Monday/11-Nov-19: We had an early meal today so we could go see a film. There was Rice with Black Pepper Sauce (Savory, p253). I didn't use the mortar and pestle for the herbs, just chop-chop-chop. Gave the pepper corns (all 2tsps) a spin in the spice grinder.
Used about half mozzarella and half Abondance for the cheese.
I think this would be good with short-grain brown rice, although no longer quick. Started with a simple salad.
Tuesday/12-Nov-19: Dinner was Harissa Lamb with Chickpeas (web). This was good, but I thought it a bit too sweet. Maybe a handful of raisins would have been better apricots. Served with Moroccan couscous (store-bought mix) and snijbonen in chunks with a squirt of lemon. Some chocolate-covered cornflakes for after.
Wednesday/13-Nov-19: Buddy to the vet again today, and me to get haircut. Dinner was leftover enchilada casserole with a new dose of guacamole. Mini ice creams for dessert. We're full.
Yogurt on overnight.
Thursday/14-Nov-19: Shopping today.
Dinner was Salmon Chowder (web), sort of. Lots of changes. I used fresh cauliflower, boiled for a bit with some potatoes that needed using. No leftover mashed potatoes, used some potato flour. It was good, nice on a cold-blustery evening.
Friday/15-Nov-19: Lovely lunch out for Ed's birthday. Nothing further happened in the kitchen.
Saturday/16-Nov-19: Our meal was Golden Cauliflower and Rice Pilaf (VegHarv, p144). This was good, but not really a meal. Like most French recipes, curry powder is just waved at the dish, without adding a strong flavor. Followed by a salad. Then various chocolatey things for after.
Sunday/17-Nov-19: Made some Römertopf bread today, based on One Perfect Loaf (ClayCook2, p126). This is a popular recipe. First I put the water in the bowl to the mixer, then turned around to get the yeast and couldn't find it. I looked in the freezer but didn't see yeast. I searched all the Ivar shelves thinking the jar might have been displaced. Finally I looked again in the freezer and there it was. Duh. So I continued. I used T110 flour (semi-whole wheat, whatever that means), using all that was specified plus about 1/2cup T65 (bread flour) to make the dough a proper dough. (I used the mixer and dough hook for all the mixing.) I forgot to soak the pot before the end of the first rising period so had to extend that. Finally got it in the oven. We had come slices with our dinner. It was good. The Römertopf makes a funny shaped loaf with its flared sides.
Yogurt on overday. I seem to have unplugged the yogurt maker when I unplugged the mixer, not sure how or why. Plugged it back in and guess at a time to finish.
Dinner was a halfish recipe of Bacon, Spinach and Fromage Blanc Frittata (web). In the end I didn't really follow the recipe. Baking the eggs for 35min didn't see like a good idea. I cooked all on the stovetop (cast-iron skillet, covered) for 10-ish minutes till it was set, then added the cheeses and popped under broiler. Instead of the cloth-bound Cabot cheddar cheese from Jasper Hill, I used store-bought old mimelotte. The frittata was edible, nothing special. Both of us were fairly full so we didn't have any kind of a dessert.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4; #3 COOKBOOK: none
Cookbooks of the month: n/a
This month: #4 PASTA: no; #5 BREAD: yes; #6 GUESTS: no
This year: #7 PROJECT: no
Showing posts with label ~ClayCook2. Show all posts
Showing posts with label ~ClayCook2. Show all posts
Monday, November 11, 2019
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
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
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
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 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
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
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