The sauce was good, although we're not really saucy people. Saved the rest to do something with in the next days. Served with brown rice and (sort of) String Beans in Walnut Sauce (TLRus, p38). There were no green beans to be found, so there were mange-touts/snow peas instead. This sauce was okay, but nothing special.
Yogurt on overnight.
Got to thinking about Zabar's chocolate salami recently, which made me think that the recipe might be in the Zabar's cookbook I bought. Well, not just Zabar's , but recipes from all (four) restaurants owned by the same people. But I can't find the cookbook anywhere. A puzzle.
Tuesday/27-Jan-15: Dinner took longer than I expected to make, but it was good. It was Red Pepper Pasta with Garlic Pistachio Sauce (KitchHerbs, p142; cookbooker). Served with a big salad. I was full, but Ed had a double chocolate mini magnum for dessert.
Wednesday/28-Jan-15: For lunch we had turkey stroganoff from the freezer. Then we had a light dinner at a concert in Limoges.
Thursday/29-Jan-15: Worked more on sorting out recipes. Discovered another pile that wasn't included in my first sort. I thought that pile had only some loosely sorted soup recipes. Wrong. This afternoon I thought it looked suspiciously big. And it was. Don't know what's happened to the soup recipes though. The bakje where they used to sit is empty. There are as many (or more) recipes for mains than I have in my regular stack. Some sorted, some not. And another big wad of sweets. Sigh. Brought the sac jaune from the kitchen into the dining room to aid in recycling.
For dinner I used the leftover walnut sauce from Monday's chicken as a pasta sauce over whole wheat spaghetti. Added some broccoli (cooked first in the pasta water) and some leftover roasted red bell pepper that didn't make it into Tuesday's pasta. Turned out pretty good. Then a big salad. Then some (defrosted) chocolate-pear tart things from Toupargel.
Friday/30-Jan-15: Yogurt on overday. We went looking at refrigerators in the afternoon. Whew, what a job. We had kind of decided on one, but then discovered that no one has anything to say about the (rather expensive) brand. Back to square 1.
Dinner was Fish Cakes with Mustard Sauce (TLRus, p42) with Cucumber-and-Sour-Cream Salad (TLRus, p30), served with trio rice. We split a classic magnum for dessert.
The fish cakes were good, bland by themselves, but with a nice sauce. The ingredients were all mushed together in the food processor. It would be easy to use this technique with some more interesting flavors.
Think I've made assorted fish cakes three times in the last few weeks. Something I've never really made before. We've decided we like the idea though, so I might be doing more variations on the theme.
The cuke salad was especially good. The whites of hard-boiled eggs are included in the salad; the yolk is sieved for the dressing.
Saturday/31-Jan-15: We had dinner at the énoisage tonight. Nothing much happened in the kitchen.
Sunday/1-Feb-15: Chicken stock a-making today.
Having a think about the behind-the-sink (and elsewhere) tiling again. We have been thinking of plain tiles with a small line of some (rather expensive) little tiles we both like. But most of the line will be hidden behind shelving, paper towel holder, etc. Also the sizes means that the bottom (or top) tile is only 2cm, rather small. Yuck. I'm thinking maybe to put a double row of the trim tile only under the windows. Weird, yes? Plan B would be to choose another tile altogether.
Dinner was a half recipe of Spicy Tamarind and Channa Risotto Kitcheree (web; cookbooker). Pretty good it was. The half recipe served two fine, although not very generously. A whole recipe should served 4-6, but 6 would be only as a side dish, I think. This wasn't truly vegetarian (I won't tell if you don't), since I ran out of the stock prepared and dipped into the chicken stock also on the stove to top up the risotto.
Served with Spicy Cucumber Wedges (MJ1, p172), an old favorite. For dessert we had another pair of Toupargel's chocolate-pear cakes. Less defrosted this time, and still good.
For the tiling, Ed has suggested running the trim line around just under the window, going from cabinet on the left to cabinet on the right of the sink. Interesting idea. Now I need to check to see how odd that will make the tiles under the window.
Chicken stock chilling outside.
Progress on goals
This week: #1 BACKLOG: yes; #2 UNUSED: yes; #3 GRAINS: yes; #4 VEG/FISH: 4
This month: #5 PASTA: yes for Jan/no for Feb; #6 BREAD: no for Jan/no for Feb; #7 FotW: yes for January; no for February