Monday, September 26, 2011

This week in the kitchen

Monday/26-Sep-11: Easy dinner tonight. The leftover Tuscan veggies over pasta. Then the last pair of crèmes caramels.

Tuesday/27-Sep-11: De-seeded and cooked up another wad of tomatoes today. And slow-roasted some boughten ones, although they didn't seem to get very dry after a long time in the oven. Hmm...

Dinner was Linguine al Cavolfiore, a recipe I haven't made since we discovered Ed's problem with tomatoes. Tonight I used some of the new batch of tomato sauce, and penne instead of linguine. Good stuff. Then a salad. Then the last of a bit of St. Marcellin.

Wednesday/28-Sep-11: Picked another two liters of raspberries at Barbara's today. (No fruit, it's a terrible diet she's on. Too bad it seems to be working.) Made Blueberry-Raspberry Pound Cake (Molly, p20). A nice cake, but a strange color from the blueberries and raspberries. Made a double dose of the "juice" for Raspberry-Champagne Sorbet (Scoop, p132); used the rest of the clairette de Die topped up with a bit of sweet dessert wine. Having used all my sugar for the cake, I used sucre de canne.

Dinner was Grilled Squid with Fennel Sausage, a recipe collected somewhere on the web. For the fennel sausage, I used Guiliano Hazan's sausage (that I keep in the freezer) with fennel seed added. The outdoor grilling part didn't work well, so we had to finish them off under the stove's grill. But very nice they were, if a bit later than intended. Served with a quickie "salsa" made with corn, chopped tomato, shallot, jalapeño (one of two we manage to harvest this year!), olive oil, S&P. And trio rice. A nice dinner, outside, candlelit. No dessert since we'd sampled the cake already.

Thursday/29-Sep-11: Yogurt on overday.

Fresh pasta tonight. While looking for what I'd make tonight, I found my missing cilantro pesto recipe! For tonight, I made Lemon Pepper Pasta (PastaMach, p65). The dough was a bit dry, so I had to add a bit of oil. Also, it didn't like being rolled out to 6, so I ended up at 5, which made a thickish pasta, still good. Also, my fettuccine cutter, which has trouble separating strands rolled at 6, worked fine at 5. A bit of a puzzle, but something to remember. For a sauce I made Lemon Cream Sauce (PastaMach, p161) and added about 200g of frozen, cooked shrimp. Easy and good. Then a salad using the end of our head of lettuce.

Friday/30-Sep-11: Shopped this a.m. Made up some Cilantro Pesto (PastaMach, p155, soon to be MC) and froze it up in small portions. Used the rest of Barbara's raspberries to make a quarter recipe of Peerless Red Raspberry Preserves (FancyPant, p124). Into the fridge with that.

For dinner there was a sorrel omelet. Couldn't find the recipe I used last year, which I remember as adding the raw sorrel to the omelet as it was folded. This time I sautéed a bit of garlic, then added the sorrel for a brief turn. Then cooked the omelet and spooned on the sorrel along with some spoonfuls of pyramid goat cheese. Pretty tasty. Then a big salad. Then a dab of Morbiers. Then some slices of pound cake. Two small ones left to toast for breakfast.

Saturday/1-Oct-11: But we didn't have them for breakfast. Instead we had pains de chocolate from the grocery store. Sometimes they have them in packages of two, which are just right for us.

Dinner was Scallops and Mushrooms, a recipe I got from a food list and will probably save. The recipe said to serve over farro, which of course I didn't have; used brown rice instead. Probably barley (I thought) or lentils (Ed thought) would have been better, the earthy taste matching the 'shrooms. Might try this again.

As a side, I roasted the end of the cauliflower and some thick slices of zucchini, tossed with olive oil, salt, and a sprinkling of some Moroccan spice I made for something or other.

The end of the blueberry-raspberry cake for dessert. Then a dog walk under the crescent moon and milky way.

Sunday/2-Oct-11: Dinner was Lex's Roast Chicken (EAT-L, soon to be MC), a really nice roast chicken. First the pan is lined with thick slices of baguette; then a layer of sautéed onions, celery, and garlic, spiced with thyme, lots of freshly ground black pepper, and red pepper flakes; then the spatchcocked chickie; then in the oven for a good long while. Yummy, with crispy skin. All accompanied by some peas and a little salad of grated carrots with a lemon vinaigrette.

Froze up the raspberry sorbet. Yogurt 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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