Monday, December 4, 2017

This week in the kitchen

Monday/4-Dec-17: For our meal we had chicken with a satay marinade from the freezer. Used skinless, boneless kip thighs rather than kip filets, marinated then broiled. Then there was Coconut Rice (30MinInd, p100). Made a major goof on this when I added the shallots and garlic from the green bean recipe instead of the spicy stuff for this one. Stirred the spicy stuff into the cooking rice when I realized and sliced more shallots and garlic. And a little salad, a half recipe of Spicy Thai Cucumber Salad (MaiPham, p46), which was good as before; no peanuts or fried shallots for garnish.  And there was a halfish recipe of Thai Stir-Fried Long Beans (MaiPham, p169) made with haricots verts and no kaffir lime leaves. Chocolate cookies for dessert.

Tuesday/5-Dec-17: Lunch with BookChatters today. Ed ate from the freezer.

Lexi, our possibly new dog, a hand-me-down from a neighbor going back to UK to work, came for a visit.

Yogurt on overnight.

Wednesday/6-Dec-17: Shopping today.

Dinner was a halfish recipe of Masala Fish Steak (MJ@Home, p48), with lieu noir, filets not steaks. Disappointing really. Other things from this book have been excellent. This was uninteresting. As suggested, served with Zucchini and Yellow Summer Squash with Cumin (MJ@Home, p179). A half recipe with only zucchini, of course. This wasn't bad (Ed liked it a lot), but didn't really go with the fish dish. And some basmati rice with onions.

Thursday/7-Dec-17: For dinner, we had Craig Claiborne's Ultimate Hamburger (Tabasco, p88). These were really good, as before. Made up a little salad go-with, chunks of snijbonen (whatever is the English name of these?) with toasted walnuts, sesame seeds, slices of oven-dried tomatoes from the freezer, some gorgonzola, and lemon juice. Pretty good it was. Some store-bought custard (salted caramel) for dessert.

Friday/8-Dec-17: Oscar to the vet today for his shots. He got another cancer thing on his belly. Will have surgery next week.

Dinner was Prawns with Curry Saucy—Crevettes en Brochette à l'Indienne (BEFCC, p111). This was kind of so-so. Not sure how you serve sauce with shrimp on sticks. We managed, but it's not  that nice. Like most curried French dishes, the curry is pretty light, even though I used more than what was required for the half recipe I made. Served with a pilaf sort of thing and steamed broccoli. Store-bought custard for dessert. (Actually these weren't real custards, but yogurt-based. Maybe a new product line for La Fermière since they were on sale.

Saturday/9-Dec-17: Yogurt on overday.

Doug died this morning. We are heart-broken.

Quick dinner with sautéed slices of duck breast and a pan sauce of port and cranberry sauce from Thanksgiving. Served with orzo and steamed broccoli. Mini ice cream bars for after.

Sunday/10-Dec-17: Off the week's meal plan with One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice (web) for our meal, with a bit of pretty bare salad. Lots of rice left over for something.

Meanwhile for Cath's vegetarian daughter, arriving today, I made Kaye's Veg and Feta Gratin (MC) with broccoli. I'd forgotten about this recipe, which I adapted from a Cooking Light recipe. It's easy and good. And then some Mushroom-Barley Soup (MC), made vegetarian with paddestoelen fond and no Worcestershire sauce.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 2
This month: #3 PASTA: no; #4 BREAD: no

Monday, November 27, 2017

This week in the kitchen

Monday/27-Nov-17: Made up Hunter-Style Pasta Sauce with Herbs, Pancetta, Tomato, and White Wine (MarCuc, p156; cookbooker), but didn't feel like I had time to make fresh pasta. That's in the fridge for tomorrow. Instead I made Scallops and Mushrooms, a recipe I got from an email list and can't find on the web. It was good enough, but nothing special. It was supposed to be served with farro, which I haven't found yet, or brown rice. I cooked the rice, but decided mushroom-flavored pasta might be better. Then a salad. We were full.

Tuesday/28-Nov-17: Made fresh pasta this morning before we were out doing errands. Reheated the pasta sauce I made yesterday, adding a bit of chicken stock to thin it. (It got thicker in the fridge overnight.) Then a salad. Then some yummy, but filling Paris Brests from the boulanger.

Wednesday/29-Nov-17: Shopping today.

Dinner was Easy, Creamy One-Pot Salmon Chowder (web), a scrumpty-umptious soup and not at all hard to make. I used salmon and haddock for a mix of fish. I used lardons instead of salt pork or bacon. There was an interesting technique here, cooking the meat till done in just a bit of water, then adding the onion and celery. No hot sauce needed at serving time.

Also made a Cranberry-Cardamom Cake (EAT-L; web). Used 1-1/2 cups of brown sugar instead of 2 cups of white. Frozen cranberries, wiping out my stash. I'd expect that dried cranberries would work too, and walnuts might be nice. We made a serious dent.

