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Menu Plan and Recipes

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mushroom frittatas
Mushroom Mini Frittatas

tuna mustard sauce
Pan-Seared Tuna with
Mustard Cream

savoy fried rice
Fried Rice with Savoy
Cabbage

 

Menu Plan for the week of March 8, 2013: Friday's Recipes

 Mushroom Mini Frittatas
Pan-Seared Tuna with Mustard  Cream
Fried Rice with Savoy Cabbage

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

   An easy dinner to end the week.  You could substitute swordfish or other firm fish for the tuna.

Mushroom Mini Frittatas                                 Preparation and cooking time:  35 minutes
   You can use wild, cremini, or regular button mushrooms for the mini frittatas.  They are good when made ahead and served at room temperature for a picnic, but tonight they'll be served warm with a roasted tomato to garnish.

2oz (60gr) mushrooms 
2 shallots
1 clove garlic
3 eggs
2oz (60gr) Gruyère cheese or other, shredded cheese
1 tsp dried thyme 
1 tbs olive oil
butter or cooking spray
1 tomato
1 tsp olive oil
Olives for garnish  optional - if you have them

Cut tomato in half.  Place in a small baking dish, drizzle with oil and bake for 20 minutes. 
Clean mushrooms, discard stems and chop caps.  Mince shallots and garlic.  In medium nonstick skillet sauté mushrooms, shallots and garlic in oil over medium-high heat until golden, 7 - 10 minutes.   Remove from heat. 
Butter or spray a nonstick muffin (tartlet) pan - one that holds 6.  If you're using silicone you don't need to.    Divide mushrooms evenly between the cups.  Slice the cheese then cut into smaller pieces.  Divide evenly and place on top of mushrooms.  Crack the eggs into a large bowl, add thyme and whisk well.  Using a ladle or spoon divide mixture evenly between 6 muffin cups, spooning over mushrooms.  Bake at 400F (200C) for 12 - 15 minutes or until golden and set. 
Frittatas will puff up considerably and then fall when removed from oven.  Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out.  Serve with a tomato half and a garnish of olives, warm or at room temperature.

Pan-Seared Tuna Mustard Cream                 Preparation and cooking time: 15 minutes
     This is best with good sushi-grade (ahi) tuna that is quickly seared on both sides and cool or just barely warm in the center.  If you get regular tuna you will need to cook it until it is closer to medium. If you use hot mustard (like I do) this sauce will have a bit of a kick... You can, of course, use less...

2 tuna steaks, 12oz (180gr) total weight
2 cloves garlic
1 tbs olive oil
1 tbs lemon juice
sea salt for sprinkling (or other nice salt) optional
Mustard Cream

Peel garlic and cut in half.  Heat oil and lemon in a large non-stick skillet over medium-high heat.  Add garlic and fry for 1 - 2 minutes.  Remove and discard.
Add tuna and sauté 3 - 5 minutes per side (depending on thickness - 3 minutes if 1 inch (2.5 cm), 5 minutes if 2 inch (5 cm)) for medium-rare, longer if you want them more done. 
Remove, sprinkle with sea salt and serve, Mustard Cream on the side.

Mustard Cream                                                              Time: 5 minutes

1 tbs Dijon-style mustard
1/4 cup (2oz, 60gr) Greek yogurt
1 tbs olive oil
1/4 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried tarragon

In a small bowl whisk together all ingredients except olive oil.  Drizzle in olive oil, whisking until combined and thick.    

Fried Rice with Savoy Cabbage                      Preparation and cooking time: 30 minutes
   Savoy or green cabbage is leafier than the traditional white cabbage.  It cooks quickly and is perfect if it retains a slight crunch.

1/2 cup Basmati rice
1 cup chicken stock
2 shallots
1/3 head of Savoy cabbage, 6oz (180gr)
2 tsp olive oil
1 tbs soy sauce
1 tbs Balsamic vinegar

Cook rice in stock until done.  Remove from heat and uncover. 
Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.  Clean and slice shallots.
Heat oil in a large nonstick skillet.  Add shallots and sauté until just starting to brown.  Add cabbage and sauté until crisp-tender, 5 - 8 minutes longer.   Add rice, soy sauce and vinegar.  Stir well to combine.  Stir-fry for 3 - 5 minutes longer. Serve.

Cooking Schedule: 35 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small baking dish, medium bowl, whisk, muffin pan,
2 large nonstick skillets (1 used 2 X) 1 with lid, small
saucepan with lid, small bowl

Turn oven on, 400F (200C)
Cook rice
Clean all shallots
Chop shallots for frittatas
Trim, chop mushrooms
Sauté mushrooms, shallots for frittatas
Make Mustard Cream, set aside
Prepare muffin pan if needed
Cut cheese
Whisk eggs
Spoon shallots, mushrooms into muffin pan
Top with cheese, eggs
Cut tomato in half, drizzle with oil
Bake eggs and tomatoes

Trim, slice cabbage
Slice shallots
Mind the rice, uncover, fluff when done
Sauté shallots
Peel garlic, sauté in oil
Remove skillet from heat, discard garlic
Remove frittatas, allow to cool
Add cabbage to shallots, sauté
Remove tomatoes
Arrange frittatas, tomatoes on plates
Add rice, soy, vinegar to cabbage, stir well
Reduce heat under rice to very low, cover
Serve starter, relax....
Done?
Heat skillet with garlic oil over medium-high heat
Increase heat under rice to medium, uncover, stir well
Sauté tuna
Stir rice/cabbage
Turn tuna
When tuna is done - remove, serve it all