Monday, August 5, 2019

This week in the kitchen

Monday/5-Aug-19: Monday again. Dinner was, more or less, a short third recipe of Ping Gai Chicken (web; cookbooker). It was super. Served with plain basmati rice and, again more or less, Asian Cucumber and Carrot Salad (web). I used my madoline rather than the spiralizer to slice and shred the cuke and carrot. Pretty good stuff this was. Made some tapioca pudding for after. Ed wouldn't eat it warm, but I did.

Yogurt on overnight.

Tuesday/6-Aug-19: I had lunch out with some of my BookChatters group, and Ed had some soup from the freezer. Late in the evening we were a bit hungry, so I cut up a baby romaine, and we ate that with avocado sauce left from last week and a bit of magret left from the weekend. Pretty good stuff. Then some chocolate-covered madeleines.

Wednesday/7-Aug-19: Made up some Cajun spice for the larder today. That was all that happened in the kitchen. Had our dinner at the marché des producteurs in Massignac. Fewer producteurs this year, I think.

Thursday/8-Aug-19: Shopping today.

Dinner was Cod Wrapped in Ham (How2Eat, p358), with lieu noir, served on Sage and Onion Lentils (How2Eat, p359). I cooked the fish only 13 minutes (of 15 in the recipe), but it was still a bit overcooked I think. I made half the lentils, which I should have made a third. I couldn't eat all of mine. All was ok, nothing special. Store-bought riz au laits for dessert.

Yogurt on overnight.

Friday/9-Aug-19: Dinner was Grilled Chili Lime Flank Steak (web). This was good. With two rumpsteaks, I made half a recipe. Using the times specified they were pretty far down the medium scale. That was a shame since the tastes were good. I used up the last bit of cauliflower for Mashed Cauliflower (web). This recipe is a bit confused, but the the result is good. Basically, you steam a bunch of cauliflower florets till pretty soft; then drain. In the same pan, melt some butter and soften a lot of minced garlic. Put back the cauliflower and buzz till smooth. Then stir in some grated Parmesan, some sour cream (crème fraîche), and S&P. Pretty good way to use up cauliflower. And Jeera Potatoes (30MinInd, p85) to use up some nice little potatoes. Very good. Then a salad using most of the home-grown tomatoes in house. Then some St Felicien. And finally, we had some of the chocolate (Valrhona) that we bought on our Toulouse trip last year. One of them was excellent, the other ok.

Saturday/10-Aug-19: Dinner was a halfish recipe of Ottolenghi's Orecchiette with Broccoli and Rocket (web). This was pretty good, if a trifle salty. Then some St Felicien. Then the rest of the tapioca. (Have to admit that I've had occasional munches on this.)

Sunday/11-Aug-19: Concert this evening. They we brought home pizzas. More of our Toulouse chocolate for after.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 2; #3 COOKBOOK: yes
Cookbooks of the month: How to Eat
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no

Monday, July 29, 2019

This week in the kitchen

Monday/29-Jul-19: Started with almost an insalata caprese, but with chopped basil from the freezer. Then leftover sauté de veau over courgette tagliatelle (real pasta with courgette incorporated). Then a small salad. We were full, so no dessert.

Tuesday/30-Jul-19: Made up the broth for Almond-Buttermilk Sorbet (VegHarv, p283). We'll see how that is tomorrow.

Dinner was a half recipe of Spicy Cauliflower & Pancetta Spaghetti (EW jan/feb16, web; cookbooker). This was quite good. The cauliflower wanted about twice the time to get done. I used dried pepper flakes rather than a fresh pepper, and all olives; lardons instead of pancetta. Then some Zucchini with Cilantro Sauce (MWLowFat, p335). Then some chocolate-covered corn flakes. We ate well.

Some rumpsteaks for tomorrow on to marinate with half a packet of an ancient fajita marinade.

Yogurt on overnight.

Wednesday/31-Jul-19: Ed grilled our marinated "fajitas". Pretty good they were. Serve with some edible, but slightly strange rice made from a mix thing Jody brought us. And some a mix of avocado, cilantro, shallot, and lime juice. And some sautéed green bell pepper and onion. With corn tortillas. For dessert, there was Almond-Buttermilk Sorbet (VegHarv, p283; cookbooker). This was pretty good, but maybe a bit too much lemon juice. We ate well.

Thursday/1-Aug-19: Shopping today.

Dinner was a halfish recipe of Escalopes of Salmon with Warm Balsamic Vinaigrette (How2Eat p203). Not sure what a salmon scallop should like like. I had two smallish dos de saumon; the cooking time of 1 minute per side twice (on the grill that came with the stove), was perfect. As a side there was Zucchini in a Yogurt Dressing (SpiceKitch, p58). This is an old favorite; Ed thought it might be good with little potatoes included. Also some orzo. For after, we had some tomme de montagne that was on special today.

Friday/2-Aug-19: Cath and I went to an arty ceramics exhibit today. Interesting, but nothing special. She stayed for dinner. I made some seared magrets following the method in Seared Duck Beast with Espelette Pepper Jelly (VegHarv, p111). No espelette jelly, but the perfect method for cooking duck breasts. Served with spaghetti courts with pesto, and Sautéed Carrots with Sage (web; CL). For dessert we finished off the sorbet, topped with blueberries from the garden.

Saturday/3-Aug-19: Yogurt on overday.

Dinner was Grilled Scallops with Avocado Sauce (web). This is one that sounded good, but was only so-so in practice. I used a lot of chicken stock for the polenta and it wasn't very pretty. Then a salad. Then some chocolate-covered cornflakes.

Sunday/4-Aug-19: Dinner was Roasted Cauliflower & Almond Salad (web). This was quite good, but I didn't really make enough. Mini ice cream bars for dessert.

Progress on goals
This week: #1 BACKLOG: yes; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Vegetable Harvest for July, How to Eat for August
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no

Monday, July 22, 2019

This week in the kitchen

Monday/22-Jul-19: Made up some ground roasted cumin for the larder.

Dinner was Spaghetti with Shrimp, Spinach (web), which was easy, fast, and reasonably good. More of the apricot clafoutis for dessert.

Tuesday/23-Jul-19: Whatever was I thinking planning pizza and fresh pasta on the next day. Setting the oven to 500F when the outside temp is 40C? No thanks. Replan.

Tonight we had a salad and the rest of the apricot clafoutis for dessert. Tomorrow I have to use the defrosted pizza sauce.

Yogurt on overnight.

Wednesday/24-Jul-19: I've clearly been doing a very bad job showing the food books I'm reading or just read. That area is long out of date. Guess I should either remove it or commit to keeping it fairly current.

Defrosted some cooked pork roast, sliced it up, warmed it in the pizza sauce, and served over pasta. Beforehand we had the rest of the mini bell peppers filled with a mixture of pyramid (goat) cheese, feta, garlic, and herbs. Good munching. Made a small salad. Then mini ice cream bars. We're full.

