Monday, July 23, 2018

This week in the kitchen

Monday/23-Jul-18: Our main course was Shish Kebab (Grilled Meat on Skewers), Marinade I (Roden, p204; cookbooker). Buzzed all the marinade ingredients (olive oil, lemon juice, onion, bay leaf, thyme) with the staff mixer. Easy and really tasty. Accompanied by Eggplant with Tomatoes (Roden, p286) and the store-bought Moroccan couscous mix. All delicious. Drank most of the Chateau St Louis Esprit with the meal. Very good. Very sorry we bought only one bottle.

Yogurt on overnight.

Tuesday/24-Jul-18: Reheated the zucchini-cheese casserole for dinner, with a big salad. Finished the Esprit. Not as good with the casserole as it was with the lamb.

Wednesday/25-Jul-18: Farewell lunch with Patrice and Wim today. Nothing happening in the kitchen tonight.

Shopped today. Bought a new yogurt starter since the last one has gone sour very quickly, after less than a month.

Thursday/26-Jul-18: Hot weather. In spite of that, dinner was Thai Fish and Corn Curry (Braises, p86). I made a fullish recipe with about half the fish, which was lieu noir. And canned corn. Good, but might have liked a bit more green curry paste, maybe even 1 tablespoon (instead of 1 teaspoon). Melon with red currants and pineau for dessert. (Wait, isn't that a starter?)

Friday/27-Jul-18: Had lunch with Cath in St Junien, followed by a visit to a small exhibit of ceramics. Nothing happened in the kitchen except ...

Yogurt on overnight, with the new starter.

Saturday/28-Jul-18: It was meant to be pasta-making day, but we decided to go to a movie, so a quick meal was called for. There was ravioli alla panna, with some mushroom ravioli, and a big salad, and some chocolate-covered madeleines for dessert.

Sunday/29-Jul-18: Earlyish meal before we went off for a concert this evening. We started with Pomiane's beet with cream plate, from memory, and made with the goat's milk crème fraîche that I got on sale this week. Yum. Our main was Crunchy Chicken Cutlets (web), with cornflakes. Instead of only two plates for dipping the cutlets (mustard/egg/garlic/cinnamon and crushed corn flakes), I added a third with plain flour. Dipped that first, then the mustard-egg mixture, then the corn flakes. Very good. Served with peas (shucked in the morning) and corn (not used for Thursday's curry), and some chickpea-and-corn pasta. Made some tapioca pudding using the French version of tapioca I bought recently plus the last bit of my US stash. With brown sugar instead of white. It was good.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: A Book of Middle Eastern Food
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes

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