Monday/11-May-20: Dinner was a half dose of Cauliflower Gratin with Tomatoes and Feta (VC4E, p281; cookbooker), served over short-grain brown rice. This was good, quite satisfying.
Put a rouelle on to marinate, as in (Everlasting, 169). (That's a slice out of a ham, this one about 1.3kg.)
Tuesday/12-May-20: Ed picked up an order from Leclerc Drive today. Luckily it’s cool out, so much of the order can sit outside to decontaminate.
Dinner was a half dose of Zucchini Potato Bake (web). We got two main dish servings of this and will have it again as a side dish. Good it was. Made up a little salad of the asparagus stems that didn’t make it in yesterday’s tart, plus a small handful of fêves from the potager, and some radishes. That didn’t seem like enough, so I added some couscous. With a dressing of lemon juice and olive oil. Turned out pretty good.
Started some of Susan Dunaway's No-Knead Bread.
Wednesday/13-May-20: Baked the bread this morning. Had a mix-up with timers and took the lid off too soon. Put it back on when I realized what I'd done. It was still okay.
For dinner I roasted my pig bit (Everlasting, p169). It was good. Roast the potato bits left from the mandoline yesterday as a side. Then a salad. Munched on more pork during a quiz. Saved the bone and meat bits to make some bean soup before long.
Thursday/14-May-20: Used up the rest of the cauliflower today, making Roasted Cauliflower, Chickpeas, and Olives (MC; CL/mar10; web). Served over pasta, as I have before. Good stuff. Have a bit left that will appear in a salad perhaps. Cookies for dessert. I guess I should make some kind of dessert at some point.
Yogurt on overnight.
Friday/15-May-20: Went to make bread today and can't find my folder of ABM breads, with notes, that I've been cooking from. Printed it out again. Sigh.
Ed went off to Intermarché for groceries today. Lots of veggies, fish, some meat, some fresh cheese.
Dinner was Whole Grain Linguine with Salmon and Asparagus (web). Used spaghetti rather than linguine, since that's all I have that's whole wheat. Not bad stuff, although it's hard to believe that would serve 6-8 people. I made more or less a whole recipe (more salmon even, less pasta) and it served two generously. Then a big salad. Some cheese for after.
Late in the day, I made some Taste of Italy Bread (MC) in the bread machine. Used bread flour to make up about a quarter cup shortage of semolina flour. The loaf is huge.
Saturday/16-May-20: Don't like the Italian herbs I used in the bread, but the bread itself is nice. Since I can't get good Italian herbs here (French-style Italian herbs taste more of Provence, with lavender, I think), I need find a recipe to make up some of my own regularly.
Before starting dinner, I made some Apricot Pecan Scones (web), with the Apricot Honey Butter. Cut the sugar back to 1/4cup.
Dinner was Prawn and Fish Couscous (Flavours, p87; cookbooker). This was ok, but nothing special. The scones were very good, though.
Sunday/17-May-20: Finally the the fridge and its freezer defrosted today. That's been wanting for a while.
A smish-smash of a dinner tonight. Leftover asparagus tart. Leftover roasted cauliflower, chickpeas, and olives. Leftover zucchini-potato bake. A small salad of beet and sucrine lettuce. And apricot-pecan scones for after. We're full.
Yogurt on overnight.
Progress on goals
This week: #1 VEG/FISH: 6; #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
Showing posts with label ~VC4E. Show all posts
Showing posts with label ~VC4E. Show all posts
Monday, May 11, 2020
Monday, January 16, 2017
This week in the kitchen
Monday/16-Jan-17: Dinner was a halfish recipe of Seared Scallops with Citrus Ginger Sauce (CL; web). Easy enough and pretty good. Served with rice noodles. And, vaguely Alice Chen's Ginger Green Bean Salad (HomTrav, p58). The green beans at the shop last week were pretty ugly, so I got some of the beans that snijbonen are made from, haricots coco in French, can't remember the English name. Sliced them up and used like bits of regular green beans. This was easy and quite tasty. We finished off the Peach Pudding for afters. I'm stuffed.
Tuesday/17-Jan-17: The one thing I needed to do before going to the ENT early this afternoon was do start the crockpot for dinner. What did I forget to do until I was walking out the door? Yes, start the crockpot. So Ed did it, and fairly successfully. He got the recipe assembled, in the crockpot, crock set to Low, but forgot to turn on the transformer and didn't notice that the crockpot didn't get warm. (The switch is a bit touchy, so you always need to check that it gets warm.) I got home, expecting to smell good cooking, and there was nothing. Anyhow, it was cooked on High, and we had Slow Cooker Mongolian Beef (web; cookbooker) with rice and some steamed broccoli for dinner. Very good it was too. Mini magnums for dessert,
Wednesday/18-Jan-17: Shopping today. Dinner was tuna from the pressure cooker served with parsleyed buckwheat crozets and steamed broccoli. Mini magnum for dessert.
Yogurt on overnight.
Thursday/19-Jan-17: Somehow I looked at my meal plan and made Saturday's dinner tonight. That was slipping a big gear! So tonight we had ravioli from the pressure cooker. Followed by an enormous salad. No dessert needed.
Friday/20-Jan-17: A late start this morning, while I finished a book. Then a late lunch, and an even later dinner. But it was delicious. We had Indian lamb and spinach from the pressure cooker over plain rice. For dessert, there was a half recipe of Caramelized Apples with Pistachio Cream (Q&E, p122). Didn't whip the cream or use the pistachios, but it was tasty nevertheless.
Saturday/21-Jan-17: Early dinner today, so I could iron in the evening. I made a half recipe of Potato and Leek Gratin (VC4E, p282), which was good. And then a big salad. And then some mini magnums for dessert.
Sunday/22-Jan-17: We lunched out today. Some fruit for a snack later.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3
This month: #3 PASTA: yes; #4 BREAD: no
Tuesday/17-Jan-17: The one thing I needed to do before going to the ENT early this afternoon was do start the crockpot for dinner. What did I forget to do until I was walking out the door? Yes, start the crockpot. So Ed did it, and fairly successfully. He got the recipe assembled, in the crockpot, crock set to Low, but forgot to turn on the transformer and didn't notice that the crockpot didn't get warm. (The switch is a bit touchy, so you always need to check that it gets warm.) I got home, expecting to smell good cooking, and there was nothing. Anyhow, it was cooked on High, and we had Slow Cooker Mongolian Beef (web; cookbooker) with rice and some steamed broccoli for dinner. Very good it was too. Mini magnums for dessert,
Wednesday/18-Jan-17: Shopping today. Dinner was tuna from the pressure cooker served with parsleyed buckwheat crozets and steamed broccoli. Mini magnum for dessert.
Yogurt on overnight.
Thursday/19-Jan-17: Somehow I looked at my meal plan and made Saturday's dinner tonight. That was slipping a big gear! So tonight we had ravioli from the pressure cooker. Followed by an enormous salad. No dessert needed.
