Monday, August 30, 2010

This week in the kitchen

Monday/30-Aug-10: This morning I started the roasted tomatoes (Polenta, p66) from a recipe that I didn't make for the CookBooksEtc contest. They cook a long long time at a low temp. Very tasty after. Ed thought I must have added something to them, but there was just salt and pepper. I've frozen these for later use.

Then I made two jars of plum jam, using several recipes from the web. One in the freezer, one in the fridge. The lickings were quite promising.

Mostly leftovers for dinner tonight, leftover beans-and-rice, leftover rice-and-peas, leftover zucchini-with-yogurt. I flattened a pair kip filets and rubbed them with some (homemade) Cajun spice mix, then sautéed them in olive oil and butter. Made a tasty little sauce by deglazing the pan with a slog of white wine, stirring in a bit of instant fond, then adding a small slog of cream. All was good, although not necessarily together.

The Plum Ice Cream (Scoop, p77) was very good. The two of us ate all of the half recipe that I made. Still have lots and lots of plums to use and to pick.

Tuesday/31-Aug-10: Put on yogurt in the a.m. Shopped. Avoided getting big boxes of cilantro and sorrel that I'd need to use in the next days. Bought more tomatoes for roasting. Started Strawberry Gelato (ClassicItal, p610) to make tomorrow.

Dinner was (loosely) Grilled Swordfish, Chettind Style (IndLight, p155), but with salmon and only marinate 30 minutes, accompanied by the MJ1's Buttery Rice with Onions, with shallots, since I was making a small amount, and without the book. For afters there was some pavé affinois, which was on sale.

Wednesday/1-Sep-10: For a late dinner following Bill's arrival, I vaguely followed a recipe of Holiday Posole found on the web. Didn't start it the night before as asked, didn't have the powdered chile pepper that they wanted, so I embroidered quite a bit. It was good though. A half recipe filled my Le Creuset Dutch oven. Three of us ate half and I froze the rest. Made Cayenne Cornbread (BigGerman, p182), an old favorite, as a go-with. For dessert, some fresh strawberries over vanilla ice cream. The strawberry gelato has to wait another day.

Thursday/2-Sep-10: A very filling 5-course lunch at La Fermette de Beaumont today. They've gotten even more expensive, although it is 5 courses, and we might not go there for lunch again. In the evening we were still quite full and just had a salad, followed by the Strawberry Gelato that didn't get made last night.

Friday/3-Sep-10: Made yogurt during the day. Plans changed and we ended up with a small bbq at home this evening. Ed grilled some chipolatas and merquez. I made a big dose of Warm Broccoli and Potato Salad (MDSalad, p15). We started with some rillettes d'oie from the charchuterie in Montbron and finished with some cheese and some store-bought custards that were pretty good.

Saturday/4-Sep-10: Used the rest of the homemade sausage from the freezer to make Fusilli with Sausage and Zucchini (30mimPasta, p150). This was very good, but definitely not a 30-minute dinner. I suppose seeding the tomatoes took a lot of time. Used orechetti instead of fusilli. Followed by a big salad. Then we finished off the rest of the strawberry gelato with some cake that Bill bought at the foire today.

Sunday/5-Sep-10: Yogurt going all day. At a bric-à-brac in Vitrac, I bought some chiles and a handful of tiny, white egg-shaped eggplants.

Whew, lunch today was a repas de la chasse today at St. Adjutory. No food for us this evening. Still no word on the outcome of the CookbooksEtc Ingredient contest.

CookbooksEtc Ingredient Contest 2010
  1. 23-May/28-May: strawberries — Balsamic Strawberries with Arugula and Goat Cheese
  2. 29-May/4-Jun: cheese — Spinach-Stuffed Anchos
  3. 5-Jun/11-Jun: whole wheat flour — Ned and Crescent's Favorite Multigrain Pancakes
  4. 12-Jun/18-Jun: ground pork or pork sausage — Curried Rice Noodles with Ground Meat
  5. 19-Jun/25-Jun: blueberries — Tarte Amandine à la Myrtille
  6. 26-Jun/2-Jul: salmon — Almond-Crusted Grilled Salmon with Garlic Sauce
  7. 3-Jul/9-Jul: potatoes — Potatoes and Peas in a Yoghurt Sauce
  8. 10-Jul/16-Jul: elbow macaroni — Macaroni Salad
  9. 17-Jul/23-Jul: tomatoes — Eggs Baked in Tomatoes
  10. 24-Jul/30-Jul: dates — Date and Onion Salad
  11. 31-Jul/6-Aug: butterscotch chips — Chocolate Chip Cookies and the oven disaster
  12. 7-Aug/13-Aug: pecans — Peppered Pecans
  13. 14-Aug/20-Aug: mango or peaches — Grilled Shrimp with Green Mangoes and Red Lime Sauce
  14. 21- Aug/27-Aug: cornmeal or Italian sausage — Cornmeal and Italian Sausage

