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Menu Plan for Fall I: Week 7, Saturday

Fried Green Tomatoes alla Romana
Beef Braised in Guinness
Jacket Potatoes

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

        You can substitute any beer for the Guinness if you can't get it, a full-bodied dark beer would be best. You should be able to buy it by the (large) can.  Buy an extra to drink with dinner....   This is an easy dinner - start it, then ignore it for 30 minutes. 

Fried Green Tomatoes alla Romana 

Total time: 15 minutes
          Okay, so it's not an Italian recipe - but it would be if they'd thought of it....   The last of the green tomatoes from the garden would be perfect, but regular, red ones from the store are fine, also.  For a change, we do not want vine-ripened, juicy, red, perfect tomatoes.

 Ingredients:

• 2 large red tomatoes  a bit firm
• 1 ball fresh mozzarella
• 12 fresh sage leaves
• 3 thin slices Prosciutto or Bayonne or Serrano ham    any dry-cured ham
• 1 egg
• 1/4 cup flour
• 1/3 cup corn meal (polenta)
• 2 tbs olive oil

 Instructions:

• Cut ham slices in half the short way. 
• Cut 3  1/3 - 1/2" (1cm) thick slices from each tomato (tossing top and bottom). 
• Slice the mozzarella - one slice for each tomato slice. 
• Get 3 flattish bowls or plates.  Put flour in one, corn meal in one and the egg, beaten with a fork in the last. 
• Put a large, nonstick skillet on medium - medium high heat.  Add oil and heat. 
• With your fingers (or a tongs) pick up one tomato slice, dip both sides in flour, then egg, then corn meal and place in skillet.
• Fry 3 - 5 minutes or until brown, turn with spatula and fry for 3 minutes more. 
• After turning place 2 sage leaves, a piece of ham and a slice of mozzarella on top of each tomato, cover the pan and cook for 2-3 minutes - until cheese just starts to melt. 
• Transfer tomatoes to individual plates and serve.

Beef Braised in Guinness

Total time: 80 minutes
  A classic for St. Patrick's Day but a great cold-weather dish anytime. Slow braising makes the beef meltingly tender and the beer adds a robust flavor.  Serve with 'Jacket Potatoes': potatoes baked in their skin and a staple in Ireland.  This makes enough for 4 or 2 meals for 2.  

 Ingredients:

• 24oz (720gr) beef suitable for stewing or braising
• 1 large or 2 medium onions
• 2 cloves garlic
• 5 - 6 medium carrots
• 3 bay (laurel) leaves
• 1 tsp dried thyme
• 2 cups (16oz, 480ml) Guinness
• 1 cup (8oz, 240ml) beef stock
• 1 tbs oil
• 4 tbs cornstarch (maizena, corn flour)
• 1 tbs paprika

 Instructions:

• Cut beef into 1" (2.5 cm) cubes. 
• Cut onion into quarters, then slice thinly.
• Mince or press garlic. 
• Cut carrots in half the long way, then into 1" (2.5cm) pieces. 
• Combine paprika and cornstarch in a plastic food bag. 
• Add beef and toss to coat evenly. 
• In a heavy saucepan or Dutch oven, large enough to hold everything easily, heat oil over medium-high heat.  Add onion and sauté until translucent, about 5 minutes. 
• Add beef and brown on all sides. 
• Add garlic and sauté 1 minute more. 
• Add remaining ingredients, bring to a boil, reduce heat to low, cover and simmer at least an hour.   If it starts to dry out, add more Guinness or beef stock. 
• If you would like the sauce thicker, dissolve 1 tbs cornstarch in 2 tbs water and stir in as much as you need - a little at a time, cooking and checking, or it will get too thick.
• When ready to eat, remove bay leaves and serve.

Jacket Potatoes

Total time: 60 minutes
   Traditional baked potatoes, very simple, always tasty.  I can only get thin-skinned, waxy potatoes so I boil them, skin on.  If you can, get a proper baking potato and bake in their 'jackets'.  Cooking times depend on size.

 Ingredients:

• 2 potatoes
• salt, pepper, butter all optional

 Instructions:

• Scrub potatoes, poke a few holes in with a fork and bake, 400F (200C) until done, about 40 - 60 minutes. 
• Or, cut in half or quarters, and boil, covered in water, until tender, 20 - 30 minutes.

Cooking Schedule: 80 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet, heavy saucepan or small Dutch oven, oven or saucepan for potatoes, 3 flattish plates, fork or whisk Turn oven on, 400F (200C) if baking potatoes Slice onion, mince garlic, cut carrots Sauté onion Cut beef Mix paprika, cornstarch in bag, add beef, mix Add beef to pan, brown Add garlic, sauté Add remaining ingredients, bring to boil

Cover, simmer Scrub potatoes, bake if using oven        Go do something for half an hour..... If boiling potatoes, start now Check beef - simmering nicely? Does it need liquid? Cut ham, tomatoes, cheese Prepare flour, cornmeal, egg Heat skillet, dip (flour, egg, cornmeal) tomatoes, fry Check the potatoes, if baking, turn oven off if done Turn tomatoes Add sage, ham, cheese, cover, cook Remove tomatoes, serve Done? Finish beef, if needed.... thicken if you like Remove potatoes, serve

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