Monday, November 21, 2016

This week in the ktichen

Monday/21-Nov-16: Lunch out today. Fruit for dinner.

Started some chicken stock. Made cornbread. Put chicken on to dry-brine for tomorrow.

Tuesday/22-Nov-16: Stopping today. Still a mess at Leclerc. Where is stuff? Ed and I both picked up packaged veggies, not seeing the loose kind. Then he spied what he was after on another aisle, and there was mine too. Loose (vrac) and packaged versions of the same veggie not together. Still haven't found the little section that used to be at the end of the flours that had yeast and baking powder and other such baking needs, all hung in small packets. And nine things on my list were not present. Maybe the first time I've ever noticed that there were no limes at all to be had. They haven't had the feta I like for at least two weeks, maybe three. Very annoying experience. Definitely considering moving primary shopping elsewhere

Froze up the stock.

Dinner was, sort of, Cajun Dry-Brined Roast Chicken Inspired by Zuni Café (web). I used the rub, but spatchcocked the chicken and cooked in a cast iron skillet, pressed in the oven. Quite yummy it was, and the three of us ate it all.

The method is basically this: Apply rub/seasoning to spatchcocked chicken and let it rest in the fridge overnight. Oven to 400F. Add a bit of oil to hot skillet and brown the chicken for 5 minutes, skin-side down. Turn the chicken over and top with another heavy skillet. Into the oven for 40-45minutes. Perfect.

Served with polenta and Baked Eggplant Slices (TooMany, p114), which wasn't as good as usual. I suspect something to do with the mayonnaise I used, Maille, which was the first non-canola/rapeseed oil mayo I found. (I've got another from a health food store.)

Bill had an ice cream bar for dessert. Ed and I had nothing.

Wednesday/23-Nov-16: Lots of Thanksgiving cooking today.

Used up the rest of the lamb for dinner to make Lamb in Spiced Gravy (30MinCook, p179). Yummy, served over rice. Vanilla ice cream with crème de cacao for dessert.

Thursday/24-Nov-16: Bill requested a proper roast turkey for Thanksgiving, so that's what we had. I asked the butcher for 4kg; came home with 5.2kg. When I went to pick it up this morning, the butcher asked if I wanted him to truss it. I said Well, ok. He took a ginormous needle threaded with string and ran it through the turkey side to side, through one wing, the body, and out on the other side, then back and tied off.


Then he tucked the “ankles” together, went through one drumstick and out the other, then back.


Not any kind of bird trussing I’ve ever seen, but very sturdy.

Planned on cooking the turkey in the right oven, but it wouldn't get up to temperature. We were about an hour late for dinner, after I finally realized it wasn't heating and then got the left one heated up. Now I'm thinking that's why the cheesecake took so long to cook last night, that the oven was never quite hot enough. Started the puff and the dressing in the right oven, but moved them to the left one when I took the turkey out. All came out okay in the end, just late.

Friday/25-Nov-16: Thanksgiving leftovers for dinner. We've finished half the turkey now. The cranberry sauce was pretty well wiped out, so I made another dose of Cranberry-Port Relish (MC).

Put a pork loin on to brine for tomorrow's dinner.

Saturday/26-Nov-16: We hit a couple of marchés de noël today, and came away with some xmas gifts—in support of a worthwhile charity, even better.

For dinner there was Chile-Brined Roasted Pork Loin (web), which turned out quite good. Served with some steam/sautéed potatoes and canned corn (there being no corn on the cob at the grocery this afternoon). Finished off the pumpkin swirl cheesecake for dessert.

Yogurt on overnight.

Sunday/27-Nov-16: Lunch with Bill before the train. Nothing further happened in the kitchen.

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

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