Category: What’s for Supper?

What’s for supper? Vol. 314: The sound of stroganoff

Happy Friday! Before we go any further, I have to show you last Friday’s lo mein. I posted the WFS post before I made dinner, so there was no photo, but it turned out so good. I made the basic recipe but added shrimp, zucchini, yellow bell pepper, and matchstick ginger. 

Fabulous. Here’s the recipe in case you need it.

Jump to Recipe

Very easy and fast. I usually use fettuccine for the noodles, and that makes it cheap, too. I think I got everything at Aldi except the rice vinegar.

Okay, on to this week! Here’s what we had. 

SATURDAY
Burgers, chips

Not tired of burgers and chips yet. Especially when Damien cooks them outside. 

SUNDAY
Italian sandwiches, fries 

On Sunday we went apple picking, and then stopped at my parents’ graves to say a decade and plant a bunch of crocuses. Very glad to see the two rose bushes and the lilac tree I planted in the summer are still alive! 

Here’s a little album from Facebook because I’m lazy. 


 

Then we came home and had Italian sandwiches. I had mine with plenty of red pesto, yum yum.

Damien got an extra package of prosciutto for later in the week, as you shall see. I flubbed dessert (I had bought some Halloween-shaped rice krispie treat kits that you had to make and decorate spookily, which not even the kids felt like doing after a couple of hours in the car), but Damien had had the foresight to buy a sack of cider donuts at the orchard, which he put in the microwave for dessert, and they were delightful. I was feeling the teensiest bit emotionally bruised after the cemetery visit, and a hot sugary donut definitely helped. 

MONDAY
Oven fried chicken, roast butternut squash, apple hand pies

The fried chicken I made a few weeks ago was so very tasty, but such a pain in the pants, so I took the advice of my friend Patti and tried oven frying it. It was quite good, and so much easier. 

Early in a day, I let the chicken (drumsticks and thighs) soak in milk and eggs with salt and pepper. Then at dinner time, I put a few inches of melted butter and canola oil (half and half) in a couple of roasting pans in a 425-degree oven. While it was heating up, I rolled the chicken parts in flour seasoned with lots of salt, pepper, garlic powder, and paprika. I put the chicken in the pans, skin side down, and let it cook for about half an hour, then turned it and let it finish cooking for another fifteen minutes or so. 

Not quite as spectacularly crackly-crisp as pan fried chicken, but still crunchy and delicious, and moist and tasty inside. Will definitely do it this way again. 

I wasn’t able to fit all the chicken in the oven pans, so I pan fried the extras, got distracted, and burned the ever loving hell out it. Completely black. Then I turned it over and, just to be fair, did the same thing to the other side. Then I threw it away. 

I also made hand pies. Corrie loved the pumpkin empanadas from last week so much, and it made mornings so much easier when she had something tasty and homemade to grab for a car breakfast, so I decided to make pineapple empanadas with the rest of the Goya dough discs I bought. I’ll spare you the details, but I managed to ruin quite a lot of pineapple, and then light dawned on blockhead, and I realized we had 9,000 apples in the house. So I pulled out my lovely old fashioned apple peeler-corer-slicer and made apple empanadas, or really just little pies at this point. See my pies! See my pies!

Chicken and pies, Mr. Tweedy. 

The pie filling was apple sliced and dusted with flour and sprinkled with sugar, cinnamon, cloves, and a little butter. I forgot salt. I folded them into the dough, cut some vents, and brushed the tops with egg, then sprinkled them with sugar and cinnamon, and baked them on parchment paper at 375 for about half an hour. 

I’m not gonna lie, I was also doing a lot of running around and shouting and waving my arms about something completely unrelated to food, while I was making 20 pies, and ruining pineapple, and rolling chicken in flour, and burning it, and burning the other side, and snatching apple peels away from the dog, and so on. It is an actual miracle that I get dinner on the table every day, even when I’m not all worked up about something, which I was. It’s like a Greek tragedy in there every day, I don’t know what goes on. But eventually everything got cooked, and I had it in my head that we needed butternut squash, too, so I chopped that up, drizzled it with honey and olive oil, sprinkled it with kosher salt and chili powder, and broiled it until it was a little blistered, and I guess we had pie for supper and squash for dessert, I don’t know. ἔξοδος.

TUESDAY
Beef stroganoff

Yeah! Stroganoff! Someone, and I’m very sorry I don’t remember who, posted this on Twitter

and the vision that was planted in my brain/still remains./And I haaaaad/ to make stroganoff. 

I usually make stroganoff with ground beef, but honestly, it’s gotten so expensive that it was only like three dollars more to get a big hunk of roast. It’s called “budgeting,” sweaty. I followed the Deadspin recipe. These recipes are invariably delicious, but incredibly obnoxious, so I went ahead and made a card. 

Jump to Recipe

I was very busy on Tuesday, so I did all my chopping and slicing and mincing in the morning,

and when dinner came, it all came together in a flash. It’s very easy, and is a great way to furnish yourself with enough calories to survive an eighteen month siege.

First you lightly fry the sliced meat in butter

And I was very determined that this stroganoff would turn out tender, not tough, so I fried the meat very lightly indeed. Then you remove meat from the pan and fry up the onions in more butter, salt it, then add in the garlic 

then the mushrooms and tarragon and pepper.

This is the point where you add brandy if you have any, which I did not.

Then you put your meat back in, heat it up, blorp in an insane amount of sour cream, heat that up, adjust your salt, and that’s it. 

While you are cooking this, you boil up a pot of egg noodles, and you serve the stroganoff over noodles.

So delicious. My only disappointment was I didn’t taste the tarragon much. I don’t use tarragon often, so I was looking forward to it. Maybe I should have saved some out and used a bit to garnish the top and bring up the flavor a bit. We all have colds, though, so it’s a miracle we can taste anything.

WEDNESDAY
Pizza

Three pizzas, and I made the mistake of not making one plain cheese pizza. Oh, there was howling and complaining. I have heard the cries of my people, and next time I will make one plain cheese pizza. 

This time, I, monster, made one pepperoni, one mushroom and olive, and one prosciutto and arugula (that’s what the extra prosciutto was for. That’s called building suspense. Look it up, sweaty). That third pizza was just remarkable. Fresh little curls of parmesan frolicking on top, so nice.

First you make an arugula salad: A few handfuls of baby arugula, the juice of a small lemon, a few drizzles of olive oil, and kosher salt and pepper.

Then you make a normal cheese pizza but spread plenty of thinly-sliced raw garlic on it, and some fresh rosemary if you have it (which I did not), and drizzle a little olive oil over that, and give it a little salt and pepper. Bake as normal, and when it comes out, spread it with torn-up prosciutto, and top it with the arugula salad.

It’s so good, it almost makes me mad. What the hell is this? Why is it so delicious? Who comes up with this stuff? Gosh! 

THURSDAY
Kielbasa, potato, and Brussels sprouts

The kids were helping me make the shopping list on Saturday morning, and more than one shouted “Kielbasa!” They are prone to shouting things like “Kielbasa!” without meaning anything in particular by it, but I wrote it down anyway. But they were all pretty adamant that they didn’t want any cabbage, and they seemed to mean it. I don’t really know any kielbasa dishes besides the one-pan deal with potato, kielbasa, and cabbage, so I thought why not make the same basic thing but swap in Brussels sprouts, which people do like? 

It turns out lots of other people have had this idea, including the New York Times. I followed an uncharacteristically simple recipe by them (well, they sort of sheepishly suggested tossing some mustard seeds and almonds in there, but they admitted that it wasn’t really necessary), and it turned out fine. I’m a fool and didn’t save the recipe when it let me in for a free view, but it’s just a basic sheet pan deal with potatoes, some kind of sausage, and Brussels sprouts cooked with olive oil, salt, and pepper for a while, and then you toss it with a honey mustard dressing and continue cooking it. 

I used three ropes of kielbasa, two pounds of Brussels sprouts, and probably three pounds of potatoes (red would have been nice, but they were like a dollar a potato, so I just cut up some baking potatoes), and I think the honey mustard was four tablespoons of mustard and six tablespoons of honey. Something along those lines. 

