Monday/19-Feb-19: Nothing happened in the kitchen today. We had lunch in Limoges with Cath before we went to visit a museum. The plat du jour was boudin noir with chestnuts. The boudins were cut lengthwise into three slices. I've sliced it crosswise, but never thought to slice it the other way. Made a nice presentation.
Tuesday/20-Feb-19: Dinner was a half recipe of Chicken Curry (Stews, p35; cookbooker), made with turkey oysters rather than kip filets. Not bad, a bit bland.
Wednesday/21-Feb-19: Shopping today.
Dinner was Codfish Steaks in Yogurt (MJInvite, 122), with lieu noir. This was so-so. The fish was good, but the sauce was overpowering. Served with Green Beans with Ginger (MJInvite, p151), which was good. But I didn't cook the green beans the full 40min; that seems entirely too much. Also some Turmeric Rice (Q&E, p100), which is easy and good. Some store-bought riz au lait for dessert.
Thursday/22-Feb-19: Dinner was a half dose of Spicy Cajun Shrimp (MW@Home, p255), an old favorite. Served over plain rice. Then a big salad. For dessert there was some Cherry Cream Cheese Strudl (web), which was easy and pretty darn good.
Friday/23-Feb-19: Leftover pizza for dinner.
Yogurt on overnight.
Saturday/24-Feb-19: Dinner was a half dose of Pork Medallions with Mustard-Chive Sauce (web). Good stuff. With some steamed broccoli and pasta. Mini ice cream bars for after. Then off to see La Traviata at the cinema, with Sophie not yet in. As we got home, one of the neighborhood strays went into the backyard and there was a cat fight. We expect Sophie was involved. She hasn't come back in as we go to bed.
Sunday/25-Feb-19: No pasta-making tonight. We had Fettuccine alle Zucchini e Zaafferano (ClassPasta, p91) with fresh, store-bought pasta. Have made this before and it's still good, if a bit tedious prepping the zuke. And a salad. And half of a Langres cheese. And the rest of the cherry strudl. We're full.
Went through several vegetarian books looking for next month's cookbook-of-the-month, putting one out for recycling.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4; #3 COOKBOOK: yes
Cookbooks of the month: Stews
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: no
This year: #7 PROJECT: no
Showing posts with label ~MJInvite. Show all posts
Showing posts with label ~MJInvite. Show all posts
Tuesday, February 19, 2019
Monday, April 23, 2018
This week in the kitchen
Monday/23-Apr-18: Well, it was supposed to be a pasta-making day, but I just didn't feel like it. So we had tagliatelle from the freezer, to make a 3/4-ish version of Pici ai Fegatini di Pollo e Radicchio—Pici with Chicken Livers and Radicchio (Lorenza, p130; cookbooker). Served with a big salad.
Yogurt on overnight.
Tuesday/24-Apr-18: Our meal was about a third recipe of Lapin à la Moutarde (SaveurFR, p197), accompanied by steamed broccoli and buckwheat crozets. Nice tastes.
Wednesday/25-Apr-18: Oops, forgot my camera today. For our meal, we had a halfish recipe of Chicken Messina (BirdHand, p113), kind of a poor-man's (or lazy cook's) version of vitello tonnato. Very good it was, nicely poached chicken with a tasty sauce. Served with North African Zucchini or Squash Salad (MedHot2, p87), wherein I forgot to add the chopped mint, and Moroccan couscous. Tasty eating all around.
Thursday/26-Apr-18: Shopping today. I noticed some "vegetable" pasta shapes and bought a couple—some fusilli of chickpeas and corn and some fusilli of red lentils and carrots. We'll see how those are.
Our meal was Cod Steaks in Yogurt (MJInvite, p122), which was good enough, but not a favorite. Served with Rice and Peas with Garam Masala (SpiceKitch, p65) and Salaad (MJ@Home, p235). These both tasty. Some Häagen Dasz ice cream cups for dessert.
Yogurt on overnight.
Friday/27-Apr-18: Lunch at Cath's today. Nothing happened in the kitchen.
Saturday/28-Apr-18: Our meal was Chile-Crusted Scallops with Cucumber Salad (web), which was pretty good. The cuke salad was good on its own (more lemon juice, less olive oil than asked) and extra good with the scallops mixed in. Unfortunately the chiles started Ed off on a coughing jag. Served with some of the chickpea fusilli dressed with olive oil, butter, and black pepper. This was quite good.
