Thyme For Cooking, the Blog

Weekly Menu Planner; Asparagus and Green Garlic Pastry

Still on the Green Garlic kick....

Asparagus and Green Garlic Pastries with Mascarpone

6 asparagus spears, 5" (12.5cm) long
3 green garlic, 2.5" (6cm) long
2 tbs Mascarpone
4 cherry tomatoes
1/2 sheet puff pastry
Chive Vinaigrette

Thaw the puff pastry, if needed. Cut out 2 circles, 6" (15cm) in diameter.  Lay the cut pastry on a baking sheet. Using a table knife, lightly score a line .5" (1.25cm) inside the edge of the pastry.
Trim asparagus to 5" (12.5cm).  Trim green garlic by slicing off root and and removing 1 layer. Trim to 5" (12.5cm), using as much green top as possible.
Bring 1 - 2 inches (5cm) of water to a boil in a skillet large enough to hold the asparagus and garlic in one layer. Add the asparagus and blanch for 2 - 4 minutes, depending on thickness. Remove and refresh in cold water. Blanch green garlic or onions for 2 minutes. Remove and refresh in cold water.
Cut the asparagus in half the short way. Cut the green garlic in half the long way
Slice cherry tomatoes into wedges.
To assemble: Spread Mascarpone on the pastry, out to the scored line.
Laying them like the spokes of a wheel, radiating out from the center: put the asparagus tips at third intervals; put the asparagus ends next to the tips; put the green garlic or onion next. Put one tomato wedge in each 'space'.
Bake in pre-heated oven at 420F (205C) for 10 - 13 minutes, until sides of pastry have puffed around middle and are golden brown. Remove and put on plates. Drizzle with Vinaigrette and serve.

Chive Vinaigrette

1 tsp Dijon-style mustard
2 tsp white Balsamic vinegar
2 tsp fresh snipped chives
3 tbs olive oil, the good stuff

Whisk mustard and vinegar. Slowly drizzle in oil, whisking constantly. Add chives, whisk well.

For the week of April 18 we're having Scallops Provençal, Asparagus Pastries, Artichokes with Yogurt Dipping Sauce, Veal Scallops with Lemon Paprika Sauce, Grilled Pork Chops with Spinach Cannellini Salad, Stir-Fried Turkey with Spring Vegetables, and more...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

101 uses for Green Garlic; an Ode to the "A's"

I once had a book called "101 Uses for a Dead Cat".

Before all the cat lovers start hissing at me: we had a cat at the time, I love cats, and the book is/was hilarious, especially if you know cats!

The authors were truly inventive and the drawings of "Far Side"  caliber.

Needless to say it was what I would classify as a bathroom book.  You know, the kind you keep in the bathroom as available reading material for people who enjoy spending personal time on the, uh, throne....

Which brings up an interesting question: Why would you want to do that?

I worked with a guy once (it's usually men who do this...) who, every morning just after 9:00, would come into the D.P. department, grab the sports section, and disappear into the 'Gents' for anywhere from 15 to  30 minutes.  He would then return the paper and head back to his office.

Every day.

I can think of a lot more pleasant places to read the paper.

I rather like a comfortable chair with a cup of coffee to do my reading....

Back to the '101 Uses'; I no longer have the book but the title has stuck in the recesses of my brain. 

Right now I'm looking for 101 uses for green garlic.

I love this time of year.

The arrival of the "A's"

Asparagus: green, white and violet are all here now!

Artichokes: both violet and green.

Avocados:  I know, a berry, not a vegetable...

Ail vert: green garlic.

What?

You're not familiar with green garlic?

You poor thing!

Green garlic is simply garlic that is pulled and eaten, young, before the bulb splits into cloves.  It looks a bit like a green onion (as you can see in the photo) and has a wonderful, mild but not weak, garlic flavor.

It's perfect to eat raw or lightly cooked as one gets lots of garlic flavor without the 'bite' or heat of regular raw garlic.

Like in some creamy scrambled eggs, with a slice or 2 of avocado. 

That was how I had green garlic the first time; at a little restaurant in Huesca, a small village in the mountains in Spain, above the Somotano wine region.

It was love at first bite.

I didn't see it at the markets for a few years, then last year I found 1 bunch.

This year I have been able to buy it twice - and the season is still early.

The secret may be out....

Now that I have 4 whole bunches, I can expand my Green Garlic repertoire. 

It's lovely sautéed in olive oil and poured over lightly steamed asparagus.

