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Menu Plan and Recipes

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Menu Plan for the week of August 2, 2013:  Saturday's Recipes

Vichyssoise
Lamb Kebabs
Summer Couscous

Cooking time:  35 minutes plus 25 earlier      Cooking schedule: see below for instructions

     Since the Vichyssoise is best made ahead, do some of the prep work ahead, as well, and marinate the lamb.  That makes dinner a breeze.

Vichyssoise  (Cold Potato and Leek Soup)

Total time: 25 minutes plus cooling and 5 minutes to finish
    Another classic French dish.  The addition of cream or milk to finish gives it a rich texture.  If you can stand the calories the cream really makes for a luscious soup....  I always use heavy cream if serving to guests.

Vichyssoise Ingredients:

 Instructions:

Note:  You can set the hot soup pan in cold water (assuming it's a metal pan) to help cool the soup faster.

Lamb and Vegetable Kebabs with Yogurt Dipping Sauce

Total time: 45 minutes
   It does look nice to have the meat and vegetable on the same skewers - and you can do that if you partially pre-cook the vegetables.  I prefer to do it all on the grill, and, as the different foods have different cooking times, arranging them on the skewers accordingly.  Serve on a bed of Summer Couscous, Minted Sauce on the side.

Lamb and Vegetable Kebabs  Ingredients:

 Instructions:

Yogurt Dipping Sauce                  Time: 5 minutes  

yogurt sauce Ingredients:

 Instructions:

Summer Couscous

Total time: 15 minutes  
   Couscous is not a grain but a tiny semolina 'pasta'.  What is normally available is a pre-cooked product to which we just add boiling water or stock... making it very quick, perfect for summer, or anytime!

Summer Couscous Ingredients:

 Instructions:

Cooking Schedule: 35 minutes plus 25 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, small saucepan (used 2 X) lid,
blender, deep bowl, medium bowl, small bowl,
skewers, barbecue grill
Earlier in day:
Trim, wash leeks
Slice leeks, sauté
Peel potatoes, chop
Add potatoes, chicken stock to leeks, cover, simmer
Make marinade in large bowl
Cut meat, add to marinade, refrigerate
Snip herbs for yogurt sauce
Make yogurt sauce, refrigerate
Soak skewers if wood
Refrigerate soup
Dinner time:
Trim mushrooms, add to marinade
Cut zucchini, add to marinade, reserve 1/4 cup
Cut pepper, add to marinade, reserve 1/4 cup

Cut onion, add to marinade
Snip chives for couscous, Vichyssoise
Light/turn on barbecue grill
Purée soup
Add milk or cream to soup
Chop pepper, courgette for couscous, put in bowl
Add couscous to pepper, zucchini
Heat stock for couscous
Cut cherry tomatoes for couscous
Make vegetable skewers
Make meat skewers
Pour stock over couscous, peppers, zucchini, cover
Start to cook vegetable skewers
Ladle Vichyssoise into bowls, top with chives
Serve soup
   Interrupt your soup to check veg skewers
Done?
Move veg off direct heat
Start to cook meat skewers
Finish couscous, arrange on platter
Remove skewers and serve... yogurt sauce on side