Monday, October 29, 2012

This week in the kitchen

Monday/29-Oct-12: Me feeling sicky with cold. Postponed, yet again, making pasta. Need to get organized earlier tomorrow to get it done.

Instead I opted to make Tunisian Brik-Style Eggs (CL/oct12, web) to use up the filo that was malingering in the fridge. I made a full recipe of four "packets"; the recipe says it serves four. Part way through we both thought we'd save one for lunch, but they were so tasty, we just kept eating. These were baked filo packets filled with potatoes, which had been boiled then sautéed with turmeric and cayenne, an egg, and crumbled feta; then topped with harissa and a sprinkle of chopped cilantro. I used some harissa that I impulse bought recently, rather than making from it scratch (which I never do, since harissa is easily available in all groceries). (This is from the store where Bill did some shopping just before going to the train, which has the biggest selection of "imported" foods I've seen at a regular grocery in this area.) Served with a half recipe of an old stand-by, Carrot and Onion Salad (MJ1, p171).

You can get filo/phyllo and brique/brik in the stores here. I'm not sure what the difference is. I bought brique once—I seem to remember it was a bit thicker, and maybe square or round, instead of oblong like filo sheets.

Tuesday/30-Oct-12: Got up this  morning and got bread going in the ABM (the same old Authentic French Bread I made frequently) and yogurt in the yogurt maker.

Pasta's gonna get made this month only if I do it first thing tomorrow instead of waiting till later in the day when my energy level is minimal. So, a last-minute change of game plan. Dinner was a half recipe of Spaghetti with Zucchini and Lemon (MW@Home, p195), followed by a big salad. Used the last of the tzatziki-like cucumber salad to make a dressing. Didn't quit get enough vinegar into it, but the idea was good. Some Lindt chocolate things for after.

While dinner was a-fixin', I roasted the rest of the cauliflower, having been inspired by An Everlasting Meal, which is an excellent book. It's really a pleasure to read, and inspirational. Adler describes her two-hour routine following her marketing, cleaning and cooking her veggie haul in preparation for the coming week. Wonder if I could ever be that organized? I think it's a feat to get it all put away in cabinets, fridge, and freezer after a shopping outing.

Wednesday/31-Oct-12: Nope, another month without pasta. I ironed, a job where you can sit, instead of  making pasta. For dinner we had a half recipe of linguine with Carbonara Sauce (ClassicItal, p202). So nice, for so little effort. Then a salad, a sack of lettuce with part of yesterday's roasted cauliflower and some red onion. Then we finished the bits of cheese left from Bill's visit.

Thursday/1-Nov-12: Yogurt on overday.

This afternoon I made some ginger tea for this week's IHCC post. Maybe it makes us feel better. (Ed's got the cold now too.)

It's a holiday today, so the shops are closed. Oops. Defrosted Red Lentils with Zucchini for dinner, made some rice, and some Carrot "Raita" (WorldVeg, p547), for a repeat of the meal the lentils came from. Tried a bit of the green chili pickle I made with the lentils. Didn't like it much.

Friday/2-Nov-12: Finally made it shopping this morning, along with about half the population of this part of the Charente. Nice thing was that on the way there we saw two storks in a field. Must have been taking a rest on their migration trip.

For dinner, there was sautéed tuna steaks with a lemon-caper pan sauce, polenta, and steamed broccoli. A bit of zucchini ice cream for dessert. Simple but tasty, all.

Saturday/3-Nov-12: Dinner was Moroccan Bulgur & Pork Casserole (web). I made a full recipe and froze half for another time. Quite tasty. Suspect the amount of bulgur should be (at least) doubled, since there really wasn't enough of it at the end, but there was a lot of extra liquid. Then a salad.

Sunday/4-Nov-12: It was Sri Lankan Eggplant Curry (WorldVeg, p189) for dinner. This had a strange bitter taste, we weren't sure if it came from the eggplant or from something else, but with a bit of mango chutney stirred in, it was very good. Served with rice and Spicy Cucumber Wedges (MJ1, p172), which make a nice, quick salad sort of thing. Finished off the zucchini ice cream, pretending it was kulfi.

