Monday/1-Jul-13: Got yesterday's bread in the oven before going off to the dentist and Ed finished it up. This is really yummy bread. Even with the reduced water, though, it's still a bit of a puddle bread. It would form a sort of ball this time, but that ball spread as far as it could. I did follow someone's advice on cookbooker and let it do it's final rise on parchment paper in a cast iron skillet. Still had to peel and scrape the dough from the paper to get it in the pot for cooking.
Made a half dose of Quick Curried Crab Cakes (web). These were pretty tasty, if a trifle salty. Served with Herbed Fava Beans (web; cookbooker) and the old favorite Spicy Cucumber Wedges (MJ1, p172). The favas were a real hit. The recipe is simple, which is nice since favas are a bit of a pain; it's just a vinaigrette with minced garlic, fennels seeds, and dried thyme. Fennel is not a favorite around here, but it was perfect with the favas. For dessert we split a slice of flan I bought at the boulanger.
Tuesday/2-Jul-13: Yogurt on overday.
Dinner was some grilled merguez (another store, another brand, still too salty), plus some pasta and Broccoli e Zucchini in Insalata (VegCarluccio, p53). This turned out to be a super salad. Boil some broccoli bits and some zucchini "batons"; cool them; toss with a vinaigrette of equal amounts of olive oil and lemon juice with minced garlic and S&P. Amazingly good for very simple, but that's often the way with Italian cooking.
Have been thinking seriously about dropping the Ottolenghi thing, since I'm not all that enamored of his recipes and I'm trying to cut back my computer time. But then, I planned a recipe in for this week, so who knows?
Wednesday/3-Jul-13: Shopping today. For dinner, I smerged some recipes for spaghetti with smoked salmon and capers, with lemon zest and juice, garlic and red pepper flakes. Easy and yummy, if a trifle too much lemon juice this time. Then a big salad. Then some vanilla ice cream with raspberries from the garden.
Thursday/4-Jul-13: We were up at Chez Cisseen all day, helping to get the New Look underway. I forgot to defrost chicken thighs for the planned dinner this morning, so ended up making up something. Took some chicken broth, ham slices, and hominy from the freezer. Sautéed an onion and some garlic and a mole adobo mix. Added some broth, the ham and hominy, and simmered for a while till all was defrosted. Spicy yummy. Added the extra broth to the leftover stew/chili, so we'll have the rest thinned down in a couple of days. Some double chocolate mini magnums for afters.
Friday/5-Jul-13: Looking doubtful I'll get a post for Ottolenghi up this week, so the broccoli and zucchini from VegCarluccio will be my cookbook. Almost made that again tonight.
Defrosted the chicken thighs tonight, planning to bbq them, but Ed missed the boat for starting the fire. So I broiled them, first rubbing with the last of some (homemade) no-salt Cajun rub and a dab of olive oil. Accompanied by some grilled aubergine slices and some potato salad, vaguely following Joy of Cooking's recipe with vinaigrette. Some raspberries fresh from the garden with the end of the vanilla ice cream for dessert.
Yogurt on overnight.
Saturday/6-Jul-13: Dinner was an Vegetables in Yogurt Sauce (MC 2BTried), which was quite good, served over rice. I think this was supposed to be a side dish (6 servings), but I made the whole thing as a vegetarian main. The sauce is yogurt and sour cream, with curry spices, but nothing hot, which it could have used actually. Made a nice dinner, especially with a dose of Geeta's Lime & Chilli Chutney applied. For dessert we ate wild strawberries and raspberries from the garden.
Sunday/7-Jul-13: The kitchen cabinets left of the stove and left and right of the sink are back in place, mostly re-loaded. Having a think about rearranging some things, so all is not back in place yet. But it is nice to have most things where they belong.
Had our main meal early today, since we went to a concert in the evening. Started with a red soup for IHCC (cookbooker), followed by Spicy Chicken Livers (web) over split pita breads for the main. This was one of those recipe that was odd enough for me to want to try it. I'm glad I did, but I don't have to make it again. Chicken livers are tossed with barbecue spice (not having access to Spar's bbq spice, I smerged several recipes for this) and sautéed. Then onions and garlic are sautéed in the same pan, sliced mushrooms are added, then some chopped tomato. Since I used fresh, seeded tomatoes, I added a little chicken stock for liquid. Finally a big lump of a hot fruit chutney (whoever knows what Spar's might be like?) is added. Served over pita, rather than Spar's foccacia.
Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 3
This month: #3 PASTA: no, #4 BREAD: no