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Excerpts

From WINTER: WEEK ONE

WEEK AT A GLANCE

Monday
The Shell Game
Roll the Rice
Sleight of Salad
Jackpot Cake

Tuesday
Quiche Me Once
Two-Timers
Three's Company

Wednesday
Rhode Island Red
Providential Potatoes
Bristol Broccoli
Snug Harbors

Thursday
Unsurpasta
Beyond Beleaf
French Folly
Pearagon of Virtue

Friday
Upon My Sole
Norman Vincent Pilaf
Bishop Sheen's Beans
Billy Grahams

STAPLES

• Butter
  
• Flour
  
• Cornstarch
  
• Granulated sugar
  
• Dark brown sugar
  
• Olive oil
  
• Vegetable oil
  
• Red wine vinegar
  
• Rice vinegar
  
• White wine vinegar
  
• Lemon juice
  
• Lime juice
  
• Chili sauce
  
• Honey
  
• Ketchup
  
• Prepared horseradish
  
• Worcestershire sauce
  
• Grated Parmesan cheese
  
• Celery seeds
  
• Dried basil
  
• Dried marjoram
  
• Dried oregano
  
• Dried thyme
  
• Ground allspice
  
• Ground cardamom
  
• Cayenne pepper
  
• Ground cinnamon
  
• Ground cloves
  
• Curry powder
  
• Dry mustard
  
• Ground nutmeg
  
• Paprika
  
• Black pepper
  
• Red pepper flakes
  
• White pepper
  
• Salt
  
• Turmeric
  
• Vanilla extract
  

SHOPPING LIST

MEAT & POULTRY
4 boneless, skinless chicken breast halves (about 1 1/2 pounds) (W)

FISH
1 pound medium shrimp, shelled and deveined (M)
1 pound sea scallops (M)
4 sole fillets (about 1 1/2 pounds) (F)

FRESH PRODUCE
VEGETABLES
1 1/2 pounds small new red potatoes (W)
1 medium bunch broccoli (W)
3/4 pound sugar-snap peas (Th)
4 medium carrots (T)
2 stalks celery (W)
2 stalks celery (F)
1/4 pound mushrooms (T)
1 small head lettuce (M)
1 small head lettuce (Th)
1 large ripe avocado (M)
1 medium cucumber (F)
1 small red bell pepper (Th)
1 small yellow bell pepper (Th)
1 large onion (T)
1 small onion (Th)
1 small red onion (M)
1 small red onion (W)
1 medium shallot (M)
3 scallions (green onions) (F)
4 cloves garlic (M)
1 clove garlic (T)
3 cloves garlic (Th)

HERBS
3 tablespoons chives (when chopped) (F)
1/4 cup parsley (when chopped) (M)
1/4 cup parsley (when chopped) (Th)
2 tablespoons parsley (when chopped) (F)

FRUIT
1 small grapefruit (M)
1 large lemon (F)
1 small ripe cantaloupe melon (T)
1 small ripe honeydew melon (T)
1 large red apple (W)
1/4 pound seedless red grapes (T)

CANS, JARS & BOTTLES
SOUPS
1 can (14 ounces) chicken broth (W)
1 can (14 ounces) vegetable broth (F)

INTERNATIONAL FOODS
1 can (8 ounces) sliced water chestnuts (T)

SAUCES
1 can (15 ounces) tomato sauce (Th)

CONDIMENTS
1 jar (61/2 ounces) marinated artichoke hearts (Th)
1 jar (4 ounces) sliced pimientos (Th)
1 can (31/2 ounces) sliced black olives (Th)

FRUIT
1 can (15 ounces) pear halves (Th)

SPREADS
1 jar (10 ounces) mango chutney (W)

PACKAGED GOODS
PASTA, RICE & GRAINS
1 pound linguini (Th)
1 cup long-grain white rice (M)
1 cup long-grain white rice (F)

BAKED GOODS
1 loaf French bread (Th, F)
1 box (9 ounces) gingersnaps (Th)
1/2 cup graham cracker crumbs (F)

DRIED FRUIT & NUTS
1/2 cup golden raisins (W)