So I cooked it at 425, I think, for about 25 minutes, I think, stirred it one time and then drizzled the honey mustard on and finished cooking it, then pulled it out about twenty minutes later

I guess the almonds would have been pretty good, and it would have been good to use dijon mustard instead of cheapo yellow mustard, but it was fine as it was, and it certainly was easy. Maybe a tiny bit dry.

I think next time I will make extra honey mustard sauce for a little dipping after it’s cooked. 

The original plan was to make King Arthur hot pretzels to go with this meal, but there was nothing anywhere near enough time for that. Next time! 

Come to think of it, I do know another kielbasa meal: Jambalaya. Ooh, it’s been quite a while. I think I’ll make that next week. 

FRIDAY
Mac and cheese

Just whatever. 

And now! Next Tuesday is our twenty-fifth anniversary! We will be going out for a little outing at a later date, but for the day itself, we thought it would be fun to just cook a nice meal for the family. We like cooking together, as long as we’re not too rushed. 

Damien is probably going to make Korean fried chicken, which is guaranteed scrumptious, and I am thinking of making a baked Alaska, probably with strawberry, coconut, and mango ice cream. You’re supposed to spread softened ice cream onto the cake in layers and let it freeze, so that will work well with homemade ice cream, which comes out of the machine soft anyway. 

I have had baked Alaska only once, in 8th grade when our French class went to Quebec and were horribly obnoxious to everyone in the entire hotel and city and country the whole time, but never so much as when they wheeled out the baked Alaska. I am very sketchy on the details besides that everyone was screaming, especially my friend Becky, so if anyone has any more useful details or experience with baked Alaska, please share! We do have a small blow torch. It seems like the individual components are easy, and it’s mainly a matter of starting well in advance, sticking to the plan, and not panicking, and that’s how you earn the moment where you set it all on fire. Kind of like,,,, twenty five years of marriage.

Anyway, I may get someone else to make the cake part, because I’m not great with cake. I’m good with ice cream, though. And setting things on fire. 

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basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

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Deadspin beef stroganoff

The tastiest, coziest, most calorific cold weather comfort food known to mankind. You can make this with ground beef, but it's so good with thin, tender slices of beef. Please don't ask me what cut of beef to use, as I don't know.

Calories 500000000 kcal

Ingredients

  • 2-3 lbs beef, sliced into thin, flat pieces
  • 4-6 Tbsp butter
  • 2 medium onions, diced or sliced thin
  • 5-6 cloves garlic, minced
  • 1/3 cup red wine (optional)
  • 16 oz mushrooms, sliced
  • bunch fresh tarragon, minced (optional)
  • salt and pepper
  • 32 oz sour cream
  • egg noodles that you will need to cook while you are making the stroganoff

Instructions

  1. In a large skillet, melt most of the butter and cook the beef pieces very lightly, until they are just a little brown but still partially pink.

  2. Remove the beef from the pan, put the remaining butter in, and put the onion in, and cook it until it's slightly soft. Sprinkle it with salt, stir, and add in the garlic and cook for another few minutes.

  3. If you are adding wine, splash that in. Add in the mushrooms, tarragon, and pepper, and continue cooking until the mushrooms are soft and fragrant.

  4. Add the beef and any juices back into the pan with the mushrooms, and heat it up. Stir in the sour cream and continue stirring and heating.

  5. Add salt if necessary, and serve stroganoff over hot egg noodles.

What’s for supper? Vol. 313: The eptimistic kitchen

You did it! You made it to Friday! In lieu of a treat, here is a little food post.

SATURDAY
Grilled ham and cheese, chips

I think people may be well and truly burnt out on grilled ham and cheese, even with the good sourdough bread. We had a good run. I’ll try again in May or so. Or next time I cannot think of literally any other kind of food that people eat for dinner. 

SUNDAY
Aldi pizza 

We were supposed to go apple picking on Saturday, but people were too busy, and then Sunday, but then someone threw up, so, no. 

We did go ahead and make the long-promised giant garbage bag spider. As the name implies, this is made with garbage bags, plus packing tape zip ties. The legs are stuffed with giant weeds, and the body is stuffed with a slightly deflated pool floatie. It looks . . . fine. 

It’s just not what I was hoping. I think if I make a second big round part and make that be the head, and put a lot more eyes on it, and maybe fangs. And maybe give the skeletons some swords, or maybe a fly swatter. I don’t know. It’s just a little lackluster. But I did get it done, and being able to cross “giant garbage bag spider” off your list is not nothing. 

MONDAY
Beef barley soup, pumpkin empanadas 

Nobody was throwing up, so we thought maybe possibly we’d go apple picking on Monday, because nobody had school, except a few people did, and then also oops, I had therapy, but we could still go after that, but then it rained. It was also only about 50 degrees and windy, and driving an hour and half in the afternoon to pick wet apples in the cold wind and then driving home in the dark honestly just did not sound like a lot of fun, even by our standards, even if we stopped to plant crocus bulbs on my parents’ grave, which, yes, was part of my fun-fun plan. So we didn’t do any of that, and instead I stayed home and made soup and empanadas, and that was actually quite nice. 

First beef barley soup of the season. Pretty popular meal in a family that is fairly soup skeptical. It’s just so full of tasty things, and it’s so cozy and colorful. Plenty of carrots and onions and garlic, beef and mushrooms, tomatoes and barley, and the broth is made with red wine. Super easy and if give it plenty of time to cook, the beef gets wonderfully tender. 

This recipe has instructions for stovetop and Instant Pot. 
Jump to Recipe

I got some empanada dough discs at the supermarket, after the NYT comments section clued me in that Goya frozen dough was just as good as homemade, and it’s like $2 for a package of ten.  The Goya dough discs are very easy to work with. They go from totally frozen to workable within about twenty minutes, and they stretch well and don’t tear easily. You can bake or fry them.

For the filling, I sorta followed this recipe, which is just canned pumpkin, vanilla, brown sugar, and pumpkin spice. (I think I used cinnamon, nutmeg, and allspice.) I decreased the amount of sugar by about 25% and it was still a bit sweeter than I thought was necessary. You just cook it in a pot for a few minutes, then spoon a heaping spoonful onto the discs, seal them up with a fork, brush them with egg wash, and bake them on parchment paper.

I was a little concerned that the empanadas wouldn’t hold together, because the filling was the consistency of thick homemade applesauce. I briefly considered adding egg or flour, but it didn’t seem like a good day for winging anything, and in the end they didn’t leak. I do think something more solid would have been a bit more appealing, though. Here’s the inside:

This isn’t a flaw of the recipe, it just wasn’t exactly what I wanted (even though it was exactly what I made, duh). They certainly were easy to put together, and they came out of the oven glossy and cheery. This particular dough is flavored with annatto, which gives it a very mild peppery taste and a pleasant ruddy color. 

Corrie has been having homemade empanadas for breakfast and packing them in her lunch all week, which I am telling myself offsets the fact that it took me three days to notice her lunchbox is moldy.

Someone said something about pineapple empanadas, and this intrigues me! And I did, in fact, buy another several packs of empanada discs to keep in the freezer for next time. Maybe pineapple empanadas next time we have chili verde, or tacos al pastor. Maybe apple empanadas next time we go apple picking. Which we’re going to do if it kills us. 

TUESDAY
Ham, peas, mashed potatoes

We are contractually obligated to have this exact meal at least three times a year. I know it’s because they like to make little sculptures with it, and I don’t care, because it’s a damn tasty meal. Ham, peas, and mashed potatoes. 

Also, last time I made mashed potatoes, they came gross, because  I left the skins on and then slightly undercooked and undermashed them, so this was my chance to redeem myself. 

I also redeemed myself by having leftover soup for lunch.

This is a very specific kind of redemption, redemption soup. Limited in its way, but also very tasty, and full of carrots. All I ever have, / redemption soup.

