Week 3 Cooking

I don't think I can express enough how much I liked the recipes out of How to Eat Supper for the past week. Everything was really really good. From the stew to the pasta (I wasn't sure about the cinnamon and pasta, but it was fantastic), it was fantastic. The eggs...oh my...even though I may have messed them up a little (cut the recipe in half, though I didn't do it for everything I think which lead to a bit runny stuffing for the eggs). So good. In that I made my first dressing from scratch, which wasn't hard at all. I'm pretty much making everything from the past week again, sometime. Also, last week I went through almost two bulbs of garlic...

This past week, I added a 12" lid and spatter shield to my collection. Which is a necessity...though with both of them, it makes it tough, since the 12" items don't fit well into my dishwasher... I used my Chantal Copper Fusion Stock pot for the soup...oh yes I love that pot...other then that I have to wash it by hand...(doesn't fit in dishwasher).

This week I'll be cooking out of both How To Cook Everything: Simple Recipes for Great Food (Original 1998 edition) and a recipe card that I got when I bought some Niman Ranch Chorizo. in no particular order:

  • Black Beans with Niman Ranch Chorizo & Rice (card)
  • Chicken Soup with Rice (p. 73)
  • Spaghetti alla Carbonara (p. 141)
  • Bean and Tomato Casserole (p 512)
  • Spicy Tofu with Ground Pork (p 526)