Menu Plan for Fall I: Week 12, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Baked Eggs
Paupiettes (Provençal Veal Rolls)
Potato Gratin with Caramelized Shallots
Sautéed Butternut Squash with Shallots

Cooking time: 80 minutes for menu          Cooking schedule: see below for instructions

        Be careful not to bake the eggs too long if you want runny yokes. (I do)  Because of the crème fraiche they appear 'wobbly' even after they are fully cooked with hard yolks.... I know, I overcooked them the first time! The Veal Rolls are an adaptation of a Provençal dish - I replaced the fresh parsley with spinach and used Greek olives rather than regular black.  Schedule includes 25 minute break.

Baked Eggs

Total time: 15 minutes
    A simple dish: eggs baked with a light cream and mustard sauce.   Have some crusty bread on hand for dipping.

Baked Eggs Ingredients:


Paupiettes (Provençal Veal Rolls)

Total time: 70 minutes
    Thinly sliced veal or beef, rolled around a variety of stuffings are found all around the Mediterranean.  These, with dry-cured ham and olives, are typical of Provençal.  The meat should be between 1/16th and 1/4th inch thick (.4cm). It's best if you can have the butcher slice it.  Or buy veal scallops and pound them thinner if needed.

Paupiettes (Provençal Veal Rolls)  Ingredients:


Note:  I didn't have kitchen string and discovered unflavored dental floss works great. 

Individual Potato Gratin with Caramelized Shallots

Total time: 1 hour 20 minutes
    The sweet, caramelized shallots under the bubbling, golden cheese is wonderful.  If you don't normally have milk on hand you can substitute chicken stock, or half cream (or crème fraiche) and half water.

Potato Gratin with Caramelized Shallots Ingredients:


Note:  Put the dishes on a baking tray, for ease of handling and because they will probably cook over - saves oven clean-up.  I use one large sheet of foil and loosely cover both of them with it. 

Note 2: You can bake this in one, larger baking dish. Try not to layer the potatoes deeper than 1" (2.5cm).  Increase covered baking time by 10 minutes.

Sautéed Butternut Squash with Shallots

Total time: 25 minutes
     Butternut squash and shallots, simply fried until golden and tender.

Sautéed Butternut Squash with Shallots Ingredients:


Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking Schedule: 80 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, ramekins, deep baking pan, heavy pot
or skillet, small baking dishes, nonstick
skillet (used 2X)

Turn oven on, 400F (200C)
Peel, slice all shallots
Sauté shallots for potatoes
Lay out veal, ham, spinach
Chop olives
Assemble veal rolls
Turn heat up under shallots, stir
Add sugar to shallots, stir, reduce heat
Brown veal rolls
Add white wine, reduce heat, cover, simmer
Slice potatoes
Shred cheese
Assemble gratin, cover, bake

     Take a 25 minute break
Mind the veal
Mix sauce for eggs
Butter ramekins, assemble eggs
Peel, clean, cut squash
Turn oven to 375F (190C)
Remove potatoes, uncover
Arrange 2 shelves
Return potatoes
Start to bake eggs
Sauté squash, shallots, paprika
Dissolve cornstarch in water
Stir squash, shallots, turn heat to low
Remove eggs and serve - with sliced bread if using
Stir squash / shallots
Remove potatoes, let rest
Remove veal, let rest
Thicken sauce, pour over veal and serve

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