Monday, March 5
morning:
set coconut milk for truffle ganache to steep (lime&coconut, Orchid Oolong tea)

evening:
empty dishwasher
reheat coconut milk
make ganache for truffles
coat candied tangelo slices in sugar and leave to dry longer
set yogurt to drain

clean downstairs bathroom
sweep front room
open tables and start setting up chairs

dinner:
onion, ravioli, meatballs, asparagus with pasta sauce

Tuesday, March 6
morning:

Shopping:
eggplant
butternut squash
1 lb of carrots
jalapenos
red bell peppers
chocolate chips
low fat coconut milk
whole milk (not ultra pasteurized)
soda water
vindaloo seasoning
2 packages of pita bread
paneer

empty compost into compost bin

breakfast:
last of the kale, tomato,

evening:
shape lime & coconut truffles
second sugar coat for tangelo slices and put up for storage – consider candying lime or lemon next
Make 1 cup of brown basmati rice
Make tzatziki
Roast butternut squash and bell peppers
Make raita (started)
Make black bean dip
Make matbucha

vacuum LiLi’s room

dinner:
chili

Wednesday, March 7th
morning:
coat truffles
Make paneer
wash dishes

breakfast:
nibblies?

evening:
unload dishes
Make Chana Masala
Make Biryani Sauce Base
First attempt vegan naan vs dairy naan
Make 1 cup brown basmati rice
thaw frozen spinach in a container

dinner: product test the chana masala

Thursday, March 8th
Gah! 7am yoga?
early day at work

get supplemental dishware from friend?

8pm play?
Make 2nd batch of chana masala
Make Spicy white bean dip
Slice and oil pita bread
set 1 pt lentils to soak
Drain thawed spinach (and reserve liquid)

Friday, March 9th
Bake dessert – either carrot cake or Lemon or Lime Cake (which would be better topped with candied tangelo and blood orange slices?)
Peel winter squash, cube, and marinate in vindaloo seasoning
buy, chop, and prep vegetables for the vegetable biryani (cauliflower?, string beans?, bell pepper, zucchini? – also more string beans and a bag of potatoes. Oh, and the lettuce for salads.)
Make naan dough
Make chapati / roti dough
Make first iteration of

lentil dish – Parippu

225g masoor dal (red lentils)
1 onion, roughly chopped
1 ripe tomato, roughly chopped
50g creamed coconut, mixed with 250ml water (or 250 ml coconut milk)
2 green chillies, chopped
1/4 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander

2 Tbsp oil
1 tsp cumin seeds
1/2 tsp black mustard seeds
1 onion, very finely chopped
10 curry leaves

Put the lentils in a heavy-based saucepan with 500ml water. Add the roughly chopped onion, tomato, creamed coconut or coconut milk, green chilli, turmeric, ground cumin and coriander, and bring to a boil. Simmer and cook, stirring occasionally until the lentils are cooked to a soft mush (masoor dal does not hold its shape when it cooks). This will take about 25 minutes. If all the water has evaporated before the lentils are cooked, add 125 ml boiling water.

For the final seasoning (tarka), heat the oil in a small saucepan over low heat. Add the cumin and mustard seeds, cover and allow the seeds to pop. Add the finely chopped onion and curry leaves and fry over low heat until the onion is golden brown. Pour the seasoned onions into the simmering lentils. Season with salt to taste, and cook for another 5 minutes.

– source The Food of India by Priya Wickramasinghe

Peel and boil potatoes

Make

Make pita chips!

soak more lentils
soak hazelnuts

Saturday, March 10th
remove dough from refrigerator and bring to room temperature
Put white wine in the refrigerator

make salad dressing
toast nuts for salad

Cut up crudite

put vegetable biryani in a dutch oven and cook it.
Make soup (rosted butternut squash or carrots – coconut chutney esque)
Make more lentils

Take a break and buy fresh herbs: cilantro, parsley, methi, and curry leaves (if you can find them). Also buy some pre-made breads so you can quit worrying. They’ll freeze. Anything else pretty for crudite?

knead doughs

Assemble all components of saag paneer – cook and puree spinach, brown paneer

Puree soup smooth

When you panic about there being too little food – make some string beans with mustard seed and some methi potatoes

Roll out bread.

35 minutes til – Make tamarind rice with hazelnuts, pine nuts, and mustard seeds

20 minutes til – Put chips, dips, and crudite on the table; put as many condiments as you can wrangle on the table; pull white wines from the refrigerator; open a bottle of red;
Clear any surfaces possible in the kitchen; start oven preheating to 500F for bread optimism; Make plain basmati (burner 1); cook the Squash vindaloo! (burner 2) (soup = burner 3)

10 minutes til – (assemble saag in a pan ready to go on the stove)

Start: remove rice from burner, set squash to simmer, start cooking the saag paneer. Act social; offer beverages; (have place to stash coats!!); tell people to go visit your foster cat

Start + 10 minutes: Assemble the tarka for the soup; first batch of bread?

Start +20 minutes: Serve soup; Second batch of bread

Start +30 minutes: Add paneer to saag; Is the bread plan doomed?

Start +35 minutes: Serve dinner (if bread is awesome, cook a few more rounds of it)

An hour later – offer a salad course and see if people blanch

Boil water and make tea; offer scotch
Serve dessert

1 load of dishes before bed

Sunday, March 11
sleep
load of dishes in the morning

Mail truffles to recipient?

2:30 – Latin translation group?

This entry was posted on Monday, March 5th, 2012 at 12:20 pm and is filed under Cooking with Catladies, Events/Promotions. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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