Monday, July 18, 2011

This week in the kitchen

Monday/18-Jul-11: Used up veggies for dinner tonight. Grilled broccoli (parboiled it a bit first in the water boiling for corn), slices from a globe zucchini, chunks of a red bell pepper, and slices of onion. Served with some trio rice. The yogurt/garlic sauce from yesterday was a good go-with, and so was pyramid cheese when that was done. For dessert there was some crème brulée from the freezer (thank you, Toupargel).

Tuesday/19-Jul-11: Yogurt on overday.

Midday meal today, since we might go out this evening. Jean Yves Legarve's Spaghetti with Lemon and Asparagus Sauce (Essential, p319; cookbooker). Yummy stuff. Followed by a salad of roquette.

Can't have a day go by without working on the zucchini backlog. Too lazy to look up one of my own, I found a recipe on the web for Mom's Zucchini Bread. Two loaves, pretty good, a trifle sweet, and a bit too much cinnamon, which is hard to believe coming from me.

Wednesday/20-Jul-11: Shopping today.

Dinner was, sort of, Zalm uit the Oven met Zeekraal en Rosé, a recipe from Allerhande. The sommelier had skipped a beat so there was no rosé in house, so I used a dryish riesling for the wine. And I did the salmon under the broiler rather than in the oven. It was served on a bed of zeekraal/salicorne (samphire in English?), with a sauce of shallot "sautéed" in wine with cream added. And a side of trio rice. Quite tasty.

For a starter, I vaguely followed a web recipe of Zucchini and Beet Salad. (We do have to have our daily dose of zucchini.) Served on a bit of rucola left from yesterday. A store-bought cooked beet in matchsticks. A globe zucchini in matchsticks, steamed. Some bits of cheese. Some toasted pecans. And a balsamic vinaigrette with chives. Turned out very nice. The cheese I used wasn't quite right. The recipe asked a "creamy mild cheese," which I used. The recipe prolog suggested feta, brie, camembert, or blue. We though a mildish blue would be quite nice. Also walnut oil rather than olive and toasted walnuts. Will try this again.

Thursday/21-Jul-11: Oh dear, a day gone by with no new zucchini cooked. We went for apèros at neighbors and had enough munchies that we didn't feel like a real meal. So I made a big salad and we had some St. Marcellin after.

Friday/22-Jul-11: Oh no, two days without using zucchini. For dinner, there was Ed Giobbi's Sweet Red Pepper Sauce for Pasta (Essential, p318; cookbooker). Easy and tasty. Used a quarter, froze two quarters, and spilled another quarter, messy me. We ate in a rush, going out to a concert.

Saturday/23-Jul-11: Yogurt on overday.

This morning I realized that the music event we'll be attending this evening is a picnic. It's been moved to an indoor venue with tables and chairs provided, but we have to bring our food if we want to eat. Oops. Luckily I'd already planned to make a Tarte Filo Salicornes, Poireaux, Haricots Verts, Marscarpone, et Ricotta (mag clipping) so I just did that a bit earlier in the day.

For a salad, I dressed some plain, leftover couscous with lots of lemon juice and some olive oil. Started out about 1:1, but added more lemon juice after tasting. I lightly steamed slices of, yes, zucchini and cut those into strips. Chopped some red bell pepper. Minced some mint and some flat-leaf parsley. Stirred altogether and tasted. Needed salt and ... a dab of curry powder. Just enough for a hint of curry taste. Very good.

We stopped at the boulanger for bread on the way, and I picked up a pair of what turned out to be extra scrumptious tartlettes chocolats.

Sunday/24-Jul-11: For a starter, I made again a third recipe of North African Zucchini Salad with Garlic, Chili Paste, and Caraway (MedHot, p32). A nice way to use up some zukes. For a main, I heated up the leftovers from the chicken tagine and served it over tagliatelle. Probably a chunkier pasta would have been nice. A bit of St. Marcellin followed by some cookies for after.

Progress on goals
This week: #1 VEG/FISH: yes, #2 SOUP:no, #3 MIDDAY: yes
This month: #4 PASTA: not yet (I do seem to keep postponing this!)

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