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Menu Plan for the week of June 14, 2013: Friday's Recipes

Zucchini (Courgette) Timbales, Pimiento Sauce
Grilled Salmon with Tarragon Mayonnaise
Grilled Polenta
Green Beans with Leeks

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

   If you can, make the polenta earlier in the day or the night before.  It only takes a few minutes.  Half of the Pimiento Sauce is for the Patatas Bravas on Saturday. For this dinner, everything is cooked, then the main course kept warm in the oven while you eat the first course.

Zucchini (Courgette) Timbales with Pimiento Sauce

Total time: 40 minutes
   This makes a lovely presentation for a first course and is simple to make.  The sauce is made from purchased whole pimientos. You can substitute sliced pimentos or 'roasted red peppers', which, I think, are the same thing; just a marketing difference!  I use a metal bread pan to bake them in with very hot tap water to start.

Zucchini (Courgette) Timbales with Pimiento Sauce Ingredients:


Grilled Salmon with Tarragon Mayonnaise

Total time: 20 minutes
     Tarragon and chives are the first herbs to come up in the spring. They make a light mayonnaise perfect with grilled fish.

Grilled Salmon with Tarragon Mayonnaise Ingredients:



Grilled Polenta

Total time: 40 minutes      (including cooling time)
  I use quick-cooking, because that's what I can get, and it takes me about 10 minutes plus cooling time and grilling time.  If you can't make it earlier in the day, don't cover it.  Just allow to cool at room temperature (it will only take abut 20 minutes).  Setting the pan in a bit of cold water helps. It just needs to be cool enough to hold its shape well.

Grilled Polenta Ingredients:


Note:  Polenta can vary between brands and types.
When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold its shape when you are done cooking it - before chilling it.  If it isn't stiff enough, sprinkle another 1 - 2 tsp per 1/4 cup on the polenta and stir in, vigorously.  When cool it should be very firm.  In this recipe the cheese also helps to thicken it as it cools. 

Sautéed Green Beans with Leeks

Total time: 20 minutes
   I used flat Italian or Romano beans but any green bean will work.  Adding a bit of oil to the butter prevents it from browning or burning.

Sautéed Green Beans with Leeks Ingredients:


Cooking Schedule: 40 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, small bowl, medium bowl, whisk, 2 ramekins,
baking pan, parchment paper, grater, blender, small
saucepan, (used 2 X) lid, pan or plate for cooling
polenta, medium skillet, barbecue grill, baskets
and/or mat, oven-proof platter
Turn oven on, 400F (200C)
Heat stock for polenta
Snip all herbs
Grate Parmesan
Butter and line ramekins
Make polenta, set aside to cool
Shred zucchini
Whisk egg, mustard
Add rest of ingredients for timbales
Spoon timbales into ramekins
Put ramekins into pan, add hot water, bake
Make Tarragon Mayo, set aside
Turn on / light barbecue grill

Trim, cut green beans
Trim, slice leeks
Brush salmon with oil, sprinkle dill
Put Pimiento sauce in blender, purée
Divide sauce, refrigerate half, heat half
Get polenta ready to grill
Start to cook beans and leeks   
Put salmon, polenta on grill
When timbales are done, remove from oven
Turn oven off - leave door ajar for a minute to cool
Turn salmon, polenta
Stir beans, leeks
Remove Timbales from ramekins
Spoon pimiento sauce on timbales
Remove polenta, salmon, put on platter
Add beans, leeks to platter
Put platter in still warm (not hot) oven
Serve timbales
Remove platter from oven and serve
Don't forget the Tarragon Mayo