Monday, August 23, 2010

This week in the kitchen

Monday/23-Aug-10: Made up a whole recipe of Homemade Sausage (30MinPasta, p161), expecting to use it for dinner tonight, but finally noticed that it should sit in the fridge overnight to blend its flavors. Oops, we won't be having the planned dinner tonight, but I've got one lump in the fridge for tomorrow's dinner and one in the freezer for whatever. Yesterday there was sweet corn at Intermarché, for the second time this summer. (The label says sans OGM, without GMO, but one doubts if there's anything left in the world untainted by GMO nowadays. And the EU is getting read to cave in to the US on this. Boo.) We had that for dinner along with a big salad that included the rest of the grilled veggies that didn't get used on last night's pizza. For afters, there was a bit Reblochon.

Tuesday/24-Aug-10: This evening we had Cornmeal and Italian Sausage (GreeneGrains) made with Giuliano Hazan's sausage, accompanied by a big salad of rucola. The polenta pie was good. I froze half of it to cook another time. This was the last (I hope) recipe for the CookbooksEtc contest.

Wednesday/25-Aug-10: Tonight was Havana Prawns (MC 2BTried, not a keeper) and Hot Jamaican Rice (MC). The shrimp were tasty, but the sauce of rum and brown sugar was not. Too sweet, but what should I expect?

Thursday/26-Aug-10: Put the lamb for Tandoori Lamb Chops on to marinate before were were off to visit to the gardens at l'Abrègement. We lunched at Nanteuil, so we had rewarmed leftover pizza with our fruit in the evening.

It was hot today. 36C. I'm melting.

Friday/27-Aug-10: For breakfast there was Scrambled Egg Burrito (CtryCityEgg, p53). This was meant for camping, I guess, so definitely under "elaborated". But the idea of warming the tortillas right on top of the eggs was a nice one.

Lunch started with Onion Bhadji (Q&E, p20) and a half dose of the Fresh Green Chutney (Q&E, p113). I made the bhadji with the chopped onions as Jaffery asks, rather than the strips as they do at Anmols. We decided that we preferred the strips. The chutney was good as always. I used the frozen cilantro, which worked ok.

The Tandoori Lamb Chops (BH&G? mag clipping, soon to be MC) were quite good, a rub worth keeping. Served these with Zucchini in a Yogurt Dressing (MC, SpiceKitch, p58) and Rice with Peas and Dill (Q&E, p103), both recipes we've had before several times. Yum. A nice meal.

Yogurt on overnight.

Saturday/28-Aug-10: Late lunch was a loose interpretaton of Courgette met Tijm en Bieslook (Allerhande, soon to be MC), zucchinis stuffed with goat cheese and herbs. Accompanied by a salad of romaine. Ended with mini-Magnums.

Have some plum ice cream ready to freeze tomorrow. Looks like the results of the CookbooksEtc ingredient contest won't be announced till the middle of next week.

We have a bumper harvest of assorted cherry tomatoes from the garden.

Sunday/29-Aug-10: We lunched at the Chateau de la Redorterie today, prior to a concert in the church in Lésignac. Only a bit of fruit in the evening.