Friday/20-Jan-17: A late start this morning, while I finished a book. Then a late lunch, and an even later dinner. But it was delicious. We had Indian lamb and spinach from the pressure cooker over plain rice. For dessert, there was a half recipe of Caramelized Apples with Pistachio Cream (Q&E, p122). Didn't whip the cream or use the pistachios, but it was tasty nevertheless.
Saturday/21-Jan-17: Early dinner today, so I could iron in the evening. I made a half recipe of Potato and Leek Gratin (VC4E, p282), which was good. And then a big salad. And then some mini magnums for dessert.
Sunday/22-Jan-17: We lunched out today. Some fruit for a snack later.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3
This month: #3 PASTA: yes; #4 BREAD: no
Monday, March 10, 2014
This week in the kitchen
Monday/10-Mar-14: Dinner was Ervilhas Guisadas à Portuguêsa—Peas Portuguese (TLS&P, p69). I used only half the butter for sautéing the onion. Served the last bit of Jody's harberno pasta on the side. All was good. We split a magnum classic for after. (I had about a third; Ed was happy to have more.)
Tuesday/11-Mar-14: Shopping today.
Haven't made a dessert in a while. Found the recipe for Pear-Almond Upside Down Cake (VC4E, p704) on the way to the grocery and bought the required two pears. Made dinner while this was in the oven.
Dinner was Pesce con Funghi Porcini—White Fish Fillets with Ceps (TopItal, p83); no cêpes (wrong season, isn't it?) so used shiitakes. This was pretty good and easy. I used the odd bits of shrooms and a shallot to make a kind of trio rice pilaf. And then there was (sort of) Broccoletti in Padella—Broccoli with Garlic and Chilli Pepper (TopItal, p55). Followed by too much upside down cake. I cut it in eighths, but should have done it in sixths. We ate a quarter, then Ed wanted more, so we ate another quarter. I had small pieces both time, but still.
Wednesday/12-Mar-14: Made a half recipe (i.e., only one chicken) of Garlic Roast Chicken (MC) for dinner. Put it in the oven about 18.30 and used the turn-off feature of the oven to turn it off at the proper time. We went to the "election information" evening that lasted till 20.00. Tiring. Came home and ate the chicken and veg right out of the roasting pan. Almost finished the upside down cake; just a bit left for breakfast.
Yogurt on overnight.
Thursday/13-Mar-14: Expecting to be tuckered out from line dancing this evening, I planned Slow Cooker Pork Paprikash (web; cookbooker) for dinner. Line dancing was cancelled, so the plan was for naught. Served the paprikash over a full dose (probably the first time ever) of Spaetzle (MW@Home, p203); this is part of a recipe for Cauliflower Paprikash. The pork paprikash was good and we have another dinner in the freezer. Ate some carrot sticks for a veg. No dessert. (I bought this pork on sale, 1.8kg of sauté, which seems to be chunks of shoulder. Usually I divide it up into smaller bits, but this time I didn't so we'll have to repeat a pork dinner soon.)
Friday/14-Mar-14: Dinner was Chile-Lime Veggie Noodles (web). OK, but neither of us really liked it. We split a magnum classic for afters.
Saturday/15-Mar-14: Used up the rest of the pork tonight with Pork in a Mustard Spice Mix (100Curries, p99). When I read through the recipe I somehow missed that it needed to simmer for an hour. Oops. But I remembered that in Q&E, Jaffrey gives the option of pressure cooking (to be quick) or simmering. So I got out the pressure cooker and away we went. The organic tomatoes I bought were really blah, so the dish might have had more flavor they had been better, but it was pretty darn good as it was. For a side there was a half recipe of Spiced Broccoli and Tomatoes (IndLight, p175). This wanted plum tomatoes, which are summer things. I have some oven-dried plum tomatoes in the freezer, so used them instead. Pretty good, this was. Served with rice. And a waffle with mixed berries (from the freezer) topped with crème fraîche for dessert.
Sunday/16-Mar-14: Yogurt on overday.
Have some green beans that don't like like they'll get used in the next days, so I made a small batch of Kaye's Pickled Green Beans (MC). This is sort of my own recipe, smerged from a couple of others. I like; Ed doesn't. (He's not a big pickle eater.)
Made some Figos Recheados—Dried Figs Stuffed with Almonds and Chocolate (TLS&P, p103) from Portugal. One day too late with these, but hadn't had time to make them. They're stuffed with a mixture of ground almonds and shredded chocolate. There are actually two fig "candy" recipes given, both say they are traditionally served after dinner accompanied by glasses of port. I've tried one of mine, and, yes, I think that would be a good combination. Our bottle of port is so old, though, I wonder if it's drinkable? Will check it out this evening. I suspect either of these fig things would be a nice little go-with for after dinner of afternoon coffee. Pretty easy to make too.
Dinner was a pasta fantasy using up bits of broccoli, shiitakes, and zucchini, along with some tomato sauce from the freezer. Then a bit salad. Then some port with stuffed figs. The port (tawny) is still drinkable. The figs are a good go-with.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 3
This month: #3 PASTA: yes, #4 FotW: yes for February, no for March; #5 BREAD: 1
Tuesday/11-Mar-14: Shopping today.
Haven't made a dessert in a while. Found the recipe for Pear-Almond Upside Down Cake (VC4E, p704) on the way to the grocery and bought the required two pears. Made dinner while this was in the oven.
Dinner was Pesce con Funghi Porcini—White Fish Fillets with Ceps (TopItal, p83); no cêpes (wrong season, isn't it?) so used shiitakes. This was pretty good and easy. I used the odd bits of shrooms and a shallot to make a kind of trio rice pilaf. And then there was (sort of) Broccoletti in Padella—Broccoli with Garlic and Chilli Pepper (TopItal, p55). Followed by too much upside down cake. I cut it in eighths, but should have done it in sixths. We ate a quarter, then Ed wanted more, so we ate another quarter. I had small pieces both time, but still.
Wednesday/12-Mar-14: Made a half recipe (i.e., only one chicken) of Garlic Roast Chicken (MC) for dinner. Put it in the oven about 18.30 and used the turn-off feature of the oven to turn it off at the proper time. We went to the "election information" evening that lasted till 20.00. Tiring. Came home and ate the chicken and veg right out of the roasting pan. Almost finished the upside down cake; just a bit left for breakfast.
Yogurt on overnight.
Thursday/13-Mar-14: Expecting to be tuckered out from line dancing this evening, I planned Slow Cooker Pork Paprikash (web; cookbooker) for dinner. Line dancing was cancelled, so the plan was for naught. Served the paprikash over a full dose (probably the first time ever) of Spaetzle (MW@Home, p203); this is part of a recipe for Cauliflower Paprikash. The pork paprikash was good and we have another dinner in the freezer. Ate some carrot sticks for a veg. No dessert. (I bought this pork on sale, 1.8kg of sauté, which seems to be chunks of shoulder. Usually I divide it up into smaller bits, but this time I didn't so we'll have to repeat a pork dinner soon.)