Progress on goals
This week: #1 COOKBOOKS: no, #2 BREAD: yes, #3 SOUP: no, #4 MIDDAY: no, #5 VEG/FISH: 5
This month: #6 PASTA: no for October :-( ; not yet for November

Thursday, October 25, 2012

IHCC: Everything's Better with Yogurt

Oh boy, I thought, it's time for yogurt with Madhur Jaffrey! I've had my eye on a yogurt-containing recipe for a good long time and this would have been a good time to find my Round Tuit. But, no, that recipe will still have to wait for another day. We've had company and been busy with events and meals and this and that, and the hecticity continues into the weekend. Thursday was the first time we've eaten at home alone in two weeks. We were both looking forward to something light, and, because we were out for a concert afterwards, it couldn't be too time-consuming. 

Searching my Jaffrey books, I found a recipe for Sweet and Sour Chick Pea Flour Soup (MJFlavours, p79) in one of the books I've recently bought second-hand. It's really easy to make and tastes delicious. 



For the soup base, you whiz together yogurt and chickpea flour (besan), then add water, ginger, chilies, and coriander leaves (cilantro). Moving to the soup pot, you brown cumin seeds in ghee, then add asafetida, some cinnamon stick, cloves, and bay leaves. Stir in the yogurt mixture with a bit of salt and some sugar, and simmer the soup for 15 minutes.

The headnotes say the soup is usually eaten with rice (I don't think soup is really an Indian concept), so I made some brown basmati rice and piled that on the soup plate before ladling up the soup. (Unfortunately, I discovered this grocery store rice was of the quick-cooking sort and the texture was gummy like Minute Rice tends to be.) 


The soup was very tasty, sour with a bit of sweet, full of spices. I did expect the soup to be a bit thicker than it was. Maybe this was a function of the store-bought yogurt (I usually make my own, but didn't have the time to make enough of it) or maybe it needed a bit more besan. And the dab that was left was a tasty afternoon snack eaten cold.

This post is shared with this week's I Heart Cooking Clubs.

Monday, October 22, 2012

This week in the kitchen

Monday/22-Oct-12: Tonight I made the Incredible Slow Roasted Shoulder of Lamb (web) that I didn't make when Lesley and Toby came to dinner. Pretty darn good. My rosemary plant got a good pruning for this. Served with Clothilde Dusolier's Perfect Roasted Potatoes (MC) and North African Spiced Carrots (MC), which weren't as good as they have been previously. Bill and Ed had some cheese, while I skipped this. Then we finished off the orange chocolate cake topped with some Zucchini Ice Cream, which the cake needed since it was getting pretty dry.

Tuesday/23-Oct-12: Lunched with Bill today before taking him to the train station. Sandwiches and fruit for dinner.

Wednesday/24-Oct-12: Lunch out today. Ate so much delicious food we had nothing for dinner. Definitely didn't shop on an empty stomach afterwards.

Thursday/25-Oct-12: Finally a chance for a light meal. Dinner was Sweet and Sour Chick Pea Flour Soup (MJFlavours, p79), pretty tasty stuff. (This was a post for this week's IHCC.)

Friday/26-Oct-12: Yogurt on overday, with new starter.

Dinner at a quiz this evening, so no further action in the kitchen.

Saturday/27-Oct-12: Nice dinner tonight, a half recipe of Barley Orzotto with Cauliflower and Red Wine (VeryBest, p180)

Sunday/28-Oct-12: Pot of chicken stock simmering on the stove. There were two carcasses and some odd bits in the freezer.

For lunch I mixed the leftover lentils and carrots and dressed them up with a lemon and oil and piment d'Espelette. Made a little vinaigrette for the potatoes and broccoli. These with our usual plate of fruit.

Dinner was Spanish-Style Shrimp with Garlic (Gambas al Ajillo) (VeryBest, p304). My 400g box of shrimp was a bit too much for a half recipe, but used all the spices. It was pretty good. Served with rice and a half recipe of Mediterranean Cucumber and Yogurt Salad (VeryBest, p47), good stuff, like tzatziki. Ed didn't think this went well with the shrimp, but I thought it was fine. Of course, I seem to have gotten a cold, so my opinions might be suspect.

Progress on goals
This week: #1 COOKBOOKS: yes, #2 BREAD: no, #3 SOUP: yes, #4 MIDDAY: yes, #5 VEG/FISH: 3
This month: #6 PASTA: not yet!

Monday, October 15, 2012

This week in the kitchen

Monday/15-Oct-12: Lunch out today. Started Pickled Green Chiles (WofE, p367) to replace the smashed jar of pickle and for the upcoming Jaffrey theme on pickles and chutneys. Set the jar in the sun ... what sun?

For dinner, I defrosted some Gingery Cauliflower Soup. We had that, with some store-bought naan, then a bit of goat cheese, then the rest of the kulfi. A no-effort dinner, not too bad.

