Monday, June 2, 2014

This week in the kitchen

Monday/2-Jun-14: Yogurt on overday.

Dinner was a half dose of Zucchini, Caper, and Herb Linguine (web). Pretty good stuff. Then a small salad. For afters, there was some banana bread that I put in the oven before I started dinner. It was Banana Tea Bread (Essential, p655). The recipe from 1947 made a really nice banana bread. I used my cuisinart for all mixing. Used butter instead of shortening. Used slightly more than 1/2cup sucre de canne. More-ish.

Tuesday/3-Jun-14: Shopping today. Back on schedule for a while.

Dinner was Mirin-Glazed Salmon (web), except that it turned out I'm out of mirin. Somehow forgot to add it to  my Dutch shopping list. Substituted sherry. Was pretty good, might be worth doing again when mirin reappears on the shelf. Served with Broccoli in a Fragrant Wine Sauce (HotWok, p156), a favorite not made in a while, and some rice.

Wednesday/4-Jun-14: Lunch at a friend's going to a patchwork exhibition. Only sandwiches and fruit at dinnertime.

Thursday/5-Jun-14: Yogurt on overday.

A Nigel Slater brunch dish for dinner tonight, followed by a nice salad. That was all.

Friday/6-Jun-14: Grilled Chicken with Garlic and Lemon Butter (Diaries, p262), a recipe calling for "chubby poussin". Love reading Slater's recipes. I didn't make the butter bit, just marinated and grilled the birdies. They were good cooked under the broiler at a low temp, with the rack set on the bottom, but the marinade wasn't especially thrilling. Served with Clothilde Dusolier's Perfect Roast Potatoes (MC, HandyBook) and A Radish, Mint, and Feta Salad (Diaries, p195). For dessert I made up another half dose of the shortcakes for Strawberry Shortcakes (TLAmer, p90). Cut the baking powder back to 1-1/4tsp as suggested by Barbara. Much better, i.e., quite good. I made six shortcakes, we both thought that one each was too much; better would be to split one for two desserts. Poured marscapone cream over the berries.

Saturday/7-Jun-14: Dinner was a half dose of Alfredo Pasta with Cajun Spiced Chicken (web). Good stuff, and easy. Used a packet of aiguillettes de poulet (~225g) and some Cajun run I made up for something or other. Used about 1 teaspoon of this for my half recipe, which is about four times more than asked. Also spray the chickie bits with a bit of olive oil spray. Then cooked on the grill pan. Cut them in half to toss with the pasta and sauce. Followed by a big salad. That was all.

Sunday/8-Jun-14: Yogurt on overday.

Lunch with friends today. For dinner, we shared a plate of fruit plus some strawberries over the last shortcake.

Progress on goals
This week: #1 COOKBOOKS: no; #2 VEG/FISH: 3
This month: #3 PASTA: no; #4 FotW: no; #5 BREAD: 0

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