Yogurt on overnight.

Thursday/30-Nov-17: Lunch out with Cath today. Nothing happened in the kitchen.

Friday/1-Dec-17: For our meal today, we had Creamy Mustard Chicken (web). Inventory fail meant I didn't have whole spaghetti, so I used soba noodles instead. Made more or less all the sauce with two kip filets. Served with steams broccoli. Finished off the Cranberry-Cardamon Cake.

Saturday/2-Dec-17: Third haircut since Michael flaked out today. Too short in back, but we'll see how the rest goes.

Early meal of Thai Curry & Pork Sesame Noodles (web; cookbooker). Pretty good stuff. Used the tiny côte du porc (boneless pork chops) from the freezer and cooked them quickly on a grill pan. Then some éclairs speculoos from the boulangerie. Those were pretty good too.

Sunday/3-Dec-17: I had an urge for shrimp biryani, so that's what we had today. There was Shrimp Biryani (MJ@Home, p214), with Salaad (MJ@Home, p235) and Yogurt with Cucumber and Mint‐Kherre ka Raita (MJ1, p162). These are all recipes I've made before. Still yummy. Surprisingly I found fresh mint in the garden to use for the raita. I thought, with the cold and snow, that it would all be gone; usually there's none this late in the year. We had mini ice cream bars for dessert.

Yogurt on overnight.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3
This month: #3 PASTA: yes for November; no for December; #4 BREAD: no for November; no for December

Thursday, November 23, 2017

Thanksgiving 2017

Salade de Mâche et Roquette avec Betteraves

Capesante di Tacchino con Pancetta ed Erbe Aromatiche
(turkey scallops done in the fashion of Shane's Roasted Rolled Turkey Breast with Pancetta and Herbs)
with its sauce
Wild Rice Braised with Mushroom Duxelles
Cranberry-Port Relish
fruit salad

camembert with sliced baguettes

Moulin à Vent

Libby's Pumpkin Pie

Started off a bit of a disaster. Ed was in charge of the flower arrangement. He overfilled the ring and set it on the table. Where I discovered it sitting in a damp place on the table cloth. Went to move it and sloshed water all over the place. Unset the table, wiped up with the tablecloth, found another table cloth, and reset. To discover that a salad fork was lost in the process. Sigh.

For a starter, we did it the easy way with an old favorite, Lamb's Lettuce with Beetroot (BEFCC, p32). I had thought to do something else, but Ed suggested this salad, and I still had a bit of dressing left from the last time we served it.

For the main, I had thought to make some French-ish turkey scallops with a nice gravy, but then thought I could pretty easily make Shane's Arroso di Tacchino con Pancetta ed Erbe Aromatiche, rolling the good stuff (a paste of sage, rosemary, garlic, anchovy, lemon peel, and olive oil topped with pancetta) into turkey scallops rather than a turkey breast.

Served this with Wild Rice Braised with Mushroom Duxelles (Way, p331), a yummy fruit salad made by Ed (apple, pear, banana, red currants, raspberries, blackberries, and walnuts from our tree). And my old Cranberry-Port Relish (MC), still good.

The turkey rolls were really yummy. The big roll is more impressive, but the mini rolls are pretty darn good.

Then a bit of camembert.

Then some classic pumpkin pie following the Libby's can recipe. With a bit of cream, not whipped, just cream. I made the mistake of cutting the pie into eights rather than sixths. In the end we were piggies and ate another piece each. Half the pie gone.

All was yummy, but we still haven't found the missing fork.

Monday, November 20, 2017

This week in the kitchen

Monday/20-Nov-17: Asian Broccoli Noodle Soup (web) for lunch. Tasty, and quite pittig, although I'm not sure why. Can you have too much black pepper? Mini Häagen-Dasz cups for dessert.

Tuesday/21-Nov-17: Kitchen day today, preparing for Thanksgiving and using up stuff from the fridge..

For lunch there were some pork chops, with Broccoli Stems and Red Pepper Slaw (web) and some pasta, I think it's called Israeli couscous, with a bit of butter and cilantro. The slaw was very good. Made the broccoli shreds with the cuisinart.

Used the chickpeas that I forgot to add to the courgette tart to make some hummus, smerging two recipes. Some for the freezer, some for the fridge.

Made two batches of pâte brisée, Judith Jones' Tart Dough  (Tenth, p256). One in the freezer, one for pumpkin pie. This really is the best pie crust.

Made a soup with bits of leftover veg: some new onions, a zucchini, a bit of broccoli, a sack of young spinach leaves that didn't get used. And garlic of course. Buzzed it up and put it in the freezer.

Yogurt on overnight.

Wednesday/22-Nov-17: Shopping today. A big one, for some reason. All the wine boxes running out at once. They now have some bio (organic) products sold in bulk. We got some pine nuts and some spicy cashews, which we devoured.