Yesterday I found the recipe for Soupe Épicée au Chocolat (VPG; web) stuck in a book; made a half recipe for tonight's meal. I used 100g of 85% chocolate and 50g or 70% chocolate. Melted these in my double boiler. The cream is infused with cardamom pods, a star anise, cinnamon stick, a clove, and some freshly ground pepper. That's strained into the melted chocolate. Pretty tasty.
Sunday/29-Apr-18: Again, it was supposed to be fresh pasta today, but I didn't feel like it, or like I had the time. Used boxed pasta to make Linguine with Lemon, Garlic, and Thyme Mushrooms (at Food52: web; at Nigella's site: web). Good and easy. I've made this before, in June-2014, but collected it again. Worthy of a repeat. Served with roasted asparagus and a big salad. Some of the chocolate "soup," now solidified, with strawberries and cream, which didn't go at all.
Coquelet on to marinate for tomorrow's meal.
Yogurt on overnight.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: BirdHand
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
Yogurt on overnight.
Tuesday/24-Apr-18: Our meal was about a third recipe of Lapin à la Moutarde (SaveurFR, p197), accompanied by steamed broccoli and buckwheat crozets. Nice tastes.
Wednesday/25-Apr-18: Oops, forgot my camera today. For our meal, we had a halfish recipe of Chicken Messina (BirdHand, p113), kind of a poor-man's (or lazy cook's) version of vitello tonnato. Very good it was, nicely poached chicken with a tasty sauce. Served with North African Zucchini or Squash Salad (MedHot2, p87), wherein I forgot to add the chopped mint, and Moroccan couscous. Tasty eating all around.
Thursday/26-Apr-18: Shopping today. I noticed some "vegetable" pasta shapes and bought a couple—some fusilli of chickpeas and corn and some fusilli of red lentils and carrots. We'll see how those are.
Our meal was Cod Steaks in Yogurt (MJInvite, p122), which was good enough, but not a favorite. Served with Rice and Peas with Garam Masala (SpiceKitch, p65) and Salaad (MJ@Home, p235). These both tasty. Some Häagen Dasz ice cream cups for dessert.
Yogurt on overnight.
Friday/27-Apr-18: Lunch at Cath's today. Nothing happened in the kitchen.
Saturday/28-Apr-18: Our meal was Chile-Crusted Scallops with Cucumber Salad (web), which was pretty good. The cuke salad was good on its own (more lemon juice, less olive oil than asked) and extra good with the scallops mixed in. Unfortunately the chiles started Ed off on a coughing jag. Served with some of the chickpea fusilli dressed with olive oil, butter, and black pepper. This was quite good.
Yesterday I found the recipe for Soupe Épicée au Chocolat (VPG; web) stuck in a book; made a half recipe for tonight's meal. I used 100g of 85% chocolate and 50g or 70% chocolate. Melted these in my double boiler. The cream is infused with cardamom pods, a star anise, cinnamon stick, a clove, and some freshly ground pepper. That's strained into the melted chocolate. Pretty tasty.
Sunday/29-Apr-18: Again, it was supposed to be fresh pasta today, but I didn't feel like it, or like I had the time. Used boxed pasta to make Linguine with Lemon, Garlic, and Thyme Mushrooms (at Food52: web; at Nigella's site: web). Good and easy. I've made this before, in June-2014, but collected it again. Worthy of a repeat. Served with roasted asparagus and a big salad. Some of the chocolate "soup," now solidified, with strawberries and cream, which didn't go at all.
Coquelet on to marinate for tomorrow's meal.
Yogurt on overnight.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: BirdHand
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
Sunday, April 20, 2014
IHCC: April Potluck
This week has been full of Nigel Slater dishes, a potluck spread over several days, thanks to The 30-Minute Cook. This is my newest Slater cookbook and looks like it will be a favorite.
Tuesday was shopping day, which means fish for dinner. Herbed Salmon with Garlic Cream Sauce (p118) was this week's choice. Strips of salmon are rolled in chopped herbs (a mix of tarragon, chervil, dill, parsley, whatever you have) and sautéed in garlic butter. When this fish is done, crème fraîche or some other creamy thing is stirred in to make the sauce. Then a squeeze of lemon to brighten it all.
