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Shrimp Cocktail
Steak with Shallot and
Red Wine Reduction
Scalloped Potatoes
Sunchoke Chips
Menu Plan for the week of Feb. 15, 2013: Saturday's Recipes
Shrimp Cocktail
Steak with Shallot and
Red Wine Reduction
Scalloped Potatoes
Sunchoke Chips
Cooking time: 70 minutes for menu Cooking schedule: see below for instructions
Now that I have horseradish I can make an American-style Shrimp Cocktail. The European style uses a milder Mary Rose Sauce..... We used sliced 'rump' steak for the main course. Use any cut you choose. If you want to linger over your first course, cook the steaks when you are finished, if not, under-cook them, and reheat in the sauce when you are finished.
Shrimp Cocktail Preparation and cooking time: 15 minutesYou'll need a bit of extra time if you have to peel and cook the shrimp, 10 minutes to peel and 5 to cook. The amount of horseradish and optional hot sauce is entirely a matter of taste.
6oz (180gr) cleaned shrimp
2 eggs, hard boiled
1/2 cup (4oz, 120ml) ketchup
2 - 4 tbs prepared horseradish
1 tsp lemon juice
dash hot sauce optional
Hard boil eggs.
If necessary clean shrimp and cook in an inch of water to which 6 peppercorns and a dash of lemon have been added, for 2 - 3 minutes, just until they turn opaque and start to curl. If already cleaned and cooked just rinse and pat dry with paper towels.
Mix ketchup, lemon and 2 tbs horseradish. Taste. Add more horseradish, ketchup, hot sauce, lemon, to taste. Spoon into small bowls or cups, or directly onto plates. Slice eggs. Arrange shrimp, eggs around sauce and serve.
Steak with Shallot and
Red Wine Reduction Preparation and cooking time: 30 minutes
Tenderloin slices would be lovely with this - as would strip steaks or even London Broil!
2 steaks, 7oz (200gr) each
3 large shallots
1 tbs olive oil
1 tbs brown sugar
1 tbs Balsamic vinegar
1/2 cup (4oz, 125ml) red wine
Peel and thickly slice shallots. Heat oil in a nonstick skillet over medium-low heat. Add shallots and sauté until starting to brown and caramelize, about 15 minutes. Remove shallots to a plate and cover to keep warm.
Increase heat to medium-high and add steak. Quickly cook steaks for 2 - 4 minutes per side depending on type and thickness. When done, remove and cover to keep warm.
Add red wine to pan and scrape up all the yummy brown bits on the bottom. Add the shallots, sugar and vinegar. Cook, stirring over high heat, until sauce is reduced and starting to thicken, 3 - 4 minutes. Spoon a bit over the each steak and serve.
Scalloped Potatoes have long been a favorite at our house. They're easy and easily expanded to serve more. This will be for 2 meals.
4 medium potatoes
1 cup (8oz, 240ml) milk
3oz (90gr) Gruyère, either shredded or sliced (if shredded, 3/4 cup)
1 onion
1 tbs butter
pinch of nutmeg
Cut onion in half, then in half again, (so you have onion quarters) and slice as thinly as possible. Slice potatoes as thinly as possible with a sharp knife.
Melt butter in a large skillet. Add onions and sauté until soft. Remove onto a plate and set aside. Add potatoes, 1/2 cup milk
and heat to just below boiling. Remove skillet from heat.
To assemble: Put 1/2 of the potatoes in the bottom of deep baking dish, spreading out with a spoon or spatula. Spread the onions evenly on top of the potatoes. Layer the cheese on the onions. Top with the rest of the potatoes. Pour the remaining 1/2 cup milk over all, cover with foil and bake (375F, 185C) for 60 minutes. Uncover for last 15 minutes of baking time. Remove and serve.
Note: Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil. They almost always bubble over and this saves on oven clean up. Just wrap up the mess and toss.
Sunchoke Chips Preparation and cooking time: 30 minutesSliced, coated with oil and baked. Simple, delicious. They don't get crispy, like potatoes so be a bit careful when taking them off the baking sheet. A nonstick baking sheet will work best.
3 - 4 sunchokes, aka Jerusalem artichokes
2 tbs olive oil
fresh pepper
sea salt
Put olive oil in a bowl. Peel sunchokes, keeping the peeled sunchokes in a bowl of water if not slicing immediately. Cut each sunchoke into 1/4 inch thick slices. Add slices to oil as you work, coating well. Lay on a nonstick baking sheet with a lip. Put in a 400F (200C) oven and bake for 30 minutes. Remove, sprinkle with salt and pepper. Serve.
Cooking Schedule: 70 minutes for menu |
Tend to the shrimp |
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