Menu Plan for Fall I: Week 2, Friday


Weekly Menu

Shopping List

Daily Recipes:


Tomato Cheese Pastry
Sautéed Sole with Lemon Butter
Carrot and Basmati Rice Gratin

Cooking time:  55 minutes for menu          Cooking schedule: see below for instructions

       We still have nice tomatoes and fresh basil; so we'll enjoy them while we can in a simple pastry.   We'll make Parmesan Crisps with the rest of the puff pastry for Saturday.  You can substitute any flat fish for the sole - tilapia, walleye, etc.  Sole is very thin, so you may have to cook a thicker fish a few minutes longer.

Tomato Cheese Pastries

Total time: 25 minutes
    Puff pastry can be used to make easy, elegant starters.  Mine comes in a circle, and for this I used 2 'quarters' and did not trim them further into squares or circles.  The tomato was a large Coeur de Boeuf, similar to a Beefsteak. 

Tomato Cheese Pastries  Ingredients:


Parmesan Crisps 

Time:  15 minutes plus 5 earlier  
   Easy to make and a great way to use up the leftover bits of puff pastry.  I ignored the fact that my pastry was actually a semi-circle and sliced the crisps from the 'straight' edge.  I was able to use almost all of it....

puff pastry Ingredients:


Sautéed Sole with Butter and Lemon

Total time: 10 minutes
     Served whole, the delicate fish flakes easily off the skeleton, which, normally, remains intact for easy removal once you've eaten one side of the fish.  Finished with a bit of butter and lemon for accent, it will simply melt in your mouth.

Sautéed Sole with Butter and Lemon Ingredients:


Carrot and Rice Gratin  

Total time: 55 minutes
     This is somewhere between a soufflé and a pudding.  The carrots retain their texture and add a slightly sweet flavor to the rice.

Carrot and Rice Gratin Ingredients:


Cooking Schedule: 55 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small saucepan with lid, large nonstick
skillet, baking sheet, baking dish with lid or foil,
whisk, medium bowl, plate, grater, cling film
Turn on oven, 420F (210C), arrange 2 shelves
(start the gratin in a hot oven, then reduce heat)
Thaw puff pastry if needed
Start to cook rice
Peel, shred carrots
Slice tomato, cheese
Snip herbs
Wash, dry fish
Mix flour, salt, pepper, put on plate
Cut lemon
Whisk eggs
Whisk in milk, herbs, yogurt
Cut puff pastry, put 2 quarters on baking sheet
Etch edges of pastry quarters
Rice done? Combine with carrots, stir well
Assemble pastries

Bake pastries
Lightly oil baking dish
Add rice/carrot to egg mixture
Add half of the cheese, stir well
Spoon into baking dish, top with remaining cheese
Cover, bake
  (We're covering it because of the hot oven)
Drizzle oil over remaining half of puff pastry
Grate Parmesan, sprinkle on pastry
Roll up puff pastry, wrap in film, refrigerate
Remove pastries from oven
Turn oven down to 400F (200C), uncover gratin
Put pastries on plates, garnish with basil and serve
Heat butter in large skillet over medium high heat
Dip fish in flour
When skillet is hot, add fish
Remove gratin
Turn fish
Remove fish to platter or individual plates
Add butter to skillet, melt and pour over fish
Garnish fish with lemon, Serve

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