Monday, April 29, 2013

This week in the kitchen

Monday/29-Apr-13: Made Myrtle Allen's Brown Bread (BeardBread, p74), a 100% whole wheat no-knead bread. This was really tasty, although it was a bit too long in the oven. Also, I let it rise a bit too much so there was no real "spring." But yummy and nice dense texture.

Dinner was a halfish dose of Linguine with Tuna Fish Sauce (PastaCarluccio, p24). Very good, fast and easy. Followed by a salad. Then we split a crottin of goat cheese.

Tuesday/30-Apr-13: The brown bread held up well overnight. It was really tasty for breakfast.

Lunch in Angoulême after Bill's arrival today; we were all stuffed. For dinner there was Chipotle & Garbanzo Bean Soup (SWCrock, p23; cookbooker), which was quite good for minimal effort.

Wednesday/1-May-13: FInished off the brown bread for breakfast today. It was still very good, which is pretty amazing.

Yesterday we bought some pork chops for tonight's dinner. This morning's email brought a recipe that included a Cajun spice rub. I made a third recipe of that (using a teaspoon where a tablespoon was asked). The interesting thing about that post was that it called for anointing the meat with Worcestershire and Tabasco after rubbing it, and letting everything sit for 15 minutes. So I did. Then broiled the chops about 5 minutes on each side. Served with an Ottolenghi salad. Then the three of us shared a little crottin de Chavignol. Then we had a third of a gaufre (waffle) each, with the last of the strawberry ice cream and some strawberries (not especially good ones) that I bought yesterday.

The rub was 2tsp salt, 1tsp cayenne, 1tsp back pepper, 2tsp paprika, 2tsp garlic powder, 2tsp onion powder, 1tsp dried thyme, and 1tsp dried oregano. It was a bit too salty, only 1tsp would be better probably. There's more left for another day.

Thursday/2-May-13: Dinner was Baked Chicken with Ethiopian Lentils (web; cookbooker), easy and good. Three of us ate it all up. Then a salad. And for dessert, Prune Coffee Cake (web; cookbooker). Very good and easy.

Friday/3-May-13: Barbecued some poultry merguez and sausages for dinner. Also had Broccoli Slaw (MC) and sweet potatoes mashed with orange juice and chipotle. Some Lemon-Zucchini Sorbet from the summer for dessert. Not a hit. I enjoyed the lemony taste, but Ed and Bill say they don't like sorbets. Would be a nice entremet perhaps, but not a satisfying dessert.

Saturday/4-May-13: Out all day. Dinner in Brantôme. Nothing happened in the kitchen,

Sunday/5-May-13: Lunch out today. Nothing much happened in the kitchen.

Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 1
This month: #3 PASTA: yes for April; no for May, #4 BREAD: yes for April; no for May

Friday, April 26, 2013

IHCC: April Potluck!

It's potluck time at IHCC! And this round, we can also choose recipes from other IHCC chef/authors. Which only makes choosing harder, since there are seven other authors from which to choose. Oh dear. But, I realized, I'm needing an Indian fix, and Indian vegetarian would be even better. A little searching through my books turned up Spicy Eggplant Stew with Potatoes, Mushrooms, and Chickpeas (Shorvedar Baigan Aur Aloo) in Madhur Jaffrey's World Vegetarian (p196). Plus, this had the great advantage of using up some things from the freezer and making a dent in some things from the larder. And, it turned out to be a delicious stew.

The stew is quite easy to make. There's a bit of peeling and chopping to do as prep, then it cooks for a long while relatively unattended, allowing the cook to do something else.

You start by frying asafetida and cumin seeds briefly, then adding dried red chiles. (As is often the case with Jaffrey's recipes, I used about half the oil asked in the recipe.) When the chiles darken, you stir in potato chunks. After a minute, stir in some eggplant chunks. After two minutes, stir in mushroom chunks. After two more minutes, stir in some turmeric and ground coriander. Then add tomato purée, water, salt, cilantro, and chickpeas. Simmer the stew until the veggies are done, 35 to 40 minutes. That's all there is to it.