Thursday/25-Jul-19: Another broiling hot day. At least the car and Leclerc are air conditioned. Whew.

Dinner was Six-Minute Fresh Cod Steamed on a Bed of Rosemary (VegHarv, p76). This was easy and good. Lieu noir was on sale today, so I used that instead of cod. Served on a bed of spaghetti court, which isn't spaghetti (it's hollow), but is short; there's a proper Italian name for this, but I've forgotten. Anyhow it works nicely as a side like this. And Green Bean Salad with Toasted Almonds & Feta (web). I thought this was good; Ed thought the beans were too crunchy. Some store-bought riz au laits for dessert.

Friday/26-Jul-19: Dinner was Sauté of Veal with Fresh Tarragon (VegHarv, p132; cookbooker). Served over tagliatelle. For veggies, there was Favorite Broccoli Salad (web; cookbooker); this was good but would have been better with a bbq dinner. Some chocolate-covered madeleines for dessert.

Yogurt on overnight.

Saturday/27-Jul-19: Earlyish dinner tonight so we could go to a movie. We had Scallops and Chorizo (web; cookbooker). Served with polenta and Spicy Grilled Eggplant (web; cookbooker). Made a big salad, but we didn't have time and didn't feel like we needed it. We split a nectarine with a McVittie's GingerNut crumbled on top and a bit of cream. Off to the movie.

Sunday/28-Jul-19: I've simplified the layout of the cookbooks I'm reading and just read sections. Now to remember to keep it up to date.

Another early dinner so we could go to a concert. We had Lamb Ribs with Nigella and Cumin Seeds (web). The bits of lamb that I bought weren't quite what was needed, but similar. Was easy and quite tasty. I had about 900g, which we ate, but could have served three. Then yesterday's salad. And off to the concert.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Vegetable Harvest
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: no
This year: #7 PROJECT: no

Monday, July 15, 2019

This week in the kitchen

Monday/15-Jul-19: Dinner was a half dose of Spaghetti with Green Olives, Garlic, and Fresh Mint (VegHarv, p139). Good stuff it was. Then a big salad. Then some mini ice cream bars.

Tuesday/16-Jul-19: Dinner was a halfish dose of Cheeky Chicken Tikka Masala (Ainsley1, p74). This was pretty good. As suggested, served with Tabletop Naan with Spicy Fried Onions (Ainsley1, p116). This was not so good. Too sweet, nothing approaching naan. We'll try the leftovers toasted with jam in the morning. As a side there was Pan-Grilled Zucchini (MJ@Home, p173), which was good as always. For dessert, I had a mini HD cup and Ed had a mini Magnum.

Wednesday/17-Jul-19: Shopping today, meaning we missed getting bread at our favorite boulangerie.

Tuna was on sale, so dinner tonight was Tuna Strips with Espelette Pepper (VegHarv, p99). This was easy and yummy. Served with some sautéed potatoes. Then a big salad. Then the last of the Langres cheese. Then two little desserts from the shop. We're full.

Yogurt on overnight.

Thursday/18-Jul-19: Had lunch out today. Our main was really nice: thin slices of (sautéed) eggplant used to line a small casserole dish, filled with a lamb stew of tender, shredded meat, the eggplant ends folded over; this was turned out onto a bed of couscous and surrounded by a coulis of tomatoes. Delicious! Nothing further happened in the kitchen.

Friday/19-Jul-19: For dinner we had Chipotle Burgers (web), about a third recipe for the two of us. I was liberal with the chipotles. Yum. Served with some potato salad. Had planned to make some cole slaw but ran out of steam. Didn't really need it. Then some strawberries and cream. We're full.

Saturday/20-Jul-19: Tonight we had Moroccan Spice Grilled Chicken Kebabs (web). I had about a third of the meat asked, but used half the spices. Yum. Served with Moroccan couscous from the health food store; and Beet Tzatziki (O&C, p467), which was yummy; and Spicy Grilled Eggplant (web), which was also yummy. Used Moroccan instead of Cajun spice since that was a better fit for the theme of the meal. Strawberries and cream again.

Yogurt on overnight.

Sunday/21-Jul-19: For munchies before dinner, I filled some mini bell peppers with a faux Bousin thing made of pyramid cheese, feta, chives, garlic, and parsley. Pretty good. Then some Hot Bloody Mary Soup from the freezer. This was hotter than I remember it being, pretty challenging. We didn't eat it all, so think I might calm it down with some cream. Then, sort of, Hot Crispy Cajun Chicken Sandwich (Ainsley1, p10). Ok, no sandwich, no skin on my chickie bits. No Cajun seasoning left, so I used up a bit of Moroccan spice mix and added a bit of cayenne. I made it into a kind of salad. Pretty good. Then I used the bio apricots I bought impulsively to make Clafoutis aux Abricots (HandyBook). We ate well.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 2; #3 COOKBOOK: yes
Cookbooks of the month: Vegetable Harvest
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: no
This year: #7 PROJECT: no

Monday, July 8, 2019

This week in the kitchen

Monday/8-Jul-19: For starters there were insalatas caprese. For a main I used much of the orange cauliflower I bought last week to make a half recipe of Grilled Cauliflower "Steaks" with Tonnato Sauce and Walnut Salsa (web). This was good, if a bit light for a main course. Ottolenghi does say it's a starter and it would be good like that. Ed liked the tonnato sauce and the walnut salsa (especially), but didn't like them together. I thought they were fine together. For afters I had a HD ice cream cup and Ed had a mini Magnum bar.

This is the first "steak" cut from the cauliflower following Ottolenghi's instructions, i.e., only two steaks per head, cut from the center. This means each steaks has a substantial part of the stem to hold it together.


The completed dish, with the steak sitting on tonnato sauce and topped with walnut salsa, looked like this.

Tuesday/9-Jul-19: Dinner was kind of late because in the afternoon I made myself a simple tuna salad sandwich with tuna leftover from yesterday.

The orange cauliflower appeared again today as Cauliflower with Tomatoes, Green Olives, and Capers (PeV, p96). Served this over whole wheat pasta, which maybe wasn't the best choice. But the sauce was good.


Then a big salad. Then some chocolate-covered corn flakes. It's late and we're stuffed.

Yogurt on overnight.

Wednesday/10-Jul-19: Dinner was, sort of, Roasted Veggie Pasta Salad (web). I used the last of my orange cauliflower, a red bell pepper, a zucchini, a carrot, garlic cloves, and some ~1" pieces of snijbonen. About 10min before these were done, I added a handful of fresh peas (those that didn't make it into the risotto), some kalamata-ish olives, and some oven-dried tomatoes (seedless) from the freezer. Served over malfada corta. Made the dressing in the recipe, more or less; I think it would have been better with all lemon juice and no red wine vinegar. Didn't wait for anything to cool, just served it all up after the veggies came out of the oven. Good stuff. Some mini ice cream bars for dessert. We're full.

