Had a quick look at some of my herb and spice books during dinner. Oh dear, an untapped source of recipes!
Tuesday/22-Sep-15: Yogurt on overday. Well, it started out that way. Ed went to work on the clock on the stove (and fixed it!) and had to turn the electricity off, but didn't think about the yogurt. Three hours or more I noticed that it was off. Tossed it all. This batch has gotten pretty sour, so I think we'll just buy some for the short term. Did notice that the middle jar was pretty far along in the cooking while the outer jars were not. So looks like the heat is not being spread as well as it ought to be. Think the next yogurt maker will not be Moulinex in spite of the investment we have in jars.
Dinner was Moroccan-Spiced Scallops and Lentils (web; Feb2009 Bon Appetit). Not sure where I picked this magazine up; it's not one I usually get. Made some couscous to go with it, but we didn't use them. Served with Crushed Spiced Carrot Salad (p78, Morocco), a favorite. For dessert, we had a pair of toetjes I got at the boulangerie after our dentist checkups.
Wednesday/23-Sep-15: Out this morning having a tour of a tannery. Leftover enchiladas and rice for dinner (yea, oven!), with some cilantro-less guacamole. That was all.
Thursday/24-Sep-15: Started on the next squash, making Squash and Cardamom Pie (p101, O&C) for dinner. (Using pine nuts, and coucsous instead of rice or bulgur.) Well, I thought it was dinner, until I put it in the oven and saw that it wanted to cook for an hour and a half. Quickly made a salad from the rest of the leftover couscous and called that dinner. It was good. Followed by freshly frozen Cheesecake Ice Cream (p62, Scoop; cookbooker). Yes, frozen cheesecake is what it tastes like. Good stuff.
Friday/25-Sep-15: Ed gathered some figs from the neighbor's tree, so I've been doing lots of figgy things.
- Made a half dose of Sticky Fig Jam (p195, PutEmUp), giving two AH jars. Tiny sample tasted OK. This one has balsamic vinegar in it. Since the strawberry balsamic jam was so good, I thought this would be worth a try.
- Made a half dose of Fig and Lime Jam (web; CL/jun10). Not sure about this one. It burnt on the bottom, so I only got one jar. We'll see how it is.
- Made a Fresh Fig Galette (web; CL/aug15). The crust was tasty, but wouldn't roll out at all. Instead of making a free-form galette, I pressed it into a big pie plate, folding the edges over like a galette. Pretty tasty.
- Made Baked Figs and Goat Cheese (web) scaled down for two. This should have been our starter, but Ed was really hungry so we had it as our second course.
Had the squash and cardamom pie for our first course. It was so-so. The squash is strangely sweet and there was a bit too much lemon juice perhaps. Not a winner. Slices of fig galette for dessert with a bit of cheesecake ice cream or cream.
Saturday/26-Sep-15: The fig galette was yummy for breakfast.
Shopping today, yes, on Saturday. Unexpectedly, it wasn't especially crowded, and everything was pretty well stocked. We walked out with vanilla yogurt instead of plain. Luckily I spotted it while we were packing up and I took it back directly and got the plain one I meant to get.
Dinner was Dorade Citron Vert et Piment d'Esplelette (VPG). Okay, but nothing special. Very badly written recipe. You chop up some new onions, but never use them. I even read the recipe aloud to Ed thinking I must have overlooked something. No. They wanted you to roast thin filets at 210C (400F) for 20 minutes. No.
Served with Salt-and-Vinegar Roasted Potatoes (web). This was a hit. This is similar to Dusolier' roasted potatoes, half-cooked by boiling (with cider vinegar in the water), then shaken (I added this), then baked. Yum. Also some Roasted Zucchini (web), with the zucchini sliced as Clotilde Dusolier suggests. Another keeper. Two out of three isn't bad.
Some mini magnums for after.
Sunday/27-Sep-15: The fig galette has been very good for breakfast these last days.
Oven-roasted tomatoes in the oven.
After considering how many veggies were in the fridge needing to be used up, I changed the dinner plans at the last minute. We had an assortment of dishes, served with pita breads. There was:
- Aubergine & Chickpea Salad (sep11 Jamie; can't find on web). This used the eggplant from the potager. Made about half a recipe since the eggplant wasn't very big. Eggplant grilled, tossed with couscous, chickpeas, ras el hanout, lemon juice, paprika, cumin, and chopped cilantro. Good.
- Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice (web). A nice-looking cauliflower jumped into my cart yesterday. Used the first bit tonight. This was good, not especially North African, but it went especially well with ...
- Cilantro Zucchini Hummus (web). No chickpeas, so not really hummus, but delicious. I did not peel my zucchini and it was a prettier color than pictured. Yummy.
I was going to make another hummus also, using the chickpeas left from the eggplant salad, but discovered I didn't have a backup jar of tahini. Oops. Inventory fail. So that will wait another day. Didn't really need it, I guess, since we were quite full after eating and the leftovers are minimal.
Progress on goals
This week: #1 BACKLOG: no; #2 UNUSED: yes; #3 GRAINS: yes; #4 VEG/FISH: 5
This month: #5 PASTA: yes; #6 BREAD: yes; #7 FotW: no for September/October