I was a bit short on chickpeas and didn't want to open a can, just to use half of it, but this wasn't really a problem. In fact, the whole thing really seemed like a clean-out-the-pantry sort of dinner. I'm sure you could use bits of veg that need using up. Jaffrey gives instruction for adding okra. It seems that anything that has a shorter cooking time could just be added later.

The result was a yummy stew that we ate pretty much on its own, as a  one-dish dinner. The recipe says it says four to six. I think four would be stretching it. Two of us had dinner and we'll have a mugful each for lunch one day soon, so it might serve three comfortably.

This post is shared with this week's I Heart Cooking Clubs.

Monday, April 22, 2013

This week in the kitchen

Monday/22-Apr-13: Dinner was Spinach, Mushroom, and Feta Crustless Quiche (web), a recipe I picked up from who knows where fairly recently. Good it was. Followed by a salad and a dog walk.

Tuesday/23-Apr-13: Last week Ed said he'd like to demolish a bird for dinner. So tonight there was  a half dose (one bird) of Roasted Guinea Hens with Whole-Grain Mustard and Herbs (web). This include potatoes, shallots, and garlic roasted along with the bird and was pretty good; indeed, Ed did a good job of demolishing. Served with the last bit of broccoli, steamed then sautéed with some mushroom and garlic. Good stuff.

Wednesday/24-Apr-13: Shopping today.

Dinner was a half dose of Fast Fish Fry (web), really simple, not bad. Fish coated with mayo and rolled in crushed pretzels mixed with Old Bay, then sautéed. Any coating could be used, and maybe cooked in the oven or under the grill. Served with a small dose of Mama's Garlic Coleslaw (MC) and Easy Hush Puppies (CL90, p58; MC). Some little store-bought rice puddings ("like grandma made") for dessert.

Yogurt on overnight.

Thursday/25-Apr-13: Off to a quiz tonight. Nothing happening in the kitchen.

Friday/26-Apr-13: IHCC time again. With the yummy stew, I served Spicy Cucumber Wedges (MJ1, p172)—which I make so often, it probably ought to go in my Handy Book—and a pair of storebought naan.. And double-chocolate mini-magnums for dessert.

Saturday/27-Apr-13: Dinner was Slow-Cooker Red Curry Pulled-Pork Sandwiches (web; cookbooker). Easy and yummy.

Sunday/28-Apr-13: Yogurt on overday,

Dinner was Sweet and Spicy Vegetable Pasta (MC), a moldy-oldy recipe. Still good. Lots of veggies (broccoli, red bell pepper, carrots, onion, garlic) in a sauce of yogurt, ricotta, sour cream, coarse mustard with a dab of honey.

Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 4
This month: #3 PASTA: yes, #4 BREAD: no

Friday, April 19, 2013

IHCC: Get back to your roots!

Roots roots roots. These being things we like, I had options for a couple of different rooty salads this week. But there never seemed to be a time when such a salad was needed or there wasn't enough time to get it made. For tonight's dinner, it seemed like a dessert might be in order and there were lots of carrots to use, so the rooty solution was Carrot and Walnut Cake from Ottolenghi (p200).

When I made my first trip through this book, I was actually a little put off by this recipe and it didn't get a sticky. Somehow a carrot cake where you separate the eggs and fold in the beaten egg whites seems a bit much. It didn't look like the kind of fine-structured cake that you usually get when you fold in egg white. My old standard carrot cake doesn't need that and is still really good. But, thinking of something for a sweet treat this evening, I thought I'd give it a try anyhow.

The recipe asks for a 20cm springform pan. For some reason I seem to have accumulated three 24cm springform pans and no other sizes. (One of these was a gift from a cheesecake-making friend, another I picked up at a charity second-hand shop to leave at this house before we moved here, but where did the third one come from? I really ought to remedy this situation before long.) But an 8in cake pan, more or less the same diameter, works just as well, if not better. To be honest, I'm not really sure why this cake needs a springform pan at all.

For the making, this is a fairly ordinary, if fussy, cake recipe. Stir together (sift only if you really feel the need) the dry ingredients—flour, baking powder, baking soda, cinnamon, and cloves. Whisk a whole egg and an egg yolk. Beat together some vegetable oil and sugar*, then add the whisked egg-and-a-half. Finally, stir in some chopped walnuts, coconut, grated carrots, and then the dry ingredients.

