This week in the kitchen

Monday/20-Sep-21: Yogurt on overday. Put a rouelle de porc on to brine for tomorrow's dinner. 

We both had dentist appointments this afternoon, so I planned for a dinner that didn't require lots of chewing. We had Risotto con Spinaci (TuscKitch, p122), which was better than I expected really. The spinach was added at the beginning of cooking and I was afraid it would be mushy and unpleasant tasting, but it was fine. Luongo has you make a risotto by puttig the rice and all liquid in the pan at once. I added the stock bit by bit as I usually do. (Ed threw away the extra stock, which I was going to use for a little lunchtime soup. I'm out of stock in the freezer now, so need to make some more.) For after we had boulangerie-bought chocolate-pear toetjes.

Tuesday/21-Sep-21: Dinner was a Pork Roast (Everlasting, p169), accompanied by smashed sweet potatoes and buttered sweet corn. We're full. 

Wednesday/22-Sep-21: Leftovers tonight. We had the rest of the Clafoutis Courgettes. Then a sort of insalata caprese with our (only!) tomato from the potager this year, a beefsteak. With mozzarella and the last of the basil plant. And a pair of chocolate-covered madeleines for after.

Thursday/23-Sep-21: Shopping today. I really do have to stop buying meat from the anti-gaspi bin. The freezer is getting full of this stuff. Plus varkenshaas were on sale (who can pass those up) and merguez too. 

Dinner was Fish with Artichokes & Capers (MWClass, p365). This was okay. Served with lots of little buttered potatoes. Some store-bought dark chocolate mousses for after.

Friday/24-Sep-21: Time to catch up on some of the cookbooks I've been reading.

I finished Salt Fat Acid Heat, by Samin Nosrat, a while ago. This is a very good good book, more how to think about cooking and the use of the titled ingredients than recipes. 

Finished My New Mediterranean Cookbook, by Jeannette Seaver, not too long ago. Seaver wrote one of my favorite French cookbooks, Jeannette's Secrets of Everyday Good Cooking. Haven't cooked from this one yet, but it looks promising.

In between, I read a borrowed quickie, Pepys at Table, with recipes from the 17C adapted to the modern kitchen. A fun read, if nothing that attracted me to cook.

Recently, needing a cookbook to read on the way to grocery shopping, I grabbed The Book Lover's Cookbook, by Shaunda Kennedy Wenger and Janet Kay Jensen. Turns out I've already read this, but forgot to take the dot off the spine. A mildly interesting book, but I doubt I'll finish it again. Need to think more carefully about my next read.

Dinner was Linguine al Cavolfiore (MC; an old mag clipping). Haven't made this in a long time, a shame since it's good stuff. Then a salad. Then a pair of chocolate-covered madeleines each.

Saturday/25-Sep-21: Busy day. I've got a pot of chicken stock going. Meant to freeze it up today, but didn't get that done. Made some Oven-Roasted Tomatoes; these are now in the freezer on a plate. 

Made Original Plum Torte (web) aka Purple Plum Torte (Essential, p763). Not quite following the more recently published version from the web, I reduced the sugar even further, to 2/3cup. This was fine. This is easy to make and delicious. 

Our main was a half version of Moroccan-Spiced Roast Chicken with Creamy Cilantro Sauce* (web), using 4 thighs rather than a whole chicken. Cooked in a skillet in the oven. Very tasty, the skin was crispy and tasty. We couldn't eat a whole pound of potatoes. Served with little violet artichokes (web), a recipe from a friend. Still a bit fiddly to do (lots of trimming), but the whole thing is edible which is nice. Plum Torte for dessert, of course.

Sunday/26-Sep-21: Didn't get the chicken stock put up yet again. But Ed's gotten the kitchen hot water heater replaced, so tomorrow this might get done. (Unfortunately the water heater isn't a geyser, like we had in NL, but a small 35-liter water heater that serves the kitchen and the Tardis in our bedroom.)

Dinner was a half-dose of Evan's Lamb Curry (Tenth, p232). This is in the using-up-leftover-lamb category. It was ok, nothing special. Served over brown basmati rice. Beforehand we munched on some Spicy Cucumber Wedges (MJ1, p172), an old favorite. And Plum Torte for dessert.

Another week without a photo. :-(

Yogurt on overnight.

Progress on goals
This week: #1 VEG/FISH: 4; #2 PHOTO: no; #3 *DMA: yes
This month: #4 GUESTS: n/a
This year: #5 BACKLOG1: yes; #6 BACKLOG2: yes!; #7 RECYCLE: 11; #8 NEW: 4

This week in the kitchen

Monday/14-Jun-21: Dinner was Banh Mi Burgers (web). Pretty tasty, if no kind of authentic. Finished off the orange pound cake for after.

