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

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

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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.


mondaySpinach, Tomato, and Ricotta Frittata

Active time: 20 minutes | Total time: 35 minutesServes 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 likeYou 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..


tuesdayStriped Bass en Papillote

Active time: 15 minutes | Total time: 30 minutesServes 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. CannedWe 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.


wednesdayGrilled 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, about 3 minutes. Using a spatula, transfer them to a plate.

Whisk the capers and parsley into the reserved vinaigrette. Cut the steaks across the grain into 1/2-inch-thick slices and serve with the tomatoes and the vinaigrette.

—Lynne Curry, Fine Cooking #124


ON THE SIDE: GRILLED GARLIC BREAD AND GREEN SALAD

Brush slices of crusty bread with olive oil and grill alongside the tomatoes until toasted. Rub the toasts with a garlic clove. Serve with a simple green salad.

What is Denver steak? Sometimes labeled “underblade steak,” Denver steak is a fairly new cut of steak to the market. It comes from the chuck, or shoulder, of the steer, and looks a bit like a strip steak, which it rivals in tenderness and flavor. Compared to strip steak, it’s a bargain, but it can be difficult to find. If your butcher doesn’t carry it, ask for it—or substitute top sirloin or strip steak.


thursdayGarlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes

Active/total time: 20 minutesServes 4

Three kinds of cheese, salty prosciutto, fresh tomatoes, and a touch of spice make this anything but your everyday grilled cheese sandwich.

3 oz. grated aged Gruyère (11/4 cups)

3 oz. grated fontina (about 1 cup)

2 Tbs. finely grated Parmigiano-Reggiano

1/4 tsp. crushed red pepper flakes (or to taste)

Eight 1/2-inch-thick slices rustic Italian bread

4 very thin slices prosciutto, halved crosswise

2 medium ripe tomatoes, cut into 1/4-inch-thick slices

Kosher salt

2 Tbs. salted butter, at room temperature

1 to 2 large cloves garlic, halved and peeled for rubbing

golden brown, about 2 minutes. Meanwhile, spread an even layer of butter on the top slice of bread.

Using a spatula, flip the sandwiches and cook until golden brown on the other side, gently pressing the sandwiches with the back of the spatula to compress, about 2 minutes. Remove the sandwiches from the griddle and lightly rub both sides of each with the cut side of the garlic. Using a serrated knife, slice the sandwiches in half and serve immediately.

—Tasha DeSerio, Fine Cooking #112


ON THE SIDE: GREEN SALAD WITH ALMONDS AND DIJON VINAIGRETTE Make a simple green salad of Boston lettuce dressed with a vinaigrette made from olive oil, sherry vinegar, Dijon mustard, salt, and pepper. Sprinkle the salad with toasted sliced almonds.

Three cheeses are better than oneWhy these three cheeses in this sandwich? Each one contributes a different effect. Because of its ideal ratio of moisture, fat, and salt, fontina melts extremely well and gives that oozy texture that’s essential in a grilled cheese. Gruyère is also a good melter and contributes a slightly nutty flavor. To round out the profile, Parmigiano-Reggiano adds a rich saltiness and, when finely grated, disappears into the other cheeses.

Lightly toss the cheeses and pepper flakes in a small bowl. Put 4 slices of the bread on a work surface and evenly distribute half of the cheese mixture on top. Put 2 pieces of prosciutto (1 full slice) on each sandwich and top with 2 to 3 slices of tomato—enough to cover the cheese and prosciutto in a single layer. Season the tomatoes with salt and sprinkle the remaining cheese on top. Lightly butter one side of the remaining bread slices and place them butter side up on the sandwiches.

Heat a griddle or a large skillet over medium-low heat. Arrange the sandwiches butter side down on the griddle and cook until the bread is toasted and


fridayGrilled Chicken, Pear, Almond, and Manchego Salad

Active/total time: 20 minutesServes 4

Simply seasoned chicken balances sweet juicy pears, buttery cheese, and a bold vinaigrette in this main-course salad.

3 Tbs. extra-virgin olive oil; more for the pan

3 Tbs. roasted almond or walnut oil

3 Tbs. sherry vinegar

2 tsp. pure maple syrup

11/2 tsp. Dijon mustard

Kosher salt and freshly ground black pepper

4 6-oz. boneless, skinless chicken breast halves

8 oz. baby greens (about 8 cups)

1 small red onion, halved and thinly sliced lengthwise (about 1 generous cup)

2 firm-ripe pears, quartered, cored, and sliced into thin wedges

2 oz. manchego cheese, shaved with a vegetable peeler

1/3 cup sliced almonds, toasted

Whisk the two oils, vinegar, maple syrup, and mustard in a small bowl. Season to taste with salt and pepper.

Heat a large grill pan over medium-high heat. Pat the chicken dry and season generously with salt and pepper. Oil the pan and grill the chicken, turning once, until cooked through (165°F), 6 to 8 minutes total. (Alternatively, grill the chicken on an outdoor grill.) Transfer the chicken to a cutting board, and let rest for 5 minutes.

Meanwhile, combine the greens and red onion in a large bowl, and season lightly with salt and pepper. Whisk the vinaigrette, and then toss the greens with just enough to coat lightly. Divide the greens among 4 large plates. Thinly slice the chicken. Top the salad with the chicken, pears, and cheese. Drizzle with some of the remaining vinaigrette, sprinkle with the almonds, and serve.

—Laraine Perri

nutrition information (per serving): Calories 570; Calories from Fat 320; Protein 41g; Carbohydrates 23g; Fat 36g; Saturated Fat 7g; Monounsaturated Fat 20g; Polyunsaturated Fat 5g; Sodium 540mg; Cholesterol 110mg; Fiber 5g

Weekly Wine PairingA crisp and weighty white, such as Edna Valley’s Chardonnay, provides a nice contrast to the rich flavors in this salad.

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

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