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Menu Plan for Fall II: Week 13, Friday

Tomato Cannellini Soup
Salmon Patties with Caper Tarter Sauce
Macaroni and Cheese

Cooking time: 30 minutes for menu           Cooking schedule: see below for instructions

     This is a very retro  dinner, reminiscent of the '50's.  I just thought it would be fun to do something a bit different.  It's an easy dinner for the start of the busy holiday season.  Once again, the vegetable is in the first course.  Both the Salmon and the Pasta will go into a warm oven while you have the soup.

Tomato Cannellini Soup

Total time: 20 minutes
     Another pantry soup: easily put together from staples.  Using whole tomatoes gives the soup a fresher taste - like summer in a bowl.

 Ingredients: 

• 1/2 medium onion
• 2 cloves garlic
• 2 tsp olive oil
• 1 3/4 cups (15oz, 450gr) whole tomatoes 
• 1 1/2 cups (15oz, 450gr) white beans, cannellini
• 1 cup (8oz, 240ml) chicken stock
• 1 tsp basil
• 1 tsp oregano

 Instructions:

• Roughly chop onion and mince garlic.  Sauté in oil until tender.
•  Roughly chop tomatoes, reserving all juices. 
• Drain and rinse beans. 
• Add tomatoes, juices, beans, stock and herbs to onions. 
• Cover and simmer 15 minutes. 
• Serve.  

Salmon Patties with Caper Tarter Sauce

Total time: 20 minutes
   Canned salmon and tuna have long been pantry staples. especially in areas that run the risk of being snowbound in the winter months.  I normally remove the skin from the salmon, but not the bones.  They're very soft from being cooked, and are an excellent source of calcium.  Mash them a bit with a fork if needed.

 Ingredients:

• 8oz (240gr) salmon, net weight 
• 1 tbs Dijon-style mustard
• 1 tbs capers
• 1 tbs dried chives
• 3 tbs bread crumbs
• 2 eggs
• 1 tbs olive oil
• Tarragon Caper Tarter Sauce:
• 1/2 cup (4oz, 120gr) mayonnaise
• 1 tbs lemon juice
• 3 - 4 tbs chopped dill pickle (2 medium - index finger size) or more capers
• 1 tbs chopped capers
• 2 tsp dried chives
• 2 tsp dried tarragon
• 1 clove garlic, minced

 Instructions:

• Drain the salmon and put into a large bowl, breaking it up with a fork. 
• Roughly chop capers.
• Whisk eggs in a small bowl. 
• Add mustard, capers, chives and breadcrumbs, mix well. 
• Add egg mixture to salmon and gently mix. 
• Divide into 4ths.
• Heat oil in medium nonstick skillet over medium heat. Add salmon, forming into patties. 
• Fry, 7 - 9 minutes, until starting to brown. 
• Carefully turn with a spatula and sauté another 5 - 6 minutes.
•  Remove and serve, tarter sauce on the side.
• Tarragon Caper Tarter Sauce:
• Mix all ingredients. 
• Best if made at least 15 minutes early to allow flavors to blend.  The dried herbs will absorb a bit of the lemon juice.

Macaroni and Cheese

Total time: 25 minutes
   In my youth, Mac and Cheese came from a box and was very yellow.  This is not a fancy, adult version made with 6 different cheeses - although you could.... Use any cheese you like, just make certain it's one that melts and doesn't turn to string. To find out more:  The Rules of Melting Cheese

 Ingredients:

• 1 1/4 cups (4oz, 120gr) pasta,  tubes, macaroni, curly macaroni
• Béchamel:
• 2 tbs butter
• 2 tbs plus 2 tsp flour
• 1/4 tsp dry mustard
• 1 1/2 cups (12oz, 360ml) milk
• 3/4 cup (3oz, 90gr) shredded cheese,  Fontina, Cheddar, Gruyère, or a combination
• pepper

 Instructions:

• Cook pasta according to package directions.
• Shred cheese.
• Béchamel: 
• In a medium saucepan heat the butter over low heat. 
• Add flour and stir with a whisk for 1 minute. 
• Add a little (1/4 cup) of the milk and whisk to combine. 
• Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2. 
• When all of the milk is in, bring to a boil (should almost be there), whisking. 
• Remove from heat and stir in cheese.  If the cheese cools down the Béchamel too much to melt, put it back over low heat, stirring until cheese has melted. 
• Do not boil or the cheese may seize - separate into a stringy ball and floating oil.
• To Finish:
• When pasta is done, drain and put into a large bowl. 
• Pour Béchamel over and stir until well combined. 
• Sprinkle with pepper and serve.  Or put into a baking dish and bake for 10 - 15 minutes....

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, 2 medium saucepans, one lid, oven-safe bowl for pasta and plate for salmon, covers or foil, large nonstick skillet, pot, colander for pasta, medium bowl, small bowl, whisk Turn the oven on, 200F (90C), just warm Put water on high heat for pasta Chop onion, sauté Open tomatoes, roughly chop Open, drain, rinse beans Open, drain salmon Remove salmon from can, remove skin, bone Put salmon in bowl, breaking up as needed Add tomatoes, stock, beans, herbs to onions Cover, simmer Chop all capers, dill pickle Make tarter sauce, refrigerate until needed

Shred cheese Start to cook pasta Whisk eggs Add crumbs, mustard, capers, chives, mix Combine egg mixture and salmon, divide Sauté salmon patties Melt butter Whisk in flour Slowly add milk, whisking When hot and thick, stir in cheese Turn salmon patties When Béchamel is done, cover, set aside When pasta is done, drain, put into bowl Add Béchamel to pasta, stir, add pepper, cover Put salmon patties on plate, cover Put pasta, salmon in oven to keep warm Serve soup Done? Serve salmon, pasta Don't forget the tarter sauce

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By Katie Zeller

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