* Since we tend to like our sweets not so sweet, I used only 200g sucre de canne (a natural brown sugar with a bit of flavor oomph), where 270g sugar was asked. Ed thought this was fine, I thought it was a trifle short, and might use 210g or 220g if I make this again.

Then beat two egg whites (yay, one from the freezer!) with a pinch of salt until they make firm peaks, and fold them into the batter. Pour the batter into your cake pan (lined, like my mother taught me, with a circle of "waxed" paper) and put it in the oven at 170C for about an hour, maybe a smidge longer.

The icing is cream cheese, butter, powdered sugar, and honey. I stirred the toasted, chopped walnuts into the icing rather than sprinkling them on top. My standard cream cheese icing uses equal portions of cream cheese and butter; the ratio for this icing is 2.5:1, making it a bit lighter perhaps. The honey was an interesting addition.

We liked this variation on a carrot cake, although I can't say it was all that much better than my old standard recipe. But it is nice that it's just a single layer, which makes it easier for two people to finish off before it starts getting stale.

This post is shared with this week's I Heart Cooking Clubs.

Monday, April 15, 2013

This week in the kitchen

Monday/15-Apr-13: Authentic French Bread in the ABM early, in time to have bread for lunch.

Went to make planned dinner and discovered that my eggplant was moldy. Had to scare up a Plan B. Quickly defrosted some merguez de volaille (spicy poultry sausages) to grill. Parboiled some broccoli and make some grilled broccoli similar to the Ottolenghi one, but with pepper flakes in the oil. Mixed up last night's potato salad and peas. Grill the merguez after the broccoli. Not bad at all. With the ricotta I'd defrosted for Plan A, I made some Coffee Ricotta Mousse (MW@Home, p307), well, I actually make a Chocolate Coffee Ricotta Mousse, adapted from this recipe. Easy and tasty.

Tuesday/16-Apr-13: Ed had a doctor's appointment this afternoon, so we shopped afterwards and had an easy dinner. Warmed up the leftover asparagus tart and had a big salad after. And more of easter bunny #2. (They were still on half-price sale, so we bought set #4, including an extra for company coming soon.) Got the Strawberry Sour Cream/Fromage Blanc Ice Cream out of the freezer. Yum!

Wednesday/17-Apr-13: Dinner was a half dose of Baked Halibut with Tomato Caper Sauce (VeryBest, p300), with haddock (eglefin) instead of halibut (flétan). The sauce was good and used up the last of my frozen tomato sauce. Served with trio rice (not quite right) and some steamed broccoli. Double chocolate mini magnums for after.

Yogurt on overnight.

Thursday/18-Apr-13: Impulse-bought some fava beans the other day. Cleaned those up, parboiled them, peeled them, then made (more or less) Strozzapreti with Favas, Peas, and Prosciutto (web). Never heard of strozzapreti, but the photo looks rather like cascareccia or gemelli, so I used that instead. Good enough, but a bit bland. If I did this again, think I'd use lardons and add them with the shallot, so they crisp up a bit and give some texture. Usually a kilo of fêves gives enough for two people for dinner, but these were pretty full, so we'll have them again in a day or so. I love favas, but don't like that you get to know each bean intimately, first unshelling them, then peeling each one.

Friday/19-Apr-13: Using up the favas tonight, there was (sort of) a half dose of Risotto of Favas, Country Ham, and Savory (VegA2Z, p65). Sort of ... used lardons instead of prosciutto, dried thyme (the outdoor stuff having largely not made it through the winter) plus garden mint and sage. Was good, nevertheless. For dessert, this week's IHCC root vegetable turned up as Carrot and Walnut Cake (Otto, p200).

Saturday/20-Apr-13: Out for the evening. Nothing happening in the kitchen.

Sunday/21-Apr-13: Yogurt on overday.

Ed's stitches out today. Thumb looking pretty good all things considered.

Off to an early evening concert today. Dinner was Lamb Pitas with Cucumbers and Yogurt Sauce (web), using up same lamb from the freezer. Good stuff. I liked the sour or the cuke salad with the lamb and the yogurt. Then a bit of Strawberry Fromage Blanc Ice Cream.

Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 3
This month: #3 PASTA: yes, #4 BREAD: no

Tuesday, April 9, 2013

IHCC: Loving the Leaf!

Leafy food, that's a nice idea. Strangely, though, French grocery stores and markets, at least in this area, don't regularly carry lots of leafy greens. Spinach or chard or spinach or bok choy, on occasion, but not dependably and not always looking their freshest. It's odd, because I know the French eat these things. I see recipes in magazines for one thing. Out walking, it's not uncommon for us to meet neighbors with sacksful of dandelion greens (for salads or, coarsely chopped, added to bean soups). Lettuce, is in the shops, of course, and sacks of mixed greens, but I didn't remember noticing a recipe.

There was broccoli in the fridge wanting to be used. So I could wait to go to the grocery store hoping to find an interesting green (one that wasn't cabbage, please, since I'm still finishing off the chinese cabbage I bought last week) or I could use up my broc with a recipe I already had my eye on. I decided on the broccoli and was glad I did because I found no interesting leafy green things when I went to the store the next day.

Broccoli is our favorite veg so I always have my eye out for different ways to use it. To that end I marked Chargrilled Broccoli with Chili and Garlic in Ottolenghi (p41)—sorry, make that Chilli, this is a UK book—when I read through the book.

This recipe is fairly easy to make, although nothing compared to my sort of standard steamed broccoli dressed with a bit of garlic and red pepper flakes that have been warmed in olive oil. Actually it's rather similar to that, but different, if you know what I mean,

Broccoli florets are partly cooked in boiling water, then drained, shocked in ice water to stop the cooking, and drained again. The very dry broccoli is tossed with olive oil and lots of coarse sea salt and freshly ground black pepper. They they're grilled on a very hot ridged grill pan, in batches if necessary, till they are nicely grill-marked. While you're grilling, warm some olive oil in a small skillet with lots of thinly sliced garlic and some thinly sliced, mild red chilies. Take this off the heat when the garlic begins to turn golden. When all the broccoli is grilled, toss it with the garlic-chili oil. Serve warm or at room temperature.

There's nothing really fancy about the recipe, but the grilling adds a nice flavor to the dish. I wouldn't make this if I were making something else fussy that wanted lots of attention, but it is nice if you're mildly occupied in the area of the stove and are available to pay a bit of attention. It is nice that, once assembled, the dish can wait till the rest of the meal is ready to eat.

This post is shared with this week's I Heart Cooking Clubs.

Monday, April 8, 2013

This week in the kitchen

Monday/8-Apr-13: Yesterday at the bric-à-brac, someone was selling their old tupperware, including a colander complete with the lid (I use mine frequently to keep our cat friends out of defrosting shrimp and such) and the lettuce keeper (mine no longer has the inner spike). It was tempting to buy the colander since it was in better shape than mine, and a pretty yellow color instead of green.

Used up the frozen shredded zucchini to make Chocolate Zucchini Cake from a 1995 email printout. The recipe missed two important ingredients, so I searched the web and found more or less the same recipe to get those. Mixed it all in the cuisinart, which is a nice way to do this kind of thing. Pretty good it was.

Dinner was a half recipe of Seared Scallops with Bacon, Cabbage, and Apple (CL/jan-feb13, web). Seemed like a strange combination at first, but not when you think about it. Pork, apples, cabbage, all classic go-togethers. Adding the scallops on top? Why not? They have a sweetish taste that goes well. Very good. Served with roast potatoes as suggested. And cake for dessert, of course.

Last night's ABM bread having been eaten up in the course of the day and no one having gone out to find a boulanger, tonight we have Whole-Wheat Soda Bread (Magic, p66) in the machine overnight. Just made this two months ago, I see now, but no note in the book. Good thing I liked it!

Tuesday/9-Apr-13: Well, this day didn't turn out the way it was expected, what with a trip to the doctor for Ed to get three stitches in his thumb.

Dinner was Chili-Rubbed Chicken Thighs (MC). This is a nice old recipe that should be done on the bbq grill, but I don't think I've ever done it that way. You make a nice spicy rub. A bit of this, plus some sliced onions and a dab of butter, goes inside a potato per person, each wrapped in foil and baked. The rest of the rub gets rubbed into some skinless chicken thighs. Tonight they were not quite thawed, but they cooked fine about ten minutes per side under the broiler. As a go-with there was Chargrilled Broccoli with Chili and Garlic (Otto, p41), for this week's IHCC theme, wherein we pretend broccoli is a leaf vegetable. Then more Chocolate Zucchini Cake.

