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MENU for the Week of SEPTEMBER 16, 2019

monday Quick Chicken Parmesan

tuesday Catfish with Apricot Glaze

& Spinach

wednesday Rigatoni with Summer Squash

& Sausage

thursday Skirt Steak with Mushrooms

& Shallots

friday Mushroom & Spinach

Skillet Strata

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Monday : Quick Chicken Parmesan

Tuesday : Catfish with Apricot Glaze & Spinach

Wednesday : Rigatoni with Summer Squash & Sausage

Thursday : Skirt Steak with Mushrooms & Shallots

Friday : Mushroom & Spinach Skillet Strata

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

FRESH PRODUCE

20 oz. baby spinach (about 20 lightly packed cups)

1 lb. cremini mushrooms

1 medium zucchini

1 medium yellow squash

1 small and 1 medium yellow onion

3 medium and 1 large shallot

1 bulb garlic

1 medium bunch fresh basil

1 small bunch fresh flat-leaf parsley

1 medium bunch fresh thyme

MEAT AND DAIRY ITEMS

4 5-oz. skinless catfish fillets

11/4 lb. skirt steak

4 thin-sliced boneless, skinless chicken breast cutlets (about 14 oz.)

3/4 lb. bulk hot Italian sausage (or links)

6 large eggs

1 cup whole milk

3 oz. fresh goat cheese

1/2 cup freshly grated Parmigiano-Reggiano

3 oz. smoked Gouda

4 oz. fresh mozzarella

31/2 oz. (7 Tbs.) unsalted butter

OTHER GROCERIES

1 lb. dried rigatoni

1 baguette

11/2 cups panko breadcrumbs

11/4 cups lower-salt chicken broth

One 14.5-oz. can crushed tomatoes (preferably Muir Glen fire-roasted)

1/3 cup apricot jam

1/4 cup dry white wine

2 Tbs. Asian sesame oil

1 Tbs. Chinese chili garlic sauce (such as Lee Kum Kee brand)

1 tsp. soy sauce

PANTRY STAPLES

1 1/3 cups extra-virgin olive oil

21/4 oz. (1/2 cup) unbleached all-purpose flour

1 Tbs. toasted sesame seeds

Nonstick cooking spray

Kosher salt

Black peppercorns

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


Quick Chicken Parmesan

Active/total time: 30 minutesServes 4

Crisp chicken cutlets are topped with two cheeses and a super-fast tomato sauce in this easy take on an Italian restaurant favorite.

Nonstick cooking spray

21/4 oz. (1/2 cup) unbleached all-purpose flour

Freshly ground black pepper

2 large eggs

11/2 cups panko breadcrumbs

4 thin-sliced boneless, skinless chicken breast cutlets (about 14 oz.)

Kosher salt

5 Tbs. olive oil

1/4 cup freshly grated Parmigiano-Reggiano (use the small holes on a box grater)

4 oz. fresh mozzarella, thinly sliced

1 small yellow onion, chopped

2 medium cloves garlic, finely chopped

One 14.5-oz. can crushed tomatoes (preferably Muir Glen fire-roasted crushed tomatoes)

1/4 cup packed fresh basil, chopped

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with foil and lightly coat the foil with nonstick cooking spray.

Mix the flour and 1/4 tsp. pepper in a wide, shallow dish. In a second wide, shallow dish, lightly beat the eggs with 1 Tbs. water. Put the panko in a third wide, shallow dish. Season the chicken with salt and coat each piece in the flour, tapping off the excess, then the egg, and then the panko, pressing the panko to help it adhere.

monday

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Working in two batches, cook the chicken, flipping once, until the crumbs are golden and the chicken is almost cooked through, 1 to 2 minutes per side, adding 2 Tbs. more oil for the second batch. Transfer the chicken to the prepared baking sheet. Sprinkle the chicken with the Parmigiano and then top evenly with the mozzarella. Bake until the cheese melts and the chicken is cooked through, 5 to 7 minutes.

Meanwhile, wipe the skillet clean and set over medium heat. Pour in the remaining 1 Tbs. oil and then add the onion and garlic. Cook, stirring often, until the onion is tender and lightly browned, 3 to 4 minutes. Stir in the tomatoes and 1/4 tsp. salt. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from the heat and stir in the basil. Season to taste with salt and pepper. Serve the sauce over the chicken.

