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Pumpkin Timbales with Shallot/Prosciutto
Pork Tenderloin Stuffed with Pimiento
Menu Plan for the week of Nov. 1, 2013: Saturday's Recipes
Pumpkin Timbales with Shallot/Prosciutto
Pork Tenderloin Stuffed with Pimiento
Potato Gratin with Sage
Broccoli with Butter and Herbs
Cooking time: 70 minutes for menu Cooking schedule: see below for instructions
We need a full cup of pumpkin for the lasagne on Sunday, so measure and reserve that, using the rest for the timbales. You can substitute any other winter squash purée. The potato gratin will be finished on Monday.
Pumpkin Timbales, Shallot/Prosciutto Garnish Preparation, cooking time: 40 minutesCanned pumpkin, which is normally pure pumpkin with nothing added, is a delicious vegetable, suitable for much more than pies.
1 cup pumpkin
2 tbs Greek or plain yogurt
1 egg
nutmeg
paprika
Caramelized Shallots and Prosciutto:
3 medium shallots
2 tsp olive oil
2 slices Prosciutto or Iberian Ham, sliced
Butter 2 ramekins and line bottom with buttered parchment or waxed paper. Make 2 more circles and butter one side for the top.
Put the egg in a medium bowl and whisk lightly. Add yogurt, nutmeg, and whisk. Add the pumpkin and stir well to combine. Spoon into ramekins. Put the paper circle, buttered side down, loosely on top. Put ramekins into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins. Bake in 400F (200C) oven for 30 minutes, until set - top will be firm. Remove from oven and carefully remove ramekins from hot water. Remove paper. Run a knife around edges of timbales and invert onto small plates. Remove bottom paper and sprinkle with a bit of Paprika. Garnish with Caramelized Shallots and Prosciutto.
Caramelized Shallots and Prosciutto: Slice shallots. Heat 2 tsp olive oil in nonstick skillet over medium-low heat and add shallots. Sauté for 20 minutes, until starting to brown. Add ham and continue to sauté until nicely browned, about 10 minutes longer.
Pork tenderloin lend itself very well to stuffing. Here we stuff it with pimento or roasted red pepper and a bit of Prosciutto.
14oz (420gr) pork tenderloin
2oz (60gr) pimento or roasted red pepper I used 1 whole pimiento, cut into strips to fit
1 - 2 slices Prosciutto
1 medium shallot
1/2 tsp cumin
1/2 tsp thyme
1 tbs dry bread crumbs
1 tbs shredded cheese I used Gruyère
1 tbs olive oil
salt and pepper, optional
The stuffing: Slice shallot. Heat olive oil in small skillet over medium heat. Add cumin and sauté for 1 minute. Add shallots and sauté until tender and starting to brown. Reduce heat and continue cooking until well browned, 10 - 12 minutes total.
Cut or tear Prosciutto into strips. Slice pimento or pepper into strips (if needed).
The pork: Butterfly pork tenderloin - cut it in half lengthwise leaving 1/4 inch intact - so that you can open it like a book. Open it and give it a couple of whacks with a meat mallet so that it lies flattish... or pound lightly with the edge of a plate. You just want it to be flat and easy to work with. Lay Prosciutto on one side of pork about 1/8 inch from the edge. Top with the pimento, sautéed shallots, crumbs, thyme and cheese. Fold other side over and tie with kitchen string. Cut five 6 inch lengths of string and wrap around pork and tie every 2 inches - making certain that you do one as close to each end as possible.
To Roast: Sprinkle with salt and pepper if using, place in a small roasting pan and roast in 400F (200C) oven for 25 - 30 minutes, depending on size, until done. When done, slice and serve.
Note: Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 145F (62C). Slice and peak.
I make this in the fall when I still have fresh sage in the garden. If you don't, dried will work. This will be for 2 meals.
4 medium potatoes, 20oz, (600gr)
1/2 cup (4oz, 120ml) chicken stock
1 cup (4oz, 120gr) Cheddar or Gruyère, either shredded or thinly sliced
15 - 20 fresh sage leaves or 4 tsp dried (rubbed) sage
1/2 cup (2oz, 60gr) fresh Parmesan
Slice potatoes as thinly as possible with a sharp knife. Put 1/3 of the sliced potatoes in the bottom of small baking dish - just big enough to hold everything. Put 1/2 of the sage and 1/3 of the cheese on potatoes. Repeat layers once. Top with a layer of potatoes and final layer of cheese. Pour stock over all, cover and bake (400F, 200C) for 40 minutes. Remove and sprinkle with Parmesan. Bake, uncovered, for 20 minutes.
Broccoli with Butter and Herbs Preparation and cooking time: 20 minutes
Butter and fresh chives are a simple finish for broccoli. Any fresh herbs will work, but my choices would be chives or thyme. Use dried herbs when fresh are not available.
1/2 head of broccoli enough for two
1 tbs butter
1 tbs chives substitute 1 tbs dried
Cut broccoli into bite size florets and stems. Put in a steamer basket in a saucepan with an inch of water in bottom. Put on medium heat and steam for 10 - 12 minutes or until done. Remove from pan and set aside, discarding water. In same pan heat butter. Add chives and sauté lightly. Add broccoli and stir. Serve.
Cooking Schedule: 70 minutes for menu |
Cut, tear Prosciutto, lay on 1 side of pork |
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