Monday, August 13, 2012

This week in the kitchen

Monday/13-Aug-12: Dinner was Spicy-Sweet Glazed Shrimp (web) which was essentially grilled shrimp basted with a sauce of sriracha and honey (approximately 1:2). Since sriracha is pretty sweet in itself, this turned out to be a  nice combination, that could be used on chicken or other meat. For a salad, I started with a recipe with roasted beet, green beans, and onion. The beet was already roasted. I roasted up the last of the neighbor's green beans (still have some of the yellow ones left), then some onion, and then a couple of mushrooms that were wanting to be used up. Tossed this with a splash of balsamic vinegar, then topped with some crumbled blue cheese (also need to be used), and the beets. Surprisingly, the beets were the bit that didn't fit in, so we both ate these separately. Good try, though. All alongside some polenta. For dessert, the last of a bit of Raspberry Sorbet topped with some mixed berries.

Tuesday/14-Aug-12: Dinner was Fresh Linguine with Garlic, Herbs, and Goat Cheese (web). "Herbs" it says, but there's only tarragon. And there was no fresh tarragon in the store, so I used dry. Tasted fine. I put a stickie on the cutter box to help me remember to try rolling only to 5 (rather than 6) before cutting. This cutter makes pairs of strands that aren't really separate, so you waste a lot of time pulling them apart. Maybe if the dough is thicker, it would cut better? Then a salad. And some mini-Magnums for dessert.

Wednesday/15-Aug-12: We ate at the commune's fête this evening. Nothing happened in the kitchen.

Thursday/16-Aug-12: Shopped today. Not too much off piste buying. Dinner was a half dose of Baked Flounder (Essential, p401), with plaice instead of flounder, because that's what there was. This was good, but surprisingly bland; improved at the table with more salt. Served with a rice pilaf and (sort of) Green Beans with Ginger and Garlic (Essential, p260). For dessert there was Lemon-Blueberry Yogurt Loaf (web), quite a nice thing, although my blueberries mostly sank in spite of being floured.

A whole day passed with no zucchinis eaten or otherwise used. The pile is getting bigger. Next year, only one plant, we've agreed.

Friday/17-Aug-12: Busy day in the kitchen. Yogurt on overday. Oven-Roasted Tomatoes and beets a-roasting. Chicken stock a-simmering. Apple butter a-bubbling.

Dinner was Red Lentils with Zucchini (WorldVeg, p70). Pretty good stuff. Made a whole recipe and froze half. Served with rice and Carrot "Raita" (WorldVeg, p547), which was also good, a change from the recipe I usually use, slightly sweet because of the carrots.

Kip filets for Chicken Tikka marinating overnight.

Saturday/18-Aug-12: Two Indian nights in a row could be considered poor planning. Tonight we had some pretty good Chicken Tikka, an old recipe from my 2BTried cookbook (which I seem to have collected twice, since I found the same recipe, differently edited, in my Keepers cookbook). Did it under the broiler since it was really too hot to crank up the bbq. Used the last four filo sheets (these kept surprisingly well, back in the packaging in a ziploc in the fridge) to make Potato and Pea Samosas using the same recipe I used in February, but with half the potatoes, peas, and onions, and all the spices. The cook got to munch a bit of leftover filling, naughty. There was Fresh Green Chutney (Q&E, p113) as a go-with. I used up the neighbor's yellow green beans and the end of a sack of frozen green beans to make Tangy Green Beans with Ajwain and Ginger (SpiceKitch, p38), which is my go-to recipe when I need something colorful to brighten up a monotone Indian meal. No dessert at all, since we piggily finished off the Blueberry Yogurt Loaf at lunchtime.

Sunday/19-Aug-12: Authentic French Bread on this morning. Yogurt on overday.

Soup day. Batch #1: Friday's chicken stock and three globe zucchini became Zucchini Soup with Pasta (SoupBible, p33). I blended this up rather than leaving the zuke and onion in pieces. Pasta will get added when it's defrosted. Batch #2: Stock from the freezer plus one big regular zucchini became Cream of Zucchini and Carrot Soup (IsItSoup, p92). This needed cream cheese and I just happened to have some in the fridge waiting to be used up. (Only in the last couple of months have I see Philadelphia cream cheese at Leclerc. And a good thing because what I was using instead just wasn't as good. In NL, Philadelphia cream cheese has been available for quite a while as well as a decent substitute.)

Dinner was Middle Eastern Chickpea Platter (web), a really nice summer meal ready in about 20 minutes. Sautéed eggplant and garlic mixed with beans and parsley and a dressing of tahini, lemon juice and water. Served on a platter with tomato slices (deseeded), red onion slices, feta, and black olives. Just the thing for a hot night.

Just when I was congratulating myself on making a big dent in the zucchini population, we picked on huge and one regular of the straight ones. There are three globe ones growing. Sigh.

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

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