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Week of Menus 4

Week of Menus 4

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Week of menus and recipes with shopping list.
Week of menus and recipes with shopping list.

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Published by: areid5833 on Feb 22, 2010
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Day One: Crisp Pancetta Baked Pork Tenderloin Black Kale with Garlic and Onion Day Two

: Green Salad with Cranberries, Pecans, Goat Cheese and Apple Cider Vinaigrette Maple Syrup and Mustard Glazed Hens Parmesan Potatoes Day Three: Salad Beer-Braised Sirloin Tips with Mushroom Sauce Steamed Rice Day Four: Chicken Coconut Soup __________________________________________ Day One: Crisp Pancetta Baked Pork Tenderloin Serving Size : 4 2 lbs Pork tenderloin 1/2 lb pancetta, sliced thin (you can use bacon if you can't find pancetta, just remember to swap it out on the list) 1 each Granny smith apple, sliced 2 Tbs maple syrup salt and pepper 1. Line the bottom of a pyrex baking dish or other roasting pan with the apples. Drizzle with maple syrup. 2. Salt and pepper the tenderloin, then wrap in the pancetta. Place on top of the apples. 3. Bake at 350 F for about 35 minutes, or until pork is done. Black Kale with Garlic and Onions (a good one from Fine Cooking) Recipe By : Bill Telepan Serving Size : 4 1 lb kale, washed and dried and stemmed 2 Tbs butter salt and pepper 1/2 cups yellow onion, thinly sliced 2 cloves garlic, thinly sliced 1/2 cups chicken stock 1. Fill an 8-qt. pot with 2 inches of water and bring it to a boil over high heat. Add a good pinch of salt and add the kale. Cover with the lid slightly ajar and cook on high heat until tender, about 20 minutes. Turn

occasionally. The kale should have still have a little bite but shouldn't be stringy or tough. 2. Drain in a colander and press with the back of a large spoon to squeeze out as much excess liquid as possible. When the kale is cool enough to touch, chop it into small pieces. 3. Melt 3 Tbs. of the butter in the 8 qt. pot over medium heat. Add the onion and garlic and a pinch of salt. Cook covered, stirring occasionally, until softened, about 5 minutes. 4. Add the broth, bring to a boil. Reduce the heat and maintain a gentle simmer, and cook for five minutes. 5. Return the kale to the pot, stir in the remaining 3 Tbs. butter, season generously with pepper and cook until the flavors are blended, about 7 minutes. ___________________________________________ Day Two: Green Salad with Cranberries, Pecans, Goat Cheese and Apple Cider Vinaigrette
As usual, you can make your own salad here, but I really like this one, and you do already have the maple syrup

Serves 4 - 6 4 cups red leaf lettuce 1/2 cup toasted pecan halves 1/2 cup dried cranberries 1/4 cup Goat Cheese 1 Tbs maple syrup 3 Tbs apple cider vinegar 4 Tbs salad oil kosher salt 1/2 tsp cracked black pepper 1. Mix the maple syrup, cider vinegar, salt and pepper together. Whisk in the oil. 2. Tear the red leaf lettuce into bite-size pieces. Add pecans, dried cranberries and crumble the goat cheese over the top. Drizzle with the dressing and toss to dress evenly. All the dressing may not be needed. Maple Syrup and Mustard Glazed Hens
OK, for this one, I almost never marinate these guys as long as it says to, and trust me, it's not a deal-breaker. But if you remember to do that, go, you! Also, you can cook them in the

oven in a pyrex baking dish if you are lucky enough to have your grill buried under three feet of snow. The one thing you'll need to think ahead on with this is that the hens are usually frozen, so you'll want to thaw them in the fridge beforehand. (obviously)

4 cornish hens 2 tsp dried mustard 1/2 tsp cinnamon 2 Tbs cider vinegar 2/3 cup maple syrup 3 Tbs dijon mustard 2 Tbs soy sauce salt and pepper, to taste

1. In a bowl, combine all ingredients except the hens and mix thoroughly. 2. Butterfly the hens. (Split them in two - I like to use poultry shears or heavy-duty kitchen shears for this.) Marinate butterflied hens in maple/mustard mixture one hour at room temperature or in the fridge overnight. 3. Remove the hends from the marinade and grill the hens over medium heat on the grill. I put them on a foil lined pan so it doesn't gunk up my grill. Or you can cook these in the oven at about 400F in a pyrex dish. Either way, they should be done in about 40 minutes. Simmer reserved sauce on stove until reduced about half while the hens are cooking. Serve over top of hens.Parmesan Potatoes 4 large russet potatoes, cut lengthwise into eighths (wedges) 1/4 cup olive oil 1 tsp crushed red pepper Kosher salt and cracked black pepper 1/2 cup parmesan cheese, grated Position rack in lowest third of oven and preheat to 375F. Place potatoes in a large bowl. Add oil and red pepper, season with salt and pepper and parmesan cheese and toss to coat. Place on a baking sheet lined with parchment. Bake until tender on inside and crispy on outside, turning once, about one hour. ____________________________________________ Day Three: Make up your own salad Steamed Rice Beer-Braised Sirloin Tips with Mushroom Sauce
From Fine Cooking

