Monday, July 15, 2019

This week in the kitchen

Monday/15-Jul-19: Dinner was a half dose of Spaghetti with Green Olives, Garlic, and Fresh Mint (VegHarv, p139). Good stuff it was. Then a big salad. Then some mini ice cream bars.

Tuesday/16-Jul-19: Dinner was a halfish dose of Cheeky Chicken Tikka Masala (Ainsley1, p74). This was pretty good. As suggested, served with Tabletop Naan with Spicy Fried Onions (Ainsley1, p116). This was not so good. Too sweet, nothing approaching naan. We'll try the leftovers toasted with jam in the morning. As a side there was Pan-Grilled Zucchini (MJ@Home, p173), which was good as always. For dessert, I had a mini HD cup and Ed had a mini Magnum.

Wednesday/17-Jul-19: Shopping today, meaning we missed getting bread at our favorite boulangerie.

Tuna was on sale, so dinner tonight was Tuna Strips with Espelette Pepper (VegHarv, p99). This was easy and yummy. Served with some sautéed potatoes. Then a big salad. Then the last of the Langres cheese. Then two little desserts from the shop. We're full.

Yogurt on overnight.

Thursday/18-Jul-19: Had lunch out today. Our main was really nice: thin slices of (sautéed) eggplant used to line a small casserole dish, filled with a lamb stew of tender, shredded meat, the eggplant ends folded over; this was turned out onto a bed of couscous and surrounded by a coulis of tomatoes. Delicious! Nothing further happened in the kitchen.

Friday/19-Jul-19: For dinner we had Chipotle Burgers (web), about a third recipe for the two of us. I was liberal with the chipotles. Yum. Served with some potato salad. Had planned to make some cole slaw but ran out of steam. Didn't really need it. Then some strawberries and cream. We're full.

Saturday/20-Jul-19: Tonight we had Moroccan Spice Grilled Chicken Kebabs (web). I had about a third of the meat asked, but used half the spices. Yum. Served with Moroccan couscous from the health food store; and Beet Tzatziki (O&C, p467), which was yummy; and Spicy Grilled Eggplant (web), which was also yummy. Used Moroccan instead of Cajun spice since that was a better fit for the theme of the meal. Strawberries and cream again.

Yogurt on overnight.

Sunday/21-Jul-19: For munchies before dinner, I filled some mini bell peppers with a faux Bousin thing made of pyramid cheese, feta, chives, garlic, and parsley. Pretty good. Then some Hot Bloody Mary Soup from the freezer. This was hotter than I remember it being, pretty challenging. We didn't eat it all, so think I might calm it down with some cream. Then, sort of, Hot Crispy Cajun Chicken Sandwich (Ainsley1, p10). Ok, no sandwich, no skin on my chickie bits. No Cajun seasoning left, so I used up a bit of Moroccan spice mix and added a bit of cayenne. I made it into a kind of salad. Pretty good. Then I used the bio apricots I bought impulsively to make Clafoutis aux Abricots (HandyBook). We ate well.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 2; #3 COOKBOOK: yes
Cookbooks of the month: Vegetable Harvest
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: no
This year: #7 PROJECT: no

Monday, July 8, 2019

This week in the kitchen

Monday/8-Jul-19: For starters there were insalatas caprese. For a main I used much of the orange cauliflower I bought last week to make a half recipe of Grilled Cauliflower "Steaks" with Tonnato Sauce and Walnut Salsa (web). This was good, if a bit light for a main course. Ottolenghi does say it's a starter and it would be good like that. Ed liked the tonnato sauce and the walnut salsa (especially), but didn't like them together. I thought they were fine together. For afters I had a HD ice cream cup and Ed had a mini Magnum bar.

This is the first "steak" cut from the cauliflower following Ottolenghi's instructions, i.e., only two steaks per head, cut from the center. This means each steaks has a substantial part of the stem to hold it together.


The completed dish, with the steak sitting on tonnato sauce and topped with walnut salsa, looked like this.

