Entrée — Quick Weeknight Meals #1: Divan, Florentine & Oscar by dvdlee

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Entree -- Quick Weeknight Meals #1: Divan, Florentine & Oscar
Submitted by dvdlee on August 27, 2004 at 10:51 am

DESCRIPTION
Entree -- Quick Weeknight Meals #1: Divan, Florentine & Oscar

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
There are three very similar dishes that allow plenty of options for a quick weeknight supper. They can be prepared in a variety of ways and with different ingredients so that they taste very different, but the fundamental technique is the same.

Divan, Florentine & Oscar are all names of a style of entrýe (or light luncheon dish).
Divan is where you serve slices of pre-cooked meat over broccoli with a morney sauce, Florentine is where the vegetable is spinach, and Oscar is where the vegetable is asparagus.

Serve boiled new red potatoes with butter & parsley as a side dish with any of these dishes, or some rice pilaf or just plain boiled rice!

Cook broccoli spears (fresh or frozen) and arrange on a plate (I like at least 2 spears with the flower-ends at opposite sides of the plate and the stems cross in the middle).

Places slices of white chicken (turkey) over the broccoli (in the middle, draped over the stems). The meat can be a thick slice of very good quality deli turkey (sliced at least 1/4 of an inch), fresh poached chicken breasts (poached in chicken broth with half of an unpeeled onion and a carrot), sautýed boneless chicken breast or a defrosted cooked & sliced chicken breast.

Top everything with a morney sauce (cheese sauce). To make the sauce, use the recipe on the side of the Argo Cornstarch box and make a medium white sauce. This takes 5 to 6 minutes. Add 1 cup of shredded cheese (Medium Cheddar is best) and a dash of Tabasco (or cayenne).

If you want to be fancy - run underneath the broiler to blister the cheese sauce. (Make sure your serving plate can stand the heat though!)

The vegetable is spinach - just use chopped frozen spinach. Or buy bags of spinach at the grocery store and sautý with 2 cloves of garlic.

A mild white fish or chicken can be used as the meat. The fish can be cod, haddock, flounder, and red snapper. Prepare the fish by a quick sautý, poach (you can do this in the microwave) or grill (indoor). Season fish with salt, pepper, paprika.

The cheese sauce for this variation should use white cheese (a nice amount of parmesan, with some fontina, provolone, or mozzarella) Add some drained canned mushrooms if you like.

The vegetable is asparagus: either blanch it (boil it in a big pot of water) or microwave it.

The meat is veal (scallops - pounded and quickly sautýed - maybe 2-3 minutes total), Chicken or Ham. The ham can either be deli ham (at least 1/4 inch thick), slices you bought at Honey-baked Ham (since they are bone-in ham, they taste better), or a ham steak from the meat dept. Sautý a little to heat ham.)

Cheese sauce for veal is white (add some brie or other French cheese). Blue cheese is also fantastic (any kind of blue). The cheese sauce for chicken can be white or cheddar. I like the cheddar for Ham.

I think you can see where there are many options - both in the dish-and how long it takes you to get dinner on the table.

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