Monday, February 26, 2018

This week in the kitchen

Monday/26-Feb-18: Our meal, rather later than intended, was Calamari Soup (SlowItal, p42; cookbooker). I used up some quite old squid from the freezer, but it was delicious. Not sure why a crockpot is necessary though. And some rice pudding for dessert, with a sprinkle of cinnamon.

Yogurt on overnight.

Tuesday/27-Feb-18: Shopping today because tomorrow is cooking day.

Oops, there was no salmon that I needed to make one last meal from SlowItal. I hadn't come prepared with a backup meal, so I jiggled the meal plan on the run and we'll skip a fish dinner this week.

Our dinner was Pasta with Tuna and Capers in White Wine Sauce (web). We thought this was quite good for canned tuna. Mine was water-packed rather than oil-packed, since I generally don't like the oil kind. I didn't add extra salt at any point. Then a salad. Then more rice pudding, with a slog of crème de cacao this time.

Wednesday/28-Feb-18: Ha, my sore side turns out to be two cracked ribs rather than a pulled muscle.

Leftover Calamari Soup for dinner. Still good it was.

Cookbook: I'd meant to do tajine meals for next month's cookbook, but tomorrow we're participating in a Greek-themed meal, so I think it will be O&C instead. This was on my short list, so here go.

Thursday/1-Mar-18: A Greek-themed meal at Cath's this evening. I brought meze-like things. The easiest was a can of dolmades. Eggplant Salad Country-Style (O&C, p33; cookbooker) was yummy and embarrassingly easy to make.  I chose Radish Salad with Pickled Onions and Feta Cheese (O&C, p201; cookbooker) because it seemed such an odd combination. The Pickled Red Onions (O&C, p75; cookbooker) were surprisingly yummy with the radishes and feta.  I need to compare this recipe with the one I've extracted from another recipe and made a few times. Cath's delicious main was Stuffed Chicken with Spinach (web). Rosemary brought two desserts, a delicious fruit salad and yogurt with honey, walnuts, and cinnamon. Sorry I forgot to take a camera.

Yogurt on overnight.

Friday/2-Mar-18: Our meal was Broccoli Cornmeal Cakes (BH&G; web). (The web version shows honey, which isn't in the magazine clipping and wasn't at all necessary.) I used pyramid cheese for the goat cheese. One recipe made 18 pancakes; we'll have 2 meals of pancakes. Good stuff. Used most of 500g of broccoli. Save some florets for the pizza to come.

Saturday/3-Mar-18: Our meal was a half dose of Tagliatelles au Bleu et aux Noix (VPG, web). This was pretty good. I used fettuccine since the tagliatelle I expected to find in the freezer weren't there. We thought there were slightly too many walnuts, but can't complain too much about that. Then a salad using up the radishes from Thursday. Then a bit of reblochon.

Sunday/4-Mar-18: Pizza for dinner, using up odd bits from the fridge. On the bottom there was leftover pyramid cheese mixed with a bit of sambal. Then some pizza sauce from the freezer. Then grilled zucchini, broccoli, and cauliflower. Sprinkled with black olives, sliced red onions, and capers. Topped with grated mozzarella grated grano padano, and slices of St Maure goat cheese. Yummy it was.

Yogurt on overnight.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 5; #3 COOKBOOK: yes for February, yes for March
Cookbooks of the month: SlowItal for February, O&C for March
This month: #4 PASTA: yes for February, no for March; #5 BREAD: no for February, no for March; #6 GUESTS: yes for February, no for March

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