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Menu Plan for Fall II: Week 11, Friday
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Daily Recipes:
Poached Eggs with Fried Gnocchi
Tilapia with Lemon Butter
Basmati Rice with Mushrooms
Sautéed Shredded Brussels Sprouts
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
We're stealing some of tomorrow's gnocchi for tonight's starter. Get your favorite fish for this simple dish.
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.
Ingredients:
- 20 - 24 fresh gnocchi 1/4 - 1/3 of a package of fresh gnocchi
- 2 slices Prosciutto, 1.5oz (50gr) or other dry-cured ham
- 2 eggs
- 1 tbs butter
- 1/2 tbs olive oil
- 1 tbs wine vinegar, any flavor
Instructions:
- Gnocchi:
- Heat water in a medium pot for gnocchi. When boiling, add the gnocchi and cook just until they all float, 1 - 2 minutes.
- Drain and rinse lightly with cool water.
- Heat butter and oil in a medium nonstick skillet over medium-low heat. Add gnocchi and sauté until light brown, stirring and turning occasionally, 12 - 15 minutes.
- Roughly chop Prosciutto and add to skillet when gnocchi is first starting to brown.
- Eggs:
- Fill a medium skillet with water. The water should be at least 1 1/2 inches deep. Heat water over medium-high heat.
- Add vinegar.
- When water is softly boiling, reduce heat and poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg - off to the side. When water is swirling drop egg into center of swirl. With slotted spoon try to keep the white together.
- Do next egg.
- With regular spoon scoop some hot water over tops of eggs. Poach for 3 minutes or until white is set but yolk is still very soft. Remove eggs with a slotted spoon.
- To finish:
- Arrange gnocchi and Prosciutto on small plates. Top with a poached egg, salt and pepper, if desired. Serve.
Tilapia with Lemon Butter
Total time: 15 minutes
Any nice filet of white fish would be good: walleye, sole, catfish, cod, snapper, for this simple dish. The Lemon Butter needs to be made at the last minute - but it's quick.
Ingredients:
- 2 nice fish fillets: tilapia, snapper, flounder, walleye, 4 if they are small 12oz total weight (360gr)
- 1 tbs butter
- 1 tbs lemon juice
- 1/2 tsp Dijon-style mustard
- olive oil - 1/2 tsp
- Lemon Butter:
- 1 tbs lemon juice
- 2 tbs white wine
- 2 tbs cold butter
Instructions:
- Put fish fillets on a lightly oiled baking sheet.
- Melt 1 tbs butter. Stir in 1 tbs lemon juice and mustard.
- Brush on fish.
- Bake, 375F (185C) for 12 - 15 minutes, depending on thickness, until fish is done. It should be opaque and flake easily with a fork.
- Lemon Butter:
- Heat lemon juice and white wine in a small saucepan over low heat or in glass cup in microwave.
- Remove the from heat and stir in the 2 tbs butter, 1 tbs at a time. The butter should soften and the sauce get creamy. The butter is not supposed to melt and separate. But if it does, the flavor will be just as good.... .
- Spoon Lemon Butter over fish and serve..
Basmati Rice with Mushrooms
Total time: 20 minutes
Sautéed onions and mushrooms perk up fragrant Basmati rice for a lovely side dish. Make with vegetable stock or water for a vegetarian version.
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) chicken stock
- 1/2 tsp basil
- 1/2 tsp oregano
- 2oz (60gr) mushrooms
- 1/2 onion
- 1 clove garlic
- 2 tsp butter
- 1 tsp olive oil
Instructions:
- Heat 1 tsp butter in a small skillet.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock and herbs, cover and cook rice for length of time on package.
- While rice cooks:
- Chop onion, mushrooms and mince garlic.
- Heat remaining 1 tsp of butter and oil in small skillet. Add onion and sauté until tender, about 5 minutes.
- Add garlic and mushrooms and sauté until everything is light brown, about 10 minutes longer.
- When rice is done, combine with mushroom/onion, fluff with a fork and serve.
Sautéed Shredded Brussels Sprouts
Total time: 15 minutes
I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is to not overcook.
Ingredients:
- 12 - 15 medium Brussels sprouts
- 1 shallot
- 1 clove garlic
- 1 tbs chicken stock
- 2 tsp butter
- 2 tsp olive oil
- 1 tsp marjoram
- 2 tbs Parmesan
Instructions:
- Mince garlic.
- Thinly slice shallot.
- Slice off stem end of sprouts and remove any wilted or damaged leaves.
- Cut each sprout in half through the stem and, then thinly slice.
- Put into a bowl and fluff - separate the layers.
- Heat butter and oil in medium nonstick skillet over medium-high heat.
- Add garlic, shallot, marjoram and shredded sprouts. Sauté until crisp tender, about 5 minutes, stirring often.
- Add chicken stock, cover and turn heat off. Let sit for 10 minutes.
- Uncover, turn heat back up to medium and sauté another minute.
- Finish with a sprinkle of Parmesan and serve.
Cooking schedule: 35 minutes |
Heat water, vinegar for poaching |
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