Monday/14-Mar-16: Dinner was an easy one, Shrimp in Green Sauce (Essential, p430; cookbooker). Only about a third of the parsley was the flat kind, since I bought curly parsley last week. And shallots instead of scallions. Still good. Served with polenta. And mini mags for after.
Tuesday/15-Mar-16: We had a Groupon lunch out today. Nothing happened in the kitchen this evening. Except for yogurt on overnight.
Wednesday/16-Mar-16: Shopping today.
Had wanted to make something from this month's Time-Life book tonight, but there was not swordfish on offer. Instead we had Thon à l'Ail Arrantzaleak, Sauce Pipérade (BistoWells, p142). Pretty good this was. The tuna was broiled then served with a garlic sauce (lots of garlic, sautéed, then with red wine vinegar added) which was surprisingly good with the fish. And a Basque pipérade, which was good, but not the best I've had. Then a salad.
Thursday/17-Mar-16: Dinner was Spaghetti with Anchovies, Garlic, and Red Pepper with Lemon-Caper Broccoli (web). This is a magazine clipping, "Cook Once, Eat 3x"—I didn't keep the other bits. The lemon-caper broccoli is a nice side, could be used any only time: a bit of oil, a bit of lemon juice, cooked broccoli, chopped shallots, chopped capers, S&P. Voila! The pasta was simple and yummy. Then a salad. Then some gariguettes (yes, this week again) with vanilla ice cream.
Friday/18-Mar-16: Dinner out tonight. Nothing happened in the kitchen.
Saturday/19-Mar-16: Dinner was Chicken Supreme Dijon (MC), one I haven't made in a long while. Good stuff. All the sauce with just two kip filets. Some brown rice and steamed broccoli on the side. Mini magnums for after.
Yogurt on overnight.
Sunday/20-Mar-16: Trying to get back into the business of cleaning kitchen shelves . Did the left Ivar section today. Discovered that a mouse has been busy with the food umbrellas we have. The last one with daisies has been deflowered. The other one umbrella-style one has been chewed. (Have one more of those still in its plastic wrapper.) What on earth can be interesting about these? Think this is fairly new work, so need to keep an eye out there.
Half recipes of all. Dinner was Steak au Poivre (Essential, p573; cookbooker) using rumsteaks that were pretty thin, so they didn't spend any time in the oven. Used black peppercorns, long pepper, and red peppercorns for the coating. As suggested, served with Mashed Potatoes Anna (Essential, p294; cookbooker) and Haricots Verts with Balsamic Vinaigrette (Essential, p231; cookbooker). All good.
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