Dinner was Fragrant Sea Scallop Cakes (web). These, and the sauce, were very tasty. (And I've ordered the book whence the recipe came, David Tanis' One Good Dish.) For a veggie salad, I made (more or less) Spicy Thai-Style Zucchini Carrot Salad (web); this was very nice. And there was trio rice. All was tasty. We each had a mini ice cream bar for dessert.
Tuesday/28-Aug-18: Changed dinner plans to have an easier meal. I made Chickpea & Chorizo Fideos (web; cookbooker). Oops, no whole wheat spaghetti, I used gramigne instead. (This has become a favorite pasta for dishes like this, or as a side.) Used extra fort chorizo, making the sauce a big spicy; a bit of red pepper flakes might have been even nicer. The whole recipe might have served three; four would be skimpy servings. Then a salad. Then a pair of chocolate-covered madeleines each.
Wednesday/29-Aug-18: Yogurt on overday, because I didn't want to start it during the electrical storm when we might lose power. Doesn't seem like we did, but there was no internet or phone when I got up. Shopping today.
Dinner was Four-Spice Salmon (web). This was easy and really good. The spices (coriander, cloves, cumin, and nutmeg) are mixed and spread over the fish, which is cooked simply, spice-side-down and then spice-side-up. Lots of combinations of tastes could be used, I think. Served with eggplant slices sprayed with oil, rubbed with store-bought garam masala, and grilled on the stove's pan, topped with a yogurt-garlic sauce. And some trio rice. More madeleines for dessert.
Thursday/30-Aug-18: Busy in the kitchen prepping for tomorrow's meal.
- Made up some ground roasted cumin. I was out and need it for tomorrow. (Don't really use a recipe: toast it and grind it, that's all there is to it.)
- Made up a one quarter recipe of Chaat Masala (MJFlavs, p263).
- Made up a one third recipe of Punjabi Garam Masala (MJFlavs, p270).
- Made up the stuffing for Beet and Feta Samosas (MadeIndia, p48). These will be made up with filo for easiness. Thought these sounded healthy and odd, but recipes from this book have generally been successful. We'll see.
- Put lamb cubes on to marinate for Lamb Kebabs (MJFlavs, p226).
Didn't get everything done I'd like, so will have to cut back for tomorrow. Oh well, enough is enough.
Dinner was a smash-up from the freezer. I defrosted some Coconut and Pumpkin Soup, added a bit of chicken stock from the fridge, some chopped acorn squash (from the potager), and some cooked shrimp (from the freezer). Pretty good it was. Made up a salad with the couscous left from Sunday. Some ice cream bits (a cup for me, a bar for Ed) for dessert.
Yogurt on overnight.
While I'm sitting here typing, Ive seen a little mouse come out from behind the wood burner. Ed moved the live trap there, and she took the bait without tripping it. He rebaited it. Cats are here, but worthless.
Friday/31-Aug-18: Hit the floor cooking today. Well, sort of ...
- Shelled and peeled pistachios for the dessert.
- Made Onion Relish (MJ1, p174)), an old favorite.
- Made Carrot and Onion Salad (MJ1, p171), an old favorite.
- Last minute decision to make two chutneys for starter.
- And other stuff.
Mike and Sally came to share a yummy Indian dinner.
- For apéro, with the pineau we bought at the Massignac marché des producteurs:
- Spicy Cucumber Wedges (MJ1, p172)
- For starters:
- Beet and Feta Samosas (MadeIndia, p48; cookbooker)
- Fresh Green Chutney (Q&E, p113) and Fresh Red Chutney with Almonds (Q&E, p114)
- Carrot and Onion Salad (MJ1, p171)
- For main:
- Lamb Kebab (MJFlavs, p226)
- Cachumber—Tomato, Onion and Green Coriander Relish (MJ1, p172)
- Khili Hui Khichri—Rice with Yellow Split Peas (MJ1, p150)
- Relish tray with home-made Lime Pickle, home-made Tamarind-Date Chutney, store-bought mango chutney
- For dessert:
- Kaye's Lazy Kheer, store-bought rice puddings, spiffed up with ground cardamom and chopped pistachios.
Everything was extra yummy, even if it's the cook saying so. The beet samosas were surprising good. I had forgotten about the red chutney and happened to have half a red bell pepper needing something to do; it's really good, so I need not to forget it again. The rice with yellow peas was a first, but not a last. The lamb kebabs were delicious, the meat very tender from marinating in yogurt.
Saturday/1-Sep-18: For lunch we ate last night's leftovers. For dinner, there were Grilled Eggplant and Pepper Sandwiches with Basil and Black Olive Spread (BigFlav, p267). Shh, don't tell, the Black Olive Spread is tapenade. This was good, a bit similar to one I did last week. Liked that sauce better than the tapenade effect I think. Still, the whole idea is good.
Still haven't decided on a cookbook for September. Will postpone Mexican books until later the the year, giving me a chance to stock up on necessaries. September and October are difficult, though. Waiting for inspiration.
Sunday/2-Sep-18: For dinner there was Grilled Poussin with Grilled Leeks, Garlic, and Rosemary (Thrill, p196). I used coquelets instead of poussins, which I think means they were young males rather than young females. Still good. The leeks were a nice idea, but should have been bigger ones I think, and I should have left the root end attached so they held together better. Served with Grilled Sweet Potatoes with Molasses Glaze (Thrill, p304) as suggested. These were good, if a bit of trouble.
Yogurt on overnight.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4; #3 COOKBOOK: yes
Cookbooks of the month: Big Flavors of the Hot Sun, License to Grill, Thrill of the Grill
This month: #4 PASTA: no for August, no for September; #5 BREAD: no for August, no for September; #6 GUESTS: yes for August, no for September