WEDNESDAY
Pork gyros

Yes. Yes. Gyro time. In the morning, I cut up a big, cheap pork shoulder into thin strips and marinated it. I made the marinade with honey, wine vinegar, olive oil, fresh garlic, red onions, fresh rosemary and oregano (the very last from the garden), and then some dried oregano, too, just to be on the safe side. This is a pleasantly mild, somewhat sweet, herby-tasting marinade, and it makes the meat nicely tender. 

Jump to Recipe

At dinner time, I just spread it in a shallow pan and roasted it with the marinade, stirring it up a bit halfway through to keep it from burning

while cooking some french fries in a second pan. I sliced up some more red onions, then cut up some tomatoes and cucumbers, and made a big dish of garlicky lemony yogurt sauce, and gathered up plenty of big pieces of fresh wild mint.

AND THEN WE FEASTED.

I skipped the french fries in mine and just went for plenty of yogurt and hot sauce. A perfectly satisfying meal, the tender juicy meat and hot sauce and the cool, garlicky yogurt all playing so nicely with the crunchy fresh vegetables. Just couldn’t be better.  The fresh mint leaves really put it over the top. 

THURSDAY
Meatball subs, veg and dig

I often make the meatballs in the oven, but this time I felt like frying them, which really does make them better. I just browned them in a pan in batches

with the help of a supervisor

and then let them finish cooking in the oven, went to pick up the kids, and then moved the meatballs to a pot of red sauce to continue heating up until supper. 

Nothing extraordinary, but good for a rainy fall day. 

FRIDAY
Shrimp lo mein

For some reason, the price of frozen shrimp has remained the same while everything else has expanded to … the opposite of shrimp-like, in price size.

That reminds me, Corrie is very interested in opposites lately. She wanted to know the opposite of optimistic, and when I told her, she informed me that Sonny is optimistic, but the cat is pessimistic. Which is true.

Then the next day, she forgot the word “pessimistic” and referred to something as “eptimistic,” and was embarrassed; so we decided that eptimistic was a perfectly good word that must mean the opposite of being inept. Like if you know how to cook, you’re pretty eptimistic in the kitchen. Let’s make this happen, everybody. Let’s eptimistically whip up a quick little lo mein sauce, and make a surprisingly simple, tasty dinner

Jump to Recipe

with a couple pounds of store brand fettuccine and maybe some chopped up zucchini and yellow bell pepper. Won’t that be pretty? I’m feeling fairly optimistic about it. 

And we are going to go apple picking this weekend if it kills us. And it will! 

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Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary. 

 

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honey garlic marinade for gyros

Marinate thin strips of pork for several hours, then grill or broil. This is a mild, somewhat sweet marinade that makes the meat quite tender.

Ingredients

  • 4-5 lbs pork shoulder or butt, sliced into thin strips
  • 6-8 cloves garlic, minced
  • 1 red onion, diced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup honey
  • small bunch fresh rosemary, chopped
  • small bunch fresh oregano, chopped
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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

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basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

What’s for supper? Vol. 312: It’s butternut squash season, martha martha

Sometimes I can’t believe a whole week has passed. This time, I believe it. 

Here’s what we had this week. Some very tasty food, that’s what! including some highly seasonally appropriate dishes.

SATURDAY
Pizza! and then lobster!

Saturday was busy-busy-busy, so we decided to try out the new Domino’s in town and see how their pizza is. You might think that of course all Domino’s will be the same, but I always remember how my grandparents went on a safari in Kenya in the 80’s and went to the Kentucky Fried Chicken there, and the chicken tasted very different, because the chickens had a very different diet! So you never know.

I sat here for a few minutes trying to figure out if this story is racist in some way, but I’m 90% sure it’s just stupid, so I’m going to leave it. The last Domino’s, you may recall for some reason, burned down back in January. For a college town, there are shockingly few places to get terrible take-out pizza, so now the order of the universe has been restored a bit. 

Then, to restore it even more, Lena, who works at the meat counter and fish counter of the supermarket, brought home three hefty steamed lobsters, and butter, lemons, and crusty bread, and a shrimp ring with cocktail sauce.

I made a complete goblin of myself with my lobster while the kids looked on in horror and disgust, which is just the way I like it. Some of my kids think I’m horrifying, some of them bring me lobsters. Balance. 

SUNDAY
Hobbit party!

Clara threw herself a belated birthday party and invited some friends. This is the first time she’s planned and cooked an entire meal, and she did a spectacular job, and everyone had a lovely time. The menu: 

Cinnamon garlic chicken
Roast potatoes
Stuffed bread with cheese and mushrooms
Mulled cider
Olive oil rosemary cake

Here’s my recipe for the chicken (she made two). 

Jump to Recipe

Turned out great, juicy and flavorful. It’s a very simple recipe but the flavor really permeates the meat. 

The hobbit bread recipe is in this post, and this time she did follow the recipe for the bread from scratch. The recipe is from An Unexpected Cookbook. Sometimes Clara makes large loaves, but this time, everyone got their own little loaf.

Stuffed with onions, mushrooms, herbs, and cheese. 

Amazing.

I don’t think there was a recipe for the potatoes. She just added good things to chopped potatoes until it looked tasty, then roasted them. I didn’t manage to get any good pictures of much of anything, but here is the mulled cider and the roast potatoes. 

We just tossed some cinnamon sticks and orange slices in with the cider and heated it up. Cider is expennnnnnsive this year, oh my!

And finally the cake!

The cake was a lemon rosemary olive oil cake from Parsley and Icing. This is a light, spongy, gorgeously-scented cake with plenty of rosemary in it. Clara used the icing in this recipe, except she used rosewater instead of vanilla. 

So pretty. 

We were going to set off a few fireworks I found under the bed, to make it a true hobbit party, but so many people were wearing cloaks and tops with long, flowing sleeves, we decided to go ahead and not set anything on fire. 

And it was a great party! 

MONDAY
Pork ramen 

Some of the kids absolutely delight in this meal, and I’m partial to it myself. I fried up some boneless pork chops in sesame oil in the morning, then sliced them up and reheated the meat in the evening with a lot of soy sauce. This isn’t a recipe so much as a confession, but darn it, I like soy sauce. 

I also boiled a bunch of eggs and then completely massacred them trying to get the shells off. I seriously lost at least 40% of the egg material in the process, and the more careful I was, the worse it got. I know you’re going to give me your tips about how to slide the shells off in one easy piece, just as simple and peaceful as a spring morning, and all you have to do is simmer them for three minutes and forty seconds in a copper-bottom pot with enamel sides with the lid 2/3 of the way on, fitted with a little cone made of parchment paper (not wax paper) to redirect the steam, then quickly dump the eggs into an iron crock that is standing on the floor with coffee grounds in the bottom, cover it with newspaper, rap sharply on the lid five times with a wooden spoon and shout “AWAY! SHELLS, AWAY!” in a commanding voice, and then, if you recall Sonata form, you just sort of shake the whole pot in that pattern, but don’t burn yourself when you get to the recapitulation! Everyone does. But it’s easy, and then just like that, the shells come off, easy.

I like my way better, though. I like throwing away most of the egg and getting pieces of shell in with the food, and swearing a lot. So we had the eggs, and the pork, and also some crunchy noodles, sugar snap peas, baby spinach, sesame seeds, sriracha sauce, and hmmm I guess that’s it. Oh, I fried up some leftover mushrooms from the Hobbit bread.

I lined the bowl with spinach before ladling the hot broth over it. Oh, it was good. Salty supermarket bulk purchase good. 

TUESDAY
Tacos

Couldn’t get regularer. I just fried up a bunch of ground beef with salt, garlic powder, cumin, paprika, chili powder, and onion powder, and served it on tortillas. I had mine with jalapeños and sour cream. 

I remember thinking I should put salsa on, but then thinking I didn’t want heartburn, and then putting jalapeños on. It really just wasn’t a very good taco, but it was undeniably a dinner. 