Friday/14-Mar-14: Dinner was Chile-Lime Veggie Noodles (web). OK, but neither of us really liked it. We split a magnum classic for afters.
Saturday/15-Mar-14: Used up the rest of the pork tonight with Pork in a Mustard Spice Mix (100Curries, p99). When I read through the recipe I somehow missed that it needed to simmer for an hour. Oops. But I remembered that in Q&E, Jaffrey gives the option of pressure cooking (to be quick) or simmering. So I got out the pressure cooker and away we went. The organic tomatoes I bought were really blah, so the dish might have had more flavor they had been better, but it was pretty darn good as it was. For a side there was a half recipe of Spiced Broccoli and Tomatoes (IndLight, p175). This wanted plum tomatoes, which are summer things. I have some oven-dried plum tomatoes in the freezer, so used them instead. Pretty good, this was. Served with rice. And a waffle with mixed berries (from the freezer) topped with crème fraîche for dessert.
Sunday/16-Mar-14: Yogurt on overday.
Have some green beans that don't like like they'll get used in the next days, so I made a small batch of Kaye's Pickled Green Beans (MC). This is sort of my own recipe, smerged from a couple of others. I like; Ed doesn't. (He's not a big pickle eater.)
Made some Figos Recheados—Dried Figs Stuffed with Almonds and Chocolate (TLS&P, p103) from Portugal. One day too late with these, but hadn't had time to make them. They're stuffed with a mixture of ground almonds and shredded chocolate. There are actually two fig "candy" recipes given, both say they are traditionally served after dinner accompanied by glasses of port. I've tried one of mine, and, yes, I think that would be a good combination. Our bottle of port is so old, though, I wonder if it's drinkable? Will check it out this evening. I suspect either of these fig things would be a nice little go-with for after dinner of afternoon coffee. Pretty easy to make too.
The yogurt, which should have gone off at 22.30, was off about 17.00. Don't know when or why that happened. Guess it might be time to break down and get a new yogurt maker. Now, do I get another Moulinex so I can use the same jars? Or do I get another brand that has eight jars per liter, which is a better amount for breakfast
Dinner was a pasta fantasy using up bits of broccoli, shiitakes, and zucchini, along with some tomato sauce from the freezer. Then a bit salad. Then some port with stuffed figs. The port (tawny) is still drinkable. The figs are a good go-with.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 3
This month: #3 PASTA: yes, #4 FotW: yes for February, no for March; #5 BREAD: 1
Monday, January 21, 2013
This week in the kitchen
Monday/21-Jan-13: Argh, the brushes for the washing machine didn't arrive today. Stacks of laundry are growing!
Leftovers of the wild rice tart for dinner. Still very good. Maybe should put this one into Mastercook. Then a salad. And some cookies for dessert.
Tuesday/22-Jan-13: We did our shopping today, since I have a "make-up" haircut appointment tomorrow afternoon, replacing one that was cancelled for bad weather last week.
Dinner was a very loose version of Mushroom Ravioli Divan (365Veg, p84). It wanted a container of prepared Alfredo sauce, which I probably wouldn't buy even if I could find it. Instead I just added cream and lots of Parmesan to the dish. And the Corsican cheese ravioli I bought turned out to have spinach in them (a feature of Corsican cooking?) that I hadn't noticed. In the end I decided baking wasn't going to add that much to the dish, so I just stirred together the broccoli, mushrooms, ravioli, and cream. It was quite passable. Then a big salad. And for dessert there were Pears Poached in a Saffron Syrup (MJFamily, p185), with a dab of ice cream, made for this week's IHCC challenge.
Before I started dinner, I put the dough in the machine for Bread Machine Bagels (web, though recommended by an EAT-L friend). While Ed was washing up, I finished off the bagels and started some yogurt a-brewing.
Wednesday/23-Jan-13: Last week's haircut appointment, cancelled because of bad driving conditions, was rescheduled late this afternoon. So it was a crockpot dinner, Slow Cooker Chicken Adobo (web). Not bad for minimal effort (beyond slicing all the onions). Served with rice and some roasted broccoli. Then some crèmes brulées from the freezer.
Thursday/24-Jan-13: Defrosted the chest freezer today. Wasn't that fun? An easy dinner, then, two individual packets of a choucroute dinner (each including one tiny potato, some white wine sauerkraut, two different sausages, some sliced pork, and a slice of fatty pork like bacon). Added some more potatoes (too many, I'm a bad judge of this) and mashed up the potatoes and sauerkraut to make a Dutch-style stamppot. Maybe not so healthy with all the fatty meat, but tasty.
Friday/25-Jan-13: Yogurt on overday.
Lunch out today, but not too big, so just a small dinner tonight. Boiled up the pumpkin gnocchi from the freezer and served with butter-sage sauce. Pretty good. Then some double chocolate mini magnums.
Washing machine parts still haven't arrived. Piles of laundry getting bigger. Did a load of undies at a neighbor's this afternoon.
Saturday/26-Jan-13: Dinner was a half dose of Lumache with Broccoli and Capers (VC4E, p450), something I've made before. It's really your standard sort of garlicky broccoli with pasta, with some capers thrown in. Why not? For dessert there was a half dose of Caramelized Cardamom Apples with Pistachio Cream (Q&E, p122). When we finished, Ed asked if there were more. I've made this before two (using a cast iron skillet, which made the apples unattractively grayish but didn't affect the flavor) and there have been a couple of posts on IHCC for this recipe recently. Having some apples to use up, I think it was time to make it again.
Sunday/27-Jan-13: Dinner was Linguine Peperonata with Toasted Rosemary Breadcrumbs (VT—for some reason they've decided not to provide proper copies of recipes, so a link isn't possible). Surprisingly good. The toasty bread crumbs were an especially nice addition. Strange thing is that the recipe, which is supposed to serve four, calls for only 6 oz of fresh linguine. Huh? I use that much dry pasta for two. I used 4 oz of tagliatelle tonight, which was probably a bit short. The tagliatelle seemed a better size match from the bell pepper strips. Then we had a salad. Then some chocolate bonbons.
English Muffin Bread (BigGerman, p15) in the ABM overnight.
Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 5
This month: #3 PASTA: yes, #4 BREAD: no
Leftovers of the wild rice tart for dinner. Still very good. Maybe should put this one into Mastercook. Then a salad. And some cookies for dessert.
Tuesday/22-Jan-13: We did our shopping today, since I have a "make-up" haircut appointment tomorrow afternoon, replacing one that was cancelled for bad weather last week.
Dinner was a very loose version of Mushroom Ravioli Divan (365Veg, p84). It wanted a container of prepared Alfredo sauce, which I probably wouldn't buy even if I could find it. Instead I just added cream and lots of Parmesan to the dish. And the Corsican cheese ravioli I bought turned out to have spinach in them (a feature of Corsican cooking?) that I hadn't noticed. In the end I decided baking wasn't going to add that much to the dish, so I just stirred together the broccoli, mushrooms, ravioli, and cream. It was quite passable. Then a big salad. And for dessert there were Pears Poached in a Saffron Syrup (MJFamily, p185), with a dab of ice cream, made for this week's IHCC challenge.