CookbooksEtc Ingredient Contest 2010
  1. 23-May/28-May: strawberries — Balsamic Strawberries with Arugula and Goat Cheese
  2. 29-May/4-Jun: cheese — Spinach-Stuffed Anchos
  3. 5-Jun/11-Jun: whole wheat flour — Ned and Crescent's Favorite Multigrain Pancakes
  4. 12-Jun/18-Jun: ground pork or pork sausage — Curried Rice Noodles with Ground Meat
  5. 19-Jun/25-Jun: blueberries — Tarte Amandine à la Myrtille
  6. 26-Jun/2-Jul: salmon — Almond-Crusted Grilled Salmon with Garlic Sauce
  7. 3-Jul/9-Jul: potatoes — Potatoes and Peas in a Yoghurt Sauce
  8. 10-Jul/16-Jul: elbow macaroni — Macaroni Salad
  9. 17-Jul/23-Jul: tomatoes — Eggs Baked in Tomatoes
  10. 24-Jul/30-Jul: dates — Date and Onion Salad
  11. 31-Jul/6-Aug: butterscotch chips — Chocolate Chip Cookies and the oven disaster
  12. 7-Aug/13-Aug: pecans — Peppered Pecans
  13. 14-Aug/20-Aug: mango or peaches — Grilled Shrimp with Green Mangoes and Red Lime Sauce
  14. 21- Aug/27-Aug: cornmeal or Italian sausage — Cornmeal and Italian Sausage

Wednesday, August 18, 2010

Pesto with Ricotta

Cooking Italy Assignment
Pesto with Ricotta, p178

Catch-up time. This is an assignment from May that I've finally made. A nice pesto with some fresh pasta was just the sort of light dinner we felt like.

Pesto with ricotta is just your regular sort of pasta with ricotta added. Here it is all ready to blend, basil, olive oil, pine nuts, garlic, ricotta, and salt:


After this is smooth, you turn it into a bowl to stir in the remaining ingredients, including cheese and butter, the amount of which is reduced for the ricotta pesto. I don't recall every using butter for pesto before, but that's what Hazan asks for and she's l'expert.


After mixing, voila, it's pesto!


To go with this, I made some tagliatelle, rather than the bigger piccagge that Hazan suggests. I froze the rest of the pesto in 2-tablespoon lumps to use for a taste of summer whenever it's needed.


And I forgot to say it was good, creamier perhaps than regular pesto, but just as tasty.

Monday, August 16, 2010

This week in the kitchen

Monday/16-Aug-10: This morning we went to help with the washing up and putting away from last night's dinner. Afterwards all the workers, more than 30 of us, gathered in Mazerolles for a meal. First we polished off the aperitif from the night before (rosé and grapefruit juice). Then the leftover carrots from the previous night's starter were served, followed by freshly made omelettes with fried potatoes. Then the leftover ham and beans, camembert, and apple tarts. All with copious amounts of wine. At the end there were many bottles of Clairette de Die. And while we cleared up from the meal, liqueurs were served, cognac and various homemade things, including some firewater of plums that is dribbled onto a sugar cube to drink.

We weren't hungry until very late, when we warmed up the leftovers of yesterday's grilled shrimp and rice-and-beans.

Tuesday/17-Aug-10: This morning I cooked up a pound of hominy to freeze. Once this was going, I picked the chicken from Saturday and started stock from the bones. With the meat, I made a stew-like thing from one of the tins of mole that Jody gave us. To accompany that I made a little salad of avocado, chopped yellow bell pepper, chopped red onion, lime juice, oil, and some spices. Not bad. Dessert was our usually lunchtime plate of fruit.

For our evening meal, we snacked on a piece of Morbiers (bought here and perhaps not as good as the bit we bought in Morbiers itself) and the olives we bought at the Montbron marché.

Wednesday/18-Aug-10: We still didn't feel much like eating a big meal tonight. I made some tagliatelli and the Pesto with Ricotta, a Cooking Italy assignment from last May. Served with a big salad of mâche. For dessert we had the last of the Morbiers and then some squares of chocolate as we walked Pogo. I've got lots of the pesto frozen now.

Made yogurt overnight.

Thursday/19-Aug-10: Dinner was a Broccoli and Anchovy Sauce (ClassicItal, p173) again. Last time we liked it a lot; this time it was good, but nothing special. For afters we had a bit of goat cheese and some Coffee Ricotta Mousse (MW@Home, p307), made without coffee from the leftover ricotta.