Could hardly be easier to make and very good to eat. I served the fish with roasted asparagus, the first from our garden, and orzo.
Tuesday was shopping day, which means fish for dinner. Herbed Salmon with Garlic Cream Sauce (p118) was this week's choice. Strips of salmon are rolled in chopped herbs (a mix of tarragon, chervil, dill, parsley, whatever you have) and sautéed in garlic butter. When this fish is done, crème fraîche or some other creamy thing is stirred in to make the sauce. Then a squeeze of lemon to brighten it all.
Could hardly be easier to make and very good to eat. I served the fish with roasted asparagus, the first from our garden, and orzo.
Then I addressed the on-going project of reducing the freezer backlog. This book has a great section on lamb, including things to do with cooked lamb.
First there was Lamb Hash (p179). You need cooked lamb, shredded, and cooked potatoes, chopped. Fry an onion in drippings or butter, stir in a spoonful of flour, then add the lamb and potatoes with lots of salt and pepper. Pour some stock over it all, cover, and simmer for 15 minutes or so. Stir and simmer a bit more. It's ready to eat when most of the liquid is gone. Ed asked what it was flavored with — nothing but salt and pepper. But good it was.
For the rest of the lamb, there was Lamb in Spiced Gravy (p179 again), a sort of Indian curry-ish dish. There's much more lamb in this than in the hash (350g vs 225g) which actually seemed like too much as i was serving, but nobody complained about the quantity. This again starts with frying an onion in butter; I used grapeseed oil instead to make it a bit lighter on the animal fat. Then add lots of garlic, cayenne, ground coriander, tomatoes (I used puréed tomatoes from last fall's harvest), and stock for a 10-minute simmer. Stir in some sour cream (crème fraîche again) and garam masala, then lay the sliced meat in the sauce to simmer longer.
I served this over basmati rice along with Green beans with Ginger from Madhur Jaffrey's An Invitation to Indian Cooking (p151), which could also be part of the potluck.
Visit this week's I Heart Cooking Clubs to see what other folks have made for this month's potluck.
Monday, April 14, 2014
This week in the kitchen
Monday/14-Apr-14: Yogurt on overday with the lids on.
Dinner was a half dose of Emeril's Rigatoni with Broccoli and Sausage (web), using the last of my homemade Italian sausage from the freezer. And a big salad. That was all.
Yogurt didn't seem to be done after 11 hours, or maybe it was my imagination. Added two more hours then popped it in the fridge when done.
Tuesday/15-Apr-14: Yogurt was fine this morning. Yogurt with the lids on doesn't seem to have the skin on top that it does without the lids.
Shopping today. Bought strawberries and rhubarb off piste. Made Rhubarb Crumble (MC); it's good.
Dinner for Nigel Slater tonight, Herbed Salmon with Garlic Cream Sauce (p118, 30MinCook). Served with roasted asparagus (our first, and maybe last, harvest) and orzo. I went down to cut some asparagus only to find that Ed had been there first. He had over-enthusiastically cut every last spear, thick and thin, tall and short. Poor plant roots now have no way to gather energy for the rest of the season and the winter. With luck there are some spears just below the surface that he missed. Otherwise, this may be the beginning and end of our asparagus patch. We planted 20 and 18 took. How many will return?
Wednesday/16-Apr-14: Dinner was half of an Ottolenghi recipe of Gigli with Chickpeas and Za'atar (web). Good it was too. Not quite a vegetarian dish with anchovies and chicken stock, but close enough for our house. Then a salad. Then more of the yummy rhubarb cobbler. Since this is Potluck week, this could have been an IHCC dinner also, but I didn't think to take a picture.
Thursday/17-Apr-14: Nigel Slater again tonight with Lamb Hash (30MinCook, p179) using lamb from the freezer. Served with steamed broccoli dressed with olive oil, pepper flakes, and garlic slivers. I was too full for dessert; Ed ate the odd mini Magnum we have left from company.
Friday/18-Apr-14: Pizza night tonight. Grilled eggplant, zucchini, and broccoli, some chopped artichoke bottoms from a can, some chopped olives, mozzarella, and goat cheese. I'm thinking my non-tomato pizza sauce may actually be better than the tomato kind. We split a classic magnum for dessert.