Wednesday/10-Apr-13: Shopping today.

Dinner was Swordfish with Smoked Paprika (web), a definite keeper. Luckily Ed is not being bothered by all the tomatoes I've been seeding lately. Served this over rice, although I think spaghetti might have been nice. Then a salad. Then more Chocolate Zucchini Cake.

Yogurt on overnight.

Thursday/11-Apr-13: Oops, there was no winter squash at the shop (as there was the previous week), but I did impulse buy some asparagus. (Can't figure out why start-of-season asparagus here are cheaper than height-of-season asparagus in the Netherlands.) Dinner was Asparagus and Ricotta Tart (web). Quite good it was. Used my regular pâte brisée recipe, and added some almond powder (rather than hazelnut as suggested), which gave it a nice nutty taste. Then a big salad. (Big, because the smallest packages here are 100g or 125g, whereas in NL, I used to ask at the greengrocers for 75g of mixed lettuces for the two of us.) Then we finally finished off the Chocolate Zucchini Cake. I'm full.

Friday/12-Apr-13: Dinner was Meyer Lemon Chicken (web), a recipe with weird proportions, asking two chicken breast halves halved and two thighs to serve 6 people. Pretty skimpy servings those. I used two whole legs. Was edible but not a favorite. Served with with haricots verts tossed with olive oil, garlic slices, and sea salt, then roasted. Those were good. Started in on one of our extra pairs of chocolate easter bunnies for after.

Saturday/13-Apr-13: At last, the weather is threatening to turn warm. Looks like tomorrow will be summer!

Dinner was a half recipe of Braised Leeks with Yellow Bell Peppers and Fresh Tomatoes (PeV, p191). First thing I've made from this book. Looks like it will be worth a thorough-lookthrough. Served over home-made linguine. Crèmes brulées from the freezer for dessert.

Sunday/14-Apr-13: Two days ago it was winter; today was summer. Where did spring go? Went bric-a-brac-ing today. Ed got a crowbar and I found two nice shot glasses (to top up our mismatched assortment) for a euro and a pretty little pitcher (I'm a sucker for pretty little pitchers) for 50 centimes.

We intended to bbq this evening, but that didn't happen. So I grilled a half recipe Glorious Kebab-Burgers (MJFamily, p105). Accompanied by Peas with Mushrooms and Onions (MJFamily, p105) and some potato salad loosely based on Joy of Cooking's recipe with a lemon vinaigrette and cuke, radishes, black olives, red onion, hard-boiled egg, etc. For dessert, we had toasted waffles topped with the last of the pineapple sherbert and blueberries from the freezer. All tasty and we're full.

Yogurt on overnight. We have just enough bread for breakfast, so will have to address that in the morning.

Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 5
This month: #3 PASTA: yes, #4 BREAD: no

Friday, April 5, 2013

IHCC: Shalom Yotam Ottolenghi!!

This week, we have our first I Heart Cooking Clubs outing with Yotam Ottlenghi. Each week we'll be cooking an Ottlenghi dish with a suggested theme. Come along and join in the fun!

Santa brought me Ottolenghi: The Cookbook after I asked at cookbooker which of his three books I should get—this was was the unanimous choice. I've made a dash through the book now, marking very many pages with stickies. For this week's welcome, I chose Buttered Prawns with Tomato, Olives, and Arak (p150). This is recommended as a starter for four, but I served it as the main dish for two along with some polenta. The dish is quite simple to make, just a bit of preparation and about 5 minutes of cooking.