Before I started dinner, I put the dough in the machine for Bread Machine Bagels (web, though recommended by an EAT-L friend). While Ed was washing up, I finished off the bagels and started some yogurt a-brewing.
Wednesday/23-Jan-13: Last week's haircut appointment, cancelled because of bad driving conditions, was rescheduled late this afternoon. So it was a crockpot dinner, Slow Cooker Chicken Adobo (web). Not bad for minimal effort (beyond slicing all the onions). Served with rice and some roasted broccoli. Then some crèmes brulées from the freezer.
Thursday/24-Jan-13: Defrosted the chest freezer today. Wasn't that fun? An easy dinner, then, two individual packets of a choucroute dinner (each including one tiny potato, some white wine sauerkraut, two different sausages, some sliced pork, and a slice of fatty pork like bacon). Added some more potatoes (too many, I'm a bad judge of this) and mashed up the potatoes and sauerkraut to make a Dutch-style stamppot. Maybe not so healthy with all the fatty meat, but tasty.
Friday/25-Jan-13: Yogurt on overday.
Lunch out today, but not too big, so just a small dinner tonight. Boiled up the pumpkin gnocchi from the freezer and served with butter-sage sauce. Pretty good. Then some double chocolate mini magnums.
Washing machine parts still haven't arrived. Piles of laundry getting bigger. Did a load of undies at a neighbor's this afternoon.
Saturday/26-Jan-13: Dinner was a half dose of Lumache with Broccoli and Capers (VC4E, p450), something I've made before. It's really your standard sort of garlicky broccoli with pasta, with some capers thrown in. Why not? For dessert there was a half dose of Caramelized Cardamom Apples with Pistachio Cream (Q&E, p122). When we finished, Ed asked if there were more. I've made this before two (using a cast iron skillet, which made the apples unattractively grayish but didn't affect the flavor) and there have been a couple of posts on IHCC for this recipe recently. Having some apples to use up, I think it was time to make it again.
Sunday/27-Jan-13: Dinner was Linguine Peperonata with Toasted Rosemary Breadcrumbs (VT—for some reason they've decided not to provide proper copies of recipes, so a link isn't possible). Surprisingly good. The toasty bread crumbs were an especially nice addition. Strange thing is that the recipe, which is supposed to serve four, calls for only 6 oz of fresh linguine. Huh? I use that much dry pasta for two. I used 4 oz of tagliatelle tonight, which was probably a bit short. The tagliatelle seemed a better size match from the bell pepper strips. Then we had a salad. Then some chocolate bonbons.
English Muffin Bread (BigGerman, p15) in the ABM overnight.
Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 5
This month: #3 PASTA: yes, #4 BREAD: no
Monday, September 12, 2011
This week in the kitchen
Monday/12-Sep-11: Deseeded all the big tomatoes from yesterday and cooked up a mess of tomato sauce. It will go in the fridge tonight and I'll freeze it up tomorrow.
Dinner was a half dose of a moldy-oldy favorite, Goat Cheese, Chive, and Chili Pepper Sauce (MarCuc, p167). Could hardly be simpler or faster or tastier. And a salad. And some apricot clafoutis courtesy of Bonne Maman.
Tuesday/13-Sep-11: Froze 5 ziplocs each with a long cup of tomato sauce today. Looking forward to more tomatoes so we can do that again. A frozen treasure.
Dinner was extraordinarily conventional: grilled bavettes that had been marinated in olive oil/tamari/red wine vinegar/garlic powder/black pepper; Dusolier's perfect roasted potatoes; and steamed broccoli tossed with garlic slivers and red pepper flakes steeped in olive oil. We started with grilled artichoke bottoms topped with green tapenade and goat cheese; the last of the frozen artichoke bottoms. We finished with scoops of raspberry sherbet. Ed insists this is especially good in red wine.
Yogurt on overnight.
Wednesday/14-Sep-11: Ed brought in about 5kg of big tomatoes this evening. Back in the deseeding business tomorrow ...
Since I went off to the consulate in Bordeaux yet again today, I popped Slow Cooker Carnitas with Pickled Red Onions (MC) in the crockpot before I left. Well, the carnitas part went in the crockpot and the red onions went in the fridge. As with many crockpot things, the meat was good, but not wonderful. The pickled red onions are very good, though. We ate them all up; after dinner, I chopped another onion and put it into the pickling juice. This recipe originally had way way too much sugar so I've seriously reduced it (from 1-1/2 cups to 1/4 cup) with very good results. Served with Mama's Garlic Coleslaw (MC) embellished with some chipotle powder in the sauce. And some homemade tortillas. All topped off with a Bonne Mamam chococate cake.
Thursday/15-Sep-11: Had a nice birthday lunch today and a museum visit afterwards. Later, I de-seeded another bunch of tomatoes and cooked them till it was time to blend them up.
For dinner, I made thick slices from one of the remaining tomatoes and took the seeds out of half of them. Salt, pepper, a dab of olive oil, some torn basil (green and purple), and a spoonful of pyramid (goat) cheese. Yum. Then a big salad.
Friday/16-Sep-11: Off for our weekly shopping today. Had an idea to make fresh pasta for dinner, but didn't have the oomph after putting away the groceries, including freezing up lots of stuff. So dinner was a half dose of Linguine Fini with Scallops (Linguine con Capesante) (MC 2BTried), served over tagliatelle from a cellophane sack. It was good, and very easy. Then a big salad. Kind of meal we eat a lot, it seems.
Saturday/17-Sep-11: Dinner was a half dose of Lumache with Broccoli and Capers (VC4E, p450). No lumache, used shells instead. Part of the broccoli was from our garden, and boy way it full of little caterpiggles! The dish was good anyhow, a variation on the broccoli pasta with oil and red pepper flakes, this time with capers.
Sunday/18-Sep-11: Yogurt on overnday. Froze up the last batch of tomato sauce. Collected 17# of beefsteaks from the potager that I'll start dealing with tomorrow. Another 3# of assorted cherry tomatoes.
Progress on goals
This week: #1 VEG/FISH: yes, #2 SOUP: no, #3 MIDDAY: no
This month: #4 PASTA: almost, not yet
Dinner was a half dose of a moldy-oldy favorite, Goat Cheese, Chive, and Chili Pepper Sauce (MarCuc, p167). Could hardly be simpler or faster or tastier. And a salad. And some apricot clafoutis courtesy of Bonne Maman.
Tuesday/13-Sep-11: Froze 5 ziplocs each with a long cup of tomato sauce today. Looking forward to more tomatoes so we can do that again. A frozen treasure.
