I’m starting this week, despite the fact that it’ll be a short one for us. We have friends in from India and we’ll be hosting a small group for wine and snacks before we head out with the visitors towards Niagara and Toronto. A short week to plan for, but challenging. We’ll need to organize ourselves to cook just enough to empty out the fridge before a weekend away, and to somehow avoid cooking too much for to-do since we’ll be leaving the following afternoon.
Monday
- Chicken roasted with Brussel
sprouts, potatoes
Tuesday
- Tomato and beet soup (using
leftover chicken and carcass)
- Roasted spaghetti squash tossed
with kale, parmesan crusted tilapia
Wednesday
- Cod “Brandade,” baguette and
green salad with apples
Thursday
- Vegetarian snacking spread for
9-10 people
- Baguette
- 4 or 5 cheeses, mix of hard and
soft
- Store bought antipasti selection
(olives, marinated artichokes, mushrooms)
- Baked quinoa-cauliflower balls
- Apple cheddar pizza with
caramelized onion and walnuts, cut into small portions
- Butternut squash pizza with sage
pesto and balsamic glaze, cut into small portions
Monday
The plan was to get as much
shopping done as possible Monday. Fish, tilapia or whatever is on sale,
will get picked up fresh Tuesday. Baguette and antipasti will be left
until Thursday itself. The idea behind chicken is to get the
week rolling and to give me a head start flavour-wise when I salvage the
carcass for a soup on Tuesday.
February’s issue of “Food and
Wine” has a one-page spread with four easy Brussel sprouts recipes. Nothing
fussy, just a reminder from the friendly editors that Brussel sprouts are out
there. A fact I’d almost forgotten since Christmas dinner.
Today’s plan is to tweak the
“Food and Wine” roast chicken with 40 Brussel sprouts recipe. I didn’t count
out 40 sprouts but I’ve made sure I’ve got enough for dinner tonight and
lunches tomorrow. I figure about a big handful for each of the
meals.
Traditionally, I’ve roasted
chickens at 350 at 20 minutes a pound. It has always worked. I take recipe
ideas for the flavour combinations and then just cook my way. Lately, though,
I’ve been following the recipe more closely when they suggest cooking at a higher
heat. I haven’t gotten a handle on how long to do it per pound without a recipe
guide, but the couple of times I’ve done it, I’ve gotten good results and a
much crispier skin.
In this case, working with a
4-pound bird, we roast at 450 for 30 minutes. I’ve melted butter and mixed it
with some olive oil, brushing the skin thoroughly. Salt and pepper goes inside
and out, and the cavity is stuffed with sprigs of rosemary and thyme, a
quartered onion, half a lemon, and some garlic. I’m using roast garlic I’ve
picked up from the antipasti bar at the grocery store. I slice a few more
pieces and tuck them under the breast skin. Finishing, I sprinkle the chicken
with paprika and wedge a few slices of lemon next to the wings, near the legs.
I’ve cut a few more slices and arranged them on the breasts. In a half-hearted
way, I’m hoping they’ll candy. Not sure it’ll work, but it’ll help moisten the
breast, at the very least. I still don’t quite trust the high heat cooking
method.
After 30 minutes in the oven, I add
the cleaned Brussel sprouts. I’ve tossed the sprouts with the remaining olive
oil and butter mix, and I’ve tipped in some of the oil the roast garlic was
sitting in. Salt and pepper, and nearly a teaspoon of ground caraway. Cook for
20 minutes.
Meanwhile, I’ve parboiled some
potato wedges and tossed them with butter and oil. Salt. These get added to the
oven at the same time as the Brussel sprouts.
After 30 minutes, take the
chicken out. Let it sit for 15 minutes. I returned the roasting pan with the
sprouts to the oven after adding the juice of half a lemon. Once the 15 minutes
were up, the potatoes and sprouts were removed and everything plated.
If the potatoes need a bit more
time, take it. The sprouts can be kept warm and the chicken tastes great even
as it cools. Because it’s roasted at a high temperature, we ate in just a
little more than an hour. Lost of downtime to chat after the first day back to
work.
