Weekly Main Course Recipes: September 24, 2010
One: Smoked Salmon Pasta Time: 30 minutes
1 1/4 cups dried pasta
3 shallots
1 tbs olive oil
4 tbs white wine
3 tbs fresh lemon juice, about 1 small lemon
3/4 cup (6oz, 180gr) crème fraiche or Greek yogurt
2 tsp dill weed
6oz (180gr) smoked salmon, (the moist kind: Irish or Scottish)
Thinly slice shallots and sauté in oil until tender. Add wine and simmer until reduced by half. Stir in crème fraiche and heat through. Slice salmon into strips. Add 3/4 of the salmon, dill and lemon juice to the crème fraiche. Heat through but do not let boil. Add pasta and toss well to combine. Put it into a serving bowl, garnish with reserved salmon and serve.
Two: Pork Tenderloin Braised with Apples and Onions Time: Time: 30 minutes
1 pork tenderloin, cut into 1" (2.5cm) thick slices
1 medium onion, thinly sliced
1 medium apple, cut into 12 wedges, suitable for cooking: Golden Delicious, Granny Smith do NOT peel
2 cloves garlic, minced
2 tsp olive oil
1 tsp thyme
1 tsp fennel seeds
1 tbs Dijon-style mustard
1/4 cup (2oz, 60ml) beef broth
1/4 cup (2oz, 60ml) white wine
1/4 cup (2oz, 60ml) Greek or plain yogurt
1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs beef stock
Sauté onion and garlic in oil in nonstick skillet over medium-high heat until tender, about 4 minutes. Add fennel seeds and sauté 1 minute longer. Move onions to the side and add sliced pork. Brown slices on both sides, about 5 minutes total. Add apple slices around pork. Combine thyme, stock, wine and mustard. Pour over pork and apples. Reduce heat to low, cover and simmer 15 minutes.
Uncover skillet and remove pork to small platter. Increase heat and add cornstarch mixture. Stir gently until sauce is thickened. Add yogurt and stir to combine. Spoon apples and onions around pork and serve.
Three: Butternut Squash and Mushroom Risotto Time: 30 minutes
As always, the end result should be creamy, smooth, almost soup-like, never stiff.
2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 - 2 1/4 cups chicken stock
1 onion, chopped
1 tbs butter
3/4 cup Parmesan cheese - freshly grated (about 2oz, 60gr)
Condimenti
Heat chicken stock and keep hot over low heat.
In medium saucepan heat butter over medium-high heat. Add onion and sauté 5 minutes. Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti.
When wine is almost absorbed add a 1/3 cup of stock, stir. When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 2 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
Condimenti
1 chicken breast, boneless, skinless, cut into small pieces
1 slice bacon, cut into matchsticks
2 cups butternut squash, 8oz (250gr), cut into small pieces
4oz (125gr) mushroom, trimmed and sliced
2 tsp olive oil
Heat olive oil in nonstick skillet. Add bacon and sauté until crisp, remove. Add chicken and sauté until cooked through, remove. Add mushrooms and sauté until lightly browned, remove. Add butternut squash and sauté until cooked through. Return mushrooms, bacon, chicken to skillet, cover and keep warm until needed.
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. Wrap what you're not using in plastic wrap and refrigerate.
Four: Tuna Spaghetti Timbale with Ricotta Time: 50 minutes
4oz (125gr) mushrooms, trimmed and sliced
1 medium onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 tbs olive oil
9oz (270gr) canned tuna, drained
4oz (125gr) spaghetti make a circle with thumb & index finger, app 1" (2.5 cm) in diameter
3/4 cup (6oz, 180gr) ricotta
1 egg
1 tsp dried oregano
1 tsp dried basil
1/2 cup (2oz, 60gr) shredded cheese
Cook pasta according to package directions.
Heat oil in skillet over medium heat. Add onion, celery, mushrooms and garlic sauté until tender.
Put tuna into a bowl and break it up with a fork. Add half of the ricotta and mix lightly.
In large bowl lightly whisk the egg. Add the rest of the ricotta, herbs and whisk.
When pasta is done, drain well. Toss to cool a bit (do not rinse) then add to the egg mixture along with 1/4 cup of shredded cheese. Mix well and put into a glass baking dish (mine is 9 inches square). Pat into place.
Spread onion/mushroom mixture evenly over the top. Spoon the tuna/ricotta mixture on top. Sprinkle with remaining 1/4 cup of cheese. Bake, covered with foil (or lid) at 400 F (200C) for 20 minutes. Remove foil (or lid) and bake 5 minutes longer. Serve.
Five: Baked Chicken Breasts with Mustard Crust Time: 40 minutes
2 chicken breasts, boneless, skinless
2 tbs Dijon-style mustard
2 tbs olive oil
1/2 tsp dried tarragon
1/2 tsp garlic powder
1/3 cup dried bread crumbs
1 more tbs olive oil
In small bowl mix mustard, oil, tarragon and garlic. Spread on a plate or flattish bowl. Put bread crumbs on another plate. Roll chicken breasts in mustard mixture to coat thoroughly. Then roll in crumbs. Brush a baking sheet with a bit of oil and place breasts on. Drizzle with remaining 1 tbs olive oil. Bake at 400F (200C) for 30 minutes or until topping is light brown and chicken is done (test if not sure, see techniques). Remove and serve.
Six: Stuffed Peppers, with Sausage and Orzo Time: 40 minutes
6oz (175gr) sausage
1 medium onion, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, minced
1 tbs olive oil
1/2 tsp paprika
1/2 tsp cumin
1 tsp oregano
1/2 cup orzo
15oz (450gr) tomato sauce
1/4 cup beef stock
1/3 cup green, pimento-stuffed olives, chopped
2 nicely shaped bell peppers
1/2 cup (2oz, 60gr) shredded cheese
Put a large pot of water on high heat and bring to a boil. Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds. When water is boiling drop peppers in and simmer for 5 minutes. Remove (use tongs) and put into a baking dish that will just hold them (if possible).
Keep water boiling and add orzo, cook according to package directions (usually 8 - 10 minutes) except drain when still al dente - about 1 minute less then minimum time. Drain in a strainer if your colander has big holes.
In nonstick skillet heat oil over medium-high heat. Add paprika, cumin, and sauté 1 minute. Add garlic, celery, onion and sauté until transparent, about 5 minutes. Add sausage and sauté until cooked through, breaking it up as it cooks.
Add
tomato sauce, stock, olives and orzo. Stir well to combine.
Spoon mixture into the pepper halves. Cover with foil and bake for 15 minutes at 400F (200C). Remove foil and top with cheese. Bake, uncovered for another 5 minutes. Remove from oven and serve.
Note: If all the stuffing doesn't fit into the peppers, keep warm over very low heat while peppers bake.
To serve, spoon the extra sausage / orzo onto plates, and top with peppers.
Suggested menus:
One: Butternut Squash and Mushroom Tart
Smoked Salmon Pasta
Hot Spinach Salad
Two: Butternut Squash Soup
Pork Tenderloin Braised / Apples and Onions
Potatoes a la Two Fat Ladies with Fresh Herbs
Three: Butternut Squash and Mushroom Risotto
Four: Tuna Spaghetti Timbale with Ricotta
Green and White Beans / Tomatoes, Shallots. Sage
Five: Baked Chicken Breasts with Mustard Crust
Potatoes a la Two Fat Ladies with Fresh Herbs l/o
Green and White Beans / Tomatoes, Shallots. Sage l/o
Six: Stuffed Peppers, with Sausage and OrzoShopping List for This Week Find all side dish recipes in index on Member's Page
