For fun and to thank all of you for being so supportive through the Adoption Ordeal I’d like to introduce a new feature to Boomerific: Sster’s Complete Menus. Recently Attic Man and I have discussed starting a Chef’s Journal to record our most sucessful meals. Then I thought, why not post them? I’ll give you a meal from start to finish, timing included. These meals are made for two but can easily be modified for a larger family. We usually have leftovers, anyway (tonight, for instance, we had three tuna cakes and dill sauce left over).
This meal will take 1 hour and 10 minutes to bring to the table.
1. Preheat oven to 425 degrees.
2. Assemble Tuna Cakes (10 min.)
-3 cans chunk light tuna
-1 beaten egg
-1 T dried dill
-1 tsp. Old Bay
-1/2 tsp. salt
-1/4 tsp. pepper
-1/2 tsp. lemon zest
-1 roasted red pepper (jarred), minced
-enough breadcrumbs to bind
Combine and form into patties. Place on platter, cover, and refrigerate.
3. Scrub two Potatoes, wrap in foil, poke with fork, and stick in oven. (5 min.)
4. Relax! Sort through the mail or have a cup of tea. (15 min.)
5. Chop large bunch of fresh greens. Tonight we used Bok Choy, but we have also made Swiss Chard this way. You can use any kind of green. Separate the hard stem parts from the leafy parts (you will cook the hard parts first). I think tonight we used enough for about 5 cups. Set aside. (10 min.)
5. Mince three cloves of garlic, separate into two piles, and set aside. (5 min.)
6. Get your ingredients for the Dill Sauce ready. (5 min.)
-1 T butter
-a little olive oil
-1 1/2 cloves garlic (from what you already minced)
-2 T dry white wine
-1 T flour
-1 cup milk
-1 T dried dill
-1/4 cup grated parmesean cheese
-salt and pepper to taste
8. In a large skillet, heat a little olive oil and a tablespoon of butter on medium-low. When butter has melted, throw in half of the garlic you minced. Add 1/2 tsp. salt, lots of black pepper, and a few red pepper flakes. Cook until fragrant, about 1 minute. Add the chopped hard stem parts from the greens, stir to coat, and put on lid. (5 min.)
9. While the hard parts of the greens are cooking, start the Dill Sauce. Melt the butter in the olive oil on medium-low heat in a saucepan. Add the other half of the garlic you minced. Then add the wine and turn heat up until it is simmering. You will leave this for five minutes to reduce. (5 min.)
10. While the wine is reducing, throw the leafy parts of the greens into the skillet and stir to coat. Adjust the heat so that the greens are sauteeing nicely but don’t go past medium. Replace the lid.
11. Go back to the saucepan. Add the flour and stir with a whisk for 1 minute. Then add the milk and whisk until smooth. Add everything else but the cheese. Cook on low heat, whisking constantly, for a few minutes until it starts to thicken. Then turn off the heat, stir in the cheese, and put a lid on it. (5 min.)
12. Remove the potatoes from the oven. Turn the oven up to broil.
13. Take the tuna cakes out of the fridge. Oil the bottom of a large iron skillet generously (I used canola) and place tuna cakes in it. Place in broiler. (2 min.)
14. Check on the greens while the tuna cakes broil, put the potatoes on the table, and set the table.
15. When the cakes are lightly browned, turn them over.
16. In the meantime, put everything else on the table.
17. Take the tuna cakes out and serve piping hot, with the Dill Sauce on the side.
ENJOY!
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