DESSERT & BAKING NEEDS
1 package (3 ounces) lemon gelatin (W)
1 package (3.4 ounces) instant chocolate pudding mix (F)
1/2 cup chocolate chips (W)
1 cup mini-marshmallows (W)
1/2 cup flaked coconut (M)

WINE & SPIRITS
1/2 cup dry white wine (Th)
2 tablespoons dry sherry (M)

REFRIGERATED PRODUCTS
DAIRY
1/2 cup milk (T)
2 cups chocolate milk (F)
1 cup half-and-half (T)
1/2 cup plain yogurt (T)
1/4 cup plain yogurt (F)
Whipped cream for garnish (Th)
Whipped cream for garnish (F)
4 eggs (T)

CHEESE
2 cups shredded Colby/Monterey Jack cheese (T)
1 cup shredded mozzarella cheese (Th)

JUICES
1 cup orange juice (W)

DELI
4 slices bacon (Th)

FROZEN GOODS
VEGETABLES
1 package (10 ounces) chopped spinach (T)
1 package (10 ounces) cut green beans (F)

BAKED GOODS
1 cinnamon swirl pound cake (M)

PASTRY
1 unbaked pie shell (T)

MONDAY

MENU

The Shell Game
1 medium shallot
4 cloves garlic
1/4 cup fresh parsley (when chopped)
1 pound medium shrimp, shelled and deveined
1 pound sea scallops
2 tablespoons ketchup
1 tablespoon chili sauce
2 tablespoons dry sherry
1/2 teaspoon dry mustard
1 teaspoon prepared horseradish
1/4 cup vegetable oil
1/4 teaspoon red pepper flakes
Seasoning to taste

Roll the Rice
1 cup long-grain white rice
21/4 cups water
2 teaspoons turmeric
1/2 teaspoon ground nutmeg

Sleight of Salad
1 small head lettuce
1 small red onion
1 small grapefruit
1 large ripe avocado
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon granulated sugar
Seasoning to taste

Jackpot Cake
1 frozen cinnamon swirl pound cake
3 tablespoons butter
3 tablespoons honey
1/2 cup flaked coconut

EQUIPMENT

Double boiler
Large skillet
Baking sheet
Medium mixing bowl
2 small mixing bowls
Whisk
Kitchen knives
Measuring cups and spoons
Cooking utensils

COUNTDOWN

1. Assemble the ingredients and the equipment.
2. Do Steps 1-2 of Roll the Rice.
3. Do Step 1 of Jackpot Cake.
4. Do Steps 1-3 of Sleight of Salad.
5. Do Steps 1-3 of The Shell Game.
6. Do Steps 2-4 of Jackpot Cake.
7. Do Steps 4-5 of The Shell Game.
8. Do Step 3 of Roll the Rice.
9. Do Step 6 of The Shell Game.
10. Do Step 4 of Sleight of Salad.
11. Do Step 5 of Jackpot Cake.

RECIPES

The Shell Game

1. Peel and chop the shallot. Peel and mince the garlic. Rinse, stem, and chop the parsley.
   
2. Rinse and pat dry the shrimp and the scallops.
   
3. In a small bowl, combine the shallot, the ketchup, the chili sauce, the sherry, the mustard, and the horseradish. Set aside.
   
4. Heat the oil in a large skillet. Add the garlic and the red pepper flakes and sauté for 3 minutes. Add the shrimp and the scallops and cook until the shrimp turn pink, 3 to 4 minutes.
   
5. Add the parsley and the sauce mixture, season to taste, and cook for 1 to 2 minutes to heat through.
   
6. Serve over the rice.
   

Roll the Rice

1. Bring water to a boil in the bottom of a double boiler.
   
2. Combine the rice, the 2 1/4 cups of water, the turmeric, and the nutmeg in the top of the double boiler. Cover, reduce the heat, and simmer until all the water is absorbed and the rice is tender, 30 to 40 minutes.
   
