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Menu Plan for Fall II: Week 8, Friday

Cream of Mushroom Soup
Seared Scallops with Browned Shallots
Winter Rice Pilaf
Cauliflower with Butter and Herbs

Cooking time: 35 minutes for menu           Cooking schedule: see below for instructions

      We really can't let fall end without Cream of Mushroom Soup.  To go with the scallops I made a Winter Pilaf, with mushrooms and walnuts.

Cream of Mushroom Soup with Sherry

Total time: 20 minutes
     Try to get a variety of forest or wild mushrooms for this rather than the white button.  Cremini will work, but the flavor will have more depth with 2 or 3 types of mushrooms. 

 Ingredients:

• 6oz (180gr) forest mushrooms   try for a mix, forest and/or cultivated
• 1 medium leek, 1 1/2 " (3.5cm) in diameter
• 1 clove garlic
• 2 tsp butter
• 2 cups (16oz, 480ml) chicken stock
• 1/2 cup (4oz, 120ml) milk or cream
• 2 tbs dry sherry
• 2 tsp dried thyme
• 2 tsp dried parsley
• 1 tsp truffle or good olive oil

 Instructions:

• Clean mushrooms (using brush - do NOT wash) and roughly chop.
• Clean leeks and finely slice. 
• Mince garlic. 
• Heat butter in medium saucepan.  Add leeks, garlic and mushrooms and sauté for 8 - 10 minutes. 
• Add stock, herbs, cover and heat through.  
• When soup is done put solids in blender.  Add enough of the broth to purée easily. I used all but 1/3 cup of the stock.
• Add milk and sherry. 
• Check consistency and add more stock if needed. 
• Gently heat just until soup is hot. 
• Ladle into bowl, drizzle with a bit of truffle or good olive oil and serve.

Seared Scallops with Browned Shallots

Total time: 30 minutes
    Use the larger sea scallops for this if you can..... And let the shallots get very crispy. Scallops are best when cooked quickly over fairly high heat.  Overcooking tends to make them tough.

 Ingredients:

• 10oz (300gr) large scallops
• 3 shallots
• 2 tsp olive oil
• 1 tomato
• 1 tbs Balsamic vinegar
• 2 tsp soy sauce
• 1 tsp basil
• 1/2 tsp paprika

 Instructions:

• Clean and slice shallots.
• Roughly chop tomato.
• Heat oil in a nonstick skillet over medium heat.
• Add shallots and sauté until brown and crisp, 15 - 20 minutes.  Remove and set aside.
• Turn heat up to medium-high and add scallops.  Fry until lightly golden, then turn and fry the other side, 4 - 5 minutes total.  Scallops are done when they turn opaque.
• Remove and keep warm.
• Reduce heat to medium, add tomato and stir-fry quickly, 1 - 2 minutes.
• Add vinegar, soy sauce, basil, paprika and simmer 1 - 2 minutes longer. 
• Spoon sauce over shallots, top with browned shallots and serve. 

Winter Rice Pilaf

Total time: 30 minutes
      I often make Rice Pilaf in summer with fresh tomatoes and herbs.  This is a winter version.  Use quick-cooking brown rice or substitute Basmati. 

 Ingredients:

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock
• 2oz (60gr) mushrooms
• 2 shallots
• 1/4 cup (1oz, 30gr) walnuts
• 1/4 cup Greek olives, about 10
• 2 tsp olive oil

 Instructions:

• Combine rice and stock in small saucepan.
• Cover and cook according to package instructions.
• Trim and chop mushrooms.
• Chop shallots.
• Break walnuts into smaller pieces if needed.
• Pit olives if needed and roughly chop.
• Heat oil in a medium skillet.  Add shallots, mushrooms and walnuts and sauté until shallots are tender and it all starts to brown.
• Add olives and heat through.
• When rice is done add to skillet and stir well.  Serve.  

Cauliflower with Butter & Herbs

Total time: 30 minutes
  Often, simple is best!  The first time I tasted cauliflower (my mother never fixed it) I was convinced it tasted just like sweet corn.  Plain, with butter, is still my favorite way to eat it.

 Ingredients:

• 1/3 head cauliflower   enough for 2 persons
• 2 tbs butter
• 1 tsp dried basil

 Instructions:

• Cut cauliflower into pieces, put into a steamer and steam over water for 15 - 20 minutes until fork-tender. 
• Remove and drain water from pan. 
• In same pan melt butter. 
• Add herbs, sauté lightly.
• Pour over cauliflower and serve - adding salt & pepper if desired.

Cooking schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium saucepan, blender, medium skillet, large skillet, saucepan with steamer basket and lid, small saucepan with lid Clean all shallots Slice shallots for scallops, sauté Chop shallots for rice Clean, chop leek Mince garlic Trim, chop all mushrooms, divide Sauté mushrooms, leek, garlic in saucepan Cut cauliflower, start to steam Start to cook rice Sauté mushrooms, shallots for rice Break up walnuts, add to skillet Add stock to mushroom, leek, heat through Pit, chop olives

Chop tomato Purée soup, finish Turn heat off under both skillets Turn rice off if done or close Serve soup Done? Turn heat up under both skillets Remove shallots when hot, set aside Add scallops to skillet, sauté Add olives to skillet for rice, heat through Remove cauliflower Melt butter, add herbs Turn scallops Add rice to skillet, stir, heat Remove scallops Add tomato to skillet Add vinegar, soy, basil, paprika, to skillet, simmer Finish cauliflower Spoon sauce over scallops, add shallots, serve

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