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Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
The wild rice needs a bit of a head start, but the dinner is easy. Add any leftover wild rice to the soup - or have it for lunch.
Salmon Baked in Phyllo with Tarragon Cream Sauce Time: 25 minutes
A very impressive dish, easy to prepare, bakes quickly and makes an elegant presentation. Phyllo can be frozen twice.
2 pieces of salmon, skinned, 12oz, (350gr) about 2" wide by 4" long by 1" thick (5cm X 10cm x 2.5 cm)
4 sheets of phyllo (filo) dough
3 tsp dill weed
1/3 cup butter you may not use it all - use any leftover in the sauce
Phyllo dough is very fragile and prone to drying out. Use one sheet at a time and cover the remaining sheets with a slightly damp towel or paper towel.
Rinse salmon and pat dry. Melt butter. Take 1 sheet of phyllo dough, brush lightly with butter, sprinkle with half of the dill weed. Place another sheet of phyllo on top and brush with butter. Place salmon on narrower end of dough about 3 inches from edge, the 'side that had skin on' down. Bring dough over salmon and fold in sides. The phyllo is now as wide as the salmon (4 inches). Roll the salmon forward one complete turn so that 'the side that had skin on' is once again, on the bottom. Cut off any remaining phyllo and discard. Brush both sides of packet with butter and place bottom side down on a baking sheet. Repeat with the other piece of salmon.
Bake at 400F (200C) for 15 minutes or until golden brown. Remove and serve with Tarragon Cream Sauce on the side.
Tarragon Shallot Sauce
3/4 cup (6oz, 180ml) chicken stock
1 medium shallot
1 tbs butter
1 1/2 tsp dried tarragon
1/2 tsp dried dill weed
1 tbs cornstarch (maizena) dissolved in 2 tbs water
1/3 cup (3oz, 90ml) Greek yogurt, crème fraiche or sour cream
Finely chop shallot. In small saucepan over medium heat sauté shallots in butter until tender. Add tarragon, dill, stock and bring to a boil. Simmer 5 minutes. Mix cornstarch in stock and stir into simmering stock. Cook until thickened - should be quite thick. Remove from heat and stir in yogurt / crème fraiche. Cover and keep warm until serving.
Wild Rice Pilaf Preparation and cooking time: 50 minutes1/3 cup wild rice
2/3 cup chicken stock
2/3 cup water
1/2 onion
1 rib celery
1 tbs butter
1 tbs Sherry or Madeira
Rinse rice and put into a small saucepan. Add stock, water and bring to boil. Cover, reduce heat and simmer for 40 - 45 minutes. Check your package for proper directions and proportions - it may vary. Cooking time will vary according to freshness of rice, altitude, whatever. Simmer until tender. We prefer to have most of the kernels "popped". When rice is done, remove, put into a serving dish and keep warm. (If there is any stock left when the rice is done just drain it.)
Chop onion and celery. In same pan, heat butter. Sauté onion and celery until tender, 5 - 8 minutes. Add rice and stir well to combine and heat through. Add Sherry or Madeira, stir and serve.
3 - 4 Jerusalem artichokes aka sunchokes (8oz, 250gr peeled)
1 tbs olive oil
1 tsp Herbes de Provence
1/4 cup (1oz, 30gr) Parmesan, grated
Peel sunchokes using a vegetable peeler. Leave whole and put into a steamer basket over hot water. Steam 15 minutes or until just tender when pierced with a sharp knife. Watch them - they go from barely done to over done quickly. When done remove and cut into 1/2" (1.25cm) slices. Lightly oil a small gratin dish. Layer the sunchoke slices in dish. Sprinkle with herbs and Parmesan. Drizzle the remaining olive oil over the top. Bake, 400F (200C) for 10 - 15 minutes, until golden brown. Remove and serve.
Cooking Schedule: 50 minutes for menu |
Brush with butter, place on baking sheet |
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