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Menu Plan for Fall II: Week 10, Saturday
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Daily Recipes:
Baked Goat Cheese with Red Pepper Sauce
Roast Cornish Hens with Herb Sauce
Potato and Garlic Gratin
Sautéed Brussels Sprouts
Cooking time: 75 minutes for menu Cooking schedule: see below for instructions
I buy goat cheese in 200gr (7oz) logs - my only choice. I have half left from last week, so I did another baked goat cheese starter. You could substitute another soft cheese: Brie, Camembert, or even Raclette - but don't bread Raclette, just melt and pour the sauce over.
Baked Goat Cheese with Red Pepper Sauce
Total time: 15 minutes
The slightly pungent goat cheese goes well with the slightly spicy red pepper sauce..
Ingredients:
- 3oz (90gr) aged goat cheese, with white rind either a slice from large log or several from a small one
- 1 tbs dried breadcrumbs
- 1 tsp dried basil
- 2/3 cup Red Pepper Sauce
- 1 tbs tomato paste
- 1 tsp Balsamic vinegar
- 1/2 tsp dried basil
- Red Pepper Sauce:
- 1/2 red bell pepper
- 1/2 medium onion
- 1 clove garlic
- 2 tsp olive oil
- 1/2 tsp chili powder
- 1/4 chicken stock
- 1 tbs white balsamic vinegar
- 3 tbs Greek yogurt
Instructions:
- Slice small cheese into 6 rounds. Each round should be between 1/4 and 1/3" (.75 - 1cm) thick.
- Mix bread crumbs and basil together on a plate.
- Dip both sides of the cheese in the crumbs and place on a nonstick or lightly oiled baking sheet.
- Bake, 400F (200C) for 2 - 4 minutes, just until you see the tops sink slightly or cheese ooze slightly. If it hasn't happened after 4 minutes, take them out anyway - they're ready.
- Gently heat Red Pepper sauce in a small saucepan.
- Stir in tomato paste, vinegar, basil and simmer a few minutes to blend flavors
- To serve:
- Spoon the Red Pepper sauce onto 2 plates. Top with 3 slices of goat cheese and serve.
- Red Pepper Sauce:
- Roughly chop pepper, onion and garlic.
- Sauté pepper, onion, garlic and chili powder until vegetables are soft.
- Add chicken stock, vinegar, cover and simmer 5 minutes.
- Purée in blender with as little of the stock as possible.
- Pour sauce out of blender into a small bowl and stir in yogurt.
Cornish Game Hens with Herb Sauce
Total time: 1 hour 10 minutes
Small, perfectly roasted hens make an elegant presentation for individual servings (with maybe a snack leftover). Remember to put bowls for bones on the table - and wet towels for fingers.
Ingredients:
- 2 Cornish Game Hens, poissin or little, individual chickens or 1 small whole chicken
- 2 tbs soft butter
- 1 1/2 tbs dried tarragon
- 1 1/2 tbs dried summer savory
- 1 1/2 tbs dried thyme
- 1/2 tsp salt
- 2 tbs olive oil
- Herb Sauce:
- 1 tbs butter
- 1 shallot
- 1/2 tsp dried tarragon
- 1/2 tsp dried thyme
- 1/2 tsp dried savory
- 1 tbs flour
- 1/2 cup (4oz, 120ml) dry white wine
- 1/4 cup (2oz, 60ml) chicken stock
- 1/3 cup (3oz, 90gr) Greek yogurt, crème fraiche, or sour cream
Instructions:
- Wash hens and pat dry with paper towels.
- Mix 1 tbs butter with 1 tbs each of tarragon, thyme and savory.
- Divide herb mixture and put half into each of the hens.
- Tie legs close and bend wings around and under the back - so it looks like they are lying there with their arms akimbo. It keeps them from flapping and gives the hen something to rest on.
- Lay them on a rack in a shallow baking pan.
- Rub the remaining 1 tbs butter over the hens and sprinkle the remaining 1/2 tbs of each herb and the salt over the top.
- Put into 400F (200C) oven and bake for 30 minutes.
- Pour 1 tbs oil over each hen and bake 20 - 30 minutes longer or until done. I recommend the thermometer...
- Herb Sauce:
- Finely chop shallot or leek.
- In medium saucepan sauté shallot and herbs in butter until shallot is tender.
- Add flour and stir constantly for 1 minute with a whisk.
- Slowly add wine stirring constantly to thicken.
- Add stock and heat, stirring, to boiling.
- Add yogurt and serve.
Potato and Garlic Gratin
Total time: 70 minutes
Simple ingredients but complex tastes. Yes, there is a lot of garlic, but it bakes with the potatoes, turning soft and sweet and giving a wonderful flavor to the dish. Discard the bay leaves.... This is based on a recipe from Provence the Beautiful
Ingredients:
- 2 medium potatoes, about 12oz (360gr) total
- 2 tbs olive oil
- 10 cloves of garlic
- 3 bay (laurel) leaves
- boiling water as needed
- sea salt
Instructions:
- Boil 1 - 2 cups water.
- Peel the garlic and cut cloves in half.
- Slice potatoes as thinly as possible with a sharp knife.
- Put the potatoes into a large bowl.
- Add olive oil and mix well. Use your hands, separating the slices to get each one coated.
- Spread half of the sliced potatoes in the bottom of small baking dish - just big enough to hold everything.
- Sprinkle with the garlic and add the bay leaves.
- Spread the remaining potatoes slices on top.
- Pour enough boiling water over to almost, but not quit cover.
- Sprinkle with sea salt.
- Bake, 400F (200C) uncovered, until potatoes are tender, about 60 minutes.
- If the top starts to get too brown cover with foil to finish.
- Remove and serve.
Sautéed Brussels Sprouts
Total time: 20 minutes
A lot of people don't like Brussels Sprouts. A lot of people over-cook them. Think there's a relationship? As with most vegetables, simple and quick is (usually) best.
Ingredients:
- 12 - 16 Brussels sprouts I normally serve 6 - 8 per person
- 1 shallot
- 1 tbs olive oil
- 2 tbs chicken stock
- 1 tsp dried thyme
Instructions:
- Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. Cut each sprout into 4 slices.
- Slice shallot about the same thickness.
- Heat oil in a medium nonstick skillet. Add Brussels sprouts, shallots, and sauté until crisp-tender, 10 - 12 minutes.
- Add chicken stock and thyme, cover, reduce heat and simmer 5 more minutes, until just cooked through. Sprouts should be bright green and still retain a wee bit of crunch. Simmer a few minutes longer if you prefer, just be careful not to overcook or they tend to be bitter.
- Uncover, cook off stock and serve.
Cooking Schedule: 75 minutes for menu |
Heat Pepper sauce, add paste, herbs, vinegar |
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