Dinner was extraordinarily conventional: grilled bavettes that had been marinated in olive oil/tamari/red wine vinegar/garlic powder/black pepper; Dusolier's perfect roasted potatoes; and steamed broccoli tossed with garlic slivers and red pepper flakes steeped in olive oil. We started with grilled artichoke bottoms topped with green tapenade and goat cheese; the last of the frozen artichoke bottoms. We finished with scoops of raspberry sherbet. Ed insists this is especially good in red wine.
Yogurt on overnight.
Wednesday/14-Sep-11: Ed brought in about 5kg of big tomatoes this evening. Back in the deseeding business tomorrow ...
Since I went off to the consulate in Bordeaux yet again today, I popped Slow Cooker Carnitas with Pickled Red Onions (MC) in the crockpot before I left. Well, the carnitas part went in the crockpot and the red onions went in the fridge. As with many crockpot things, the meat was good, but not wonderful. The pickled red onions are very good, though. We ate them all up; after dinner, I chopped another onion and put it into the pickling juice. This recipe originally had way way too much sugar so I've seriously reduced it (from 1-1/2 cups to 1/4 cup) with very good results. Served with Mama's Garlic Coleslaw (MC) embellished with some chipotle powder in the sauce. And some homemade tortillas. All topped off with a Bonne Mamam chococate cake.
Thursday/15-Sep-11: Had a nice birthday lunch today and a museum visit afterwards. Later, I de-seeded another bunch of tomatoes and cooked them till it was time to blend them up.
For dinner, I made thick slices from one of the remaining tomatoes and took the seeds out of half of them. Salt, pepper, a dab of olive oil, some torn basil (green and purple), and a spoonful of pyramid (goat) cheese. Yum. Then a big salad.
Friday/16-Sep-11: Off for our weekly shopping today. Had an idea to make fresh pasta for dinner, but didn't have the oomph after putting away the groceries, including freezing up lots of stuff. So dinner was a half dose of Linguine Fini with Scallops (Linguine con Capesante) (MC 2BTried), served over tagliatelle from a cellophane sack. It was good, and very easy. Then a big salad. Kind of meal we eat a lot, it seems.
Saturday/17-Sep-11: Dinner was a half dose of Lumache with Broccoli and Capers (VC4E, p450). No lumache, used shells instead. Part of the broccoli was from our garden, and boy way it full of little caterpiggles! The dish was good anyhow, a variation on the broccoli pasta with oil and red pepper flakes, this time with capers.
Sunday/18-Sep-11: Yogurt on overnday. Froze up the last batch of tomato sauce. Collected 17# of beefsteaks from the potager that I'll start dealing with tomorrow. Another 3# of assorted cherry tomatoes.
In the afternoon, the ABM made a loaf of Cayenne Cornbread (BigGerman, p182). For dinner I thickened the sauce from the crockpot dinner. Served this with the bit of meat left, augmented by a couple of cooked sausages from the freezer, over Cayenne Cornbread toast. Pretty tasty, and good soppy. Made a salad with a big tomato and an avocado.
Progress on goals
This week: #1 VEG/FISH: yes, #2 SOUP: no, #3 MIDDAY: no
This month: #4 PASTA: almost, not yet
Monday, February 28, 2011
This week in the kitchen
Monday/28-Feb-11: Yogurt on overday.
For dinner there was Creamy Roasted Carrot Sauce (found on the web) over Whole Wheat Pasta (Fancy, p77) cut as tagliatelle. The sauce was OK but not one to save (beyond the half that's in the freezer now). This is the best whole wheat pasta recipe I've found. You can't roll it to 6 or 7 as you can white flour, so it has a nice chew to it. For the repeat of the sauce, I think I'll use some of the spinach penne in the pantry.
Sophie didn't come home this afternoon; last we saw of her was shortly after lunch. While I prepared dinner, Ed walked around the hameau calling for her and checked all the close-by garages and barns where she might have gotten closed in. (Catlike, she's very curious and has gotten herself locked into places she shouldn't be.) No luck. Throughout the evening, we took turns stepping outside to call her. No luck. While Ed washed the dishes, I made a major loop through the hamlet and out little farm roads, calling, calling, calling. No luck. One last try—look again in our shed, where Ed had put up some tools earlier in the day. Grope for the light switch. Up pops a sleepy-faced kitty. Too lazy to meow when we called just outside the door. After being cooped up for six or seven hours, she was in major play mode when she got inside.
Tuesday/1-Mar-11: Finished off Teddie's Apple Cake for breakfast. That was a goodie.
Wednesday/2-Mar-11: Forgot to mention about the apple-kiwi butter. It's not bad at all. Not really a strong taste of kiwi. Don't think you'd guess it if you didn't know, except for the multitude of little black seeds which don't get blended up.
Anchovies. Yesterday when I made the stuffing for the artichokes, I discovered there were no anchovies in the freezer. So I opened the tin I have and used some of those, then rolled up the rest and froze them. (Transferred these to a ziploc this evening.) I'm not a big anchovy fan, but they add a nice taste to some things, so they're good to have on hand. It was nice to discover you can freeze them, since I never use a whole tin in one cooking. What's puzzling to me, though, is that the little flat tins I buy here are bought from the cooler section and say they should be stored in the fridge. The tins look exactly like what I bought in the US and in NL and I never noticed that they should be kept in the fridge. I never did, and we didn't die from it, so I'm puzzled about why they should be refrigerated in France. For the longest time I thought they didn't have anchovies here, since I couldn't find them with other canned fish as I was used to. Finally I found them in the fish-stuff cooler. They also have anchovies in salt which are supposed to be the best, but I've never noticed them before. The jar is much bigger than the little tin, and that lasts months and months, so I'll wait till I find a recipe that asks for them specially.
Dinner was Indian-ish. I made Haddock Baked in a Yogurt Sauce (MJ1, p94), which I've made several times before, this time with julienne, which is ling—does that help? It looks like cod and tastes good but is awfully bony for a fillet. Jaffrey suggests Mushroom Pullao (MJ1, 152), so I made that. For some vegetable matter, I made Broccoli with Garlic and Mustard Seeds (SpiceKitch, p40). Lots of nice tastes, although Ed would have liked more fish.
Thursday/3-Mar-11: More Indian, a moldy-oldy, kind of comfort food that's good on a cold evening. Lentils with Garlic and Onion (MJ1, p124) over Simple Butter Rice with Onion (MJ1, p149). We missed lunch today, so for a starter/munchy we sharedthe last quarter of a jar of pâté and had three cheese-stuffed peppadews each. For afters, we finished on the St. Felicien. Not the most well-balanced meal ever, but tasty.
For dinner there was Creamy Roasted Carrot Sauce (found on the web) over Whole Wheat Pasta (Fancy, p77) cut as tagliatelle. The sauce was OK but not one to save (beyond the half that's in the freezer now). This is the best whole wheat pasta recipe I've found. You can't roll it to 6 or 7 as you can white flour, so it has a nice chew to it. For the repeat of the sauce, I think I'll use some of the spinach penne in the pantry.
