Make It Tonight Easy Dinner Download MENU for the Week of OCTOBER 1, 2018 Monday Quick Beef Stew with Red Wine and Rosemary Tuesday Pork Tenderloin with Spicy Grilled Pepper Relish Wednesday Ramen Noodle Soup with Spinach and Poached Eggs Thursday Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce Fiday Butter-Basted Spiced Cod with Polenta, paired with Edna Valley Chardonnay Sponsored by Monday : Tuesday : Wednesday : Thursday : Friday : Quick Beef Stew Pork Tenderloin with Ramen Noodle Soup Pan-Seared Chicken Butter-Basted Spiced with Red Wine and Spicy Grilled Pepper with Spinach and Thighs with Beer and Cod with Polenta Rosemary Relish Poached Eggs Grainy Mustard Sauce SHOPPING LIST FRESH PRODUCE MEAT AND DAIRY ITEMS 1 cup frozen pearl onions 2 medium lemons Two 12- to 16-oz. pork tenderloins 1 cup dry red wine 3/4 to 1 lb. russet potatoes One 1- to 1½-lb. thick rib-eye 2 Tbs. harissa paste 1 oz. (1 packed cup) baby spinach steak 1 Tbs. whole-grain mustard 4 oz. button mushrooms 8 small bone-in, skin-on chicken 1 Tbs. prepared horseradish 2 red, yellow, or orange bell thighs (4 to 5 oz. each) peppers (or a mix) 2 tsp. Worcestershire sauce Four 6-oz. pieces cod loin 1 small yellow onion 1 tsp. chili garlic sauce 2 large eggs 2 medium shallots Sriracha or other hot sauce 11 Tbs. unsalted butter 2 medium scallions Asian sesame oil 1 small piece fresh ginger PANTRY STAPLES 4 cloves garlic OTHER GROCERIES 3 Tbs. extra-virgin olive oil 1 small bunch fresh rosemary 6½ cups lower-salt chicken broth 3½ Tbs. all-purpose flour 1 small bunch fresh flat-leaf parsley 3 cups unsalted beef stock or 2 Tbs. plain rice vinegar 1 small bunch fresh thyme broth 1½ Tbs. pure maple syrup 1 small bunch cilantro (optional) 6 oz. instant ramen noodles 1 Tbs. five-spice powder 1½ cups frozen mixed vegetables 1 Tbs. canola oil or peas and carrots 2 tsp. vegetable oil 1 cup cornmeal 1½ tsp. crushed whole coriander 1 cup amber lager, such as Dos seeds or ground coriander Equis Amber 1 tsp. packed dark brown sugar Kosher salt Black peppercorns Side-dish ingredients are not included in the shopping list. Make it Tonight Easy Dinner Download www.FineCooking.com monday Quick Beef Stew with Red Wine and Rosemary Active/total time: 25 minutes Serves 4 to 6 Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot. A smidge of horseradish at the end of cooking adds bright, peppery bite. One 1- to 1½-lb. thick rib-eye steak, cut into 3/4- to 1-inch cubes Kosher salt and freshly ground black pepper 3 Tbs. unsalted butter, at room temperature 3 Tbs. all-purpose flour 2 Tbs. olive oil 6 minutes. Add the garlic and cook until fragrant, 1 cup frozen pearl onions, thawed 30 seconds. Add the wine and rosemary, stirring 4 oz. button mushrooms, cut into bite-size to scrape up the browned bits from the bottom pieces, if large of the pot. Bring to a boil and cook until slightly 1 Tbs. finely chopped garlic reduced, about 5 minutes. Add the stock, potatoes, horseradish, and Worcestershire, and boil for 1 cup dry red wine another 5 minutes. Remove the rosemary. 2 large sprigs fresh rosemary 3 cups unsalted beef stock or broth Stir in the butter-flour mixture, bring to a boil, and cook until thickened, 8 to 10 minutes. Return the 3/4 to 1 lb. russet potatoes, peeled and cut into beef and any accumulated juice to the pot. Add ½-inch dice the mixed vegetables and parsley, stir, and cook 1 Tbs. prepared horseradish until heated through. Season to taste with salt and 2 tsp. Worcestershire sauce pepper, and serve. 1½ cups frozen mixed vegetables or peas and —Ronne Day, Fine Cooking #152 carrots 3 Tbs. finely chopped fresh flat-leaf parsley nutrition information (per serving): Calories 400; Calories from Fat 190; Protein 21g; Carbohydrates 27g; Fat 21g; Saturated Fat 9g; Monounsaturated Generously season the steak all over with salt and Fat 10g; Polyunsaturated Fat 1g; Sodium 370mg; pepper. Cholesterol 55mg; Fiber 4g In a small bowl, mix together the butter and flour. in a 6- to 8-quart Dutch oven or heavy-duty pot, heat 1 Tbs. of the oil over medium-high heat until shimmering. Add half of the beef and cook, flipping occasionally, until golden brown on some sides, 3 to 4 minutes. Transfer to a plate, then repeat with the remaining 1 Tbs. oil and beef, transferring it to the plate. Add the onions and mushrooms, and cook, stirring occasionally, until they begin to brown, 4 to Make it Tonight Easy Dinner Download www.FineCooking.com tuesday Pork Tenderloin with Spicy Grilled Pepper Relish Active/total time: 30 minutes Serves 4 to 6 Grilling the pork and peppers at the same time makes for an easy summer meal. Chinese five- spice powder adds an unusual, anise-y note to the relish. 