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Menu Plan for Winter II: Week 1, Saturday

Savoy Cabbage, Walnuts and Mushrooms
Corsican Beef and Pasta
Fried Carrots

Cooking time: 3 hours, inc. 2 1/2 hour break for menu          Cooking schedule: see below for instructions

        The Corsican Beef is traditionally served over pasta, as here. It makes enough for 4 people, or 2 meals for 2.  It should simmer for 2 or 3 hours and doesn't need any attention. It could also be made in a slow cooker and left for hours...  

Savoy Cabbage, Walnuts and Mushrooms

Total time: 25 minutes
    With the walnuts and mushrooms, this in an autumn salad. Serve warm or room temperature, with or without a bit of cheese If you don't have truffle oil, use a bit of sesame or walnut oil.

 Ingredients:

• 4oz (120gr) Savoy or green cabbage    about 1/3 head
• 1/4 cup walnuts    about 10
• 1 red onion
• 4oz (120gr) mushrooms
• 1 tbs Balsamic Vinegar
• 1 tbs soy sauce
• 2 tsp olive oil
• 2 tsp butter
• 2 tsp truffle oil   optional
• Camembert, for garnish   optional

 Instructions:

• Cut onion into quarters, then slice. 
• Trim and slice mushrooms. 
• Cut a slice off the cabbage, cut the slice into thirds, then slice thinly.
• Heat olive oil and butter in a medium skillet. 
• Add onion and sauté over medium-high heat until starting to brown. 
• Reduce heat, add mushrooms, walnuts and let cook until nicely browned, about 10 more minutes. 
• Increase heat, add cabbage, soy sauce and vinegar and stir-fry until cabbage wilts.
• Drizzle with truffle oil (optional) and serve - with a wedge of Camembert if you have it. 

Corsican Beef and Pasta

Total time: 3 hours 15 minutes prep time
     This is one of those long-cooking dishes that I love doing during the winter.  It's not quite a stew and not quite a pasta.  If possible, get 1 or 2 thick slices of dry-cured ham, like Prosciutto, from the meat counter.

 Ingredients:

• 24oz (720gr) beef, suitable for braising or stewing  
• 6oz (180gr) dry-cured ham, such as Prosciutto, Serrano
• 1 medium onion
• 4oz (120gr) mushrooms
• 4 cloves garlic
• 1 3/4 cups (15oz, 450gr) whole tomatoes, with juices
• 1 cup (8oz, 240ml) white wine
• 2 bay leaves
• 2 tsp dried Herbes de Provence
• 2 pinches nutmeg
• 1 tbs olive oil
• 4oz (120gr) pasta, spaghetti or linguini

 Instructions:

• Cut beef into cubes 1 - 1 1/2" (3cm), and ham a bit smaller. 
• Roughly chop onions. 
• Trim and chop mushrooms. 
• Mince garlic. 
• Heat oil in Dutch oven or small soup pot over medium-high heat.  Add onions, mushroom and garlic and sauté until starting to brown, about 5 minutes. 
• Add ham, beef and sauté, stirring, until all pieces are starting to brown. 
• Roughly chop tomatoes and add to pot, along with the juices. 
• Add wine, herbs, nutmeg and bring to a boil. 
• Reduce heat to a slow simmer (small bubbles just breaking the surface), cover and let cook for 2 - 3 hours.
• To finish: 
• Cook pasta according to package directions, just until al dente. 
• Drain and immediately return to pan to low heat.  Add 1 cup of the sauce from the beef (but no meat) and stir to combine and heat through. 
• Arrange the pasta on a small platter or two plates. 
• Remove bay leaves. 
• Spoon some beef and ham on top or the pasta and serve.

Fried Carrots 

Total time: 20 minutes
   The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew.  They were so good, I started frying them just a bit longer and eating them on their own.  It caramelizes the sugars and turns them golden and sweet.

 Ingredients:

• 2 - 3 large carrots
• 1/2 tbs olive oil
• 1/2 tbs butter
• salt and pepper

 Instructions:

• Peel and slice carrots into 1/4 inch thick (.65 cm) rounds. 
• Heat butter and oil in a large nonstick skillet over medium heat. 
• Add carrot slices in one layer. 
• Let fry undisturbed for 8 - 10 minutes.  Check one after 7 minutes to make certain they're not getting too brown. 
• Turn them over and fry the other side.  They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing.  Fry another 7 minutes then check again.  The second side will brown faster than the first. 
• When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.

Cooking Schedule: 3 hours, inc. 2 1/2 hour break Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, Dutch oven or soup pot with lid, 2 large skillets, pasta pot and colander 3 hours (or more) earlier: Chop onion, sauté Chop mushrooms, add to onion Mince garlic, add to onion Cut beef into cubes Cut ham into pieces Open, drain tomatoes, reserving juices Roughly chop tomatoes Add beef, ham to onions, stir-fry Add tomatoes, juices, wine, herbs, nutmeg, Heat to boiling Reduce heat, cover, simmer         2 - 3 hour break  (or more if using slow-cooker)

30 minutes before dinner: Put water on high heat for pasta Slice onion, sauté Trim, slice mushrooms Trim, slice cabbage Reduce heat under onion, add mushroom, walnuts Peel, slice carrots      Pause while stuff cooks Add cabbage, soy sauce, vinegar, stir-fry Fry carrots Cook pasta Finish salad Turn heat down under carrots Serve salad Done?  Turn heat up under carrots, turn Drain pasta, toss with sauce Remove carrots, finish Arrange pasta, top with meat Serve all

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By Katie Zeller

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