Tuesday/15-Jun-21: Being a bit tired of bread from the freezer, I made a loaf of Easy French bread (Electric, p62) this afternoon. 

Dinner was a half dose of Thai-Style Scallop-in-a-Packet (MWClass, p366). This is easy and delicious. Served over basmati rice. A pair of chocolate-covered madeleines each for after. 

Wednesday/16-Jun-21: A stop at Leclerc Drive, and a shopping at Leclerc itself. 

Dinner was Baked Honey Sriracha Lime Salmon* (web, GD). Served with trio rice and Asian Green Bean Salad* (web, GD) made with chunks of snijbonen rather than green beans and a chopped tomato rather than cherry tomatoes. Some store-bought custards for after.

Thursday/17-Jun-21: We came away from shopping with a surplus of kiwis. So I made Kiwi Jam (web), of course. Put two jars in the freezer and have a bit to try tomorrow. Put chicken on to marinate for tonight's dinner. 

After last night's storm, Someone opened both the skylights to let in the fresh, cooler air, neglecting the forecast rain for the day.  In the early afternoon, I started prepared to Eufy the lower part of the living room, and discovered water falling onto the coffee table. Yikes! The office was wet and the  craft area was flooded, as was the entry. 

Dinner was Shish Taouk—Lebanese Chicken Skewers* (web; GD). Used aiguillettes rather than chunking bits of kip filet. For a side, there was Grilled Zucchini with Zaatar, Garlic, and Labneh (web), but without the labneh or any toppings. Pretty good. As was the Moroccan couscous. For after, a pair of dark chocolate-covered madeleines.

Friday/18-Jun-21: Went to the butcher today and got a jarret de porc, demi-sel (ham hock) and some rumpsteak for dinner while Bill is here. Put the jarret on to cook. Left it overnight to sit in its salty juice.

Dinner was Orecchiette with Peas, Shrimp and Buttermik-Herb Dressing* (web, GD)  For after, a pair of dark chocolate-covered madeleines.

Put the chicken to marinate for Ping Gai Chicken* (web; GD; GD). Started the broth for Lemon-Buttermilk Sherbet (Scoop, p117).

Saturday/19-Jun-21: Reheated the jarret, then pulled the meat into shreds. Froze some of the broth and Kept the rest for risotto.

Finished the broth for the Lemon-Buttermilk Sherbet this morning. Spent most of the day cleaning and clearing up. It seems like for Covid-time I've not put much away, so all flat surfaces were busy with Stuff. 

Late in the afternoon, I assembled the salad and the sauce for Thai Cucumber Salad with Peanuts (web; HandyBook).

Bill arrived this evening, a bit later than expected. Ed barbecued the chicken, while I made rice and assembled the salad. The rain stopped, so we sat outside to eat and enjoy the cooler temp.

Dinner wast Ping Gai Chicken, Thai cucumber salad, and rice, with Lemon-Buttermilk Sherbet and strawberries for after.

Sunday/20-Jun-21: We had lunch out today, a delicious Father's Day lunch, although none of us are fathers. 

Progress on goals
This week: #1 VEG/FISH: 3 #2 PHOTO: yes; #3 *DMA: yes
This month: #4 GUESTS: n/a
This year: #5 BACKLOG1: no; #6 BACKLOG2: no; #7 RECYCLE: 11; #8 NEW: 4

This week in thekitchen

Monday/26-Apr-21: Dinner was Asparagus Egg Salad Wrap (MWClass, p158). The two of us ate two wraps each for dinner, so a whole recipe. The egg salad was good, although the tarragon verged on being too strong. These might be nice to wrap up and take for a picnic. A pair of chocolate-covered madeleines for after.

Tuesday/27-Apr-21: Made ABM bread in the morning, Classic White (Electric, p26) (Basic/Rapid/Large/dark/-). Haven't made this one in a long time. I used 2 cups bread flour (T65) and 1 cup light whole wheat flour (T110). It was good.

Dinner was Shrimp Scampi Fra Diavolo* (web; GD); this is served over bucatini. It was good. Then a big salad. Then the rest of the strawberry ice cream I made last week.

Wednesday/28-Apr-21: Yogurt on overday. 

The not-quite-white Classic White, is pretty good. Crumbles a bit when cut for a sandwich.

Froze up 14cups of chicken stock today from the pot I started on the weekend or whenever.

Tonight we had a halfish version of Black Pepper and Beef and Cabbage Stir-Fry (web). I used the sirloin left from our bbq on Saturday. Used a chineeskool; could have used more of this. But altogether easy and pretty darn good. Over rice. We finished the St Felicien for after.

Thursday/29-Apr-21: Ed picked up our groceries from two Drives today.