Friday/20-Aug-10: Whew, a busy day today! In the afternoon we went to Chauvigny to see a site, then back here, a quick dog walk, then off to Montbron for dinner and a concert. Not much happened in our kitchen today.

Saturday/21-Aug-10: Our main meal, at lunchtime, was Cooking Italy's Spinach Soup from the freezer, with freshly made crostini. For dessert another toasted waffle with vanilla ice cream and mixed berries.

Sunday/22-Aug-10: Shopped this morning. The fridge is f-u-l-l! No fish on Sundays or on Mondays. So it will be shrimp sometime this week unless we make an unexpected trip to a grocery or bump into a market.

Pizza for dinner. I always forget how long they take put together, so it was later than intended. Nothing hard about i, just time-consuming, especially if you bake the crust a bit before topping, which really is better. Grilled a zucchini and an eggplant. Used some faux pizza sauce, mozzarella, grilled veggies, chopped garlic, goat cheese, basil chiffonade. Good stuff. We each had a mini-Magnum while walking Pogo.

Yogurt's been a-making all day. With the thunderstorms, we had two power outages today, and I didn't remember to restart it right away either time, so I was a bit worried about how it would turn out, but it was fine.

CookbooksEtc Ingredient Contest 2010
  1. 23-May/28-May: strawberries — Balsamic Strawberries with Arugula and Goat Cheese
  2. 29-May/4-Jun: cheese — Spinach-Stuffed Anchos
  3. 5-Jun/11-Jun: whole wheat flour — Ned and Crescent's Favorite Multigrain Pancakes
  4. 12-Jun/18-Jun: ground pork or pork sausage — Curried Rice Noodles with Ground Meat
  5. 19-Jun/25-Jun: blueberries — Tarte Amandine à la Myrtille
  6. 26-Jun/2-Jul: salmon — Almond-Crusted Grilled Salmon with Garlic Sauce
  7. 3-Jul/9-Jul: potatoes — Potatoes and Peas in a Yoghurt Sauce
  8. 10-Jul/16-Jul: elbow macaroni — Macaroni Salad
  9. 17-Jul/23-Jul: tomatoes — Eggs Baked in Tomatoes
  10. 24-Jul/30-Jul: dates — Date and Onion Salad
  11. 31-Jul/6-Aug: butterscotch chips — Chocolate Chip Cookies and the oven disaster
  12. 7-Aug/13-Aug: pecans — Peppered Pecans
  13. 14-Aug/20-Aug: mango or peaches — Grilled Shrimp with Green Mangoes and Red Lime Sauce
  14. 21- Aug/27-Aug: cornmeal or Italian sausage —

Saturday, August 14, 2010

Panzanella—Bread Salad

Cooking Italy Assignment
Panzanella—Bread Salad, p554

Panzanella is a salad, long on tomatoes, with bread, assorted raw veggies and a tasty dressing. I'm sure there are as many variations of this are there are Italian cooks. For this assignment, I stuck pretty closely to Hazan's recipe, since she's usually a good source and I've never made this before.

The dressing starts with a base of garlic, capers, and anchovies.


These are mooshed together with a mortar and pestle or with a spoon against the side of a bowl. (You could use a food processor, blender, etc., but they seem a bit much for such a small volume.)


Once mooshed, the mixture is turned into the serving bowl and stirred together with some chopped bell pepper, plus oil and vinegar.


Now you toast some stale bread with the crusts removed and cut it into to cubes. Personally, I'm a crust person, and I wouldn't do the de-crusting again. I think the crusts would add a nice texture and it's a shame to loose all the flavor. (Although they do give a pile of munchies for the cook.) A puréed tomato is stirred into the bread cubes and left to soak for a while.

Meanwhile, more tomatoes and some cucumber are cubed. And some thin slices of onion are soaked and squeezed and soaked and drained and soaked and drained, and so on till you're reading to use them. Manhandling the onions in this way seems to soften the taste of the raw onions. Of course, if you Plan Ahea... you'll start this process before you start the rest of the salad, otherwise everything has to wait a bit on the onions.


Now the bread cubes and cut-up veggies get tossed together with the dressing and bell pepper and some freshly ground black pepper. And there you have it, a delicious summery salad.


