Monday, November 15, 2010

This week in the kitchen

Monday/15-Nov-10: Ed's birthday today, and we had a very nice lunch at the Roc du Boeuf. In the evening, not being hungry at all, we just had some fruit. Yesterday's Breton buckwheat cake is going to get pretty stale, but it will be a good coffee-dipping cake.

Tuesday/16-Nov-10: A strange thing this morning, we found the yogurt was set. After two days in the fridge. Very odd. So, breakfast was yogurt and a chunk of the Breton cake, which made a tasty treat. It has an interesting flavor, with vanilla, rum, and a dab of cinnamon. And I taste coconut, but that's probably something to do with the rum.

I wasn't very hungry this evening for some reason. Made a half recipe of Fava Bean Hummus (MC), which turned out to be a pretty good thing to do with the frozen favas that we thought were pretty tasteless all by themselves. The beans are cooked in boiling water with some milk, odd.

Wednesdsay/17-Nov-10: Ed shopped today while I waited for DHL, who indeed finally showed up. Dinner was Creamy Parmesan Salmon, a recipe that had been highly recommended on EAT-L. The salmon is baked with a topping of mayo, garlic powder, Parmesan, chives, and lemon juice (rather like a topping I have for baked eggplant slices, less the cracker crumbs and plus lemon juice). The recipe caled for the salmon to be baked for 25-30 minutes at 400F! I did 15 minutes and thought they were a trifle overdone. The usual timing is 10 minutes per inch at 350F, as I remember. We weren't overly fond of this, but it could be that I haven't found a good store-bought mayo yet. Accompanied by Dusolier's roast potatoes and a bit salad of mâche. For dessert there were some frozen crèmes brulées with red fruit. Not too bad.

The DHL package contained the first cookbook I won in one of the myriad of giveaways, the new Sunset House monster. Looks like it might have some good recipes, though.

Thursday/18-Nov-10: Started yogurt this morning with a new starter. Lunch was Avocado-Cream Sauce for Pasta (MC), an old recipe from Tip magazine. I used small cooked frozen shrimp instead of the ham, and no tuinkers. Can't remember what tuinkers are called in English and have never seen them here. Too bad. A fast and tasty pasta dish.

Neither of us feeling very perky this evening. A big salad, using the turkey scallop I'd already baked for another dish, and off to bed.

Friday/19-Nov-10: Out for a quiz dinner tonight. Not much going on in the kitchen.

Saturday/20-Nov-10: Baked another turkey scallop and made Seaver's Pour-Cousin Paella (MC; Secrets, p249), a mighty nice dish for using up odds and ends from the fridge and freezer.

Sunday/21-Nov-10: For lunch I made an old favorite soup, Pat O'Sullivan's Peanut Butter Soup (MC), that I haven't made in a long while. The recipe is supposed to serve four, I guess as part of soup-and-sandwiches, but the two of us usually eat all of it in big soup mugs. Nice on a cold gray day.

Dinner was Barbara's Greek Onion-Leek Pie (soon to be MC). I liked this lots, but Ed thought there was a bit too much dill. He almost always complains about the amount of dill, so we'll not worry about this. This would have been especially nice with a salad to accompany it, but I was too lazy to do it. And what do you do with leftover phyllo leaves? I mixed a glob of honey with some hazelnut butter that I found in the fridge, daubed that in the phyllo, rolled it up, and baked it while the pie was cooking. This turned out pretty good. The only thing I'd do is maybe add some finely chopped (hazel) nuts. A bit of a phyllo-y dinner, but it all tasted good.

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