Monday we had Mediterranean:
Greek olives and garlic-stuffed green olives
Flatbread with two different kinds of hummus: red pepper and garlic
Roasted eggplant with olive oil, garlic, and feta cheese
and braised lamb shank.
It's a microwave recipe from my favorite cookbook, I got it for a wedding gift, sort of my guide to cooking for real, The New basics Cookbook
by Julee Rosso and Sheila Lukins. I modified it to my tastes.Braised Lamb Shank
2 tablespoons plus 2 teaspoons of olive oil
1 cup diced red, yellow, or orange bell pepper
1 cup chopped yellow onion
3 minced garlic cloves
1/2 teaspoon coarse salt
ground black pepper to taste
1 cup dry red wine
1 tablespoon tomato paste
3 small lamb shanks
In a 2 quart, microwave safe casserole dish, cook the 2 tablespoons of olive oil on high (650 to 700 watts) for 2 minutes.
Stir in the bell pepper, onion, garlic, salt, pepper, wine, and tomato paste. Cook uncovered on high for 5 minutes.
Remove half the vegetable mixture and set it aside.
Oil the lamb shanks with the 2 extra teaspoons of olive oil. Sprinkle with coarse salt and ground pepper. Arrange shanks in a triangle over the vegetables in the casserole dish. Cover and cook for 20 minutes.
Turn lamb shanks, cover and cook for 10 minutes.
Spoon reserved vegetables over the shanks and cover and cook for an additional two minutes, then let it rest for at least 5 minutes before serving.
It was fantastic and nobody would know it was cooked in the microwave unless you told them.
Tuesday we had:
Green beans sauteed in olive oil and garlic with diced red pepper and yellow onion
Red potatoes with butter and dill
Sauteed mushrooms and onions in olive oil and red wine (to top the steak)
Fresh white corn on the cob
and broiled ribeyes, rare to medium-rare for us, and medium for the kids
By Wednesday I needed and a break and gave the kids soup and sandwiches.
And Thursday we had a concoction of bread and white sauce, sort of my take on chipped beef on toast, only I modified Giada De Laurentis' recipe for lemon and basil eggs over foccacia and then made a white sauce that I sliced ham into and poured over the top.
The picture doesn't make it look as appetizing as it tasted. I'm still perfecting the arts of food photography and presentation.Basil Eggs Over Foccacia
1 large loaf foccacia bread
2 tablespoons olive oil
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup milk
Preheat the oven to 350 degrees F.
Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the olive oil to prevent the eggs from soaking the bread. Place on a baking sheet and toast for 10 minutes.
Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the bread pieces.
Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes.
Cut the baked foccacia into 6 to 8 slices. Ham in White Sauce
About 6 to 8 slices of deli ham
4 tablespoons butter
4 tablespoons flour
2 cups of milk
Slice ham into strips.
Make a roux with the butter and flour and slowly stir in the milk. When it has reached the desired consistency, add the ham strips.
Plate the slice of egg foccacia and pour ham and white sauce over the top and serve immediately.
The kids LOVED it and both had seconds. I thought it was a nice variation on the chipped beef on toast theme.
Tomorrow I'm cooking Mediterranean pasta. I was supposed to serve it tonight, but my foccocia loaf was getting stale and the vegetables are still in good shape. Will post pictures if I remember to take them!