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Menu Plan for Spring I: Week 3, Friday

Spinach Salad with Warm Chevre
Pasta with Scallops and Shrimp
Cauliflower with Horseradish

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

       I made the pasta with half scallops and half shrimp.  Sea scallops are very expensive here and the smaller ones not available.  Use all of either or any combination of the two. I buy goat cheese in 7oz logs - half for tonight, half tomorrow.

Spinach Salad with Warm Chevre

Total time: 15 minutes 
    The spinach is a slight twist on the traditional bistro salad served all over France, as is the addition of walnuts. The cheese is warmed to melting just before serving.

 Ingredients:  

• 4oz (120gr) fresh spinach
• 4oz (120gr) goat cheese   You don't want the creamy kind in the carton for this but a proper goat cheese: log-shaped and wrapped in paper.  It will have a thin, whitish, rind that is edible.
• 1oz (30gr) walnut halves
• 1 tbs Balsamic vinegar
• 1 tsp Dijon-style mustard
• 3 tbs salad olive oil

 Instructions:

• The Spinach:
• Wash spinach if necessary, spin dry using a salad spinner, tear and put into a large salad bowl.
• Whisk together vinegar and mustard.
• Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy.
• Add about half to the spinach and toss well to coat - tongs work well.
• Taste, add more dressing as desired.  (I use it all)
• Arrange salad on 2 plates.
• The Goat Cheese: 
• Slice the cheese into 1/2" (1.25cm) thick slices.
• Place cheese slices on a nonstick and/or foil lined baking sheet.  Bake, 400F (200C) for 2 - 3 minutes, just until they start to melt.
• Remove from oven and place half the slices on each salad. 
• Sprinkle the salad with walnuts and serve.

Pasta with Scallops and Shrimp

Total time: 25 minutes
     By sautéing the shrimp and scallops in garlic butter they get a robust flavor offset by the creamy cheese sauce... If you don't normally have milk on hand use part chicken stock and part white wine- different sauce, equally good! I used spinach fettuccini.

 Ingredients:

• 6oz (180gr) sea or bay scallops   I had 8 large sea scallops
• 6oz (180gr) shrimp, cleaned
• 1 tsp paprika
• 2 cloves garlic
• 2 tsp olive oil
• 1 tsp butter
• 1/2 cup (4oz, 120ml) milk
• 1/2 cup (4oz, 120ml) chicken stock
• 1/2 cup (2oz, 60gr) shredded Gruyère cheese
• 2 tbs dry sherry
• 1 tbs cornstarch (corn flour, maizena)
• 2 tsp dried parsley   substitute 2 tbs fresh
• 1/4 cup (1oz, 30gr) freshly grated Parmesan
• 4oz (120gr) fettuccini, spaghetti, linguini or other long pasta 

 Instructions:

• Cook pasta according to package directions. 
• The sauce: 
• Heat stock and milk to boiling in small saucepan.
• Dissolve cornstarch in sherry and add to saucepan, stirring and cooking until sauce has thickened.
• Reduce heat to low and gradually add the shredded cheese, stirring constantly.
• Stir in the parsley.
• Turn off heat, and cover saucepan to keep warm until needed.
• The seafood: 
• Clean shrimp if needed.
• Mince garlic.
• Heat butter and oil in a nonstick skillet over medium-low heat.  Add paprika and sauté briefly.
• Add garlic and sauté until golden, 2 - 3 minutes.
• Turn heat up to medium and add scallops and shrimp.  Sauté until shrimp start to curl and both start to turn opaque, turning once.  This should not take longer than 3 - 5 minutes.  Remove from heat and keep warm. 
• To finish:
• When pasta is done, drain well and return to cooking pan.
• Add sauce and toss well to coat.
• Put pasta in a bowl if serving immediately or a baking dish just large enough to hold everything if not.
• Arrange scallops and shrimp on top and sprinkle with Parmesan. 
• Either serve immediately or put into a warm oven (250F, 120C) for up to 15 minutes to keep hot.

Cauliflower with Horseradish

Total time: 20 minutes
    Horseradish and sharp mustard add a nice zing to cauliflower.

 Ingredients:

• 1/3 head cauliflower
• 1/4 cup (2ozm 60ml) chicken stock
• 1 tbs Dijon-style mustard
• 2 tsp prepared horseradish
• 1/2 tsp dried tarragon

 Instructions:

• Cut cauliflower into pieces, put into a steamer basket and steam over water for 12 - 15 minutes, just until tender.
• Remove and drain water from pan.
• Heat stock in the same pan.
• Add mustard, horseradish and tarragon, stirring well to combine.
• When hot, add cauliflower and stir gently to combine and heat through.  Serve.

Cooking Schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, baking sheet, salad spinner, salad bowl, small bowl, whisk, large skillet, small saucepan with lid, medium saucepan with steamer basket and lid, baking dish Put water on high heat for pasta Prepare spinach, wash, dry if needed Make vinaigrette Slice goat cheese, lay on baking sheet Clean shrimp if needed, wash the scallops Cut cauliflower, put in steamer, set aside Mince garlic Heat milk, stock Start to cook pasta Shred, grate cheeses Dissolve cornstarch in sherry, thicken sauce, stirring Add shredded cheese, stirring Add parsley, cover, keep warm

Turn oven on, 400F (200C) Heat butter, oil Add paprika, sauté Add shrimp, scallops, sauté Turn shrimp, scallops Drain pasta, toss with sauce, put in baking dish Arrange shrimp, scallops on pasta, sprinkle cheese Bake goat cheese Add vinaigrette to spinach, toss, divide, plate Steam cauliflower Remove cheese, add to salads Turn oven off, leave door partially open to cool oven Sprinkle salads with walnuts Put pasta in oven to keep warm, close oven Done? Remove cauliflower, drain pan Add mustard, horseradish, tarragon, heat Remove pasta Add cauliflower, stir, heat through, Serve

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