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Cooking time: 75 minutes for menu with break Cooking schedule: see below for instructions
We're using the other half of the puff pastry from last week for the tart. The Potato-Tomato Gratin is for 2 meals.
Red Onion and Ricotta Tart Preparation and cooking time: 35 minutes1 large red or sweet onion
1/4 cup ricotta (2oz, 60gr)
1 tbs Balsamic vinegar
2 tsp olive oil
2 tsp butter
1/2 sheet puff pastry - if there is a second sheet, freeze it Puff pastry can be refrozen twice
Pastry: Thaw the puff pastry, if needed. Lay pastry out flat and cut 2 large circles, 5 - 6" in diameter (13 - 15 cm). Use a soup bowl as a guide. Lay the circles on a baking sheet. With a dull knife, lightly score a line about 1/3" (1cm) inside the edge of the pastry. It helps the edges to raise.
Onions: Roughly chop onion, leaving fairly big pieces.
Heat butter and oil in medium nonstick skillet over medium-high heat. Add onions and cook, stirring frequently, until transparent and starting to brown. Reduce heat to medium-low and cook, slowly, until brown and caramelized, about 15 minutes longer. Remove from heat and stir in vinegar.
To assemble: Divide ricotta and spread on each puff pastry circle to scored line. Divide onions and spread on ricotta. Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown. Remove and serve.
Turkey Rolls Stuffed with Ricotta and Olives Preparation and cooking time: 40 minutes
The nice thing about the ricotta is, unlike other cheeses, it stays in the roll... If you can't get thin turkey cutlets, you could use veal cutlets or chicken breasts, pounded thinly.
3 - 4 turkey cutlets
1/4 cup (2oz, 60gr) ricotta
10 green, pimiento olives, chopped
2 - 4 slices Prosciutto, cut to fit turkey
1 cup (8oz, 240ml) white wine
2 tsp olive oil
1 tbs cornstarch dissolved in 2 tbs water
Lay turkey cutlets flat. Divide ricotta and spread evenly, to 1/2" (1cm) of edges. Lay Prosciutto on top of ricotta. Spread olives on half of Prosciutto - they spread out more as you roll. Starting from one narrow end, with olives, roll up. Tie securely with kitchen string.
Heat oil in medium skillet. Add rolls and brown well on all sides. Add wine, cover and simmer for 20 minutes.
Remove rolls and keep warm. Increase heat under skillet and add cornstarch mixture, stirring until thickened. Remove string from rolls, cut each in half (looks nicer), spoon a bit of sauce over and serve.
4 medium potatoes, 22oz total (660gr)
1 large onion or 2 smaller onions, 12oz total (360gr)
2 - 3 tomatoes, 12 - 14oz total (360-420gr)
2 cloves garlic
1 tbs olive oil
3oz (90gr) strong cheese of choice, I used Tomme shredded or cut into small
pieces
1 tbs dried sage
1/4
cup (2oz, 60ml) chicken stock
1/4 cup (2oz, 30gr) grated Parmesan
Thinly slice the onions and garlic. Heat oil in a medium skillet over medium-high heat. Add onions and garlic and sauté until tender and just starting to brown, about 10 minutes. Remove from heat and set aside.
With a sharp knife thinly slice the potatoes, or use a mandolin (if you think this is a musical instrument, you don't have one. ) Slice the tomatoes as thin as the potatoes (you should get 8 - 10 slices per tomato). In a glass or ceramic baking dish just large enough to hold ingredients (I use an 8" X 11" (20 X 27.5cm) oval baking dish) lay 1/3rd of the potatoes. Spread half of the sautéed onions over the potatoes. Add a layer of tomatoes, touching but not overlapping. Spread half of the cheese on the tomatoes and sprinkle with half of the sage. Repeat once. Top with remaining 1/3 of the potatoes. Pour the stock over all, sprinkle with Parmesan, cover with foil and bake at 425F (210C) for 40 minutes. Remove foil, reduce heat to 400F (200C) and continue baking another 20 minutes. Remove from oven, let rest 5 - 10 minutes, cut and serve.
1/2 head broccoli enough for 2 persons
2 tbs butter
3 cloves garlic
2 tbs shredded cheese
Cut broccoli into bite size florets and stems. Put in steamer basket in saucepan with an inch of water in bottom. Put on medium heat and steam for 12 - 15 minutes or just until done, careful not to overcook. Remove from pan and set aside, discarding water. In same pan heat butter. Mince garlic and add to pan. Sauté briefly, then add broccoli. Toss well to coat. Put broccoli into the serving dish, sprinkle with cheese and serve.
Cooking Schedule: 75 minutes |
Make turkey rolls, tie securely, set aside |
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