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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


scallops white wine
Scallops in White Wine

parmesan potatoes
Parmesan Potato Crisps

butternut patties
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 minutes
    Sweet 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 minutes
    Shredded 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
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 large skillets, 1 lid, baking sheet, small bowl,
medium bowl (used 2 X)
Turn oven on 400F (200C)
Slice potatoes
Grate all Parmesan
Mix herbs, oil, Parmesan
Add potatoes, coat, lay on baking sheet, bake
Peel, slice shallot
Clean butternut squash, shred
Whisk egg for squash
Add mustard, crumbs, Parmesan, salt, pepper, whisk

Add squash, stir well
Divide into 4ths, add to large skillet, sauté
Sauté shallot for scallops
Remove potatoes, turn, bake
Turn butternut squash patties
Move shallots to side, sauté scallops
Turn scallops
Remove scallops, cover to keep warm
Add paprika, chives, wine, stock, mustard, stir
Add yogurt, stir
Return scallops to skillet, cover, heat through
Remove potatoes
Remove butternut squash patties
Remove scallops, spoon sauce over, Serve