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Menu Plan for Winter I: Week 1, Friday
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Daily Recipes:
Warm Savoy Cabbage
and Leek Salad
Pan-Fried Salmon with Gnocchi
Sautéed Carrots with Leeks
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Winter salads can be just what we need to combat all the rich winter / holiday food around this time of year. And, in case you didn't know, leeks are in season. The rest of the gnocchi will be used tomorrow
Warm Savoy Cabbage and Leek Salad
Total time: 15 minutes
To trim Savoy cabbage, break off and discard the bright green outer leaves. This cabbage has a much looser head and cooks faster than the traditional 'white' cabbage.
Ingredients:
- 1 medium leek, sliced
- 2 cups shredded Savoy cabbage
- 2 - 3 strips bacon,
- 1/4 cup dry-cured, Greek olives
- 2 tsp olive oil
- 1 tbs Balsamic vinegar
- 1 - 3 tsp truffle oil or good olive oil
Instructions:
- Trim leek: cut in half the long way and rinse well. Thinly slice.
- Cut a thick slice of cabbage, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.
- Pit olives if needed and roughly chop.
- Sauté bacon in a medium skillet over medium heat.
- When brown and crisp, remove and drain. Pour off bacon fat.
- Add olive oil, leeks and sauté, stirring frequently, until tender, 5 - 7 minutes.
- Add cabbage and sauté, stirring frequently, until it wilts and starts to brown.
- Add vinegar and Greek olives; stir well to combine.
- Crumble bacon and add.
- Reduce heat and let heat through, 3 - 4 minutes.
- Divide onto two plates, drizzle with truffle or good olive oil, garnish with a few more olives and serve.
Pan-Fried Salmon with Gnocchi
Total time: 25 minutes
This could be made with any firm fish, but we like salmon, and it's always reasonably priced where we live. Frying the gnocchi makes them light as feathers.
Ingredients:
- 12oz (360gr) salmon filets
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 tsp olive oil
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90gr) Greek or plain yogurt
- 3 tbs sherry
- 2 tsp Dijon-style mustard
- 1 tsp dried dill weed
- 3 tbs freshly grated Parmesan
- 2/3 package fresh gnocchi enough for a main course for 2
- 2 tsp olive oil
Instructions:
- Gnocchi: Boil gnocchi in rapidly boiling, salted water just until it floats. Drain.
- Heat oil in a medium skillet, large enough to hold the gnocchi in a single layer. Add gnocchi and brown lightly on both sides, about 10 minutes.
- Salmon: Cut salmon filets into 2 or 3 large pieces.
- Heat oil in a large skillet over medium heat. Add cumin, paprika and sauté 30 seconds.
- Add salmon pieces and brown lightly on both sides, about 5 minutes.
- Reduce heat, cover and cook until salmon is done, about 10 minutes longer. It will be opaque and flake easily when done.
- Remove salmon to a plate and cover to keep warm.
- Add stock, sherry, dill and mustard to skillet, stirring to get up the brown bits.
- When simmering, remove from heat and stir in yogurt and 1 tbs Parmesan.
- To serve: Divide gnocchi on to 2 plates.
- Top with salmon, spoon sauce over, sprinkle with remaining Parmesan and serve.
Sautéed Carrots with Leeks
Total time: 20 minutes
If your leek is very clean, leave it whole and slice rounds for a nicer presentation. If sandy, slice in half and rinse as usual.
Ingredients:
- 2 medium carrots
- 1/2 medium leek
- 2 tsp olive oil
- 2 tbs chicken stock
Instructions:
- Slice the carrots into thin rounds.
- Trim leek, cut in half the long way and rinse well. Thinly slice.
- Heat oil in a small skillet. Add the leeks and sauté until tender.
- Add the carrots and stir well to combine.
- Add the stock, cover, reduce heat and cook until carrots are tender, 12 - 15 minutes.
- Uncover and cook off any remaining liquid. Serve.
Cooking Schedule: 35 minutes |
Sauté gnocchi |
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