To prepare:
  • Four plum tomatoes should be peeled, cut into wedges, and set aside with some chili flakes and kalamata olives. Plum tomatoes are not in season yet so I used some vine tomatoes that have been in the shops and pretty good in the last weeks. 
  • Measure out 20 milliliters (a short tablespoon and a half) of Arak. Okay, no Arak around here, but there is some pastis (Ricard, not Pernod) in the fridge wanting to be used up.
  • Three very thinly sliced cloves of garlic get set aside with some chopped flat parsley, a pinch of salt, and 30g (about 2 tablespoons) of butter. (I didn't use the full amount of this butter, since the dish seemed plenty rich already.)
To cook, heat a frying pan, then add 20g (a short tablespoon and a half) of butter. When this melts, add the shrimp and sauté briskly for about 2 minutes. Then add the tomatoes, chili flakes, and olives; continue cooking for another 2 minutes. Carefully add the liquor and stir till it evaporates. Stir in the garlic, parsley, salt, and extra butter. When the butter has melted, you're ready to serve and eat!

And yummy it was. The kalamatas were a nice touch and the anise flavor of the Arak/pastis adds a unexpectedly nice flavor. (Neither of us a big anise fans, but sometimes it works.) Next time I might try this with olive oil in place of the butter to make it a bit less rich.

This post is shared with this week's I Heart Cooking Clubs.

Monday, April 1, 2013

IHCC Madhur Jaffery summary

Indian being one of my favorite cuisines and Madhur Jaffrey one of my favorite cookbook authors, I looked forward to the IHCC Madhur Jaffrey challenge. In the course of the six months, I made a lot of really good dishes, with just a few failures, including a pickle that was really icky, an eggplant dish that suffered perhaps from a bad eggplant, and an unpleasantly sharp mustardy fish. In general, though, we found lots of new favorites and enjoyed some old ones. In the course of the challenge, I got six new cookbooks (only one not second-hand) and enjoyed giving them a work-out. There are some Jaffrey recipes online, but, old-fashioned me, I much prefer paging through books to searching the internet

Old Jaffrey books

  • Climbing: Climbing the Mango Trees (ISBN 009189929X). This is Jaffrey's autobiography and has a few recipes in the back. [1 recipe]
  • Foolproof: Foolproof Indian Cooking (ISBN 155366258X). I've had this book a while, but haven't really used it, not sure why.
  • MJ1: Madhur Jaffrey's Indian Cooking (ISBN 0812027000), cookbooker . My second Jaffrey book. I got it after watching some of the associated series on the BBC. There are lots of good recipes; this book is frequently used. [11 recipes]
  • Q&E: Quick and Easy Indian Cooking ISBN 0811811832), cookbooker . Another favorite cookbook. Everything can be done in 30 minutes. Much used. [7 recipes]
  • SpiceKitch: Madhur Jaffrey's Spice Kitchen (ISBN 0517596989). Small, but good. [4 recipes]
  • TasteIndia: A Taste of India (ISBN 0689707266), cookbooker . I loved this TV show and love looking at the pictures, but somehow don't use the book for cooking. I really should have another look and try to learn about the regional differences. [4 recipes]
  • WofE: World of the East Vegetarian Cooking (ISBN 0394402715). This is one of the first cookbooks I ever bought. Love it. [6 recipes]
  • WorldVeg: Madhur Jaffrey's World Vegetarian (ISBN 0517596326). It took me a while to get into this big book. I started using it a year or so ago, and have found a lot of good recipes here.  [3 recipes]

New Jaffrey books

  • 100Curries: 100 Essential Curries (ISBN 9780091940522). This was my new book and very annoying it is. It's full of recipes from other books, but gives no reference to them. [2 recipes]
  • MJ@Home: At Home with Madhur Jaffrey (ISBN 0307268241). I bought this because there were quite a few posts from this book. Have used it quite a bit. [2 recipes]
  • MJFarEast: Far Eastern Cookery (ISBN 0563213647). This was recommended to me by a friend, but I haven't used it yet.
  • MJFamily: Madhur Jaffrey's Cookbook: Food for Family & Friends (ISBN 1851451528). Not strictly Indian food, but all kinds of food, arranged in menus. Has some good recipes, but handicapped by having no index. My copy formerly owned by a smoker and the book still stinks. [3 recipes]
  • MJFlavours: Madhur Jaffrey's Flavours of India (ISBN 0563370777). Bought this during the IHCC time and have used it a lot. [6 recipes]
  • MJInvite: An Invitation to Indian Cooking (ISBN 0394711912). This is, I think, MJ's first cookbook. I got it late in the IHCC cycle as part of a fat red book that included the British version of WoE, which has a different title. When I realized WofE was duplicated, the red book went into a recycle pile and I ordered another copy of MJInvite. A skinnier copy that doesn't stress the space available on that shelf. Haven't yet cooked from this (although I did make one of these recipes from 100Curries), but have enjoyed reading some of the first and last bits.

