Menu Plan for Winter I: Week 5, Friday


Weekly Menu

Shopping List

Daily Recipes:


Egg "Noodles" with Tomato/Prosciutto Sauce
Balsamic Glazed Baked Salmon
Polenta and Cheese Timbales
Sunchoke Chips

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

       These 'Noodles' are without flour - at least, with very little, allowing us to have a light 'pasta' first course. The rest of the dinner cooks or finishes in the oven while you have the first course.

Egg "Noodles" with Tomato/Prosciutto Sauce  

Total time: 35 minutes
 These are simply noodles made from eggs with a bit of flour, very quick and easy.

Egg "Noodles" with Tomato/Prosciutto Sauce Ingredients:


Balsamic Glazed Baked Salmon

Total time: 25 minutes 
     The honey-vinegar makes a lovely glaze with a hint of hot from the mustard.

Balsamic Glazed Baked Salmon Ingredients:


Polenta and Cheese Timbales

Total time: 35 minutes  with quick cooking polenta  
    These slip out of the ramekins easily but still hold their shape making for a very pretty presentation. The Caramelized Shallots add an unexpected crunch!

Polenta and Cheese Timbales Ingredients:


Note:  I'm assuming that your ramekins hold app. 1 cup (8oz, 225ml).  If they are smaller, you may need to make a third ramekin to use all of the polenta - and share it....

Sunchoke Chips

Total time: 30 minutes 
  Sliced, coated with oil and baked. Simple, delicious.

Sunchoke Chips Ingredients:


Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans, 2 baking sheets, small skillet,
medium nonstick skillet or omelet pan, medium bowl,
(used 2 X) whisk, 2 ramekins, foil

Turn oven on, 400F (200C), arrange 2 shelves
Peel, slice shallots, sauté, medium-high heat
Make glaze for salmon
Tend to salmon, put on baking sheet - leave room for    
   ramekins, set aside
Turn heat down under shallots
Shred cheese
Heat stock for polenta
Chop onion, Prosciutto
Sauté onion, Prosciutto for sauce
Peel sunchokes
Slice sunchokes, coat with oil, put on baking sheet, bake
Make polenta, cover, set aside
Add tomato sauce, herbs to onions/Prosciutto, simmer
Put eggs in medium bowl
Slowly whisk in flour, then milk

Fry 1/3 of egg mixture
Turn egg
Remove egg, cool, fry 1/3 more
Turn egg
Remove egg, cool, finish with final egg mixture
Stir shallots into polenta
Assemble Timbales, put on sheet with salmon
Cover ramekins with foil
Baste salmon
Bake salmon and timbales
Shave a bit of Parmesan
Roll eggs and slice into noodles
Combine noodles, sauce, arrange on plates
Garnish Noodles with Parmesan and serve
Halfway through starter baste salmon, uncover polenta
Baste salmon once more
Remove sunchokes, salt, pepper, arrange on plate
Remove salmon, timbales
Plate salmon
Unmold polenta

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