Menu Plan for Winter II: Week 7, Friday


Weekly Menu

Shopping List

Daily Recipes:


Poached Egg on Fried Gnocchi
Salmon en Croute
Cauliflower Gratin

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

        Poaching eggs is really quite simple and a skill everyone should have. I admit it intimidated me at first; but it's easy....  As is the Salmon en Croute.  The puff pastry is a bit easier to work with than phyllo, and makes a more traditional 'En Croute'. The puff pastry is the 'carb' for this meal.

Poached Eggs with Gnocchi

Total time: 25 minutes
    Gnocchi, boiled first, then fried, gets a wonderful, crunchy exterior. We add 2 slices of chopped Prosciutto and top it with a poached egg.  You could also use spaetzle or small dumplings. 

Poached Eggs with Gnocchi Ingredients:


Salmon en Croute with Tarragon Cream Sauce

Total time: 35 minutes
    Cooking a whole salmon in puff pastry is a classic party dish.  This is a scaled down version for individual servings.  For a dinner party they can be assembled ahead and baked at the last minute.  The salmon stays moist and perfectly flaky.  I've given the dimensions used in the photos.  If your salmon is a different shape, you need enough pastry to cover it. Trim any excess. 

Salmon en Croute with Tarragon Cream Sauce Ingredients:


Cauliflower Gratin

Total time: 35 minutes
    Sliced cauliflower, sprinkled with shallots and topped with cheese: a simple gratin.

Cauliflower Gratin Ingredients:


Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
pot and colander for gnocchi, 2 medium skillets,
baking sheet, small saucepan, lid, baking dish, foil

Turn oven on, 400F (200C)
Put water on high heat for gnocchi
Slice cauliflower
Chop shallots
Shred cheese
Assemble Cauliflower Gratin, pour stock over
Cover with foil, bake
Roll, trim puff pastry if needed
Skin, trim salmon if needed
Sprinkle dill on pastry
Lay salmon on dill, spread mustard on salmon
Roll or close pastry, seal
Place salmon packets on baking sheet, set aside
Cook gnocchi
Drain gnocchi, rinse

Heat butter, oil in skillet
Add gnocchi, sauté
Finely chop shallot , sauté
Roughly chop Prosciutto
Grate Parmesan
Add tarragon, wine, stock to shallot, simmer
Heat water in other skillet for eggs
Mix cornstarch, stock
Stir cornstarch mixture into shallot/wine sauce
Add yogurt, cover, remove from heat
Add Prosciutto to gnocchi, stir/turn
Bake salmon
Poach eggs
Uncover cauliflower
Arrange gnocchi on plates
Top with egg, serve
Relax until everything is done
Remove salmon, cauliflower
Stir sauce
Arrange salmon on plates, serve

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