make it tonight menu for the week of september 10, 2018 monday spinach, tomato, and ricotta frittata

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  • MENU for the Week of SEPTEMBER 10, 2018

    Monday Spinach, Tomato, and Ricotta Frittata

    Tuesday Striped Bass en Papillote

    Wednesday Grilled Denver Steak and Tomatoes

    with Caper-Mustard Vinaigrette

    Thursday Garlic-Rubbed Grilled Cheese with

    Prosciutto and Tomatoes

    Fiday Grilled Chicken, Pear, Almond, and Manchego Salad paired with Edna

    Valley Chardonnay

    Make It Tonight Easy Dinner Download

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  • Make it Tonight Easy Dinner Download www.FineCooking.com

    Monday : Spinach, Tomato, and Ricotta Frittata

    Tuesday : Striped Bass en Papillote

    Wednesday : Grilled Denver Steak & Tomatoes with Caper Vinaigrette

    Thursday : Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes

    Friday : Grilled Chicken, Pear, Almond, and Manchego Salad

    S H O P P I N G L I S T

    FRESH PRODUCE

     2 firm-ripe pears  8 oz. baby greens (about 8 cups)

     11/2 lb. firm-ripe tomatoes (about 3 large)

     2 medium ripe tomatoes  1 small plum tomato  5 oz. (about 1 cup) grape tomatoes

     1 small red onion  1 small onion  6 large cloves garlic  1 small bunch fresh mint  1 small bunch fresh flat-leaf parsley

    MEAT AND DAIRY ITEMS

     4 6-oz. boneless, skinless chicken breast halves

     4 6-oz. skinless striped bass fillets

     2 Denver steaks (about 8 oz. each)

     4 very thin slices prosciutto

     8 large eggs  3 oz. aged Gruyère  3 oz. fontina  2 oz. manchego cheese  2 oz. Parmigiano-Reggiano M  1/3 cup whole-milk ricotta  4 Tbs. plus 4 tsp. unsalted butter

     2 Tbs. salted butter  2 Tbs. whole milk

    OTHER GROCERIES

     1 loaf rustic Italian bread  1 9-oz. package frozen

    artichoke hearts

     1 package frozen chopped spinach

     1/3 cup sliced almonds  3 Tbs. sherry vinegar  3 Tbs. roasted almond or

    walnut oil

     2 Tbs. plus 4 tsp. dry vermouth

     2 Tbs. capers  2 tsp. pure maple syrup  1/2 tsp. anchovy paste

    PANTRY STAPLES

     1 cup extra-virgin olive oil

     3 Tbs. red wine vinegar  11/2 Tbs. Dijon mustard  1/4 tsp. crushed red pepper

    flakes

     Kosher salt  Black peppercorns

    Side-dish ingredients are not included in the shopping list.

  • Make it Tonight Easy Dinner Download www.FineCooking.com

    monday Spinach, Tomato, and Ricotta Frittata

    Active time: 20 minutes | Total time: 35 minutes Serves 4

    Juicy, ripe tomatoes counter creamy ricotta in this simple but satisfying egg dish.

    8 large eggs

    2 Tbs. whole milk

    1/2 cup frozen, thawed, chopped spinach, squeezed dry

    1/2 oz. freshly grated Parmigiano-Reggiano (1/2 cup)

    Kosher salt and coarsely ground black pepper

    2 Tbs. unsalted butter

    1 small onion, chopped

    1 small plum tomato, thinly sliced crosswise

    1/3 cup whole-milk ricotta

    Position a rack in the center of the oven and heat the oven to 375°F.

    Whisk the eggs and milk in a medium bowl. Add the spinach, half of the Parmigiano, 1/2 tsp. salt, and 1/2 tsp. pepper and mix well.

    Melt the butter in a 10-inch oven-safe nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the egg mixture and cook until the eggs begin to set, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Lay the tomato slices over the eggs and dollop the ricotta around the tomatoes. Sprinkle with 1/4 tsp. salt and a few grinds of pepper and then the remaining 1/4 cup of the Parmigiano. Bake until the ricotta is heated through, about 10 minutes. Let cool slightly before slicing and serving.

    —Debbie Schenkel, Fine Cooking #136

    nutrition information (per serving): Calories 180; Calories from Fat 120; Protein 12g; Carbohydrates 4g; Fat 13g; Saturated Fat 6g; Monounsaturated Fat 4g; Polyunsaturated Fat 1.5g; Sodium 300mg; Cholesterol 270mg; Fiber 2g

    ON THE SIDE: ROMAINE, BACON, AND TOMATO SALAD

    Cook a few strips of bacon until crisp and crumble when cool. Make a vinaigrette of olive oil, red-wine vinegar, chopped fresh tarragon, salt, and pepper. Tear romaine leaves into bite-size pieces, and toss with the vinaigrette, bacon, and some halved cherry tomatoes and croutons.

