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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


steak with onions
Steak with Shallot and
Red Wine Reduction

scalloped potatoes
Scalloped Potatoes

sunchoke chips
Sunchoke Chips

 

Menu Plan for the week of Feb. 15, 2013: Day 2 Recipes

Steak with Shallot and Red Wine Reduction
Scalloped Potatoes
Sunchoke Chips

Cooking time:  70 minutes for menu     Cooking schedule: see below for instructions

       We used sliced 'rump' steak for the main course.  Use any cut you choose. 

Steak with Shallot and Red Wine Reduction     Preparation and cooking time: 30 minutes
    Tenderloin slices would be lovely with this - as would strip steaks or even London Broil!

2 steaks, 7oz (200gr) each
3 large shallots
1 tbs olive oil
1 tbs brown sugar
1 tbs Balsamic vinegar
1/2 cup (4oz, 125ml) red wine

Peel and thickly slice shallots. Heat oil in a nonstick skillet over medium-low heat. Add shallots and sauté until starting to brown and caramelize, about 15 minutes. Remove shallots to a plate and cover to keep warm.
Increase heat to medium-high and add steak. Quickly cook steaks for 2 - 4 minutes per side depending on type and thickness. When done, remove and cover to keep warm.
Add red wine to pan and scrape up all the yummy brown bits on the bottom.  Add the shallots, sugar and vinegar. Cook, stirring over high heat, until sauce is reduced and starting to thicken, 3 - 4 minutes. Spoon a bit over the each steak and serve.

Scalloped Potatoes                                                       Preparation and cooking time:  70 minutes
  Scalloped Potatoes have long been a favorite at our house.  They're easy and easily expanded to serve more.  This will be for 2 meals.

4 medium potatoes
1 cup (8oz, 240ml) milk
3oz (90gr) Gruyère, either shredded or sliced (if shredded, 3/4 cup)
1 onion
1 tbs butter
pinch of nutmeg

Cut onion in half, then in half again, (so you have onion quarters) and slice as thinly as possible.  Slice potatoes as thinly as possible with a sharp knife. 
Melt butter in a large skillet. Add onions and sauté until soft. Remove onto a plate and set aside. Add potatoes, 1/2 cup milk and heat to just below boiling.  Remove skillet from heat.
To assemble: Put 1/2 of the potatoes in the bottom of deep baking dish, spreading out with a spoon or spatula.  Spread the onions evenly on top of the potatoes.  Layer the cheese on the onions.  Top with the rest of the potatoes.  Pour the remaining 1/2 cup milk over all, cover with foil and bake (375F, 185C) for 60 minutes.  Uncover for last 15 minutes of baking time.  Remove and serve.

Note:  Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil.  They almost always bubble over and this saves on oven clean up.  Just wrap up the mess and toss.

Sunchoke Chips                                                          Preparation and cooking time:   30 minutes
     Sliced, coated with oil and baked. Simple, delicious.  They don't get crispy, like potatoes so be a bit careful when taking them off the baking sheet. A nonstick baking sheet will work best.

3 - 4 sunchokes, aka Jerusalem artichokes
2 tbs olive oil
fresh pepper
sea salt

Put olive oil in a bowl. Peel sunchokes, keeping the peeled sunchokes in a bowl of water if not slicing immediately.  Cut each sunchoke into 1/4 inch thick slices.  Add slices to oil as you work, coating well.  Lay on a nonstick baking sheet with a lip. Put in a 400F (200C) oven and bake for 30 minutes. Remove, sprinkle with salt and pepper.  Serve. 

Cooking Schedule: 70 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet (used 2 X) baking dish, baking sheet,
medium bowl, lid or foil

Turn oven on 375F (190C), arrange 2 shelves
Slice onions, sauté
Slice potatoes
Remove onions, add potatoes, milk, heat
Shred or slice cheese
Assemble gratin, bake
    30 minute break
Back? Put oil in medium bowl
Peel, slice sunchokes, coat in oil

Arrange sunchokes on baking sheet, bake
Slice shallots, sauté
      Pause while shallots, sunchokes cook
Uncover potatoes
Remove shallots to plate
Increase under skillet, add steaks and cook
Remove potatoes, let rest
Turn steaks
Remove steaks, cover
Add red wine to skillet, stir well
Add shallots, sugar, vinegar, reduce
Remove sunchokes
Spoon a bit of sauce on steaks
Serve all