—Melissa Gaman, Fine Cooking #107

nutrition information (per serving): Calories 480; Calories from Fat 250; Protein 33g; Carbohydrates 24g; Fat 28g; Saturated Fat 8g; Monounsaturated Fat 16g; Polyunsaturated Fat 3g; Sodium 610mg; Cholesterol 160mg; Fiber 3g

ON THE SIDE: SPAGHETTI WITH TOMATO SAUCE

When making the main recipe, double the sauce recipe (more oil, onions, garlic, and basil, and use 2 cans of crushed tomatoes). You may need to simmer it a bit longer until it thickens. Meanwhile, cook spaghetti according to package directions. Drain, and serve with half of the sauce.

Why the 3-step coating?The 3-step coating of flour, eggs, and panko in this recipe may dirty a lot of dishes, but it really does make the cutlets super-crisp. The flour helps absorb any moisture on the chicken, which could sog out the crust. The egg helps the breadcrumbs cling to the cutlet. Be sure to give the cutlets a good, solid tap after dredging in flour, though, to keep the coating very thin.


Catfish with Apricot-Chili Glaze and Wilted Spinach


This easy sweet-and-spicy glaze, while delicious on meaty catfish, would also taste great on other fish fillets. You’ll find the chili garlic sauce and sesame oil in the Asian food section of the supermarket.

2 oz. (4 Tbs.) unsalted butter

1/3 cup apricot jam

1 Tbs. Chinese chili garlic sauce (such as Lee Kum Kee brand)

4 5-oz. skinless catfish fillets

Kosher salt and freshly ground black pepper

2 Tbs. Asian sesame oil

2 medium cloves garlic, crushed through a garlic press

1 lb. baby spinach (about 16 lightly packed cups)

1 tsp. soy sauce

1 Tbs. toasted sesame seeds

Melt 2 Tbs. of the butter in an 8-inch skillet over medium-low heat. Whisk in the apricot jam and the chili garlic sauce, mashing the larger pieces of fruit with the back of a spoon, until the jam melts. Set aside off the heat.

Pat the fish dry, season one side of each fillet with a large pinch each of salt and pepper, and spread each fillet with 1 Tbs. of the glaze, using the back of the spoon (leave any remaining glaze in the pan).

Melt 1 Tbs. of the butter with 1 Tbs. of the sesame oil in a 12-inch nonstick skillet over medium-high heat. Add the fish, glazed side down, and cook for 2 minutes. Using a large spatula, flip the fillets and cook until opaque in the center and just firm to the

tuesday

touch, about 3 minutes. Transfer the fish to 4 dinner plates.

Melt the remaining 1 Tbs. butter with the remaining 1 Tbs. sesame oil in a wide heavy-duty 5- to 6 quart pot over high heat. Add the garlic and stir until fragrant, about 30 seconds. Add the spinach, sprinkle with the soy sauce, 1/2 tsp. salt, and 1/2 tsp. pepper, and then toss until the spinach is just wilted but not yet releasing water, about 2 minutes. Remove from the heat. Divide the spinach among the plates.

Heat the remaining glaze over low heat if very thick, and drizzle over the catfish. Sprinkle with the sesame seeds and serve.

—Selma Brown Morrow, from Fine Cooking #125

nutrition information (per serving): Calories 400; Calories from Fat 200; Protein 28g; Carbohydrates 22g; Fat 23g; Saturated Fat 9g; Monounsaturated Fat 7g; Polyunsaturated Fat 5g; Sodium 640mg; Cholesterol 95mg; Fiber 3g

ON THE SIDE: LIME-SCENTED RICE

Cook long-grain white or brown rice according to package directions with salt. When the rice is cooked, fluff in some fresh lime juice, a little grated lime zest, and freshly ground black pepper.

Reduce garlic to its essenceIn this recipe, you want the garlic to really disappear into the spinach, leaving only its flavor and aroma. If you don’t have a garlic press, you could also mince it to a fine paste with a knife and a pinch of salt, or for a quicker route, try grating the garlic clove on a rasp grater.


Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese


Spicy sausage paired with summer squash gives this quick pasta dish a mild kick, and the goat cheese brings the flavors of the pasta together while adding its own rich nuance.

Kosher salt

1 lb. dried rigatoni

3 Tbs. extra-virgin olive oil

3/4 lb. bulk hot Italian sausage (or links, casings removed)

1/3 cup finely chopped shallots (about 3 medium)

2 cups 3/4-inch-diced yellow and green summer squash

3 oz. fresh goat cheese, crumbled (about 3/4 cup)

2 tsp. finely chopped fresh flat-leaf parsley

Freshly ground black pepper

1/4 cup grated Parmigiano-Reggiano (optional)

Bring a large pot of well-salted water to a boil over high heat. Put the rigatoni in the boiling water and cook until just shy of al dente, about 10 minutes. Drain, reserving 1/2 cup of the cooking water.

Meanwhile, heat 1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook, breaking it into pieces with a spatula or spoon, until it’s almost cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Pour the fat out of the skillet but do not wipe it clean. Heat the remaining 21/2 Tbs. oil in the skillet over medium heat and cook the shallots until they

wednesday

begin to soften, about 1 minute. Raise the heat to medium high and add the squash. Cook, stirring frequently, until the squash is barely tender, 3 to 5 minutes.

Return the rigatoni to its cooking pot and add the sausage, the squash mixture, and 2 Tbs. of the reserved pasta water. Toss over medium heat until the sausage is cooked through and the rigatoni is perfectly al dente, about 3 minutes. Add more of the pasta water as necessary to keep the dish moist.

Remove from the heat, add the goat cheese and parsley, and toss until the cheese melts and coats the pasta. Season to taste with salt and pepper, transfer to warm shallow bowls, and top each serving with some of the grated Parmigiano, if using.

—Scott Conant, Fine Cooking #86

nutrition information (per serving, based on 6 servings): Calories 500; Calories from Fat 170; Pro-tein 19g; Carbohydrates 61g; Fat 19g; Saturated Fat 6g; Monounsaturated Fat 9g; Polyunsaturated Fat 2g; Sodium 760mg; Cholesterol 25mg; Fiber 3g

ON THE SIDE: ROMAINE, TOMATO, AND BASIL SALAD

Tear romaine lettuce into bite-size pieces, and toss with halved grape or cherry tomatoes, torn fresh basil leaves, and a simple vinaigrette. If you like, top with croutons.

Don’t forget the pasta water!Plenty of pasta recipes call for holding back some of the cooking water so you can adjust the consistency of the sauce. If you have a habit of forgetting to reserve the water, place a wide bowl in your sink under your colander before you start cooking the pasta; it will catch some excess water even if you don’t.


Skirt Steak with Mushrooms and Shallots


The classic combination of steak and mushrooms (think beef Stroganoff) comes together quickly in this simple weeknight meal.

11/4 lb. skirt steak, trimmed and cut crosswise into 4 pieces

Kosher salt and coarsely ground black pepper

5 Tbs. olive oil

3/4 lb. cremini mushrooms, cut into 1/4-inch-thick slices (about 41/2 cups)

1 large shallot, finely chopped (1/4 cup)

2 tsp. chopped fresh thyme

1/4 cup dry white wine

11/4 cups lower-salt chicken broth

2 Tbs. cold unsalted butter, cut into 4 pieces

Pat the steaks dry and season with salt and pepper. In a heavy-duty 12-inch skillet (preferably cast iron), heat 2 Tbs. of the olive oil over high heat until shimmering hot. Cook the steaks in a single layer, flipping with tongs halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 130°F for medium rare, 5 to 7 minutes total (if necessary, lower the heat to medium high to finish cooking the thicker pieces). Transfer to a plate and let rest, loosely covered with foil, while making the sauce.

Heat 2 Tbs. of the olive oil in the skillet over medium-high heat until shimmering hot. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally with a wooden spatula, until golden brown, 6 to 8 minutes. Transfer to a bowl and keep warm.

thursday

Lower the heat to medium, add the remaining 1 Tbs. olive oil, the shallot, and thyme, and cook, stirring, until the shallot is slightly browned, about 1 minute. Add the wine and cook, stirring and scraping the bottom of the pan to dissolve any browned bits, until the liquid has almost evaporated, about 1 minute. Add the chicken broth. Raise the heat to high and boil, adding any juice that has accumulated from the steak and mushrooms, until the sauce is reduced to about 1/3 cup, about 7 minutes.