WEDNESDAY
Chinese pork roast, rice, mango and pineapple

Started the pork marinating the night before. I made it while the tacos were cooking. It really is easy as can be: Just equal parts of soy sauce, hoisin sauce, honey, sweet red wine (alas, I had no Manischewitz), and then a good scoop of Chinese five spice, and a large hunk of fatty pork. 

Jump to Recipe

I got it in a 300 oven about noon (I poured all the marinade in with it), and let it cook for five hours. I wish I had covered it, because it got fairly grisly looking. If you have been to the La Brea Tar Pits, it was like that, but it smelled much better. I made an effort to baste it, which you’re supposed to do throughout the sixth hour of cooking, but the marinade had gotten so thick and sticky, it was a lost cause. Behold, the Chinese roast wooly mammoth:

Still, you bash the side open, and my goodness, it was juicy and tender inside. 

The outside is crazy rich, and a little goes a long way. I served it with just plain white rice (again, if I had covered it halfway through cooking, I would have had some of the marinade to serve as a sauce, but did I cover it, no), and then some pineapple and mango on the side. 

Pretty popular meal. I had some complaints myself, but everyone else was pretty happy. This would be great meat to serve over something else, like ramen or bibimbap, but it was good on its own. Could have used some sauce.

THURSDAY
Harvest chicken salad and roast butternut squash

The first butternut squash of the season! And first, a butternut squash tip. They’re just about impossible to peel raw, but if you cut the ends off and stab them all over with a fork and microwave them for three minutes, they become possible. 

I peeled and seeded the squash and cut it into thinnish chunks, tossed it with olive oil, honey, a little kosher salt, and kind of a lot of chili powder, spread it in a pan, and shoved it under a hot broiler. It let it blister a tiny bit and then turned it once and moved it down lower in the oven, so it would be cooked all the way through and also done on both sides. Turned out perfect. 

Sweet and tender with a little fire. Just great. 

I’ve been putting off the salad part of meal for three weeks now. I guess I’m a little burnt out on salads. But the time had come, and it actually turned out really delicious. Roast chicken breast slices on salad greens with your choice of blue cheese or feta cheese crumbles, toasted walnuts (toasted in the microwave for three minutes), and dried cranberries, with a creamy Italian dressing. Diced red onion would have been good, but I forgot to get any.

This was a good meal! It had all those sweet and smoky autumnal flavors, like a Thanksgiving dinner, but without being too heavy. Very satisfying. Here’s another picture, just because it was pretty. 

FRIDAY
Fish burgers

I got some frozen battered fish fillets of some kind, some sort of soft, rich rolls whose name escapes me at the moment, and . . . that might be it. We must have pickles somewhere, and no doubt I can throw together some tartar sauce. I wonder what I bought to go with it. What do people like me buy? Chips? That seems likely. 

And we have a four day weekend, with some kind of workshops on Friday and then Columbus/Indigenous what-have-you on Monday. I do believe we’re contractually obligated to go apple picking this weekend, even though we’re already up to our bum bums in apples around here. And we did manage to buy pumpkins (they sold out absurdly early last year), and maybe we’ll plant some bulbs, and it’s well past time to change over the skeledecor. I’m so embarrassed, they’re still holding American flags, and they should be fighting a giant spider with swords by now. And now we’re off to try to trade in two bad cars for part of one okayish car, and make it back in time for adoration. Wish us luck! 

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Cinnamon garlic roast chicken

This is the chicken we usually serve at passover, but of course you can make it any time of year. Faintly sweet and nicely cozy, it's popular with kids and tastes good cold.

Ingredients

  • 4-5 lb whole chicken
  • 2 tsp salt
  • 1 tsp sugar
  • 1/8 tsp ground cloves
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 5 cloves garlic, smashed

Instructions

  1. Preheat the oven to 500.

  2. Mix the spices together and rub them all over the outside of the chicken.

  3. Stuff the cavity with the garlic.

  4. Put the chicken breast side down on a rack and roast for 15 minutes.

  5. Reduce heat to 450 and roast for another 15 minutes.

  6. Turn chicken breast side up, baste with pan drippings, reduce heat to 425, and continue cooking for another thirty minutes or until temperature reads 180.

  7. Let chicken stand 20 minutes before carving. Also can be refrigerated and carved later, to be eaten cold.

 

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Chinese pork roast

Marinate the meat overnight, and leave six hours for cooking. Serve over rice

Ingredients

  • 10 lbs pork
  • 3/4 cup soy sauce
  • 3/4 cup hoisin sauce
  • 3/4 cup honey
  • 3/4 cup sweet red wine
  • 1 Tbsp Chinese five spice

Instructions

  1. Mix the marinade ingredients together and marinate the meat overnight.

  2. Drain the marinade and put the meat on a pan with a lip. Cook at 300 for five hours. Cover with tinfoil if the meat is cooking too quickly.

  3. After five hours of cooking, pour the reserved marinade over the meat. Every ten minutes for an additional hour, baste the meat.

  4. Let the roast rest for ten minutes before carving.

What’s for supper? Vol. 311: In which I go astray with lemons

Apparently it is Friday! I had no idea. Follow me for more organizational tips. 

Like most of the country, we’re feeling a bit pinched financially, so I’m trying to pare things down a bit. I stuck to my usual method (looking up the supermarket flyers and basing the menu around the meat and produce that’s on sale), but I was a little more severe about it than usual, and managed to slice quite a bit off the grocery bill this week, so that felt good. We still ate pretty well. Here’s what we had:

SATURDAY
Fancy chicken sandwiches, raw broccoli, fake Pringles

Just regular chicken burgers, but on ciabatta rolls, with red onion, tomato, aioli mayo, and smoked gouda (which was on sale). A very pleasant, flavorful sandwich. 

If you are wondering what the difference is between aioli and mayo, aioli is made with garlic and olive oil and and mayo is made with egg yolks and canola oil. I suppose aioli mayo is made with eggs, olive oil, and garlic, although I didn’t check the label. Just slathered that stuff on.

SUNDAY
Apple pancakes, sausages, OJ; gingerbread cake with lemon frosting

Damien had to go to Florida for a quick business trip, so we did the ol’ “Daddy’s away, let’s just have pancakes” routine. You know how, when you’re making pancakes, the first batch turns out terrible? This was like that, except all the other batches were also terrible. I have no idea what my problem was, but I absolutely massacred these pancakes. I also got very frugal and chopped up and threw in some quite elderly apples that I probably should have just let go in peace. The kids were very gracious, though, and ate everything up. 

I had more success with dessert, which was a belated birthday cake for Clara. I used the King Arthur gingerbread cake recipe. I am a pretty poor baker, prone to mid-recipe panics and irrational sulks, but King Arthur has saved my bacon more than once, and I recommend them if you are a baker who lacks confidence.

This is a classic gingerbread cake recipe, with coffee, plenty of molasses, and all the cozy autumn spices.

I made a double recipe and baked it in silicone rounds, and they turned out lovely. 

You’re supposed to serve gingerbread with just a dusting of confectioner’s sugar, or maybe some whipped cream, or possibly a light glaze, but this was a birthday cake, so I went whole hog and made a big batch of thick lemon buttercream frosting. I followed this Sally’s Baking Addiction recipe (it’s just a basic buttercream recipe, made with heavy cream, plus fresh lemon juice and lemon zest), and that, too, turned out lovely, very rich and lemony, and a pleasant pale yellow (more so than it looks in the photo below). Here I have just tossed a handful of lemon zest on top. 

Then I got the brilliant idea to candy some lemon slices for garnishes. I have candied lemon peel before, for lemon meringue pie, but I wanted something a little more flashy, so I bought a bunch of hard lemon candies, smashed them with the marble rolling pin I got at the dump

and — okay, here is where I went astray. 

First I sliced up some lemons and laid them on a pan on parchment paper. My first mistake is I should have laid them on paper towel, or something absorbent, because lemons do weep. My second mistake is that I smashed the candies and then decided I would melt them in the microwave and pour the melted candy over the lemon slices. This . . . kind of worked. 

But the candy started sort of boiling before it was completely melted all the way through, and I was afraid of ruining it, so I didn’t have a lot to work with. 

What I should have done, maybe, was sprinkle the crushed candy bits over the lemon slices and put the pan in the oven to melt it all together that way. I think. You can see that I also didn’t take out the seeds. I remember making the decision not to do this, and telling myself it would be more authentic or something, but obviously I just didn’t feel like picking the seeds out. 

Anyway, I ended up with more or less candied lemon slices that were a tiny bit floppier than I would have liked, and a little bit weepy. As someone who got a little bit weepy over a Gary Larson cartoon yesterday, I really cannot judge the lemons for this. 

Then I watched my ten millionth video on how to frost a cake, frosted the cake, loused it up completely like I always do, and decorated it with sort-of candied lemon slices, marigolds (which are edible), and some candied ginger slices. I also threw on some candy squiggles that I had the foresight to make, once I realized that the candy was going to end up squiggly whether I wanted it to or not. And it turned out kind of pretty!

Weird, but pretty. The candy squiggles give it a bit of a doctor’s signature look, which I always think is nice. And see, you can see how the lemons are weeping.

There there, lemons. 

Actually, I think it’s the lemon candy that’s weeping. It’s too bright to be lemon juice. I don’t know. Well, the cake itself was good. Moist and dense, but still tender, and not gummy.

The lemon frosting was maybe a little too sweet, but that’s buttercream for you. A successful cake overall, I thought. 

MONDAY
Pasta with meat sauce

Damien was still away, so I reverted to an old kid-friendly meal: twisty pasta with jarred spaghetti sauce and ground beef. I did fry up a chopped onion, but I think that’s as far as I went with the seasoning. And wow, was it bland. I used to cook like this all the time.

TUESDAY
Pizza

Tuesday was a little experiment: I made just three pizzas, to see if it would be enough. In our heyday, I would make six extra-large pizzas, and there would only be scanty leftovers. As the family shifts and the birdies fly the next, I keep decreasing how many pizzas I make, and this week I had to acknowledge that, when I make four pizzas, there are leftovers hanging around all week long. So I made three, and there were three or four pieces left after everyone ate. This does not sit right, but the data is in. 

Here is a pie chart demonstrating how much pizza our family ate:

Tee hee. (Then we ate the rest of it.)

WEDNESDAY
Fried chicken, mashed potatoes, biscuits

Last week, while frying chicken for the chicken biryani, I thought to myself that I really ought to try frying chicken for a main course again, because it was surprisingly simple and easy, and why not? 

So, the answer to this question is: Frying up six or seven pieces of chicken to go in a larger dish later in the day is one thing. Frying up 24 pieces of chicken while everyone hungrily waits for dinner on a school night is quite another. It was not simple! It was not easy! And also I forgot that only one of the big burners on the stove works properly, and the other one just stays on high and burns everything, and the other two are tiny and useless. So, that’s why not. 

I don’t have regrets, though. But I’m starting much earlier in the day, next time. I more or less followed this recipe, except that I dredged the milk-soaked chicken in regular flour seasoned with salt, pepper, garlic powder, and paprika. I have to admit, it was frrrrrreaking delicious. 

I over cooked it somewhat, so the outside wasn’t exactly beautiful, but it was tasty as heck, the meat was juicy, and all the kids said it was great and I should make it again. So that’s a win! Here’s my unbeautiful but tasty plate:

As you can see, I also made garlic mashed potatoes that were kind of not great. They were very small potatoes and I was rushing, so I decided not to peel them, which works okay if you are going to mash them very thoroughly, which I did not. Oh well. I make mashed potatoes infrequently enough that the kids consider them a treat and were happy to have them. Here’s the recipe, if you want to do it right:

Jump to Recipe

I also made a few dozen biscuits that turned out pretty well.

I have a reliable biscuit recipe that calls for cream of tartar and egg, and the biscuits come out rich and fluffy, with a fragile, buttery crust.

Jump to Recipe

Overall a popular meal. Gravy would have been great, but I just ran out of time. I also wished I had some sauteed spinach, but again, time. 

THURSDAY
Leftover fried chicken, fries, corn

I was planning (well, “planning”) Greek chicken something something yogurt sauce I dunno, but there was a lot of fried chicken left over, so we just picked up some frozen fries, heated up some frozen corn, and had chicken again. 

You can see that the coating adhered nicely, even unto the second day, so I’ll definitely stick with this recipe next time. Maybe even make some gravy.

FRIDAY
Quesadillas, chips, salsa

And then, like I said, apparently it is Friday! At least that’s what it says here. And now I’m headed to the windowsill. 

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Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

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moron biscuits

Because I've been trying all my life to make nice biscuits and I was too much of a moron, until I discovered this recipe. It has egg and cream of tartar, which is weird, but they come out great every time. Flaky little crust, lovely, lofty insides, rich, buttery taste.

Ingredients

  • 6 cups flour
  • 6 Tbsp sugar
  • 1 tsp salt
  • 2 Tbsp + 2 tsp baking powder
  • 1 tsp cream of tartar
  • 1-1/2 cups (3 sticks) butter, chilled
  • 2 eggs
  • 2 cups milk

Instructions

  1. Preheat oven to 450.

  2. In a bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.

  3. Grate the chilled butter with a box grater into the dry ingredients.

  4. Stir in the milk and egg and mix until just combined. Don't overwork it. It's fine to see little bits of butter.

  5. On a floured surface, knead the dough 10-15 times. If it's very sticky, add a little flour.

  6. With your hands, press the dough out until it's about an inch thick. Cut biscuits. Depending on the size, you can probably get 20 medium-sized biscuits with this recipe.

  7. Grease a pan and bake for 10-15 minutes or until tops are golden brown.

What’s for supper? Vol. 310: Back on my biryani

GOOD
MORN-ING
GIRLS-AND-BOYS!

{Good morn-ing, Miss El-lis!}

Sweet, sweet Miss Ellis, our music teacher who seemed to have descended from another era and remained untouched by all the very small town 1980’s public schooliness that swirled around her modestly clad ankles. She died relatively young, and so she still remains in my mind as a tall, gentle, slightly stooped, slightly pained-looking woman with a feathered bob, still wearing the plaid jumpers, clogs, and clunky folk jewelry that looked right to her while the rest of the world succumbed to Cyndi Lauper. She had us tootling into our recorders and scraping away at our lummi sticks while she labored away on her autoharp, teaching us folk songs from around the world against our will. And I still remember them, dozens of them. What a lovely woman. Good morning, Miss Ellis!

I guess it’s just fall, remembering time. It’s also cool weather, drizzly weather, and time to really start leaning into things that smell lovely and warm you up from the inside out. It helped that I didn’t have a car all week, so I was home to cook and take my time at it. Here’s what we had: 

SUNDAY
Italian sandwiches, fries

Damien made this meal while I sweated and slaved over a hot computer, putting together an Instacart order. Nobody’s tired of Italian sandwiches yet. I’ll tell you, this has not been a great year for tomatoes, though. They look okay, but they just don’t taste like much. The basil is fine, though. 

Sandwiches are a fine time to practice your pepper grinding skills. Also don’t be afraid to really bend that elbow when you’re pouring the balsamic vinegar and olive oil. Tips!

MONDAY
Carnitas, guacamole

Just another manic Monday, that’s my carnita day. You start out with some hunks of pork sprinkled heavily with salt, pepper, and oregano, and simmer them nicely in a ton of oil and some Coke, a few quartered oranges, some cinnamon sticks, and a few bay leaves.

Jump to Recipe

Give it plenty of time. 

Pull the extries out and keep cooking it until the meat just gives up. 

and then maybe cook it a little longer just to give it a little more texture and color. 

I like carnitas with pico de gallo and sometimes beans and rice, but this time I just made a bowl of guacamole. 

Jump to Recipe

It wasn’t the greatest, and I’m not sure why. I forgot to order tomatoes, so that was missing, but it also just had a kind of harsh taste. Maybe the onions were a little old? Not sure. I mean don’t get me wrong, I ate plenty. It just wasn’t the greatest. 

The carnitas were good. Sweet and a little smoky or something. Not smoky, I don’t know. I had plenty. 

TUESDAY
Chicken biryani, coconut mango sorta-sorbet

A new recipe! I could not have been more pleased with how this turned out. This is from Simply Recipes and I followed it exactly, except for extending the cooking time, which I was prepared for, because last time I made biryani, the rice was so underdone. Oh, I also used chicken broth instead of water, and I skipped the golden raisins, because I knew it would prejudice the kids against this meal. 

I started cooking in the morning. First I gathered the spices. Salt and pepper for the chicken, and then onion, fresh ginger, turmeric, cardamom, cinnamon sticks and bay leaves. 

Next, I accidentally dumped about 1/4 cup cardamom down the heating vent. This is not a bad way to begin the heating season, and I may sell this idea to Martha Stewart. I did manage to get the rest into the mortar and pestle and grind it up.

The next step is to prep your rice (I just used regular shorty rice, no fancy basmati or anything) and set that aside; and then slice the chicken thighs up along the bone, then season and fry them in oil. 

At this point, I realized that my almost lifelong horror of frying chicken is probably outdated and unnecessary. When I think of frying chicken, I think of a miserable, stressful catastrophe with hot oil spattered all over the place, billowing clouds of smoke, people screaming, the earth cracking open like a giant egg, species going extinct, I don’t know. Just a bad chicken scene in general. 

But that’s probably because last time I tried to fry chicken, I had a ton of little kids in the kitchen literally hanging off my legs, if not my boobies, while I fried. I probably had a terrible, thin, warped pan to cook with, and not enough oil, and no tongs, and maybe a broken stove, and I was probably in the habit of constantly telling myself what a rotten cook I was while I cooked; and supper was probably late, and everyone was upset, and the earth was probably cracking open like a giant egg. The odds, in short, were against me at the time. A bad chicken scene indeed. 

But things are different now! I have better equipment, I’m a much more confident and skilled cook, and I almost always cook alone. Or if someone comes in, I tell them to go away, and they do. 

What I’m saying is, I’m going to fry some chicken next week. I will probably still tell myself I’m a rotten cook, but, per my therapist, I will catch myself saying this. 

Anyway, back to the biryani. The next thing is to take the chicken out of the pan and fry up the onions and ginger in the oil. Lovely, lovely. Then you add in the turmeric and cardamom and it gets even better. Turmeric, as you know, is this deep golden hue, and you wonder if it’s going to stay so golden when you mix it in to other things, or if it will become diluted. And you will not be disappointed! Oh, I enjoyed myself so much.

Cook a bit more and then add your rinsed rice into the pan

and then add in the chicken, the broth, and the bay leaves and cinnamon. 

My friends, I had to physically force myself to put a lid on the pan. The aroma was straight from paradise and I did not want to be separated from it. 

So it just simmered for about 20 minutes, and when I took the lid off, this magic had occurred:

I don’t know what I expected, but I was just thrilled. Look at it! It’s biryani! 

According to the recipe, the biryani is now cooked. As I expected, though, it was cooked unevenly, and much of the rice was still crunchy. This is a very common issue with biryani, apparently. This is why I started in the morning. So I transferred the whole thing to the slow cooker and set it on low, and let it steam itself for the rest of the day. 

By dinner time, it was piping hot and thoroughly cooked, but not mushy or anything. 

I served it up with some toasted almonds and some chopped cilantro. 

They liked it! Just about everybody liked it. This dish has plenty of depth and cozy layers of flavor, but it’s not spicy at all. This recipe is most certainly going into the rotation, and I may even sneak some golden raisins in next time. So delicious. 

I love that I was able to make it all in the morning. It would make a great party dish. Tasted even better the next day. Wonderful stuff. 

Now for the sorta-sorbet. As I mentioned the other week, the Concord grape sorbet I made turned out so well, I thought a mango sorbet would be great to go with Indian food. The mangoes I ordered were nowhere near ripe, though, so I asked Damien to bring home some frozen mango chunks, and then quickly chose this recipe, which looked simple but promising enough. 

Foolish Simcha, ignoring the biggest red flag at all. She calls it a “sorbet dessert,” rather than just sorbet. This is classic recipe vacillation language, when you come out with something kind of gloppy and you don’t really know what it is, so you just straight up lie about it, and then call it “dessert” to cover your butt. 

Or maybe I screwed up, who knows. Anyway, you’re supposed to blend the mango, coconut milk, lime juice, honey, vanilla, and a little salt in a blender, and …. that’s it. 

In her world, this comes out of her blender the consistency of thick, creamy soft serve ice cream, and she scoops it into an adorable coconut-shaped ramekin and boops a mint leaf on top for the photo. 

In my world, it looked like someone ate a mango and then their stomachs changed their mind. 

I tried freezing it in separate little cups and everything. No dice. I mean it was fine. It tasted fine. It wasn’t any damn sorbet, though. I probably should have put it through my ice cream maker, but by this time, I was kind of mad, and decided not to, on principle. I comforted myself with more biryani. 

WEDNESDAY
Bacon, brussels sprouts, and eggs

Second dark, rainy day in a row. This is a most excellent, one-pan meal that comes together pretty quickly, and that just about everybody likes. I kifed this recipe from Damn Delicious, and I like Chungah, but she calls for four pieces of bacon, and what is that. I used four pounds of bacon, plus three pounds of brussels sprouts, and about fifteen eggs. It was too much bacon, but on the other hand, it was dark and rainy out

You make a nice little sauce with balsamic vinegar, honey, fresh garlic, olive oil, salt, and pepper, and you cook the bacon and brussels sprouts with this on a sheet pan

Then you crack some raw eggs carefully over the pan, sprinkle some red pepper flakes and freshly-grated parmesan cheese over that, and some more salt and pepper, and cook it several minutes longer, just until the whites set but the yolks are still wobbly.

And that’s it. So easy. Gosh, it’s delicious. The bacon and brussels sprouts soak up the sweet vingary garlicky sauce, and you can pick up forkfuls of this and dip it in the hot egg yolk and just have a wonderful time. 

Would have been great with some hot crusty bread or some hot pretzels. I think I served tortilla chips. 

THURSDAY
Chicken soup with matzoh balls, rolls, pizza rolls, cake

Thursday was Clara’s birthday! I still owe her a decent cake and a real present, because the whole entire day was eaten up with the worthy project of BUYING A CAR. 

There is a whole long agonizing story about the old car, which is still unresolved, but I did miraculously find this lovely 2010 Honda Odyssey and now it’s mine. Well, I guess technically it belongs to the Service Credit Union, but in five short years it will be mine! I truly love it. I haven’t heard a single bad thing about Honda Odysseys, and this one has heated seats and a sunroof and it only smells a little bit weird, and only in a cat way, not in an automotive way.

Clara modestly asked for chicken soup with matzoh balls for her birthday, and I had the foresight to get the soup going the night before. The soup could not be simpler. It’s really a broth with a few garnishes, more than a soup. A big pot of water with chicken parts with bones, big pieces of carrots, onion, and celery, salt and pepper, and a big handful of fresh dill and fresh parsley. Simmer all day, then strain. Put back as much of the solid bits of chicken and vegetables as you like, but understand that it’s mostly for texture and looks, as the taste has gone into the broth. Let the broth cool and skim off the fat if there’s too much. Then reheat and use as you wish. (I wish to use it to cook matzoh balls.)

So on Thursday I got the matzoh ball dough going when I got home (it needs to chill for at least half an hour), then strained the soup, heated it up, and started cooking some pizza rolls I bought in a panic because what if there’s not enough food? Then I made about 50 matzoh balls and let them simmer and steam for about half an hour.

Served with some soft rolls because what if there’s not enough etc etc
I threw a little fresh dill and parsley on top of the soup, and it was very nice.

I don’t know if all of the matzoh balls were cooked properly, but all the ones I got were!

