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Cooking time: 75 minutes for menu Cooking schedule: see below for instructions
The potatoes will be for 2 meals. The chops can be cooked on the barbecue if you prefer. The potatoes take awhile to cook so take a break before starting the rest of the dinner.
Veal Chops Duxelles Preparation and cooking time: 35 minutes 2 veal chops, about 1" (2.5 cm) thick
1 tsp olive oil
Duxelles Sauce
4 - 5 shallots, depending on slice, about 3/4 cup total
6oz (180gr) mushrooms, wild or not, try for something flavorful
2 tbs butter
1/2 cup (4oz, 120ml) white wine
1/2 cup (4oz, 120ml) beef stock
1 tbs tomato paste
2 tsp dried parsley
1 tsp dried rosemary
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs white wine or water
For the sauce: Finely chop the shallots and mushrooms. Heat the butter in a medium nonstick skillet over medium heat until bubbly. Add shallots, mushrooms and sauté, until golden brown, 6 - 8 minutes. Add the white wine and scrape up any brown bits. Cook until wine is almost completely reduced, about 1 tbs left. Add beef stock, tomato paste and herbs. Stir well, bring to a simmer. Dissolve cornstarch in wine. Stir cornstarch mixture into sauce until thickened. (You may not need all of it.) Remove from heat and cover to keep warm.
For the chops: In nonstick skillet large enough to hold both chops heat the oil over medium-high heat. Add chops and brown, about 3 minutes per side. Cover pan, remove from heat and let rest for a few minutes, until done to your preference, 2 - 3 minutes more for pink in the center. Remove chops to a small platter, spoon half the sauce over and serve.
4 medium potatoes, (24oz, 720gr)
2 tbs chopped fresh parsley
2 tbs chopped fresh basil
2 tbs chopped fresh oregano or rosemary substitute 2 tsp dried rosemary
2 tbs chopped fresh thyme or sage
4 - 5 cloves garlic
2 - 3 tbs good olive oil
1/3 cup (3oz, 90ml) chicken stock
With a sharp knife thinly slice the potatoes. Put slices in a large bowl of cool water and set aside.
Chop or snip herbs. Finely chop garlic and mix together with chopped herbs.
Remove potatoes from water, lay out on kitchen (paper) towels and pat dry. Drizzle a bit of the oil in a glass baking dish, just large enough to hold ingredients. Make a layer of potatoes, sprinkle with a bit of the herb/garlic mixture and drizzle with a little oil. Repeat 4 more times. Pour the stock over all, cover with foil and bake at 400F (200C) for 30 minutes. Remove foil and continue baking another 30 minutes. Top potatoes should start to brown and get crisp. Remove from oven and serve.
Note: I use a scissors to snip the herbs first and use the flat of a large knife to smash the garlic. Then combine the herbs and garlic and chop finely, using a large knife in a 'rocking' motion.
Sautéed Butternut Squash with Shallots Preparation and cooking time: 25 minutes12oz (360gr) butternut squash 2 - 3 cups small chunks
3 medium shallots
1 tsp paprika
2 tsp olive oil
Slice butternut squash, (.5", 1.25cm) then cut into bite-size cubes. Peel and vertically slice shallots into quarters. Heat oil in a large, nonstick skillet over medium heat. Add squash, shallots, paprika and sauté 15 - 20 minutes, until squash is nicely browned. 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: 75 minutes |
Uncover potatoes |
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