Thursday/11-Jul-19: Shopping today.

Dinner was Salmon Wrapped in Spinach Leaves with Caper, Lemon, and Olive Sauce (VegHarv, p86; cookbooker). There was no large-leaved spinach today, so I used sorrel instead. Tried to parboil this as directed for the spinach, but it turned ugly quite quickly, so I just used the raw leaves. The shorter time, 3 minutes, was good for my thinner end of the salmon back; Ed's thicker end could have used another 30 seconds or so. A bit surprised that the sauce ingredients were not blended before or after simmering. Served with gnocchi and spaetzle from the freezer. And there was a simple grated carrot salad; I used the spiralizer thing to "grate" the carrots. Some store-bought semoule au lait for dessert. We're full.

Decided on next month's cookbook, took it to read on the way to and from shopping, and discovered that I've already used it a bit and didn't remember. Duh. Wondering if I should continue, or do Nigella Lawson's How To Eat, which I've recently finished reading. Hmm...

Friday/12-Jul-19: Early dinner tonight so we could go to the Folk Galerie. We started with that old favorite, Spicy Cucumber Wedges (MJ1, p172). For our main, there was Squid or Scallops in Spinach-Tomato Curry Sauce (Q&E, p72), with scallops, over plain rice. (I really have to make this with squid sometime.) Some mini ice creams for after.

Yogurt on overnight.

Saturday/13-Jul-19: For dinner there was Chicken Breasts with Mint, Capers, and White Wine (VegHarv p110). This was simple and good. For a side, I augmented the leftover gnocchi and spaetzle with the caper-lemon-olive sauce with some onion and red bell pepper and olive oil and lemon juice to make a pretty good salad. We were meant to have Zucchini Carpaccio with Avocado, Lemon Thyme, and Pistachio Oil (VegHarv, p214) as a starter, but it ended up following the main. Really like this salad. Then some silver medal Langres. Then some chocolate-covered madeleines. We're stuffed.

Sunday/14-Jul-19: Dinner was Sesame Peanut Noodles (web) which was greatly improvee by a liberal dose of my "fiery" hot sauce. I forgot to add the sesame seeds and the chopped coriander. Used spiralized zucchini for the bean sprouts; spiralized carrot for the red bell pepper, which I used up yesterday; and chunk of lightly steamed snijbonen for the mangetout. Then some chocolate-covered madeleines.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 6; #3 COOKBOOK: yes
Cookbooks of the month: Vegetable Harvest
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: no
This year: #7 PROJECT: no

Monday, July 1, 2019

This week in the kitchen

Monday/1-Jul-19: The hot has gone away, but it's still humid.

Dinner was Lamb or Pork Vindaloo (Q&E, p33) made with pork. Served with rice, using up the coconut milk as part of the liquid. And Gujerati Carrot Salad (MJ1, p170). For dessert we had some ice cream with a splash of crème de cacao.

Tuesday/2-Jul-19: Dinner was a curried chicken salad, very loosely based on (Rosie, p34). Added asparagus, kiwi for the fruit, chineeskool for a lettuce-y bit. Pretty good. Chocolate-covered madeleines for after.

Wednesday/3-Jul-19: Dinner was a half dose of Vietnamese Rice-Noodle Salad (VegPlanet, p275). Pretty good this was. I did manage to grate another knuckle, just after the last one healed up. I had a mini ice cream bar for dessert.

Thursday/4-Jul-19: Shopping today.

Dinner was broiled lieu noir with Lemon, Chive, and Dill Sauce, a recipe I collected in 1999 from EAT-L. Served with a side of pasta, to soak up the extra sauce. For a veg there was Zucchini Carpaccio with Avocado, Lemon Thyme, and Pistachio Oil (VegHarv, p214; cookbooker). For dessert there were some little yogurt-custard things with salted caramel sauce from La Fermière that were in the anit-gaspi cooler for 30% off. We ate well.

Friday/5-Jul-19: Another hot day. Ed cleaned and waxed the kitchen floor. Hard work, and it looks gorgeous.

Dinner was Barbeque [sic] Shrimp a [sic] la Marguerite (web). Used the white wine Worcestershire sauce, whatever it's called these day. Served over grits. Then a big salad. For afters, I had a mini Häagen-Dasz cup and Ed had a mini Magnum.

Saturday/6-Jul-19: Dinner was Pea and Mint Risotto (VegHarv, p140), with fresh peas. Good stuff. Followed by a salad. Then some strawberries and cream. We're full.

Sunday/7-Jul-19: Pizza tonight after Ed's concert. Nothing further happened in the kitchen.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4; #3 COOKBOOK: yes
Cookbooks of the month: Vegetable Harvest
This month: #4 PASTA: no; #5 BREAD:  no; #6 GUESTS: no
This year: #7 PROJECT: no

Monday, June 24, 2019

This week in the kitchen

Monday/24-Jun-19: Trying day today. We visited the gendarmerie about our neighbor problem. Never expected to do such a thing. Very nice young man there. As soon as we mentioned our hameau, he knew who the problem was.

Dinner was from the freezer, Meat&Mushroom Ragu, over mafalda corta. Made a salad with the little romaines. Couldn't face the rhubard cobbler, so we had some chocolate-covered madeleines. We're stuffed.

Tuesday/25-Jun-19: Neither of us could face more meat in this heat, so I froze up the lamb that was on the plan for today. Instead there was Warm Broccoli and Potato Salad (MDSalads, p15). As usual, the two of us the whole recipe. Then the rest of the rhubarb cobbler. We're full.

Wednesday/26-Jun-19: Tiny bit of shopping at Intermarché this afternoon before treating ourselves to hamburgers at a local restaurant.

Yogurt on overnight.

Thursday/27-Jun-19: We were supposed to have pizza for lunch today as part of an outing, but the heat cancelled the lunch and afternoon part of the trip. Instead we and Cath walked into a restaurant and had the menu du jour. I'd planned a light salad for dinner, but neither of us felt like eating more. We did split a sack of corn chips though.

Friday/28-Jun-19: Shopping today, since we were busy yesterday. Had planned for a Römertopf recipe four our main tonight, but couldn't bear the thought of a hot oven for 30 minutes, so changed the plan at the last minute.

For a starter we had, more or less, Guy Savoy's Tomato Coulis with Asparagus and Mint (VegHarv, p56; cookbooker). This was delicious and easy to make. Our main was Baked Salmon with Cucumber Relish (web), which was also really nice. Served this with a side of plain couscous. For dessert we finished the raspberry ice cream I made last week.

Vegetable Harvest is my cookbook of the month for July. I think I'll name it for this week, even though it's still June. Still have some Römertopf things to make, but the weather's just not right.

