Monday/15-Dec-14: On a shopping outing with friends today, I did a bit of shopping at Grand Frais near Limoges. Found some greens, labelled as chard, that looked more like bok choy. So I called it bok choy and made Spaghetti with Bok Choy, Poached, Egg, and Romano Cheese (web; cookbooker). Good stuff, this, and and easy dish to make. We shared a magnum classic (2/3:1/3) for dessert.
Yogurt on overnight.
Tuesday/16-Dec-14: Yesterday I bought a boxful of chanterelles so I could make Tagliatelles aux Girolles (web) for dinner. And pretty good it was too, although the proportions were a bit odd. For two servings, it asked 450g of chanterelles. They come in 250g boxes and that was plenty. Of course more would be nice, but not really needed. Then a big salad. Then some camembert (the house brand, not as good as others). Then some squares of chocolate with nuts and fruits. We're full.
Wednesday/17-Dec-14: Shopping today. Bought a frozen leg of lamb for a good price. Meant to buy a bunch of chicken thighs, but it turned out to be a mixed package with four thighs and three legs.
DInner was Baked Salmon, a recipe I got from EAT-L. Very simple and quite good. I broiled rather than baking, which probably wasn't such a good idea since the garlic and basil in the marinade got a bit crispy. Served with trio rice and Haricots Verts in Walnut Oil (Lunch, p216; HandyBook). Then we finished off the camembert and the chocolate bar with nuts and fruits.
Thursday/18-Dec-14: Eating from the freezer with odd bits today. Pork Paprikash with Spaetzle (MW@Home, p203) and with roasted cauliflower and broccoli. Then a mini magnum.
Yogurt on overnight.
Friday/19-Dec-14: Christmas is coming. Eh. Ordered a rack of lamb for our meal. And we bought a tree, a live one that will end up somewhere in the South Forty.
Dinner was a half dose of Cardamom Chicken with Yoghurt and Almond (web), which turned out quite well. It's not spicy hot, but spicy tasty. As go-withs there were plain basmati rice and Carrot and Onion Salad (MJ1, p171), an old favorite.
For dessert, there was Banana Strudel (H2CEV, p880), easy to make and yummy to eat.
Saturday/20-Dec-14: Got our tree today, a live one, but that was about it.
An improv dinner. Sautéed some shallot, oesterzwammen (oyster mushrooms), and garlic, then added the leftover bit of sauce from yesterday's chicken and tossed in some raviolis with cêpes (from the freezer). And a big salad. And more banana strudel.
Sunday/21-Dec-14: Here is something I love about French cooking: This morning I read through a recent issue of VPG (which, I see, is now styling themselves just Gourmand, dropping the Vie Pratique bit). I read an interesting recipe called Terrine de Chou Frisée (dark green cabbage with crinkled leaves), Asperges Blanches (white asparagus), et Poissson aux Herbes. On one side is a little blurb titled "Don't lose anything!" that tells you "With the rest of the cabbage, you can make a velouté ..." and gives brief instructions for what sounds like a good soup. To which you can add some slices of a sausage to make a complete meal. How nice that they're considering leftovers from the beginning. (Terrine things are nice for parties. They travel well and usually serve quite a few people.)
Also on the magazine side, on the advice of a cooking friend, I recently bought an issue of Cuisine et Vins, which sounds a bit pretentious but seems to be chockful of good recipes. I clipped so many that I signed up for a 2-year offer. Like I really need another food magazine. And there's just not time to make all the interesting recipes that I see.
We went to a marché de noël today. Often I buy something for our xmas day meal, but that's already planned. I did splurge on some figs stuffed with foie gras. We'll have one each on the big day for a pre-starter or maybe between starter and main, and the rest will go in the freezer for treats on another day.
Dinner was Pan-Seared Scallops with Walnuts and Spiced Carrots (web). The seared scallops were nice; the sauce OK. Didn't have any walnuts, so used hazelnuts instead. The spiced carrots were just mashed carrots with cinnamon added; I added a touch of ginger too. Too much sugar added to everything for our tastes, even though I cut back quite a bit. Not sure why the nuts needed to be sugar-coated. For dessert we were little pigs and finished the banana strudel. That was good stuff.
Yogurt on overnight.
Progress on goals
This week: #1 COOKBOOKS: no; #2 VEG/FISH: 5
This month: #3 PASTA: no; #4 FotW: no; #5 BREAD: none