Monday, October 3, 2011

This week in the kitchen

Monday/3-Oct-11: Quiet in the kitchen all day. Off to a quiz tonight.

Tuesday/4-Oct-11: Two chicken carcasses (maybe one of them was a guinea hen) and some thigh bones made a whole lot of chicken stock. Which is good, because there's none in the freezer right now.

Attended a birthday dinner tonight, so no cooking here.

Wednesday/5-Oct-11: Boiled the chicken stock a bit this morning, then, froze up it up. Out of tupperwares for storing it. Shopped later.

Dinner was Barley, Broccoli, and Cannellini Bean Soup (MarCuc, p90), a yummy soup. I forgot how long barley takes to cook, so we ate a bit late, but this is definitely a do-again.

Yogurt on overnight.

Thursday/6-Oct-11: Finished off the cookies from the freezer from last year's CookbooksEtc contest. (CookbooksEtc recently folded completely unexpectedly when the owner shut it down, not wanting to hand it over to someone else.) Edible, but would have been better with chocolate chips.

Dinner was leftover chicken. The bread layer was really tasty. That's worth doing any time you roast a chicken. Served with some shredded zucchini (from the freezer!), sautéed then tossed with a bit of (thawed) ricotta pesto.

Friday/7-Oct-11: Nothing on in the kitchen today. We had a big lunch before boules today, so no need to cook.

Saturday/8-Oct-11: A lazy kitchen day. Went to make rabbit for dinner and discovered it wanted to marinate all day. So it will wait till tomorrow. Instead there was Indian Samosa Casserole (web, soon to be MC, cookbooker), kind of a samosa pot pie. Quite good it was, and will do for another meal. Served with my usual raita, Yogurt with Cucumber and Mint (MJ1, p162) and some mango chutney.

Sunday/9-Oct-11: A busy morning in the kitchen.
  • Yogurt on overday.
  • Rabbit on to marinate for dinner. The package I bought said entier (whole), but it also said pré-découpé (pre-cut). I could see that cuts had been made in the back. (Not all the way through, actually, but a good start, and the cuts allowed the rabbit to fold up nicely in the package.) Entier really means whole, unfortunately. When I removed the wrapping, the head was hiding under the label. Hmm... And it was chock full of innards, no guts, but heart, lungs, kidneys, liver. Not all tidy in a paper sack. The animals may get some of of this bounty. Ed's boiling up the head; not sure why. (The vitreous humor solidified. Pogo and Sophie got the meat.)
  • And some of Ninfa's Spicy Pickled Carrots (web) underway. I thought I had some chiles de arbol in my stash, but I didn't; so I used moritas instead. We'll see how that goes. Yipes! I forgot to set the timer (or didn't hear it?) at one point, and it boiled pretty near dry. 
At the bread fair today, I got green beans and potatoes to accompany dinner. Munched on some pickled carrots (lekker pittig!) while I made our main course, Fricasseed Rabbit with Yellow or Red Peppers (MarCuc, p286, cookbooker), which turned out to be quite good, much better than the last time I cooked rabbit. Served with boiled potatoes and Haricots Verts in Walnut Oil (Lunch, p216).

I started Harlot's Sauce, the next Cook the Books selection. As far as I can see, there's only one recipe in the book. Do you suppose everyone is going to make spaghetti with salsa puttanesca?

Progress on goals
This week: #1 VEG/FISH: no (or yes if you count eating out), #2 SOUP: yes!, #3 MIDDAY: yes (ate out)
This month: #4 PASTA: no

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