Episode 306

Chicken Cassoulet
Posted on February 6th, 2013 by Sara Moulton  |  Filed under Episode 306 « Sara's Weeknight Meals Season 3  |  Submit Comment
Suggested accompaniments: tossed green salad and crusty bread Yields 4 servings Hands-on time: 35 minutes Total preparation time: 45 minutes Ingredients…2 tablespoons extra virgin olive oil 8 bone-in chicken thighs (about 2 to 2 1/2 pounds) Kosher salt and freshly ground black pepper 1 medium onion 1 tablespoon fresh rosemary leaves or ½ teaspoon dried 1 tablespoon fresh thyme or ½ teaspoon dried 4 garlic cloves Two 15 1/2-ounce cans white beans 1/2 pound kielbasa, bratwurst or high quality more »


Broccoli and Goat Cheese Souffléed Omelet
Posted on February 6th, 2013 by Sara Moulton  |  Filed under Episode 306 « Sara's Weeknight Meals Season 3  |  Submit Comment
This is a cross between an omelet and a soufflé and doesn’t take too much work as long as you have electric beaters. Make sure you only beat your egg whites to soft peaks, otherwise they won’t fold properly into the egg yolk base. Any leftovers you have would make a fine filling for this souffleed omelet so consider this a clean out the fridge dish. Suggested accompaniment: tossed green salad with cherry tomatoes Makes 2 servings Hands-on time: 15 more »


Sautéed Fish Fillets Meunière with Sauce Grenobloise
Posted on February 6th, 2013 by Sara Moulton  |  Filed under Episode 306 « Sara's Weeknight Meals Season 3  |  Submit Comment
Recommended side dish: buttered green beans and roasted potatoes tossed with parsley Makes 4 servings Hands-on time: 15 minutes Total preparation time: 40 minutes IngredientsFour 6-ounce pieces, skinless, mild-flavored fish fillets, such as trout, tilapia or catfish 2 cups milk 1 cup unbleached all-purpose flour Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil Grenobloise Sauce (recipe below) Directions… 1. Cover the fish with the milk, cover, and chill for at least 30 minutes. Spread out the more »