Monday, May 8, 2017

This week in the kitchen

Monday/8-May-17: Dinner was Marinated Chicken Spiedies with Garlic Sauce (web), chicken marinated in olive oil, lemon juice, cilantro, and parsley, grilled on skewers, then plopped in toasted bread. (My first batch of bread caught on fire under the grill, a bit dramatic.) Pretty tasty. Made a whole recipe and the rest will appear later in the week. Served Orange Carrot Salad (web), that I made last week, this time with the carrots cut on the mandoline. The mandoline is marginally easier, but more to clean up, and it wastes so much of the carrot. I've got lots of carrot bits in my freezer sack for the next batch of chicken stock now.

Tuesday/9-May-17: Shopping today.

Dinner was Tamarind Seabass with Cucumber (Jamie; unable to find on the web, an annoying feature of Jamie magazine), made with cod. This was okay, nothing special. Ed thought the tamarind flavor was too strong; I thought it was fine. Served with plain basmati rice and Stir-Fried Green Beans with Garlic (QuickWok, p130), which Ed liked especially and I thought were just okay. We evened it all out with some mini magnums (one classic, one white with almonds).

Wednesday/10-May-17: A day out today. Left early. Home late. Didn't think we'd be hungry, but we ended up eating our leftover pizza. Then fell into bed.

Thursday/11-May-17: Remembered we had the remains of a jar of some pretty good salsa verde when I saw the recipe for Salsa Verde Burgers (web). Used some slices of Maasdam cheese, minced some jalapeno slices, and called it pepper Jack cheese. Not bad at all. For a side, there was Summer Rice Salad (Rodale, p129), an old favorite I haven't made in a while. Some strawberries and cream for dessert.

Friday/12-May-17: Early meal today. We had Aiguillettes de Canard Gratinées (VPG, not to be found on the web). I made a half recipe, which should serve two and we will have two meals of it. Interesting assembly, easy to make. Cook some carrot coins and some broccoli bits. Make a sauce with milk and cream thickened with potato starch. (I used about half of the half asked and had a really thick sauce.) Purée that with about half of the cooked carrots and broccoli, adding and egg, S&P and a bit of grated nutmeg. Lay some aiguillettes (these are the narrow bits on the back of breast halves) on the bottom of a casserole, top with the remaining veggies, pour the puréed mixture over this, and top with some grated gruyère. Pop in a 210C/400F oven for 20 minutes.

Trying to get our US taxes done today.

Saturday/13-May-17: Oops, forgot to put yogurt on last night, so we're a bit short now. Didn't notice till too late to start it this morning.

Early meal today was a half recipe of Artichoke Puree with Sun-Dried Tomatoes (PeV, p32). Pretty good, but I didn't trim the artichokes well enough so there were some unpleasant fibers. And a salad. Ed not feeling well.

Made the top and bottom for tomorrow's dacquoise.

Yogurt on overnight.

Sunday/14-May-17: Finished off the Raspberry Dacquoise (web) for Cath's birthday do. Mine isn't nearly as pretty as Clotilde's, but it was pretty darn tasty.


I'd planned to make a salad with Monday's leftover chicken spiedies for dinner, but Ed's not eating, so I dumped them into what's left of Wednesday's rice salad and that's what I had. Easy and not too bad.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3
This month: #3 PASTA: no; #4 BREAD: no

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