But I needed more....

Then I remembered a Spanish dish that I had, somewhere, that had a green sauce, full of garlic (I did say Spanish, didn't I?) and parsley.

Hmmmm.  Green. With garlic.  Green.  Garlic.

That's it!!!! Green Garlic Sauce!

Shrimp, maybe...

On a bed of creamy Orzo with Marscapone... and some fresh, sautéed  Green Garlic

Shrimp in Green Sauce

shrimp (prawns) 12oz cleaned (350gr)  
2 tbs olive oil
1 tbs fresh lemon juice
4 tbs chopped fresh parsley
3 green garlic, including green tops, chopped

Mix olive oil, lemon, chopped parsley and green garlic in a medium bowl.  Add shrimp and combine.  Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through. 

Orzo with Green Garlic and Marscapone

2/3 cup orzo
1 cup chicken stock
1/3 cup white wine
2 green garlic, including green tops, chopped
2 tsp olive oil
1/3 cup marscapone

Briefly sauté green garlic in oil in a small saucepan.  Add orzo, wine, and stock, cover and cook until all liquid is absorbed, about 12 minutes.  Stir in marscapone.

 

There are shrimp under all that parsley and garlic....really...

Trust me on this!

Green Garlic for Weekend Herb Blogging!

Go get some.....

Weekend Herb Blogging is being hosted by Ramona, of The Houndstooth Gourmet, this week.  Be sure to visit her blog on Monday for this week's recap of the wildly successful event started over  2 years ago by Kalyn, of Kalyn's Kitchen.

Fried Tomatoes with Mozzarella and the Weekly Menu Planner

This is the antithesis of the Caprese Salad.

And it's not 'Fried Green Tomatoes', either.

It's everything that one does not, normally, want. 

But, I'm not getting a decent spring, now,  either, am I?

Fried Tomatoes with Fresh Mozzarella

You want rather hard, supermarket tomatoes for this, not nice, fresh garden ones and cow's milk rather than buffalo milk mozzarella.  Basil 's not in season, so toss on a few olives...
Put a dash of kir in your white wine to pretend it's a rosado and Voila!  A faux spring salad!

2 large tomatoes
1 fresh mozzarella
1 egg
1/3 cup flour
1/3 cup bread crumbs
oil or butter for frying (I always use olive oil)

Cut 2 thick slices from each tomato (tossing top and bottom). They should be 1/2 inch thick each - if you can get 3 - use 3! Slice the mozzarella - one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, bread crumbs in one and the egg, beaten with a fork, in the last. Put a large, nonstick skillet on medium - medium high heat. Add oil and heat. With your fingers  pick up one tomato slice, dip both sides in flour, then egg, then bread crumbs, and place in skillet. Fry 3 - 5 minutes or until brown; turn with a spatula and fry for 3 minutes more. Lay mozzarella slices on top of each tomato, cover the pan and cook for 2-3 minutes, until cheese just starts to melt. Transfer tomatoes to individual plates,  garnish with some olives and serve..

For the week of March 28, we're having Fried Tomatoes, Tuna with Capers, Velvet Corn Soup, Sweet and Sour Pork, Pork Chops with Ginger Capers Sauce, and Upside Down Yorkshire Pizza Pie (you figure it out!)

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Bon Weekend!

Tuna and Feta Tarts; Weekly Menu Planner

The feta I used for these is Greek: little cubes that come in a glass jar covered in olive oil. They will not melt like other cheese, but stay whole and get lightly browned.

Tuna and Feta Tarts

3 oz (90gr) canned tuna
2 tbs Greek or plain yogurt
2 tbs black olive tapenade (or green)
3 oz (90gr) feta cubes (or other feta cheese)
1/2 sheet puff pastry
small, ripe avocado, sliced

Thaw the puff pastry, if needed. Lay out puff pastry and cut two 3 X 5 inch rectangles (7.5 X 12.5cm). Lay pastry on baking sheet. With a knife lightly score a line around the edge of each pastry, about 1/3" (.75 cm) from the edge. Do not cut through the pastry! (A butter knife works best.) Divide the Greek yogurt and spread within the scored lines. Open and drain the tuna. Divide evenly and spread on the yogurt. Add tapenade. Divide the feta and sprinkle on top. (I used 6 - 7 cubes per tart.) Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown. Remove and serve. Garnish with sliced avocado.

