Monday, August 22, 2011

This week in the kitchen

Monday/22-Aug-11: No bread in house. Made the old standard Authentic French Bread (Magic, p22, but out of head) on Rapid this morning, in time for Ed's breakfast.
Another oppressive day, maybe not as hot, but still very uncomfortable. Storm is forecast for tonight, with 85km/h winds. I'd meant to make pasta for tonight's dinner, but ended up taking a nap instead.

Dinner was Tagliatelles au saumon et à la vodka (VPQ mag, soon to be MC), wherein we showed I really wasn't paying attention. I measured out ten times too much vodka (it's those centiliters and deciliters again) and then it was jenever not vodka (Ed keeps both in the freezer). I had to boil off the alcohol. And the recipe asked for an enormous amount of parmesan, which I duly grated, but ended up putting some in the fridge. The dish was still good, and I'll make it again before long. Served with some mâche and the rest of the Zucchini and Lemon Salad, which kept pretty well.

Tuesday/23-Aug-11: Ate lunch in La Rochefoucauld today. Nothing happened in the kitchen.

Wednesday/24-Aug-11: Dinner was a half recipe of Angel Hair with Zucchini and Breadcrumbs, a recipe from the web from a Nava Atlas cookbook I don't have. No angel hair, and not even enough spaghettini, which is my usual stringy pasta, but regular spaghetti worked OK. Quite a nice recipe, easy and fast. Then a salad with avocado and mixed lettuces. Then the end of two ice creams and some raspberries.

Yogurt on overnight (which should have been overday, so there'll be no breakfast yogurt tomorrow).

Thursday/25-Aug-11: Bought lamb at the store yesterday, but didn't feel like cooking either of the lamby things I'd planned. Instead I made an old TNT recipe, Lamb Vindaloo (Q&E, p33), really simple and really tasty. The only problem with this recipe is that it uses more than a pound of meat and we always eat all of it, where it should serve 3 or even 4, so we're well ahead on our protein right now. Accompanied by some plain basmati rice and Zucchini in a Yogurt Dressing (SpiceKitch, p58), another old favorite. Tasty stuff all.

Friday/26-Aug-11: Leftovers tonight. I made up a double dose of spaetzle (MW@Home, p203), twice what I would make to serve it as a side. Then I sautéed some onions and garlic, added some, yes, some zucchini and a splash of white wine, and steam/sautéed until the zuke was getting soft. Added the leftover chicken and sauce, then stretched the sauce a bit. All served over spaetzle. Not bad.

Saturday/27-Aug-11: Found a 1.5kg/3#5oz zucchini in the garden. Yes, we didn't go out to look yesterday (it was raining and we were away a lot of the day), but how can it have gotten so big in two days? Put 9 cups of grated zucchini in the freezer from this single zuke after making:

  • Zucchini Bread (MC 2BTried). Not bad. Surprisingly dark in color.
  • Zucchini-Lemon Muffins (MC 2BTried). Maybe like these better. Interestingly flavored with lemon peel and (not too much) nutmeg.
Inspired by the first of these recipes, I came up with a new "technique" for making these quickbread things. In a biggish bowl, whisk the eggs a bit and add any liquids (milk, oil, etc.) plus the sugar. Stir in the shredded zucchini, if that's part of the recipe. Sift the dry ingredients (flour, spices, leavening, etc.) onto a plate or a piece of waxed paper. Stir the dry stuff into the wet. Stir in raisins and nuts if using. Pour into pans and bake. Because the leavening isn't mixed with the wet stuff until just before you're ready to bake, this is a good approach for serial baking.

The giant globe zucchini (over 2#) that Ed found hiding at the back of the squash patch a few days ago seems to think it's a winter squash rather than a summer one. Its rind is turning orangeish and is quite hard. Maybe I'll call it a pumpkin and make soup or something. Or just admire it.

Also zapped up some Cilantro-Jalapeno Dip (Hagler, p13), using a chunk of the cilantro that Yvonne brought me. Put it in the fridge for a snack one of these days. Can't think the tofu would well. Unfortunately, I left it too long to chop up the rest and freeze. Bad me.

Collected some zucchini/courgette flowers this morning and made a half dose of Tagliatelle with Zucchini Flower Pistou (from Serious Eats) for dinner. Served with fresh pasta, topped with Parmesan. Yum. Then a simple salad. No dessert needed with all the zucchini bread and muffins around.

Sunday/28-Aug-11: Yogurt on overday. Lunch with Mike and Sally before a concert at the church in their town. Old standard Authentic French Bread (Magic, p22, but out of head) on overnight.

Progress on goals
This week: #1 VEG/FISH: yes, #2 SOUP: no, #3 MIDDAY: no
This month: #4 PASTA: yes

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