Monday, September 30, 2013

This week in the kitchen

Monday/30-Sep-13: Yogurt on overday.

For dinner there was a half recipe of Indian-Spiced Eggplant & Cauliflower Stew (web) which #1 took ages to get done, much more than advertised time, and #2 was fairly boring taste-wise. Served with rice. For dessert, I used plums to make Dusoulier's Peach, Almond, and Cardamom Clafoutis (Dusoulier2, p93). I used only half the fruit asked, which was much nicer than before, everything fit in the pan, and cooked it much longer. Very tasty.

IHCC is moving on to Donna Hay for the next period. I don't really know her, but have heard good things. Nevertheless, I'm not going to participate. Instead I'll concentrate on posting for Cook Your Books, using some of my seldom-used cookbooks.

Have done really poorly on goals in the last couple of months. Hope I can get back on track in October.

Tuesday/1-Oct-13: We had our main meal at midday today in anticipation of going to a movie in the evening. It was a half recipe of Filet Mignon, Purée de Chou-fleur et Épinards (VPQ), that's a pork tenderloin (I think it is in English, varkenshaas in Dutch) with a purée of cauliflower and potato, with a dab on spinach on the side. Pretty good. The smashed cauliflower was pretty good, and served as a bed for the meat. The meat was glazed with a honey-soy sauce mixture that could have been a bit zingier. Then a salad with the first of our San Marzano tomatoes. And a bit of plum clafoutis.

After the movie (Blue Jasmine) we finished off the clafoutis.

Wednesday/2-Oct-13: Shopping today. Dinner was a half recipe of Grilled Swordfish with Artichokes, Tomatoes, and Olives (License, p170; cookbooker). There was no swordfish today, so it was shark instead. The fish is simply cooked, rubbed with olive oil, S&P'd, and grilled. The salady bit on the side is what makes this special. The artichoke is boiled, then grilled, and finally tossed with tomato (San Marzano from the garden), black olives, parsley, garlic, red pepper flakes, olive oil, and lemon juice. Served with orzo cooked in the artichoke boiling water. (Hmm...guess I should have taken a photo of this and done a post for my seldom used books. It was quite pretty on the plate, too.) For dessert we had half a classic Magnum. Since they don't want to carry the mini Magnum classics, we'll just cut it in half ourselves. (Mini classics were on sale recently at one grocery, but they had none in stock.)

Thursday/3-Oct-13: Yogurt on overday.

Roasted the beets that I bought yesterday. They don't usually have fresh beets, so I took advantage.

Dinner was Zucchini and Feta Gratin (MC). Yes, still working on zucchini backlog; thank goodness production seems to have shut down. I keep forgetting how good this is. Since I expect it would be good with any veg, I'm going to try this again before too long with broccoli. For a starter there was Cold Beetroot with Cream (Pomiane, p180).

Friday/4-Oct-13: Busy day today, my drawing group in the morning, and a haircut in the afternoon. The haircut doesn't sound like that much, but they've now moved 1.5hr from here; drive back was miserable in driving rain with Tomtom insisting that I needed to go cross-country rather than travelling on the highway. Grr... Between my two outings we had lunch out. For dinner there was popcorn, a plate of fruit, and the first episode of New Tricks season 9.

Saturday/5-Oct-13: Picked the chicken carcass today and made Creamy Chicken Noodle Soup (web) in the crockpot. Pretty good it was, too. Also made chicken stock, which I'll finish off tomorrow. Also made apple butter. Also made up ground roasted cumin for my Indian dishes.

Sunday/6-Oct-13: We had the rest of the Zucchini and Feta Gratin for dinner, preceded by one of our favorites, Lamb's Lettuce and Beetroot salad (BEFCC, p32). And some Afrikas for dessert.

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

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