Saturday/19-Apr-14: There's one fat asparagus coming up right now. Doesn't look too good for the asparagus patch.
Nigel Slater yet again, using up the cooked lamb from the freezer. Lamb in Spiced Gravy (30MinCook, p179). Served with Green Beans with Ginger (MJInvite, p151) and plain basmati rice. For afters we split a cornuelle I bought at the boulanger this afternoon.
Sunday/20-Apr-14: Yogurt on overday.
For lunch, using odds and ends from the fridge, I made pizza sort of things on halved pitas, with pyramid goat cheese, the remaining grilled veg and artichoke hearts from the proper pizza, a chopped tomato, and I forget what else. This turned out to be too similar to what was on the dinner plan, and neither of us were very hungry. So we had ravioli alla panna with some frozen spinach, pine nut, and raisin ravioli. And a salad. That was all.
Started ice cream for tomorrow.
The three Nigel Slater dinners got wrapped up in a single post for IHCC.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 4
This month: #3 PASTA: no; #4 FotW: no; #5 BREAD: 0
Dinner was a half dose of Emeril's Rigatoni with Broccoli and Sausage (web), using the last of my homemade Italian sausage from the freezer. And a big salad. That was all.
Yogurt didn't seem to be done after 11 hours, or maybe it was my imagination. Added two more hours then popped it in the fridge when done.
Tuesday/15-Apr-14: Yogurt was fine this morning. Yogurt with the lids on doesn't seem to have the skin on top that it does without the lids.
Shopping today. Bought strawberries and rhubarb off piste. Made Rhubarb Crumble (MC); it's good.
Dinner for Nigel Slater tonight, Herbed Salmon with Garlic Cream Sauce (p118, 30MinCook). Served with roasted asparagus (our first, and maybe last, harvest) and orzo. I went down to cut some asparagus only to find that Ed had been there first. He had over-enthusiastically cut every last spear, thick and thin, tall and short. Poor plant roots now have no way to gather energy for the rest of the season and the winter. With luck there are some spears just below the surface that he missed. Otherwise, this may be the beginning and end of our asparagus patch. We planted 20 and 18 took. How many will return?
Wednesday/16-Apr-14: Dinner was half of an Ottolenghi recipe of Gigli with Chickpeas and Za'atar (web). Good it was too. Not quite a vegetarian dish with anchovies and chicken stock, but close enough for our house. Then a salad. Then more of the yummy rhubarb cobbler. Since this is Potluck week, this could have been an IHCC dinner also, but I didn't think to take a picture.
Thursday/17-Apr-14: Nigel Slater again tonight with Lamb Hash (30MinCook, p179) using lamb from the freezer. Served with steamed broccoli dressed with olive oil, pepper flakes, and garlic slivers. I was too full for dessert; Ed ate the odd mini Magnum we have left from company.
Friday/18-Apr-14: Pizza night tonight. Grilled eggplant, zucchini, and broccoli, some chopped artichoke bottoms from a can, some chopped olives, mozzarella, and goat cheese. I'm thinking my non-tomato pizza sauce may actually be better than the tomato kind. We split a classic magnum for dessert.
Saturday/19-Apr-14: There's one fat asparagus coming up right now. Doesn't look too good for the asparagus patch.
Nigel Slater yet again, using up the cooked lamb from the freezer. Lamb in Spiced Gravy (30MinCook, p179). Served with Green Beans with Ginger (MJInvite, p151) and plain basmati rice. For afters we split a cornuelle I bought at the boulanger this afternoon.
Sunday/20-Apr-14: Yogurt on overday.
For lunch, using odds and ends from the fridge, I made pizza sort of things on halved pitas, with pyramid goat cheese, the remaining grilled veg and artichoke hearts from the proper pizza, a chopped tomato, and I forget what else. This turned out to be too similar to what was on the dinner plan, and neither of us were very hungry. So we had ravioli alla panna with some frozen spinach, pine nut, and raisin ravioli. And a salad. That was all.
Started ice cream for tomorrow.
The three Nigel Slater dinners got wrapped up in a single post for IHCC.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 4
This month: #3 PASTA: no; #4 FotW: no; #5 BREAD: 0
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