For the week of March 7, we're having Pumpkin Timbales, Tuna and Feta Tarts, Veal with Parsley and Marsala, Risotto with Feta, Ham, Peas and Carrots, and Roast Pork with Potatoes and Apples.

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Pumpkin Timbale; In-Flight Entertainment

I love travel: getting up at 4am; sitting on the tarmac for hours; seeing how multiple airports handle security screening; walking around in my stocking feet in public places; sitting next to a Righteous Complainer for 13 hours....  Travel has such a way of broadening one's experience!

It started out well enough, other than the getting up at 4am part. 

Mon mari dropped me off at the airport in Nante 45 minutes before my flight left - ample time to get checked in, through security, and have a coffee and pan au chocolate.

Lovely flight to Paris; the transfer from CDG to Orly was smooth.  Oh I had been warned in Nantes that the air traffic controllers (a.t.c.) at Orly were striking and causing a few difficulties, but I figured the worst case would be I would have to spend the day in Paris.  Pas mal!

I checked in for my flight at Orly and it was on schedule.  I handed over my luggage and got to the waiting lounge just in time to hear that the a.t.c. had rescinded our departure slot and there would now be a 3 hour delay. 

I would miss my connection in Newark.

I got another coffee and stood in line for the computers, to alert everyone about my change in plans.

Made a few phone calls, sent a few emails, went to the bathroom...  When I came out the lounge was empty.  The a.t.c. had reinstated our departure slot.

I would make my connection in Newark.

Got all settled in on the plane, doors close, flight attendants (f.a.) took their seats.... The pilot announced that the a.t.c. had rescinded our departure slot.  There would be a delay of somewhere between 20 minutes and 3 1/2 hours, give or take...

I would miss my connection in Newark.

But, I was on the plane, the seat was comfortable and my seat-mate appeared quiet. I got out my stack of 'Discover' magazines and settled in for a pleasant read.

That's when I realized that my seat-mate was a Righteous Complainer (R.C.).

I will give you the brief version:

1st:  He complained to the lead f.a. that he was hungry.  The f.a. offered snacks (pretzels).  The R.C. proceeded to explain to the f.a. that a lunch should be available for all of us (passengers) as the crew obviously knew this delay was going to happen.  The f.a. explained that is was a hot lunch and they couldn't prepare it until the plane was in the air.  They continued to explain their respective positions (the R.C.'s based on opinion; the f.a.'s based on fact) for about 20 minutes.

2nd:  The crew got together a little snack: beverages, crackers, pretzels and passed it out.  R.C. refused to have any.  More discussion ensued.

3rd.  3 1/2 hours later we take off.  the R.C. asks the f.a. what he is having for lunch.  The f.a. said, as it was a 'special request' lunch, he would have to check.  R.C. says he doesn't want a special lunch, he just doesn't eat red meat.  The f.a. said that IS a special lunch.  More discussion ensued. 

4th: Lunch is served.  R.C. doesn't eat his salad and refuses the bread.  (Obviously he is so hungry by now that he has deminished mental capacity).  He did note that his salad was the same as mine - not 'special'.  He is finally served his fish and picks at it for 15 minutes.  (While I was enjoying some lovely lamb chops, potatoes Savoyarde and some perfectly done minty carrots)

That covers the first 5 of a total of 12 1/2  hours on that plane.  I won't dwell on it longer.

I did miss my connection in Newark.

As if to compensate me for my forebearance (I allowed R.C. to live) the airline booked me into a lovely room at a rather fancy Marriot (room rate 350.00), at their expense (even though the delay was not their fault). 

24 hours after leaving home I was half way to my destination.

I love travel! 

One of the things I both love and hate about travel is cooking.  I don't cook while visiting family which is a lovely break... But I miss it.

I froze a lot of pumpkin last fall (as well as zucchini). 

Pumpkin, like other winter squashes are low in calories and full of vitamins, like C and E.  They have high levels of antioxidants and carotenesand work to help lower cancer risk, heart disease, cataracts and strokes.  Plus they're naturally low in calories.

One of my favorite ways to add vegetables to our diet is to have them as a first course.  And I love to make timbales: easy to put together; elegant to serve. 

This Weekend Herb Blogging, founded by the lovely Kalyn, of Kalyn's Kitchen, is being hosted by Erin of The Skinny Gourmet.    Check out her gorgeous blog on Monday for all the wonderful recipes from around the world.

