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Menu Plan for Fall I: Week 6, Saturday

Butternut Squash Pecan Cups
Chicken Breasts Savoyard
Simple Mashed Potatoes

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

       Chicken Savoyard is a classic retro dish that finishes in the oven making dinner a breeze.  Use either frozen or canned artichoke bottoms- if canned, rinse well.

Butternut Squash Pecan Cups 

Total time: 40 minutes
    These are a little fussy to get out of the ramekins but the combination of flavors (and showy presentation) is worth the effort.  Butter, rather than oil, helps make it a bit easier.

 Ingredients:

• 1 cup shredded butternut squash, loosely packed   about 3oz (90gr)
• 1/4 cup (1oz, 30gr) pecans
• 2 slices bacon
• 1/4 cup (1oz, 30gr) ricotta cheese
• 2 tbs fresh sage  substitute 2 tsp dried
• 2 eggs
• 2 tsp butter

 Instructions:

• Lightly butter ramekins. 
• Line the ramekins with the shredded butternut squash, working it up the sides as best you can. 
• Bake for 15 minutes at 375F (180C).
• Sauté bacon until crisp. 
• Remove, drain on paper towels. 
•  Very roughly chop pecans - in half or thirds. 
• Briefly sauté pecans in bacon fat, just until hot and starting to get golden. 
• Remove and drain on paper towels.
• Remove ramekins. 
• Crumble bacon and divided between ramekins. 
• Add pecans, sage and cheese, dividing equally. 
• Put a raw egg into each ramekin, on top of the filling.  
• Bake for 10 - 15 minutes, depending on how you like your eggs.

Chicken Breasts Savoyard    

Total time: 45 minutes
   An elegant party dish, it expands easily.  Boneless chicken and artichoke bottoms, baked in a white wine sauce.  It can be prepared ahead and baked at the last minutes.  Very little work for gourmet main course.  Serve with some fluffy Basmati or Mashed Potatoes.

 Ingredients:

• 2 chicken breasts - boneless, skinless
• 1 medium onion
• 1 tsp dried tarragon
• 1 tsp dried thyme
• 1 tbs olive oil
• 3/4 cup (6oz, 180ml) dry white wine
• 1/2 cup (4oz, 120ml) chicken broth
• 1/2 cup (4oz, 120gr) Greek or plain yogurt, or sour cream
• 1 tbs Dijon-style mustard
• 1/2 cup (2oz, 60gr) Parmesan cheese
• 2 tbs cornstarch dissolved in 3 tbs chicken broth
• 15oz (450gr) artichoke bottoms

 Instructions:

• Cut onion in half and slice thinly.
• Cut the chicken breasts in half, the short way. 
• In nonstick skillet heat oil over medium-high heat.  Add onion and sauté until tender. 
• Add tarragon, thyme and chicken breasts and sauté until chicken starts to brown.
• Add the white wine, cover and reduce heat to low. Simmer for 10 minutes. 
• Open and drain artichoke bottoms. 
• In a small baking dish (just large enough to hold everything and, if possible, nice enough to go directly to the table) arrange artichoke bottoms in a single layer. 
• Remove chicken breasts and arrange around artichokes. 
• Increase heat under skillet to medium-high, add the chicken broth and mustard to the wine. 
• When simmering hard stir in cornstarch mixture and cook until thickened. 
• Remove from heat; add yogurt and Parmesan. 
• Pour sauce over chicken and artichokes and bake in 400F (200C) for 15 minutes. 
• Remove and serve.

Simple Mashed Potatoes

Total time: 30 minutes
     No garlic, onion or leek.... Simply mashed, with lots of butter, the old-fashioned way.

 Ingredients:

• 2 medium potatoes 
• 2 tbs butter
• 1 - 2 tbs milk or buttermilk
• dash salt

 Instructions:

• The potatoes:
• Peel potatoes and cut into large chunks. 
• Put potatoes in medium saucepan and add just enough water to cover.  Add salt and cover. 
• Bring to a boil over medium heat.  When boiling (and pay attention or they will boil over) reduce heat and take cover partially off.  Continue cooking until done, 15 - 20 minutes.  They should be very done, easily coming apart when poked with a fork. 
• When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture.
• To finish: 
• Mash potatoes with a potato masher (or fork if you don't have one).
• Add butter and enough of the milk to get your desired consistency. 

Cooking Schedule: 50 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet, lid, medium skillet, medium saucepan, lid, baking dish, potato masher, 2 ramekins, parchment / wax paper, baking pan for ramekins Turn oven on, 400F (200C) Butter ramekins Peel, cut, clean butternut squash if needed Shred 1 cup squash, wrap, refrigerate rest Line ramekins with squash, bake Sauté bacon Thinly slice onion, sauté Cut chicken in half Turn bacon Roughly chop pecans Remove bacon, drain Sauté pecans Add tarragon, thyme, chicken to onions, sauté Remove ramekins Shred / grate Parmesan

Turn chicken Add ricotta to squash cups, flatten Crumble bacon, add to cups Remove pecans, drain, add to cups along with sage Add eggs, bake Add white wine to chicken, cover and simmer Open drain, rinse artichoke bottoms or thaw in micro Arrange artichoke bottoms in baking dish Peel, cut potatoes, cook Dissolve cornstarch in stock Remove chicken, arrange on artichokes Add stock, mustard to wine, increase heat Remove ramekins Thicken sauce Remove sauce from heat, add yogurt, Parmesan Pour sauce over chicken Bake chicken Remove squash cups from ramekins, serve Finished with starter? Mash potatoes Remove Savoyard and serve

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