Earlier in the week I saw a new recipe for salmon over asparagus and peas; quickly changed the meal plan for that. Then managed to not put asparagus in my basket. So, back to what I originally planned. That was Swiss Salmon Spinach Pie (PotPies, p136), which is pretty far from a pot pie, but was good anyhow. Some store-bought vanilla yogurt thingies for after.

Friday/30-Apr-21: Dinner was Peanut Noodles (web), easy and pretty good. Served with what is now a standard salad with SE Asian food, Thai Cucumber Salad with Peanuts (GD; web). Some mini HD ice cream cups for after. 

Started an Overnight Boule to bake off tomorrow morning. 

Saturday/1-May-21: Yogurt on overday. Baked off the Overnight Boule.

A while ago I finished reading Ready When You Are and have been dithering about what to do with it. I enjoyed the read, especially that she gives tips for early preparation and for things to do with leftovers. And it's Martha Rose Shulman. I use or have great sentimental attachment to many of her books. But this one just doesn't do it for me somehow. To solve the dithering, and keeping in mind my goal of reducing my cookbook collection, I'm going to recycle this one. I think I'll copy a few recipes to put on my list, but the book can find a new home.

Dinner was, loosely, Marvellous Chilli-Cheese Meatballs (Ainsley3, p151). Ainsley meals (from my books, anyhow) are always fast ones. But meatballs really need to sit in the fridge for a while to hold together. So, in the afternoon, I made the meatballs (using my home-made Italian sausage, since there was no ground pork to be had at the Drives) and put them in the cool. And I started the tomato sauce as a separate thing, rather than cooking at the last minute. Unfortunately I absent-mindedly forgot to turn the heat to low, so almost burnt the sauce. But I didn't; I did add another can of tomato pulp and cook it down to a thick sauce. Pretty good for pretty easy. 

Store-bought vanilla yogurts for after.

Sunday/2-May-21: We have  surplus of overripe bananas, so I made a loaf of Best Banana Bread (GD). This isn't really the very best banana bread, but it's not bad, and it's made in the cuisinart, so that's good.

Dinner was Mushroom and Spinach Crepes with Goat Cheese and Balsamic Drizzle (web). I haven't made crèpes in ages, and forgot how long they take to cook. They don't zip along like tortillas. The recipe for Whole Wheat Crèpes (web; GD) is pretty good; I mixed it up in the morning, as one does with these things, even though not instructed to here. This recipe says it serves eight, but uses 1/4 of the batter to make each crèpe. I made six crèpes from the one recipe. (I'll add it to my old standard recipe in Art.) The two of us ate all the mushroom-spinach crèpes; a trifle more spinach  might be nice. 

We had banana bread for after, of course.

Put the lamb leg on to marinate for tomorrow. Beans are soaking overnight. I saw, belatedly, that they should have soaked for 24 hours before cooking; to compensate, I brought them just to a boil then turned them off.

Progress on goals
This week: #1 VEG/FISH: 5; #2 PHOTO: yes; #3 *DMA: yes
This month: #4 GUESTS: n/a
This year: #5 BACKLOG1: yes; #6 BACKLOG2: no; #7 RECYCLE: 11; #8 NEW: 3

This week in the kitchen

Monday/19-Apr-21: Dinner was Harissa Chicken with Leeks, Potatoes, and Yogurt* (web; Dinner, p51). I made the whole recipe with my four kip thighs. Added some broccoli with the leeks, since I had some needing to be used. It was good. Some HD mini ice cream cups for after. 

Tuesday/20-Apr-21: Late this morning, I used up two bakjes of gariguette strawberries to make a half dose of Fresh Strawberry Cobbler (web). I didn't have a cast iron skillet the right size, so I used a glass casserole dish (from IKEA) instead.

 

Dinner was a half recipe (one varkenshaas) of Pork Tenderloin with Figs and Onions (EAT-L; web). I had in my mind that this wanted dried figs; I must have another recipe somewhere. It was good, but would have been better if I'd soaked my dried figs for a bit. Served with the last of my grits and some roasted asparagus. 

For after, we had a piece of cobbler with cream (rather than "whipped topping"). Good stuff!

Started a batch of Overnight Boule.

Wednesday/21-Apr-21: Baked off the Overnight Boule. Yogurt on overday.

Ed picked up orders from two Drives today.

Dinner was a half recipe of Pecan-Crusted Fish (MWClass, p367), with cod. Had to change the butane bottle in the middle of cooking. This was good. Served with trio rice and some diagonal cut asparagus (Ed thought that was cute) with a squeeze of lime. Then, as recommended, half of Spicy Cantaloupe Salad (MWClass, p96); made this with arugula as the bitter green. This was yummy. Finished the Strawberry Cobbler for after.