Recipe By : Molly Stevens 1 tsp dry mustard 1 tsp light brown sugar 1/2 tsp dried thyme leaves, crushed

1/2 tsp ground ginger 1/2 tsp sweet paprika Kosher salt 1 1/2 lb sirloin tip steaks, 3/4 to 1 inch thick 1/2 lb fresh mushrooms 2 Tbs olive oil or vegetable oil 2 Tbs unsalted butter 4 scallions, (green onions) thinly sliced, white and light, green parts separated from dark green parts (save both) 1 cup dark ale or porter beer (such as Beck’s Dark) 2 tsp Worcestershire sauce 1. Mix the mustard, brown sugar, thyme, ginger, paprika, and 1 tsp. salt in a small bowl until well combined. Coat both sides of the steaks with the spice mix. 2. Clean and slice the mushrooms 1/4 inch thick. 3. Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add half the steaks and sear them until nicely browned, 2 to 3 minutes per side (the steaks will brown quickly because of the sugar in the spice mix). Transfer to a plate and repeat with the remaining steaks. 4. Reduce the heat to medium, add 1 Tbs, of the butter to the pan, and let it melt. Add the mushrooms, the scallion whites, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the mushrooms soften and brown, 4 to 6 minutes. Pour in the beer and Worcestershire. Scrape the bottom of the pan with the spoon, raise the heat to medium high, bring to a boil, and cook, uncovered, until the liquid is reduced by half, about 4 minutes. Return the steaks and any accumulated juices to the pan, cover tightly with a lid or foil, and reduce the heat to a low simmer. Braise, turning the steaks after 8 minutes, until tender and just cooked through (they should be easy to slice with a paring knife), about 16 minutes total.Transfer the steaks to a cutting board and slice them thinly. Cut the remaining 1 Tbs. butter into four peices and swirl them into the sauce. Stir in the scallion greens and taste for seasoning. Serve the steak slices over steamed rice. Top with the sauce. __________________________________________ Day Four:
Another one from Fine Cooking This one is kind of ingredient-intensive, but it really is quick to put together and it's delicious.

Recipe By : Nancie McDermott Serves 4 2 stalks fresh lemongrass 2 Tbs fresh lime juice 2 Tbs fish sauce (nam pla)

2 scallions (white and green parts), trimmed and very thinly sliced crosswise 6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters. If you can't find these, use the zest of one lime. 10 to 12 thin slices fresh unpeeled ginger 8 fresh hot red and green Thai chiles stemmed and lightly pressed with the side of a knife (or 3 or 4 serranos, thinly sliced) for garnish (optional) 2 Tbs coarsely chopped fresh cilantro 1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips 1/4 lb white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup 14 oz. can unsweetened coconut milk (shake the can before opening it) 14-oz. can low-salt chicken broth or 1-3/4 cups water 1. Trim away and discard the root end and the top 3 inches of each stalk of lemongrass, along with any brittle leaves. Pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside. 2. In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves or half the lime zest. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves or lime zest; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms. Seriously people. Be careful with those chiles. Don't do like someone I know and get 'em all over your fingers then go take your contacts out. (Man that hurt.) 3. In a medium saucepan, commbine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves or lime zest. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken. 4. Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot. Pass around the chiles for those who want them. _____________________________________ Shopping List Produce1 bunch Cilantro Fresh Ginger (one large chunk - you need about 10 thin slices) 8 fresh hot red and green Thai chiles, or 3 or 4 serranos 2 lb fresh mushrooms

6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters (If you can't find these, don't sweat it - I usually can't either. Use lime zest. There are limes on the list) 4 limes (see?) 1 head Garlic 1 large Granny smith apple 1 bunch Green onions 4 large Idaho Potatoes 1 lb Kale 2 - 3 Yellow Onions 1 head Red leaf lettuce (or one of those boxes of the pre-washed kind) Salad greens (for your other salad) 2 stalks fresh lemongrass (This is getting more common and can usually be found with the other fresh herbs hanging in the produce area in those little plastic boxes. If you can't find it, it's not the end of the world.) Fresh thyme Fresh basil Any other produce you want in your salad you're making up yourself Aisles 2 qts low-salt chicken broth 14-oz. can unsweetened coconut milk apple cider vinegar cracked black pepper Dijon mustard Dried cranberries Dry mustard fish sauce (nam pla) ground cinnamon Ground ginger Kosher salt light brown sugar 1 pt. Maple syrup Olive oil Pecans Red wine vinegar sweet paprika Worcestershire sauce Salad dressing (for your own salad) Rice (I like Jasmine) Dairy Parmesan cheese butter

Beer and Wine dark ale or porter beer (such as Beck’s Dark) Deli 1 lb pancetta, sliced thin (Or if you can't find this, grab some bacon) Goat Cheese Meat and poultry 2 boneless chicken breast half 4 cornish hens 2 lbs Pork tenderloin 1 lb sirloin tip steaks, 3/4 to 1 inch thick (You might also find sirloin tips already cut, in which case, save yourself the time.)

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