Monday, September 24, 2018

This week in the kitchen

Monday/24-Sep-18: For dinner there was Pasta Sauce with Peas, Ham, and Cream (p164 , MarCuc). The sauce is simple, but good. Hazan says the original pasta for this sauce is garganelli, a hand-made pasta. I found the instructions for this in (p110, Geometry). A weaver's comb, which is probably where we get Afro picks, is traditionally used to make the grooves on the rolled squares of pasta. Can't say I have any skill at this, but I do have an Afro pick now.


The sauce was good, but the pasta was a bit heavy, maybe because I only rolled to 5 rather than 6.


Then we had the rest of yesterday's salad mixed with the rest of yesterday's beans, all of which make a nice salad. No dessert since we were full.

Tuesday/25-Sep-18: We're still having problems with a mouse in the pantry. Chocolate chips and pasta are its current favorites. Three live traps are set with no results so far.

Recombobbled the meal plan today after we learned yesterday that Cath's friend is coming a week later than expected. Made the list too.

Used some very ripe bananas and some from the freezer to make up a loaf of Best Banana Bread (HandyBook).

Didn't have the oomph to make what was on the plan; really too tired to deal with peeling a winter squash. Instead made Vegan Eggplant and Tomato Gratin (VegSups, p24), which I made non-vegan by dolloping on the rest of some fresh goat cheese that needed to be used up. Pretty good. Followed by a salad. And some quite-tasty banana bread.

Wednesday/26-Sep-18: Shopping today.

Dinner was Grilled Salmon with Chile-Honey Glaze and Ginger-Red Onion Relish (BigFlav, p87). Ed bbq'd the fish. The glaze is good, but the relish is super-yummy. As suggested, served with New Potato Hash Browns with Caramelized Onions (BigFlav, p236). These were good, but I thought the onions were too sweet. We also had Fried Eggplant with Feta and Basil (O&C, p276), which Ed didn't like as well as the last time I made this. We were full, but managed a pair of chocolate-topped madeleines for after.

Yogurt on overnight.

Thursday/27-Sep-18: Lunch out with Sue and Andy.

Made up broth for Mango Ice Cream (ThaiCC, p91) using canned mango, since the fresh ones were hard at the store this week and there were no frozen ones.

Friday/28-Sep-18: For dinner, Ed bbq'd a half dose of Grilled Sirloin and Apricot Skewers with Pomegranate Vinaigrette (License, p126). Since apricots are way out of season, I used peaches instead as suggested. Good this was. As suggested, served with Grilled Potatoes with Yogurt-Parsley Sauce (License, p283), which Ed liked a lot. Also a half recipe of Zucchini and Feta Cheese Salad (WorldVeg, p640). And then there was Mango Ice Cream, which was pretty good.

Yogurt on overnight.

Saturday/29-Sep-18: We ate half of an Onion and Rosemary Tart with Fromage Blanc (VegSups, p9; cookbooker). Then a big salad. Then some mini ice cream bars.

Sunday/30-Sep-18: Ed was wanting pork chops. So tonight he barbecued a pair, rubbed with a Cajun spice run. Served with Moroccan Green Pepper Salad—Felfla Mechouia (WorldVeg, p634; cookbooker), a delicious salad, roasted green bell peppers with a bit of preserved lemon. And Oven Fried Potatoes with Oregano and Lemon (O&C, p280). We finished off a nice bottle of Fronton Flingueurs negrette, along with some slightly aged Morbiers. Then a spoonful of Mango Ice Cream each. And later a pair of chocolate-covered madeleines each.

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

Monday, September 17, 2018

This week in the kitchen

Monday/17-Sep-18: Still away. Nothing happened in the kitchen.

Tuesday/18-Sep-18: Home from Île de Ré today. Oscar not well.

Made the shopping list for tomorrow.

More evidence of a mouse in the pantry shelves, but three emtpy traps.

We had barbecued chipolatas for dinner, accompanied by assorted veggies: smash sweet pots, steamed broccoli, and Baked Eggplant Slices (TooMany, p114), which is an old favorite.

Wednesday/19-Sep-18: Shopping today.