Thursday/22-Apr-21: Dinner was Gratin de Gnocchis; a magazine clipping, couldn't find it on the web. This was gnocchis, mixed with a "sauce" of spinach, tomato, and garlic, topped with parmesan and "grated cheese" (I used gruyère), all baked for 20min. This was easy and tasty. Followed by a big salad.

Friday/23-Apr-21: We had melon quarters with pineau for starters tonight. Then Smoked Trout Chowder (web; GD); I made a half recipe. It was good. Then some St Felicien. 

Started an Overnight Boule.

Saturday/24-Apr-21: Baked off the Overnight Boule.

I ordered a bit of sirloin (faux filet) to make a stir-fry sort of thing for dinner. The piece I got was bigger than I needed, and it was a lovely thickish piece, and the weather is nice. So I marinated the steak with my regular beef marinade and Ed barbecued. As sides with had Balsamic Green Bean Salad* (web; GD) and Roasted Peri Peri Potatoes* (web; GD). Then some homemade strawberries and cream ice cream. Yum.

Sunday/dd-25-21: Yogurt on overday. 

Brought a lunch-time meal home from a nearby restaurant and enjoyed it al fresco, serenaded by a cuckoo.

Progress on goals
This week: #1 VEG/FISH: 3 #2 PHOTO: yes; #3 *DMA: yes
This month: #4 GUESTS: n/a
This year: #5 BACKLOG1: yes; #6 BACKLOG2: no; #7 RECYCLE: 11; #8 NEW: 3

This week in the kitchen

Monday/26-Oct-20: Baked off the Overnight Bread. Cooked the rest of the hominy that didn't go into last night's Posole. Started another batch of Oven-Dried Tomatoes (HandyBook).  

Dinner was a half recipe of Linguine à ls Crème de Roquette (VPG). I have an idea this was supposed to be a side dish, but it was a fine main. I used spaghettoni from the freezer, rather than linguine. It was kind of a creamy pesto thing. Then a salad of sliced tomatoes (no more from the potager :-( ). And some chocolate-covered madeleines for afters. All while watching Beth en Flo. 

Tuesday/27-Oct-20: Dinner was Aubergine, Pesto and Caramelized Onion Pizza (Flavours, p123). This was tasty, but ... I made their Pizza Dough (Flavours, p122), of which I supposedly needed only half, so I planned to freeze the rest. No. This was enough to make pizzas for two. The onions took lots more than 30 minutes to caramelize properly. The pizzas were quite good, with the onions, grilled eggplant slices and pesto, topped with feta. Same stuff might be good over brown rice or some such. Some chocolate-covered madeleines for after.

Wednesday/28-Oct-20: Picked up our new glasses today.

 

Dinner was Lamb Pilaf (GreenBook) using lamb bits from the freezer. This is a recipe I collected in Houston, no idea where. I maybe made it one time in NL. And now once in France. Good stuff though. It serves 4-6. Two of us ate it all, that is, I ate one third, Ed ate two thirds. Then a big salad, a package of mâche-roquette with a beet. We were full.

Thursday/29-Oct-20: Went off for a haircut today. On the way home I remembered I'd forgotten to defrost for tonight's dinner. Oops. When I got back I took a package of duck aiguillettes out of the freezer and put them in some lukewarm water to defrost until they could be separated. From these, I made Aiguillettes de Canard Caramélisées au Balsamique (web). This was simple, fast, and yummy. I used only one tablespoon of sugar (sucre de canne), rather than four, and this felt almost too much. But very tasty. Served with trio rice, and some sautéed mushrooms, and some steamed broccoli with a dash of lemon.

 

Yogurt on overnight.

Friday/31-Oct-20: Dinner was a halfish dose of Harissa Shrimp and Chickpeas (web). This wasn't bad. I used the harissa we get from a tube here, about 1tbl for the half recipe; this was mildly hot, nothing challenging. Served over trio rice. For dessert, I made Sara Lee's Crumb Cake (MC), which isn't really Sara Lee, but is pretty good nevertheless. Easy to make because I do it all in the cuisinart.

Saturday/31-Oct-20: Dinner was a halfish dose of Thai-Style Scallops-in-a-Packet (MWClass, p366; MC), made with cod rather than scallops. (The recipe suggests scrod or tilapia; any firm white fish would do.) This is pretty tasty, an easy one-dish meal. More of the Sara Lee Crumb Cake for after.

Sunday/1-Nov-20: What are meal plans for anyhow? I was busy with something today, so didn't have time or energy for dish A. (I need to remember to start that in the morning, so I have the oomph to finish it.) Then there was dish B. In the end I didn't have the oomph for that. Instead there were cèpe raviolis alla panna. With a salad. And we finished the Sara Lee Crumb Cake for after. We're full.

Progress on goals
This week: #1 VEG/FISH: 5; #2 BACKLOG: no
This month: #3 GUESTS: n/a
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW