Monday/7-Mar-16: Dinner was Beef Baked with Yoghurt and Black Pepper (MJ1, p50). This was really tasty, but some of the beef wasn't as tender as it should have been. Would probably be a good one to put into a slow cooker for the long slow cook. Served with the suggested Mushroom Pullao (MJ1, p152), which is a good rice pullao. And then there was Karhai Broccoli (MJ@Home, p148), which really ought to go into the Handy Book as often as I make it. Mini-magnums for dessert.
Yogurt on overnight.
Tuesday/8-Mar-16: Dinner with friends tonight. Nothing happened in the kitchen.
Wednesday/9-Mar-16: Shopping today. Dinner was Broiled Salmon with Creamy Lemon-Dill Sauce (CL; web). I had half the fish, but made all the sauce to top some asparagus, first French ones of the season, I think. Served with trio rice. Then a salad. Then some ice cream with strawberries, the first gariguettes of the season. Yum.
Thursday/10-Mar-16: Working on Ed's hemoglobin again tonight, there was Foie de Veau Poêlé (SaveurFR, p218), liver with a sauce of shallots, cognac, and chives. Well, it wasn't repulsive as liver can sometimes be, but still not a favorite. We both think we like boudin noir better than liver, but I'll try again. Served with Straw Potato Cake—Pommes Paillason (BEFCC, p52), good, but a bit too greasy. Other recipes have you seriously dry the grated potatoes; this one has you mix them with melted butter. Good, but ... Then a salad. Then some ice cream and the rest of the strawberries.
Friday/11-Mar-16: Dinner was shakshuka, a smerge of several recipes, mostly Ottolenghi's. Pretty good stuff. Used some tomato purée from the freezer, augmented by a real tomato, chopped. For dessert we split an espresso magnum.
Yogurt on overnight.
Saturday/12-Mar-16: We had our main meal early today, since we'll go to an earlyish movie late. Working on Ed's hemoglobin again, we had Easy Thai "Weeping Tiger" Beef (web). Not really tiger's cries, but still pretty good and definitely easy. Had two nice little rumsteacks; 3min each side under the broiler gave medium, so slightly less time might be better next time. The amount of marinade was good. The amount of sauce was about double what it should have been. I put the rest in the freezer, although I'm not sure how well it will keep. Ran out of fish sauce (new bottle, but small), so the sauce was a bit lemony. It went really well over Stir-Fried Celery Cabbage (Kuo, p389), which is a tried-n-true recipe. (Makes me want to plan a proper Chinese meal from this book, which has always led to yummy meals.) I had a mini mag for dessert.
Sunday/13-Mar-16: A bit of a cleaning-out-the-pantry dinner tonight. I made the stuffing for Uszka (TLQuint, p18), tortellini sort of things that should have been in in the Christmas Eve Beet Soup xmas before last, using the mushrooms that I got ready, then ended up freezing. (Yes they've been in the freezer a while.) Used the stuffing to fill some empanada like things made with squares of pâte feuillittée. These were ok, much better with the bit of broccoli stem salad that I made. There was also some steamed asparagus with the rest of the creamy dill sauce, and some of Pomiane's beet salad, made from memory. An odd lot, but pretty good altogether.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3
This month: #3 PASTA: no; #4 BREAD: no; #5 FotW: no for Feb/Mar