Friday, November 12, 2010

This week in the kitchen

Monday/8-Nov-10 through Thursday/11-Nov-10: Away from home.

Friday/12-Nov-10: Before picking Sophie up this morning, I went to the butcher to order our Thanksgiving turkey and to buy some pork for the pasta and bean soup. Ed did a bit of shopping for fresh stuff after the car checkup, but forgot the celery, so the soup will have to wait again.

For lunch I thawed the Yogurt Carrot Soup (MC) and finished off its preparation. We had sandwiches and fruit for our later meal.

Saturday/13-Nov-10: Defrosted two servings of Mediterranean Turkey Casserole for dinner. For a starter there was Carrot and Onion Salad (MJ1, p171) with some radishes included at Ed's suggestion; this was good a good addition. Then the casserole, then a big salad. No dessert since we had quite a bit of chocolate after lunch. The casserole was froze well and was quite good.

Yogurt on overnight.

Sunday/14-Nov-10: Oops, the yogurt didn't really set. Ed got the house-brand Activia imitation and now I have a suspicion that it might not be a live culture like Activia (which I used to use as a starter before I discovered the bio brands are really tastier). It certainly doesn't taste as good as Activia. Eating the unset yogurt is more like drinking kefir and will do for a couple of breakfasts, till we get to the store for some real stuff.

For a non-chocolate sweet, I made a Breton Buckwhet Cake with Fleur de Sel (web, soon to be MC). This also had the advantage of using up some of my buckwheat flour, which is due to expire soon, and I know from experience this goes rancid. I didn't really follow the directions, but it turned out surprisingly good. Now I need to make those pizzocheri to use up this buckwheat flour.

Dinner opened with the remains of the Yogurt Carrot Soup. The main was two little lamb chops each, rubbed with the leftover rub from last week's Cajun Pork Roast. Accompanied by steamed broccoli and polenta. Rounded out by the buckwheat cake.

2 comments:

  1. tell me about this carrot and onion salad?

    ReplyDelete
  2. It's very good, I'll send you the recipe.

    ReplyDelete