And then we had a STORE-BOUGHT CAKE. Because I may be an idiot, but even I know that if you get home after 6 PM, it is too late to start baking a cake. I still owe Clara a real cake. Maybe this weekend. 

FRIDAY
Land, I don’t know. I think we are having spaghetti. 

 

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John Herreid's Carnitas

Very easy recipe transforms pork into something heavenly. Carnitas are basically pulled pork tacos with the meat crisped up. Serve with whatever you like.

Ingredients

  • pork butt/shoulder, cut into chunks
  • salt and pepper
  • oregano
  • oranges, quartered
  • cinnamon sticks
  • bay leaves
  • 1 can Coke or Mexican Coke
  • 1 cup or less vegetable oil

Instructions

  1. Sprinkle the chunks of pork with salt, pepper, and oregano.

  2. Put them in a heavy pot with the oil and Coke, oranges, cinnamon sticks, and bay leaves. Bring to a simmer.

  3. Simmer, uncovered, for at least two hours. The oranges will start to get mushy and the liquid will begin to thicken.

  4. When the meat is tender, remove the oranges, bay leaves, and cinnamon sticks. Turn the heat up and continue cooking, stirring often, until the meat has a dark crust. Be careful not to let it burn.

  5. Remove the meat and drain off any remaining liquid. Shred the meat. It it's not as crisp as you like, you can brown it under the oven broiler, or return it to the pot without the liquid and fry it up a bit.

  6. Serve on warm tortillas with whatever you like.

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White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

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Bacon, eggs, and brussels sprouts in honey garlic balsamic sauce

Adapted from Damn Delicious.  An easy and tasty one-pan meal that would work for any meal. Great with a hearty bread like challah. 

Ingredients

  • 4 lbs Brussels sprouts, trimmed and halved
  • 3 lbs uncooked bacon, cut into 1- or 2-inch pieces
  • 18 eggs
  • oil for greasing pan
  • salt and pepper to taste

Sauce:

  • 1/4 cup balsamic vinegar
  • 2 Tbsp honey
  • 1 Tbsp olive oil
  • 8 cloves garlic, crushed

Garnish (optional):

  • parmesan cheese, grated
  • red pepper flakes

Instructions

  1. Preheat oven to 400. Grease two large oven sheets. 


  2. Combine sauce ingredients in a small bowl. Mix Brussels sprouts and bacon together, spread evenly in pans, and pour sauce all over. Sprinkle with salt and pepper to taste.

  3. Cook until bacon is almost done (almost as crisp as you like it) and Brussels sprouts are very slightly browned, 18-20 minutes.

  4. Pull the pans out of the oven and carefully crack the eggs onto the Brussels sprouts and bacon, here and there.

  5. Return pan to the oven and cook a few minutes longer, just enough to set the eggs. The yolks will get a little film over the top, but don't let them cook all the way through, or you'll have something resembled hard boiled eggs, which isn't as good. You want the yolks to be liquid so you can dip forkfuls of fod into it.

  6. Sprinkle with parmesan cheese and red pepper flakes and serve. 

What’s for supper? Vol. 309: In which I recommend thighs

Friday again! Can it be believed? I’ll spare you the tiresome story of how I filled the refrigerator with food and then it filled itself with warm air, but I didn’t want to acknowledge what was happening right away, and so most of the meat and dairy went bad and had to be replaced. Like many things, it was my fault, for overstuffing the freezer, which blocked the vents, which prevented the cold air from reaching the fridge. Unlike many things, I was able to fix it, by throwing out a lot of stupid frozen crap and hitting the inside of the freezer with a wooden spoon. But then we had to buy all new food (or rather, Damien did, because I do not have a car), and that was a bummer. P.S. The car is also my fault.

Oops, I guess I didn’t spare you the story. Sorry. Well, here’s what we ate this week: 

SATURDAY
Aldi pizza

Saturday was the first day of our grape adventure, and of course I also went shopping. In retrospect, when did we do all that grape stuff? In the morning, I guess. Sounds like a good day for store-bought pizza. I really like Aldi pizza. The crust, in particular, satisfies some deep ancient transgressive urge to eat hot cardboard. 

SUNDAY
Grilled ham and cheese, raw veg and dip

Sunday was grapetime, part II. I had some ciabatta rolls left over from last week, so I used those to grill some provolone and ham, and that was pretty tasty. 

If you look closely, you can tell I was sitting on the steps, eating my grilled cheese in the rain. Sometimes this is the way. 

MONDAY
Burgers, chips, quinoa with kale

I snacked so much (on marshmallows, if you must know) while making dinner that I wasn’t hungry for a burger at all, so I just had a heaping plate of quinoa and kale (steamed in the microwave) and a big glass of grape juice for dinner.

Strange but satisfying. 

TUESDAY
Cumin chicken with chickpeas, lemony onions and yogurt sauce; homemade pita

Tuesday was dark and thunderstormery, so a good day for a warming, savory dish and a little bit of baking. This is another meal that takes very little skill but turns up tons of flavor. There is a bit of prep work, but then you can just slide a pan in the oven before supper and it’s a great meal.

Jump to Recipe

In the morning, you make a simple yogurt marinade, and marinate the chicken. Bone-in, skin-on chicken thighs are best, but drumsticks or wings are okay. The skin turns out really excellent, so I really recommend thighs. 

You also make yogurt sauce and a side of lemony onions with cilantro. You can also prep some more onions and the chickpeas (you just drain and season them), but it takes like ten seconds. When it’s time to cook, you spread the chickpeas and onions in the pan with olive oil and a little seasoning, snuggle the marinated chicken in, and cook it. I make two big pans and switch their positions halfway through so they cook evenly. 

The light was not cooperating, so this looks a little drab. In real life, the skin was a wonderful, varnished amber, and the chickpeas were shining like little gems. They are crunchy on the outside and hot and mealy inside, and the cooked onions are crisp and deeply savory. The chicken comes out incredibly moist and tender inside. 

You serve this with the bright, piquant lemon onions with cilantro and the garlicky yogurt sauce

Jump to Recipe

and of course some pita bread. Most of the time I buy pita, but since I’m carless and it was raining, it definitely felt like a homemade pita day. I made a triple batch of this recipe from The Kitchn and I guess I’m going to need someone’s grandmother to come over and smack the back of my hands with a wooden spoon if I’m ever going to get better at making bread, but I had fun, anyway. 

It’s an easy recipe. You just mix it all up, knead, let the dough rise once, and then divide it into lumps

and then roll it into discs and quickly bake or fry it. The kids remembered how the kitchen speaker was listening in and judging me last time I made pita and tried frying it, so the hell with that. This time, I baked it and I did it while everyone was in school. 

They really came out lovely. 

Not quite as airy and pillowy soft as the picture in the recipe, and by the time it was dinner, they had of course collapsed and turned a little tough; but I myself ate two straight out of the oven for lunch, along with a peach and a plum, and it was very good. 

WEDNESDAY
Chicken nuggets and fall pasta salad

Grabbed this lovely “fall shaped” pasta from Aldi several weeks ago. I overcooked it because I can’t help myself, but it was still pretty. 

Not the most inspired pasta salad. I added olive oil and balsamic vinegar, a bunch of pesto from a jar, the last tomatoes from the garden, and the last string beans from the garden. 

I had a terrible problem with beetles or something this year, so I got a very puny string bean crop. Oh well. 

THURSDAY
Gochujang bulgoki, rice

Great little Korean recipe, also quite easy, high flavor, moderate effort. The marinade is gochujang, honey, soy sauce, garlic, and a little sugar. 

Jump to Recipe

I sliced up a pork loin as thinly as I could and let it marinate most of the day along with several carrots and an onion sliced thin in the food processor. The carrots are supposed to be matchstick, but I do them different each time because I am a free spirit. 

Then at suppertime, I got a big pot of rice going in the Instant Pot and fried up the meat in oil on the stovetop.

Everyone kept coming in to see what the wonderful smell is, which is always encouraging. I hit the honey pretty hard in the marinade, to be honest, because I wanted people to eat dinner. 