Our starter was Figues Fraîches Facies au Chèvre et au Jambon Serrano (VPG); unfortunately VPG doesn't put its recipes online and I haven't been able to find a similar one. This very easy and very nice. The recipes has three figs per person, but I think one or two would be fine. To make: quarter each fig, not quite all the way. Add a bit of serrano ham (one slice divided into three parts), tucked into the splits to make a sort of basket. Fill that with a tablespoonful of soft goat cheese. Then add a little drizzle of honey and a sprinkle of piment d'Espelette, and put under the grill for five minutes or so. There should have been a sprinkle of basil leaves, but I forgot. Nevertheless, it was good.

Our main was Quick-Braised Cod with Herbed Yogurt (web), made with lieu noir, which is cheaper than cod, and, Ed thinks, tastier. With a side of tagliatlle. This was nice and easy, and fairly quick. Then a salad. I bought some chocolate puddings for dessert, but we were too full.

Thursday/20-Sep-18: Our meal today was a half-recipe of Cold Noodles with Sesame Sauce, Chicken and Cucumbers (web). Easy and pretty good. Then some store-bought dark chocolate pudding.

Friday/21-Sep-18: Dinner was a half recipe of Whole Wheat Penne with Masses of Broccoli, Green Olives, and Pine Nuts (VegSups, p56). Good. Chocolate-dipped madeleines for dessert.

Saturday/22-Sep-18: Busy day in the kitchen. Started off making a half dose of Big Beans with Fresh Herbs and Fruit Olive Oil (O&C, p208), the suggested go-with for tonight's planned stew.

Then used most of the sauté de porc that I bought on sale to make Homemade Sausage (30MinPasta, p161) for the freezer. Froze up two small ziplocs of porc for stew or whatnot.

Took a break, then started a half dose of Pork Stew with Olives, Anchovies, Cilantro, and White Beans (O&C, 398). Didn't absorb the fact that this wants to cook for 2 hours before it's ready. Quick change of plans for tonight. Instead we had Zucchini Skillet Cakes with Capers and Pine Nuts (VegSups, p82). Topped with some cherry tomatoes and yogurt-garlic sauce. Not the best-ever zucchini pancakes, but not bad. Some mini ice creams for dessert.

Sunday/23-Sep-18: Finished off yesterday's stew for dinner. Delicious stew (cookbooker) and yummy beans (cookbooker).

Yogurt on overnight.

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

Monday, September 10, 2018

This week in the kitchen

Monday/10-Sep-18: Disappointing dinner. We had Easy Green Curry with Pork (Rains, p138). Used some of our little white eggplants from the potager, which have a really bitter taste. Don't need to make it again. Over basmati rice. Peaches and cream for dessert.

Tuesday/11-Sep-18: This morning we were sitting at breakfast when I saw a motion out of my eye. Thought is was a cat, come a-begging for a yogurt jar, but it turned out to be a tiny mouse dragging a dust bunny from its tail. It was barely moving. I threw a hand towel over it and we put it in a bucket outside. Unfortunately we left the bucket on the ground. After a bit we found the bucket empty and we suspect one of the cats had itself a little treat. The mouse was fully furred but its eyes were barely open. Don't know if it was sickly or a big baby. Feel a bit sad, except for the damage one (or two?) is doing in the pantry shelves.

Dinner was an oldie, half of Spicy Chicken Strips (CL90, 170). Pretty good stuff, even though it takes way more corn chips than asked to get a nice crispy coating. Served with guacamole, some "Spanish" rice, and some mixed veggies (broccoli, canned corn, canned roast pepper strips). A made-up dessert: I defrosted two squares of pâte feuilletée I found in the freezer. Mixed up the last of the mascarpone (about half of a 500g bakje) with an egg, some ground almonds, some lemon juice, a slog of amaretto. Lined a small casserole with the pastry and covered the bottom with frozen, pitted cherries, then topped with the mascarpone mixture. After baking it a while, I realized that I'd forgotten to add sugar, so I sprinkled some brown sugar on the top. It baked about 20min at 400F and another bit at about 350F. Still a bit runny, but tasty. I'm full.

Yogurt on overnight.

Wednesday/12-Sep-18: Shopping today.

Dinner was a halfish recipe of Roasted Salmon & Butternut Squash Salad (EW/sep-oct15, web), with tuna instead of salmon. And that was barbecued, rather than cooked in the oven with the squash. The salad was excellent and a good foil for the fish. Chocolate-covered madeleines for dessert.

