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Menu Plan for Spring II: Week 4, Saturday
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Daily Recipes:
Scrambled Eggs with Green Garlic
Veal Paprika
Orzo with Browned Butter
Carrots with Mustard
Cooking time: 40 easy minutes for menu Cooking schedule: see below for instructions
Fluffy scrambled eggs are the perfect way to enjoy the flavor of green garlic. There is just a bit of avocado for garnish, the rest is used in the risotto on Sunday. The veal scallops are cooked quickly and removed while you make the sauce. Add back at the end, just to warm through.
Green Garlic Scrambled Eggs with Sliced Avocado
Total time: 10 minutes
Green garlic looks like a green onion or very small leek and has a wonderful, mild garlic flavor. Use it all, including the green tops. The eggs should be removed slightly underdone: the residual heat will finish cooking the eggs before you get your fork into them and they will stay more tender and creamy.
Ingredients:
- 1/2 avocado
- 3 eggs
- 2 green garlic substitute 2 tbs garlic or regular chives or 1/4 cup sliced leek plus 1 clove garlic, minced
- 2 tbs (1oz, 30gr) plain or Greek yogurt
- 1 tsp cold, hard butter
- 2 tsp butter - any temperature
- salt and pepper to taste
- 4 or 5 cherry tomatoes, cut in half, for garnish
Instructions:
- Green Garlic: Cut the stem ends off the green garlic and remove the outer layer. Slice about 1/8" (.3cm) thick including green tops.
- Avocado: Cut avocado, remove pit. Remove half from shell and slice.
- Divide and arrange on plates.
- Eggs: In medium nonstick skillet melt the 2 tsp of butter over medium heat.
- Add green garlic (or leeks and garlic) and sauté just until starting to come apart, about 3 minutes. They should keep a bit of crunch.
- In medium bowl whisk eggs.
- Add yogurt, salt, pepper and whisk.
- With a knife cut the 1 tsp of cold butter into tiny pieces and add to eggs. This will melt as the eggs cook making them very creamy.
- Add the eggs to the green garlic in the pan and with a spatula gently stir the eggs, mixing in the green garlic.
- When the eggs are almost, but not quite, set, divide them and put on plates.
- Garnish with tomatoes and serve immediately.
Note: To store a cut avocado wrap it in cling film, making certain that the cut surface touches the film, put it cut-side down on a plate and refrigerate.
Veal Paprika
Total time: 30 minutes
The tender veal scallops cook quickly and are finished with a sauce of mushrooms, paprika and yogurt. Chicken breasts, pounded thin, or turkey scallops can substitute for the veal. Both would need a bit more cooking.
Ingredients:
- 12oz (360gr) veal cutlets, thinly sliced - scallops
- 4oz (120gr) mushrooms
- 1 onion
- 2 cloves garlic
- 1 tbs paprika
- 1 tsp Worcestershire sauce
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120gr) Greek yogurt
- 2 tsp cornstarch (maizena)
- 1 tbs water
- 1 tbs olive oil
Instructions:
- Trim and slice mushrooms.
- Cut onion in half, then slice vertically.
- Mince garlic.
- In a large, nonstick skillet heat the oil over medium heat.
- Add veal and quickly brown on both sides, about 1 1/2 minutes each. Remove to a platter.
- Add paprika, onion, garlic, mushrooms, and sauté 5 - 8 minutes, until tender and starting to brown slightly.
- Add white wine, Worcestershire, and stir well, scraping up any brown bits.
- Add veal and any juices on the platter, cover and simmer 2 - 3 minutes.
- Remove veal back to platter and cover with the hot pan lid.
- Dissolve cornstarch in water. Stir into skillet, thickening sauce.
- Stir in yogurt and heat through, without boiling.
- Spoon sauce over veal and serve.
Orzo with Browned Butter
Total time: 25 minutes
The orzo is made like traditional pasta, cooked in a large volume of boiling water, drained and finished with a sauce - in this case, simple Browned Butter.
Ingredients:
- 1/2 cup (4.5oz, 130gr) orzo
- 1 tsp olive oil
- 4 tsp butter
- salt and pepper - if desired
Instructions:
- Cook orzo in a large pot of boiling water, the same as any other pasta.
- When done drain and toss with olive oil.
- Return pan to medium heat. Add butter and sauté until it turns golden brown, being careful not to let it turn too dark or it will taste burnt.
- When brown add as much black pepper as you like, and salt if using. The butter will foam.
- Add the orzo and quickly stir with a spatula to coat and heat through.
- Remove from pan and serve.
Carrots with Mustard Glaze
Total time: 25 minutes
I got the idea for this in a Williams Sonoma cookbook. Honey could be used instead of the Brown sugar. The color is a bit odd but the flavor is wonderful!
Ingredients:
- 2 - 3 carrots
- 1/2 cup water
- 1/2 tsp thyme
- 1 tbs brown sugar
- 1 tbs Dijon-style mustard
- 1 tbs chicken stock
Instructions:
- Peel carrots, and cut into rounds about 1/4" (.6cm) thick.
- Put carrots and water into a small saucepan or nonstick skillet.
- Bring to a simmer over medium heat. Reduce heat and let simmer until done, 10 - 15 minutes.
- Drain carrots and return empty pan to heat.
- Add stock, brown sugar, thyme and mustard and stir until sugar is melted.
- Add carrots and stir, over high heat until glaze is thick and hot. Serve.
Cooking Schedule: 40 minutes |
Turn carrots off |
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