Remove the pan from the heat and whisk in the butter. Stir in the mushrooms and season the sauce to taste with salt and pepper.

Thinly slice the steak diagonally across the grain, if you like, and serve topped with the mushroom sauce.

— Tasha DeSerio, Fine Cooking #119

nutrition information (per serving): Calories 480; Calories from Fat 310; Protein 34g; Carbohydrates 6g; Fat 35g; Saturated Fat 11g; Monounsaturated Fat 20g; Polyunsaturated Fat 2.5g; Sodium 400mg; Cholesterol 105mg; Fiber 1g

ON THE SIDE: FRENCH BREAD AND ROASTED BROCCOLI WITH LEMON

You’ll have more baguette than you need for Friday’s strata. Slice what you don’t need and serve it with the steak to mop up the sauce. To add a touch of green to the plate, cut broccoli crowns into 11/2- to 2-inch pieces, and toss with olive oil, salt, and pepper. Roast in a 475°F oven, stirring once, until tender and browned at the edges, 11 to 15 minutes. Drizzle the broccoli with a little lemon juice and serve.

Don’t lose those linesLooking at a raw skirt steak, it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it. The fat adds flavor and bastes the meat as it melts away during cooking.


Mushroom and Spinach Skillet Strata


A strata is essentially a savory bread pudding and can be augmented with anything from ham to seasonal vegetables. Here, smoked Gouda lends a hearty richness to the classic pairing of spinach and mushrooms.

4 oz. baguette (about a 9-inch piece), cut into 1/2-inch cubes

1 Tbs. unsalted butter

1 medium yellow onion, halved and thinly sliced

4 oz. cremini mushrooms, trimmed and coarsely chopped (11/2 cups)

1 large clove garlic, minced

1 tsp. coarsely chopped fresh thyme

Kosher salt and freshly ground black pepper

4 oz. baby spinach (4 lightly packed cups)

4 large eggs

1 cup whole milk

3 oz. smoked Gouda, coarsely grated (about 3/4 cup)

Position a rack in the center of the oven and heat the oven to 450°F.

Spread the bread cubes on a large rimmed baking sheet and toast in the heating oven until dry and pale golden, 3 to 5 minutes.

Meanwhile, melt the butter in a 10-inch ovenproof skillet with a lid over medium-high heat. Add the

friday

onion and cook, stirring occasionally, until tender but not browned, 3 minutes. Add the mushrooms, garlic, thyme, and 1/2 tsp. each salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, about 3 minutes. Add the spinach and cook, stirring occasionally, until wilted, 1 to 2 minutes.

In a medium bowl, whisk the eggs, milk, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the cheese and bread, toss until combined, and transfer to the skillet. Stir until all of the ingredients are distributed evenly and then press down on the mixture to flatten it a bit.

Bake, covered, for 10 minutes. Uncover and continue to bake until set in the center, about 5 minutes more. Let cool briefly, slice, and serve.

—Melissa Denchak, Fine Cooking #125

nutrition information (per serving): Calories 310; Calories from Fat 140; Protein 18g; Carbohydrates 24g; Fat 16g; Saturated Fat 8g; Monounsaturated Fat 4.5g; Polyunsaturated Fat 1.5g; Sodium 740mg; Cholesterol 225mg; Fiber 2g

ON THE SIDE: SAUTEED SHREDDED BRUSSELS SPROUTS

Shred trimmed Brussels sprouts in a food processor fitted with the 2-mm slicing blade. Heat some olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts, season with salt and pepper, and toss to coat with the oil. Cover and cook until the sprouts are crisp-tender. Sprinkle with chopped fresh parsley and serve.

A shortcut for toasted bread cubesIf you serve some of the baguette with Thursday’s dinner, cut up the rest and toast it Thursday night to speed your prep on Friday. Once the bread cubes are completely cool, store them in a zip-top plastic bag.

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