Tag Archives: #ImAChef

This week’s menu

[revised after a trip to the market]

Sunday, February 3
Breakfast of sourdough toast and bacon
Dinner of shrimp skewers and lemon butter new potatoes (Cooking for Two, p. 166), plus steamed green beans
After Evensong, evening snack of pot-stickers

Monday
Oatmeal and toast at breakfast
Lunch with a colleague
Dinner of Slow-Cooker New Mexican Red Pork Chili (Cooking for Two, p. 281) and homemade tortilla chips

Tuesday
Grits, cheese, fruit at breakfast
Lunch at Southwest Diner (it’s Tamale Tuesday, after all!)
Dinner of leftover shrimp and a salad

Wednesday
Eggs and sausage at breakfast
Lunch of leftover red pork chili
Dinner of curried chicken salad and some fruit

Thursday (sourdough day)
Toast, cheese, scrambled eggs, sausage at breakfast
Ham & cheese quiche and salad for lunch (Cooking for Two, p. 338)
Leftovers after Variety Club rehearsal

Friday
French toast and sausage at breakfast, then make almond cake (Cooking for Two, p. 395)
Lunch with an old friend
Dinner of slow-cooker barbecued steak tips  and homemade French fries (Cooking for Two, p. 286), and almond cake

Saturday
usual Saturday breakfast: sausage and eggs
French cooking class at the Botanical Garden for lunch
More leftovers at dinner (quiche or curried chicken salad); almond cake

At the grocer’s:

  • instant tapioca
  • sole
  • eggs
  • 1 lb. steak tips
  • shallots
  • Gruyère
  • chicken broth
  • 1 lb. country-style boneless pork ribs
  • salad fixings
  • cream
  • milk
  • corn tortillas
  • hominy
  • tonic water

And from Penzey’s:

  • celery
  • bell pepper mix

I’m traveling much of the following week, so the menu will resume on Sunday, February 17.

English muffins

What to do with extra sourdough starter?

Make sourdough English muffins!

My first attempt was successful as making sourdough bread in the shape and style of English muffins. Less so in making the texture.

Mine are too spongy. Next time I’ll do what my instinct told me — measure by weight rather than volume.

But this was a fun and tasty experiment!

Sourdough English muffins cooling on the counter.

Thursday morning. A breakfast sandwich of a bacon/cheese omelet on a homemade English muffin.

Sticking to it

Sticking to this week’s menu, my early-afternoon meal today was homemade cream of mushroom soup (using the recipe from The Joy of Cooking), with a spring greens salad and homemade vinaigrette, and a slab of homemade sourdough and some Irish butter.

“Yum and happy-tummy” doesn’t begin to state my sated state….

I bought chives the other day. First time in my life, since I always just use green onions. But I need to use up the chives. Thus, the garnish. I’m going to chop and dry the rest of them, I think.

Dumplings

AKA potstickers.  GyozaJiaozi.  饺子.

Whatever you call them, the homemade ones I put together Sunday morning, a portion of which I cooked Sunday evening, are the best.

I know that some restaurants may serve jiaozi that are just as good, but something about making these from scratch at home makes them even more enjoyable.

I only ate eight of them, but could have eaten my weight!  (I froze the remaining 32, and will get four more meals from my homemade potstickers.)

From start to finish:

Scallions at the ready.

Ground pork, some sherry, some ginger, some white pepper, some soy sauce, a bit of sugar, corn starch, the scallions.

And the pork mixture is done.

My pleating improved as I learned the technique. Top left is among the first I made, and the lower right is near the last of the assembly line.

Eight potstickers for dinner. Cooked in a cast iron skillet, of course.

The finished product.

And a Xi’an cucumber salad. The dressing is soy sauce, dark rice vinegar, sesame oil, chili oil, sugar, salt. It burns the lips. And the garnish is roasted peanuts and some toasted sesame seeds.

This week’s menu

I’m going to try something new — namely, posting my weekly menu in hopes of holding myself to good and wholesome home cooking, and planning a bit better than I have been during my sabbatical.

And I made homemade sourdough bread on Friday afternoon, so that needs to eaten up.  And there are mushrooms in the fridge calling my name.

So . . . .

Yesterday (Saturday), January 26
Chicken Marsala (from Cooking for Two, p. 105)
Buttered peas
Homemade sourdough bread

Sunday, January 27
Bacon/eggs for breakfast, with sourdough toast
Salad at lunch before Circus Harmony
Homemade pot-stickers at dinner, plus a Xi’an cucumber salad

Monday, January 28
Sourdough French toast for breakfast
Leftover Chicken Marsala at lunch
Leftover pulled pork at dinner

Tuesday, January 29
Bacon/eggs at breakfast
Cheese souflé (from Baking for Two, p. 216) at lunch, plus a salad
Leftover pulled pork at dinner, plus fruit

Wednesday, January 30
Grits and fruit at breakfast
Lunch with an alumna
Loaded baked potato and salad at dinner

Thursday, January 31 (celebrating Yufei’s return to the USA)
Sunny-side Up Tarts (from Baking for Two, p. 194) at breakfast
More pot-stickers at lunch
Homemade cream of mushroom soup at dinner, plus sourdough and a salad

Friday, February 1
Leftover Sunny-side Up Tarts at breakfast, plus fruit
More soup etc. at lunch
Ham steak, cheese grits, peas at dinner

Saturday, February 2
Breakfast sandwich on sourdough
Quick take-away or frozen prepared lunch, since I’ll be at school and then teaching lessons
Dinner gig, so I’m fed there

Now, the shopping list:

  • 1 lb ground pork
  • dry Sherry
  • Marsala wine
  • cream
  • more salad fixings
  • round wonton wrappers
  • English cucumber
  • chili oil
  • Chinkiang vinegar
  • sesame seeds
  • roasted unsalted peanuts
  • tonic water (not for any recipe I’ve included above)
  • elderflower cordial (because I love it with fizzy water)

An update:

Saturday dinner.

Sunday breakfast.

One of the two sourdough loaves. Next time they get 10 more minutes in the oven.