So first up, is the Zucchini/Ricotta Cheesecake, or, as Mister has dubbed it: "Zu-quiche-y" (feel free to add your own spelling... as that looks retarded).
Isn't that beautiful? I am in love with the way that looks. I also added a WW crust to make it more quiche-like. However, if I was to make it again, I would play around with different flavors. This particular one has dill and lemon zest -- was not a fan of that combo. Perhaps some warmer spices now that we're heading to fall -- coriander and bay? But bay works best when infused... perhaps bay-infused olive oil? I'll have to play.
So, all in all, tasty, but redesigning is due.
Next up for food is the Bacon/Cheese Scones.
A couple of notes on this recipe as it turned out. Firstly, there were three substitutions. We only had WW flour in the house, so in it went. As I was using a ghetto kitchen and a) didn't feel up to cutting in butter and b) added the eggs before the butter 'cause I'm an idiot, I melted the butter before adding it. Also, I am not a fan of swiss, so I used Extra Sharp Cheddar. (This one was not a surprise to Mister, as I left the recipe up. So while I'm mixing away in the kitchen, he goes "Are you going to use the Marigaux?" "What?" "It calls for Swiss. Are you using the Marigaux?" "Oh no. I'm using cheddar!" "Oh, ok.")
This was a very tasty recipe, but if I were to do it again, I would probably add more STUFF. More bacon (I used half a pound and could barely taste it), more cheese, and probably more butter. The WW flour added a nice touch, and I have no complaints on that front (although it may be the cause of my need for more dairy).
And here's where my week of food fell awry. Thursday, after having the most productive day of my life on Wednesday (don't ask how much laundry I did. Really, don't), and getting up early to make scones and then go to a doctor's appt., I then goofed off the rest of the day with a friend M. So when Mister came home from work and was like OMGSTARVING I had nothing even close to ready to be cooked. And I was a little over the joy of cooking, so I suggested that we eat out. This lead to an hour of nothing. Of me going "HUNGER" and him going "THINKING" and nothing actually happening. This lead to us going out to a place down the street which wasn't what he wanted, but it was there, and the both of us being in kind of bad moods.
I have never had such a clear delineation of why a meal plan is such a good idea. Wednesday was beautiful and wonderful, and Thursday was hell on wheels. So back to the grindstone it was!
While kicking around the house Friday, I dried in a low oven some rose hips that I had gathered.
Friday I was working in the evening, but I had planned Lasagne Tart. So I prepped and got it all set for Mister to pop in the oven when he got home (and he was going to bring me some at work). I even took WIP pics!
Having sliced the zucchini (on the cheese slicer part of my box grater -- never again slicing with a knife!), and tossed it with salt, it is draining.
Had some leftover crust from the ZuQuiche-y, so rolled it out for the tart. Note to self, WW flour sucks in a crust. It was hell. Literally. And the fact that I was using an empty Brandy bottle for a rolling pin... (Mister was like, "Most people go out and get a rolling pin!" I was like "well, most people learned how to make do when you're in the middle of doing something!")
The layering went off without a hitch, and here it is, ready to go into the oven.
Here it is after being cooked and nommed. Thoughts on this recipe: omit the crust. Unnecessary, and wound up not being overly tasty. ... I think that's it. It was very tasty overall.
This weekend we went out a fair amount (mostly because I love going out for Breakfast and such), and we've made a goal to not eat out this week. It is also Mister's turn to cook this week. He offered, and I accepted. We'll see how that goes.
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