Vacation cooking

Last week we were in Park City for Spring Break.  We rented a house with our friends and try to keep costs down a little by cooking in.  The tricky part about cooking in rental houses is you never know what kind of kitchen supplies/utensils you will have and you don’t want to buy a whole bunch of stuff that you will need to throw away.  (Samantha had a great vocabulary word in her homework – equipage.  It was in an article about tea and the increasing popularity of tea drinking in England pre-Revolutionary War.  The article described the interest in the silver service, china cups, etc. – the equipage of tea drinking.  The definition I found indicates that it is an archaic word meaning “the equipment for a particular purpose”.  Keith and I were joking that we would have to check the kitchen equipage before we planned our meals.  Fortunately, it was sufficient for our needs.)

I tried to keep it to meals with just a few ingredients – all of which will be familiar to my blog followers.  We ate in 4 nights as follows:

  • Boursin chicken, oven roasted potatoes and salad in a bag – the Boursin chicken is only 3 ingredients (bone-in chicken with Boursin cheese and a little olive oil), I bought the Little Potato company potatoes with the seasoning packet and a delicious salad in a bag with walnuts, craisins, cheddar cheese and apple dijon vinaigrette.  Simple to fix, simple to cleanup and minimum items to purchase at the store
  • Grilled rosemary and garlic shrimp with pine nut cous cous and grilled asparagus – I marinated the shrimp in rosemary, garlic and olive oil (I did breakdown and buy a small bottle of olive oil), everyone loved the cous cous and the grilled asparagus just needed a little bit of olive oil, salt and pepper.  I did also buy a package of wooden skewers for the grilling but they were not very expensive.
  • Salmon dijon with instant risotto and steamed broccoli – I already had mayonnaise and Dijon mustard for lunches so just bought a small bottle of horseradish and some panic.  The risotto mix is excellent and broccoli is always delicious.
  • Grilled lamb chops with horseradish mashed potatoes and salad in a bag – we bought a small bottle of Worcestershire to marinate the lamb chops and Keith used some of the leftover horseradish in the mashed potatoes

Definitely saved some money by eating in and none of these required much in the way of equipage!