Tuesday/9-Jul-19: Dinner was kind of late because in the afternoon I made myself a simple tuna salad sandwich with tuna leftover from yesterday.

The orange cauliflower appeared again today as Cauliflower with Tomatoes, Green Olives, and Capers (PeV, p96). Served this over whole wheat pasta, which maybe wasn't the best choice. But the sauce was good.


Then a big salad. Then some chocolate-covered corn flakes. It's late and we're stuffed.

Yogurt on overnight.

Wednesday/10-Jul-19: Dinner was, sort of, Roasted Veggie Pasta Salad (web). I used the last of my orange cauliflower, a red bell pepper, a zucchini, a carrot, garlic cloves, and some ~1" pieces of snijbonen. About 10min before these were done, I added a handful of fresh peas (those that didn't make it into the risotto), some kalamata-ish olives, and some oven-dried tomatoes (seedless) from the freezer. Served over malfada corta. Made the dressing in the recipe, more or less; I think it would have been better with all lemon juice and no red wine vinegar. Didn't wait for anything to cool, just served it all up after the veggies came out of the oven. Good stuff. Some mini ice cream bars for dessert. We're full.

Thursday/11-Jul-19: Shopping today.

Dinner was Salmon Wrapped in Spinach Leaves with Caper, Lemon, and Olive Sauce (VegHarv, p86; cookbooker). There was no large-leaved spinach today, so I used sorrel instead. Tried to parboil this as directed for the spinach, but it turned ugly quite quickly, so I just used the raw leaves. The shorter time, 3 minutes, was good for my thinner end of the salmon back; Ed's thicker end could have used another 30 seconds or so. A bit surprised that the sauce ingredients were not blended before or after simmering. Served with gnocchi and spaetzle from the freezer. And there was a simple grated carrot salad; I used the spiralizer thing to "grate" the carrots. Some store-bought semoule au lait for dessert. We're full.

Decided on next month's cookbook, took it to read on the way to and from shopping, and discovered that I've already used it a bit and didn't remember. Duh. Wondering if I should continue, or do Nigella Lawson's How To Eat, which I've recently finished reading. Hmm...

Friday/12-Jul-19: Early dinner tonight so we could go to the Folk Galerie. We started with that old favorite, Spicy Cucumber Wedges (MJ1, p172). For our main, there was Squid or Scallops in Spinach-Tomato Curry Sauce (Q&E, p72), with scallops, over plain rice. (I really have to make this with squid sometime.) Some mini ice creams for after.

Yogurt on overnight.

Saturday/13-Jul-19: For dinner there was Chicken Breasts with Mint, Capers, and White Wine (VegHarv p110). This was simple and good. For a side, I augmented the leftover gnocchi and spaetzle with the caper-lemon-olive sauce with some onion and red bell pepper and olive oil and lemon juice to make a pretty good salad. We were meant to have Zucchini Carpaccio with Avocado, Lemon Thyme, and Pistachio Oil (VegHarv, p214) as a starter, but it ended up following the main. Really like this salad. Then some silver medal Langres. Then some chocolate-covered madeleines. We're stuffed.

Sunday/14-Jul-19: Dinner was Sesame Peanut Noodles (web) which was greatly improvee by a liberal dose of my "fiery" hot sauce. I forgot to add the sesame seeds and the chopped coriander. Used spiralized zucchini for the bean sprouts; spiralized carrot for the red bell pepper, which I used up yesterday; and chunk of lightly steamed snijbonen for the mangetout. Then some chocolate-covered madeleines.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 6; #3 COOKBOOK: yes
Cookbooks of the month: Vegetable Harvest
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: no
This year: #7 PROJECT: no

Monday, July 1, 2019

This week in the kitchen

Monday/1-Jul-19: The hot has gone away, but it's still humid.

Dinner was Lamb or Pork Vindaloo (Q&E, p33) made with pork. Served with rice, using up the coconut milk as part of the liquid. And Gujerati Carrot Salad (MJ1, p170). For dessert we had some ice cream with a splash of crème de cacao.