Pumpkin Timbales with Shallot/Prosciutto Garnish

1 cup pumpkin
2 tbs crème fraiche
1 egg
nutmeg
Caramelized Shallots and Prosciutto

Butter 2 ramekins and line with buttered parchment or waxed paper. Make 2 more circles and butter one side for the top. Put the egg in a medium bowl and whisk lightly. Add crème fraiche and whisk. Add the pumpkin, nutmeg and stir well to combine. Put the paper circle, buttered side down, loosely on top. Put ramekins into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins. Bake in 400F (200C) oven for 30 minutes, until set - top will be firm. Remove from oven and carefully remove ramekins from hot water. Remove paper. Run a knife around edges of timbales and invert onto small plates. Sprinkle with a bit of Paprika. Garnish with Caramelized Shallots and Prosciutto.

Caramelized Shallots and Prosciutto

3 medium shallots, sliced
2 tsp olive oil
2 slices Prosciutto or Iberian Ham, sliced

Heat 2 tsp olive oil in nonstick skillet over medium-low heat and add shallots. Sauté for 20 minutes, until starting to brown.  Add ham and continue to sauté until nicely browned.

Oh, I made it to Minneapolis this morning...in case anyone is wondering....

In Celebration of the Legume: Lentils, Two Ways, and...something else...

Gilli, from So So Simple Food,  sent me a hilarious account of how some of us can be terribly busy all day long and end up with less done than we started with.

It reminds me of an old saying: "The Hurrier I go the Behinder I get!"

Part of it can be attributed to the fact that our minds are so incredibly busy with important things that we often don't remember why we are where we are.... Or where we put whatever was just in our hands. 

Which, of course reminded me of one of the occasions when mon mari lost his car keys.

(I have NEVER lost my car keys.  I have, on several different occasions, locked them securely inside my running car, leaving me on the outside with no access, but I did NOT loose them.  I knew exactly where they were.  I could see them. They were not lost!  I should add that I have only done this in extremely cold weather, usually during a blizzard.)

Back to mon mari, who DOES lose temporarily misplace his car keys.

On this occasion they had been missing a few days.  We never worry when they go missing, we know that eventually they'll come out of hiding.  Still, mon mari had spent a considerable amount of time combing the house, retracing his every step many times, all in vain.

Our house in Andorra was very tall and narrow.  On the first level, over the garage and coming off the sitting room were several small planted terraces or large window boxes.  The only access was either through an open window, where one could reach about 25% of the area or by climbing on a ledge, going around the corner of the house, until the  first 'box' was reached.  Once in the first box one could safely stand up and reach the others.  Needless to say they were not religiously tended.

One could also have used a ladder, naturally, but we didn't have one long enough.

There were small shrubs, flowering bulbs, etc. planted in them by the former owners.

As it was a particularly lovely early summer day and I was feeling particularly industrious (and brave) I decided to clean the dead spring flowers from the boxes. 

I climbed around to the first one, finished my cleaning and went on to the second.  I couldn't reach to the edge from where I was standing so I climbed up into it. 

There, on the far side, were his keys.

We he has no idea how they got there. (I have a few theories....)

But he's not absent-minded....

Hmmm, seems like I'm forgetting...Oh yes...

How could I possibly forget that it's bean month!

Or more properly expressed:

This is the month that we celebrate our ongoing love affair with the Legume!

And a deep and abiding love it is. 

I love all shapes, sizes and colors - any kind, any flavor, any time!

Susan, of The Well-Seasoned Cook, is  collecting recipes to showcase the versatility of these dried darlings.

But I couldn't decide what to share: A side dish?  A salad?  First course? Main course?

As usual, when faced with a decision, I don't...decide that is. 

Here, have two, they're good for you!

Lentils Provençal

2/3 cup dried lentils, I use Lentilles du Puy
1 1/3 cups chicken stock
1 bay leaf
2 shallots
2 cloves garlic
2 tsp olive oil
9 - 12 Greek olives
1 tbs dried parsley
1 tbs Dijon-style Mustard

Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain. Cook the lentils in water and stock, with the bay leaf, about 30 minutes / according to package directions or until done. When done, remove from heat and drain if needed. Remove the bay leaf. (Divide lentils and refrigerate half for the salad below.) Finely chop shallots and mince garlic. Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until tender, about 10 minutes. Pit the olives if needed. Roughly chop olives and add to shallots along with the parsley and lentils. Heat through. Stir in the mustard and serve.