1 Tbs. five-spice powder (see tip below) Kosher salt and freshly ground black pepper inserted in the thickest part registers 140°F to Extra-virgin olive oil, for brushing 145°F, 15 to 18 minutes. Two 12- to 16-oz. pork tenderloins Meanwhile, grill the peppers skin side down until 2 red, yellow, or orange bell peppers (or a mix), grill marks form on one side, about 5 minutes. Flip quartered lengthwise, stemmed, and seeded the peppers and continue to grill until crisp-tender, 2 Tbs. plain rice vinegar about 2 minutes more. 1 tsp. chili garlic sauce Let the tenderloins rest for 5 minutes. Thinly slice 1 packed tsp. dark brown sugar the peppers. 1 small clove garlic, mashed to a paste In a medium bowl, combine the rice vinegar, chili 2 medium scallions, thinly sliced garlic sauce, brown sugar, and garlic. Stir in the peppers and scallions. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Cut the pork crosswise on a diagonal into ½-inch- thick slices and serve with the relish. In a small bowl, combine the five-spice powder, 2 tsp. salt, and 1 tsp. pepper. Lightly brush the —Judith Fertig, Fine Cooking #124 tenderloins with oil, then sprinkle with the spice mixture. Brush the quartered peppers with oil and nutrition information (per serving): season with salt and pepper. Calories 140; Calories from Fat 35; Protein 22g; Carbohydrates 5g; Fat 4g; Saturated Fat 1g; Mono- Grill the tenderloins, turning a quarter turn every unsaturated Fat 1.5g; Polyunsaturated Fat 0.5g; 3 to 4 minutes, until an instant-read thermometer Sodium 470mg; Cholesterol 60mg; Fiber 1g Ingredient Profile: Chinese Five-Spice Powder ON THE SIDE: FENNEL RICE PILAF A warm and fragrant spice blend common in Chinese cuisine, five-spice powder is typically Finely chop some onion and composed of star anise, cloves, fennel seed, fennel and sauté it in a bit of cinnamon, and Sichuan butter until golden. Add long-grain peppercorns. Though it can be white rice and cook, stirring, until found in many supermarkets, the grains are glossy and beginning you can also grind your own from to crackle. Add chicken broth or whole spices (find a recipe at water and salt. Bring to a boil, cover, FineCooking.com). If you grind it reduce the heat to a simmer and fresh, it will be more potent than cook until the rice is tender and pre-ground spices, so you might the liquid is absorbed. Let the rice rest off the heat, want to use less. covered, for 5 to 10 minutes before serving. Make it Tonight Easy Dinner Download www.FineCooking.com wednesday Ramen Noodle Soup with Spinach and Poached Eggs Active/total time: 15 minutes Serves 4 Instant ramen, that old dorm-room standby, gets a massive upgrade when you ditch the artificial flavor packet in favor of fragrant aromatics and fresh spinach. 2 Tbs. canola oil 1 small yellow onion, finely chopped 12 cups lower-salt chicken broth 2 smashed cloves of garlic 4 thin slices of ginger Kosher salt 12 oz. instant ramen noodles 2 oz. (2 packed cups) baby spinach nutrition information (per serving): Calories 500; 4 large eggs Calories from Fat 160; Protein 30g; Carbohydrates Sriracha or other hot sauce 60g; Fat 18g; Saturated Fat 3.5g; Monounsaturated Asian sesame oil Fat 9g; Polyunsaturated Fat 4.5g; Sodium 1030mg; Cholesterol 195mg; Fiber 3g In a 4- to 5-quart pot, heat the oil over medium-low heat. Add the onion, and cook, stirring occasionally, ON THE SIDE: STEAMED VEGETABLES WITH until translucent, about 2 minutes. Add the chicken SPICY PEANUT DIPPING SAUCE broth, garlic, ginger, and ½ tsp. salt. Bring to a boil over high heat. Add the noodles (discard the Steam green beans, broccoli florets, sliced seasoning packets) and spinach and cook, stirring carrots, or any other vegetables to break apart the noodles, until they sink and the you like until tender. Whisk natural spinach wilts, about 1 minute. Crack the eggs into unsalted peanut butter with the pot, cover, and turn off the heat. Let sit until the enough of the vegetable steaming whites have set, about 3 minutes. Divide among 4 water to give it a pourable bowls, top with a dash of Sriracha and a drizzle of consistency. Whisk in soy sauce sesame oil, and serve. and Asian chile paste to taste. Serve the vegetables with the —Layla Schlack, Fine Cooking #134 dipping sauce.