Monday, November 26, 2012

This week in the kitchen

Monday/26-Nov-12: Back from Bordeaux, having successfully renewed our Dutch passports. Stirred together the leftover couscous with the marinated Brussels sprouts and called it a starter. Then a slice of turkey roulade. Then some yummy chocolate covered things that I bought at the boulangerie where we stopped on the way home.

Yogurt on overnight.

Tuesday/27-Nov-12: My tummy not feeling all that good today, on top of being tired out. Dinner was curried zucchini soup from the freezer (starting in on the summer bounty now) and Golden Sesame Corn Bread (MJFamily, p156) , which was my entry for this week's IHCC.

Wednesday/28-Nov-12: Shopping today, kind of a small one since nothing much seems to be on the plan.

Dinner was some halibut filets, cut in small bits, and breaded flour, egg/oil/milk (à la Child), then cornmeal. And some of Clothilde Dusoulier's Perfect Roasted Potatoes. And some steamed broccoli with lemon juice. Then a dab of cheese.

Thursday/29-Nov-12: Yogurt on overday. Off for a quiz in the evening, so no further action in the kitchen (but a lot of ironing on the mezzanine instead).

Friday/30-Nov-12: So much for the menu plan. This morning a interesting recipe appeared in my inbox, looking like something that needed to be made soon. So dinner was Scallops with Linguine and Lemony Pangrattato (web) with a big salad. Good stuff it was too. Wonder what we'll eat tomorrow?

Saturday/1-Dec-12: Surprise, passports arrived in today's mail!

Saw an interesting food picture and, having some of the ingredients needing to be used up, I improvised something sort of similar. Some kip filets à la meunière with a sauce of mushroom (augmented by some dried mushrooms, soaked) and quartered artichoke hearts, pan deglazed with white wine, mushroom soaking water added along with a slog of cream. Served with tagliatelle. Not bad, not good. Double chocolate mini Magnums for after.

Sunday/2-Dec-12: Roast a chicken today, very loosely following the cast iron skillet method. Bird is spatchcocked, salt and peppered and herbed as you want. Then sautéed skin side down for 15 minutes and in a hot oven for another 30 minutes, all with a weight (another cast iron skillet or a brick). I topped the bird with some lemon juice and odd bits of lemon before I added the weight. It was good, although it might have used a few more minutes in the oven. With some polenta and a bit of broccoli. (Most of the broc I managed to drop in the sink on top of the not-yet-cleaned raw-chicken cutting board . Sigh.) Some little bits of cheese for afters.

Yogurt on overnight.

Progress on goals
This week: #1 COOKBOOKS: no, #2 BREAD: no, #3 SOUP: yes, #4 MIDDAY: no, #5 VEG/FISH: 3
This month: #6 PASTA: yes for November, no for December

1 comment: