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Scallops in White Wine
Parmesan Potato Crisps
Butternut Squash Patties
Menu Plan for the week of Nov. 15, 2013: Day 1 Recipes
Scallops in White Wine
Parmesan Potato Crisps
Butternut Squash Patties
Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
You could substitute shrimp or a firm white fish for the scallops.
Scallops in White Wine Preparation and cooking time: 30 minutesSweet scallops with a simple wine sauce. Scallops are best when cooked quickly over fairly high heat. Overcooking tends to make them tough.
10oz (300gr) large scallops
1 shallot
1/2 tsp paprika
1/2 tsp chives
1/4 cup wine
1/4 cup chicken stock
1 tbs Dijon-style mustard
1/4 cup Greek yogurt
2 tsp olive oil
Slice shallot. Heat oil in a medium skillet. Add shallot and sauté until tender. Move to the side. Add scallops and quickly brown on both sides over high heat. Remove scallops, keep warm. Reduce heat and add paprika, chives, wine, stock and mustard. Stir well to scrape up the browned bits and the shallots. Stir in yogurt, return scallops to heat through. Serve.
Parmesan Potato Crisps Preparation and cooking time: 45 minutes
These get quite brown and crispy. If you prefer them more like potatoes (and less like chips) cut them a bit thicker and only bake for 30 minutes. You can turn them or not.
2 - 3 medium potatoes
2 tbs olive oil
1 tsp marjoram
2 tbs Parmesan cheese. grated
Slice potatoes the long way into 3/16 inch (.5cm) thick slices. You should get 5 - 7 slices from each potato - discard 'end's. Mix olive oil, marjoram and Parmesan together in a wide bowl. Add potato slices and stir/turn to coat. Lay on a nonstick baking sheet (if you have one - just makes it easier) with a lip. Put in a 400F (200C) oven and bake for 30 minutes. After 30 minutes, remove pan, turn potato slices and return to oven for 10 more minutes. When done, remove from pan and serve. These should be a lovely golden brown and very crunchy.
Butternut Squash Patties Preparation and cooking time: 30 minutesShredded butternut squash, with a bit of egg to hold it together, fried until crisp.
2 cups shredded butternut squash
1 egg, beaten
1 tbs Dijon-style mustard
2 tbs dry bread crumbs
2 tbs Parmesan cheese, grated
Salt and pepper
to taste
1 tbs olive oil
Shred squash using large holes on box shredder or food processor. In medium bowl lightly beat egg, add mustard, bread crumbs, Parmesan, salt and pepper. Mix well. Add squash and mix well. Heat large nonstick skillet over medium heat with 1 tbs oil. Divide mixture into 4ths and spoon each 4th into pan, shaping into patty and patting down lightly. Sauté 10 minutes, or until brown, then turn and sauté the other side 10 minutes longer. Remove and serve.
Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.
Cooking Schedule: 50 minutes |
Add squash, stir well |
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