I love to cook. But cooking for one person somehow seems depressing. Its not cooking for one that matters so much, but rather the prospect of eating alone. And I'm really bad at measuring out portions for just myself. So you can imagine how excited I was the other night when I got to cook for someone other than myself.
I was originally going to make a white fish in the oven with fennel and cherry tomatoes, but as luck would have it, the Poissonerie closed before I could get there. So instead, I made Escalope de Dinde with a tomato and olive sauce and boiled potatoes on the side. I had the idea for this recipe because its one that my father makes on weekends when he feels in the mood to cook. It never tastes the same, but almost always involves the same ingredients. Its a beautiful recipe.
Escalope de Dinde avec sauce au legumes.
For the meat:
1 filet of turkey per person. heat olive oil in the pan and sear on both sides. You will finish cooking it in the vegetable sauce.
For the sauce:
1/2 jar of tomato sauce
1/2 c. black olives
2-3 cups uncooked spinach
spices/herbs (hint: this is what varies the recipe, so try different things. I am a fan of herbes de provence, thyme, basil, and oregano)
Dice shallots and tomatoes.
heat 1 T olive oil in a pan and add shallots
Cook until shallots are clear and add tomatoes
lower heat and simmer 5-7 minutes
add uncooked spinach and wait until spinach has reduced.
add tomato sauce
let simmer for 3-5 minutes.
lay turkey filet in the pan
let cook on low flame for another 5-7 minutes or until the turkey is cooked through.
I serve this with either boiled potatoes or rice. Take your pick.