Monday, September 19, 2011

This week in the kitchen

Monday/19-Sep-11: Didn't get to that stack of tomatoes today, although we had big ones at lunch and dinner.

Dinner was Tuscan Vegetable Sauté (web, via PatM, soon to be MC). Made a half recipe and served over polenta, which of course is from Lombardy rather than Tuscany, but I won't tell if you don't. The half recipe should serve 3, and I expect it does since we had a lot leftover. Good stuff.

Tuesday/20-Sep-11: Deseeded another load of tomatoes and boiled them up for sauce. Buzzed and in the fridge overnight to freeze tomorrow.

Barbara gave us about two liters of freshly picked raspberries!

Having nothing on the plan for this evening's meal, I defrosted some duck scallops, floured and S&P'd, then sautéed. Deglazed the pan with a good slog of marsala and added a bitter butter when that was reduced. Voila! a sauce. With orzo, pine nuts and basil added. Then a salad of mâche.

Wednesday/21-Sep-11: Made the juice for some raspberry sorbet. Shopped. Pizza for dinner.

Thursday/22-Sep-11: Yogurt on overday. Froze up more tomato sauce. Made tomorrow's dessert.

Dinner was a half dose of Fettuccine con Merluzzo e Piselli (Fettuccine with Cod and Peas) (Lorenza, p111, cookbooker), which was quite good and very easy. Intended to make fresh pasta, but didn't have the time. That's two misses this month.

When I got home from line dancing, we froze up Raspberry-Champagne Sorbet (Scoop, p132, cookbooker), which I made with Clairette de Die rather than champagne. It made only 2 cups and we ate it all. Might make a double dose of this up tomorrow.

Friday/23-Sep-11: Made my meal for Cook the Books, just under the wire again. Started with Moroccan Zucchini Salad, which has been around several times this summer and is still a favorite. Then there was Papa's Posole. Then there was Crème Caramel (TLProvFr, p102).

Saturday/24-Sep-11: For dinner, I dredged a couple of turkey scallops in flour mixed with the last of the rub for the carnitas and sautéed then. Then deglazed the pan with chicken broth (from a jar), white wine vinegar, and dijon mustard. Meanwhile, I warmed up the unused fettuccine noodles from Thursday in a bit of oil and mixed with some cilantro pesto from the freezer. This worked quite well, but it might be better to mix the oil with the pasta just after it's cooked. Then a bit salad with Turmeric Dressing (PRMTurmeric, p55). The dressing was good, and healthy, of course. ;-) Dessert was another pair of crème caramels.

Sunday/25-Sep-11: Ate lunch at a lovely ferme-auberge this afternoon. No need for further food.

Progress on goals
This week: #1 VEG/FISH: yes, #2 SOUP: no, #3 MIDDAY: no
This month: #4 PASTA: not quite

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