Recipes I tried 

PostRecipeBook, pageRating
PostGreen Soup (Hara shorva)
an Indian cream of pea soup 
MJ1, p177+++
Squid or Scallops in Spinach-Tomato Curry Sauce (Samundar ki kari)
yummy, need to make this again with squid
Q&E, p72+++
Banana Halva (Kelay ka halva)
a simple dessert using up ripe bananas
Q&E, p124+++
PostIndian-Style Scrambled Eggs with Potatoes and Cauliflower
an omelet with Indian flavors
MJFamily, p160+++
PostSkewered Lamb Kebabs
pretty good lamb kebabs
TasteIndia, p40++
Moghlai Spinach
a side dish with color
TasteIndia, p36+++
Rice Cooked in an Aromatic Broth
more work for not much effect
TasteIndia, p45++
PostEasy Fish Fillets in a Traditional Mustard Sauce
something wrong with the sauce here
MJFlavours, p156+
Green Peas in a Creamy Sauce
an old favorite
Q&E, p87+++
Spicy Cucumber Wedges
a relatively new favorite
MJ1, p172+++
Vermicelli Pudding
tasty, but still not quite right 
MJFlavours, p255++
PostSri Lankan Eggplant Curry (Vambotu Curry)
something wrong, bad eggplant perhaps
WorldVeg, p189+
PostShamsi Davis' Persian Egg and Potato Cake (Kookoo Seeb Zameeni)
a lovely frittata sort of thing
WorldVeg, p538+++
PostMrs Kumud Kansara's Coco Pista Pasand—Coconut Pistachio Sweetmeats
even I can make Indian sweets; tasty but awfully sweet
MJFlavours, p88++
PostPakistani-Style Grilled Lamb Chops
flavorful lamb chops
MJ@Home, p119+++
PostWhole Chicken, Baked in Aluminum Foil (Murgh Musallam)
delicious chicken
MJ1, p80+++
PostPears Poached in a Saffron Syrup
a dessert for any meal
MJFamily, p185+++
PostStewed Dried Fruit
another any time dessert, from the Caucausus
WofE, p388+++
PostPakistani Goat Curry
good, but not the best
MJ@Home, p130++
Gingery Cabbage and Peas
another colorful side dish
MJFlavours, p67+++
PostBaba Ghanoush (Creamed Eggplant with Tahini)
another baba ghanoush, a good one
WofE, p334+++
Easy Kebabs (Tala Gosht)
lamb kebabs
SpiceKitch, p34+++
Shrimp with Garlic and Chilies (Lehsun Vali Jhinga)
yummy shrimpers
Q&E, p17+++
Ajwain-Flavored Chicken (Murgh Ke Mazedar Tukray)
tasty chicken
SpiceKitch, p32+++
Sour Potatoes (Khatte Aloo)
super potatoes
100Curries, p11
(MJInvite, p38)
PostSaag Paneer
with homemade paneer, good stuff
WofE, p240+++
PostLentils with Garlic and Onion
an old favorite comfort food
MJ1, p124+++
PostLamb and Rice Casserole (Mughlai lamb biryani)
long in the making, but worth it
MJ1, p154+++
Yoghurt with Eggplant
good go-with
MJ1, p164+++
Tomato, Onion, and Green Coriander Relish
a good relish
MJ1, p172+++
Light Rice Pudding (Phirni)
good, a trifle sweet
Climbing, p262++
PostChickpea Flour Stew with Dumplings (Karhi)
something I've been meaning to make
TasteIndia, p42+++
PostGolden Sesame Corn Bread
zingy cornbread
MJFamily, p156+++
PostEasy Chicken Kebabs
very good and easy
Q&E, p15+++
Diced Potatoes with Spinach
good stuff
100Curries, p140
(WofE, p53)
PostMushroom Curry
a new favorite
Q&E, p79+++
Gujerati Carrot Salad
an old favorite
MJ1, p170+++
Shoba Ramji's Alimucha Oorga, Lime Pickle
not perfect, but much better this time
MJFlavours, p211++
PostPickled Green Chilies
WofE, p367-
PostSalabat (Ginger Tea)
makes you feel better
WofE, p342+++
PostSweet and Sour Chick Pea Flour Soup
different but tasty soup
MJFlavours, p79+++
PostGreek-Style Lentil Salad
good stuff
WorldVeg, p630+++
PostPotatoes Cooked with Garlic and Sesame Seeds
Indian French fries, an old favorite
WofE, p55+++
Tangy Green Beans with Ajwain and Ginger
a colorful side dish
SpiceKitch, p38+++
PostOnion Fritters (Pyaz ki Bhajia)
onion bhaji, yay!
Q&E, p20+++
Lamb with Onions (Do piaza)
good stuff
MJ1, p46+++
Rice and Peas with Garam Masala (Matar Aur Sooay Ka Pullao)
SpiceKitch, p65+++
Yoghurt with Cucumber and Mint (Kheere ka Raita)
our favorite raita
MJ1, p162+++