Saturday/29-Jun-19: Another hot hot hot day. The humidity is so high, the floors are sweating. Not to mention me.

Dinner was a halfish recipe of Asian Coleslaw (PatSalads, p16). No bean sprouts at the store; used some tiny haricots verts, blanched. Couldn't find any peanuts; used cashews. It was fine and very refreshing on the day. Some vanilla ice cream with a chopped peach for dessert.

Yogurt on overnight.

Sunday/30-Jun-19: Less warm today, but still very humid.

Dinner was about a third recipe of Sesame Chicken Cucumber Noodle Salad (web). Yummy stuff. Added lots of extra of my homemade haberno sauce. Add the sliced scallions and cilantro to the bowl with the lettuce, etc. Mini ice cream bars for dessert.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbook of the month: Vegetable Harvest
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no

Monday, June 17, 2019

This week in the kitchen

Monday/17-Jun-19: Ed grilled some merguez from the freezer, very salty ones; served with a bit of polenta. We also had Grilled Artichokes and Lemons with Spicy Garlic Mayonnaise—Artichauts à l'Aïoli (VegHarv, p158; cookbooker) with one of the huge artichokes that we got at a vide grenier yesterday. I doctored some plain mayo to make the sauce. Yum. And some snijbonen sort of done like this. For dessert we shared one of the two small charentaise melons we got at the vide grenier. We're stuffed.

Yogurt on overnight.

Tuesday/18-Jun-19: Ed brought in a bowlful of raspberries and red currants. We had a few, then decided they'd be good in ice cream. I told him to macerate them with 1/4cup of sugar. When I went to get them later, I discovered he'd 1) not measured the sugar and 2) added a cup of more of water. Not sure of his reasoning. Anyhow the maceration was defeated. I dumped the water, full of flavor.

For a starter we had the other artichoke and more of the doctored mayo. Good stuff. The main was Frittata Fêve & Menthe (C&Z, p67; cookbooker). For dessert there was raspberry-currant ice cream. We ate well.

Wednesday/19-Jun-19: Had our dinner, with Cath, at the marché des producteurs in La Rochefoucauld this evening. Nothing happened in the kitchen.

Thursday/20-Jun-19: Shopping today. Tuna was on sale, so we had, sort of, Char-Grilled Tuna with Toasted Corn Vinaigrette and Avocado Salad (Essential, p410; cookbooker). This was yummy.


While putting away the groceries, I found an older bakje of ice cream and we had that for dessert. Mango I think it was. How did that get left behind, I wonder?

Yogurt on overnight.

Friday/21-Jun-19: Dinner was a half dose of Pepper and Anchovy Pasta Sauce (MarCuc, p149) over tagliatelle. I've made this sauce at least once before, and it's still good; a bit tedious peeling the bell peppers, but worth the effort. For dessert we each had half of one of the little melons we bought on the weekend.

Saturday/22-Jun-19: Dinner was a halfish recipe of Superfast Crispy Chicken Thighs (web; CL/may15; cookbooker). Served with Shredded Zucchini (MW@Home, p87) and trio rice. For dessert there was Rhubarb Crumble (ClayCook2, p157). Yum.

Sunday/23-Jun-19: Took Cath for lunch today to celebrate the sale of her house. Nothing happened in the kitchen.

Yogurt on overnight.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
 This year: #7 PROJECT: no

Monday, June 10, 2019

This week in the kitchen

Monday/10-Jun-19: Dinner was Turkey Pitas (web; CL/jul14). I had what was probably half the meat, but used all the spices and accompanying tahini-yogurt sauce. We used four pitas to make the sandwiches, instead of one each. I bought some mini-romaines, I think for the accompanying salad, but forgot to make it.

Tuesday/11-Jun-19: Peg&Jim arrived late this afternoon, so we had a late dinner after apéros and munchies. There was Exotic-Flavored Chicken Thighs with Tomato-Mint Salad (License, p205; cookbooker). Barbecuing the chicken had to be delayed a bit since they weren't quite defrosted after two days in the fridge. The chicken is spiced only with ground cardamon, salt, and black pepper. Delicious. Accompanied this by Carrot and Pistachio Salad (web), which we all liked. I forgot to make rice to accompany this, so we sliced some bread for the soppy.

Dessert was A Peach Shortcake for Lizzie (BigFlav, p430), which was excellent. I used cream & mascarpone for the cream.

Wednesday/12-Jun-19: Another late meal. For a starter we had Smoked Salmon Salad with Dill (BEFCC, p35), which is an old favorite. Then there was Chicken Saltimbocca (ClayCook2, p63), which was pretty good, along with a side of whole wheat spaghetti. For dessert there was the rest of the peach shortcake with mascarpone whipped cream. All good.

Thursday/13-Jun-19: Shopping today. Peg&Jim are leaving Saturday :-( and I have no meal plan beyond that. Just bought a bunch of veggies and we'll see what turns up.

We started tonight with Spicy Cucumber Wedges (MJ1, p172), a pretty standard dish now. Our main was Salmon Poached with Spinach and Bengali Five-Spice Mixture (SpiceKitch, p76), served basmati rice. Yummy stuff. For dessert there was lazy-cook's kheer, riz au lait doctored with chopped pistachios and cardamom.

Friday/14-Jun-19: Lunch out today, and a visit to Aubeterre. Cheese and other nibbles in the evening.

Saturday/15-Jun-19: Peg&Jim left today. We had pasta and broccoli with a roquefort-cream cheese sauce. And ice cream for dessert

Sunday/16-Jun-19: A bit salad for dinner and chocolate covered madeleines for dessert.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
 This year: #7 PROJECT: no

Monday, June 3, 2019

This week in the kitchen

Monday/3-Jun-19: Smerged lots of recipes to make a fried rice with broccoli and grated carrot and leftover rice. It was good. Some store-bought toetjes for after.

Tuesday/4-Jun-19: Defrosted some salmon pattties. Make a salad of the rest of the leftover rice, plus broccoli, carrots, small bell peppers, shallots, along with the leftover beet dressing, which is a bit old, but seemed ok. Chocolate-covered cornflakes for after.

Yogurt on overnight.

Wednesday/5-Jun-19: Made Baked Onion Bhajis again, but without cooking the onion first. Worked okay, but would be better to chop them so there weren't long bits sticking out. Used about half of the two chutneys left. Froze the rest of the bell pepper one; will try to eat the cilantro-mint one in the next days. Warmed up the rest of the lamb and the green beans for the rest of the meal. All gone now. Finished off the chocolate-covered cornflakes too.

Thursday/6-Jun-19: Shopping today.

Dinner was Chinese Steamed Fish with Black Beans (ClayCook2, p86), with cod. Pretty good it was. Served with plain basmati rice and Stir-Fried Green Beans with Garlic (QuickWok, p130) with snijbonen. Also liked these. Strawberries and cream for dessert.

