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Menu Plan for Summer II: Week 9, Saturday
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Daily Recipes:
Courgette (Zucchini) and Tomato Stacks
Sirloin Steak Madeira
Potato and Chard Gratin
Cooking time: 70 minutes for menu Cooking schedule: see below for instructions
The Potato and Chard Gratin is one of those dishes that looks a bit of a mess at first.... Have faith, it all comes together.
Zucchini (Courgette), Tomato and Mozzarella Stacks
Total time: 20 minutes
Three peak seasonal ingredients + 15 minutes cooking = perfect summer first course. Pour a chilled Rosé and relax. Drizzle with olive oil and Balsamic if you like... I didn't. I prefer the pure summer flavors! Fresh mozzarella comes in a round, ball shape, packed in liquid, usually in a bag. Save leftover cheese in the liquid, in a small bowl.
Ingredients:
- 4 slices zucchini (courgette), about 1/2 inch (1.25cm) thick wrap film over the end of the zucchini and save in the fridge
- 4 slices tomato, almost as thick as the zucchini
- 4 slices fresh mozzarella should be about half of 'ball', save the rest
- olive oil
- fresh basil leaves
- good olive oil and balsamic vinegar, optional
Instructions:
- Brush or spray 1 side of the zucchini with a bit of olive oil and place on a baking sheet, oiled side down.
- Bake, 400F (200C) for 10 minutes, just until the center of the slices starts to look soft and cooked.
- Remove from oven and lay the tomato slices on top.
- Bake for another 5 minutes.
- Remove, lay cheese slices on top.
- Return to oven until cheese melts, another 3 - 5 minutes.
- Remove, arrange two on each plate, garnish with basil and serve.
Hint: If you don't have a brush, dip a corner of a paper towel in the oil to brush on.
Grilled Sirloin with Madeira Sauce
Total time: 20 minutes plus marinating time
This makes a great dinner party dish: Use a larger, cheaper cut of meat, about 1 1/2" (4cm) thick, and marinate 8 - 12 hours. The rest of the ingredients can be doubled (I actually 'halved' everything for this version for 2) You can also make more and serve the leftovers with pasta.
Ingredients:
- 1 steak, 1 - 1 1/2 inches thick (3 - 4cm), about 16oz (480gr) Sirloin, tip steak, strip steak
- Marinade:
- 1/3 cup (3oz, 90ml) red wine vinegar
- 1/4 cup (2oz, 60ml) ketchup
- 2 tbs olive oil
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- pinch dried cloves
- Madeira Sauce:
- 1/4 cup of reserved marinade
- 1/2 cup (4oz, 120ml) beef stock
- 1/3 cup (3oz, 90ml) Madeira you could substitute cream sherry, port or red wine
- 1 tbs cornstarch (maizena) dissolved in 1 tbs water
Instructions:
- Put steak in a deep dish - a baking dish or roasting pan works well.
- Mix all ingredients for marinade and pour over steak. Let marinate at room temperature for 30 minutes or refrigerate 3 - 5 hours (up to 24 for less tender cuts).
- Remove from marinade, reserving 1/4 cup marinade.
- Cook on barbecue grill over direct heat for 4 - 6 minutes per side, basting occasionally - or until done - 140 F for rare. Use thumb test, meat thermometer or by slicing into center and looking.
- When done, remove from heat and let rest for 5 minutes.
- Madeira Sauce:
- In small saucepan bring marinade, stock and Madeira to boil.
- Add half of the cornstarch mixture slowly and stir until thickened. Add the remaining half slowly if you would like the sauce thicker.
- To serve:
- Slice thinly and serve with Madeira sauce.
Potato and Chard Gratin
Total time: 70 minutes
A simple, dish with few ingredients, this highlights the fresh taste of chard (Swiss Chard) in summer. Use a deep dish and pile it high. It wilts and compacts as it bakes. Add the cheese at the end or it all ends up on the foil. The top layer of potatoes looks a bit strange balancing on top of the chard, but it all comes together.
Ingredients:
- 2 medium potatoes (10oz, 300gr)
- 8oz (240gr) (Swiss) chard, stems and leaves
- 1/2 cup (4oz, 120ml) chicken stock
- 2 tbs chopped fresh parsley
- 2 tbs chopped fresh chives
- 2oz (60gr) cheese, Gruyère, Edam, Swiss
- 1 tsp olive oil
Instructions:
- Wash the chard and trim any bad bits.
- Stack the leaves together and fold over, the long way.
- Slice into thin strips, about 1/2" (1cm) using both leaves and stems.
- With a sharp knife thinly slice the potatoes.
- Snip herbs.
- Heat chicken stock.
- Lightly oil the bottom of a deep (1 1/2", 4cm) baking dish.
- Spread half of the potatoes in a layer on the bottom.
- Pile the sliced chard on top.
- Sprinkle with herbs.
- Drizzle the hot stock over the top and press down as best you can.
- Lay the rest of the potatoes over the top.
- Cover with foil and bake, 45 minutes, at 200C (400F).
- Slice cheese.
- Remove dish, uncover, lay the cheese over the top and return to oven for 15 minutes longer.
- Remove from oven and serve.
Cooking Schedule: 70 minutes for menu |
Slice cheese for potatoes |
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