Tuesday/16-Oct-12: Shopping today.

Dinner started with Cold Beetroot with Cream (Pomiane, p180), always a favorite. Then there was Oven-Steamed Salmon with Lentils and Sun-Dried Tomatoes (VeryBest, p309). This was definitely so-so. The lentils were pretty blah and the salmon was nowhere as good as last week's, which was cooked by the same method. Maybe it was slightly overcooked, maybe the fish itself wasn't as good (it was on special today), don't know. Then some roquefort smashed with unsalted butter. Then some chocolate tarts from the shop.

Yogurt on overnight.

Wednesday/17-Oct-12: Off to Poitiers for an overnight, prior to a day at Futuroscope. Left Bill with some soup from the freezer.

Thursday/18-Oct-12: Spent the day at Futuroscope, then back home and off to La Bellone for dinner.

Friday/19-Oct-12: We'd intended to eat at a food fair in Limoges today, but it's been raining raining raining, so we decided to stay home. I defrosted some chicken thighs and made Chicken Drumsticks, Ethiopian Style (web), which was quite good. Put some Potatoes Baked with Garlic (MJFamily, p106) in the oven, but too late to eat with the chicken, so made some rice. And a salad. And some mixed berries over a waffle with the last of the vanilla ice milk for after.

Saturday/20-Oct-12: Made Apple-Plum Butter (MC) this morning, and with plums this time. Put the chicken on to marinate for Buttermilk Roast Chicken (Essential, p493). Rain rain rain cancelled the Fête du Vin at St Sornin, but it did start to clear a bit in the afternoon, so we went to La Roche for the Marché du Goût and bought a sackful of goodies. Then we took ourselves out for fish and chips.

Sunday/21-Oct-12: Yogurt on overday. Brought the green chili pickle in. Quick taste shows it to be seriously hot, but not much else in the way of flavor. It will wait to be tried with some food.

For lunch, before going off to an early concert, I roasted the chicken, warmed the potatoes, and steamed some broccoli. A pretty good meal, topped off with some of the cake Bill bought at the Marché du Goût yesterday. That was good, but it turned out to be chocolate with a orange flavors added, which surprised us all.

When we got back from the concert we had some cheese and some cookies from the Marché du Goût.

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

IHCC: Lentil Love

I'm not sure I even knew what a lentil was until I was an adult. My family had black-eyed peas and pintos, but beyond that the household bean repertoire was fairly limited. And, because of these, I grew up thinking I didn't like beany things very much at all. At some point in graduate school or even later, I discovered chickpeas and black beans, and, one of the easiest and tastiest of all the beany things, lentils. Regular lentils, de puy lentils, orange lentils. All delicious things. 

Several of Jaffrey's Indain lentil recipes are family favorites. At least one of them ranks up there in the Comfort Food category. For this week's challenge, I thought I'd try something new and a bit different, Greek-Style Lentil Salad (WorldVeg, p630). 


(I was a bit slow getting started with this book when I first got it, but have really enjoyed it in the last year or so. There's a nice variety of recipes that have been pretty successful so far.)

The recipe doesn't say this, but I drained the cooked lentils. While they were cooling in the colander, I chopped some onion (I used a shallot since only two tablespoons are asked and I didn't want to deal with the leftover onion), tomato (I seeded, but didn't peel it), green bell pepper, and cucumber, and parsley. These got tossed with the lentils, oregano, and equal amounts of olive oil and lemon juice. Then salt-and-peppered to taste for serving.

This is such a simple recipe, I was a bit worried that it might be very plain. But it was really very tasty. The acid of the lemon bought together the earthy lentils and the veggies. Those of us at table who like our food a bit on the spicy side thought it might be even more wonderful if a bit of finely chopped chili were added. 

The recipe says it serves 4-6. I expect this is as a side salad. As a main, this would generously serve 2. 


This post is shared with I Heart Cooking Clubs.

Tuesday, October 9, 2012

IHCC: Spice Bazaar

Spice Bazaar is the theme for this week's Madhur Jaffrey experience. Using up the sack of potatoes I bought for the lamb-roast-that-wasn't is the theme for this week's cooking in general. The combination of themes put me in mind of a household favorite that we call "Indian French fries." To go with this, I grilled a pair of spice-rubbed kip filets (that's Dutch for skinless, boneless chicken breast halves, much easier to say and write, and now part of the household lingo) and made some Indian green beans.


