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Cooking time: 2 hours for menu Cooking schedule: see below for instructions
This dinner needs a long cooking time but is very little work. Half the pork, vegetables and sauce will be for the pasta on Day 4.
Braised Pork in Red Wine and Red Peppers Preparation and cooking time: 2 hours 1 pork loin roast, app. 2lbs (1000gr)
1 large red pepper
3 medium leeks about 2 cups, sliced
2 ribs celery
3 cloves garlic
15oz (450gr) tomatoes
4 bay leaves
1 tbs paprika
1 tbs oregano
1 tbs olive oil
2 cups (16oz, 480ml) red wine
1 tbs cornstarch (maizena) dissolved in 2 tbs water
Clean and trim leeks, discarding the dark green tops. Cut in half the long way and slice. Cut pepper into thick strips. Roughly chop celery. Mince garlic. Roughly chop tomatoes, reserving all juices.
Heat oil in heavy pot or Dutch oven. Add leeks, peppers, celery, garlic, and sauté until tender, about 10 minutes. Remove to a plate and set aside.
Mix paprika, oregano and olive oil. Rub all over pork.
Add pork to pot and brown on all sides. Add 1/4 cup of red wine and stir up all the browned bits from the bottom of the pan. Return vegetables to pot, arranging around pork. Add tomatoes, red wine and bay leaves. Bring to a boil, cover, reduce heat to a slow simmer and braise for 90 minutes. Or longer....
To finish: Dissolve cornstarch in water. Remove pork to a platter. With a slotted spoon, remove the larger vegetables and arrange around pork. Tent loosely with foil and let rest. Increase heat under remaining sauce. Add cornstarch, stirring until thick and clear - you may not need it all to get a thickened sauce. Slice some of the pork, spoon some of the sauce on the vegetables and pork and serve. Save leftover pork, vegetables and sauce.
Mashed Potato Puffs Preparation and cooking time: 40 minutes
Individual mashed potato puffs with a surprise inside. The original reason was to keep the potatoes piping hot while we had the first course. The cheese was.... just because!
2 medium potatoes
2 tbs butter
1 - 2 tbs milk
dash salt
1/2 tsp paprika
4 1" (2.5cm) cubes strong, soft cheese Cheddar, Muenster, Tomme
1 tsp butter
The potatoes: Peel potatoes and cut into large chunks. Put potatoes in medium saucepan and add just enough water to cover. Add salt and cover. Bring to a boil over medium heat. When boiling (and pay attention or they will boil over) reduce heat and take cover partially off. Continue cooking until done, 15 - 20 minutes. They should be very done, easily coming apart when poked with a fork. When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture.
To mash: Mash potatoes with a potato masher (or fork if you don't have one) Add butter and enough of the milk to get a fluffy consistency.
To finish: Butter four circles on a baking sheet. Divide the potatoes in half. Dividing one half in 4ths, spoon a mound into the center of each buttered circle. Make an indentation in the center. Put a piece of cheese in the center, add the remaining potato, evenly divided, completely enclosing the cheese. Sprinkle with paprika. Bake, 350F (170C) for 15 minutes, until just lightly browned.
2 - 3 large carrots
1/2 tbs olive oil
1/2 tbs butter
salt and pepper
Peel and slice carrots into 1/4 inch thick (.65 cm) rounds. Heat butter and oil in a large nonstick skillet over medium heat. Add carrot slices in one layer. Let fry undisturbed for 8 - 10 minutes. Check one after 7 minutes to make certain they're not getting too brown. Using tongs, turn them over and fry the other side. They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing. Fry another 7 minutes then check again. The second side will brown faster than the first. When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.
Cooking Schedule: 2 hours for menu |
Peel, cut potatoes |
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