Monday/17-Feb-20: Dinner was Pork Loin Roast with Sauerkraut (ClayCook1, p45). The sauerkraut lost all its juice on the way home, so there was no gravy. I forgot to slice up the apple for the cooking, I sautéed the apple slices (peeled) and stirred them into the sauerkraut at the end. To go with, I mashed some potatoes and steamed some green beans. For dessert, we finished off the peach cobbler. We're happily full.
Tuesday/18-Feb-20: The wok burner on the stove was successfully replaced today. Hooray.
Dinner was Lasagnes Saumon Fumé et Poireau (VPG/may19, web). This was fairly easy to assemble and quite tasty. Followed by a salad. Then a pair of chocolate-covered madeleines each.
Wednesday/19-Feb-20: Leftovers night. We had the rest of the pork loin and sauerkraut, with some orecchiette, because I didn't feel like dealing with potatoes, and some steamed broccoli. Meanwhile I used up my (ancient) white chocolate from the US to make White Chocolate Pudding (web), and served with some defrosted blueberries. I used 3 tablespoons rather than 1/4 cup of sugar (sucre de canne) and it was still too sweet. We're stuffed.
Thursday/20-Feb-20: Shopping today.
Dinner was Broiled Fish Steaks with Fresh Ginger Sauce (Tabasco, p72) with tuna. This was yummy. The sauce would be good with white meat chicken and maybe even a pork chop. Served with French Beans with Sesame Seeds (RezaSpice, p118), which was good. And New Potatoes with Cumin (Q&E, p91), an old favorite. Finished off the White Chocolate Pudding for after. We're full.
Friday/21-Feb-20: Dinner was a half dose of Sheet-Pan Harissa Chicken with Carrots and Cauliflower (web), served with fettucelle (looks like wide, thick linguine). This was ok. The veggies are first steamed on the sheet pan, then the chicken added. I didn't much like the sweet of the onions, but the harissa made everything tasty. Nice crispy chicken skin. Some store-bought cheesecake for after.
Saturday/22-Feb-20: Dinner was a half dose of Creamy Polenta with Mushroom Ragù (web). This was good. A bit more polenta, maybe 1/2 more for the whole recipe, might have been nice, since the polenta disappeared under the ragù. Then a salad. Then the rest of the cheesecake. We were full.
Sunday/23-Feb-20: Dinner was a half dose of Rabbit and Lemon, a recipe I got somewhere, but neglected to record and can't find searching. The lemony bit was regular lemon and a preserved lemon. There was more juice left than I expected at the end, I thickened this with a bit of cornstarch (just too much really) and called it gravy. Served with trio rice and some steamed broccoli. Then a pair of chocolate-covered madeleines each for after.
Progress on goals
This week: #1 VEG/FISH: 3; #2 BACKLOG: no
This month: #3 GUESTS: no
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW
Showing posts with label ~ClayCook1. Show all posts
Showing posts with label ~ClayCook1. Show all posts
Monday, February 17, 2020
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
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
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
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