This is actually a regular kind of real around here, perhaps not a weeknight meal because of the potatoes, but three dishes, nothing too complicated, with just a bit of prep. Here is the mise en place in place. On the right, the prep for the potatoes (which are soaking in a bowl by the sink), in the middle the rub for the chicken, on the left the prep for the green beans (which are draining in a colander in the sink).


Potatoes Cooked with Garlic and Sesame Seeds (WoE, p55) has long been a favorite here. I'm still not comfortable with frying things, so I tend to make this only occasionally, and only with other dishes that aren't too complicated. This time I used my mandoline for cutting the fries, which is a bit easier than doing this by hand. However, I think they were actually a bit too small, so tended to be a bit soggy, rather than crispy. The potato fingers are soaked for at least half an hour before frying. Then they are partly cooked and removed from the pan. In the same skillet, sesame seeds are fried briefly, then garlic until it's brown, then turmeric and asafetida are stirred in. Finally, the potatoes are tossed with this mixture and covered to finish the cooking.

N.B.: For those who haven't cooked with asafetida before, be aware that it is a spice that can, literally, take your breath away. Just for a moment, but it's pretty dramatic the first time you inhale the fumes. Before you add that pinch to your pan, turn your exhaust fan to high and lean back. 

As a go-with for the potatoes and chicken, I made Tangy Green Beans with Ajwain and Ginger (SpiceKitch, p36). I make this fairly frequently because it adds a bit of color to the plate. Indian meals, at least as I prepare them, tend to be a bit monotone, in the browny-yellow range, and the green of this dish livens things up a bit. There is a bit of prep, measuring spices, trimming and boiling the beans, slicing onions, but it can all be done ahead. This is actually quite a good dish for an otherwise "busy" meal prep, since the work can largely be done ahead and then finished off in the last ten minutes or so with minimal attention while other things are happening. 

While the potatoes were doing their first bit of cooking, I flattened the kip filets a bit, rubbed them with a bit of oil, then rubbed on the spice mixture (salt, paprika, cumin smoked paprika, cayenne, and celery seeds). After the potatoes were tossed with their spices, I started the onions for the green beans, then slid the chicken under the (gas) broiler. About the time the onions were browned, it was time to turn over the chicken, then finish off the beans. Plate it all, serve, and enjoy!


This post is shared with I Heart Cooking Clubs

Monday, October 8, 2012

This week in the kitchen

Monday/8-Oct-12: It's a using-up day today. For a main, there was 2 kip filets worth of Spice-Rubbed Grilled Chicken (web); just noticed that I forgot to rub on the minced garlic, but can't say it was missed. Good and easy. Working on the potato stash there was Potatoes Cooked with Garlic and Sesame Seeds (WofE, p55), which is one of our favorites. And using my impulse-bought haricots verts, there was Tangy Green Beans with Ajwain and Ginger (SpiceKitch, p38), which is one of my go-to recipes when I want some color on a plate of Indian food. Altogether a yummy meal. IHCC post here.

Tuesday/9-Oct-12: Grocery shopping today, at Intermarché, rather than Leclerc, just to be different. A bit limited in selection of fresh veg, organic stuff, and brand names. Good fora change, though.

Dinner was a half recipe of Soft Tacos with Mushrooms, Onion, and Chipotle Chile (VeryBest, p150). A nice, light dinner, easy and tasty. I used a whole chipotle, with seeds, when only a half, seeded, was asked. Nicely tingly, it was. For dessert we each had a chocolate religieuse that I saw at shop. Definitely something to get again, but not too often. It's a cream puff, filled with chocolate custard, poured over with dark chocolate. A fluted ring of white cream holds a profiterole on top, also filled with chocolate and topped with more dark chocolate.

Wednesday/10-Oct-12: Yogurt on overday.

Dinner was a half recipe of Oven-Steamed Salmon with Pan-Cooked Mushrooms (VeryBest, p308). An unusual way of cooking salmon, in a fairly cool oven (300F), with a pan of steaming water on the floor. Not bad at all, although I'm not sure it was any better than broiled. The mushroom garnish was good. Served with steamed broccoli and trio rice. Double chocolate mini Magnums for dessert.

Thursday/11-Oct-12: Oops, I got kip filets out of the freezer this morning, instead of thighs, so tonight's dinner of Spanish Chicken with Chorizo and Potatoes (web) wasn't quite what was intended. Quite nice, though. I added the breasts about halfway through the cooking so they wouldn't get overdone. Served with a big salad. Then we had just a bit of goat cheese for the taste.

