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Menu Plan for Spring II: Week 1, Saturday
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Daily Recipes:
Caramelized Shallot Tarts
Beer Braised Beef
Colcannon
Cooking time: 100 minutes for menu Cooking schedule: see below for instructions
If you buy a log (rather than slices) of goat cheese for this, just rewrap it. It will keep for a few weeks in the fridge... If you don't eat it for snacks. You can use Guinness for the beef, although this recipe is not a proper 'Beef in Guinness', but any beer will do, although dark will be more flavorful. You should be able to buy single cans or bottles.
Caramelized Shallot and Chevre Pastries
Total time: 45 minutes
The sweetness of the caramelized shallots and onions is perfect against the slightly sharp flavor of the goat cheese. Walnuts are a traditional pairing with the cheese.
Ingredients:
-
3oz (90gr) goat cheese - You don't want the creamy kind in the carton for this but a proper goat cheese: log-shaped and wrapped in paper. It will have a thin, whitish, rind that is edible. - 3 - 4 shallots, about 6oz (180gr)
- 1 tbs olive oil
- 2 tsp brown sugar
- 1oz (30gr) walnuts
- 2 tsp pesto
- 1 sheet puff pastry - if there is a second sheet, freeze it
Instructions:
- Thaw the puff pastry, if needed.
- Slice shallots.
- Heat oil in medium nonstick skillet over medium heat. Add shallots and sauté until they start to get transparent and tender, about 7 minutes.
- Turn heat up and cook, stirring, until they start to get brown, about 5 minutes.
- Turn heat to medium low, add sugar and stir until sugar is melted and evenly distributed.
- Let cook over medium low heat until very brown, 10 - 15 minutes longer, stirring occasionally.
- Slice goat cheese into 1/4" (.6cm) rounds.
- Roughly chop walnuts.
- Lay out puff pastry and cut two 4 X 5 inch rectangles (10 X 12cm).
- Lay the cut pastry on a baking sheet. With a table knife, score a line around the edge of each pastry, about 1/3" (1cm) from the edge.
- Divide the caramelized shallots and spread to the scored lines.
- Sprinkle the chopped walnuts on top of the shallots.
- Lay the goat cheese on top, cutting smaller slices, to roughly cover the shallots.
- Spread pesto on top of goat cheese, dividing evenly.
- Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown.
- Remove and serve.
Beef Braised in Beer with Caramelized Onions
Total time: 90 minutes
I cooked the beef for 90 minutes and it was meltingly tender. I used sirloin, but you can use a cheaper, tougher cut and braise a bit longer if you want, another 30 minutes. The beer does an excellent job of tenderizing. This is a traditional dish from Flanders.
Ingredients:
- 24oz (720gr) beef suitable for stewing or braising
- 1 bouquet garni
- 16oz (480ml) beer, dark preferably
- 1 tbs Dijon-style mustard
- 2 - 3 tbs cornstarch (maizena) dissolved in 4 tbs water or beef stock
- 1 1/2 onions
- 2 tsp olive oil
- 2 tsp butter
- 1 tbs brown sugar
- 2 tbs red wine vinegar
Instructions:
- The beef:
- Cut beef into 2" (5 cm) cubes.
- Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add beef and brown on all sides, about 10 minutes.
- Add half of the beer and stir. The beer has a tendency to foam up so mind it carefully for about 5 minutes.
- When it seems to have settled down, add the rest of the beer.
- After it settles down again, add bouquet garni and mustard.
- Cover, reduce heat and simmer for 75 minutes. (or longer)
- The onions:
- Slice onions.
- Heat oil and butter in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium and cook until tender and starting to brown, about 20 minutes.
- Add brown sugar and cook another 5 minutes, until caramelized.
- Add vinegar and cook until almost completely evaporated.
- When done add to beef and stir to combine.
- To finish:
- Dissolve cornstarch in water.
- Remove beef.
- Increase heat under sauce and add half of the cornstarch, stirring until thickened. Add more cornstarch if you like a thicker sauce. Pour some of the sauce over the beef, serve the rest on the side.
Colcannon
Total time: 40 minutes
Mashed potatoes with cabbage, bacon and butter... In poorer times this would have been a meal, rather than a side dish. We'll have it as a side dish for 2 meals; first mashed, then fried.
Ingredients:
- 4 medium potatoes
- 2 cups shredded cabbage
- 1 onion
- 2 slices bacon
- 2 tbs chicken stock
- 2 tbs butter
- 1/2 cup (4oz, 125ml) milk
Instructions:
- Peel the potatoes and cut in large chunks.
- Cook in boiling, salted water until tender.
- While potatoes cook:
- Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. One 'side' of the cabbage will probably be enough for the 2 cups. Save the rest for later.
- Chop the onion.
- Sauté the bacon.
- When the bacon is crisp, remove and crumble.
- Add the onions to the pan and sauté briefly, scraping up in brown bits from the bacon.
- Add the cabbage and stir well.
- Add the chicken stock, cover, reduce heat and cook until cabbage is tender, 10 - 15 minutes.
- When the potatoes are done drain and mash.
- Add the butter and milk. Mash together. Consistency should be of soft mashed potatoes. Add more milk if needed.
- Stir in the bacon and cabbage. Mix well and serve.
When the potatoes are done drain and mash. Add the butter and milk. Mash together. Consistency should be of soft mashed potatoes. Add more milk if needed. Stir in the bacon and cabbage. Mix well and serve.
Cooking Schedule: 100 minutes for menu |
Shred cabbage |
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