Monday, October 17, 2011

This week in the kitchen

Monday/17-Oct-11: Not sure what to do with the Cook the Books book this time around. I've started it, but set it aside for a bit and haven't had the interest to start again. Young woman made a bad marriage, early and clearly doomed from the start, stuck it out for twenty year or so, finally broke free, and got her own life. Should be inspiring, but isn't. Thinking I'd rather spent my reading time elsewhere perhaps.

Dinner was a half dose Zucchini Sauce for Pasta with Tomato, Parsley, and Chili Pepper (MarCuc, p161). Used what were probably the last of this year's zucchini from the garden and one of the last tomatoes. Pretty good and fast. Some bits of cheese for afters.

Yogurt on overnight.

Tuesday/18-Oct-11: Used the broccoli to made a quiche for dinner. Pie crust (pâte brisée) from the freezer. Oops, found goat cheese was moldy so used a pyramid cheese instead. And créme fraîche. And a bunch of oven-dried tomatoes from the freezer, sliced. Not half bad.

Some raspberry sherbet for desert.

Fridge is much happier after being defrosted.

Wood pellet heater installed today. Now we're trying to figure out how it works.

Wednesday/19-Oct-11: Shopped this afternoon. Cooked beets were on special, three 500g packages for next to nothing. The typical package usually has four beets, although it depends on their sizes. Once the package is opened, they seem get moldy fairly quickly, so we're lucky if we get three of them eaten. But there were not single packages available and they were cheap, so I went ahead and bought the set. I opened the unused packages, put the beets in individual sandwich bags and all those in one ziploc, and popped them in the freezer. No idea how they'll freeze. We'll see.

Dinner was disappointing. I intended to get it served early (we've been eating well after 8pm of late, which isn't healthy), but didn't manage somehow. Last week I found some tofu at a health food store, so tonight I made an old favorite, Tofu Cutlets (FastShulman, p131). Since the new stove has a proper broiler, I thought I'd try that rather than sautéing. But it didn't work very well. I followed Shulman's instructions to broil 5 minutes per side, but the first side was pretty black when I went to turn them over. Did only 3 minutes on the second side, but that was also too long. Nice idea, but ruined cutlets. Next time ... Froze the rest of the tofu.

Accompanied by a half recipe of Florentine Tomatoes (FastShulman, p171) and some rice pilaf. The tomatoes were pretty good, although there was lots of filling. This was especially good mixed with the rice.

Followed by a half recipe of Middle Eastern Beet Salad (FastShulman, p288), which was especially easy using already cooked beets. The spices are rather like ras el hanout, so I might try that next time. Added a pinch of cayenne too. Good.

Thursday/20-Oct-11: Dinner tonight was Greek Shrimp Scampi. Found this in my 2BTried MC cookbook, but, when I went to put it away, I discovered it was also in my Keepers cookbook. And I'd made twice before. Ha! Well, it was good again. Followed by a salad of mâche and the rest of last night's beet salad.

Friday/21-Oct-11: Dinner was Aubergine & Lemon Soup (Jamie, already MC). Very good stuff. It was supposed to make 4 servings (I was hoping to have another meal in the freezer), but there were only 3. For dessert I used some frozen blueberries to make Easy Berry Cobbler, which is indeed easy, and quite good for minimal effort.

We're working on eating meals at an earlier hour, having fallen into the habit of eating well after 8pm for several weeks now. Don't like going to bed with a full stomach.

Saturday/22-Oct-11: This evening we attended the wine festival at St. Sornin. A super occasion and we look forward already to next year. Nothing happened in the kitchen today.

Sunday/23-Oct-11: Had a goodly chunk of the remaining blueberry cobbler for breakfast. :-)

Dinner was Conchiglioni con ricotta e zucchine (soon to be MC, cookbooker), picked up from a blog, originally from Olive magazine, where it's know as Stuffed and Baked Ricotta Shells. (Kind of a dopey name, since the shells are regular pasta; the ricotta is only the filling.) Used some from this summer's frozen, shredded zucchini and tomato sauce. Good stuff! Followed by a big, simple salad.

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

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