Monday/21-Mar-16: Jiggled the plan. Dinner turned out to be Cornmeal and Spice-Crusted Scallops (CLmag; MC) which I seem to have last made in 2009. Substituted cumin for the coriander. Served with garlic mashed potatoes made with a bit of soft goat cheese instead of butter, and some steamed broccoli. Made a yummy sauce of crème fraîche with a chipotle in adobo, garlic clove, lime juice, and salt, which went well over everything.
Tuesday/22-Mar-16: Dinner was Slow Roasted Rosemary Leg of Goat (web) with a 1.4kg leg. The rub was yummy. The advice to put in potatoes for the last hour didn't work at all; potatoes take longer than an hour at such a low temperature. In fact, even the carrots weren't done-done after about four hours. (In the next days, I'll boil up and purée the sauce, carrots, and potatoes that we didn't eat, along with the remains of a jar of beef stock. All making a sort of potage like they serve here frequently as a first course. Into the freezer with it all.) The two of us ate all the meat, and we're quite full of that. Tasty though. Goat is a a nice meat.
Wednesday/23-Mar-16: Shopping today.
Dinner was, more or less, Restigouche Salmon (TLNewEng, p35). I didn't use salmon steaks, but one dos de saumon for the two of us. Didn't use the extra butter at the end for basting. The fish already seemed fat enough from the vegetable oil (grapeseed) in the marinade. And the cooking times were way off. I broiled 3-ish minutes on the first side and 2-ish on the second side, about half of what was asked. Served with steam-sautéed potatoes. Then a salad. Then some little puddings from the store.
Yogurt on overnight.
Thursday/24-Mar-16: Working on Ed's hemoglobin again, we had Boudin Noir and Sautéed Apples (web). This was thick slices of a large diameter boudin, cut at the shop. It seems not as strong tasting as others maybe (or maybe we're getting used to the taste) and maybe had a bit of spiciness, since we both felt a tingle and I didn't even pepper this. Quite good. Served with trio rice and broccoli with onions and oven-dried tomatoes. Ed thought the boudin tower needed a photo. (Yes, same plates as last night.)
Friday/25-Mar-16: Replan for tonight's dinner since I didn't have the time or oomph to do what I'd planned. Defrosted some duck scallops, floured and seasoned, then sautéed. Made some Port Wine Pan Sauce with Dried Cranberries (HowTo, p161) as a topper. Didn't have any seedless raspberry jam or red currant jelly to make this, so used a bit of confit de airelles, a kind of cranberry jam sort of thing. This turned out good. Served with trio rice and asparagus.
Saturday/26-Mar-16-Sunday/27-Mar-16: We were off at the Bach à Paques festival in St Maixent l'Ecole. Nothing happened in the kitchen.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 1
This month: #3 PASTA: no; #4 BREAD: no; #5 FotW: yes for February/March