Monday/31-Mar-14: Nothing happened in our kitchen. We spent a Groupon night that included a delicious meal at a chateau near Perigueux. While we were ordering they brought us a covered dish of truffles to sniff and offered us a sliver on several menu choices for an an extra €10. No, thank you, we said.
Tuesday/1-Apr-14: Back home. Shopping.
Dinner was Émince de saumon au cidre et au safran (web), that's salmon chunks in a cider-saffron sauce; there's also cream in the sauce and it's served over pasta, but you'd never guess from the name. Ok. The plate was supposed to be trimmed with slices of peach and cucumber. No peaches to be found, so I used some mango slices from the freezer. The mango worked; the cuke was weird. Actually not a bad dish, although next time, I'd forget the cuke and stir the mango into the sauce at the end. That was enough for dinner.
Wednesday/2-Apr-14: Started the first yogurt with the new yogurt maker this morning. The machine is the same but different. They have you make the yogurt without the lids on the jars, not sure why, and there's a second level where the lids side while the yogurt is cooking. Instead of a knob to set the time, there's an electronic gadget to choose the number of hours, and it counts backward, so you know, more or less, how much time is left. Also it beeps when it's done, another nice feature. We'll see.
It was some pretty good clear-out-the-freezer chili tonight, with an odd bit of Hazan's Italian sausage, black beans, and blue hominy, along with a couple of ice cubes of chili-soaking liquid. And a dab of guacamole on the side. For dessert there were pots of store-bought riz-au-lait.
Thursday/3-Apr-14: This morning's yogurt was about as good as the new starter that I used. A new brand of yogurt, which wasn't my favorite.
Dinner was Harissa Quinoa with Shrimp and Chickpeas (web; cookbooker), which was tasty, but not really successful. And a salad.. Then we were full.
Friday/4-Apr-14: A dinner to start off Nigel Slater at IHCC and work on the freezer inventory tonight. Lamb Sirloin Chops with Yogurt and Mint (RealFast, p240), Fragrant Brown Basmati Rice (RealFast p203). a cucumber salad with white wine vinegar and chopped dill (as recommended), and some broccoli with a squeeze of lemon juice and a grind of pepper flakes.
Saturday/5-Apr-14: Yogurt on overday. Still had a bakje (unexpired) of a better yogurt, so used that as the starter. Not sure why the lids can't be on while the yogurt is cooking. There's even more condensation in this one.
At dinner, our main was Sliced Pork with Tiger Sauce (Kuo, p330). (Hard to believe this is the first time I've reference Kuo here. Goes to show I haven't been cooking much Chinese food since we moved.) This recipe is the closest thing I've found to some Thai "Tiger Cries" that we used to get in Houston many many years ago, only with pork instead of beef. Served this with Stir-Fried Spiced Cabbage (TLChina, p34) and plain rice.
Sunday/6-Apr-14: Tonight's dinner was Linguine with Smoked Trout and Basil (XSpecCP, p101; cookbooker). Really has nothing to do with a crockpot. The sauce is kept warm for serving in the crock. Ho hum. I just tossed it with the linguine and served it right away. Good it was, though. Then a salad. And that was all.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 3
This month: #3 PASTA: yes for March, no for April; #4 FotW: yes for March, no for April; #5 BREAD: 1 for March, none for April