The half recipe I made served the two of us amply, so I think Hazan's projected 4-6 servings for the full recipe is on target. (This book does seem to have problems with the servings.) As I was mixing the salad I keep thinking that some chopped basil would be a nice addition. I've noted this in my book for the next time.

Monday, August 9, 2010

This week in the kitchen

Monday/9-Aug-10: For dinner, I grilled some merguez de volaille and made some Warm Broccoli and Potato Salad (MDSalads, p15). Dessert was the rest of the ice cream plus some frozen (thawed) berries.

Tuesday/10-Aug-10: Lunched today at Le Lavallette on the way to Aubeterre. Our usual fruit and sandwiches for a late dinner. Further not much happened in the kitchen today.

Wednesday/11-Aug-10: The ovens got fixed today, hooray. Made Peppered Pecans (Tabasco, p14) for the CookbooksEtc contest. Got some cookie dough out to defrost and bake tomorrow. Started a half recipe of Chocolate Raspberry Ice Cream (Scoop, p30) to make tomorrow. Got the FreezerInventory file up-to-date with the next boxes in the freezer; the freezer could use a bit of an ice scraping, it could.

Dinner was comfort food, old favorite Aunt Susan's Macaroni and Cheese (MC) with the last bit of real English cheddar, along with a salad and some Afrikas.

Thursday/12-Aug-10: Made yogurt during the day, to put into the fridge at bedtime. Toupargel delivered three boxes of frozen food this morning; didn't seem like so much when I placed the order. Many things come in big quanties. Now we've got at least a dozen turkey scallops and ten chicken thighs. Two sacks of frozen peas. Opened the first of two sacks of haricots verts for lunch. Etc.

Baked up the cookies, which would have been much better with chocolate chips, rather than butterscotch morsels. (Those are something I never need to have again, too sweet and fake-flavor tasting, thank you Nestles.) Still have another batch in the freezer. Might bake these up again, with some good chocolate chips, since it could be handy to have some cookies ready to bake.

Lunch was some nice pork loin chops that had been marinating over night to become Chili-Marinated Pork Chops(MC). Served with the leftover sweet potato ravioli filling and a salad with leftover couscous plus some radishes, red onion, red bell pepper, cuke, and haricots verts. Made a dressing of lime and lemon juice with chili powder, etc. Not enough of the dressing, and it wasn't spiced enough. Good idea, but ... For dessert we ate all of the chocolate raspberry ice cream. Ed decided he doesn't like fussy ice creams.

Friday/13-Aug-10: Shopped in Montbron this morning, market and Intermarché. Ran into a cilantro bonanza. I've put one box into the freezer, to see if that will work for preserving it, like it does for dill. They also had a special on "English food" where I bought some cottage cheese. Didn't realize that was especially English.

For lunch I reheated the enchilada stack (hooray for ovens!) and made some Spanish rice and guacamole to go with it. And remembered that I meant to buy any more avocadaos, oops.

Saturday/14-Aug-10: The English cottage cheese is not as good as the Dutch Kotta, but still better than most I've had in the US. Sophie wasn't interested in licking the pot after breakfast; she much prefers yogurt.

Dinner was Devil's Chicken (Tabasco, p83), cooked under the broiler, accompanied by Panzanella for Cooking Italy. Leaving the broiler going, I finished off a pair of Toupargel's crêmes bruleés for our dessert.

Sunday/15-Aug-10: We had a mid-afternoon meal today, anticipating hard work at our commune's dinner this evening and not much chance for food until quite late. For dinner Grilled Shrimp with Green Mangoes and Red Lime Sauce (BigFlav, p118) and All-Purpose Rice and Beans (BigFlav, p262). Dessert was a Toupargel waffle, half for each of us, and that halve again, sandwiched with ice cream and mixed berries. I replaced half some of the mangoes with peaches for the extended CookbooksEtc contest. The shrimp and glaze were yummy, but the shrimp cook so quickly that the onion and green mango bits were still quite crunchy. The peaches, on the other hand, were perfect. An odd kind of mistake from this book. The rice and beans were delicious; I'd forgotten about this recipe, but won't again. And the waffly dessert was a hit, simple as can be, but looked quite dressy.