Friday/12-Oct-12: Used up some odd ends of stale bread to make Double-Boiler Bread Pudding (MC). Dinner was a half dose of Zesty Shrimp & Black Bean Salad (web), served with some mâche and roquette salad. Very tasty and easy, although it's really a summer thing.

Saturday/13-Oct-12: Yogurt on overday.

Bill arrived this evening. We had Greek-Style Lentil Salad (WorldVeg, p630), a really easy and nice lentil salad. (This was a post for this week's IHCC.) Then there was Barley Soup with Zucchini (Shaw, p175), which wasn't too bad, in spite of my efforts. First of all, I didn't get enough mushrooms for this week's meals, so I used canned shrooms instead. Then, I got to a stopping place and turned off the soup to finish later ... not. When I came back, it was pretty well burnt to the bottom. I rescued what I could and added water. Fairly tasty even so. Definitely one to try again.

Sunday/14-Oct-12: The old folks of Mazerolles were treated to a lovely lunch today. Just some carrot sticks this evening.

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

Tuesday, October 2, 2012

IHCC: Welcome Madhur Jaffrey!

Madhur Jaffrey has been a frequent visitor in our kitchen for years now, starting first, I think, with her World of the East Vegetarian Cooking, which I must have gotten when it was quite new. After we moved to the Netherlands, I discovered Indian Cooking after catching a few episodes of the related TV series on the BBC. Jaffrey's been a favorite author ever since then. I have seven of her books listed at Cookbooker, but there may be others that I've not yet added, and, undoubtedly, some new ones will appear in the next months.

Starting this month, I'm going to join I Heart Cooking Clubs for six months of weekly, cooking-with-Madhur-Jaffrey themes. I'm hoping this challenge will help me to expand my repertoire of Jaffrey recipes beyond the "old standards" and to try more of her recipes from other Asian areas. This week's theme welcomes Jaffrey to our kitchens.

When I started looking for something for the welcome theme, what started out to be a simple roast lamb and potatoes dinner for friends turned into a full Indian meal. I found a lamb dish that would use the shoulder I was planning to cook, then planned the meal around that. Except for the lamb, the other dishes are ones I've made repeatedly. Most, but not all, of the dishes are Jaffrey's, coming from my three most frequently used books.


For a starters, I made Onion Fritters (Pyaz ki Bhajia) (Q&E, p20). I wanted to make Fresh Green Chutney (Q&E, p113) that is advised in the headnote. This is very much like one of our favorite restaurant chutneys that's often served with onion bhaji, as we were very pleased to find when I first tried this recipe. But there was no mint to be found either in the shops or in the garden, so instead I made Tamarind Chutney (from a non-Jaffrey recipe), which is another simple chutney we like a lot. [N.B.: the codes in parentheses following a recipes are by own personal shorthand for referring to my cookbooks. The links lead to a corresponding page at Amazon.]

We don't do much deep-frying around here, but onion bhaji are a treat we enjoy every once in a while. They are quick and easy to mix up, but the frying takes a bit of time, so it's a bit questionable to find this recipe in a "quick and easy" cookbook. There's a problem with this recipe: it doesn't tell you how much water to add to the batter. I use a short half cup to make a workable batter.


For the main course, I chose Lamb with Onions (Do piaza) (MJ1, p46), a dish I've never made before. The recipe (like many of Jaffrey's recipes) calls for what seems like an extraordinary amount of oil (10 tablespoons). I started with half that amount for frying the onions, and added bits more as required while browning the meat. I used the largest amount of cayenne shown, and the dish was spicy but not at all "challenging." This a good company dish because you can do all the preparation early. It simmers without much attention for a long while and isn't fussy about exact timing at that point. Not to mention that it's delicious, with tender chunks of lamb in a tasty sauce.


I served this with Rice and Peas with Garam Masala (Matar Aur Sooay Ka Pullao) (SpiceKitch, p65), one of many nice rice dishes in Jaffrey's books.


With the lamb and rice, I served Yoghurt with Cucumber and Mint (Kheere ka Raita) (MJ1, p162), which is my go-to recipe for raita. I made about a half recipe for four people, and we had a dab leftover. Milk-based dishes are nice to serve with spicy things, since the milk helps cool the burn.

I saw Jaffrey make this raita on the TV. She decorated the dish by sprinkling on an X of sweet paprika and floating mint leaves in the spaces between. These tiny leaves were about the last bits in my garden. The paprika spread out quite a bit as I carried the bowl to the table.



For dessert I made no-cook kulfi (a recipe I found on the web quite a while ago) and froze individual portions in custard cups. To serve, I turned these out and surrounded with chunks of mango.

