Monday/6-Aug-12: Made up the broth for Zucchini-Lemon Sorbet (web). It's a pretty green color (not yellow like the pic on the site). I used one globe squash, 350g after it was seeded. Reduced sugar to 1/2 cup (sucre de canne). The lickin's tasted pretty good. We'll see.
Finished off the Zucchini and Feta Salad and the Herbal Potato Salad for lunch.
Off piste already for dinner—just didn't feel like making or eating a filo tarte/pie, no matter how tasty. So I cooked some rice and defrosted a smoked sausage to make a stuffing for a pair of globe zucchinis We started with Lamb's Lettuce and Beetroot (Salade de Mâche aux Betteraves) (BEFCC, p32), which is one of our favorite salads. Then we had our stuffed zucchinis, surrounded by a bit of tagliatelle tossed with cilantro pesto. Most everything from the freezer. Didn't feel like dessert.
Tuesday/7-Aug-12: Froze up the Zucchini-Lemon Sorbet—sample tasted pretty darn good!
A mishmash of a dinner, although it was pretty, quite colorful. Ed grilled some saucisses de volaille, poultry sausages, along with some slices off an enormous zucchini (one that hid out during a rainy spell and ended up bigger than Ed's forearm). I sliced up the last roasted beet and topped it with a bit of yesterday's dressing. Used some of the neighbor's giveaway beans to make Haricots Verts in Walnut Oil (Lunch, p216), but with yellow beans rather than green ... haricots jaunes, perhaps? Thought it would be pretty to combine the yellow and green, but the green ones seemed mostly thicker, so didn't think the cooking times would work right. Tarted up the bit of rice leftover from yesterday with some onion, radishes, cuke, green bell pepper, and some of the leftover dressing from the potato salad. For afters we had a bit of the hard goat cheese crottin Ed got at the marché de producteurs. Then a bit of the Zucchini Ice Cream.
Wednesday/8-Aug-12: Yogurt on overday. We didn't get shopping today, waiting for a DHL delivery, which really was early enough to go afterwards, but we weren't organized. So dinner plans went awry and I really didn't feel like making anything at all. We ended up with a variation on Meat and Chickpea Curry, which is one of those recipes that gets pulled out when nothing else appeals. Used the penultimate bit of last Thanksgiving's turkey from the freezer.
Thursday/9-Aug-12: Shopping today. Roasted three more beets from the garden.
Dinner was a half recipe of Warm & Spicy Fish Salad (PatSalads, p95). Pretty good stuff, and easy. I thought the rub for the fish was a bit too salty and the salad dressing needed a bit of salt. Ed disagreed, so who's to tell. Served with Marinated Zucchini, which is a recipe I've had forever, probably one of the first things I ever cooked for Ed. The recipe calls for cottage cheese with chives, which is decidedly not to be found here. (In NL, there was some lovely cottage cheese, German, I think, that I still buy when we visit to eat for breakfast. Here I once found some cottage cheese in an "English" section, but it was horrible.) I used Boursin with chives instead. Worked pretty well.
Friday/10-Aug-12: Busy in the kitchen today. Used most of the defrosted filo to make Viennese Fillo Apple Strudel (filo recipe pamphlet), which was pretty tasty. Again made the broth for Zucchini-Lemon Sorbet (web), and froze it in the evening. Made about 50% more than last time, just to use up the big zuke. Had a dab for dessert. Ed thought it was too sour; I thought it was good. Hmm... Also again made up the broth for Zucchini Ice Cream (web), this time puréeing the mixture. Used half the cinnamon; we'll see how that goes.
Dinner was Spinach, Zucchini, Feta, and Walnut Quina with Salmon (web). Interesting collection of tastes. Ed liked it better than I did. We ate the whole thing, but it would have easily served three. As a starter, it would serve something like eight probably.
Saturday/11-Aug-12: Dinner started with a little salad of sliced, roasted beet from the garden, avocado, and red onion, topped with the last of the beet dressing. The main was Cold Zucchini and Corn Soup (Soup4Seas, p90), more or less. For the final step, as I was heating the olive oil to sauté the last of the zucchini slices, I took the lid off the cooled soup and dumped the zuke bits in there rather than into the oil. Oops. Soup with raw squash. Not bad actually, although it would be better with slightly softer squash.
Froze up the Zucchini Ice Cream after the concert. Yogurt on overnight.
Sunday/12-Aug-12: More Cold Zucchini and Corn Soup for lunch. Keeps well.
Dinner was off piste again. Made some chili with some frozen pork and barley I made for something else. Turned out pretty good. For dessert, we finished off the first batch of Zucchini Ice Cream, then (for comparison only, of course) the extra little bit of the second batch that didn't fit in the dish I froze it in. The second batch is much tastier, but not as creamy, maybe because the bucket wasn't cold enough. Just have to try again.
Progress on goals
This week: #1 COOKBOOKS: yes, #2 BREAD: no, #3 SOUP: yes, #4 MIDDAY: no, #5 VEG/FISH: 3
This month: #6 PASTA: no