Monday, December 1, 2014

This week in the kitchen

Monday/1-Dec-14: Tonight's dinner was Paprika Chicken Thighs with Brussels Sprouts (EW sep/oct14; web). This was pretty darn good and really easy to make. For dessert we finished off the pumpkin cake, whew.

Authentic French Bread in the bread maker for tomorrow morning.

Tuesday/2-Dec-14: Dinne was Risotto with Morel Mushrooms (web), which was pretty good. I used dried morels, since the real thing is only occasionally available in special groceries, not our everyday one; and cooked it like a real risotto, adding liquid, bit by bit rather than all at once and simmering covered like regular rice. Then a salad. Then a square of chocolate with hazelnuts. That was all.

Wednesday/3-Dec-14: Shopping today. Dinner tonight in Limoges before a very nice concert. Nothing happened in the kitchen.

Thursday/4-Dec-14: It was Madhur Jaffrey for dinner tonight. The main was a more-or-less half dose of Salmon in a Tomato-Cream Sauce (MJ@Home, p56; cookbooker). I made the recommended sides Swiss Chard with Ginger and Garlic (MJ@Home, p151; cookbooker) and Rice Pilaf with Almonds and Raisins (MJ@Home, p209; cookbooker). All very tasty, but the salmon was especially wonderful. Used spinach instead of chard, since the chard wasn't very appealing this week. Mini magnums for dessert.

Made up yogurt for overnight, but then realized we'd be gone in the morning before it was ready. Popped it in the fridge.

Friday/5-Dec-14: Yogurt on overday. Added an hour, since I started it cold from the fridge.

Used up the rest of the spinach tonight to make a loose interpretation of Orecchiette with Ricotta and Chard Pan Sauce (web). Fairly tasty, if nothing spectacular. Then a big salad. We were full.

Saturday/6-Dec-14: An early dinner tonight, since we're going out for a bit this evening. I made a half recipe of Egg Curry (web), which was so-so at best. Served with plain rice and Pan-Grilled Zucchini (MJ@Home, p173)

Sunday/7-Dec-14: Dinner was a riff off Chipotle Chicken Enchilada Casserole (web). First of all, cans of enchilada sauce are not something found in the shops here. In the past I've made the Chile Purée from TexMex to use as enchilada sauce. But my stock of dried chiles is low, so I looked for something else. And found Rockin' Robin's Raving Enchilada Sauce (web)—a major good find. Easy to make, with stuff that's usually on hand, and, it tastes like enchilada sauce ought to, thanks to the Gebhardt Chile Powder, I bet. Yes, I used the full amount, and, no, it wasn't too hot. Even after adding the max amount of chipotle powder for the enchilada recipe (wherein the enchilada sauce is embroidered with cocoa, chipotle, and garlic powders), the dish was no where near challengingly hot. The enchilada recipe is intended for a 6-qt slow cooker, which I don't have, so I assembled the whole thing as in Tijuana Pie (Mike Roy's Crock Cookery, p55), with layers of tortillas and filling. It worked pretty well, and we'll have it again later this week. I also made Mama's Spanish Rice for two and guacamole. Very tasty eating.

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

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