Dinner was Snapper with Tomato-Caper Topping (web). It would be quick if you didn't have to seed the tomatoes. Served with trio rice and steamed broccoli. For dessert some super yummy store-bought dark chocolate mousse things.

Made a pumpkin pie, using the recipe from the Libby's can.

Made up a batch of Cranberry-Port Relish (MC), an old favorite, a bit modified rom the VT article where I collected it a long time ago.

Thursday/23-Nov-17: Shopping and ENT visit, then home for cooking Thanksgiving dinner. Can't finish this post until Canon issues a driver to go with the new Mac OS.

Friday/24-Nov-17: We had grilled, marinated bavettes. For a side there were some steamed snijbonen, cut in about 1" lengths, and some Oven Roasted Sweet Potatoes (web) without the onion and with some regular potatoes to give something more to eat. I meat to cook the sweet potato yesterday, but didn't get to it. Then, piggy us, we finished the pumpkin pie.

Saturday/25-Nov-17: Dinner was Spiced Chicken with Brown Rice (RealFast, p281). This was pretty good. I cooked it in the oven since I needed the broiler for Broiled Eggplant with Lemon, Basil, and Cracked Coriander (RealFast, p134). We both like this. Gave it an extra squirt of lemon juice at the end. And some brown rice.

Yogurt on overnight.

Sunday/26-Nov-17: Oops, got up late then saw that I forgot to start the yogurt maker. Started it up, but for a shorter time. We'll see what happens.

Our main meal was a halfish recipe of  Hot, Sweet, and Sour Chickpeas with Eggplant (H2CEV, p609), served over brown rice. Some mini ice cream bars for dessert.

I see that I've neglected to keep the food-related books sections on the bottom right up to date. I've finished one of the ones I was reading, plus at least two more. Have a couple of others underway. Something for the ToDo list.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3
This month: #3 PASTA: no; #4 BREAD: no

Monday, November 13, 2017

This week in the kitchen

Monday/13-Nov-17: Cooked up some potatoes and used the leftover lamb to make Lamb Hash (30MinCook, p179). Used the Penzey's seasoned salt to spice it up. Good it was. Then a salad. Then some mini ice cream bars Haägen-Dasz for me and Magnum for Ed.

Tuesday/14-Nov-17: Soup for lunch, made for the leftover broccoli soup, a potage of beef juice, goat juice, potatoes, and carrots from the freezer, and a bit of kippe fond from the freezer. Added some artichoke ravioli for something to chew on. Pretty good it was. And filling.

Wednesday/15-Nov-17: Ed's birthday lunch today, so nothing happened in the kitchen. Did the shopping though. Bought yogurt so we can have some for breakfast. I should have made it yesterday, or even this morning, but was too lazy or out of time. Used one of the pots as a new starter, since it was available, although there was no particular reason.

Yogurt on overnight.

Thursday/16-Nov-17: Dinner was Baked Orange Roughy Italian-Style (MC 2BT), with haddock/églefin. Simpe and pretty good, although the fillets were pretty bony. Served with trio rice and steams gesneden snijbonen. Mini ice cream bars for dessert.

Friday/17-Nov-17: Using up a 125g package of brick, I made a two-third-ish recipe of Courgette and Chick Pea Filo Pie (web). Well sort of. I defrosted the chickpeas and got them out of the fridge, but forgot to add them to the courgette mixture. Maybe time to make some hummus tomorrow. Made a salad for today, but we were too full to it eat. Into the fridge with that.

Saturday/18-Nov-17: Forgot to buy sweet potatoes for tonight's meal, so replanned with Pork Medallions with Olive-Caper Sauce (MC; web) which we've had a couple of times. This time Ed though there were too many olives, but was happy to eat them with the salad. I used orzo instead of vermicelli for the side. I liked the whole thing. Then yesterday's salad.

Yogurt on overnight.

Sunday/19-Nov-17: Last minute replan today so I could  make something quick before going to visit friends. We had Thai Black Pepper Chicken (MC; web) made with 250g skinless, boneless chicken thighs and all the sauce; only one chili. Yummy over basmati rice with Broccoli in Oyster Sauce (Delightful, p58). Häagen-Dasz mini cups for dessert.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3
This month: #3 PASTA: no; #4 BREAD: no

Monday, November 6, 2017

This week in the kitchen

Monday/6-Nov-17: Earlyish meal today was a halfish recipe of Scallops in Lemon-Caper Sauce (web). Pretty good it was. Served with steamed haricots verts and orzo. The sauce was good with these. Then a big salad. Then some mini ice cream bars.

Tuesday/7-Nov-17: Ed had his MRI today. Now we have to see a doctor to see what happens next.