Sophie didn't come home this afternoon; last we saw of her was shortly after lunch. While I prepared dinner, Ed walked around the hameau calling for her and checked all the close-by garages and barns where she might have gotten closed in. (Catlike, she's very curious and has gotten herself locked into places she shouldn't be.) No luck. Throughout the evening, we took turns stepping outside to call her. No luck. While Ed washed the dishes, I made a major loop through the hamlet and out little farm roads, calling, calling, calling. No luck. One last try—look again in our shed, where Ed had put up some tools earlier in the day. Grope for the light switch. Up pops a sleepy-faced kitty. Too lazy to meow when we called just outside the door. After being cooped up for six or seven hours, she was in major play mode when she got inside.
Tuesday/1-Mar-11: Finished off Teddie's Apple Cake for breakfast. That was a goodie.
Dinner started with some stuffed artichokes. I'd bought two small ones at the market on Saturday, thinking they would be good for two, but they could have served four. No matter, they were tasty.
The main course was Veal Scallopine with Marsala (ClassicItal, p361) served with polenta. I'd also roasted some asparagus, but we were so full after the artichokes, we set those aside. For afters, we worked on a bit of St. Felicien, one of our favorite cheese.
Wednesday/2-Mar-11: Forgot to mention about the apple-kiwi butter. It's not bad at all. Not really a strong taste of kiwi. Don't think you'd guess it if you didn't know, except for the multitude of little black seeds which don't get blended up.
Anchovies. Yesterday when I made the stuffing for the artichokes, I discovered there were no anchovies in the freezer. So I opened the tin I have and used some of those, then rolled up the rest and froze them. (Transferred these to a ziploc this evening.) I'm not a big anchovy fan, but they add a nice taste to some things, so they're good to have on hand. It was nice to discover you can freeze them, since I never use a whole tin in one cooking. What's puzzling to me, though, is that the little flat tins I buy here are bought from the cooler section and say they should be stored in the fridge. The tins look exactly like what I bought in the US and in NL and I never noticed that they should be kept in the fridge. I never did, and we didn't die from it, so I'm puzzled about why they should be refrigerated in France. For the longest time I thought they didn't have anchovies here, since I couldn't find them with other canned fish as I was used to. Finally I found them in the fish-stuff cooler. They also have anchovies in salt which are supposed to be the best, but I've never noticed them before. The jar is much bigger than the little tin, and that lasts months and months, so I'll wait till I find a recipe that asks for them specially.
Dinner was Indian-ish. I made Haddock Baked in a Yogurt Sauce (MJ1, p94), which I've made several times before, this time with julienne, which is ling—does that help? It looks like cod and tastes good but is awfully bony for a fillet. Jaffrey suggests Mushroom Pullao (MJ1, 152), so I made that. For some vegetable matter, I made Broccoli with Garlic and Mustard Seeds (SpiceKitch, p40). Lots of nice tastes, although Ed would have liked more fish.
Thursday/3-Mar-11: More Indian, a moldy-oldy, kind of comfort food that's good on a cold evening. Lentils with Garlic and Onion (MJ1, p124) over Simple Butter Rice with Onion (MJ1, p149). We missed lunch today, so for a starter/munchy we sharedthe last quarter of a jar of pâté and had three cheese-stuffed peppadews each. For afters, we finished on the St. Felicien. Not the most well-balanced meal ever, but tasty.
Yogurt on overnight.
Friday/4-Mar-11: For lunch, I used last night's lentils to make a burrito filling, sort of faux black bean. Made up some guacamole and sliced some jalapeños to fill them up. Dinner was the roast asparagus we didn't eat with the veal marsala and a big salad of rucola with lots of odd bits of veggies.
Saturday/5-Mar-11: Oh well, what are meal plans for, except to be ignored? Our neighbor (who is home again after six weeks in hospital and nursing home) gave us some leeks today. So dinner was a half recipe of Leek and Goat Cheese Galette (VC4E, p498). This should have served three, but we're making it do for four servings and will have another meal of it. Cold? Maybe. Followed by a salad of mâche and beet strips. A nice dinner.
Yogurt on overnight.
Sunday/6-Mar-11: A fruits de mer meal this afternoon; no need for cooking.
Progress on goals
This week: #1 VEG/FISH: yes, #2 SOUP: no, #3 MIDDAY: yes
This month: #4 PASTA: yes for February, not yet for March
Friday/4-Mar-11: For lunch, I used last night's lentils to make a burrito filling, sort of faux black bean. Made up some guacamole and sliced some jalapeños to fill them up. Dinner was the roast asparagus we didn't eat with the veal marsala and a big salad of rucola with lots of odd bits of veggies.
Saturday/5-Mar-11: Oh well, what are meal plans for, except to be ignored? Our neighbor (who is home again after six weeks in hospital and nursing home) gave us some leeks today. So dinner was a half recipe of Leek and Goat Cheese Galette (VC4E, p498). This should have served three, but we're making it do for four servings and will have another meal of it. Cold? Maybe. Followed by a salad of mâche and beet strips. A nice dinner.
Yogurt on overnight.
Sunday/6-Mar-11: A fruits de mer meal this afternoon; no need for cooking.
Progress on goals
This week: #1 VEG/FISH: yes, #2 SOUP: no, #3 MIDDAY: yes
This month: #4 PASTA: yes for February, not yet for March
Monday, December 20, 2010
This week in the kitchen
Monday/20-Dec-10: Breakfast and lunch both involved fruit salad and we still have some of this left. For lunch we also finished off the soup from the lamb stock.
Dinner was Broccoli with Orechiette (30MinPasta, pxx), which is more or less the same as Broccoli with Anchovy Sauce from ClassicItal, missing the cheese, which would have been a good idea, but when I realized this, I was too lazy to grate any. I added some strips of roasted red bell pepper from a jar that needs to be used up. Followed by a salad. Followed by two pieces of gateau Breton that we bought at the marché de noel yesterday.
Wednesday/22-Dec-10: French toast for breakfast. Yum. Good thing we don't eat that every day.
Friday/24-Dec-10: Tonight there was Spicy Cajun Shrimp (MW@Home, p255), an old favorite, but somehow not as good tonight. Was too lazy for a salad. Had some of Weezie's (Ed's piano student) English Christmas cake. Not bad at all. Might use the last bit to make some bread pudding.
Made the polenta for tomorrow's polenta diamonds and the custard for tomorrow's ice cream.
We found it odd yesterday that the Brits all assumed fruit salad we brought to the choir dinner was dessert, whereas we Amurricans expected it would be served with the main course. One of the choir members mentioned that an American friend in the UK who served cheese for munchies at a party and was surprised that no one ate it; the Brit guests all thought cheese was a dessert, not a snack. Hmm ...
