Monday, May 25, 2015

This week in the kitchen

Monday/25-May-15: Used the amarone wine we bought in NL a couple of years ago to make Pot Roast of Beef Braised in Amarone Wine (ClassItal, p395). Pretty good pot roast, although the chunk of meat I got (what was it?) didn't have much marbling, so the meat was a trifle dry, if tasty. Served with Sautéed Broccoli with Olive Oil and Garlic (ClassItal, p477), which is pretty much how I make it if I go beyond steaming. And some polenta. We started with some ostrich rillettes and duck pâté from jars, drinking a bottle of Monbazillac that Bill got last week. It's surprising to me how a sweet white wine goes with this kind of thing. For after, there was cheese. I'm full.

Tuesday/26-May-15: Terry came to dinner this evening. For our apèro, we worked on the ostrich and duck pâtés along with a pâté de campagne fait à maison from the butcher. For a starter we had charentaise melon with pineau. For the main there was Grilled Pork Chops with Green Apple-Chipotle Salsa (BigFlav, p156; cookbooker). The salsa was really scrumptious. All-Purpose Rice and Beans (BigFlav, p262) as a go-with. Store-bought tarts for dessert, two gateaux basques and two pear-almond tartlettes.

Wednesday/27-May-15: We had lunch out with Bill before taking him to the train station then going on to shopping. Only some fruit and a few munchies for dinner,

Thursday/28-May-15: This morning the balloon guy called. It will be too windy tomorrow so our trip is postponed.

I didn't buy fish yesterday, since I'd had both salmon and lieu noir for lunch. Instead we had two kip filets done up as a half dose of Chicken in a Cream Parmesan and Sundried Tomato Sauce (web), seriouly yummy, with trio rice on the side. Then a big salad. For after we finished off two bits of cheese.

Friday/29-May-15: Caribbean night tonight. There was a half recipe of Camarones a la Criolla—Shrimp in Spicy Tomato Sauce (TLCarib, p24) served with rice and Concombres en Salade—Cucumber Salad (TLCarib, p24).The shrimp dish was easy and tasty, not divine but quite good enough. The cuke salad is very similar to one I make from a Thai cookbook, but with lime juice instead of white vinegar. Spicy!

For after there was Bolo di Rum—Rum Cake (TLCarib, p109) with vanilla ice cream. I've made this cake before. It seemed to me to taste more of lime this time, but maybe I misremember. I used the cuisinart for all the mixing, which make it really easy. We both like the gritty cornmeal texture with the soft cake. I used only 3/4cup of sugar (sucre de canne).

Saturday/30-May-15: Dinner was Kaye's Shrimp-Stuffed Eggplant (MC), which is a recipe from somewhere that I've modified enough to call my own. Served with brown rice and a little carrot salad with lemon vinaigrette.

Sunday/31-May-15: Leftover night. Some black bean and smoked sausage soup from the freezer mixed with leftover black beans and rice from Tuesday, with an ice cube of chile-soaking liquid tossed in for extra flavor. Very yummy. That was all.

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

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