Monday, November 3, 2014

This week in the kitchen

Monday/3-Nov-14: Yogurt on overday.

Dinner was Curried Leek Tart Tatin (Dusoulier2, p164; cookbooker), which was tasty and impressive. Unfortunatly I always forget how much wall clock time is needed for this kind of thing, so we ate fairly late. We started with a grated carrot salad, a classic French thing, which is (note to self) better when the carrots are grated on the box grater rather than the microplane). Then the tart. The tart was made with Yogurt Tart Dough (Dusoulier2, p199; cookbooker), which was quite tasty. Might be worth trying again for something else; there's also a buckwheat flour variation. Ed was so impressed with the tart, he thought it needed some photos. Here are the chunks of leek, browned on one end, topped with goat's cheese:

Tucking the pie crust around the leeks.

And turned out à la Tatin for serving.

Tuesday/4-Nov-14: An early main meal today since we're going out this evening. Using up some lamb shanks from the freezer, I made Roast Lamb Shanks and Lentils (TLAmer, p28; cookbooker). Served with Shredded Zucchini (MW@Home, p87), an old favorite.

Wednesday/5-Nov-14: Shopping today.

Dinner was a half recipe of Merluzzo Pasta Puttanesca (web). (I actually got this from EAT-L, but it was just a cut-and-paste job.) The pasta was good, an interesting variation on a puttanesca bianca sauce with the fish included. Too much red pepper flakes, this from folks who like it hot. Think regular anchovies would be better than anchovy paste. I used real olives, chopped, rather than tapenade. The rucola was a nice touch. Then a big salad. Then some store-bought tiramisús, following the Italianish theme.

Thursday/6-Nov-14: Yogurt on overday.

Comfort food for dinner, a nice Dutch stamppot met zuurkool en rookworst. Yum. Of course it's French sauerkraut and a French sausage, but the same effect. Then off to line dancing.

Friday/7-Nov-14: Dinner was a half recipe of Linguine with Shrimp and Porcini (30MinPasta, p99; cookbooker), a really nice pasta. Then a salad. That was all.

Saturday/8-Nov-14: Dinner was Tangy Stir-Fried Pork (MC), using up the rest of my kumquats. My varkenshaas (pork tenderloin) was huge, so there was lots of meat, but it was tasty. Served with rice and a broccoli-mushroom stirfry. Chocolate mini mags for dessert.

Sunday/9-Nov-14: Ed's choir gave a Remembrance Day concert this evening. We had pizza afterwards.

Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 3
This month: #3 PASTA: no #4 FotW: no; #5 BREAD: 0

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