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Menu Plan and Recipes

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 hunter's eggs
Hunter's Eggs

tilapia
Fish with Lemon Butter

rice florentine
Rice Florentine

 

Menu Plan for the week of Nov. 1, 2013: Friday's Recipes

Hunter's Eggs
Fish Fillets with Lemon Butter
Rice Florentine

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

     I normally would use bacon in the Hunter's Eggs, but, as we are using Prosciutto in other dishes on Saturday, it seemed a good choice.  Feel free to use either. I noted it on the List.  Use any white fish, as well. The Florentine can bake at the same temperature as the fish.

Hunter's Eggs                                                         Preparation and cooking time:  25 minutes
  
This is a variation on a Basque dish of peppers and tomatoes. It's a simple dish, with just a few ingredients but bursting with flavors.  The name comes from two types of hunters in our fields this time of year: mushroom and wild boar. 

4oz (120gr) mushrooms
1 onion
2oz (60gr) Prosciutto  2 - 3 slices
2 tsp olive oil
2 eggs
1 tsp paprika,  (smoked is nice)
pepper

Clean mushrooms and slice thickly.  Roughly chop onion.  Cut bacon, crossways, into strips.  In nonstick skillet, sauté bacon until crisp.  Remove and set aside. 
Add 1 tsp oil and onion to skillet. Cook, over medium heat, until onions just start to brown, 7 - 10 minutes. Add mushrooms and continue to sauté until mushrooms start to brown, 5 - 7 minutes longer.  Return bacon to skillet and keep warm while cooking eggs. 
In separate nonstick skillet heat 1 tsp olive oil.  When hot add eggs and fry, trying to keep a nice shape, just until the whites are set; they're meant to be 'sunny-side up'.  Divide bacon/mushroom mix between two plates.  Put an egg on top of each, sprinkle with paprika, pepper and serve.

Fish with with Lemon Butter                           Preparation and cooking time:    15 minutes
   
Any nice filet of white fish would be good: tilapia, walleye, sole, catfish, cod, snapper, for this simple dish. The Lemon Butter needs to be made at the last minute - but it's quick.

2 nice fish fillets: tilapia, snapper, flounder, walleye,   4 if they are small 12oz total weight  (360gr)
1 tbs butter
1 tbs fresh lemon juice
1/2 tsp Dijon-style mustard
olive oil - 1/2 tsp
Lemon Butter:
1 tbs fresh lemon juice
2 tbs white wine
2 tbs cold butter

Put fish fillets on a lightly oiled baking sheet.  Melt butter.  Stir in 1 tbs lemon juice and mustard.  Brush on fish.  Bake, 375F (185C) for 12 - 15 minutes, depending on thickness, until fish is done.  It should be opaque and flake easily with a fork.  Spoon Lemon Butter over and serve.
Lemon Butter: Heat lemon juice and white wine in a small saucepan over low heat or in glass cup in microwave.  Remove the from heat and stir in the butter, 1 tbs at a time.  The butter should soften and the sauce get creamy.  The butter is not supposed to melt and separate.  But if it does, the flavor will be just as good....  

Rice Florentine                                                 Preparation and cooking time:   40 minutes
      Florentine means 'cooked in the manner of Florence'.  More simply, it means that there is spinach in the dish.  This is a great way to get this heart and eye healthy vegetable.   The Florentine looks pretty in a clear glass baking dish if you have one.

8oz (240gr) frozen spinach
1/2 cup quick-cooking brown rice   substitute Basmati
1/2 onion  
1 tbs butter
1 cup (8oz, 240ml) chicken stock (or whatever your rice calls for)
1/2 tsp thyme
1/2 cup (4oz, 120gr) Greek or plain yogurt
1/2 cup (2oz, 60gr) grated Parmesan cheese
1/2 cup (2oz, 60gr) shredded cheese

Finely chop onion.  In small saucepan over medium heat sauté onion in butter for 5 minutes.  Add rice and sauté 1 minute.  Add stock and cook according to package instructions.
Thaw spinach and squeeze out excess moisture.  Combine spinach, thyme and yogurt. 
When rice is cooked spread 1/3rd of the rice in the bottom of the baking dish.  Top with half of the spinach, then half of the cheeses.  Repeat layers.  Top with remaining 1/3rd of the rice.  Bake, uncovered, at 400F (200C) until cheeses melt and flavors meld or about 15 minutes.  Remove and serve directly from baking dish.

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets, small saucepan with lid, baking
sheet, small saucepan, baking dish

Turn oven on, 375F (185C), arrange 2 shelves
Thaw spinach, squeeze
Chop all onion
Sauté onion for rice
Trim, slice mushrooms
Cut bacon / Prosciutto, sauté
Add rice to onion, sauté
Add stock, cover, simmer
Remove bacon / Prosciutto
Sauté onion

Prepare fish
Combine spinach, thyme, yogurt, set aside
Shred / grate cheeses
Add mushrooms to onions, sauté
When rice is done, assemble Florentine, bake
Return bacon / Prosciutto to skillet
Heat skillet for eggs
Fry eggs
Bake fish
Put mushroom mixture on plates, top with egg, serve
Done?
Make Lemon Butter
Remove Fish, Florentine
Finish fish
Serve