    Substitute fresh spinach, if you like You can substitute fresh baby spinach, if you prefer. Use 4 cups, adding it to the skillet after the onion is cooked. Cook until the spinach is wilted and the pan is dry before adding the eggs..

  • Make it Tonight Easy Dinner Download www.FineCooking.com

    tuesday Striped Bass en Papillote

    Active time: 15 minutes | Total time: 30 minutes Serves 4

    Roasting fish in packets (en papillote is the French term for this cooking method) allows it to steam in its own juices, intensifying its flavor. Substitute black bass or halibut if striped bass is unavailable.

    2 Tbs. plus 4 tsp. unsalted butter

    1 Tbs. extra-virgin olive oil; more for drizzling

    One 9-oz. package frozen artichoke hearts, thawed and patted dry, halved if large

    2 medium cloves garlic, minced

    2 Tbs. plus 4 tsp. dry vermouth

    5 oz. (about 1 cup) grape tomatoes, halved

    2 Tbs. chopped fresh mint

    Four 6-oz. skinless striped bass fillets

    Kosher salt and freshly ground black pepper

    Transfer the packets to the hot baking sheets and bake until the packages puff, about 15 minutes. To test for doneness, plunge a paring knife through the foil and the fish and hold it there for 5 seconds. Touch the side of the knife to your lip; if it feels warm, the fish is cooked through. Transfer the packets to plates and serve.

    —Laraine Perri, Fine Cooking #126

    nutrition information (per serving): Calories 340; Calories from Fat 160; Protein 33g; Carbohydrates 8g; Fat 18g; Saturated Fat 7g; Monounsaturated Fat 6g; Polyunsaturated Fat 2g; Sodium 340mg; Cho- lesterol 165mg; Fiber 4g

    ON THE SIDE: ORZO WITH FONTINA, LEMON, AND THYME

    Sauté a finely diced shallot in olive oil until golden. Stir in some chopped fresh thyme and cook until fragrant. Add hot cooked orzo (cook according to package directions), grated fontina, and finely grated lemon zest, and toss gently until the cheese is melted.

    Artichoke Hearts: Frozen vs. Canned We call for frozen artichoke hearts here because they retain their natural flavor better than canned, which yields a brighter, more tangy dish.

    Position racks in the upper and lower thirds of the oven and heat the oven to 450°F. Put a large rimmed baking sheet on each rack.

    Heat 2 Tbs. of the butter with the oil in a 12-inch skillet over medium-high heat until the foam from the butter subsides. Add the artichokes cut side down and cook without stirring until light golden, 2 to 3 minutes. Add the garlic and cook, stirring, just until fragrant, about 30 seconds. Stir in 2 Tbs. of the vermouth and remove from the heat. Stir in the tomatoes, mint, and 1/2 tsp. each salt and pepper. Transfer to a plate and set aside to cool.

    Cut four 12x18-inch sheets of heavy-duty foil. Set one piece of fish on one side of each sheet and season each with 1/8 tsp. each salt and pepper. Spoon the artichoke-tomato mixture over the fish, dividing it equally. Top each with 1 tsp. of the remaining vermouth and dot with 1 tsp. of the butter. Fold the foil over the fish and crimp the edges to seal completely, leaving some air space inside.

  • Make it Tonight Easy Dinner Download www.FineCooking.com

    wednesday Grilled Denver Steak and Tomatoes with Caper- Mustard Vinaigrette

    Active time: 20 minutes | Total time: 3 hours 20 minutes (includes marinating) Serves 4

    A bold and briny vinaigrette acts as both marinade and sauce for beefy grilled steak. For the quickest weeknight dinner, make the marinade a day ahead and marinate the steak overnight.

    3 Tbs. red wine vinegar

    2 medium cloves garlic, minced

    1 Tbs. Dijon mustard

    1/2 tsp. anchovy paste

    1/2 cup extra-virgin olive oil

    2 Denver steaks (about 8 oz. each)

    Kosher salt and coarsely ground black pepper

    11/2 lb. firm-ripe tomatoes (about 3 large), sliced 1/2 inch thick

    2 Tbs. capers, rinsed and drained

    1 Tbs. chopped fresh flat-leaf parsley

    In a small bowl, combine the vinegar, garlic, mustard, and anchovy paste. Slowly whisk in the oil.

    Put the steaks in a glass or ceramic dish large enough to hold them in a single layer. Reserve 1/4 cup of the vinaigrette and pour the rest evenly over the steaks. Cover and refrigerate for at least 2 and up to 24 hours. (Refrigerate the reserved

    marinade if not using within a few hours. Return to room temperature before using.) About 45 minutes before serving, remove the steaks from the refrigerator.

    Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Take the steaks out of the marinade, letting any excess drip off, and season with salt and pepper. Grill for 4 minutes, flip, and grill until medium rare (130°F), about 4 minutes more. Transfer to a cutting board to rest for 5 minutes.

    Meanwhile, season the tomato slices with salt and grill them on one side only until grill marks appear

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