Menu Plan for Spring II: Week 2, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Tortilla de Pimiento
Pork Loin Braised with Sage and Olives
Potato and Garlic Gratin
Fried Carrots

Cooking time:  100 minutes for menu       Cooking schedule: see below for instructions

   This is the last braise of the season.  We'll finish the tortilla on Sunday, while the lasagne bakes, and finish the pork on Monday.

Tortilla de Pimiento (Omelet with Red Peppers)

Total time: 30 minutes
     If there are leftovers, it's excellent the next day, cold.  In Spain it would be eaten in a sandwich. 

Tortilla de Pimiento (Omelet with Red Peppers) Ingredients:


Braised Pork with White Wine, Olives and Sage

Total time: 1 hour 45 minutes
     Braised pork with the flavors of the Mediterranean.

Pork, Sage, Olives  Ingredients:


Potato and Garlic Gratin

Total time: 70 minutes
   Simple ingredients but complex tastes.  Yes, there is a lot of garlic, but it bakes with the potatoes, turning soft and sweet and giving a wonderful flavor to the dish.  Discard the bay leaves.... This is based on a recipe from Provence the Beautiful

Potato Garlic Gratin Ingredients:


Fried Carrots 

Total time: 20 minutes
   The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew.  They were so good, I started frying them just a bit longer and eating them on their own.  It caramelizes the sugars and turns them golden and sweet.

Fried Carrots Ingredients:


Cooking Schedule: 1 hour 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
deep pot or Dutch oven, baking dish, large skillet,
small skillet or omelet pan, foil

Brown pork
Peel all garlic
Mince 2 garlic and parsley
Turn pork
Spread persillade over pork
Add sage, olives, wine, reduce heat, simmer
Peel, cut carrots, set aside
Slice onions for tortilla, set aside
Turn oven on, 400F (200C)
Boil water
Cut garlic for potatoes
Slice potatoes
Mix potatoes with oil, spread half in baking dish
Add garlic, bay leaves, rest of potatoes
Pour enough boiling water over to almost cover
Bake potatoes
      30 minute break

Sauté onions, cover, cook
Open, drain pimientos, cut if needed
Sauté carrots
Whisk eggs
Uncover onions, increase  heat, brown
Dissolve cornstarch in chicken stock
Pour half the eggs over onion
Lay pimiento on eggs, sprinkle with chives
Pour rest of eggs over, cook
Turn carrots
Check potatoes, cover with foil if needed
Turn tortilla
Turn carrots to low
Remove tortilla, cut and serve
Relax, enjoy
Remove pork and let rest
Increase heat under sauce
Remove potatoes
Check carrots
Thicken sauce
Slice pork; Serve all

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