Monday, October 16, 2017

This week in the kitchen

Monday/16-Oct-17: Came back from Paris today. Scrambled eggs for an evening snack.

Tuesday/17-Oct-17: There was a half recipe of Baked Scallops (CL90, p136) for dinner. Served with some mushroom pasta and gesneden snijbonen, hand-cut, of course. Then some of the wonderful chocolate pavés we brought back from Paris with us.

Wednesday/18-Oct-17: I had lunch with friends today while Ed ate from the freezer. Then we shopped. Nothing further happened in the kitchen.

Thursday/19-Oct-17: Early meal today, a half recipe of Fish Molee (web) made with lieu noir. I emptied my tomatoes to get rid of the seeds. They tasted a bit blah so I added a tablespoon of tomato paste from the freezer to flavor up the broth. Took a bit of time to prep everything, then it goes together lickety split. And it's yummy. (I collected this recipe from an Arizona newspaper in 2008. The article, with a number of "curry" recipes, is no longer there, but can be found here.) More pavés for dessert.

Yogurt on overnight.

Friday/20-Oct-17: Earlyish meal, a half recipe of Sautéed Chicken Cutlets with Porcini Sauce (CI/mar09, web). This was good and relatively quick once the prep is done. Served with Spaetzle (MW@Home, p203; Handybook) and gesneden snijbonen, cut in slightly bigger pieces today. Finished the wonderful Chaudun pavés for dessert.

Saturday/21-Oct-17: We had a delicious Indian meal this evening. There was Ekuri (Parsi)—Scrambled Eggs with Coriander and Ginger (TLInd, p14), which was extra yummy. I made a half recipe (three eggs for two), which was a bit skimpy as a dinner, but would make a wonderful breakfast. As suggested, I served this with sliced tomatoes and Paratha (TLInd, p83), as well as Alu ka Rayta—Yoghurt with Spiced Potatoes (TLInd, p92). The paratha tasted ok, but didn't seem quite right. Later I saw that Madhur Jaffrey says the dough should be soft, and mine was still on the dry side, kneadable but dry, after adding about half of the extra water suggested; that might be the difference. This is fairly easy to make, if full of ghee, so I might try this again. The raita was delicious, definitely do-me-again.


Sunday/22-Oct-17: We went to Mazerolles' old folks dinner today. Nothing happened in the kitchen.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4
This month: #3 PASTA: no; #4 BREAD: no
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Monday, October 9, 2017

This week in the kitchen

Monday/9-Oct-17: Since we missed yesterday's meal, I had to do a bit of replanning today. We had Shrimp with Pernod—Grote Garnalen met Tomaat, Zwarte Olijven en Pernod (web) a recipe I got from Bill. Quite good it was, although we both thought the garlic should have been added earlier in the cooking. Then a salad. Then some mini Magnums.

Ed replaced the clock in the stove today so the ovens work. It's a bit different from the old one, so we're not completely sure how it works. But at least I can bake again.

Tuesday/10-Oct-17: Earlyish meal today. We had a half recipe of Chicken Breast with Pancetta Cream and Peas (web; CL/mar14). Used 100g unsmoked lardons from the freezer; they were a bit old and had a touch of freezer burn. Not hard and quite tasty. Some sliced mushrooms might be good.

Yogurt on overnight.

Wednesday/11-Oct-17: Shopping today.

Meant to get salmon for Salmon Steaks with Cucumber Sauce (Tabasco, p75), but there was only one tiny piece of salmon left. I got tuna for this instead. Pretty good it was. Served with trio rice and steamed broccoli. For dessert, Ed had a mini-Magnum and I had a mini-Häagen-Dasz; I bought these last week, having not seen them before. Better than the classic Magnums, I think.

Thursday/12-Oct-17: Back to Time-Life for our meal today. We had a half recipe of Scaloppine al Limone—Sautéed Veal Scallops with Lemon (TLItal, p63). Served these with Piselli al Prosciutto—Braised Peas with Prosciutto (TLItal, p37) and Ed's favorite, orzo, with a bit of parsley, lemon peel, lemon juice, and butter. The veal was easy and very tasty. I forgot to finish the sauce with a dab of butter, but don't think it really mattered. The peas were maybe a bit salty from the prosciutto, but not bad; I didn't cook them for the 15-20min asked (mushy peas, anyone?), maybe just 5min. A tasty meal.


