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Menu Plan for Spring I: Week 8, Friday
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Daily Recipes:
Asparagus with Prosciutto & Chevre
Baked Cod Provençal
Spanish Orzo
Sautéed Snow Peas (mangetout) with Green Garlic
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
A dinner from the Mediterranean: Provence inspired cod, Spanish influenced orzo, Italian ham, olives and asparagus everywhere. We'll use the rest of the goat cheese on Sunday.
Asparagus with Prosciutto & Chevre
Total time: 20 minutes
Quickly blanched, the asparagus spears are then wrapped in Prosciutto with a dollop of goat cheese at the base.
Ingredients:
- 12 asparagus spears- thickness of a pen is best; 4" (10cm) tips only
- 1/2 box (2.5oz, 75gr) soft chevre (goat cheese) (the little cartons of creamy goat cheese, 5oz (150gr) Chavrie in the U.S., Chevraux in Europe)
- 1 tsp water
- 1 tbs snipped fresh basil substitute 1 tsp dried
- 1 tbs snipped fresh chives substitute 1 tsp dried
- 3 thin slices of dry-cured ham, Prosciutto, Serrano, Bayonne
- olives for garnish optional
Instructions:
- Snap off bottom ends of asparagus.
- If using white asparagus peel half way to tip.
- Cut off 4 inch (10cm) tips and refrigerate rest of the stalks for another use.
- Bring a medium pan of water to boil and blanch the asparagus tips for 2 minutes if slender, 3 minutes if thick.
- Drain and rinse well with cold water.
- Snip/chop basil leaves (hint: I hold the leaves together and snip with a scissors).
- Put chevre in small bowl, add 1 tsp water and the basil leaves. Stir to mix.
- Cut the ham in half the short way - you should have a slice that is about 2" X 3" (5cm X 7.5cm) - not important but you get the idea.
- Put a heaping teaspoonful of chevre mix on ham slice, add 2 asparagus spears so that half is sticking above the ham, and roll ham around bottom of asparagus and chevre so you have a little bundle with the asparagus tops sticking out the top.
- Repeat with remaining ingredients. Put 3 bundles on a plate, garnish with olives and serve.
- Can be made a couple of hours ahead and refrigerated.
Baked Cod Provençal
Total time: 30 minutes
Green garlic, black olives and cherry tomatoes finish this simple, baked fish.
Ingredients:
- 12oz (360gr) cod, halibut, or other firm, white fish
- 2 tsp olive oil
- 2 tsp lemon juice
- 4oz (120gr) cherry tomatoes about 1 cup
- 4 green garlic or 3 green onions and 1 clove garlic
- 12 black olives (1/2 cup) I used dry-cured Greek olives
- 1 tsp Herbes de Provence
- 1 tbs oil
Instructions:
- Place fish on a baking sheet.
- Mix 2 tsp olive oil, 2 tsp lemon juice, drizzle on fish.
- Bake fish, 400F (200C) for 15 - 20 minutes, depending on thickness, until done. Fish is done when it starts to turn opaque and flakes with a fork.
- Trim and slice green garlic, using as much green as you can.
- Pit olives if needed and roughly chop.
- Cut cherry tomatoes in half.
- Heat a medium skillet over medium heat. Add oil, green garlic and sauté 2 minutes.
- Add olives, tomatoes, thyme and heat through. The tomatoes should just start to soften.
- Spoon over fish and serve.
Spanish Orzo
Total time: 25 minutes
Orzo is a versatile rice shaped pasta that is delicious when cooked right in the sauce. It absorbs the flavors but stays moist. It's perfect as a base for other foods.
Ingredients:
- 1 tbs butter
- 1/2 cup (4.5oz, 130gr) orzo
- 1/2 cup (4oz, 120ml) tomato sauce
- 3/4 cup (6oz, 180ml) chicken stock
- 1 tsp oregano
- 8 green olives, sliced
Instructions
- Melt butter over medium-high heat in small saucepan.
- Add orzo and cook for 1 minute, stirring constantly.
- Add stock, tomato sauce and oregano, bring to a simmer on medium heat.
- Turn heat to low and simmer until done, stirring occasionally, 15 - 20 minutes.
- All stock will be absorbed. Taste the orzo to see if it's done to your liking. If not add more liquid.
- Remove from heat, stir in olives and serve. This should be creamy, not stiff.
Sautéed Snow Peas (Mangetout) with Green Garlic
Total time: 15 minutes
The quintessential spring dish: snow peas and green garlic. If the snow peas are small, leave them whole. If they are large (2", 5cm) cut in half of thirds, at an angle.
Ingredients:
- 4oz (120gr) mangetout, snow peas
- 4 green garlic or 3 green onions and 1 clove garlic
- 1 tbs sherry
- 2 tsp butter
- 1 tsp olive oil
Instructions:
- Peel and slice green garlic, using as much green as you can.
- Clean pea pods - snip off the stem end. Cut large pods into pieces, at an angle, if desired.
- Heat butter and oil in nonstick skillet over medium heat.
- Add sherry, green garlic, pea pods and sauté 5 - 7 minutes, depending on size, stirring frequently.
- Remove and serve.
Cooking Schedule: 40 minutes |
Mix chevre, herbs, water |
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