Lentil Salad with Goat Cheese

1 cup cooked lentils
1/2 cup chopped red pepper,
1/2 cup sliced celery,
goat cheese, 6 slices
8 - 10 walnut halves
2 tbs olive oil - the good kind, for salads
1 1/2 tbs White Balsamic vinegar
1 tbs whole grain or Dijon-style mustard

Chop the red pepper. Slice the celery. In medium bowl whisk olive oil, mustard and vinegar well. Add lentils, celery and pepper and mix well. Slice goat cheese and arrange on one side of each plate. Divide lentil salad and place next to goat cheese. Garnish with walnuts and serve.

Be sure to visit  The Well-Seasoned Cook after the 9th of Feb. to see the entire celebration.

Now, where was I......

Tomato Flan with Avocado and the Weekly Menu Planner

Tomato Flan with Avocado 
These simple flans have the look and consistency of a soufflé without the work. Combine them with a sliced avocado and a bit of creamy dressing for a colorful first course.

3 eggs
1/2 cup (160ml) tomato sauce (save the rest for Thursday)
3 tbs Greek yogurt or plain yogurt or crème fraiche
1/2 tsp dried basil
1/2 tsp dried oregano
1 ripe avocado
a bit of lambs lettuce, paprika
Yogurt Dressing
2 tbs Greek or plain yogurt
2 tsp mayonnaise
2 tsp Dijon-style mustard

Prepare ramekins: butter and line the bottom with buttered wax or parchment paper. Make and butter a circle of paper for the top as well.
Whisk eggs, tomato sauce, herbs and yogurt together and pour into ramekins. Put paper circle on top - it doesn't need to touch. Put into a roasting pan with deep sides - I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins. Bake for 30 minutes at 450F (220C) - they should be set - firm on top. Remove from oven and from hot water. Run a table knife around the sides to loosen (if necessary). Put a small plate over top of ramekin and flip over. Remove ramekin, and paper from top (formerly bottom) of timbale. Carefully turn back so top is up. Remove paper. Cut avocado and remove pit. Slice thinly and fan slices around flan. Mix mayonnaise, yogurt and mustard. Add half to each plate and serve.

For the week of February 1, we're having Red Snapper, Tomato and Red Pepper Soup, a French farm classic: Braised Chicken and Rice, Pasta alla Amatriciana, and Pork Tenderloin in Mustard and White Wine.

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Artichoke and Olive Mini Frittatas, and Game Time!

A British friend once said that 'England invented the most popular sports in the world; and can't win at any of them.'

He watches sports. Any sport; any time; all of the time.

I, on the other hand, have never been much of an athletic supporter.

Don't get me wrong; I enjoy watching sports.  I have, on various occasions, watched, and become thoroughly engrossed in: tennis matches, baseball games, American football, European football, basketball, golf, rugby... I've even watched test cricket, although not all five days.

I just have to be someplace other than my own house to do it.  I'll happily become involved in the game in a bar, or club or someone else's house.  But in my own?  No.  There is just too much other stuff to do.
(I also don't sit down to read a book or magazine, or watch television.)

The other problem I have, especially with watching professional sports, is deciding on which is MY team.

When I was younger, living in Wisconsin, I was a Packer Backer. 

Something changed as I got older; partly because we started moving around a bit, partly it's something more difficult to explain; but I started rooting for the underdog.

If we were at a SuperBowl Party, and Team A was the party favorite, but not expected to win, all was well.  I was right there with the rest, yelling encouragement, and bemoaning stupidity.

If they were expected to walk away with the title, I was mentally pushing Team B to victory.

Needless to say that attitude didn't win any points.

Oh, and one last thing: I prefer watching sports where the participants are not so bundled in body armor as to make them unidentifiable and impervious to harm.   I mean, where's the sport in that?

Besides, if I'm going to watch a bunch of guys running around a field for a few hours at least give me something fun to look at....

When it comes to the food, however, I'm always ready to play.

I've done everything from sit-down turkey dinners to the, more traditional, Guacamole Dips and Chips party for past SuperBowls. When Mansi, of Fun and Food decided to host a pre-game party event to help set the mood, I couldn't resist.   

I'm bringing some versatile Mini Frittatas: They can be eaten hot, warm or cold; with a fork or the fingers; seated at the table or wandering around a party. They are great for picnics and any event that needs food prepared in advance. They're good the day you make them and the day after. And they're easy!

