Monday/15-Apr-13: Authentic French Bread in the ABM early, in time to have bread for lunch.
Went to make planned dinner and discovered that my eggplant was moldy. Had to scare up a Plan B. Quickly defrosted some merguez de volaille (spicy poultry sausages) to grill. Parboiled some broccoli and make some grilled broccoli similar to the Ottolenghi one, but with pepper flakes in the oil. Mixed up last night's potato salad and peas. Grill the merguez after the broccoli. Not bad at all. With the ricotta I'd defrosted for Plan A, I made some Coffee Ricotta Mousse (MW@Home, p307), well, I actually make a Chocolate Coffee Ricotta Mousse, adapted from this recipe. Easy and tasty.
Tuesday/16-Apr-13: Ed had a doctor's appointment this afternoon, so we shopped afterwards and had an easy dinner. Warmed up the leftover asparagus tart and had a big salad after. And more of easter bunny #2. (They were still on half-price sale, so we bought set #4, including an extra for company coming soon.) Got the Strawberry Sour Cream/Fromage Blanc Ice Cream out of the freezer. Yum!
Wednesday/17-Apr-13: Dinner was a half dose of Baked Halibut with Tomato Caper Sauce (VeryBest, p300), with haddock (eglefin) instead of halibut (flétan). The sauce was good and used up the last of my frozen tomato sauce. Served with trio rice (not quite right) and some steamed broccoli. Double chocolate mini magnums for after.
Yogurt on overnight.
Thursday/18-Apr-13: Impulse-bought some fava beans the other day. Cleaned those up, parboiled them, peeled them, then made (more or less) Strozzapreti with Favas, Peas, and Prosciutto (web). Never heard of strozzapreti, but the photo looks rather like cascareccia or gemelli, so I used that instead. Good enough, but a bit bland. If I did this again, think I'd use lardons and add them with the shallot, so they crisp up a bit and give some texture. Usually a kilo of fêves gives enough for two people for dinner, but these were pretty full, so we'll have them again in a day or so. I love favas, but don't like that you get to know each bean intimately, first unshelling them, then peeling each one.
Friday/19-Apr-13: Using up the favas tonight, there was (sort of) a half dose of Risotto of Favas, Country Ham, and Savory (VegA2Z, p65). Sort of ... used lardons instead of prosciutto, dried thyme (the outdoor stuff having largely not made it through the winter) plus garden mint and sage. Was good, nevertheless. For dessert, this week's IHCC root vegetable turned up as Carrot and Walnut Cake (Otto, p200).
Saturday/20-Apr-13: Out for the evening. Nothing happening in the kitchen.
Sunday/21-Apr-13: Yogurt on overday.
Ed's stitches out today. Thumb looking pretty good all things considered.
Off to an early evening concert today. Dinner was Lamb Pitas with Cucumbers and Yogurt Sauce (web), using up same lamb from the freezer. Good stuff. I liked the sour or the cuke salad with the lamb and the yogurt. Then a bit of Strawberry Fromage Blanc Ice Cream.
Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 3
This month: #3 PASTA: yes, #4 BREAD: no