Friday/7-Jun-19: Stormy day with much wind. Skipped going to the conseil meeting. Cancelled tomorrow's dinner with Laura and Ralph. Trying to get blood pressure down.

Dinner was ricotta-bacon ricotta from the freezer, a bit overdue for use. Alla panna. Pretty good. And a salad. Don't know what we'll eat tomorrow.

Yogurt on overnight.

Saturday/8-Jun-19: Working on the freezer. Sliced a cooked magret and warmed it. Warmed some tamarind sauce. Cleaned some lettuce and tossed it with a little dressing of lemon juice, oil, and garam masala. Quite good. Mini ice cream bars for dessert.

Sunday/9-Jun-19: More eating from the freezer tonight Dinner was a loose interpretation of Tuna and Orzo Salad with Parmesan & Basil (web). As a main for two, I used only 1 cup of orzo. I used a chunk of cooked tuna from the freezer instead of  a can. No celery. A regular tomato, seeded and chopped. Grated the Parmesan, but forgot to serve it. Nevertheless, the salad was good. A mini ice cream cup for after.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
 This year: #7 PROJECT: no

Monday, May 27, 2019

This week in the kitchen

Monday/27-May-19: Left the cats and the dog in their respective kennels and drove to Souillac with Bill for a mini-vacation along with too much good eating.

Tuesday/28-May-19: Sightseeing, the automata museum, and a drive through the countryside.

Wednesday/29-May-19: Homewards, with a stop at Sarlat la Canéda. Pick up cats. Munchies for evening meal.

Yogurt on overnight.

Thursday/30-May-19: Start cooking for tomorrow's meal. Put the lamb leg for Whole Leg of Lamb in a Spicy Yoghurt Sauce—Raan masaledar (MJ1, p57) on to marinate. Made Onion Relish—Pyaz ka laccha (MJ1, p174). Made Fresh Green Chutney—Hari chutney (Q&E, p113). Made up the broth for Plain Vanilla Ice Cream from the Waring Ice Cream Parlor booklet. Chopped up the peaches Bill brought and put those to macerate with much of the sugar.

Yogurt on overnight.

Friday/31-May-19: Big Indian meal for Andy and Sue and Bill, using up a leg of lamb from the freezer. Spent the morning and afternoon preparing bits, so it wasn't too much work at the end. For starters there was:
  • Baked Onion Bhajis (web), a new recipe from the web, highly rated. Think I let the onions get a bit too soft; I found them too sweet. And maybe they suffered from sharing the oven with the lamb roaster. Worth trying again.
  • Spicy Cucumber Wedges (MJ1, p172), an old favorite.
  • Fresh Green Chutney (Q&E, p113), also an old favorite.
  • Fresh Red Chutney with Almonds (Q&E, p114), a newer favorite.
For the main course there was 
  • Whole Leg of Lamb in Spicy Yogurt Sauce (MJ1, p57). Have done this before. Good stuff. Maybe a trifle overdone but still moist and tasty.
  • Shrimp Biryani (MJ@Home, p214), an old favorite. I doubled the rice to serve as our general side dish, then made half the shrimp for Sue, a pesca-vegetarian. This was way too much rice, so we have lots leftover.
  • Tangy Green Beans with Ajwain and Ginger (SpiceKitch, p38), old favorite.
  • Cachumber (MJ1, p172), old favorite.
  • Onion Relish (MJ1, p174), old favorite.
  • Mixed pickle from the ginormous jar I bought recently.
For dessert there was vanilla ice cream with the peaches Bill brought from the Netherlands.

Not much new here, but all good.

Yay, no yogurt needed tonight!

Didn't get a Römertopf recipe made tonight. Think I'll continue with these books for another month, since I've still got lots of interesting things to make.

Saturday/1-Jun-19: Lunch out today, prior to the Cantique/Voci concert this evening. Afterwards, we munched on the lamb.

Sunday/1-Jun-19: Bill left this morning. For breakfast we had Scrambled Eggs with Goat Cheese and Chives (Twenty, p109). This were good. In the process, I managed to kill my glass double boiler.

For dinner I reheated some of the lamb in the yogurt sauce. Served this over some of the rice, along with the cachumber.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 0; #3 COOKBOOK: no
Cookbooks of the month: Römertopf cookbooks for May and June
This month: #4 PASTA: no for May, no for June; #5 BREAD: yes for May, no for June; #6 GUESTS: yes for May, no for June
This year: #7 PROJECT: no

Monday, May 20, 2019

This week in the kitchen

Monday/20-May-19: Dinner was Crispy-Fried Prawns with Curry Spices (HomTrav, p84; cookbooker). These were quite good, if a bit salty. Served with plain basmati rice and Spicy Cucumber Wedges (MJ1, p172). Mini ice cream bars for dessert.

Yogurt on overnight.

Tuesday/21-May-19: Dinner was a half recipe of Gigli with Chickpeas and Za'atar (web). Very ample servings they were. Good. And a plain salad with only croutons to dress it up. And some chocolate-covered madeleines.

Wednesday/22-May-19: Dinner was, more or less, Stuffed-Squid in Scrambled Egg Sambal Sauce (web). I didn't have medium squid, but used 200g, 13, small squid. And didn't make the "dried chili paste" from the previous recipe, but used sambal from a jar, finishing off the huge one that Bill brought us. This was a bit salty, but quite good. Served over rice. Meant to do something with snijbonen, but forgot. HD ice cream cups for dessert.

Thursday/23-May-19: Shopping today. Forgot something important for Sunday's meal, so will have to make a return trip in the next days.

Bought some of the first decent asparagus of the year; we had those for a starter, with lemon-butter. Dinner was Curried Salmon Steaks with New Potatoes (ClayCook2, p84; cookbooker). Really delicious this was. First thing I've made from this book. For dessert, I used up the filo to make a little tart with a blueberry and mascarpone filling. Yum.

Yogurt on overnight.

Friday/24-May-19: Bill arrived today. For dinner we started with Lamb's Lettuce and Beetroot (BEFCC, p32) which is an old favorite. For a main there was Creamy Paprika Chicken (ClayCook2, p56), another good one from this book, along with a double dose of Spätzle (MW@Home, p203). Froze some spätzle afterwards. Dessert from the boulangerie.

Saturday/25-May-19: Lunch out followed by a lecture/tour at the Resistance Museum in Chasseneuil. Munchies for our evening repas.

Sunday/26-May-19: A bit of Mediterranean food tonight. Our main was Tunisian Chicken Tagine with Brik Pastry (MedClay, p100; cookbooker). This was pretty good. Served with Moroccan salads, a half recipe of Grated Cucumber Salad with Oregano (Morocco, p73), which we've enjoyed several times now, and Carrot and Golden Raisin Salad (Morocco, p77), which was new and good—even Ed liked it. Mini ice cream bars for dessert.