3. Fluff the rice with a fork.
   

Sleight of Salad

1. Wash and dry the lettuce and arrange the leaves on individual salad plates.
   
2. Peel and chop the onion. Peel and section the grapefruit. Halve, pit, peel, and slice the avocado. Combine the ingredients in a medium bowl.
   
3. In a small bowl, whisk together the oil, the vinegar, and the sugar. Season to taste and toss with the vegetables.
   
4. Spoon the mixture over the lettuce leaves.
   

Jackpot Cake

1. Set the pound cake out to thaw. Set the butter out to soften. Grease a baking sheet.
   
2. Slice the pound cake into 8 equal portions. Spread lightly with the softened butter and the honey. Sprinkle with the coconut. Arrange the cake slices on the baking sheet.
   
3. Preheat the oven to 375°F.
   
4. Bake the cake slices until lightly browned, 5 to 10 minutes.
   
5. Turn off the oven and let the cake remain in the oven until you are ready to serve.
   

TUESDAY

MENU

Quiche Me Once
1 package (10 ounces) frozen chopped spinach
1 large onion
1/4 pound mushrooms
3 tablespoons butter
4 eggs
1/2 cup milk
1/2 cup plain yogurt
1 cup half-and-half
2 tablespoons flour
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
Seasoning to taste
2 cups shredded Colby/Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 unbaked pie shell

Two-Timers
4 medium carrots
1 clove garlic
1 can (8 ounces) sliced water chestnuts
3 tablespoons lemon juice
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon Worcestershire sauce

Three's Company
1 small ripe cantaloupe melon
1 small ripe honeydew melon
1/4 pound seedless red grapes
3 tablespoons lime juice
2 teaspoons honey
1 teaspoon water
1 teaspoon cornstarch

EQUIPMENT

Small saucepan
Medium covered skillet
Medium skillet
Large mixing bowl
Small mixing bowl
Whisk
Vegetable peeler
Kitchen knives
Measuring cups and spoons
Cooking utensils

COUNTDOWN

1. Assemble the ingredients and the equipment.
2. Do Steps 1-6 of Quiche Me Once.
3. Do Steps 1-3 of Three's Company.
4. Do Steps 1-3 of Two-Timers.
5. Do Step 7 of Quiche Me Once.
6. Do Step 4 of Two-Timers.
7. Do Step 4 of Three's Company.

RECIPES

Quiche Me Once

1. Place the package of spinach in a small bowl of very warm water to thaw.
   
2. Peel and chop the onion. Rinse, pat dry, trim, and slice the mushrooms.
   
3. Melt the butter in a medium skillet. Add the onion and the mushrooms and sauté until the onion is soft, about 5 minutes.
   
4. Squeeze the spinach dry.
   
5. In a large bowl, whip the eggs lightly. Add the milk, the yogurt, the half-and-half,
   
6. the flour, the allspice, the cayenne pepper, and the white pepper, and season to taste. Add the onions, the mushrooms, and the spinach. Fold in the cheeses.
   
7. Pour the mixture into the pie shell and bake until a knife inserted in the center comes out clean, 35 to 40 minutes.
   
8. Let the quiche cool for 5 minutes before cutting.
   

Two-Timers

1. Peel, trim, and julienne the carrots. Peel and mince the garlic. Drain the water chestnuts.
   
2. Bring a small amount of water to a boil in a medium skillet.
   
3. Place the carrots and the garlic in the skillet. Cover, reduce the heat, and simmer for 5 minutes.
   
4. Drain the carrots and return them to the skillet. Add the water chestnuts. Add the lemon juice, the paprika, the cinnamon, and the Worcestershire sauce and toss to combine and heat through.
   

Three's Company

1. Halve, seed, and slice the melons into thin wedges. Remove the rinds. Rinse, dry, and stem the grapes.
   
2. Place the melon wedges, alternating colors, on individual plates. Dot with the grapes.
   
3. Combine the lime juice and the honey in a small saucepan and heat. Mix the water and the cornstarch together and whisk into the lime mixture until well blended and clear, about 2 minutes. Remove from the heat and cover to keep warm.
   
4. Drizzle the sauce over the fruit.
   

Copyright © 2002 by Sally Sondheim and Suzannah Sloan