MONDAY 17 November
Use up Leftovers from Friday night.
TUESDAY 18 November
Use up Oxtail soup with bannocks
WEDNESDAY 19 November
Roquefort Pear Salad
Submitted by: Michelle Krzmarzick
Rated: 5 out of 5 by 646 members Prep Time: 20 Minutes
Cook Time: 10 Minutes Ready In: 30 Minutes
Yields: 2 servings
"Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette."
INGREDIENTS:
1/3 head leaf lettuce, torn into bite-size pieces
1 pears - peeled, cored and chopped
1-1/2 ounces Roquefort cheese, crumbled
1/3 avocado - peeled, pitted, and diced
2 tablespoons and 2 teaspoons thinly sliced green onions
1 tablespoon and 1 teaspoon white sugar
2 tablespoons and 2 teaspoons pecans
1 tablespoon and 2-1/4 teaspoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon white sugar
1/2 teaspoon prepared mustard
1/3 clove garlic, chopped
1/8 teaspoon salt
fresh ground black pepper to taste
DIRECTIONS:
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
THURSDAY 20 November
*This is a recipe I heard recently on NPR so it's just by memory and also from what I could copy from the NPR website.
Once the roasted butternut squash comes out of the oven, Lawson crumbles blue cheese over the chunks, letting the tangy bits play against the sweet and mellow gourd. And she adds pecans, which are plentiful in the autumn.
The dish can substitute for a meat entree, Lawson said. And if you have some nice salad leaves around, you can allow the squash mixture to cool, and toss it with the mixed leaves.
FRIDAY 21 November
Roasted garlic & rosemary pork loin cutlets with oven roasted potatoes and zucchini
SATURDAY 22 November
Pasta with made ahead pesto. Serve with steamed veggies and bread.
SUNDAY 23 November
Braised Beef Cheeks
Gourmet March 2003
Adapted from Uno e Bino
Guancette di Manzo
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute.
Active time: 1 1/4 hr Start to Finish: 4 1/4
Yield: Makes 4 main-course servings
4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper
Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
Cooks' note:
• Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
Cooks' note:
• Beef cheeks improve in flavor if made up to 2 days ahead. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating.
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