Monday, July 29, 2013

This week in the kitchen

Monday/29-Jul-13: Working on our blueberry surplus, I made some Blueberry Scones (MC) this afternoon. Pretty good, they are.

The hot weather may be gone for a while, but there are still cantaloupe to use up. Tonight's dinner was Melon, Zucchini, and Pancetta Salad (PatSalads, p22). Pretty good it was too. I had only mâche and arugula, too much probably; the bitterness of a bit of frisée would probably have been nice. No honeydew melon, just a charentaise melon, which is similar to cantaloupe. Quite a nice salad. For afters, we ate a bit of goat cheese.

Tuesday/30-Jul-13: Pasta night. Made Dilly Pasta (PastaMach, p72) with Shrimp Dill Sauce (PastaMach, p135). The pasta had dried dill in it, but not much added flavor. The sauce was so-so, not one to do again.

Wednesday/31-Jul-13: Shopping today. Not very big in volume, but lots of money involved.

Dinner was Salmon & Avocado Salad (PatSalads, p80). I liked it, but Ed thought there was too much balsamic in the sauce. Which was interesting because there was none. I was thinking the sauce (mirin and soy) went very well with the smoked salmon, while he thought it overpowered it. I thought it would be a nice starter, in smaller portions, for an Asian-ish meal.

Thursday/1-Aug-13: Ed's Montbron choir had a picnic today, so I was up (relatively) early to prepare our food. First there was Cantaloupe Soup (Picnic, p25), which was tasting good up to the point of adding the balsamic vinegar. That changed the color and didn't enhance the flavor. For the main, there was some old favorites, Spicy Grilled Peppered Lamb Skewers (BigFlav, p142) along with the recommended Green Grape-Parsley Relish (BigFlav, p77) and potato salad à la Joy of Cooking, requested by Ed. Yesterday while shopping, I noticed cheesecake in the fresh cheese section and bought us a chunk for dessert. Yum.

Friday/2-Aug-13: Yogurt on overday.

The blueberry harvest is in full swing, so lots to use up. Dinner was Chicken & Blueberry Pasta Salad (web), a surprising combination, chicken breasts, pasta, feta, and blueberries, but it worked well. A simple salad to follow, then cheese, trying to use up what we didn't eat with Jody and Steve. After dinner we picked another pint or so of blueberries. There will be another batch to pick, but may not as much.

Saturday/3-Aug-13: Made up some Vinegary Barbecue Sauce (Everlasting, p193) for tomorrow's dinner. Finger-licking good.

Dinner was Pasta with Summer Vegetables in a Spicy Peanut Sauce (MC 2BTried). Not as spicy as advertised. Not bad altogether. Then some crêmes brulées from the freezer for dessert.

Sunday/4-Aug-13: Tonight we had sort of pulled pork sandwiches, some cooked pork from the freezer that soaked overnight in the Vinegary Barbecue Sauce, got reheated, and served in ciabattas. Now, that's a really good sauce, sweet and sour and spicy. Served with Mama's Garlic Coleslaw (MC, HandyBook) and some Oven Roasted Corn that was supposed to be amazing, but wasn't really.

Yogurt on overnight.            

Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 3
This month: #3 PASTA: yes for July, no for August, #4 BREAD: no for July, no for August

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