Menu Plan for Fall II: Week 11, Saturday


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Daily Recipes:


Warm Chevre Toasts with Wild Mushrooms
Braised Veal with Garlic on Gnocchi
Peas with Leeks

Cooking time:  60 minutes for menu          Cooking schedule: see below for instructions

       We're still seeing some lovely wild mushrooms in the markets. The gnocchi only cooks for a minute or two, as do the peas, so do them both after you eat the first course. Melted goat cheese on toast circles is standard on the 'Chevre Chaud' salad here. If you can't find the veal for braising you can use lean pork.

Warm Chevre on Prosciutto with Wild Mushrooms

Total time: 35 minutes
   The pungent goat cheese, salty ham, sweet shallots and woodsy mushrooms combine to taste like autumn. The chevre for this should be a log that is aged.  That means it will have a thin, edible rind and can be sliced easily.  You can use a soft goat cheese, it will just melt faster and be a bit harder to work with.

Warm Chevre on Prosciutto with Wild Mushrooms Ingredients:


Braised Veal with Garlic  

Total time: 60 minutes
     Mediterranean cuisine uses a lot of garlic.  The Spanish like it raw, rubbed on bread.  The French like it whole, cooked to a beautiful, smooth creamy purée, which is what we are doing here.  I peeled the garlic cloves... but it's really not necessary.  Just pinch the cooked garlic out of the skin to eat.. As is so often the case, this will be enough for 4 persons or 2 meals.

Braised Veal with Garlic Ingredients:


Peas with Leeks

Total time: 15 minutes
    I try to keep prepared, canned and frozen food to a minimum, but some foods, like peas, I think are actually better frozen; as well as difficult to get fresh. The leeks add interest, mild onion flavor and color.

Peas with Leeks Ingredients:


Cooking Schedule: 60 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium nonstick skillet, baking sheet, small
saucepan with lid, pot and colander for gnocchi,
heavy saucepan or Dutch oven for veal, plate

Cut veal into cubes
Brown half of veal
Peel, slice shallots, sauté
Turn veal
Peel garlic
Remove veal to plate, brown other half
Chop tomatoes, reserving juices
Add water to shallots, stir well
Remove veal, add crumbs, wine, stir
Return veal, garlic, tomatoes, bay, cover, cook
Clean, trim, slice mushrooms
Mind the shallots
Trim, clean leek, slice 1/2
Slice Prosciutto
Add sugar, vinegar, sage to shallots, stir
Remove shallots to plate

Add oil, Worcestershire, mushrooms-skillet, sauté
Heat water for gnocchi
       Pause while everything cooks
Sauté leeks for peas
Pre-heat broiler
Dissolve cornstarch in water
Toast bread, cut circles
Slice goat cheese
Add shallots to mushrooms, stir well
Spread mustard on toast
Add Prosciutto, goat cheese, broil
Add peas, water to leeks, cover, turn off heat
Remove chevre toasts, assemble starter, serve
Uncover veal, increase heat
Cook gnocchi
Heat peas
Thicken sauce for veal
Drain gnocchi, put in bowl, toss with oil
Drain peas, add butter
Spoon veal into bowl

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