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Menu Plan for Fall II: Week 3, Saturday
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Daily Recipes:
Tomato Garlic Soup
Veal Saltimbocca alla Romana
Fried Gnocchi
Butternut Squash with Browned Butter
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
This is an easy dinner with lots of fall flavors. The Veal finishes in the oven, making a relaxing meal, with little last minute work.
Fresh Tomato and Garlic Soup
Total time: 35 minutes
Hot soup, perfect for cooler fall evenings but, with garden fresh tomatoes, still has the flavors of summer. I used vermicelli, but any small pasta would work. Or you could use spaghetti, breaking it into 1" (2.5cm) lengths.
Ingredients:
- 2 garden ripe tomatoes
- 1/2 onion
- 4 cloves garlic
- 2 tsp olive oil
- 2 cups (16oz, 480ml) chicken stock
- 1/4 cup very small pasta - vermicelli, broken spaghetti
- 1 tbs snipped fresh basil
- 1 tbs snipped fresh parsley
- 1 tsp balsamic vinegar
Instructions:
- Finely chop onion and garlic.
- Sauté in medium saucepan in olive oil over medium heat until soft and transparent, 7 - 10 minutes.
- Peel tomatoes and chop roughly.
- Add tomatoes to onion and garlic and sauté for 5 minutes.
- Add chicken stock and pasta, cover and simmer over low heat for about 15 - 20 minutes, depending on pasta, stirring every few of minutes so pasta doesn't stick.
- Remove from heat, add herbs, vinegar and serve.
Note: To peel tomatoes blanch in boiling water for 30 seconds, then plunge into cold water. Peels should slip off easily.
Veal Saltimbocca alla Romana alla Katie
Total time: 25 minutes
This is a very traditional Italian dish.... Made my way. I only make it in the fall when the sage is still fresh and aromatic.
Ingredients:
- 6 thin (or pounded) veal scallops, 10oz (300gr) total weight
- 3 slices Prosciutto, sliced in half
- 2oz (60gr) Gruyère, shredded
- 12 large, fresh sage leaves
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) Marsala substitute Madeira
- 1/2 cup (4oz, 120ml) beef stock
- 2 tbs tomato paste
Instructions:
- Heat oil in large nonstick skillet. Quickly brown veal scallops on both sides.
- Remove and put on an oven-safe platter.
- Add Marsala and beef stock to skillet and let simmer while you assemble the Saltimbocca.
- Place 2 sage leaves on each veal scallop.
- Lay a slice of ham on top of the sage and sprinkle with cheese.
- After the sauce has simmered and reduced a bit add the tomato paste to thicken it.
- Spoon a bit of the sauce on and around the veal.
- Put the Saltimbocca into a 225F (105C) for 10 minutes. This allows the cheese to melt, the ham and sage to cook a bit and the flavors to blend.
- Remove and serve with remaining sauce on the side.
Fried Gnocchi with Garlic and Parmesan
Total time: 25 minutes
The gnocchi are boiled first, then fried until brown and crispy on the outside and finished with garlic, olive oil and Parmesan. They stay soft and chewy on the inside.
Ingredients:
- 7oz (210gr) fresh gnocchi
- 4 cloves garlic
- 1/3 cup (1.5oz, 45gr) freshly grated Parmesan
- 1 tbs olive oil
- 1 tbs good olive oil
Instructions:
- Heat water in a medium pot for gnocchi. When boiling, add the gnocchi and cook just until they all float, 1 - 2 minutes.
- Drain and rinse lightly with cool water.
- Heat 1 tbs oil in a medium nonstick skillet. Add gnocchi and sauté until light brown, stirring and turning occasionally.
- Mince the garlic and add to skillet when gnocchi start to brown, and cook for at least 5 minutes longer.
- To finish:
- Put gnocchi and garlic into a serving bowl. Drizzle with 1 tbs good olive oil, sprinkle with Parmesan and serve.
Butternut Squash with Browned Butter
Total time: 25 minutes
The salty Browned Butter is the perfect foil to the sweet squash.
Ingredients:
- 12oz (360gr) butternut squash, about 1/3 average size squash.
- 1 1/2 tbs butter
- black pepper, salt, optional
Instructions:
- Cut squash into 1/2 inch cubes
- Put into a steamer basket over boiling water and steam for 10 - 15 minutes, or until tender. (Stick a fork in a piece). If you crowd your steamer it may take a few minutes longer.
- When done, remove, put into a serving dish and cover to keep warm.
- Drain the pan and return to medium heat. Add the butter and let it melt and brown, undisturbed. Watch carefully once it starts to brown, as it can burn very quickly.
- When brown, add pepper and salt if you like, and pour over the squash, using rubber spatula to scrape it all out. Serve.
Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.
Cooking Schedule: 40 minutes for menu |
Boil gnocchi, drain, rinse |
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