Tuesday
Come winter, I make a soup every
week. It’s the easiest way to ensure simple lunches or a quick midweek meal,
and it helps finish up any veggies or herbs I may not have used the week
before. Plus, it warms the apartment on a chilly day.
This week’s no exception and the
soup is going to make use of some fennel, three pre-cooked beets and a head of
cabbage. I’ve got the luxury of starting early in the day and letting it sit
before dinner, so I do. I take the long way around, though, and make a stock
from scratch with the veggie-bits I’ve been stockpiling. I add garlic, two bay
leaves, some salt. It’s heavy on mushroom ends, so it’ll have a woodsy flavour,
and I add half a salvaged fennel bulb as well as the chicken carcass Monday.
I’ve saved the chicken pieces for later and trimmed the fennel fronds for a
garnish.
The stock simmers merrily for
about two hours before I strain. A onion is browned before I add two cubed
carrots and one of the beets. Next comes a can of diced tomatoes and the broth.
I add close to a teaspoon each of cumin and cayenne, and a bit of salt. I’ll add
pepper later once I see how the spices develop.
After about 30 minutes, I puree
with an immersion blender to make a richer, thicker base, and then I add the
remaining two beets, diced, and half a head of thinly sliced cabbage. After ten
minutes I add the chicken. It’s pretty much ready, but I leave it going for
another 10 minutes and add the pepper.
While this is happening, I empty
half a package of salted cod pieces into a glass bowl and cover it with cold
water and then plastic wrap. I’ll keep the bowl in the fridge and change the
water at least three times before cooking with the cod Wednesday night.
The cod I buy comes in 1-pound packages. Costs about $5, so it’s a nice treat
at low cost.
Spaghetti squash is great for
mid-week roasting. Martha Stewart has taught me it takes about an hour at 425.
There’s no fuss to it, so you can have it in minutes as you step in from work.
Cut it in half lengthwise, scoop out the seeds, drizzle some olive oil, salt
it. Place it facedown on a baking sheet. Take it out when the skin is soft.
Leave it aside to cool before scooping out the flesh.
In this case, I want to toss it
with a few things. I blanch maybe three cups of the red kale and set it aside
after tossing with salt and red pepper flakes. I add a bit of white wine and
chicken stock for flavour. I’ll drain this before using the kale later.
Sure enough, tilapia was the best
buy when I passed by our local fish monger. so I nabbed two big pieces. Enough
for one big portion each, or, if we exercise some self control, enough for a
lunch as well. I’m not too worried, since there’s soup, in any case.
In the end, I’m going to toss the
squash with a caramelized onion, garlic and butter. I’ll fold the kale in along
with just a few toasted bread crumbs to add a crunch.
I still want the parmesan bite,
but I don’t think the squash needs it. I was going to just cook the fish in
lemon, but I decide, instead, to crust them with bread crumbs and parmesan (to
get my fix). Beating one egg, I douse the salt-and-peppered fish, top and
bottom. I’ve got two dishes set up and dredge each piece first though the
cheese and then next through the breadcrumbs. The fish is skillet fried in a
bit of oil and butter for about 4 minutes a side. The outside crisps up nicely
yielding a nice crunch when you bite down.
Supper is served in stages. Soup
first, to take the edge off, giving me time to fuss with the fish and squash.
Roasting aside, the meal is ready in less than 30 minutes.
Wednesday
This one’s easy. I take the
recipe from Jody Williams’ “Buvette” cookbook. It’s called cod “brandade” and
I’ve never really had anything like it on a menu anywhere. It’s a thick spread
served warm, mixing cream, cod and potatoes. Kind of a seafood chowder minus
the liquid.
Drain the cod and cut it into
smaller pieces. Dice a large, peeled potato. Cover the potato in a cup of cream
and a half cup of milk. Bring it to a low simmer and keep stirring for 15-20
minutes. If the dish is fussy at all, it’s that you don’t want it the milk to
burn on the bottom of the pot. I’ve added maybe four chopped cloves of garlic.
The recipe in “Buvette” calls for sal, but I’m holding back since I’m not sure
how salty the cod will be.
