This week, we are heavily theme-ing, with an entire menu dedicated to The Joy of Cooking. It is a book that is important enough that it always gets space on the counter/shelf next to the stove (as opposed to the basement), and yet I only ever use it to figure out how long eggs should be boiled for, or other hooliganism.
I know we all own this book, because everyone owns this book. So, crack open your copy and get digging!
Sunday – Slow-Baked Salmon Fillets with Herbed Olive Oil, Creamy Leeks and Pan-Fried Golden Potatoes with Rosemary and Lemon from The Joy of Cooking
Of all of the fish options that Marcus could choose from, Salmon is probably at the bottom of the totem pole. But that didn’t stop Marcus from chipping in to eat the last of the inherited meat from our freezer.
We don’t make fish terribly often, much less salmon, so I was a tad bit nervous popping this in the oven, skinning it after the fact and then lacing it with herbed olive oil (yes, I used dried herbs, what else is new?).
The potatoes were perfectly serviceable, but I’m already familiar with the cooking technique that these required and have made potatoes in this same, vague incarnation before.
The real winner? The leeks. How it is possible that this side dish that I rolled the dice on ended up being the hit of the meal is beyond me. But if you like light white wine-cream sauce-arrangements, you will just adore this.
Monday – Doro Wat with Steamed Rice (Marcus’ jam) from The Joy of Cooking…and a few crepes from the freezer
WE MADE AFRICAN FOOD.
And in case I have to say it again, WE MADE AFRICAN FOOD.
Four cups of finely chopped onions and 20 minutes of dry caramelization later (this does not include the additional 25 minutes dedicated to infusing spiced butter), we had a real, honest-to-goodness feast.
Yes this was absolutely worth the hassle. Will we ever be able to make it for other people? Probably not. But I will happily action it just for us.
Tuesday – Curried Chickpeas with Vegetables from The Joy of Cooking over Steamed Rice with Trader Joe’s Garlic Naan
Reasons to rejoice: Marcus said he liked the sweet potatoes.
Go. Dance in the streets.
This was an extremely mild curry marketed as a great meatless meal. Which is great, except for the part where it uses chicken broth. But who am I to judge?
Anyway, instead of using a cup of yogurt, I just dumped in a couple of tablespoons of heavy cream (it was already in the fridge) and called it a day.
Wednesday – Broccoli Quiche from The Joy of Cooking
What I learned about through this quiche making experience: The importance of pie weights. Rice was sacrificed, to the cause, the crust was salvaged.
I need weights.
Because I was in a creative mood, I cut the milk out (don’t worry, heavy cream was still invited to this party) and added three eggs. I have no real clue as to what we lost or gained through this beyond protein, but I was pleased.
Did you cook any new foods this week?