Tuesday/21-Dec-10: Dinner was Cabbage Gratin (VCE, p278) or pain au chou (cabbage loaf). Had to bake it in the toaster oven, which isn't best at these things. Tasty enough, but the custard bit didn't really set as it ought. Beforehand we had a store-bought snack of goat cheese wrapped in bacon, tasty and rich. For dessert we had one each of the chocolate goodies we bought at the marché, a bit of raspberry gel, covered with some delicious dark chocolate (criollo from Peru) and topped with an almond. Expensive little boogers, but mighty tasty.
Wednesday/22-Dec-10: French toast for breakfast. Yum. Good thing we don't eat that every day.
Visited Gitem in the afternoon before shopping. The current idea is that the problem might be the regular on the butane bottle so they gave us a new one to try. Indeed the ovens sort of light again, but in the funny kind of way they were doing around Thanksgiving, not in a dependable sort of way. We'll see. (The old regulator was only five years old and we had the idea that sort of thing lasted forever, or at least longer than five years, but who knows.)
Dinner was yet another Cooking Light variation on Indian-Spiced Salmon. A bit of a boring one. I'd planned to serve this with the recommended basmati rice, but discovered a package of gnocchi in the freezer that I thought we'd already eaten, so made that instead; with some garam masala and some chopped cilantro it was vaguely Indian. The cooking directions for the gnocchi were very odd (to me): you plop in the frozen gnocchi in a pan of hot butter and stir for a bit over a lively fire. Then turn down the heat, put on a lid and cook for longer till they're done. Actually they were surprisingly good, with a nice crispy exterior and soft and lumplike (like gnocchi are) on the inside. Big salad. Then the end of some goat cheese. We're full.
Thursday/23-Dec-10: Dinner was Buffalo Chicken Casserole (soon to be MC) from Eating Well mag. I was attracted to this recipe because of the conjunction of hot sauce (Frank's RedHot suggested, Tabasco used) and blue cheese. And it worked. The recipe serves 8; I made half and we'll have two dinners from it. Followed by a salad, embroidering the rest of the pink eggplant sauce to make a dressing.
The new regulator doesn't solve the oven problem.
Friday/24-Dec-10: Tonight there was Spicy Cajun Shrimp (MW@Home, p255), an old favorite, but somehow not as good tonight. Was too lazy for a salad. Had some of Weezie's (Ed's piano student) English Christmas cake. Not bad at all. Might use the last bit to make some bread pudding.
Made the polenta for tomorrow's polenta diamonds and the custard for tomorrow's ice cream.
Saturday/25-Dec-10: A beautiful day. Snow on the ground, sun in the sky, cold temps. Santa brought us each a nice gift. Two nice walks during the day. A tasty dinner. No company; we didn't run across any "strays" and we're both wanting a bit of quiet anyhow.
Thinking about the shopping we've done in the last days, I'm struck by how veggie prices differ between here and the Netherlands. Cauliflower is very expensive here, but cheap in NL. On the other hand, asparagus here cost about a third of the Dutch price. This has to the difference in local tastes, I suppose, but a very odd difference nevertheless.
Yogurt on overnight.
Sunday/26-Dec-10: Dinner was some turkey scallops with a simple pan sauce using some of the extra wildfond, with the leftover cabbage gratin and some trio rice. For dessert, there was a bit of the xmas cake with ice cream. Note to self: When the ice cream is made, put it into the freezer in another container. If you leave it in the ice cream maker bucket, it doesn't soften in real time. Duh.
Out of bread. Nobody wanted to go to the boulanger today. Cornmeal Bread (BigGerman, p35) on overnight.
Monday, July 26, 2010
This week in the kitchen
Monday/26-Jul-10: I've ordered butterscotch chips for next week's CBEtc contest, along with a couple of other things from My American Market.
Thursday/29-Jul-10: It was Souris d'agneau aux épices cajun (web, soon to be MC) for tonight's dinner. It was, I realized later, a crockpot recipe, but it suggests cooking in the oven at 120C as an alternative. And that worked great. How nice to have an oven that keeps a temperature this low. The lamb shanks were really tasty and tender, the sauce quite spicy Served with rice and Date and Onion Salad (TLAfrica, p92). This salad was more like a relish or uncooked chutney; it went really well with the spicy sauce. Finished off the Dulce de Leche ice cream. Nice dinner.
For lunch, I used up the chicken and some broccoli with Gemelli Salad with Chicken, Broccoli and Roasted Pepper, a recipe from the Barilla site. It was OK, nothing special. More of our Jura cheese for afters.
Tuesday/27-Jul-10: Shopping today. Dinner was Moroccan Salmon (Cooking Light mag, soon to be MC) served over couscous. This was good. A bit too much on the bell peppers, Ed thought, but that's because I made all of it, rather than half. Followed by a big salad.
Wednesday/28-Jul-10: Tonight was Kolokithokeftedes (Zuccchini Burgers), a 2BTried recipes from MC, using the 3 cups of shredded zucchini that I froze a while ago. This worked great, so I think I'll have to freeze up some more. I just noticed that I omitted the feta from the "burgers" and that's exactly what was missing. This is one to try again. As suggested, I serviced with tsatziki, the Cucumber and Yogurt Salad recipe from Madison, p156. This accompanied by a big salad of rucola, with the end of the beet, an avocado, and some shallot. For afters, we had cheese, finishing off the Morbier but still have a bit of the Bleu de Gex left.
Tuesday/27-Jul-10: Shopping today. Dinner was Moroccan Salmon (Cooking Light mag, soon to be MC) served over couscous. This was good. A bit too much on the bell peppers, Ed thought, but that's because I made all of it, rather than half. Followed by a big salad.
Wednesday/28-Jul-10: Tonight was Kolokithokeftedes (Zuccchini Burgers), a 2BTried recipes from MC, using the 3 cups of shredded zucchini that I froze a while ago. This worked great, so I think I'll have to freeze up some more. I just noticed that I omitted the feta from the "burgers" and that's exactly what was missing. This is one to try again. As suggested, I serviced with tsatziki, the Cucumber and Yogurt Salad recipe from Madison, p156. This accompanied by a big salad of rucola, with the end of the beet, an avocado, and some shallot. For afters, we had cheese, finishing off the Morbier but still have a bit of the Bleu de Gex left.
Put the lamb shanks for tomorrows dinner on to marinate.
Thursday/29-Jul-10: It was Souris d'agneau aux épices cajun (web, soon to be MC) for tonight's dinner. It was, I realized later, a crockpot recipe, but it suggests cooking in the oven at 120C as an alternative. And that worked great. How nice to have an oven that keeps a temperature this low. The lamb shanks were really tasty and tender, the sauce quite spicy Served with rice and Date and Onion Salad (TLAfrica, p92). This salad was more like a relish or uncooked chutney; it went really well with the spicy sauce. Finished off the Dulce de Leche ice cream. Nice dinner.
