Menu Plan for Fall II: Week 7, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Spinach Salad with Sautéed Chicken Livers
Pork Loin Braised with Apples and Onions
Roasted Potatoes
Balsamic Glazed Carrots

Cooking time:  1 3/4 hours for menu          Cooking schedule: see below for instructions

       Chicken livers are not everyone's favorite.  I understand - I'm not fond of gizzards.  If you are not a liver fan, substitute some sautéed mushrooms, canned asparagus or artichoke hearts, hard-cooked egg, whatever appeals to you. We use a bit of apple juice during the winter so, I buy a 6-pack of small juice boxes to have on hand.  Each one is about 8oz. Leftover pork is used in the Hash.

Spinach Salad with Sautéed Chicken Livers 

Total time: 20 minutes
      This salad is traditional and served in every cafe in France - except with escarole and gizzards rather than spinach and livers.  I added the bacon - just because.

Spinach Salad with Sautéed Chicken Livers Ingredients:


Braised Pork Loin with Apples and Onions

Total time: 1 hour 45 minutes
    Apples are traditional with pork, and the flavors, obviously, work well.  Calvados is apple brandy but regular brandy or white wine will work.  We use a bit of apple juice during the winter so, I buy a 6-pack of small juices to have on hand.  Each one is about 8oz.

Braised Pork Loin with Apples and Onions Ingredients:


Roasted Potatoes 

Total time: 35 minutes
   Lovely golden brown and crisp, these potatoes are great with any meats any time.  They are easy to make and the herbes can be varied according to the rest of the meal. In summer we do them on the barbecue grill in an old metal pie plate for the same amount of time..

Roasted Potatoes Ingredients:


Balsamic Glazed Carrots

Total time: 25 minutes
    The sweetness of the carrots pairs perfectly with the richness of the Balsamic vinegar.

Balsamic Glazed Carrots Ingredients:


Cooking Schedule: 1 3/4 hours for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet, small saucepan or skillet with lid,
medium pot or Dutch oven with lid, baking sheet,
whisk, small bowl

Heat oil in pot for pork, add pork, brown
Slice onions
Turn pork
Add onions
Add juice, brandy, stock, herbs, cover, braise
       Pause for 45 minutes
Turn oven on 400F (200C)
Peel apple, quarter, core, slice, add to pork
Peel, cut carrots
Mince garlic
Slice potatoes
Mix oil, vinegar, herbs for potatoes
Add potatoes, mix, put on tray, bake
Slice, trim chicken livers
Cut bacon, sauté

Prepare spinach
Make vinaigrette
Fuss with the potatoes if so inclined
Add chicken livers to bacon, sauté
Add some vinaigrette to spinach, toss
Arrange spinach on plates
Turn livers
Start to cook carrots
Dissolve cornstarch in juice
Remove livers, arrange on spinach
Deglaze pan with remaining vinaigrette
Pour vinaigrette, bacon over livers
Serve salad
Remove pork, onions, apples, keep warm
Increase heat under sauce
Remove carrots, add garlic, thyme, cook, reduce
Thicken sauce for pork
Remove potatoes
Add vinegar, carrots back to pan, cook
Slice pork, arrange on platter, Serve

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