Thursday/13-Sep-18: Dinner was (sort of) Fideos with Pasilla Chiles, Avocado, and Crema (VegSups, p61). My pasillas were moldy, and so were my guajillos, so I used anchos (and now need to get more of them all). The two of us ate the whole recipe, meant of four. Tasty stuff. Forgot to prep the avocado, which I'd saved, and forgot to serve the Pickled Onions (VegSups, p169) that I'd made up as garnish. Oh well. We ate well anyhow.

Friday/14-Sep-18: Just before I came down to cook dinner, an ex-colleague from Uniface days showed up on the doorstep. He and his wife are camping in the area and used our old blog to find the place. They're thinking of moving to the area.

Dinner started with insalata caprese, with one store-bought tomatoes and several small ones from the potager. This year's tomatoes are all small instead of the 500g monsters we've had in the past. Maybe from the dry spell we had while we were away in June. Then we had Lemon Orzo with Avocado and Herbs (web). I think this recipe is meant as a side dish A double recipe was a nice dinner for two. And a pretty bare salad for after.

Yogurt on overnight.

Saturday/15-Sep-18: Off to Île de Ré today. Nothing happened in the kitchen.

Sunday/16-Sep-18: Nothing happened in the kitchen.

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

Monday, September 3, 2018

This week in the kitchen

Monday/3-Sep-18: A been-there-done-that dinner, but still good. There was Spice-Rubbed Grilled Chicken Breasts with Sweet and Hot Peach Relish (BigFlav, p178). Even though I made half the rub, I still have put some in the freezer for another bbq. And Roast Beet and Carrot Salad with Lemon-Mint Dressing (BigFlav, p204), which I made for the third time, about 12 years apart each time. And Parsley Salad with Bulgur, Mint, and Tomatoes (BigFlav, p216), which I've made several times lately, and years before previously. All good.

Tuesday/4-Sep-18: Dinner was a halfish recipe of Grilled Shrimp Skewers over White Bean Salad (web). Nice, summery meal. Small ice creams for dessert.

Still haven't figured out what cookbook to use for this month.

Wednesday/5-Sep-18: Shopping today.

Decided that my newest Deborah Madison cookbook, Vegetarian Suppers, will be this month's cookbook. An easy choice, but I already had one of those recipes on the plan for this week. Have marked lots of things to make, so it should work out.

I baked the rest of the Beet and Feta Samosas, straight from the freezer, for our starter. Since I again had a half of a red bell pepper to be used up, I made another batch of Fresh Red Chutney with Almonds (Q&E, p114). Our main was Yoghurt Fish (MJFlavs, p152) which was disappointing. Rather blah in spite of all the spices that went in. Served with plain basmati rice and Gujerati-Style Green Beans (MJ1, p102), made with snijbonen. We each had a nectavigne for dessert. What's that? A kind of nectarine with dark flesh and skin. Unusual taste, but good.

Thursday/6-Sep-18: For a starter, there were some figs with goat cheese and a drizzle of honey and some chopped walnuts, all in the oven for a bit at 400F. For a main there was a half recipe of Summer Potatoes Stews with Eggplant, Peppers, and Olives (VegSups, p172). I spiffied this up with some piment d'Espelette and smoked paprika. Served over brown rice, which was really too much. I suspect this might serve six since we didn't manage to finish the half recipe. Good stuff, though. I had a peach for dessert.

Friday/7-Sep-18: Munchies for dinner at The Tempest. I did make up some things like the cherry tartlets that I made a week or so ago, but folded them up like samosas. Oops, the cheese melted out, so we scooped into little tupperwares and called it cherry-mascarpone crunch. The taste was fine. Otherwise nothing happened in the kitchen.

Saturday/8-Sep-18: Dinner out tonight. Nothing happened in the kitchen except ...

Yogurt on overnight.

Sunday/9-Sep-18: Oops, I defrosted the wrong kind of kip thighs for dinner, bone-in instead of bone-out. Replan.

Deseeded a mess of tomatoes from the garden to make up into tomato purée. Much work, only 1-1/2 cups in the end.

Dinner was Jamaican Jerk Chicken (Ainsley2, p74). This was easy and delicious. Served with polenta, corn on the cob (who plans a meal with two corn dishes?), and a made-up cucumber and red onion salad. All good. Served with one of our vacation wines, Les Frontons Flingeurs, which went well with the spicy chicken. Ice cream (bar and cup) for dessert. I'm stuffed.

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