This week in the kitchen

Monday/1-Apr-13: There was an easy dinner tonight, that turned out surprising well, Baked Stuffed Chicken Breasts (web). Don't remember where I picked this up, since it's not a blog I watch ordinarily. Per person, open up one chicken breast half, top with some roasted red bell pepper strips, some asparagus (two stalks was all that fit nicely), and some blue cheeese. Tie it all up with string and bake for 30 minutes at 350F. Pretty, tasty, and easy. Served with some buttered, parsleyed potatoes (using up the potato supply), which were good, but weren't the right thing to serve with the chickie. Then a bit salad. Then we started on our chocolate easter bunnies.

Yogurt on overnight.

Tuesday/2-Apr-13: Use-up-leftovers dinner tonight. Pasta, broccoli, roasted red bell pepper strips, rest of chicken, with a sauce of onion and garlic, milk and mushroom-soaking liquid, plus a bit of goat cheese. All tossed together and baked for 25 minutes. Not bad at-all. Then more of our easter bunnies. Ed might have finished his, while I've got one more night (and only one, since I was piggy last night).

Wednesday/3-Apr-13: Shopping today. DInner was a half dose of Oven-Roasted Miso Sesame Salmon (SimpSups, p155). I liked, Ed not so much. Now I've got a jar of miso to use up. Accompanied by Pan-Asian Slaw (SimpSups, p212) and some tagliatelle dressed with Spicy Peanut Sauce (SimpSups, p256). No Asian slaw mix here, so made my own; this was quite good anyhow. Peanut sauce was okay; spaghetti, especially whole wheat, would have been better maybe. Q quick wash-up and out to a movie.

Thursday/4-Apr-13: Dinner was a half dose of Fusilli with Green Lentils, Root Vegetables, and Parsley-Caper Puree (Bishop, p353). Not bad, if a bit plainer than I expected.

Friday/5-Apr-13: The main was Buttered Prawns with Tomato, Olives, and Arak (Otto, p150) served with polenta. This dish starts off the new season at IHCC. This was followed by a rocket and mâche salad topped with warm cabecou on toast, cabecou being the local cheese where we visited on the weekend. A nice dinner.

Saturday/6-Apr-13: Ed finished in the kitchen very late, while I was ironing and watching a clock that neglected to spring forward. So, out with the planned dinner. Got Beans and Cauliflower from the freezer, warmed up, and served over couscous. Still a bit left for something.

Sunday/7-Apr-13: Went to our first bric-à-brac of the season today. A bit cool and breezy, but at least it was dry. A small one, and we didn't buy anything, but it was a nice outing.

Dinner was Baked Eggplant Stuffed with Curried Vegetables (Baingan ka Tikka) (web). I made a half recipe, using more or less all the spiced. It was good, but there's a similar sort of recipe in one of the Moosewood books, using potatoes instead of mushrooms, that I think I prefer. Served with some brown rice, followed by a salad. We ate some double-chocolate mini-Magnums when we took Pogo for a walk.

Yogurt on overnight. Authentic French Bread in ABM for tomorrow morning.

Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 5
This month: #3 PASTA: no, #4 BREAD: no