In typical style, the Mazerolles dinner wasn't served until 9pm. It started with an appertif, rosé with grapefruit juice, which is pretty good, I must say. The starter was a barquette (plastic box) filled half with shredded carrots and half with chopped beets, separated by a tomato slice and topped with a vinaigrette; quite good. The main was braised ham, marinated and barbecued on the spot with white beans, also cooked on the spot in huge cast iron pots. Then there was camembert followed by portion of apple tart. All simple, but good.

CookbooksEtc Ingredient Contest 2010
  1. 23-May/28-May: strawberries — Balsamic Strawberries with Arugula and Goat Cheese
  2. 29-May/4-Jun: cheese — Spinach-Stuffed Anchos
  3. 5-Jun/11-Jun: whole wheat flour — Ned and Crescent's Favorite Multigrain Pancakes
  4. 12-Jun/18-Jun: ground pork or pork sausage — Curried Rice Noodles with Ground Meat
  5. 19-Jun/25-Jun: blueberries — Tarte Amandine à la Myrtille
  6. 26-Jun/2-Jul: salmon — Almond-Crusted Grilled Salmon with Garlic Sauce
  7. 3-Jul/9-Jul: potatoes — Potatoes and Peas in a Yoghurt Sauce
  8. 10-Jul/16-Jul: elbow macaroni — Macaroni Salad
  9. 17-Jul/23-Jul: tomatoes — Eggs Baked in Tomatoes
  10. 24-Jul/30-Jul: dates — Date and Onion Salad
  11. 31-Jul/6-Aug: butterscotch chips — Chocolate Chip Cookies and the oven disaster
  12. 7-Aug/13-Aug: pecans — Peppered Pecans
  13. 14-Aug/20-Aug: mango or peaches —Grilled Shrimp with Green Mangoes and Red Lime Sauce
  14. 21- Aug/27-Aug: cornmeal or Italian sausage —

Sunday, August 8, 2010

Shredded Carrot Salad

Cooking Italy Assignment
Shredded Carrot Salad, p549

It surprises me to find this recipe in an Italian cooking book, since I discovered shredded carrots with a simple lemon vinagrette sort of sauce in French cooking books many years ago. What's there it say about it? It's simple to make and tasty and goes with lots of meals. It can be dressed up as a proper starter or served as part of the main course, as we did tonight.

Monday, August 2, 2010

This week in the kitchen

Monday/2-Aug-10: Dinner at a quiz tonight.

Tuesday/3-Aug-10: Made some plain old vanilla ice cream today. Too much. I think I need to make half recipes, 2 cups worth.

Dinner was the leftover tart, with at salad. Chocolate Banana Snacking Cake with ice cream for dessert.

Wednesday/4-Aug-10:
Made up some Herb Salt (Art, p172), since I'm almost out. Dinner was home-made fettucine with Ligurian-Style Pasta Sauce with Zucchini and Carrots (MarCuc, p159). This was good, but I don't like her description of how the zucch and carrots should be prepared. I think, from her description of the dish, that these should be in thin ribbons, like some recipe from 365Pasta, not shredded on the madonline, which makes shreds either too fine or too fat for what she's asking. This is the first time I've made pasta for dinner and felt like there was too much! Don't know what the difference was.

Chocolate Banana Snacking Cake with ice cream for dessert.

Yogurt on overnight, since I got going too late to it this morning.

Thursday/5-Aug-10: A busy day in the kitchen.
  • Made Apple-Plum butter; with small apples, so it didn't really make much.
  • I've got the Boulesteix's ripe green figs macerating prior to make jam tomorrow; using a recipe from the web. I used canning sugar, with pectin included, since I had some on hand (bought in error recently). Things I make often don't seem to gel properly so even though many recipes don't call for pectin with figs, I thought it might be a good idea.
  • Found a chocolate chip cookie recipe and made it up with the butterscotch morsels for the CookbookEtc contest. It's an interesting recipe because it's meant to be made in bulk and used in part. I made a quarter recipe, which should be 2-1/2 dozen cookies. Half of that is frozen; the other half ready to bake tomorrow after added an egg and some vanilla. We'll see.
Dinner was Lilian's Beijing-Style Sweet and Sour Fish (HotWok, p65), Hot and Spicy Wrinkled Beans (Chinatown, p106), and rice. Nothing new, but still good. I used the wrong sauce on the green beans; it was OK, but would have been better with the proper one.

