Monday, August 2, 2010

This week in the kitchen

Monday/2-Aug-10: Dinner at a quiz tonight.

Tuesday/3-Aug-10: Made some plain old vanilla ice cream today. Too much. I think I need to make half recipes, 2 cups worth.

Dinner was the leftover tart, with at salad. Chocolate Banana Snacking Cake with ice cream for dessert.

Wednesday/4-Aug-10:
Made up some Herb Salt (Art, p172), since I'm almost out. Dinner was home-made fettucine with Ligurian-Style Pasta Sauce with Zucchini and Carrots (MarCuc, p159). This was good, but I don't like her description of how the zucch and carrots should be prepared. I think, from her description of the dish, that these should be in thin ribbons, like some recipe from 365Pasta, not shredded on the madonline, which makes shreds either too fine or too fat for what she's asking. This is the first time I've made pasta for dinner and felt like there was too much! Don't know what the difference was.

Chocolate Banana Snacking Cake with ice cream for dessert.

Yogurt on overnight, since I got going too late to it this morning.

Thursday/5-Aug-10: A busy day in the kitchen.
  • Made Apple-Plum butter; with small apples, so it didn't really make much.
  • I've got the Boulesteix's ripe green figs macerating prior to make jam tomorrow; using a recipe from the web. I used canning sugar, with pectin included, since I had some on hand (bought in error recently). Things I make often don't seem to gel properly so even though many recipes don't call for pectin with figs, I thought it might be a good idea.
  • Found a chocolate chip cookie recipe and made it up with the butterscotch morsels for the CookbookEtc contest. It's an interesting recipe because it's meant to be made in bulk and used in part. I made a quarter recipe, which should be 2-1/2 dozen cookies. Half of that is frozen; the other half ready to bake tomorrow after added an egg and some vanilla. We'll see.
Dinner was Lilian's Beijing-Style Sweet and Sour Fish (HotWok, p65), Hot and Spicy Wrinkled Beans (Chinatown, p106), and rice. Nothing new, but still good. I used the wrong sauce on the green beans; it was OK, but would have been better with the proper one.

Friday/6-Aug-10: Shopped and did errands this morning. On return I griddled some cod fillets, loosely following a recipe for blackened tilapia I found somewhere on the web. This recipe wanted the fish dipped in a gallon of melted butter before frying. Instead, I mixed up a bit of yogurt and milk (improvised buttermilk) and dipped the fishies there before adding the blackening seasoning and plopping on the griddle. Served with soft polenta and some griddled eggplant slices. For dessert there was yet more chocolate cake with ice cream. The banana flavor in the bread is really starting to come through now; there are only two chunks left. Whew!

While we ate, I turned on the oven to heat, prior to finishing off the cookies for CookbooksEtc. Argh! The right oven is on the fritz also. No working ovens at all. Made a distressed call to Gitem, who admitted they needed to follow up why the part for the first oven hasn't arrived. Now both ovens are gone, and there will be no reply from the UK till next week.

Made a jam from the Boulesteix's figs. Simmering away, they smelled of lemon and vanilla. It didn't seem to be setting, the jelly ran down the plate with the same alacrity early and late, but I finally gave up and jarred it. Two gevoglte fond jars into the freezer and a half jar into the fridge. And off to the marché de nuit in Montbron.

Saturday/7-Aug-10: The fig jam is definitely set. And quite tasty. This is probably the best fig jam we've had, save perhaps the one that Frances and John brought us from Crete (or was it Corsica?) that started off the quest for a replacement.

For lunch I made a half version of Stacked Chicken Enchiladas with Salsa Verde and Cheese, a recipe I got from EAT-L. I cooked it in the broiler, which was a bit weird, but sort of worked. This was the first of the CasaMex tortillas I used; I froze up three packets of six and one of two. Twenty-six of them, what an odd number. I'll have to check into this. Their salsa verde on sale was short of what was needed, so I added the small can of tomatillo sauce, which was just mushed up tomatillos, and came up with the right amount. Used mimelotte for the cheese. What I made should have served 3, but we've probably got two servings left, which I'll reheat on top of the stove. Tasty, maybe a bit salty Ed thought, probably from the mimelotte and/or salsa, since I didn't add any salt at all. Then there was Avocado and Corn Salad (MW@Home, p119), which is always good.

Think I've dilly-dallied too long to shred and freeze the zucchini in the fridge. I'll have to do something (top-of-stove) with them in the next days.

Yogurt going overnight.

Sunday/8-Aug-10: For dinner there was Chicken Skewers with Fava Bean and Mint Salad mag clipping, probably Cooking Light), accompanied by couscous and Shredded Carrot Salad from Cooking Italy. The chicken skewers were nothing but ... skewered and barbecued chicken, very plain. The fava bean and mint salad was promising. Used frozen favas for the first time. Can't say I was too impressed with them really, but have a lot to use up. I was looking for an easy way to have favas, which are a lot of work and available only for a short time, but delicious. The two salads mixed on top of the couscous were quite tasty.

CookbooksEtc Ingredient Contest 2010
  1. 23-May/28-May: strawberries — Balsamic Strawberries with Arugula and Goat Cheese
  2. 29-May/4-Jun: cheese — Spinach-Stuffed Anchos
  3. 5-Jun/11-Jun: whole wheat flour Ned and Crescent's Favorite Multigrain Pancakes
  4. 12-Jun/18-Jun: ground pork or pork sausage Curried Rice Noodles with Ground Meat
  5. 19-Jun/25-Jun: blueberries Tarte Amandine à la Myrtille
  6. 26-Jun/2-Jul: salmon Almond-Crusted Grilled Salmon with Garlic Sauce
  7. 3-Jul/9-Jul: potatoes Potatoes and Peas in a Yoghurt Sauce
  8. 10-Jul/16-Jul: elbow macaroni Macaroni Salad
  9. 17-Jul/23-Jul: tomatoes Eggs Baked in Tomatoes
  10. 24-Jul/30-Jul: dates Date and Onion Salad
  11. 31-Jul/6-Aug: butterscotch chips -> Chocolate Chip Cookies and the oven disaster
  12. 7-Aug/13-Aug: pecans

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