Monday, May 10, 2010

This week in the kitchen

Monday/10-May-10: Our midday meal was Stir-Fried Ginger Shrimp (pby a Cooking Light clipping, soon to be MC). Served with rice and a broccoli dish loosely based on Tofu Hoisin with Broccoli, Red Peppers, and Walnuts (MC), sans tofu. Finished up with a mini-Magnum each.
I'm changing the way I make these posts, so that this week's post will be dated 10-May, and include days through 16-May. A small bit of confusion, but easier to maintain. And it matches the way I've been filing the extra posts. In the end it should be easier and less error prone. I hope.

Tuesday/11-May-10: I lunched in Rochehouart with Sally, while Ed had chili from the freezer with Cayenne Cornbread (BigGerman, p182). In the evening, we had the rest of the chili over slices of cornbread.

Wednesday/12-May-10: Yvonne came to lunch. Twas Chicken Curry North Indian Style (MC/2BTried). A new recipe, this was quite good and fairly easy; the sauce that developed was yummy. Accompanied by Simple, Buttery Rice with Onions (MJ1, p149, although I haven't looked at this recipe in a long time) and Green Peas in a Creamy Sauce (Q&E, p87).

Thursday/13-May-10: Very nice lunch at a restaurant in Genouillac with Steve, his sister and mother, and Sally and Mike. Some fruit and a bit of bread for dinner.

Friday/14-May-10: Our main meal at midday was a new recipe Grilled Fish with Green Bean Salad (soon to be MC). Served with some trio rice. Mini-magnums for dessert. The green bean salad was quite nice. It could be served as a starter. For the main, including some krieltjes or chunks of boiled potatoes might be nice.

Saturday/15-May-10: A quickie midday meal today. Four-cheese raviolis a la panna with a big salad, followed by a bit of chaource.

Sunday/16-May-10: Yesterday we didn't really plan today well, and I ended up improvisng a lunch from what would thaw quickly or was in the fridge. Made a sort of broccoli Divan, very 50s, loosely based on Joy of Cooking's version (Joy, p236). Put some frozen turkey scallops in cold water for a couple of hours. Cooked them while some broccoli was steaming. Made a sort of Mornay sauce (Joy, p323) with half milk and half chicken stock. Assembled in individual dishes and popped in the oven while some tagliatelle was cooking. On the plates we ended up mixing all together. Tasty though.

1 comment:

  1. Such fun to read about your meals each week. You make everything sound so wonderful!

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