Monday, October 16, 2017

This week in the kitchen

Monday/16-Oct-17: Came back from Paris today. Scrambled eggs for an evening snack.

Tuesday/17-Oct-17: There was a half recipe of Baked Scallops (CL90, p136) for dinner. Served with some mushroom pasta and gesneden snijbonen, hand-cut, of course. Then some of the wonderful chocolate pavés we brought back from Paris with us.

Wednesday/18-Oct-17: I had lunch with friends today while Ed ate from the freezer. Then we shopped. Nothing further happened in the kitchen.

Thursday/19-Oct-17: Early meal today, a half recipe of Fish Molee (web) made with lieu noir. I emptied my tomatoes to get rid of the seeds. They tasted a bit blah so I added a tablespoon of tomato paste from the freezer to flavor up the broth. Took a bit of time to prep everything, then it goes together lickety split. And it's yummy. (I collected this recipe from an Arizona newspaper in 2008. The article, with a number of "curry" recipes, is no longer there, but can be found here.) More pavés for dessert.

Yogurt on overnight.

Friday/20-Oct-17: Earlyish meal, a half recipe of Sautéed Chicken Cutlets with Porcini Sauce (CI/mar09, web). This was good and relatively quick once the prep is done. Served with Spaetzle (MW@Home, p203; Handybook) and gesneden snijbonen, cut in slightly bigger pieces today. Finished the wonderful Chaudun pavés for dessert.

Saturday/21-Oct-17: We had a delicious Indian meal this evening. There was Ekuri (Parsi)—Scrambled Eggs with Coriander and Ginger (TLInd, p14), which was extra yummy. I made a half recipe (three eggs for two), which was a bit skimpy as a dinner, but would make a wonderful breakfast. As suggested, I served this with sliced tomatoes and Paratha (TLInd, p83), as well as Alu ka Rayta—Yoghurt with Spiced Potatoes (TLInd, p92). The paratha tasted ok, but didn't seem quite right. Later I saw that Madhur Jaffrey says the dough should be soft, and mine was still on the dry side, kneadable but dry, after adding about half of the extra water suggested; that might be the difference. This is fairly easy to make, if full of ghee, so I might try this again. The raita was delicious, definitely do-me-again.


Sunday/22-Oct-17: We went to Mazerolles' old folks dinner today. Nothing happened in the kitchen.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4
This month: #3 PASTA: no; #4 BREAD: no
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