Yogurt on overnight.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: yes; #6 GUESTS: no
This year: #7 PROJECT: no

Monday, May 13, 2019

This week in the kitchen

Monday/13-May-19: Leftovers for dinner, the broccoli and sausage phyllo pie, preceded by the artichokes with faux aïoli. All good, even the second time. Then some prize-winning Langres that was on sale last week.

Tuesday/14-May-19: For dinner there was a half dose of Chicken, Leek, & Preserved Lemon Pasta (web) which was pretty good. A half recipe, which should have served three or more, was good for the two of us. I used some whole wheat fusilli-like pasta and only about 250g for skinless, boneless chicken thighs. The thighs should be cut into largish chunks, rather than left whole. Very tasty, though. Then a salad, then some ice cream for dessert.

Wednesday/15-May-19: Dinner was a half recipe of Warm Roasted Cauliflower and Chickpea Salad (web). This would not have serve three, as advertised in my printed copy, but I see that the site has been updated to indicated only four as a main for the whole recipe. Really a nice main-dish salad and would be a good picnic side dish. Easy to make. I roasted all the cauliflower for another meal later in the week. Then some chocolate covered corn flake doodads.

Thursday/16-May-19: Shopping today.

Dinner was Pâtes au Thon, Basilic et Piment (VPG; recipe). It's a shame I can't find this on the web, since it was quite a good and somewhat unusual recipe. Then a salad. Then some wonderful store-bought cheesecake.

Friday/17-May-19: Eggplant-Cheese with Spanish Sausage (CPC, p163; cookbooker). This was good enough, but nothing I need to make again. A bit of grated broccoli-stem salad as a go-with. Then some strawberries and crème fraîche.

Saturday/18-May-19: My second clay cookery book arrived today. I found this one highly recommended on some römertopf-y sites. Quick look through resulted in many tagged recipes.

Dinner was Spicy Roasted Cauliflower with Cheese Sauce (web). My already roasted cauliflower bits weighed in at about 6oz, so I thought I didn't have enough. But I made all the sauce, and cooked about 4oz of whole wheat macaroni. Mixed all together for a yummy meal. Well, I though it was yummy, Ed thought it was ok. We each had a carrot stick before hand. And some strawberries and crème fraîche after. We're full.

Sunday/19-May-19: Late morning I put a trayful of Oven-Roasted Tomatoes (MC, HandyBook) on to cook. Found some tomatoes that actually said they were Romas, while usually I just use allongée.

Dinner started with Smoked Salmon with Dill-Mustard Sauce (VegHarv, p4; cookbooker). Good stuff this, and the extra sauce was good on the green beans that I served with duck scallops meunière. Served the duck with trio rice and steamed green beans. Then the rest of the Langres.

Haven't fixed on a cookbook for next month. Sort of thinking of repeating Römertopf  since a promising new cookbook has just arrived. Because of the busy-ness of the last week of the month. I won't be able to do a Römertopf recipe until Sunday, which is June.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Romertopf books
This month: #4 PASTA: no; #5 BREAD: yes; #6 GUESTS: no
This year: #7 PROJECT: no

Saturday, May 11, 2019

Wines on vacation

In June we made a trip to the Toulouse area, meeting old friend from the US to stay for a couple of weeks at a gîte. This is the first time in France that we've done wine-tasting on our own, with Jody and Steve, but not as part of a group tour. We went to the tourist bureau's Maison de Vins for two AOCs, Gaillac (of which I was vaguely aware) and Fronton (unheard of). For my memory, I'll record the wines we bought.

Thu/21jun - Fronton Maison de Vins

We tasted 5 wines altogether, starting with a 100% Negrette, which we all were mildly attracted to. A very typical grape of Fronton, it's apparently a Marmite grape, people like it or not. Then we tasted 3 blends. Finally I asked for one more, something different. He chose another 100% Negrette, which was delicious. We bought that and one of the blends we tasted:
  • 3x Château La Colombière Les Frontons Flingueurs 2016
    Grapes: 100% Negrette (12.5%vol)
    This went well with spicy bbq chicken. Also with bbq'd pork chops with a Cajun spice rub. The last bottle went well with the main for our first xmas meal, Magret Wellington.
 
  • 3x Château Laurou Les Complices 2016, bio (organic)
    Grapes: Negrette and Syrah (12.5%vol)
    Took a bottle of this to Laura and Ralph's; don't remember much about that.
    Had a bottle with some bbq'd beef on skewers; Ed didn't like at all.
    Had last bottle with some very spicy Beef Vindaloo. Here it was okay, but our tastebuds may have been zapped.


Sat/23jun - Gaillac Maison de Vins


Here we tasted more wines, including whites. The Braucol grape, typical of Gaillac reds, has odd flavor; it goes better in a blend. We bought one each of our two favorite reds.
  • 1x Domaine de Brin Vendemia 2016 , bio (organic)
    Grapes: not on the label and not remembered (13%vol)
    With grilled pork with mangos, I liked this better than Ed.
 
  • 1x Michel Issaly La Combe d'Avès 2012
    Grapes: 50% duras, 50% braucol (14%vol)
    This is a beautiful rich dark red. Tasty with duck.

Mon/25jun - Gaillac winery Labourel

This was a tiny winery, seemed like a mom-and-pop kind of place, very simple, small production. Jody&Steve liked their fizzy whites. We liked these:
  • 2x white for aperitif Domaine Laubarel 2017. We've had both of these. I didn't note the meals, but it was very easy drinking.
    Grapes: blend of Mauzac and something else (12.5%vol)
  • 2x more complex white, Domaine Laubarel L'aubarèl 2016
    Grapes: 100% Mauzac (13%vol)
    Didn't note the first time we had this, but we liked it.
    Went very well with our new year's quail.

Mon/25jun - Gaillac winery Brousse

An attractive winery, well set up for tours. We bought only one bottle.
  • 1x Domaine de Brousse Le Terre des Sens 2015.
    Grapes: blend of Braucol and Merlot (13%vol)
    Enjoyed this with lamb chops and again with Poor Man's Paella.

Thu/28jun - Fronton winery Chateau St Louis

  • 2x Chateau Saint Louis Fronton 2016  a rosé, bio (organic).
    This was a gold prize winner at the Coucours Mondial des Féminalise 2017. We're really not rosé drinkers, but this one is worth drinking. We're sorry we didn't get more of this.
    Grapes: 50% de Pinot Saint Georges (aka Negrette), 25% de Cabernet Franc, 25% de Syrah
    I didn't note when we drank this, but we liked it so much I've considered ordering a 6-pack of this and the next one from Chateau St Louis.

