A small summary of what has been cooking in our household last week.
Monday: pork fillets with basil peanut sauce, bok choy, zucchetti spaghetti, and rice. The marinade for this was unexpectedly aromatic and wonderful: blended handful of basil leaves, a lump of peanut butter, a tablespoon of oyster sauce, a clove of garlic, a small piece of fresh ginger, a pinch of chile flakes, and some water. I had some trouble baking the marinated pork on the stove, so I suppose one should really use the grill.
Tuesday: Potato and leek quiche.
Wednesday: We went to a restaurant close to work.
Thursday: chicory with goat’s cheese, walnuts and date; osso buco with risotto milanese; chocolate tart with coffee ice cream. We had some guests over, so we reverted to some old favourites. Needless to say, it went down well.
Friday: Beef korma and cumin rice. This was one of my first attempts at an authentic Indian dish, and it turned out beautiful. My lack of experience showed at every step of the way, so it took me about half an hour more to prepare the dish than one would expect. However, it was fascinating to witness the transformation of flavours from the raw spices, toasted spices, ground spices, fried spices, cooked spices at the different stages of cooking, all the way to the next day, when we saw in the leftovers what it means for flavours to mingle.