All that to welcome six months of cooking with Madhur Jaffrey and to entertain our friends. I'm really looking forward to joining this project!

Monday, October 1, 2012

This week in the kitchen

Monday/1-Oct-12: Company for dinner, so was all day in the kitchen. The original plan was a roast lamb shoulder, but it turned into an Indian night when I started looking for what I'd made to celebrate my start with I Heart Cooking Clubs and Madhur Jaffrey. Last night I made the broth for No-Cook Indian Ice Cream (Kulfi) (MC). Also, I made up some Tamarind Chutney (IndLight, p286).

For starters, there were Onion Fritters (Pyaz ki Bhajia) (Q&E, p20) served with Tamarind Chutney. For the main course, there was Lamb with Onions (Do piaza) (MJ1, p46), served with Rice and Peas with Garam Masala (Matar Aur Sooay Ka Pullao) (SpiceKitch, p65) and Yoghurt with Cucumber and Mint (Kheere ka Raita) (MJ1, p162). For dessert there was kulfi with mango chunks. Except for the lamb dish, these are all things I've made several times. All were good. (The IHCC post is here.)

Tuesday/2-Oct-12: Now to work on the 2.5kg of potatoes I bought to go with the roast-lamb-that-wasn't. Tonight there was Warm Broccoli and Potato Salad (MDSalads, p15), an old favorite.

Yogurt on overnight.

Wednesday/3-Oct-12: Shopping today, without much of a plan, but we have more veggies in-house now. Dinner was Broiled Spiced Fish Steaks (RealFast, p73). Well, it was cod fillets rather than steaks, but it still tasted good. Served with a kind of pilaf with shrooms and shallots, followed by a salad. Treated ourselves to some chocolate squares while we went out searching for Sophie, who was in the mood to stay out late, and was resistant to coming home after we met up.

Thursday/4-Oct-12: Made chicken stock, using the accumulation of bones from the freezer. Made Pear Butter, using up Barbara's pears which were needing to be used. While these were happening, I opened the fridge and a big, unopened jar of cornichons leapt off its shelf to the floor. What a mess!

Dinner out for a friend's birthday. Have had our heavy protein for several days now.

Friday/5-Oct-12: Dinner turned into a sort of meze plate.
  • There were dolmades from a can, three each and pretty good. One day I'll try to  made these, just to say I have, but the canned ones are fine. 
  • And there was a loosely adapted version of Tomatoes Stuffed with Tuna (MedLight, p63). Stuffed only two tomatoes and have extra for tuna sandwiches tomorrow. No fresh mint, so I used dried. A similar recipe in O&C called for beans to be included; I had some leftover couscous, so I used those instead. Pretty tasty. 
  • And there was a half dose of Marinated Eggplant (MedLight, p61; cookbooker). This was very good, although the eggplant slices were a bit soggy since the steaming time seems to be a bit long. A bit leftover for something. 
  • And there was a half dose of Leek, Potato, and Olive Pie (Prassopita) (O&C. p97; cookbooker).  I had some leeks desperately needing to be used and lots of potatoes that didn't getting used in Monday's dinner, so this seemed and ideal dish. Very good it was. Now I've got filo in the fridge to use up in the next weeks. 
Last but not least, we had some double chocolate mini Magnums for dessert.

Saturday/6-Oct-12: Today was Ed's turn with jars leaping from the fridge door. This time a lovely jar of green chili pickle (Indian) and the jar of (Dijon) mustard.

Oops, neglected to remember the long cooking time for tonight's planned dinner. Not wanting to eat at 9pm, I made instead VIndaloo Lounge (Wraps, p74), after remembering that I spied a jar vindaloo sauce in the back of the cabinet.

Sunday/7-Oct-12: So, started last night's dinner in plenty of time today, only to discover that the fresh mushrooms bought this week were already covered in mold. Grr... What do you make at the last minute? Pasta, of course. Tiny Drôme goat-cheese-filled raviolis with a sauce of lardons, shallots, the soaked dried mushrooms I'd started for the aborted dish, and a carton of pyramid goat cheese. Not bad. Followed by a salad, of course.

Boulangeries are closed Sunday afternoon and our closest is closed on Mondays. Thus, having bread on hand for Monday breakfast and lunch seems to be a chronic problem for us. If I but planned ahead a bit, I could start Sam's no-knead bread in the evening to finish off in the morning. Tonight there's English Muffin Bread (BigGerman, p15) in the ABM overnight. Also yogurt on overnight.

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