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Menu Plan for Fall II: Week 9, Saturday
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Daily Recipes:
Baked Goat Cheese with Dates and Nuts
Braised Lamb with Chickpeas and Butternut Squash
Simple Couscous
Cooking time: 75 minutes for menu Cooking schedule: see below for instructions
I'm cooking my way around the Mediterranean this winter. The lamb is a Moroccan dish that would, traditionally, be made in a tagine, or baking dish with a high, conical cover. Use one if you have it but any heavy pot or Dutch oven will work.
Baked Goat Cheese with Dates and Nuts
Total time: 15 minutes
Our little green grocer had some very sweet Medjool dates that inspired this. They were sold individually... I bought 6. They were almost like candy.
Ingredients:
- 3oz (90gr) aged goat cheese, with white rind 1 slice from a large log or several from a small one
- 1 tbs dried breadcrumbs
- 4oz (120gr) mushrooms
- 1oz (30gr) pecan or walnut halves
- 1oz (30gr) Greek olives, 10 - 12 olives
- 2 tsp olive oil
- 1 tsp Worcestershire sauce
- 4 - 8 dates, depending on size, Medjool or other
Instructions:
- Trim and slice mushrooms.
- Pit the olives if needed and cut in half or thirds.
- Heat oil in medium skillet. Add mushrooms and sauté until golden brown.
- Add Worcestershire, olives, nuts and sauté 2 minutes longer.
- Slice cheese into 6 rounds (if small log). Each round should be between 1/4 and 1/3" (.75 - 1cm) thick.
- Put bread crumbs 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.
- Spoon the mushroom mixture onto 2 plates.
- Top with 3 slices of goat cheese; add the dates and serve.
Braised Lamb with Chickpeas and Butternut Squash
Total time: 1 hour 15 minutes
This is meant to be like a tagine - which is the name of both the method/type of cooking and the conical-shaped dish they are made in. This should be thick and chunky, with little visible liquid remaining. Couscous is the traditional accompaniment.
Ingredients:
- boneless lamb, shoulder or leg, pieces, 12oz (360gr) or lamb ribs 20oz (600gr)
- 3/4 cup (6oz, 180gr) chickpeas
- 1 1/2 cups (7oz, 210gr) cubed butternut squash
- 14 - 16 Greek olives (1.5oz, 50gr)
- 3 shallots
- 2 cloves garlic
- 2 tsp olive oil
- 1/3 (3oz, 90ml) cup white wine
- 1 cup chopped tomato
- 3 bay leaves
- 1 tsp rosemary
- 1/2 tsp paprika
Instructions:
- Slice shallots; mince garlic.
- Drain and rinse chickpeas.
- Pit olives if needed and roughly chop.
- Cut lamb into large pieces and trim excess fat.
- Heat oil in a heavy pot or Dutch oven with tight-fitting lid.
- Add lamb and brown on all sides. Remove and set aside.
- Add the shallots, garlic, paprika and sauté until tender and starting to brown, about 5 minutes.
- Return the lamb to the pot, add herbs, wine, tomato, chickpeas and squash.
- Cover, turn heat to low and braise for 60 minutes.
- When done, spoon meat and vegetables onto a platter and serve.
Simple Couscous
Total time: 15 minutes
This is couscous at it's simplest: just a bit of herbs and oil, the perfect dish to accompany a sauced fish or meat...
Ingredients:
- 1/2 cup (3oz, 90gr) couscous
- 3/4 cup (6oz, 180ml) chicken broth
- 2 tbs snipped chives
- 1 tbs snipped basil
- 2 tsp good olive oil
Instructions:
- Heat chicken broth to boiling.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- Add herbs and oil to couscous, fluff gently with a fork to combine and serve.
Cooking Schedule: 75 minutes for menu |
Once it's simmering - take a 30 minute break... |
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