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Menu Plan for the week of Sept. 13, 2013: Friday's Recipes

Lentil Salad with Mozzarella
Scallops with Maple Mustard Sauce
Zucchini and Rice Gratin

Cooking time:  55 minutes for menu          Cooking schedule: see below for instructions

     We'll cook the rice for Sunday's quiche tonight.  Half of the mozzarella will be used in the chicken on Saturday. When opening mozzarella, drain the liquid into a storage container to keep the rest of the cheese in. If scallops are expensive or hard to find substitute shrimp or cubed, firm white fish.

Lentil Salad with Mozzarella                             Preparation and cooking time:  40 minutes
    For salads I use the tiny green French lentils 'du Puy'.  You could use the larger brown lentils but not the pretty red ones. If you can't find Mozzarella di Bufala, regular cow's milk mozzarella will be fine.  If you are having the Prosciutto sliced to order (rather than buying pre-packaged) it should be 'paper-thin'.

1/3 cup lentils
1 cup (8oz, 240ml) beef stock
1/2 cup (4oz, 120ml) water
1/2 onion
1 rib celery
1 clove garlic
1/2 tsp paprika
1 tsp dried basil
1/2 tsp dried oregano
2 tsp olive oil
3 slices Prosciutto, 2.5oz (75gr)
4 small slices of fresh mozzarella, 1/2 ball    Di Bufala if possible
2 tbs salad olive oil
2 tbs balsamic vinegar

The lentils:  Rinse and pick through lentils (in case quality control missed the odd stone).  Put in a small sauce pan along with stock and water and bring to a boil.  Reduce heat, cover and cook until done - about 20 minutes.  Taste to determine when done properly.  Drain any excess cooking liquid and set aside to cool slightly. 
The rest:  Chop onion and celery.  Mince garlic.  Heat 2 tsp oil in a small skillet.  Add paprika, onion, celery, garlic and sauté until tender.  Set aside and allow to cool slightly.
Slice the Prosciutto in half the long way.
To finish:  Whisk together the oil, vinegar and herbs in a bowl large enough to easily hold the lentils.  Add the lentils and mix well. Add the onions, celery, garlic and stir.  Divide the lentils and mound onto two serving plates.  Lay 2 slices of mozzarella on either side and arrange the Prosciutto around the edge.  Serve.

Scallops with Maple Mustard Sauce                 Preparation and cooking time:  15 minutes
    Use the larger sea scallops for this if you can..... Scallops are best when cooked quickly as overcooking tends to make them tough. Use fairly high heat; they can give off a lot of liquid, and you want them to fry, not steam. 

10oz (300gr) large scallops
2 slices Prosciutto
1 tbs Dijon-style mustard
2 tsp maple syrup
1/3 cup Greek or plain yogurt
1/3 cup Parmesan cheese
1 tbs fresh tarragon   substitute 1 tsp dried
1 tbs olive oil

Roughly chop Prosciutto.  Heat oil in a nonstick skillet over medium-high heat. Add Prosciutto and sauté until crisp.  Remove with a slotted spoon and set aside.
Add scallops and fry until lightly golden, then turn and fry the other side, 4 - 5 minutes total.  Scallops are done when they turn opaque. Remove and keep warm.
Reduce heat to medium and add mustard, maple syrup, yogurt.  Stir well to scrape up any browned bits.  Heat through but do not boil.  Add Parmesan, tarragon, Prosciutto and stir well.  Spoon over scallops and serve.

Zucchini (Courgette) and Rice Gratin                Preparation and cooking time: 55 minutes
  The brown rice and zucchini are combined with just a bit of yogurt and cheese to create a creamy gratin.  Try to find a quick-cooking brown rice or adjust the time accordingly.  You could substitute regular Basmati if you prefer.  

2 cups shredded zucchini (1 small - medium, 7", 17cm)
1/2 onion
1/2 cup quick-cooking brown rice
1 cup plus 2 tbs chicken stock
1/2 cup (2oz, 60gr) shredded cheese
1/3 cup (3oz, 90gr) plain or Greek yogurt
1 egg
1 tsp thyme
2 tsp olive oil, plus a bit for baking dish

Put 1 cup stock (or whatever your rice requires) and rice into a small saucepan.  Cover and bring to a boil.  Reduce heat and simmer until done. 
Shred zucchini using large holes on grater.  Chop the onion.  Heat oil in a medium skillet.  Add onion, sauté until tender.  Add zucchini and sauté until zucchini is tender, slightly translucent and dry.  Remove from heat and allow to cool slightly. 
In large bowl whisk egg.  Add cheese, yogurt and thyme.   Add 1/2 of the zucchini/onion to the eggs and stir well.  Add the remaining zucchini along with the rice and 2 tbs chicken stock.  Stir well to mix and pour into a baking dish that has been coated with a bit of oil.  Bake in 350F (175C) oven for 30 minutes.  Remove and serve.

Note:  Cook 1/2 cup extra rice in 1 cup extra stock to use on Sunday.

Cooking Schedule: 55 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, 2 small saucepans with lids, medium skillet (used 2X), large nonstick skillet, small baking dish, medium bowl, whisk Start to cook all rice - 1 cup rice in 2 cups stock Start to cook lentils Turn oven on, 350F (175C) Chop onion, divide Sauté onion for gratin Shred zucchini Add zucchini to onion, sauté Mince garlic for lentils Chop celery for lentils Remove onion, zucchini for gratin, set aside Sauté paprika, onion, garlic, celery for lentils Whisk egg Add cheese, yogurt, thyme to egg, set aside Prepare baking dish Grate Parmesan Add 1/2 zucchini to egg, stir When rice is done, uncover and fluff to cool slightly

Remove onions, celery from heat, set aside Divide rice in half - 1 1/2 cups in fridge for Sunday Add remaining zucchini, rice, stock to eggs, stir Put gratin in baking dish, bake Chop Prosciutto for scallops, slice for salad Slice mozzarella Check lentils, when done drain Whisk oil, vinegar, herbs for lentils Sauté Prosciutto for scallops Make lentil salad Arrange and garnish Lentil Salad Remove Prosciutto from skillet, drain Remove skillet from heat Serve Lentil Salad    Done? Return skillet to medium-high heat Add scallops, fry Turn scallops Remove gratin when done Remove scallops, keep warm Add mustard, maple syrup, yogurt, stir well Add Parmesan, tarragon, Prosciutto, stir Spoon over scallops and serve

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