After the 20 minutes, add the
cod. Keep stirring. It will cook for another 20 minutes or more. Eventually,
the potatoes will loose their consistency and the contents will coalesce into a
thick spread. I’ve actually tipped a bit more milk in midway to thin it out a
bit this time around.
This warm spread is really the
centrepiece but I’m going to serve it with a salad of Boston lettuce. Joining
the greens are two tablespoons each of sesame seeds and grated cauliflower.
(The cauliflower was a quick job at the food processor and I’ll be using it tomorrow but
I just didn’t want to be bothered cleaning the food processor on the day itself
when people were coming for the evening.) I also add a diced cucumber and a
sliced granny smith apple. I leave skins on.
A baguette rubbed with a bit of
olive oil toasts in the oven on a baking sheet with the heat set at 425. It
takes about 10 minutes to keep the crispiness I’m after.
I take the brandade from the heat
and let it sit while I make a vinaigrette. I add a sliced green onion to a few
tablespoons of olive oil. It sits for a few minutes to marinate while I check
on the bread and bring the dishes to the table. I combine a tablespoon each of
sherry and red wine vinegars to the olive oil. A bit of dijon joins the mix,
along with salt and pepper. Stir, and toss to coat the salad. The apple is the
last thing I slice, so that it doesn’t lose its colour.
Thursday
So we ended up with six cheeses,
and more charcuterie than a largely vegetarian gather strictly needs. But what
can you do?
Pairing with that, we planed to
set out two flavours of vegetarian pizza, bread for the cheese, olives, and
quinoa-cauliflower cheese balls. I was worried we wouldn’t have enough, since
we were hosting right after work, but we ended up with leftovers.
To ease up on tasks for the day
itself, I prepped the cauliflower ahead of time, cooked the quinoa while eating
breakfast and made the sage pesto on Wednesday. I also cheated on the
pizzas by getting store-bought crusts. Further score, I picked up four
President’s Choice thin crusts at 50% off because they were a day old.
For the quinoa balls with
cauliflower and cheese, I cooked 2/3 cups of quinoa and grated 1 and a half
cuts of cauliflower. In a large bowl I combine quinoa, cauliflower and 1 and a
half cups grated halloumi cheese, 2 thinly sliced green onions, 2 tablespoons
of Italian herb flavoured breadcrumbs, 1 tablespoon of flour, 3 garlic cloves,
salt and pepper. Mix. In a separate bowl I combine 2 teaspoons of lemon juice,
1/2 teaspoon of baking soda and a large, beaten egg. This is then added to the
dry mix.
The recipe makes about 25
ping-pong ball sized portions. It’s pretty much shot for shot a recipe out of
February’s “Food and Wine” magazine. It’s my first time trying it, but it’s
easy and it was a hit. What more can you ask for? Set the balls on a lined
baking sheet and cook for 30 minutes at 375. Serve warm. (Really, warm. I mean
it. As they cooled the halloumi took on a bit of a waxy/rubbery texture.)
Each of the pizzas were assembled
in almost no time. It took just the time it took, about 30-ish minutes, to
caramelize the onions ahead of time. Removing the onions from the skillet I
quickly toasted the walnuts, removed them, and then warmed a knob of butter and
cooked one honey crisp apple per pizza. Once softened, I drizzled about a
tablespoon of maple syrup over the sliced apples and let the sugar cook away
for another two minutes. I combined all these parts, with some sharp, old
cheddar, on the crusts and baked for 8 minutes at 425.
If we want to call these the
sweet pizzas, the savoury option was the butternut squash and sage.
I’d made a small batch of pesto
out of a few handfuls of sage leaves combined with some parsley, salt, parmesan
and olive oil the day before. I added the parsley to cut the sage flavour,
which not everyone likes in quantity. The butternut squash roasted while I was
caramelizing the onions for the other set of pizzas. 20-ish minutes of cubed
and oil-tossed squash at 425. I don’t want them overly soft, since they’ll cook
another 8 minutes once on top of the pizza. I assembled the pizzas with the
pesto as a base, a sprinkling of parmesan, the squash and finally some thinly
sliced red onion. The final bit of topping, completely forgotten with the first
pizza, was a drizzle of balsamic. The pizzas baked with their cousins for 8
minutes at 425.
