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Menu Plan for Winter I: Week 13, Friday

Tomato Flan
Shrimp with Capers, Lemon, and Feta on Orzo
Broccoli with Garlic Chips

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

      Have a small salad or sliced avocado with the Tomato flan... or both! We'll finish the rest of the Feta tomorrow.

Tomato Flan with Avocado

Total time: 35 minutes
    These simple flans have the look and consistency of a soufflé without the work.  Combine them with a sliced avocado and a bit of creamy dressing for a colorful first course.

 Ingredients:

• 3 eggs
• 1/2 cup (4oz, 120ml) tomato sauce
• 3 tbs Greek or plain yogurt
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 ripe avocado  or (and)
• 2oz (60gr) fresh spinach or mâche for garnish
• Yogurt Dressing:
• 2 tbs Greek or plain yogurt
• 2 tsp mayonnaise
• 2 tsp Dijon-style mustard

 Instructions:

• Prepare ramekins:
• Butter and line the bottom with buttered wax or parchment paper (techniques). 
• Make and butter a circle of paper for the top as well. 
• Flan:
• Whisk eggs, tomato sauce, herbs and yogurt together and spoon into ramekins.
• Put paper circle on top - it doesn't need to touch. 
• Put into a roasting pan with deep sides ( I use a metal bread pan) and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins. 
• Bake for 30 minutes at 450F (220C) - they should be set - firm on top. 
• Remove from oven and from hot water. 
• Run a table knife around the sides to loosen (if necessary). 
• Put a small plate over top of ramekin and flip over.  Remove ramekin, and paper from top (formerly bottom) of timbale. Carefully turn back so top is up.  Remove paper.
• To serve:
• Cut avocado and remove pit.  (techniques).
• Slice thinly and fan slices around flan. 
• Mix mayonnaise, yogurt and mustard. 
• Add half to each plate, along with a bit of spinach and serve.

Shrimp with Capers, Lemon, and Feta on Orzo

Total time: 25 minutes 
  Shrimp with a Mediterranean flavor: capers, lemon, feta, black olives, served on a bed of herbed orzo.

 Ingredients:

• 12oz (360gr) shrimp
• 1 lemon, 3 - 4 tbs juice
• 2 tbs capers
• 15 Greek dry-cured olives
• 2 tbs Greek or plain yogurt
• 3oz (90gr) feta cheese
• 3 tbs good olive oil, divided
• 1/2 cup (4.5oz, 130gr) orzo
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

 Instructions:

• Cook orzo in rapidly boiling water according to package directions.  Drain.
• Toss orzo with herbs and 1 tbs olive oil.
• Clean shrimp if needed.
• Juice lemon.
• Pit and roughly chop olives.
• Cut feta into small cubes.
• Heat 2 tbs oil in a large skillet.
• Add shrimp, cook until they curl and turn opaque.
• Add lemon juice, capers, olives and stir to combine.
• Add yogurt and stir briefly.
• Remove from heat and stir in feta.  
• To finish:  Divide orzo onto two plates. 
• Top with shrimp and juices

Broccoli with Garlic Chips  

Total time: 25 minutes  
    Fry the garlic until it is a lovely golden brown.  The little chips are very tasty; not at all sharp like raw garlic, but not creamy like roasted.  If you prefer less garlic, just use the flavored oil - and let someone else munch on the chips.

 Ingredients:

• 1/2 medium - large head of broccoli
• 2 tbs olive oil
• 4 cloves garlic
• a bit of sea salt if desired

 Instructions:

• Cut broccoli into small florets and stems. 
• Put in a steamer basket in a saucepan with an inch of water in bottom.  Put on medium heat and steam for 8 - 10 minutes or until just done. 
• Remove from pan and put into a serving dish.
• Pour oil over the broccoli, sprinkle with garlic chips and serve.
• For garlic chips: Slice garlic as thinly as you can (peel it first - but you know that). 
• Put olive oil in a small frying pan and, over medium heat, fry garlic chips until brown and very crisp, - about 10 minutes.  Mind them so they don't burn. 
• Remove chips and drain on paper towels. 
• Keep oil warm until needed.

Cooking Schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet, lid, pot, colander for pasta, small skillet, saucepan with steamer basket and lid, 2 ramekins, baking dish, bowl, parchment paper Turn oven on 450F (220C) Prepare ramekins, paper Whisk tomato sauce, eggs, yogurt Spoon into ramekins Put ramekins into baking pan, add hot water, bake Put water on high heat for pasta Clean shrimp if needed Cut broccoli Peel, slice garlic Juice lemon Pit, chop olives, cube feta Slice avocado if using Prepare spinach if using Combine yogurt, mayo, mustard for dressing

Heat oil in small skillet for garlic chips, add garlic, fry Heat oil for shrimp, add shrimp, cook Remove shrimp from heat, cover to keep warm Prepare plates for flans - avocado / spinach Mind the garlic chips Remove garlic from oil, keep oil warm Remove flans Cook orzo Steam broccoli Plate flans, serve   Done? Remove broccoli Drain orzo when ready, add oil, herbs Put shrimp back on heat Add lemon, capers, olives to shrimp Reheat garlic oil if needed Add yogurt to shrimp, remove from heat Add feta to shrimp Plate orzo, shrimp Finish broccoli - oil, chips... Serve

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