I Quit!

So, if you haven't heard yet, I quit the cooking gig. I liked it, but I liked my free Sundays better.

Not sure if I'll keep this blog or not. I might use it as a recipe file. Which recipes worked, which didn't, what I make during the week.

Peanut gallery? Thoughts?

Week 8

Apparently last week's menu was a hit. This week I had to make some extra dishes since I'll be away next weekend.

• Chicken Pot Pie with Biscuit Topping (CI)
• Minestrone (CI)
• Stir-fried Asparagus
• Sauteed Swiss Chard
• Cabbage and Apples
• Banana Nut Muffins

and then for next week (shorter menu)

• Turkey Tetrazzini
• Tsimmes (sweet potato, carrot, and apple bake, a Jewish specialty)
• Fallen Chocolate Loaf Cake

I'm finding that the less fussy the menu, the more she likes it (I think... I don't get much feedback except when something doesn't go over well). So, that's good! This week I kind of went for easily-freezable comfort foods. I hope it works well.

One thing I am enjoying is the opportunity to try new things. Like the tsimmes. It's so yummy! Next time, I'd like to try to make a noodle kugel, I think. Jewish cooking is yum.

Week 7

On the menu this week:

• Salmon-Corn Chowder
• Thai-style Fried Rice with Chicken and Basil
• Sauteed Spinach with Nutmeg
• Steamed Broccoli with Balsamic-Basil Dressing
• Bread Pudding

This week's menu went through a few changes. I was going to make both Thai Chicken and Basil AND Thai Fried Rice, but the recipe didn't make as much Chicken and Basil as I thought it would, and the ingredients were pretty similar to the Fried Rice, so I just combined them. I think it turned out pretty good. Thanks for the new cookbook, Mom! I also made a different spinach dish, a kind of gratin, but when I tasted it, I knew my client would think it was too salty (it had a lot of cottage cheese in it), but *I* liked it, so I kept it for us (good lunches for the week) and made simple sauteed spinach. I might have overcooked the broccoli a little, but she likes things sort of bland and simple, so maybe it's okay. I put the sauce in on the side.

The bread pudding is hopefully what she was looking for - no cinnamon, just yummy pudding.

PS: the American dictionary spells it as bouillabaisse, does that seem right, Teacher D'Arcy? :) Now I just need to find a good recipe for it.

Week 6

Too worn out for much effort this week. So I made:

• Italian Turkey Cutlets (allrecipes.com: turkey cutlets with fresh tomato sauce)
• Salmon-Pesto Whole Wheat Pasta (allrecipes)
• Wild Brown Rice Pilaf (modified from Cook's Illustrated)
• Peas and Napa Cabbage (modified from an allrecipes)
• Roasted Potatoes and Red Onions (my own recipe)
• Blueberry Muffins (Williams-Sonoma)

This week I got it right. Under budget for groceries, and I only had to cook for about an hour and a half. Apparently I got it all wrong last week... she did NOT like the red peppers (too much cumin?) nor the stir-fried veggies (probably too strong seasoning). I hope this week pleases, it's nice and simple and not too seasoned.

Week 5

Wow, really? Week 5?

Asian theme this week, take a break from the heavy winter stuff.

• Thai-style Coconut Chicken Soup
• Soy-Glazed Salmon Rice Bake
• Stir-Fried Cabbage and Asian Vegetables
• Roasted Red Peppers
• Dense Chocolate Loaf Cake

I've looked back over the past few weeks and I have simply made too much food. This week I"m trying to bring it back under control. So it's like, a soup, a fish, some rice, two veggies, and a dessert. Much better.

I also did something different and went shopping last night, and made the soup and cake last night. This morning was so much more relaxed. I think I might do that, going forward.

This coconut chicken soup is so yummy, and that's even with modifying it for her tastes (no spicy, etc.). Everything else is yummy too... I'm pleased with this week's menu. I think I even made the salmon correctly. It wasn't dry, but it looked nice and done all the way through, flaky but not dry. Not that I actually tried any salmon. Luckily I've seen my fair share of cooked salmon to know what it's supposed to look like without having to actually eat any.

Week 4

Hanukkah is this coming Saturday, so this week we had a slight Jewish holiday theme (per request)

• Chicken noodle soup (w/homemade stock)
• Potato latkes
• Homemade applesauce
• Simple lasagne
• Stir-fried asparagus
• Steamed brocolini with basil and parmesan
• Buttermilk-cinnamon muffins

And then I was crazy and made, for us:

• Vegetable Pot Pie (with saffron cream sauce and homemade pastry)
• Lemon bars

Cooking today was fine, I thought it was going to be easy, but I botched a few things so it took longer than expected. Latkes turned out great, but I burned a batch. Muffins were slightly overdone (but still fine). Then I totally messed up the lemon bars and I'm not really sure about them, but they'll get eaten at work if nothing else!

Lesson: when making chicken soup (with low fat), take the skin off FIRST. Skimming is a pain. Also, I need a different baking pan if I'm going to make lemon bars again. This one was too low-sided. I'm not sure about the recipe, either. Hmm.

However, homemade applesauce is YUM!

Week 3

This week's menu:

• Turkey Cutlets with Mushroom Sauce (Epicurious)
• Red Snapper Pot Pie with Mashed Potato Topping (Epicurious/Cook's Illustrated Light)
• Bulgur Salad with Golden Raisins (adapted from Epicurious)
• Green Beans w/Almonds and Bread Crumbs (Cook's Illustrated)
• Asparagus w/lemon sauce (own recipe)
• Braised Cabbage with Apples and Caraway (Cook's Illustrated)
• Rice Pudding (CI)

Feedback from last week: no carrots just as a dish (but okay IN recipe). No more Brussels Sprouts. Would like a variety of veggies, but less of each. Loved the salmon chowder and chicken and brown rice.

Notes to self: I don't think I like red snapper. Kind of 'fishy' with a sharp scent. Mushroom sauce was a little salty, needed lots of adjustments. If we're going to do MORE veggies, then I need to come up with my OWN menu for the week so I know what I'm doing with the leftover veggies. This is okay, because at least I'll know what I'm cooking for the week.

Also: from now on, Cook's Illustrated will be CI