Monday/26-Aug-19: Dinner was Steak au Poivre (How2Eat, p153). My steaks were too thin, but it was still quite good. Some long-grain brown rice for a side. And some steamed broccoli with a sauce of sautéed garlic and shiitakes. Some St Felicien for after. Then some chocolate squares.
Tuesday/27-Aug-19: Dinner out with Patrice&Wim tonight. Nothing happened in the kitchen.
Wednesday/28-Aug-19: Off for a haircut today. Simple dinner of little Drôme raviolis with cilantro pesto from the freezer, followed by a salad with lots of home-grown tomatoes, followed by the last of the St Felicien, followed by some chocolate-covered madeleines.
Yogurt on overnight.
Thursday/29-Aug-19: Shopping today.
Dinner was Fish in a Boat, Asian Style (Desperation, p304), which was okay but nothing special. And some basmati rice sprinkled with a Japanese flavor topping that James sent us; we both thought this was unpleasantly sweet. And some Garlicky Green Beans (Desperation, p18), which were pretty good. Some store-bought cheesecake for dessert. (Too bad, we're going to have to finish this tomorrow.)
Friday/30-Aug-19: Dinner was Boudin Noir aux Pommes (web). This was pretty good stuff. Served with Spaetlze (from MW@Home). Then a big salad with lots of tomatoes from the potager. Then the rest of the store-bought cheesecake.
Yogurt on overnight.
Saturday/31-Aug-19: Dinner out this evening. Nothing happened in the kitchen.
Sunday/1-Sep-19: Deseeded, cooked, and buzzed a bunch of tomatoes this afternoon. Froze up 3 1-cup jars.
Dinner was Revoltillo—Scrambled Eggs with Tomatoes and Peas (TLCarib, p71). This was okay, but maybe not the best of these scrambled egg dishes. Then a salad. Then some chaource. Then some chocolate-covered corn flakes. We're full.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: How to Eat for August, none for September
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
This year: #7 PROJECT: no
Monday, August 26, 2019
Monday, August 19, 2019
This week in the kitchen
Monday/19-Aug-19: Busy day today, a trip to the vet, a visit from the mayor and vice-mayor, and a trip to the gendarmerie. Didn't feel like cooking what was on the plan, so exchanged with tomorrow's meal.
We had a halfish version of Spicy Thai Basil Chicken (web). Chopped up some aiguillettes to use instead of ground chicken. This was fast and easy. Served with a bit of basmati rice. Some mini ice cream bars for dessert. Then the last bit of our Toulouse chocolate.
Tuesday/20-Aug-19: Dinner was a half dose of Tortino di Pomodori—Hot Tomato Pie (TuscTable, p108). Except for the part about peeling the tomatoes, this was really easy and very tasty. Then a salad. Then we finished the buttermilk ice cream
Wednesday/21-Aug-19: Dinner was a half dose of Poblanos Stuffed with Cheddar and Chicken (web). Simmered the chicken to cook and used the stock for long-grain brown rice. Had lots of that; froze up enough for some fried rice. English cheddar maybe wasn't the best cheese choice, but still it was quite edible. For second course, I made up a salad of home-grown tomatoes, feta, onions, cuke, and mint. Tasty. Chocolate-covered madeleines for after.
Thursday/22-Aug-19: Shopping today.
Vanessa was on our porch today in spite of the Privé sign. Too much excitement with the maire and gendarmes. We think V actually called the gendarmes. I tried, but they sent me to the mairie. The answer machine message there gave me the maire's cell phone.
Dinner was Roast Cod with Upmarket Mushy Green Peas (How2Eat, p194). Used lieu noir instead of cod. The fish was slightly overdone, cooked much shorter time than asked. The mushy peas were good, certainly better than those from a can. Served with some small boiled potatoes. Chocolate custard things for dessert.
Friday/23-Aug-19: Made some Pineapple Upside-Down Cake (MC) using my old recipe, originally from Betty Crocker, but modified. The recipe in Joy of Cooking for this is a fancy cake with separated eggs. Not what this rustic cake is supposed to be.
I bought another packet of poblanos yesterday and we had a half recipe of Chiles Rellenos Casserole (CL90, p147). Pretty good stuff. Meant to make guacamole, but all four avocados in house were bad. Served with a tomato salad, almost a salsa sort of thing, that was pretty good. Ed's t-shirt showed his dinner, a splash of red wine, some tomato juice, and some caramel from the cake. Oh well.
Saturday/24-Aug-19: Nice afternoon with Cath, we went to the Marché des Potiers in Montbron, then to the art exhibit at the chateau there. It was nice in spite of being so hot, although the chateau was cool inside. We came home, had some tea, and then dinner.