  • 1x Chateau Saint Louis Esprit 2012, bio (organic)
    This was their second most expensive wine at €14.50 per bottle. We weren't offered the top one, another €4/bottle. This one was delicious, to drink by itself and with lamb shish kebab. Sorry we didn't get more.
    Grapes: 80% de Pinot Saint Georges (aka Negrette), 20% de Cabernet Franc (12.5%vol)
    Really enjoyed this with some Moroccan lamb skewers. Wish we had bought more.




Monday, May 6, 2019

This week in the kitchen

Monday/6-May-19: Dinner was some of the leftover pork roast (froze up the rest of it), plus Clothilde Dusoulier's Perfect Roast Potatoes (HandyBook, web), followed by a big salad with some sorrel leaves from the potager. Then some chocolate-covered madeleines.

Tuesday/7-May-19: I had lunch out following BookChatters. Ed had leftovers for dinner, and I munched a bit.

Yogurt on overnight.

Wednesday/8-May-19: Dinner was a half recipe of Garlic Steak and Potato Foil Packs (web). I parboiled the potatoes and Ed barbecued the packets. The meat was way overdone, dry and tasteless, but the potatoes were good. Served with some steamed broccoli. Then some mini ice cream bars.

Thursday/9-May-19: Shopping today.

Dinner was Marinated Salmon Steaks (MC). For a starter we had insalatas caprese, to use up some out-of-date mozzarella. Not bad. Then the salmon with trio rice and peas/corn/red bell pepper bits. Not bad. Then some strawberries with cream.

Friday/10-May-19: Before I started cooking I went down to the potager to cut some rhubarb. Then I made Clafoutis de Rhubarbe à l'Amaretto (web), which was easy to assemble, and tasted quite nice in the end. Made a little starter of salad and beet and a creamy, garlicky dressing. The main was Sausage & Broccoli Phyllo Pie (web); this was good and a really good idea. Lots of veggies and tasty meat and seasonings could be used, all making a one-dish meal. Then the clafoutis.

Put beans on to soak in my new, used, big Romertopf.

Saturday/12-May-19: For a starter that was Grilled Artichokes and Lemons with Spicy Garlic Mayonnaise—Artichauts à l'Aïoli (VegHarv, p158; cookbooker). Found this a really nice way to serve and cook artichokes. We have another pair of halves for a meal in the next days.

The main was Tuscan Beans Bakes with Tuna and Lemon (Fagioli Stufai) (ClayCook1, p17; cookbooker). Thought about making half a recipe, but made it all and have frozen half the beans. First of all, a very good way to cook beans, in my new, used, larger Romertopf. Soaked the beans in the pot overnight, then two hours and a bit in the oven, with a one-time stir. Perfectly done. To serve, mix with a can of tuna, lemon juice, olive oil, and lots of black pepper. Some sliced red onion prettied it up a bit; some parsley would be nice too. Contrary to what you usually hear, the beans are cooked with salt, and came out perfectly.

I've had VegHarv for quite a while, but generally seem to ignore it. I noticed quite a few interesting recipes while looking for something to do with my artichokes, and we were very happy with that recipe.

Yogurt on overnight.

Sunday/12-May-19: Dinner was André Claude's Omelette Verte, Ouverte (Fancy, p79), along with a big salad. The omelet recipe called for five large eggs to serve three people. I used five to serve two people. Ed said I should use six eggs for two people. Nicely spicy with some seeded chiles, topped with mixed herbs, tarragon, parsley, and chives tonight, the eggs are scrambled in the pan, rather than beaten on the side. Yummy.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Romertopf books
This month: #4 PASTA: no; #5 BREAD: yes #6 GUESTS: no
This year: #7 PROJECT: no

Monday, April 29, 2019

This week in the kitchen

Monday/29-Apr-19: Today I listed all my kitchen projects that I could find and divided them into "quickies" that can be done in just a day or so, and "longies" that take some time to finish. One quickie, on the plan, is to make a galette des rois for next Kings' Day. That one starts with finding a nice fêve at a vide grenier this summer (rather than using one I already have). Have two longies in the mill for when the time is right, so maybe one of those will get done. Wondering if my goal should just be one of the longies?

Dinner was Four-Layer Polenta Casserole (Dreaded, p107), the layers being polenta; baked eggplant slices; a mixture of onions, garlic, oven-dried tomatoes, spinach, and herbs; and a final layer of polenta. Sprinkled some parmesan on top for the baking. Pretty good, especially with some tabasco.

For dessert, I used up some frozen cherries to make a kind of cherry crisp thing. It was pretty good, although my oatmeal is getting stale. Think I'll toss the rest of it.

Tuesday/30-Apr-19: Make some Spice-Rubbed Pork Loin, a recipe copied from a recycled cookbook. Delicious. Having a problem cooking it, though. After the appointed time, it wasn't done. But the meat thermometer said that it was more than done. A puzzle. I made half the rub, and used only about a third of it. Will freeze the rest. Good on pork, and probably on chicken or maybe even fish. Served with mushroom-flavored pasta tossed with garlic butter and chopped parsley. And steamed broccoli with shiitakes. No dessert needed.

Wednesday/1-May-19: Froze up gaboons of chicken stock this afternoon.

Dinner was a halfish dose of East-West Eggplant (BoldVeg, p136), except that I used all my eggplant on Monday, so I used zucchini instead. And good it was. Over brown rice. Mini ice creams for dessert.

Thursday/2-May-19: Shopping today.

Dinner was some lovely tuna steaks with charmoula marinade, barbecued, from the freezer. Served with polenta, Buttered Beet and Carrot Sauté (web), and Cucumber and Napa Cabbage Coleslaw (web). Both the salads were good. I didn't really measure anything for the coleslaw, just approximated. Ed thought it was too sour; I thought it was good. Some store-bought semoule au lait for dessert.

Friday/3-May-19: Off to Bordeaux today on a useless errand. (Ordered computer had been returned.) Our intended light lunch was more than expected so we didn't have the leftover quiche tonight. That moves to tomorrow. Tomorrow's planned meal moves to next week.

Yogurt on overnight.

Saturday/4-May-19: Made One Perfect Loaf (recipe; web), a Romertopf bread from a book that I don't yet have. (It's on order.) Used up some T80 flour (stone-ground? partly whole wheat) which was two months out of date. Smelled okay, but the bread doesn't taste as wonderful as you'd expect. Nice texture though.

For our meal we had the rest of the butternut squash quiche, followed by a big salad.

Sunday/5-May-19: Used three quail from the freezer to make a half recipe of Roast Quail with Raisins (Quaglie Arrosti) (ClayCook1, p30). This was ok. Only some of the potatoes were done after an hour in the oven Not bad, don't need to make again. Served with some steamed green beans. Mini ice cream bars for dessert.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4 #3 COOKBOOK: n/a for April, yes for May
Cookbooks of the month: n/a for April, Romertopf cookbooks for May
This month: #4 PASTA: no for April, no for May; #5 BREAD: no for April; yes for May; #6 GUESTS: yes for April, no for May
This year: #7 PROJECT: no

Monday, April 22, 2019

This week in the kitchen

Monday/22-Apr-19: Off to the Pranzac Foire aux Vins today with Cath, then home for a bbq. There was Best Grilled Chicken Thighs with Mustard and Tarragon (CI/jul18, web). Very good these were. And some Dilled Potato-Cucumber Salad (VT; MC; web), an old favorite. And some of Corinne's broccoli, steamed and topped with a bit of garlic-flavored oil and lemon juice. Some of the Postre de Mango for after.

Tuesday/23-Apr-19: Worked on the meal plan today. Somehow all next week was meat, meat, meat, and needed to be jiggled more than I would have liked.

Tonight's meal was Aubergine and Sweet Potato Thai Red Curry (web). Easy to do, edible but nothing special. Served over rice. A pair of chocolate-covered madeleines each for dessert.

Wednesday/24-Apr-19: We meant to go to Bordeaux today, but the weather forecast was bad enough to keep us home. Bordeaux had incredible storms yesterday, while we had almost nothing.

Started a pot of chicken stock.

Dinner was a halfish recipe of Smoked Paprika Stroganoff (web). This is a pressure cooker recipe, easy, relatively fast, and tasty. For a starter, I made some Carrot and Apple Salad (Art, p26), although twice as much as stated for two people. It suggest serving with ricotta or cottage cheese. I had some fromage blanc needing to be used, so I did. I used a ring to assemble the dish, salad on the bottom with a creamy, wite topping. Picture worthy, but no camera was handy. Mini ice cream bars for dessert.

Yogurt on overnight.

Thursday/25-Apr-19: Yogurt on overnight, ha! Power went off at 9pm, returning about 3am. Dragged myself out of bed to go downstairs and restart the yogurt. Power off again about 9am for another six hours. I restarted the yogurt yet again, but can't imagine what it will be like and no one will be around to put it in the fridge.

Meanwhile we did our shopping. Bought another starter for yogurt. Before we left the store, the wind came up, making an enormous noise inside. As we were loading the car, it started hailing. Yipes! Apparently the same thing happened here. I went to ask a neighbor about the electricity and she had closed her shutters agains the wind and hail.

For dinner there was Asian Catfish Wraps (MC, web). Problem was that I thoughtlessly bought whole sole rather than filets, so we picked bones out of our wraps. Very tasty though. Some organic Gariguette strawberries and the rest of the fromage blanc for after.

Friday/26-Apr-19: Dinner was Spicy Pork Rolls with Satay Sauce (200Budget, p130). I've made the version of this with minted yogurt sauce with turkey scallops. This time I used veal scallops. One day I'll find pork scallops and remember to do this. It was yummy, including the satay sauce, which remained too thick in spite of extra coconut cream, but was really delicious. As a side there was Tumis Buncis (SriOwen, p195). Well, I more or less followed this recipe, but added carrots as described in Tumis Bunchis (MJFarEast, p175). Jaffrey uses more "real" spices, chilies, ginger, galangal, curry leaves, rather than powdered ginger and cayenne. Still, what I made was good. With plain basmati rice. HD mini ice cream cups for after.

Saturday/27-Apr-19: Really nice meal at a nearby restaurant this evening. Nothing happened in the kitchen.

Sunday/28-Apr-19: Chicken stock is still going. Need to freeze it up tomorrow.

Dinner was Gingery Squash Quiche (BoldVeg, p200; cookbooker). This was the best butternut squash quiche-y sort of thing I've had. Then a salad. Then a pair of chocolate-covered madeleines each.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: n/a
Cookbooks of the month: n/a
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no

Monday, April 15, 2019

This week in the kitchen

Monday/15-Apr-19: We ate dinner while listening to the horrendous news as Notre Dame burned in Paris. Heart-breaking.

For dinner, Ed grilled Spatchcock Piri-Piri Chicken (web) with bricks. It was good, but the chili wasn't noticeable. For a side there was Caramelized Spicy Green Beans (web) and Clothilde Dusoulier's Perfect Roasted Potatoes. Both these were good. I skipped a beat and made some rice as a go-with, but I needed to make rice for tomorrow's meal, so it won't go to waste. Mini ice cream bars for after.

Yogurt on overnight.

Tuesday/16-Apr-19: For dinner, I sort of made a 2/3 recipe of Chipotle Meatballs (web) with 350g of ground meat, but all the sauce. We ate all the meatballs and I've got some of the sauce to freeze. Served over linguine, followed by a bit salad. And chocolate easter bunny for dessert.

Wednesday/17-Apr-19: Dinner was Cajun Salmon Burgers (web), pretty yummy these were, and easy. Served with guacamole and sautéed veg (onion, garlic, broccoli, zuke) from the fridge. We had a pair of madeleines as we walked down to the potager and some chocolate easter bunny later.

Thursday/18-Apr-19: Shopping day.

Dinner was Fish in Ajillo Sauce (web), with lieu noir. Served with polenta (rather than rice) and some steamed broccoli that Corinne gave me this morning with olive oil, butter, and lemon juice. Good it all was. Before dinner we both ate a cornuelle that I got at the boulangerie. Nothing more needed.

Yogurt on overnight

Friday/19-Apr-19: Dinner was boudin noir (Bearnaise, whatever that means in this case). Planned it to use up the last of the Banana-Ginger Chutney, only to find that the chutney was moldy. Before it's time. Scrounged some other chutneys from the fridge. With some smashed potatoes and leeks. Followed by salad. Then some strawberries and ice cream.

Saturday/20-Apr-19: Dinner was a half dose of Pappardelle with Roasted Butternut Squash (web; cookbooker). This was easy and quite tasty. I meant to serve it with a salad, but forgot to buy another sack. But, it turns out that there was plenty of arugula in the dish itself. Ha, turns out I've made this before, using sorrel instead of arugula. Nevermind, it's good. Strawberries and ice cream again for dessert.

Sunday/21-Apr-19: Dinner was a half dose of Lamb Shanks Adobo (Sunset, p426; cookbooker). This was extremely good. Served with Los Tios Mexican Rice (TexMex, p163; cookbooker). I was thinking of making some plain rice with a bit of ground cumin, but bumped into this recipe, which was quite good and not too hard at all. And there was Ensalada de Ejotes—Sperziebonensalade met Feta (from a Mexican cooking course I took in Amstelveen). This was easy and yummy.


I used some mangoes that have been hanging around for a while to make Postre de Mango (from the same Mexicen cooking course). This was crushed cookies to make the bottom, topped with mangos puréed with condensed milk and fromage blanc. Quite sweet from the condensed milk, but not bad.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: n/a
Cookbooks of the month: n/a
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no