Monday, July 30, 2012

This week in the kitchen

Monday/30-Jul-12: Patrice and Wim for dinner tonight. Made Roasted Split Chicken with Mustard Crust (MoreFast, p99; video). Good idea for a chickie, it smelled wonderful, but it was another tough one. Wonder if the last tough one was a two-for with this one. Served with polenta and Zucchini and Feta Cheese Salad (WorldVeg, p640). Then some Double Boiler Bread Pudding (MC) for dessert.

Tuesday/31-Jul-12: We're going to be eating out this week more than we're eating in! Not very good when you're trying to use a zucchini bounty.

We had lunch in St Sornin today after a tour of the cave, a calèche visit to the vineyards, and a tasting. Neither of us were very hungry, so I made a little insalata caprese with the first of our planted tomatoes and a couple of fairly tasteless storebought ones. And I finished off the rice salad.

Yogurt on overnight.

Wednesday/1-Aug-12: Zucchinis are coming in from the garden faster than they're going out, and eating out is not helping this situation. It started out as a joke, but a little googling turned up a recipe, so today I made up the "broth" for Zucchini Ice Cream (web), using low-fat milk rather than whole. Tomorrow I'll freeze it up and we'll see how it is. Then I made Zucchini Whole Wheat Bread (BreadWin, p248), reducing the honey. It's quite good and on the borderline of not-quite-sweet-enough.

Just before we left for the evening, a neighbor brought us a sackful of haricots verts along with some yellow ones. Tomorrow ...

We bought our dinner at the marché de producteurs de pays in Massignac this evening. There were not as many stands as the one in La Rochefoucauld, but there were still some nice ones. There was a vendor who grows proper chilies (jalapeños, haberñeros, etc.) and was selling sauces to match. (We bought some haberñero sauce.) Unlike La Roche, though, here you had to cook your own meat on gas barbecues set up for the purpose; the wind kept blowing out the fire on some of them, so this was a bit challenging. A nice evening.


Thursday/2-Aug-12: Busy in the kitchen. Used a pound (about half) of the haricots verts to make some of Kaye's Pickled Green Beans (MC), my recipe, smerged from several others. Those are marinating in the fridge. Used the last bit of some jarred roasted red bell pepper strips to make a bit of pizza sauce, and into the freezer with that. Roasted some beets from the garden. Roasted some eggplants that have been lingering in the fridge. Was planning on making baba ghanoush and freezing that, but read on the web, that it's better to freeze just the smooshed up roasted eggplant and finish off the baba ghanoush later. With or without the lemon juice seems to be the question. I ended up with about a cup of eggplant, so decided splitting it wasn't worth the effort.

Dinner started with corn on the cob. Then there was Spaghetti with Zucchini and Lemon (MW@Home, p195), always good. Finally Zucchini Ice Cream. Now, that was interesting. A bit too much cinnamon we both thought. And I used the food processor to grate the zuke, which made rather coarse strands which weren't all that nice. Why not just blend it all together, we both wonder. Definitely a recipe to work on, giving an excellent way to use up the zucchini surplus. Meant to make up the "broth" for Zucchini-Lemon Sorbet today, but forgot. Tomorrow maybe.

Friday/3-Aug-12: Off to a late start with shopping today. Upon return, made a double dose of Herbal Potato Salad (now MC), a recipe from an old newspaper clipping, something to take to a party tomorrow. Took the bowl down to Barbara's to stash in one of her fridges, since we're quite full up. Too late then to make a proper dinner, so we had a salad with a beet and a tomato from the garden. Then some zucchini ice cream and raspberries from the store.

Saturday/4-Aug-12: Yogurt on overday. Made a double dose of Zucchini and Feta Salad (WorldVeg, p640), making a good dent in the zucchini backlog. This salad and the potato salad went off to a party. Only a bit of each came home. Otherwise, no action in the kitchen.

Sunday/5-Aug-12: We had some of the leftover Zucchini and Feta Salad for lunch, so neither of us were very hungry at dinner time. I defrosted the Chipotle Meatballs and served with a bit of pasta. And a double-chocolate mini-Magnum for dessert.

Progress on goals
This week: #1 COOKBOOKS: yes, #2 BREAD: no, #3 SOUP: no, #4 MIDDAY: yes, #5 VEG/FISH: 2
This month: #6 PASTA: yes for July, no for August

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