Friday/13-Oct-17: Early meal today. We had Goat Cheese, Chive, and Chili Pepper Sauce for Pasta (MarCuc, p167) over spaghetti. This has become our traditional night-before-travelling meal. Then a big salad.

Did I say somewhere that Ed has replaced the stove clock with a new, slightly different, but manufacturer-autorized model? Seems to work fine, but you have to press-and-hold a different pair of buttons to set the time.

Yogurt on overnight.

Saturday/14-Oct-17: Off to Paris today. Nothing happened in the kitchen.

Sunday/15-Oct-17: In Paris today. Definitely nothing happened in the kitchen.

Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3
This month: #3 PASTA no; #4 BREAD: no
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Monday, October 2, 2017

This week in the kitchen

Monday/2-Oct-17: Today's meal was a half recipe of Indian-Spiced Chickpea Curry (Chana Masala) (web), served over brown basmati rice. This should have served two as a main, but I've got two more servings in the freezer. It was ok, especially with lime pickle and mango chutney. Mini Magnum bars for dessert. Froze up the rest of the chickpeas.

Tuesday/3-Oct-17: Didn't feel like making what I'd planned today, too much chopping involved. Instead I made Delhi-Style Bhuna Lamb (MJ@Home, p120; cookbooker), a very yummy dish, not at all hard to make. Served with Rice and Peas with Garam Masala (SpiceKitch, p65) and Karhai Broccoli (MJ@Home, p148). We were ate it all and were full.

Yogurt on overnight.

Wednesday/4-Oct-17: Shopping today.

Dinner was Cod in Saffron Broth with Chorizo, which I got from a Cook's Illustrated/America's Test Kitchen freebie, a sampler from The Best of America's Test Kitchen 2018: Best Recipes, Equipment Reviews, a book I don't have. Pretty satisfying, but we both thought the cod was a bit overpowered by the chorizo and that shrimp might be a good substitute. Served the rest of Sunday's cauliflower salad as a salad. Then some store-bought custards.

Thursday/5-Oct-17: Early meal today. I made Asian Spaghetti and Chicken Meatballs (BH&G/jan17; web; cookbooker). Pretty yummy, especially with a bit of sriracha on squirted on. Some store-bought brownies for desserts, not bad.

Friday/6-Oct-17: Early meal today. Made Risotto with Lemon and Crème Fraîche (Essential, p345). It was good enough, but nothing as special as Hesser suggests. Crème fraîche to make risotto creamy is a bit OTT. Then a salad.

Yogurt on overnight.

Saturday/7-Oct-17: Indian again today. We're doing a lot of that lately. For a munchie, I finished off a sack of cashews to make Spiced Roasted Cashews (MJ@Home, p7), easy and very more-ish. Our main was Pork (or Lamb) with Lentils (MJ@Home, p135; cookbooker), made with pork. Easy and very good. I made the whole recipe; we'll have three good servings from it. As suggested, I served this with Salaad (MJ@Home, p235), a very nice little salad. For dessert, there was Vermicelli Kheer (MJ@Home, 274; cookbooker); tasty but still runny after more than the prescribed cooking time. Altogether a tasty meal.

Sunday/8Oct-17: We had sandwiches at the fête du pain today and didn't feel much like eating when we got home. Not much happened in the kitchen.

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

Monday, September 25, 2017

This week in the kitchen

Monday/25-Sep-17: Early meal today, an halfish recipe of Avocado Tuna Salad (web) served on a bed of lettuce. Pretty good stuff. A bit of spicy (cayenne in the dressing?) would be nice, and maybe lime juice instead of lemon.