Artichoke and Olive Mini Frittatas

1 small jar marinated artichoke hearts, (6oz, 180gr)
3 eggs
18 black, Greek olives, about 1/2 cup
1/2 cup (2 oz, 60gr) shredded Gruyère
1 tsp dried oregano
1 tsp paprika
olive oil, butter or cooking spray
Olives or artichokes for garnish

Open and drain artichoke hearts. Cut into quarters. Pit the olives if needed, and in half. Butter, oil or spray a non-stick muffin (tartlet) pan - one that holds 6. I know it sounds redundant to butter a non-stick pan but these will stick if you don't. (Not necessary if your pan is silicone) Crack the eggs into a large bowl, add oregano, paprika and whisk well. Place the olives, artichokes and cheese in each cup, dividing evenly. Add the eggs evenly to each cup, ladling over the top. Bake at 400F (200C) for 12 - 15 minutes or until set. Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. Serve with a garnish of olives or artichokes, warm or at room temperature.

Check with Mansi, at Fun and Food after Jan 31 to see all of the great party food.

And may the best team win!  (Or, at least, the one that scores the most points)

Polenta Cakes with Chevre and Pimiento; the Weekly Menu Plan

Delicious and easy - minor assembly required.

I use quick cooking polenta, it takes about 10 minutes. It can be made ahead and refrigerated. I use whole Spanish Pimientos. If you can't get them substitute pimentos or roasted red peppers.

Polenta Cakes with Chevre and Pimiento

goat cheese, log, 3oz, 100gr (2 1/5 - 3", 7cm)
pimientos or roasted red peppers, 3 - 4oz , 100gr (save the rest for the lasagne)

Polenta Cakes
Balsamic Reduction

Polenta Cakes
1/2 cup chicken stock
1/8 cup (2 tbs) polenta
1/8 cup (2 tbs) Parmesan, grated

Heat stock in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done. Add Parmesan and stir well. Tear off 2 pieces of cling film and lightly oil. Divide the polenta in half and place each half in the middle of the cling film. Then place it into 2 small bowls or ramekins, 3 - 4" (8 - 10cm) in diameter, with the film on the bottom. The polenta will spread out to fit the shape. (We just want something to make round patties.) Cover the top with film and refrigerate until needed.

Balsamic Reduction

1/3 cup (3oz, 90ml) balsamic vinegar
1/4 cup (2oz, 60ml) beef stock
1/4 cup (2oz, 60ml) red wine
1 tbs brown sugar

Combine all ingredients in a small saucepan and cook at a brisk boil until reduced to about 1/3 cup. Allow to cool until needed.

To assemble: Lay polenta cakes on small plates. Open and drain peppers. Slice peppers into 1/2", 1.25cm, strips. Arrange 6 - 8 strips on each polenta cake, coming out from the center like spokes on a wheel and draping over the edge of the polenta. Cut two 1 1/4" (3cm) slices of goat cheese and place in the center of the cake. Drizzle the Balsamic reduction over the top and serve.  

For the week of January 18, we're having Cauliflower and Gruyere Soup, Balsamic Glazed Salmon, Polenta Cakes with Goat Cheese and Red Peppers, Roasted Pork Tenderloin with Red Wine Shallot Confit and Mushroom and Chicken Lasagne (with the rest of the Pimientos).

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Spinach and White Bean Salad and the Weekly Menu Plan

Minor change to my menu post - might as well post the recipe to go with the photo, right?

Spinach  and White Bean Salad

Fresh spinach, 6oz (180gr)
1 can white beans, cannellini 15oz 9450gr)
3 - 4 shallots
2 tsp olive oil
1 tbs white Balsamic vinegar
1 tsp Dijon mustard
1 tsp Herbes de Provence
3 tbs olive oil - the good stuff

Slice shallots and sauté in oil over medium heat until brown and crispy, 20 minutes. Do not let burn. Open, drain and rinse beans. Wash spinach if necessary. Tear, if needed, and put into a salad bowl. Whisk together vinegar, mustard and herbs. Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy. Add about half to the spinach and toss well to coat - tongs work well. Arrange on 2 plates. Add the remaining dressing to the beans and stir to combine. Arrange the beans on top of the spinach. Divided the shallots and sprinkle on top. Serve.

For the week of January 11, we're having Ricotta Frittata; Seared Tuna with Mustard Cream; Spinach and White Bean Salad; Chicken Breasts stuffed with Prosciutto, Spinach and Cheese; Creamy Risotto, Tomato Meatball Soup and Chicken and Ricotta Enchiladas.

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!