Tuesday/2-Jul-19: Dinner was a curried chicken salad, very loosely based on (Rosie, p34). Added asparagus, kiwi for the fruit, chineeskool for a lettuce-y bit. Pretty good. Chocolate-covered madeleines for after.

Wednesday/3-Jul-19: Dinner was a half dose of Vietnamese Rice-Noodle Salad (VegPlanet, p275). Pretty good this was. I did manage to grate another knuckle, just after the last one healed up. I had a mini ice cream bar for dessert.

Thursday/4-Jul-19: Shopping today.

Dinner was broiled lieu noir with Lemon, Chive, and Dill Sauce, a recipe I collected in 1999 from EAT-L. Served with a side of pasta, to soak up the extra sauce. For a veg there was Zucchini Carpaccio with Avocado, Lemon Thyme, and Pistachio Oil (VegHarv, p214; cookbooker). For dessert there were some little yogurt-custard things with salted caramel sauce from La Fermière that were in the anit-gaspi cooler for 30% off. We ate well.

Friday/5-Jul-19: Another hot day. Ed cleaned and waxed the kitchen floor. Hard work, and it looks gorgeous.

Dinner was Barbeque [sic] Shrimp a [sic] la Marguerite (web). Used the white wine Worcestershire sauce, whatever it's called these day. Served over grits. Then a big salad. For afters, I had a mini Häagen-Dasz cup and Ed had a mini Magnum.

Saturday/6-Jul-19: Dinner was Pea and Mint Risotto (VegHarv, p140), with fresh peas. Good stuff. Followed by a salad. Then some strawberries and cream. We're full.

Sunday/7-Jul-19: Pizza tonight after Ed's concert. Nothing further happened in the kitchen.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4; #3 COOKBOOK: yes
Cookbooks of the month: Vegetable Harvest
This month: #4 PASTA: no; #5 BREAD:  no; #6 GUESTS: no
This year: #7 PROJECT: no

Monday, June 24, 2019

This week in the kitchen

Monday/24-Jun-19: Trying day today. We visited the gendarmerie about our neighbor problem. Never expected to do such a thing. Very nice young man there. As soon as we mentioned our hameau, he knew who the problem was.

Dinner was from the freezer, Meat&Mushroom Ragu, over mafalda corta. Made a salad with the little romaines. Couldn't face the rhubard cobbler, so we had some chocolate-covered madeleines. We're stuffed.

Tuesday/25-Jun-19: Neither of us could face more meat in this heat, so I froze up the lamb that was on the plan for today. Instead there was Warm Broccoli and Potato Salad (MDSalads, p15). As usual, the two of us the whole recipe. Then the rest of the rhubarb cobbler. We're full.

Wednesday/26-Jun-19: Tiny bit of shopping at Intermarché this afternoon before treating ourselves to hamburgers at a local restaurant.

Yogurt on overnight.

Thursday/27-Jun-19: We were supposed to have pizza for lunch today as part of an outing, but the heat cancelled the lunch and afternoon part of the trip. Instead we and Cath walked into a restaurant and had the menu du jour. I'd planned a light salad for dinner, but neither of us felt like eating more. We did split a sack of corn chips though.

Friday/28-Jun-19: Shopping today, since we were busy yesterday. Had planned for a Römertopf recipe four our main tonight, but couldn't bear the thought of a hot oven for 30 minutes, so changed the plan at the last minute.

For a starter we had, more or less, Guy Savoy's Tomato Coulis with Asparagus and Mint (VegHarv, p56; cookbooker). This was delicious and easy to make. Our main was Baked Salmon with Cucumber Relish (web), which was also really nice. Served this with a side of plain couscous. For dessert we finished the raspberry ice cream I made last week.

Vegetable Harvest is my cookbook of the month for July. I think I'll name it for this week, even though it's still June. Still have some Römertopf things to make, but the weather's just not right.

Saturday/29-Jun-19: Another hot hot hot day. The humidity is so high, the floors are sweating. Not to mention me.