Tuesday/26Sep-17: My, a yummy meal today, scratching the Indian itch. Made "Hamburger" Kebabs (Q&E, p27; cookbooker). Really simple to make and extra delicious. We wrapped those in store-bought (Lebanese?) flatbreads along with Fresh Red Chutney with Almonds (Q&E, p114; cookbooker). Delicious chutney, especially for something with a raw bell pepper. Served with Green Peas in a Creamy Sauce (Q&E, p87), just so we had some veggie matter.

Yogurt on overnight.

Wednesday/27-Sep-17: Shopping today, and lots of errands, so we were home late so dinner was late too.

Dinner was Kingklip Stroganoff, from an old print-out, which might be in MC 2BTried. Used lieu noir for the fish. Added some chopped parsley and garlic to the mushroom (oesterzwammen). These baked in individual casseroles in the toaster oven while I cooked some pasta (graminge) and Haricots Verts in Walnut Oil (HandyBook; Lunch, p216). At the table we dumped the pasta onto the individual casseroles for eating. Some new store-bought brownies (too sweet) for dessert.

Thursday/28-Sep-17: Busy morning, off to the préfecture to pick up my new driver's license, then to Intermarché for so grocery bits and bread, then to the pharmacy for Ed's prescriptions.

Lunch started with an old favorite, Cold Beetroot with Cream (Pomiane, p180). Then there was Shrimp with Spinach, Garlic and Smoked Paprika (EAT-L; web) served over rice. This was yummy, fast, and easy. I used rucola instead of spinach. Then we ate a bit of a local goat cheese I bought at the shop. Then a small bit of Double-Boiler Bread Pudding (MC; HandyBook) made to finish off a loaf a bread. We were full.

Friday/29-Sep-17: Meant to start a big batch of tomato purée today, but I dillied-dallied too long and most of the tomatoes were not good, also the ones in the potager. In the end, there was only 1-1/2 cups of tomato purée to freeze.

For our main meal today there was fresh pasta, Fettucini alle Erbe e Panna Rosa (ClassPasta, p90). Instead of peeling and seeding plum tomatoes, I used one cups of frozen purée. The herbs were basil, rosemary, and sage from the garden. Pretty good stuff,really. Then a salad using the rest of the dressing from yesterday's beet salad. Then the rest of the goat cheese. Then more of the bread pudding.

Saturday/30-Sep-17: With a late start and other things happening, our early meal today didn't happen till about 6:30p. But it was good. We had a halfish recipe of Chicken Tagine with Olives and Preserved Lemons (web) made with four thighs, and a dose of the Moroccan couscous from a storebought mix, and some Carrot and Pistachio Salad (web; cookbooker). Then we finished off the bread pudding. We are happily stuffed.

Started a salad for Ed to take to Cantique tomorrow morning, but cut the s*** out of my finger, so only got the cauliflower cooked. If I don't bleed to death in the night, I'll finish it in the morning.

Put chickpeas on to soak first thing this morning; cooked them this evening. Then into the fridge, since I couldn't deal with them.

Sunday/1-Oct-17: Got up early to finish off La Rinforzata (Neapolitan Cauliflower Salad) (MC). I've made this several times. Didn't record where I got the recipe, but there's an on-line version here. I use the anchovies, cutting them up really fine and adding to the vinaigrette. Also just noticed a note, that I didn't do today, to steep a crushed garlic clove in the oil.

I buzzed up the leftover sauce from last night's dinner and had that over whole wheat couscous for lunch.

Further, nothing happened in the kitchen.

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

Monday, September 18, 2017

This week in the kitchen

Monday/17-Sep-17: In the last day or so, we've noticed that the clock on the stove wasn't working. Today I discovered that neither oven would light. This is because the clock isn't working it turns out. Ed dug into the stove and discovered an electrocuted mouse lying by the clock. Oops. He's ordered the part. The clock and timers and delayed start are nice occasionaly, but sometimes I wonder if all this modern electronic stuff is worth the trouble.

Belated meal of leftover pork and mango pot pie, in individual casseroles, warmed in the toaster oven. This was still good. Followed by a salad.

Tuesday/18-Sep-17: Lunch out today. Nothing happened in the kitchen.

Wednesday/19-Sep-17: Yogurt on overday.

