Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu Plan for Winter II: Week 1, Friday
Links:
Daily Recipes:
Poached Eggs with Tortillas
Shrimp and Scallop Newburg
Buttered Brussels Sprouts
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
This should use the last of the tortillas, if not - make some chips! I've used dry-cured Greek olives in this dish; they will keep a long time in the fridge and we'll use them over the next weeks. If you have thick slices of Prosciutto, just trim a bit off for this. You could use all shrimp or all scallops for the Newburg, I like a mix.
Faux Poached eggs with Tortillas
Total time: 20 minutes
A different twist on Heuvos Ranchero, poached eggs on a Greek olive/ham/tomato sauce, with cheesy tortillas to dip. This is even easier with Faux Poached eggs - and old restaurant trick.
Ingredients:
- 2 medium shallots
- 1oz (30gr) Prosciutto
- 2 tsp olive oil
- 3 tbs chopped Greek olives
- 8oz (240ml) tomato sauce
- 1 tsp basil
- 2 eggs
- 1 tsp olive oil
- 1 tortilla optional
- 2 tbs shredded cheese
Instructions:
- The sauce: Roughly chop shallot, Prosciutto and olives.
- Heat oil in a small saucepan. Add shallots and Prosciutto and sauté until starting to brown.
- Add olives, tomato sauce, basil, reduce heat and simmer, uncovered for 10 minutes. Sauce should thicken.
- The tortillas: In nonstick skillet, large enough to hold the tortilla, fry the tortilla, without oil, until light brown.
- Turn and fry other side.
- Sprinkle with cheese and cover until the cheese melts. Remove tortilla to a plate and cover with the lid to keep warm.
- The eggs - the easy way: Heat oil in medium skillet over medium heat.
- Add eggs and fry until whites just start to set.
- Add 1/4 cup of water, cover and steam until yolk starts to turn white, 1 - 1 1/2 minutes.
- The proper way: Fill a large skillet with water. The water should be 1 1/2 - 2 inches deep. Heat water over medium-high heat.
- Add 1 tbs vinegar.
- When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg - off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together. Do next egg.
- With regular spoon scoop some hot water over tops of eggs.
- Poach for 4 minutes or until white is set but yolk is still very soft. Remove eggs with a slotted spoon.
- To finish: Divide the sauce between two soup plates/flattish bowls.
- Place an egg on top; cut the tortilla into wedges and add to bowls. Serve.
Shrimp and Scallop Newburg
Total time: 20 minutes
This is a lovely dish made with almost any shellfish or seafood. For a party presentation it can be served in Puff Pastry shells. I served it on fragrant Basmati rice.
Ingredients:
- 6oz (180gr) cleaned shrimp
- 6oz (180gr) scallops
- 4oz (120gr) mushrooms
- 2 shallots
- 1 clove garlic
- 2/3 cup (5oz, 150ml) chicken stock
- 1/3 cup (3oz, 90ml) sherry
- 1 tbs cornstarch (maizena, corn flour)
- 1 tbs olive oil
- 1 tsp dried chives
- 1 tsp dried marjoram
- Basmati Rice
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock
- 1 tsp dried chives
Instructions:
- If any of the scallops are huge, cut them in half.
- Finely chop shallots and mince garlic (see techniques).
- Trim and slice mushrooms.
- Heat oil in medium nonstick skillet over medium heat. Add shallots, mushrooms, garlic and sauté 7 - 10 minutes or until just starting to brown.
- Remove to a plate.
- In the same skillet, but over medium-high heat, sauté shrimp and scallops until done, 3 - 5 minutes: shrimp curl up and both shrimp and scallops become opaque (white).
- Remove shrimp and scallops to plate with mushrooms and cover to keep warm.
- Add chicken stock and herbs to pan and bring to a boil.
- Dissolve cornstarch in sherry.
- When stock is boiling add cornstarch/sherry to pan and stir constantly until thickened.
- Return shrimp, scallops, mushrooms, etc. to pan. Stir to coat well and heat through.
- Basmati Rice
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock and chives, cover and cook rice for length of time on package.
- When done fluff with a fork.
- To serve:
- Spoon Basmati rice onto a small platter. Make a well in the center.
- Spoon the Newburg into the center of the rice and serve.
Buttered Brussels Sprouts
Total time: 25 minutes
Sometimes simple is best.... Or, at least, as good. Lightly steamed Sprouts, tossed with butter, thyme and salt. Simple, delicious.
Ingredients:
- 12 - 16 Brussels sprouts I normally serve 6 - 8 per person
- 1 tbs butter
- 1 tsp dried thyme
- salt & pepper -seasoned pepper is good
Instructions:
- Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored.
- With the tip of your knife make a small X in the stem end - that, supposedly, aids even cooking.
- Put in a steamer basket over an inch of water and steam for 12 - 15 minutes, after water is boiling, or until done. They should be tender when pierced with a sharp knife but do not overcook.
- When done remove basket and empty water.
- Return pan to heat and melt butter.
- Add herbs, salt & pepper.
- Return sprouts to pan and sauté stirring for 1 - 2 minutes. Serve.
Cooking Schedule: 35 minutes |
Remove shrimp, scallops to mushroom plate, cover |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