Dinner was Broccoli Soup with Lemon-Chive Cream from the freezer. Gave it another buzz, then added some broccoli bits. And tuna salad sandwiches. We were full, even though we didn't have lunch.

Yogurt on overnight.

Wednesday/8-Nov-17: Shopping today.

Dinner was Jamie Oliver's Smoky Chorizo Salmon (web), with all those cherry tomatoes (only 250g of them) laboriously emptied of seeds, along with trio rice and some roasted cauliflower. Yum. Some store-bought custards for dessert.

Thursday/9-Nov-17: Used the steam-sautéed veggies, mostly potatoes and carrots, that we didn't eat a few days ago, to make a sort of stewy dish. And sliced in the rest of the chorizo from yesterday. Apple, pear, and a weird cheese (St Mont des Alpes) for dessert.

Friday/10-Nov-17: Rose Anne and her grand-daughter Annie came for a meal today. We were worried because she's busy packing, and not eating well. We started with Lamb's Lettuce and Beetroot (BEFCC, p32), which is easy and delicious. I mistakenly bought a sack of mâche and cresson, instead of just mâche, but that worked fine. I'd forgotten the recipe make way too much sauce. It's good, though, so we'll have it for our next salads. Then there was Slow-Roast Lamb (Diaries, p62), which is easy and super yummy. That was served with Clotilde Dusoulier's Perfect Roasted Potatoes (web). There was a little bit of juice from the lamb. The juice was a bit salty, but fine over the meat and potatoes. Rose Anne brought an apple crumble for dessert. We ate well.

Saturday/11-Nov-17: Rose Anne fed us while we were packing today and we didn't feel like eating when we came home. I had a bit of salad later.

Sunday/12-Nov-17: Bucatini with pasta sauce of chicken livers, tomatoes, and bacon from the freezer. Still good. Then a salad. Then we finished the apple crumble.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3
This month: #3 PASTA: no; #4 BREAD: no

Monday, October 30, 2017

This week in the kitchen

Monday/30-Oct-17: Leftover pizza today. That was all.

Tuesday/31-Oct-17: First I made some White Russian Tiramisu (CL/jul99?; web). Easy and quite good. No fat-free cream cheese here. Used 30 ladyfingers, 175g (6oz), not split. The filling seemed a bit runnier than I remembered, but it tasted yummy.

There was supposed to be fresh pasta today, but I didn't really feel like it and the  more I read the recipe I'd chosen, the less I thought fresh pasta was an appropriate choice for the sauce. I made a halfish recipe of Ginger Cilantro Chicken (PastaMach, p143), using skinless, boneless thighs instead of kip filet and closer to all of the sauce than half. I steamed some broccoli bits and sautéed slices of a yellow bell pepper with the chicken. Altogether good, missing only some pepper flakes to make it really good. Tossed together a little salad with the remains of the storebought Asiatic coleslaw and some grated broccoli with a dressing of lemon juice, sesame oil, and chili-garlic sauce. Altogether a tasty meal.

Wednesday/1-Nov-17: Lunch out today. Nothing happened in the kitchen.

Thursday/2-Nov-17: Shopping today, late with other errands before and after.

Dinner was Fish Fillets with Spicy Green Undercoat (MJ@Home, p49) with lieu noir. This was okay, but doesn't need to be done again. As suggested, served with Potato Chaat (MJ@Home, p165) and Spinach with Garlic and Cumin (MJ@Home, p169), both of which I've made and liked before. For dessert, we finished the tiramisu. Piggy us.

Friday/3-Nov-17: Spent the day helping RoseAnne pack up. We're pooped.

Leftover chicken for dinner, which some steamed broccoli. Forgetting there were some potatoes in the chicken, I made up a skilletful of steam-sautéed potatoes, carrots, and shallots. Will have to do something with the rest of that. Mini ice cream bars for dessert, although we really didn't need them.

Yogurt on overnight.

Saturday/4-Nov-17: Our meal today was A Night in Tunisia Pasta (with Harissa, Broccoli, Cauliflower) (web). I used half the pasta, but more than half the cauliflower and broccoli, and then more or less all of the spices. My ricotta had gone bad, so I used what we call pyramid cheese, kind of a cream cheese of goat. Good stuff, including the goat cheese. Then a big salad.

Sunday/5-Nov-17: Easy meal tonight. Sprinkled some Penzey's Special Seasoned Sea Salt on some boneless pork chops and grilled them. Chopped up a tomato, a shallot, and some parsley, and mixed withsome Penzey's Salsa & Pico. Made some polenta. Steamed some gesneden snijbonen. Pretty good stuff. Then some chocolate, almost the last of what we brought from Chaudun. Too bad it's so expensive and so far.

Progress on goals
This week: #1 BACKLOG:  no; #2 VEG/FISH: 2
This month: #3 PASTA: no of October, no for November; #4 BREAD: no of October, no for November