Before we went shopping, I made Peach and Blueberry Soured Cream Cobbler (Diaries, p230; cookbooker).

Shopping today.

Dinner was supposed to be Pâtes au Thon, Basilic et Piment, a recipe from VPG. I had the recipe with me when I did a bit of reading, but when I went to cook, there was no recipe. Searched but couldn't find it, so a quick replan.

We had Balsamic-Glazed Tuna (MC), which has a nice sauce that was good on the pasta and spinach that accompanied the fish. With yummy cobbler and cream for dessert.

Thursday/20-Sep-17: This afternoon we had Sautéed Chayote with Beef (web). I made a shortish whole recipe for the two of us, served over rice. It was pretty good. For a starter we had the second package of crab and shrimp nem that I got on sale recently.  Served with nem sauce, the end of a jar we like and the start of a new jar that was in the exotic food special at Leclerc this week. We'll go back to the old brand. (Already knew that the sauce included in the package was tossable.) Never got around to eating our dessert, so it's probably cobbler for breakfast tomorrow.

Found yesterday's recipe when I moved our breakfast bread. I know I moved that yesterday. Probably the recipe managed to stick to the bottom of the bread wrapping then.

Friday/21-Sep-17: Early meal again today, a halfish recipe of Chicken Agrodolce with Creamy Polenta (web; CL dec15). Creamy polenta made with milk; can't say that it made it all any better. The agrodolce sauce was okay, but nothing special. Served with the recommended side of Sage-Roasted Carrots and Turnips (web; CL dec15). This was easy and pretty good. Turnips are kind of blah.

Yogurt on overnight.

Saturday/22-Sep-17: Had the urge to make some bread today, and picked out a recipe, without thinking that we don't have a working oven. The part came today, but it was the wrong part number, not matching the order. Sigh.

Our meal was Chaco Chili from the freezer, with some guacamole and homemade tortillas. Yum.

Defrosted one serving of a stew thing for Ed to take to Cantique tomorrow. Except that Cantique is next Sunday, not tomorrow. Duh.

Sunday/23-Sep-17: Our starter was Ed's stew thing served over leftover pancakes. It was good, and actually enough for dinner if I'd planned right. For a main there was a half recipe of Jack Denton Scott's Spaghettini Estivi. (It's a recipe someone sent me, Bill perhaps, but here it is on the web.) Good it was.

For dessert I used up the almond milk to make Three Ingredient Chocolate Almond Milk Ice Cream (web). Well, it was four ingredients after I added a small slog of vanilla. Used 1/4 cup of sucre de canne instead of xylitol. I was good enough, but felt like ice milk, rather than ice cream.

Most of the tomatoes we gathered last time were rotten. Need to start more tomato purée tomorrow.

Seems to be a bumper year for walnuts.

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

Monday, September 11, 2017

This week in the kitchen

Monday/11-Sep-17: Froze up four 1-cups of tomato purée.

Dinner was Pork with Mango Ginger Sauce Topped with Curried Phyllo (PotPies, p104; cookbooker). Think this is the first thing I've made from the book. Quite good it was. Served with steamed broccoli with a squirt of lemon juice.

Tuesday/12-Sep-17: Earlyish meal today. Used up yesterday's phyllo with Spanikopita in Pastry Cups (Desperation, p206; cookbooker). This was good, although we had enough for three, so we're a bit stuffed. Then a bit of a salad.

Wednesday/13-Sep-17: Shopping today.

Dinner was a half recipe of Thai Salmon and Bean Curry (web), served over rice. Yummy, although it might be better to put the green beans in for a minute or so before the salmon chunks since they were still a bit crunchy. Store-bought riz au lait for dessert.

Thursday/14-Sep-17: Yogurt on overday because I was too lazy to make it last night.

Picked the rest of the chicken. Used most of the meat for Mu Shu Chicken Lettuce Wraps (web; CL jan/feb14). Made the whole recipe for 4 and of us ate it all, although Ed did more than his share. Quite good, this was. The suggest go-with dessert was Poached Fruit over Vanilla Frozen Yogurt (web; CL jan/feb14). No frozen yogurt sold here that I've seen, and I didn't have enough yogurt to make this, so it was plain vanilla ice cream. Still good.

