45 minutes
They started out resembling Banana Splits - thus the name. A sprinkling of tomatoes halves around them while they bake yields a flavorful sauce.
Ingredients:
- 1 small - medium zucchini (courgette)
- 3oz (90gr) ham
- 6 small mozzarella balls
- 1 cup (6oz, 180gr) cherry tomatoes
- 2 cloves garlic, minced
- 1 tbs fresh, snipped basil leaves
- 1/2 tsp paprika
- 1 tbs olive oil
Instructions:
- Cut the zucchini in half.
- With a small spoon, hollow out each half.
- Cut the ham into thin strips and line the inside of each zucchini half with them.
- Top the ham with mozzarella balls alternating with whole cherry tomatoes.
- Place in a baking dish.
- Cut the remaining cherry tomatoes in half and arrange around zucchini.
- Sprinkle with garlic, basil and paprika.
- Drizzle olive oil over all.
- Cover, bake at 400F (200C) for 40 minutes.
Grilled Turkey Pesto Rolls
Total time: 35 minutes
These are a bit fussy because each roll has to be tied separately, but they are well worth the extra time. If doing for a larger group, assemble ahead.
Ingredients:
- 3 thin turkey cutlets, 10oz (300gr), mine were 9" by 5" by 1/8" (23cm by 13cm by 1/3cm)
- 3 tsp pesto sauce
- 3 thin slices prosciutto
- 6 large basil leaves
- kitchen string
Instructions:
- Lay the turkey cutlets flat.
- Spread each cutlet with 1 tsp pesto sauce.
- Top with 1 slice of Prosciutto and 2 basil leaves.
- Starting from the short end, roll up.
- Cut into thirds.
- Tie each slice of roll with string to keep from unfurling as it cooks.
- Place the rolls in an oiled grill basket, cover securely and cook over direct heat for 6 - 8 minutes per side. Or your could use a grill pan or place directly on grill. The basket just makes it easier.
- When done, snip and remove string.
Note: If you can't get turkey cutlets, use 2 chicken breasts: cut almost through, starting on the 'straight' edge of the breast, giving you a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. Fill the 'pocket with pesto, Prosciutto and basil, tie and grill.
Grilled Potatoes with Allioli
Total time: 35 minutes
Simple grilled potatoes, finished with freshly made allioli. If you like garlic, you will absolutely love this... But, be careful not to use too much. In this case a little goes a long way!
Ingredients:
- 2 medium potatoes
- 1 tbs olive oil
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1 - 2 tbs Allioli
Instructions:
- Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way.
- Put oil, paprika and thyme into a large bowl and mix well.
- Add potatoes and toss, coating thoroughly.
- Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again (you should have one of these). Cook on barbecue (grill) for 25 - 30 minutes or until done... you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
- When done remove potatoes and place on a paper towel briefly to remove the excess oil.
- Toss potatoes with 1 - 2 tbs allioli and serve.
Note: Potatoes could also be roasted in 400F (200C) oven for 30 minutes.
Allioli
Time: 15 minutes
This is the Spanish/Catalan method, without egg yolks. It's heavy on the garlic, and very hot! Yes, garlic packs a lot of heat when fixed this way! You can cut it with commercial mayonnaise if you like. This makes about 4 tbs of allioli. It can't be made ahead as it tends to 'break' upon sitting - still good, but it has to be pounded back together.
Ingredients:
- 4 large cloves of garlic
- 1/4 tsp sea, kosher or other coarse salt
- 2 - 3 tbs good olive oil
Instructions:
- Info: You have to do this with a mortar and pestle. (see below for possible substitutes) The garlic has to be mashed. A blender or food processor will not work - you'll get a bland garlic mayonnaise. The pounding pulverizes the cells, releasing allicin which gives it the sharp, hot flavor.
- Method: Smack the garlic once with side of a knife to start breaking it down then put it in the mortar along with the salt. The texture of the salt is needed to help break down the garlic. Pound with the pestle until you get a paste. Yes, this will take awhile. (It took 10 - 15 total minutes for me to make this.) When you have a thick paste add the olive oil a few drops at a time and work into the garlic. Once the drops are incorporated, add a few more. Continue adding oil until it becomes difficult to incorporate then stop. If you add too much the sauce will break - the oil will separate from the garlic. This should look like a very thick mayonnaise.
Note: If you don't have a mortar and pestle you can use a small, deep bowl (ceramic if possible) and the round handle of something - table knife, spatula, rolling pin, something fairly large. You could also mash the garlic and salt into a paste on a plastic cutting board (or in a heavy food bag) with a meat pounder, first, then put it into a bowl and incorporate the oil using a fork or whisk. Just remember that the garlic needs to be really mashed or it won't accept the oil. And if nothing seems to work, just add the mashed garlic and oil to some mayo.....
Green Beans with Parmesan
Total time: 25 minutes
A simple treatment letting the full flavor of the green beans shine through. Use either regular green beans or the flat Italian Romano beans.
Ingredients:
- 6oz (180gr) green beans
- 1/4 cup (2oz, 60ml) chicken stock
- 1 tbs butter
- 2 tbs Parmesan
Instructions:
- Top and tail beans. Cut into 1 1/2" (4cm) lengths or leave long if small - nicer presentation.
- Put in small skillet with stock, put on medium heat and bring to a boil.
- Turn heat to low, cover and simmer until done - about 10 minutes.
- Drain beans and put into a serving bowl.
- Melt butter in the same pan.
- Return beans to pan and toss to coat with butter.
- Put back into serving bowl, sprinkle with Parmesan, stir gently and serve.
Cooking Schedule: 55 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
baking dish, foil, kitchen string, mortar and pestle or
substitute, small skillet with lid, barbecue grill, grill
basket or pan
Turn oven on, 400F (200C)
Cut zucchini in half, hollow out
Slice ham
Assemble Zucchini Sundaes
Chop garlic
Cut remaining cherry tomatoes in half
Put zucchini, tomatoes, garlic, basil, oil in dish
Cover zucchini with foil and bake
Turn on / light barbecue grill
Top and tail beans, cut
Cut potatoes, toss with oil, paprika, thyme
Put potatoes on grill
|
Make turkey rolls, set aside
Grate Parmesan if needed
Make Allioli, set aside
Start to cook beans
Mind potatoes
Remove zucchini
Put each zucchini half on a plate, add
sauce
Start to cook turkey
Turn beans off - leave on heat
Serve zucchini
interrupt yourself to turn turkey
Done?
Remove beans
from skillet
Return skillet to heat, melt butter
Remove Turkey Rolls
Remove potatoes
Finish beans
Finish potatoes,
Serve |