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 for July, no for August; #5 BREAD: no for July, no for August; #6 GUESTS: yes for July, no for August
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