Monday, February 20, 2012

This week in the kitchen

Monday/20-Feb-12: Today's pubs, the weekly batch of advertising supplements that comes with the post, brought a flyer from Leclerc, the grocery where we shop most often, thanking all their local suppliers. Merci à Tous nos Producteurs Locaux! it says, with pictures of the suppliers and descriptions of their local products, Limousin beef, sausages or all kinds, rabbits, birds, fish, oysters, melons, asparagus, endives, mushrooms, fruits, nuts, bio milk, raw milk, cheeses, ice cream (I've never noticed locally produced ice cream, will have to look for this), spring water, pineau, wine, etc. Fun to read. Can't think of seeing this in the U.S., even at someplace like Whole Foods.

The evening quiz from two weeks ago was postponed till midday today, so that was our main meal. In the evening we made a tray of nibbles, fruit, carrots, almond-stuffed green olives, black olive tapenade, and some St Maure (a chèvre from Poitou), finished off by some of the chocolates we got as a booby prize at the quiz (fourth of four teams).

Made some Whole Wheat Bread (BHGBread, p9), for tomorrow's breakfast, the one I intended to make last week.

Tuesday/21-Feb-12: Now that was some darn good whole wheat bread!

Yogurt on overday. Started up another batch of Preserved Lemons (Morocco, p21) in anticipation of a Cookbooker challenge on this book.

Dinner was a half dose of Linguine with Lemon, Garlic, and Thyme Mushrooms (web), a really simple, really tasty dish. Served with a salad. Followed by the rest of the booby prize chocolates.

Wednesday/22-Feb-12: Shook up my preserving lemons this morning, first of thirty daily shakes. Made Oatmeal Cake (green book; MC), a recipe I've had for, oh, pushing fifty years (can you believe that?!). Instead of raisins, I used dried cranberries that we got from a Canadian choir we saw last year. The cake was largely devoured when we sat outside with friends for tea after a walk. (About this time last week, it was -15C overnight; today it was 15C in the afternoon.)

Did some Garlic-Herb Bread (Basic/Rapid/M/d) (MC), which was one of our favorites when I was ABM-ing regularly. Another more-ish bread, a bit wonder-bread-ish in texture, but oh so tasty. This accompanied Winter Squash and Leek Soup (Verdura, p170). A nice soup, but maybe not the best as a main-dish soup since it's fairly light and smooth. Only one more butternut squash in the cupboard!

Thursday/23-Feb-12: Dinner was a half dose of Chicken with Fennel, Preserved Lemon, and Olives (Morocco, p302; cookbooker), using up my last preserved lemon. (Thus, another batch on the way.) Served over basmati rice, with a side of Carrot Salad with Cumin, Cinnamon, and Sweet Paprika (Morocco, p79; cookbooker).

Friday/24-Feb-12: Last night my RSS reader delivered the recipe for tonight's dinner. I made a half dose of Creamy Chipotle Shrimp with Mushroom (web; cookbooker). Really tasty, an Ed favorite now.

Saturday/25-Feb-12: Impulse buy at the grocery ... I've been having an urge for ribs, so saw a poitrine de porc (in two pieces). This is the side/belly on a pig. The front half is like ribs with the stuff we'd call bacon still attached. The back half is just bacon. Unless I discover something new in the meantime, the front bit I'll just cook like ribs and give it a meaty gnaw. (The recipe I learned for cooking ribs: Oven on as low, about 250F. Sprinkle your ribs with a ton of salt and a half ton of cayenne. In the oven till them smell good, hours later. If you like you can finish off with a short stay on the bbq grill or under the broiler. Yum.)

Fish-and-chips (with mushy peas) at a local restaurant tonight. Nothing much happening in the kitchen beyond putting away the groceries.

Sunday/26-Feb-12: Yogurt on overday. Visited two mills today as part of open mills day and lunched at one of them. So we weren't very hungry in the evening. For a little starter/salad, I sliced a beautiful (for winter) ripe tomato I got for something and didn't use. (Too bad I didn't think to defrost some mozzarella earlier in the day.) Then a salad of rucola. And a bit of cheese after.

Progress on goals
This week: #1 COOKBOOKS: yes, #2 BREAD: yes, #3 SOUP: yes, #4 MIDDAY: yes, #5 VEG/FISH: 3
This month: #6 PASTA: not yet

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