Monday, June 27, 2016

This week in the kitchen

Monday/27-Jun-16: Shelled my kilo of fava beans today.

Dinner was Marinated Chicken Breasts (Angostura, p47), a half recipe with two kip filets, on the bbq. Easy and very tasty. Served with Potato Salad with Bacon Bits and Mangetout Salad with Mustard Dressing (web). The mangetout (snow peas) salad used up the rest of the peas that I had. I liked this a lot; Ed thought it was okay. I also liked the potato salad, and was surprised that Ed liked it, since he usually doesn't go for vinegary things. A pari of chocolate squares each for dessert.

Tuesday/28-Jun-16: Parboiled and peeled the fava beans for dinner, which was Spaghetti con Fave e Pomodoro (Lorenza, p102). This wasn't a favorite from this book, which is usually pretty dependable. I used too much tomato purée, but, still, the whole thing didn't come together quite right. The fava beans were lost in the sauce. It asked for colored spaghetti (red, green, or yellow), but I used plain old linguine without color. Then a salad with leftover blue cheese dressing. Then we each had a bit of morbier, bought on sale last week.

Wednesday/29-Jun-16: Another stab at Northwest, there were Basque Potatoes for dinner. Followed by a big salad using the rest of the mustard dressing from Monday's salad. Then Ed went off to choir practice. (This concert is Friday night. Will be glad when it's over!)

Thursday/30-Jun-16: I shopped at Intermarché today while Ed was at his first choir practice of the day. Forgot to buy eggs, duh, so may have to go somewhere to get those.

Starting a day early for July's Cookbook Countdown, dinner was Spicy Pan-Fried Cod [need link to post]. I used the extra boiled potatoes from last night's dinner to make a reduced version of Spicy, Sour Potatoes with Cumin and Amchoor (SpiceKitch, p50). Used a zucchini to make a reduced version of Zucchini in a Yogurt Dressing (SpiceKitch, p58). Both of these are old favorites. Thinking the potatoes looked pretty skimpy, I also made some plain basmati rice. For dessert we had little store-bought chocolate mousse things.

Friday/1-Jul-16: Early lunch today before Ed went off the his choir performance. We had Insalata de Tonno e Patate—Tuna&Potato Salad (TuscTable, p125). Served on a plate lined with lettuce leaves. The salad was supposed to serve four, but it was a lovely meal for two.

Saturday/2-Jul-16: Busy morning in the kitchen:
  • Picked last weekend's chicken and made stock from the bones.
  • Made Oven-Roasted Tomatoes (HandyBook, MC)
  • Make up the broth for Aztec "Hot" Chocolate Ice Cream (Scoop, p29). Only 1/2cup sugar (sucre de canne), 3tsp chipotle.
  • Started Lime Pickle to set aside for 10 days. (That's the most asafoetida in one dish I've ever seen.)
  • Cooked up hominy in the chicken stock. Froze two lots of 2 cups; used the rest for dinner.
  • Made Tamarind & Date Chutney and froze half.
  • Made Croutons (Art, p177)
Dinner was a made-up kind of chile/stew with hominy, xmas lima beans (from the freezer), cooked chicken, a can of green chiles, chopped, onion, garlic, and one of the mole mixes that Jody sent. This one was verde, I think. A tasty meal. Served with some corn tortillas from the freezer (didn't have the oomph to make them myself) and some so-so guacamole. Little ice creams for dessert.

Yogurt on overnight.

Sunday/3-Jul-16: We had our main meal early today so we could go to a concert in the early evening. We had Shrimp with Curry Leaves and Fenugreek accompanied by Jeera Rice. As a go-with there were some Spicy Cucumber Wedges (MJ1, p172). All were yummy. For dessert, I froze the Aztec Hot Chocolate Ice Cream I made yesterday. Yummy stuff. And, yes, hot. I put in the max suggested amount of chipotle powder, which was maybe a bit too much. But very very good.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3
This month: #3 PASTA: no for Jun; no for Jul; #4 BREAD: no for Jun; no for Jul  #5 FotW: yes for May/Jun; no for Jul/Aug

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