We started with Salade de Mâche aux Magrets de Canard. Not sure where I found this recipe (I just wrote down the ingredients), but it's really simple and delicious. Per person: 4 tranches magret de canard seche, fat removed, 3 sun-dried tomatoes (I made lengthwise slices), 20g of pine nuts, and some parmesan shavings, all topped with a little vinaigrette.
Our main was Escalopines de Veau de Noix et de Roquefort (web). This was easy and super yummy. Used all the topping for slightly less meat. Served with pasta and pesto. Then some Pineapple Upside Down Cake. Nice dinner.
Sunday/25-Aug-19: Dinner from the freezer more or less. Ed barbecued that had marinated for a bit in charmoula. And the rest of the little potatoes I bought on Thursday with some cilantro pesto. And some Courgettes with Lemon, Caper Dressing (web). (Turns out I made these before, in nov14.) All were good. We finished the Pineapple Upside Down Cake for afters.
Yogurt on overnight.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #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
We had a halfish version of Spicy Thai Basil Chicken (web). Chopped up some aiguillettes to use instead of ground chicken. This was fast and easy. Served with a bit of basmati rice. Some mini ice cream bars for dessert. Then the last bit of our Toulouse chocolate.
Tuesday/20-Aug-19: Dinner was a half dose of Tortino di Pomodori—Hot Tomato Pie (TuscTable, p108). Except for the part about peeling the tomatoes, this was really easy and very tasty. Then a salad. Then we finished the buttermilk ice cream
Wednesday/21-Aug-19: Dinner was a half dose of Poblanos Stuffed with Cheddar and Chicken (web). Simmered the chicken to cook and used the stock for long-grain brown rice. Had lots of that; froze up enough for some fried rice. English cheddar maybe wasn't the best cheese choice, but still it was quite edible. For second course, I made up a salad of home-grown tomatoes, feta, onions, cuke, and mint. Tasty. Chocolate-covered madeleines for after.
Thursday/22-Aug-19: Shopping today.
Vanessa was on our porch today in spite of the Privé sign. Too much excitement with the maire and gendarmes. We think V actually called the gendarmes. I tried, but they sent me to the mairie. The answer machine message there gave me the maire's cell phone.
Dinner was Roast Cod with Upmarket Mushy Green Peas (How2Eat, p194). Used lieu noir instead of cod. The fish was slightly overdone, cooked much shorter time than asked. The mushy peas were good, certainly better than those from a can. Served with some small boiled potatoes. Chocolate custard things for dessert.
Friday/23-Aug-19: Made some Pineapple Upside-Down Cake (MC) using my old recipe, originally from Betty Crocker, but modified. The recipe in Joy of Cooking for this is a fancy cake with separated eggs. Not what this rustic cake is supposed to be.
I bought another packet of poblanos yesterday and we had a half recipe of Chiles Rellenos Casserole (CL90, p147). Pretty good stuff. Meant to make guacamole, but all four avocados in house were bad. Served with a tomato salad, almost a salsa sort of thing, that was pretty good. Ed's t-shirt showed his dinner, a splash of red wine, some tomato juice, and some caramel from the cake. Oh well.
Saturday/24-Aug-19: Nice afternoon with Cath, we went to the Marché des Potiers in Montbron, then to the art exhibit at the chateau there. It was nice in spite of being so hot, although the chateau was cool inside. We came home, had some tea, and then dinner.
We started with Salade de Mâche aux Magrets de Canard. Not sure where I found this recipe (I just wrote down the ingredients), but it's really simple and delicious. Per person: 4 tranches magret de canard seche, fat removed, 3 sun-dried tomatoes (I made lengthwise slices), 20g of pine nuts, and some parmesan shavings, all topped with a little vinaigrette.
Our main was Escalopines de Veau de Noix et de Roquefort (web). This was easy and super yummy. Used all the topping for slightly less meat. Served with pasta and pesto. Then some Pineapple Upside Down Cake. Nice dinner.
Sunday/25-Aug-19: Dinner from the freezer more or less. Ed barbecued that had marinated for a bit in charmoula. And the rest of the little potatoes I bought on Thursday with some cilantro pesto. And some Courgettes with Lemon, Caper Dressing (web). (Turns out I made these before, in nov14.) All were good. We finished the Pineapple Upside Down Cake for afters.
Yogurt on overnight.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #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, August 12, 2019
This week in the kitchen
Monday/12-Aug-19: Dinner was Shrimp Dopiaza (30MinInd, p73), shrimp in a tasty onion sauce. Served with Jeera Rice (30MinInd, p99), which as good as it has been before, and Spinach with Besan (30MinInd, p79), which was barely edible. Not sure why, all the ingredients seemed ok, but the result was bitter. And the besan-water mix turned to a pancake almost immediately. I added more water and tried to thin it down, but that only worked a bit. We had kind of mini-dumplings of besan. Good thing besan is tasty. More Toulouse chocolate for dessert.
