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Menu Plan for Winter I: Week 10, Day 2
Pan-Fried Lamb Chops with Garlic
Potato and Leek Pancake
Cauliflower Cheese
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
No long cooking this week.... Quick and easy with a thought toward spring.
Pan-Fried Lamb Chops with Garlic
Total time: 10 minutes
Simple. Sprinkle some seasonings on some chops and fry. You can substitute Pork Chops, if you prefer, just cook a bit longer, although even pork can be faintly pink inside...
Ingredients:
- 4 - 6 lamb chops, depending on size and hunger
- 3/4 - 1 tsp paprika
- 3/4 - 1 tsp garlic powder
- 1/4 tsp salt
- 1 tbs olive oil
Instructions:
- Sprinkle paprika, salt and garlic powder on lamb chops.
- Heat oil in large nonstick skillet over medium high heat.
- Add chops and sauté 2 - 5 minutes per side, depending on thickness of chop and desired doneness.
- Make a slit and peak if not certain.
- Remove and serve.
Potato and Leek Pancake
Total time: 25 minutes
I've been making these for a long time. I think the original idea came from a Williams-Sonoma book. Once flipped, the heat can be reduced a bit and they can cook slowly with no attention, if needed.
Ingredients:
- 2 medium potatoes, (12oz, 360gr total)
- 1 leek
- 1 tbs butter
- 1 tbs olive oil
- salt and pepper
Instructions:
- Clean and thinly slice leeks.
- Heat oil in medium nonstick skillet over medium heat. Add leeks and sauté until softened, about 5 minutes.
- While the leeks sauté wash the potatoes and shred using the large holes on the box grater.
- Put the shredded potatoes into a bowl, add the cooked leeks and stir to combine.
- Melt the butter in the same skillet.
- Add the potato/leek mixture, flatten as best you can with a spatula, cover and cook over medium heat about 10 minutes, or until potatoes are golden - take a peak around the edges.
- Put a plate (or tray) on top of the skillet. Grabbing the plate and skillet together (with hot pads) flip them over so that the cake is on the plate.
- Slide the cake back into the pan to cook the other side, another 7 - 10 minutes, but don't cover.
- When done, slide onto a plate, sprinkle with salt and pepper, cut into wedges and serve.
Cauliflower Cheese
Total time: 30 minutes
As this is such a popular dish in England, I decided to use a proper Cheddar for it, Your favorite cheese will work, but maybe not for the bright gold color. The flour in the béchamel helps the cheese to melt into a velvety sauce without getting stringy.
Ingredients:
- 1/3 head cauliflower
- 2 tsp butter
- 2 tsp flour
- 1/4 tsp dry mustard
- 1/2 cup (4oz, 120ml) milk
- 3 tbs (0.75oz, 25gr) shredded cheese, preferably cheddar
Instructions:
- Cut cauliflower into pieces, put into a steamer basket in a saucepan with an inch of water.
- Put on medium heat and steam for 10 minutes or just until barely tender.
- Remove from pan and keep warm.
- In same pan, if not too large, or a small saucepan, melt butter.
- Add flour and cook, stirring with a whisk or fork (making a roux).
- Slowly add milk, stirring constantly until you have a thick sauce (Béchamel).
- Stir in cheese and heat until bubbly.
- Pour over cauliflower and serve.
Note: Can be kept warm in a low oven (250F, 125C) for 10 - 15 minutes.
Cooking Schedule: 35 minutes for menu |
When ready, turn/flip potato leek cake |
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