Dinner was a halfish recipe of Asian Coleslaw (PatSalads, p16). No bean sprouts at the store; used some tiny haricots verts, blanched. Couldn't find any peanuts; used cashews. It was fine and very refreshing on the day. Some vanilla ice cream with a chopped peach for dessert.

Yogurt on overnight.

Sunday/30-Jun-19: Less warm today, but still very humid.

Dinner was about a third recipe of Sesame Chicken Cucumber Noodle Salad (web). Yummy stuff. Added lots of extra of my homemade haberno sauce. Add the sliced scallions and cilantro to the bowl with the lettuce, etc. Mini ice cream bars for dessert.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbook of the month: Vegetable Harvest
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no

Monday, June 17, 2019

This week in the kitchen

Monday/17-Jun-19: Ed grilled some merguez from the freezer, very salty ones; served with a bit of polenta. We also had Grilled Artichokes and Lemons with Spicy Garlic Mayonnaise—Artichauts à l'Aïoli (VegHarv, p158; cookbooker) with one of the huge artichokes that we got at a vide grenier yesterday. I doctored some plain mayo to make the sauce. Yum. And some snijbonen sort of done like this. For dessert we shared one of the two small charentaise melons we got at the vide grenier. We're stuffed.

Yogurt on overnight.

Tuesday/18-Jun-19: Ed brought in a bowlful of raspberries and red currants. We had a few, then decided they'd be good in ice cream. I told him to macerate them with 1/4cup of sugar. When I went to get them later, I discovered he'd 1) not measured the sugar and 2) added a cup of more of water. Not sure of his reasoning. Anyhow the maceration was defeated. I dumped the water, full of flavor.

For a starter we had the other artichoke and more of the doctored mayo. Good stuff. The main was Frittata Fêve & Menthe (C&Z, p67; cookbooker). For dessert there was raspberry-currant ice cream. We ate well.

Wednesday/19-Jun-19: Had our dinner, with Cath, at the marché des producteurs in La Rochefoucauld this evening. Nothing happened in the kitchen.

Thursday/20-Jun-19: Shopping today. Tuna was on sale, so we had, sort of, Char-Grilled Tuna with Toasted Corn Vinaigrette and Avocado Salad (Essential, p410; cookbooker). This was yummy.


While putting away the groceries, I found an older bakje of ice cream and we had that for dessert. Mango I think it was. How did that get left behind, I wonder?

Yogurt on overnight.

Friday/21-Jun-19: Dinner was a half dose of Pepper and Anchovy Pasta Sauce (MarCuc, p149) over tagliatelle. I've made this sauce at least once before, and it's still good; a bit tedious peeling the bell peppers, but worth the effort. For dessert we each had half of one of the little melons we bought on the weekend.

Saturday/22-Jun-19: Dinner was a halfish recipe of Superfast Crispy Chicken Thighs (web; CL/may15; cookbooker). Served with Shredded Zucchini (MW@Home, p87) and trio rice. For dessert there was Rhubarb Crumble (ClayCook2, p157). Yum.

Sunday/23-Jun-19: Took Cath for lunch today to celebrate the sale of her house. Nothing happened in the kitchen.

Yogurt on overnight.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
 This year: #7 PROJECT: no

Monday, June 10, 2019

This week in the kitchen

Monday/10-Jun-19: Dinner was Turkey Pitas (web; CL/jul14). I had what was probably half the meat, but used all the spices and accompanying tahini-yogurt sauce. We used four pitas to make the sandwiches, instead of one each. I bought some mini-romaines, I think for the accompanying salad, but forgot to make it.

Tuesday/11-Jun-19: Peg&Jim arrived late this afternoon, so we had a late dinner after apéros and munchies. There was Exotic-Flavored Chicken Thighs with Tomato-Mint Salad (License, p205; cookbooker). Barbecuing the chicken had to be delayed a bit since they weren't quite defrosted after two days in the fridge. The chicken is spiced only with ground cardamon, salt, and black pepper. Delicious. Accompanied this by Carrot and Pistachio Salad (web), which we all liked. I forgot to make rice to accompany this, so we sliced some bread for the soppy.