Friday/30-Jul-10: Forgot to defrost chicken for tonight's dinner. Rummaged around looking for a pasta dinner, but found Risotto con Gamberi e Acetosa—Wild Sorrel and Prawn Risotto (WildCarluccio, p20; soon to be MC) instead. A half recipe used up my sorrel impulse-buy. It was good too. Followed by a salad and some weird cookies.
Looked for a recipe for butterscotch morsels to no avail. Didn't even find any interesting recipes on the web. Sigh. Waste of money, I fear.
Looked for a recipe for butterscotch morsels to no avail. Didn't even find any interesting recipes on the web. Sigh. Waste of money, I fear.
Started some yogurt and some bread for overnight. The kitchen is full of glowing red lights when the lights are out.
Saturday/31-Jul-10: In the afternoon I made a double dose of Chocolate Banana Snacking Cake (EAT-L, soon to be MC); pretty good. Took some over to our neighbor who likes chocolate; perhaps it will encourage him to eat a bit.
For dinner, there was Tarte aux légumes et fromage de brebis (VPQ) using a boughten pie crust. Will be glad when these are used up, since they're not nearly as good as home made. This tarte was a bunch of veggies (broccoli, peas, zucchini, and some haricots verts since I was short on broccoli (and forgot to buy more at the store this morning). Ordinary so far. The "custard" was 250g ricotta, cream, and 2 eggs. This was quite tasty. Served we a salad of arugula and mâche. The last bit of bleu de Gex after, plus some chocolate-caramel desserts from the freezer.
Sunday/1-Aug-10:Nice dinner, this eve, if late again. Next week I have to get back on the mid-day meal train again. I made Chicken Canzanese from a recent Cook's Illustrated (soon to be MC). This was supposed to be popular in the 70s, but I've never heard of hear. It was very good. Chicken thighs are browned, then baked slow in a skillet. The liquid should not be simmering. Result was very good, crispy skin and tasty. Served with polenta and Guatelli in Umido (TuscanYear, p138), but with oyster mushrooms instead of chanterelles. Altogether a nice meal.
CookbooksEtc Ingredient Contest 2010
- 23-May/28-May: strawberries — Balsamic Strawberries with Arugula and Goat Cheese
- 29-May/4-Jun: cheese — Spinach-Stuffed Anchos
- 5-Jun/11-Jun: whole wheat flour — Ned and Crescent's Favorite Multigrain Pancakes
- 12-Jun/18-Jun: ground pork or pork sausage — Curried Rice Noodles with Ground Meat
- 19-Jun/25-Jun: blueberries — Tarte Amandine à la Myrtille
- 26-Jun/2-Jul: salmon — Almond-Crusted Grilled Salmon with Garlic Sauce
- 3-Jul/9-Jul: potatoes — Potatoes and Peas in a Yoghurt Sauce
- 10-Jul/16-Jul: elbow macaroni — Macaroni Salad
- 17-Jul/23-Jul: tomatoes — Eggs Baked in Tomatoes
- 24-Jul/30-Jul: dates — Date and Onion Salad
- 31-Jul/6-Aug: butterscotch chips
- 7-Aug/13-Aug: pecans
Monday, April 5, 2010
This week in the kitchen
Monday/5-Apr-10: We had a big lunch at the wine and cheese fair today, so only fruit and chocolate bunny for dinner. After two days of having our main meal during the day, Ed agreed we might try to make that a regular thing. So tomorrow ...
Tuesday/6-Apr-10: Our lunch-time dinner was Risotto with Porcini Mushrooms (ClassicItal, p247), quite yummy, followed by a big salad, and ending with the bits of Reblochon that we couldn't finish on Sunday. We took advantage of the sunny day to work in the garden. For dinner there were pretzels, our regular fruit plate, and more chocolate bunny.
Wednesday/7-Apr-10: Chili for lunch-dinner today, along with Cayenne Cornbread (BigGerman, p182). Moved lots of stuff into the new freezer, including another round of chili. Dinner/supper was fruit and more chocolate bunny.
Thursday/8-Apr-10: Didn't get our main meal made for noontime today. It was use-up-veggies day today. I made a half recipe of Roasted Eggplant with Peppers and Cucumber (ClassicItal, p55, I really need to get this into MC before long). For the globe zucchinis, I made a stuffing with bulgur, garlic, onion, the chopped innards of the squash, and some chopped cooke shrimp (only had big ones in the freezer); italian spices, parsley, and some lemon juice. Steamed these for 15min. Amazingly good for little effort.
Friday/9-Apr-10: Lunch/dinner of pasta/fusilli with broccoli, roasted red bell pepper strips, and Greek olives, followed by a big salad. Some store-bought caramel pudding after. (No frozen leaf spinach at Intermarche today. Too bad for the spinach gnocchi and scallops that were on next week's menu.)
Saturday/10-Apr-10: Devil's Chicken (MC) on the bbq this evening—first of the year and first dinner al fresco. Accompanied by potato salad and Zucchini Matchstick with Yogurt Sauce (VCE, p423). Finished off the store-bought caramel pudding for afters.
Sunday/11-Apr-10: A pizza loosely based on Red Onion, Potato, and Goat Cheese Pizza (Cooking Light mag, nov09) followed by a big salad and the last of the easter bunny.
Tuesday/6-Apr-10: Our lunch-time dinner was Risotto with Porcini Mushrooms (ClassicItal, p247), quite yummy, followed by a big salad, and ending with the bits of Reblochon that we couldn't finish on Sunday. We took advantage of the sunny day to work in the garden. For dinner there were pretzels, our regular fruit plate, and more chocolate bunny.
Wednesday/7-Apr-10: Chili for lunch-dinner today, along with Cayenne Cornbread (BigGerman, p182). Moved lots of stuff into the new freezer, including another round of chili. Dinner/supper was fruit and more chocolate bunny.
Thursday/8-Apr-10: Didn't get our main meal made for noontime today. It was use-up-veggies day today. I made a half recipe of Roasted Eggplant with Peppers and Cucumber (ClassicItal, p55, I really need to get this into MC before long). For the globe zucchinis, I made a stuffing with bulgur, garlic, onion, the chopped innards of the squash, and some chopped cooke shrimp (only had big ones in the freezer); italian spices, parsley, and some lemon juice. Steamed these for 15min. Amazingly good for little effort.
Friday/9-Apr-10: Lunch/dinner of pasta/fusilli with broccoli, roasted red bell pepper strips, and Greek olives, followed by a big salad. Some store-bought caramel pudding after. (No frozen leaf spinach at Intermarche today. Too bad for the spinach gnocchi and scallops that were on next week's menu.)
Saturday/10-Apr-10: Devil's Chicken (MC) on the bbq this evening—first of the year and first dinner al fresco. Accompanied by potato salad and Zucchini Matchstick with Yogurt Sauce (VCE, p423). Finished off the store-bought caramel pudding for afters.
Sunday/11-Apr-10: A pizza loosely based on Red Onion, Potato, and Goat Cheese Pizza (Cooking Light mag, nov09) followed by a big salad and the last of the easter bunny.
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