Tuesday/13-Aug-19: Lunch out with Cath today. Nothing happened in the kitchen.
Wednesday/14-Aug-19: Yogurt on overday.
Dinner out with Patrice and Wim. Nothing much happened in the kitchen.
Thursday/15-Aug-19: Our charming neighbor threw the three hanging baskets of begonias over the fence into the back yard last night. This upset our day, and we didn't feel like going to the fête this evening. I didn't feel like eating at all. Ed had just a bite.
Friday/16-Aug-19: Shopping today.
Our dinner was Barbecued Salmon (web). Oops, I forgot I'm out of hoisin sauce (already on the list for Grand Frais), so had to improvise that with some spicy plum chutney and a bit of prune juice. Wasn't too bad as substitutes go. Served with a pilaf with dried, reconstituted cèpes. Followed by a simple salad with Buttermilk-Thyme Dressing (VegHarv, p298).
Saturday/17-Aug-19: Patrice and Wim for dinner today. For our apéro, there were some mini bell peppers filled with a mixture of cream cheese, feta, garlic, chives, and parsley. For our main, we had Spice-Crusted Pork Tenderloins with Banana-Date Chutney (License, p150). I had three pork tenderloins; Ed couldn't keep the fire going long enough to finish cooking the biggest one, so that's in the freezer now. And because there was no fire, I had to grills the eggplant slices under the broiler. Spread these with a bit of chili-garlic sauce for the last minutes of broiling. And there was All-Purpose Rice-and-Beans (BigFlav, p262), which is really yummy. P&W brought toetjes for dessert. I'd made the broth for Buttermilk Ice Cream; we'll have that tomorrow.
Sunday/18-Aug-19: Yogurt on overday.
Major rethink of the meal plan today, to account for leftovers and poblanos.
Tonight we had the leftover beans and rice. With two of the poblanos, I made kind of a Roasted Poblano Lime Crema, loosely based on web and web. Think it was a bit strong on the lime, but still it was good with the rice&beans. Also some Banana-Date Chutney. Later I froze up the Buttermilk Ice Cream (MC), which was good.
Didn't get anything from my cookbook-of-the-month made this week. Today's plan will go to next week. Thinking I'll skip this for next month. I have a book chosen, but don't feel like bothering with it.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: no
Cookbooks of the month: How to Eat
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no
Tuesday/13-Aug-19: Lunch out with Cath today. Nothing happened in the kitchen.
Wednesday/14-Aug-19: Yogurt on overday.
Dinner out with Patrice and Wim. Nothing much happened in the kitchen.
Thursday/15-Aug-19: Our charming neighbor threw the three hanging baskets of begonias over the fence into the back yard last night. This upset our day, and we didn't feel like going to the fête this evening. I didn't feel like eating at all. Ed had just a bite.
Friday/16-Aug-19: Shopping today.
Our dinner was Barbecued Salmon (web). Oops, I forgot I'm out of hoisin sauce (already on the list for Grand Frais), so had to improvise that with some spicy plum chutney and a bit of prune juice. Wasn't too bad as substitutes go. Served with a pilaf with dried, reconstituted cèpes. Followed by a simple salad with Buttermilk-Thyme Dressing (VegHarv, p298).
Saturday/17-Aug-19: Patrice and Wim for dinner today. For our apéro, there were some mini bell peppers filled with a mixture of cream cheese, feta, garlic, chives, and parsley. For our main, we had Spice-Crusted Pork Tenderloins with Banana-Date Chutney (License, p150). I had three pork tenderloins; Ed couldn't keep the fire going long enough to finish cooking the biggest one, so that's in the freezer now. And because there was no fire, I had to grills the eggplant slices under the broiler. Spread these with a bit of chili-garlic sauce for the last minutes of broiling. And there was All-Purpose Rice-and-Beans (BigFlav, p262), which is really yummy. P&W brought toetjes for dessert. I'd made the broth for Buttermilk Ice Cream; we'll have that tomorrow.
Sunday/18-Aug-19: Yogurt on overday.
Major rethink of the meal plan today, to account for leftovers and poblanos.
Tonight we had the leftover beans and rice. With two of the poblanos, I made kind of a Roasted Poblano Lime Crema, loosely based on web and web. Think it was a bit strong on the lime, but still it was good with the rice&beans. Also some Banana-Date Chutney. Later I froze up the Buttermilk Ice Cream (MC), which was good.
Didn't get anything from my cookbook-of-the-month made this week. Today's plan will go to next week. Thinking I'll skip this for next month. I have a book chosen, but don't feel like bothering with it.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: no
Cookbooks of the month: How to Eat
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no
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
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
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