Friday/15-Sep-17: Lunch out today, nothing happened in the kitchen.

Yogurt on overnight.

Saturday/16-Sep-17: Finally had our felafel dinner today. Store-bought falafels and store-bought pitas/kebab breads, with lettuce and sliced tomatoes. Served with Tahini Dipping Sauce (WofE, p359), which was a bit odd; it was the bottom of the tahini jar and pretty stiff. Also Cacik/Cucumber and Yogurt Salad (Roden, p64); I made about a half recipe of this with a quarter of the yogurt and it was still a bit soupy. Discovered my stash of garlic was all bad, so had to use garlic powder for everything. Not really a satisfactory substitute. All in all it was a tasty meal in spite of problems. For dessert there was Whole Egg Almond Milk Custard (web), trying to use up the almond milk I bought for something else. I kind of liked this, Ed not.

Sunday/17-Sep-17: Early meal today of Mustard Chops (Diaries, p129). The chops didn't get to marinate the hour that he asked, but they were still quite good. Served with spinach, as suggested, and the little square French pasta of buckwheat, whose name I've forgotten right now.

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

Monday, September 4, 2017

This week in the kitchen

Monday/4-Sep-17: Earlyish meal today. There were Wraps Poulet, Figues, et Roquefort (web, VPG). The photo clearly shows chunks of roquefort, where the recipe clearly says to mash the cheese with crème fraîche. The recipe I have from VPG was for 4; what I found on the web is for two. I made the whole recipe and we ate two wraps each. Tasty and really sufficient for two for dinner. As a side (unneeded), there were polenta points with a topping of zucchini, tomato, and haricots verts from the garden. We were quite stuffed.

Tuesday/5-Sep-17: Working on the harvest from the potager today with stuffed zucchini, sort of following this recipe for Sausage-Stuffed Zucchini Boats (web). The sausage was the last of Hazan's from the freezer. No mozzarella, only Parmesan. Good, but filling. Then a salad. That was all.

Seeded a bunch of tomatoes and started them stewing.

Wednesday/6-Sep-17: Oops, neglected to turn off the fire under the tomatoes. Woke to the smell of burnt tomatoes. Later in the date, I realized the that unburnt bits could be puréed to make a sort of tomato paste. Froze up lots of 2 tablespoon bakjes.

Shopping today.

Dinner was, sort of Catfish Barbecue (CL90, p127). Instead of catsup, I used my burnt tomato paste. No sugar added since the tomatoes are so sweet. Easy and pretty tasty. Served with corn on the cob and trio rice, a better brand than we've had of late. For dessert there were some pretty awful little waffles with a bit of vanilla ice cream and blueberries.

Thursday/7-Sep-17: Dinner was Curried Scallop-Apple Salad (web), which was quite good in spite for my messing up a bit. To make the dressing I read apple cider vinegar, so used that, then got to where some cider vinegar was added and realized it wanted apple cider. I added a bit of honey to take the sour off. I also added a bit of apple cider (and finished the bottle this evening), which is an alcoholic drink rather than fancy apple juice.) Anyhow it was good.

Yogurt on overnight.

Friday/8-Sep-17: A good-bye lunch with a friend today. Nothing happened in the kitchen.

Saturday/9-Sep-17: Thought I'd get back to the tomatoes today, but didn't.

Dinner was Roasted Red Bell Pepper Sauce (web). The recipe is supposed to be served over spiralized zukes; I cut strips off mine. We used only about half of the sauce; I froze the rest to serve over real pasta. Edible, but not really a recipe to do again. Ice cream for dessert.

Sunday/10-Sep-17: Yogurt on overday.

Ed asked for roast chicken, so that's what we had today. Spatchcocked and rubbed with Penzey's Quebec Beef Spice (which it suggests for chicken). Pretty good, if a trifle spicy. And an old favorite Dusoulier's Perfect Roasted Potatoes (web) and steamed broccoli topped with garlic slices and red pepper flakes stewed in olive oil. We were full.

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