Monday/20-May-13: Made some Whole-Wheat Soda Bread (Magic, p66) in the ABM this morning to see us through lunch and tomorrow's breakfast. Used milk and yogurt instead of buttermilk. Nice texture this has.
Went to start dinner and discovered I was an hour late, having misread the timing this morning. Oops! So, dinner from the freezer, some pork with green pepper sauce. Served over mashed potatoes with some haricots verts (that I'd cooked on top of the boiling potatoes) on the side. There's enough sauce left to serve with pasta for another quick meal in the next days.
Yogurt on overnight.
Tuesday/21-May-13: I've had my eye on High-Temperature Roast Leg of Lamb (CC1, p209) for a long time, just never got around to doing it. Turns out the same recipe is in Essential (p526; cookbooker) as High-Temperature Roast Lamb. With the cookbooker challenge for Essential going on, I decided to give this a try. Yum. Served with asparagus roasted under the grill and Clothilde Dussolier's Perfect Roast Potatoes, which were especially good tonight, I think because I tossed the half-cooked and shaken potatoes with the bit of oil after they were in the baking pan, rather than in the shaking pan. For dessert, there was Chocolate Rum Mousse (Essential, p814; cookbooker).
Wednesday/22-May-13: Grocery shopping today. Bought some panga to use for a half recipe Moroccan Spiced Fish (SimpSups, p157). Made half of the Moroccan Spice Mix (SimpSups, p239) to make the rub. Really easy, really tasty. Accompanied by a pilaf sort of thing and a half recipe of Carrot Salad (Couscous, p75); looks like the first time I've tried this recipe, it's easy and tasty. Finished off the Chocolate Rum Mousses for after.
Thursday/23-May-13: Today's big accomplishment was filing our French tax return. Online. Then I rushed to get the chicken for tomorrow night's dinner on to marinate before we went quizzing. Only to find that it wanted to sit 15 minutes rubbed with salt and lemon, before it was topped with the marinade. So it spent the quiz time, salted and lemoned, in the fridge, and I added the marinade on our return.
Friday/24-May-13: An IHCC dinner tonight, potluck with Whole Chicken Baked with an Almond and Onion Sauce (MJ@Home, p99; cookbooker), Yellow Basmati Rice with Sesame Seeds (MJ@Home, p208; cookbooker) and Sweet-and-Sour Eggplant (MJ@Home, p153; cookbooker). For afters there was a new cheese, Timanoix, a cat-sitting gift from a Trappist monastery in Brittany. A softish cow cheese that has been washed or soaked in walnut liqueur for a brown rind and nutty taste. Oops, there went our resolve to limit ourselves to a quarter of the cheese at a time!
Yogurt on overnight.
Saturday/25-May-13: Off to a quiz tonight. Baked another Rhubarb Crumb Cake to take to Barbara's for dinner. Otherwise nothing much happened in the kitchen.
Sunday/26-May-13: Put some Authentic French Bread in the ABM in time for breakfast this a.m. I guess I should really learn another ABM bread by heart so I have more of a repetoire.
Dinner was leftover lamb leg, plus more of Clothilde Dusolier's Perfect Roasted Potatoes and some roasted asparagus and broccoli. For afters, more of the Timanoix and then a slice of cake.
Started a half-batch of a King Arthur Flour no-knead bread so we have bread for tomorrow's lunch.
Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 1
This month: #3 PASTA: yes, #4 BREAD: no