Monday, February 23, 2015

This week in the kitchen

Monday/23-Feb-15: Was cleaning a cookbook shelf today and discovered another batch of bread (unsorted) bread recipes. Sigh.

Tonight's dinner was Chickpea, Chorizo, & Spinach Soup (web). A whole recipe made our dinner, plus enough for lunch in the next days. More of a stew than a soup. Good. Used frozen spinach. We finished of the walnut cake from the mills for dessert.

Tuesday/24-Feb-15: This was supposed to be pasta night, but I just didn't have the oomph to do it. Instead, I used crozets de savoie (which were the inspiration for the dish) for a half recipe of Buckwheat and Brussels Sprouts Open Ravioli (Dusoulier2, p166). It wasn't bad, but not anything to do again. Roasting is still the best way to do Brussels sprouts. Made a salad but put it in the fridge for tomorrow's lunch. For dessert I made up a couple of Banana Mousses (green book; MC). I absentmindedly whizzed the yogurt with the banana, so they were a bit runny, but still tasty, flavored with vanilla and kirsch.

Getting really tired of feeling so bad. Sigh.

Wednesday/25-Feb-15: Added our lunch ham and feta to last night's salad to make our lunch.

Sorted through my newly discovered batch of unsorted bread recipes. Some really old stuff there, including a list of places selling Soezie products in NL. Also found a nice list of food-related books. Like I need more. Merged the recipes into my previously sorted stacks. Separated the biggest pile into no-knead bread (probably some duplicates here, but what a stack!), bread-bread, and flavored breads. Have trouble with pizza, flatbreads, foccacia, and ciabattas. One stack or four? It's the lumper/splitter debate. Next I have to merge these into my notebook, which needs a good tidying up anyhow, and add the most interesting to a page in my spreadsheet. Not that I really mind kneading dough, but some of the no-knead recipes are really inspiring to get going with, especially one that makes enough for three loaves, but you keep the dough in the fridge.

Dinner out tonight, at the Acoustic Club at Les Tilleuls.

Thursday/26-Feb-15: We planned to go shopping today, but in the end decided to go tomorrow since we'll be in La Roche anyhow for dental checkups. Replan.

Dinner was (sort of) a half recipe of Creamy Fettuccine with Brussels Sprouts & Mushrooms (web). Having not much appreciated the sliced and sautéed sprouts on Tuesday, this time I roasted them, then halved them to add to the sautéed mushrooms. Used whole wheat spaghetti in lieu of making it myself. This wasn't bad at all. For dessert I made up some chocolate pudding using my mother's recipe. Topped with a bit of cream. Good stuff.

Friday/27-Feb-15: We ate lunch in La Roche today after dentist, before shopping. New place. Not bad. Fruit and carrots in the evening.

Too bad beans aren't whole grains.

Yogurt on overnight with a new starter.

Saturday/28-Feb-15: We ate lunch at 16.00, so dinner was really late. A halfish version of Broccolischotel met Koolvis (web). The fish was lieu noir (saithe?), which we like. Used cream cheese for the zuivelspread. Really easy to do, quite tasty, and easy to change up. As suggested, served with some boiled potatoes as a side dish. For dessert we finished off the chocolate pudding.

Sunday/1-Mar-15:  Dinner was a half recipe of Shrimp and Chilies with Sherry Sauce (TLWest, p43). Wasn't bad, but can't say it was a success. No sherry in house, so tried shaoxing wine. Couldn't get that to ignite properly. Tried white wine. Ditto. Ended up pouring that into the pan and cooking briefly to make a little sauce. Suspect the alcohol content of both these was too low. They would both ignite at the edge, but wouldn't flame as they ought. Too bad, the burnt taste might have been nice.

Served with steamed hand-gensneden snijbonen. (These are called haricot coco in French; not sure of the English name.) We shared a magnum classic for dessert, then went to a move.

Have done a preliminary sort through my stack of sweets recipes. Pondering a dilemma in how to sort. In the past, I've sort of vaguely had stacks for chocolate and for fruits and then the other stacks are cakes, pies&puddings, quick breads, muffins, etc. But where do you put a chocolate pudding? I think there are two things to sort by: flavor (chocolate, fruit, and "other" might be sufficient here) and form (cakes, pies&puddings, etc.). That means I need to have a second sorting within my big piles. I think I usually choose something because I'm wanting chocolate or fruit, so those might be the big piles. Back to the drawing board here.

Not doing all that well on goals, particularly unused cookbooks and grains.

Progress on goals
This week: #1 BACKLOG: yes; #2 UNUSED: no; #3 GRAINS: no; #4 VEG/FISH: 4
This month: #5 PASTA: no for February and March; #6 BREAD: no for February and March; #7 FotW: yes for February; no for March

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