Monday, October 4, 2010

This week in the kitchen

Monday/4-Oct-10: Dinner tonight at the quiz in Ambernac. Nothing much happening in our kitchen.

Tuesday/5-Oct-10: An easy, old stand-by dinner tonight, Lentils with Garlic and Onion (MJ1, p125) and Simple Buttery Rice with Onion (MJ1, p149). Cooked the lentils in the pressure cooker and they come out about the same time as the rice.

Wednesday/6-Oct-10: Kept trying to get some pâte brisée made today, but never got it done. Lunch was Curried Red Lentil Soup with Lemon, a recipe from a VegTimes newsletter, I think. It wasn't bad, but nothing special. I'm always puzzled by recipes that cook red lentils for 40 minutes until they're soft. After 40 minutes, the red lentils I get (really orange, turning mustard yellow) are mush, not much is left that's recognizably a lentil. The soup was good enough, but nothing special, not a bit of fat it in, except for the chicken stock I used instead of the vegetable broth.

My attention was not on food today. Dinner was an old favorite, Spaghetti with Zucchini and Lemon (MW@Home, p195). And a bit salad. We were piggies after and ate a whole box of scholiertjes, petit ecoliers. Oink, oink.

Oops, nobody went to the boulanger today. Made Authentic French Bread (Magic, p22) overnight, about the only bread I can do out of my head.

Thursday/7-Oct-10: Shopped this morning. Dinner was Southeast Asian Fish Rolls (MWLowFat, p294), with panga and the last of last week's coriander. (Panga filets seem to be bigger here that they were in NL, so I made all the filling for the two filets and it was fine.) Accompanied by a a quarter recipe of Fragrant Jasmine Rice (MWLowFat, p189), which was more than enough for two; used a whole round, red pepper I bought at a market, which made it quite spicy. Also accompanied by Chow Dau Kok aka Quick Fried Long Beans (Solomon1, p413). Used frozen haricots verts in place of kousebanden, which I've never seen here. Made a small half of a recipe to serve 4, which was still a bit too much. Did discover that it's much easier to snap frozen beans to the proper length, than to cut the defrosted ones with a knife. For dessert there was a bit of ice cream, topped with a pineapple ring (left from the rice).

Yogurt on overnight.

Friday/8-Oct 10: Ed's choir sang at the church this evening. He brought home fish and chips, a bit soggy by the time it got home, but pretty good anyhow. A pair of store-bought chocolate chip cookes each for dessert. These were surprisingly good (new brand).

Saturday/9-Oct-10: Made a double batch of Apple-Plum Butter today. Used our "found" apples, mostly quite small, so I used two of these apple required. Lots of peeling. And the plums, plucked from the same bin at the store, were two different kinds, red skins with red insides and red skins with yellow insides. Oh well. Accidentally added ground cloves instead of nutmeg; scooped it out, but a bit remained. Doesn't seem to have affect the taste too badly. I left the lid off the Dutch oven for part of the final boiling and, boy, did that make a mess!

Dinner was a half version of Spaghetti with Cauliflower and Pancetta (30MinPasta, p142). This was quite good, easy, and definitely in under 30 minutes. I like the time-saving features: the cauliflower cooked whole in the soon-to-be pasta water (which seemed to be less messy when chopped than chopping it raw), and dumping the garlic, pancetta, pepper flakes, and oil in the skillet before lighting the fire. Why not? Used all of pepper flakes, though, which was nice. Served with a big salad. Finished off the chocolate chip cookies for afters.

Sunday/10-Oct-10: We lunched at the Fête du Pain in Cruzeau today. Too much fatty food (big chunks of pâté and rillettes for a starter, grilled pork, potato chips, and cheese) and neither of us feels like eating much tonight.

The Cooking Italy group is mightily silent. The October schedule has still not been published. No one has made the duck think from September. I've got the duck legs in the freezer, but haven't felt like making it. Maybe everyone has the don't-feel-like-cooking malaise. I bumped into a similar sort of group doing French cooking, but they're cooking from a book I don't recognize, and I really don't need another cookbook, now, do I?

1 comment:

  1. Oh hi. I would have emailed you back, but I couldn't find an email address. I loved your line about croissants: "A croissant is a lot of butter held together by a bit of flour."