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Menu Plan for the week of March 1, 2013:  Saturday's Recipes

Scallops with Avocado and Beet Salad
Roast Chicken on a Bed of Onions

Cooking time:  90 minutes for menu     Cooking schedule: see below for instructions

       As long as I was buying scallops I decided to have a few for a starter, as well.  If you can, buy beets (beetroot) that is precooked and peeled... it makes life so much easier. Canned would work as well.  Leftover chicken can / will be used in the Tetrazzini on Monday.  If none left, use chicken breasts.

Scallops with Avocado and Beet Salad             Preparation and cooking time:   10 minutes
    I love the colors of the beet and avocado together.  Food should be pretty. Plus the earthiness of the beets works well with the smooth avocado.  Use Truffle Oil if you have it; if not, a good olive oil.  

2oz (60gr) sea scallops, 4 - 6 scallops
2 tsp olive oil
2 tsp soy sauce
1 - 2 medium beets (beetroot) 4oz (120gr)
1 small avocado
4 tsp Balsamic vinegar
4 tsp truffle or good olive oil

Heat oil and soy sauce in a small skillet over medium-high heat.  Add scallops and cook quickly until just opaque, turning once. Remove.  
Cut avocado and remove pit.  Remove flesh and cut into small cubes. Cut beet into small cubes the same size.
To serve: Divide the scallops and place in the center of 2 plates.  Arrange the avocado and beet cubes around the scallops.  Drizzle Balsamic vinegar and truffle or olive oil over all and serve.

Roast Chicken on a Bed of Onions                  Preparation and cooking time:   90 minutes
    Roast chicken is always a favorite.  This sits on a layer of onions and is finished with the potatoes and carrots on the side. As always, a meat thermometer is invaluable.

1 whole roasting chicken
2 medium onions
2 medium potatoes
2 medium carrots
2 tsp rosemary
2 tsp thyme
2 tsp butter
Glaze
1 tbs soy sauce
2 tbs balsamic vinegar
1 tbs olive oil
1/4 tsp ground ginger
Basting sauce
1/2 cup (4oz, 120ml) chicken stock
1/2 cup (4oz, 120ml) white wine
Gravy
1/2 - 1 cup chicken stock  depending on the amount of pan juices left
1 tbs cornstarch (maizena)

The Chicken:  Clean the chicken. Mix the rosemary, thyme and butter.  Put the butter/herbs inside the chicken.  Tie the legs together with kitchen string.  Twist the wing tips around so they are tucked under the back, supporting the chicken.  (If you don't do these last two it won't affect the recipe - only the appearance.) Slice the onions and put into the roasting pan, spreading out just enough to be under the chicken.  Lay the chicken on top, breast side up, insert thermometer if using. Mix the soy sauce, vinegar and ginger.  Brush over the chicken and roast, 375F (190C) for 40 minutes. 
The Vegetables:  Cut potatoes in 4ths the long way and then in thirds the short way.  Peel carrots then cut in thirds the short way, then each length in half.  Combine the chicken stock and white wine.  Remove the chicken, arrange the potatoes and carrots around the chicken, spoon 1/4 of the basting sauce over the chicken and return to oven.
Continue to roast for another 45 minutes, basting with 1/4 of the sauce every 15 minutes. Chicken is done when thigh temperature reaches 170F (77C) and the juices run clear.
The Finish:  Remove chicken to a platter, cover loosely with foil and let rest while you finish.  Remove vegetables and cover to keep warm.
Pour 1/2 cup chicken stock into the roasting pan if needed.  Scrape up any brown bits and pour it all into a small saucepan. Use more chicken stock if needed.  Bring to a boil over medium-high heat.  Dissolve 1 tbs cornstarch in 1/2 cup chicken stock.  Slowly pour into saucepan, stirring until clear and thickened to your liking.  Carve chicken and serve, gravy on the side.

Cooking Schedule: 90 minutes for menu Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, roasting pan, small skillet, small saucepan, foil Turn oven on, 375F (190C) Mix butter, herbs Prep chicken Stuff with butter/herbs, tie legs Slice onion Arrange chicken on onions, insert thermometer Mix soy, vinegar, ginger Brush on chicken, roast     40 minute break Back? Cut carrots, potatoes Combine stock, wine Remove chicken Arrange potatoes, carrots around chicken Baste, return to oven

15 minute break Baste chicken Dissolve cornstarch in chicken stock, set aside Cut beet into small cubes Pit the avocado, cut into small cubes Heat oil, soy sauce in small skillet Add scallops, sauté Turn scallops Arrange beet, avocado on plates Add scallops to plates Drizzle with vinegar, oil Baste chicken Serve starter, relax When chicken is done, remove, cover with foil Remove vegetables, cover Scrape drippings, juices into saucepan Add stock if needed, heat Add cornstarch, stir until thick Carve chicken, Serve

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