Friday/6-Aug-10: Shopped and did errands this morning. On return I griddled some cod fillets, loosely following a recipe for blackened tilapia I found somewhere on the web. This recipe wanted the fish dipped in a gallon of melted butter before frying. Instead, I mixed up a bit of yogurt and milk (improvised buttermilk) and dipped the fishies there before adding the blackening seasoning and plopping on the griddle. Served with soft polenta and some griddled eggplant slices. For dessert there was yet more chocolate cake with ice cream. The banana flavor in the bread is really starting to come through now; there are only two chunks left. Whew!

While we ate, I turned on the oven to heat, prior to finishing off the cookies for CookbooksEtc. Argh! The right oven is on the fritz also. No working ovens at all. Made a distressed call to Gitem, who admitted they needed to follow up why the part for the first oven hasn't arrived. Now both ovens are gone, and there will be no reply from the UK till next week.

Made a jam from the Boulesteix's figs. Simmering away, they smelled of lemon and vanilla. It didn't seem to be setting, the jelly ran down the plate with the same alacrity early and late, but I finally gave up and jarred it. Two gevoglte fond jars into the freezer and a half jar into the fridge. And off to the marché de nuit in Montbron.

Saturday/7-Aug-10: The fig jam is definitely set. And quite tasty. This is probably the best fig jam we've had, save perhaps the one that Frances and John brought us from Crete (or was it Corsica?) that started off the quest for a replacement.

For lunch I made a half version of Stacked Chicken Enchiladas with Salsa Verde and Cheese, a recipe I got from EAT-L. I cooked it in the broiler, which was a bit weird, but sort of worked. This was the first of the CasaMex tortillas I used; I froze up three packets of six and one of two. Twenty-six of them, what an odd number. I'll have to check into this. Their salsa verde on sale was short of what was needed, so I added the small can of tomatillo sauce, which was just mushed up tomatillos, and came up with the right amount. Used mimelotte for the cheese. What I made should have served 3, but we've probably got two servings left, which I'll reheat on top of the stove. Tasty, maybe a bit salty Ed thought, probably from the mimelotte and/or salsa, since I didn't add any salt at all. Then there was Avocado and Corn Salad (MW@Home, p119), which is always good.

Think I've dilly-dallied too long to shred and freeze the zucchini in the fridge. I'll have to do something (top-of-stove) with them in the next days.

Yogurt going overnight.

Sunday/8-Aug-10: For dinner there was Chicken Skewers with Fava Bean and Mint Salad mag clipping, probably Cooking Light), accompanied by couscous and Shredded Carrot Salad from Cooking Italy. The chicken skewers were nothing but ... skewered and barbecued chicken, very plain. The fava bean and mint salad was promising. Used frozen favas for the first time. Can't say I was too impressed with them really, but have a lot to use up. I was looking for an easy way to have favas, which are a lot of work and available only for a short time, but delicious. The two salads mixed on top of the couscous were quite tasty.

CookbooksEtc Ingredient Contest 2010
  1. 23-May/28-May: strawberries — Balsamic Strawberries with Arugula and Goat Cheese
  2. 29-May/4-Jun: cheese — Spinach-Stuffed Anchos
  3. 5-Jun/11-Jun: whole wheat flour Ned and Crescent's Favorite Multigrain Pancakes
  4. 12-Jun/18-Jun: ground pork or pork sausage Curried Rice Noodles with Ground Meat
  5. 19-Jun/25-Jun: blueberries Tarte Amandine à la Myrtille
  6. 26-Jun/2-Jul: salmon Almond-Crusted Grilled Salmon with Garlic Sauce
  7. 3-Jul/9-Jul: potatoes Potatoes and Peas in a Yoghurt Sauce
  8. 10-Jul/16-Jul: elbow macaroni Macaroni Salad
  9. 17-Jul/23-Jul: tomatoes Eggs Baked in Tomatoes
  10. 24-Jul/30-Jul: dates Date and Onion Salad
  11. 31-Jul/6-Aug: butterscotch chips -> Chocolate Chip Cookies and the oven disaster
  12. 7-Aug/13-Aug: pecans