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Menu Plan for Fall II: Week 1, Saturday
Wild Mushroom Omelet
Chicken Breasts Stuffed with Cheese and Sage
Grilled Potato and Onion Salad
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Much as I love wild (forest and field) mushrooms, I do not gather my own, but buy them in the markets from those who know what they're doing. Unless you really know, I suggest you do the same. That said.... I love it when they start to appear at the markets!
Wild (Forest or Field) Mushroom Omelet
Total time: 20 minutes
A sure sign of fall is when we start seeing cars parked along the sides of the roads, their owners gathering and/or selling wild mushrooms. Use any type that appeals to you, wild or cultivated, a variety if possible.
Ingredients:
- 4oz (120gr) forest or field mushrooms
- 3 shallots
- 1 clove garlic
- 1 tbs fresh basil
- 1 tbs fresh parsley
- 4 eggs
- 4 tsp olive oil
Instructions:
- With scissors, snip herbs, divide in 2 and set aside.
- Clean mushrooms (using brush - do NOT wash) and roughly chop.
- Finely chop shallots, mince garlic.
- Heat 2 tsp oil in medium nonstick skillet. Add shallots and sauté for 3 minutes.
- Add mushrooms and garlic and continue to sauté until mushrooms start to brown, 7 - 10 minutes.
- Remove from pan and divide in 2.
- In a medium bowl beat 2 eggs well with a wire whisk.
- Heat an 8 inch nonstick skillet or omelet pan over medium-high heat.
- Add half of the remaining oil.
- Add eggs and swirl around to cover bottom of pan.
- Sprinkle with half of the herbs.
- When the eggs are almost set put half of the mushrooms on 1/2 of omelet, and, with a spatula, turn the other half over.
- Leave it in the pan for another 20 - 30 seconds to finish cooking, then remove to a plate. Can be put into 250F (125C) oven to keep warm while you make the other omelet... or just cover with a lid.
- Oh yes - repeat for second omelet. Serve, garnished with a few olives if you have them.
Chicken Breasts Stuffed with Cheese and Sage
Total time: 30 minutes
Putting the herbs inside the chicken lets the flavor permeate the whole breast. They're finished with a simple basting sauce and a coating of Parmesan.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1/3 cup shredded cheese
- 4 large fresh sage leaves, or 8 small
- 1 tsp garlic powder
- 1 tbs balsamic vinegar
- 1 tbs olive oil
- 2 tbs ketchup
- 1 tbs soy sauce
- 2 tbs Parmesan
Instructions:
- With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side. You should have a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides.
- Put half of the sage leaves and half of the cheese in each pocket.
- Wrap entire breast with kitchen string to hold it together - and keep as much cheese inside as possible.
- Mix garlic powder, balsamic vinegar and olive oil and brush on both sides of breasts.
- Grill on barbecue for 5 - 8 minutes per side or until done or bake in oven for 25 minutes at 400F or until done.
- Remove from heat and remove string.
- Mix ketchup and soy sauce.
- Spoon the sauce onto the chicken and sprinkle with Parmesan.
- Put back on the grill (with the grill turned off) and cover for 2 minutes, just to melt cheese on top.
- Serve.
Grilled Potato and Onion Salad
Total time: 35 minutes
If you can get large, sweet onions, like Vidalia, they would be great here. I used 2 red onions, also good! We used the same basket that we use for hamburgers. If you don't have a basket, use a mat or grill pan. They get very light and very crisp!
Ingredients:
- 2 medium potatoes
- 1 large sweet onion or 2 smaller red onions
- 1 tbs Dijon-style mustard
- 1 tbs red wine vinegar
- 1 tbs olive oil
- 1 tsp sugar
Instructions:
- Slice potatoes and onions thickly, 1/3" (1cm).
- Put the sugar, vinegar, mustard and oil into a bowl and mix well.
- Brush or spoon mixture onto both sides of the potatoes and onions.
- Lay them flat in a hinged grill basket or into the trusty pan you use to grill vegetables.
- If using a basket grill 10 - 15 minutes per side, or until done, part of the time over direct heat.
- If using a grill pan start over direct heat for about 10 minutes, turning after 5.
- Then move to indirect heat for 10 - 15 minutes, or until vegetables are tender and nicely browned.
- Remove and serve.
- Note: Could be roasted in 425F (210C) oven for 30 minutes, turning once.
Cooking Schedule: 40 minutes for menu |
Add mushrooms, garlic to shallots, sauté |