Dessert was A Peach Shortcake for Lizzie (BigFlav, p430), which was excellent. I used cream & mascarpone for the cream.

Wednesday/12-Jun-19: Another late meal. For a starter we had Smoked Salmon Salad with Dill (BEFCC, p35), which is an old favorite. Then there was Chicken Saltimbocca (ClayCook2, p63), which was pretty good, along with a side of whole wheat spaghetti. For dessert there was the rest of the peach shortcake with mascarpone whipped cream. All good.

Thursday/13-Jun-19: Shopping today. Peg&Jim are leaving Saturday :-( and I have no meal plan beyond that. Just bought a bunch of veggies and we'll see what turns up.

We started tonight with Spicy Cucumber Wedges (MJ1, p172), a pretty standard dish now. Our main was Salmon Poached with Spinach and Bengali Five-Spice Mixture (SpiceKitch, p76), served basmati rice. Yummy stuff. For dessert there was lazy-cook's kheer, riz au lait doctored with chopped pistachios and cardamom.

Friday/14-Jun-19: Lunch out today, and a visit to Aubeterre. Cheese and other nibbles in the evening.

Saturday/15-Jun-19: Peg&Jim left today. We had pasta and broccoli with a roquefort-cream cheese sauce. And ice cream for dessert

Sunday/16-Jun-19: A bit salad for dinner and chocolate covered madeleines for dessert.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
 This year: #7 PROJECT: no

Monday, June 3, 2019

This week in the kitchen

Monday/3-Jun-19: Smerged lots of recipes to make a fried rice with broccoli and grated carrot and leftover rice. It was good. Some store-bought toetjes for after.

Tuesday/4-Jun-19: Defrosted some salmon pattties. Make a salad of the rest of the leftover rice, plus broccoli, carrots, small bell peppers, shallots, along with the leftover beet dressing, which is a bit old, but seemed ok. Chocolate-covered cornflakes for after.

Yogurt on overnight.

Wednesday/5-Jun-19: Made Baked Onion Bhajis again, but without cooking the onion first. Worked okay, but would be better to chop them so there weren't long bits sticking out. Used about half of the two chutneys left. Froze the rest of the bell pepper one; will try to eat the cilantro-mint one in the next days. Warmed up the rest of the lamb and the green beans for the rest of the meal. All gone now. Finished off the chocolate-covered cornflakes too.

Thursday/6-Jun-19: Shopping today.

Dinner was Chinese Steamed Fish with Black Beans (ClayCook2, p86), with cod. Pretty good it was. Served with plain basmati rice and Stir-Fried Green Beans with Garlic (QuickWok, p130) with snijbonen. Also liked these. Strawberries and cream for dessert.

Friday/7-Jun-19: Stormy day with much wind. Skipped going to the conseil meeting. Cancelled tomorrow's dinner with Laura and Ralph. Trying to get blood pressure down.

Dinner was ricotta-bacon ricotta from the freezer, a bit overdue for use. Alla panna. Pretty good. And a salad. Don't know what we'll eat tomorrow.

Yogurt on overnight.

Saturday/8-Jun-19: Working on the freezer. Sliced a cooked magret and warmed it. Warmed some tamarind sauce. Cleaned some lettuce and tossed it with a little dressing of lemon juice, oil, and garam masala. Quite good. Mini ice cream bars for dessert.

Sunday/9-Jun-19: More eating from the freezer tonight Dinner was a loose interpretation of Tuna and Orzo Salad with Parmesan & Basil (web). As a main for two, I used only 1 cup of orzo. I used a chunk of cooked tuna from the freezer instead of  a can. No celery. A regular tomato, seeded and chopped. Grated the Parmesan, but forgot to serve it. Nevertheless, the salad was good. A mini ice cream cup for after.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
 This year: #7 PROJECT: no