This meal is supposed to have rice and lettuce and/or seaweed, but I forgot to buy either, so we just had rice. I did buy some broccoli to make as a side, but it went bad. So we just had the rice and bulgoki, and it was pretty tasty, if a bit spare. 

In retrospect, there are some scallions on my windowsill that I could have chopped up for at least a little green. Oh well. 

FRIDAY
Mac and cheese

And that’s the end of that chapter! 

I have spent the week prepping my busted underwater car to sell, trying not to take extremely low offers personally, and looking for a replacement. I may have found one! We shall see. Excelsior, right? At least we have macaroni. 

5 from 1 vote
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Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with red onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates, grapes, or maybe fried eggplant. 

Ingredients

  • 18 chicken thighs
  • 32 oz full fat yogurt, preferably Greek
  • 4 Tbsp lemon juice
  • 3 Tbsp cumin, divided
  • 4-6 cans chickpeas
  • olive oil
  • salt and pepper
  • 2 red onions, sliced thinly

For garnishes:

  • 2 red onions sliced thinly
  • lemon juice
  • salt and pepper
  • a bunch fresh cilantro, chopped
  • 32 oz Greek yogurt for dipping sauce
  • 3 cloves garlic, minced or crushed

Instructions

  1. Make the marinade early in the day or the night before. Mix full fat Greek yogurt and with lemon juice, four tablespoons of water, and two tablespoons of cumin, and mix this marinade up with chicken parts, thighs or wings. Marinate several hours. 

    About an hour before dinner, preheat the oven to 425.

    Drain and rinse four or five 15-oz cans of chickpeas and mix them up with a few glugs of olive oil, the remaining tablespoon of cumin, salt and pepper, and two large red onions sliced thin.

    Spread the seasoned chickpeas in a single layer on two large sheet pans, then make room among the chickpeas for the marinated chicken (shake or scrape the extra marinade off the chicken if it’s too gloppy). Then it goes in the oven for almost an hour. That’s it for the main part.

    The chickpeas and the onions may start to blacken a bit, and this is a-ok. You want the chickpeas to be crunchy, and the skin of the chicken to be a deep golden brown, and crisp. The top pan was done first, and then I moved the other one up to finish browning as we started to eat. Sometimes when I make this, I put the chickpeas back in the oven after we start eating, so some of them get crunchy and nutty all the way through.

Garnishes:

  1. While the chicken is cooking, you prepare your three garnishes:

     -Chop up some cilantro for sprinkling if people like.

     -Slice another two red onions nice and thin, and mix them in a dish with a few glugs of lemon juice and salt and pepper and more cilantro. 

     -Then take the rest of the tub of Greek yogurt and mix it up in another bowl with lemon juice, a generous amount of minced garlic, salt, and pepper. 

 

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

 

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Gochujang bulgoki (spicy Korean pork)


Ingredients

  • 1.5 pound boneless pork, sliced thin
  • 4 carrots in matchsticks or shreds
  • 1 onion sliced thin

sauce:

  • 5 generous Tbsp gochujang (fermented pepper paste)
  • 2 Tbsp honey
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 5 cloves minced garlic

Serve with white rice and nori (seaweed sheets) or lettuce leaves to wrap

Instructions

  1. Combine pork, onions, and carrots.

    Mix together all sauce ingredients and stir into pork and vegetables. 

    Cover and let marinate for several hours or overnight.

    Heat a pan with a little oil and sauté the pork mixture until pork is cooked through.

    Serve with rice and lettuce or nori. Eat by taking pieces of lettuce or nori, putting a scoop of meat and rice in, and making little bundles to eat. 

What’s for supper? Vol. 308: A kind of Koyaanisqatsi mouthfeel

This week starts so well.

But, dear reader, read on. 

SATURDAY
Italian sandwiches, fries

Always a tasty option. A variety of cured meats from the deli, some jarred pesto, olive oil and vinegar, basil and tomatoes, and plenty of fries. 

And cheese! Do not forget the cheese. 

SUNDAY
Bagel, bacon, egg, cheese sandwiches, OJ

Ran out of eggs; was not sad to have to send a kid to go get some fresh local eggs, some with those lovely blue shells. Fresh eggs just fry up different, especially in bacon fat. 

I set a timer for eighty seconds to toast the bagels in the oven, and immediately forgot they were in there, so if you were wondering how quickly I can forget something, it’s much shorter than eighty seconds. 

This reminds me of a joke Irene once told when she was four, when she owned a riddle book and would adjust most of the jokes to make them funnier:

Irene: Will you remember me in a year?
Me: Yes.
Irene: Will you remember me in eight years?
Me: Yes.
Irene: Will you remember me in a million years?
Me: Yes.
Irene: Knock-knock.
Me: Who’s there?
Irene: HIYA, GRAMPAW!!!!!!!!!
 
Anyway, I didn’t burn the bagels OR the bacon. 

 

Still some chances to eat outside. The hummingbirds have departed, though. 

On Sunday I also made two batches of ice cream for Monday, as I will describe shortly. 

MONDAY
Smoked pork ribs, coleslaw, grapes; homemade ice cream

Monday was Labor Day, and the two moved-out kids came by for dinner, which was lovely. Damien smoked three racks of pork ribs for several hours using his sugar rub and Sweet Baby Ray’s sauce. (This recipe says “chicken thighs,” but it’s the same rub)

Jump to Recipe

An absolute pile of luscious, juicy, tender ribs, so good. Lena made a bowl of wonderfully tart coleslaw and I contributed by washing off some grapes. 

We all liked the ribs, but Corrie really enjoyed them. 

Then for dessert, we had ice cream sundaes. I made two kinds of ice cream: Chocolate and Lucky Charms. I just now had to google “Marshmallow Mateys vs” to remember the phrase “Lucky Charms,” because my brain is too smooth to remember the name of rich person’s cereal at this late date.

I followed the recipe at We Are Not Martha because they told a sad story about how they once got picked up by Bon Appétit but now the food blogging world is clogged with Pinterest copycats and people who put all their effort into photography, and I guess I have a soft spot for people who lead with a kvetch. 

The recipe was fairly labor intensive, because they are trying to get the taste of cereal without including actual cereal, which would be gross. So you have to infuse some milk with Lucky Charms cereal for half an hour, then strain out the cereal

and then use that milk to make a custard

Any time I use a thermometer in a recipe, I feel so put-upon. I feel like I’m using a bellows or an Erlenmeyer flask or forceps or something. Of course this was all 100% my idea, but never ind. I have the ability to create resentment against nobody at all, out of thin air, and to sustain it for hours. So you whisk and heat this custard and then mix it with heavy cream and push it through a sieve again, cover it with plastic wrap, and chill it for four hours. And then you can actually put it in your ice cream machine. 

I churned it for thirty minutes, then added some marshmallow fluff and the marshmallows I suddenly realized I needed to pick out of the remaining box of cereal; and then I refrigerated it overnight. I have to admit, it turned out great. It’s very cute ice cream. The ice cream has a very cozy, custard-y taste that absolutely reminds you of watching cartoons on a Saturday morning, which is something I don’t think I ever actually did. We did not have a TV when I was growing up. I remember once my father brought home a film projector from the college where he worked, and he tacked up a sheet on the living room sliding doors and we watched Koyaanisqatsi, and that’s why I am the way I am.

The marshmallows softened slightly, but some of them still had that peculiar cereal marshmallow crunch. I skipped the sauce and whipped cream and just had ice cream with a cherry. 

I also made chocolate ice cream, which I somehow haven’t made yet, in all our ice cream-making adventures. I was reading over the various recipes and Corrie was looking over my shoulder and reading the little recipe descriptions. 

Corrie: ‘Mouthfeel?’ What’s mouthfeel? 
Me:  It just means how it feels in your mouth. I think I’ll make this simpler recipe, instead.
Corrie: Dang. I like mouthfeel.
So obviously you know how this story ends. I used the Ben and Jerry recipe for Jerry’s Chocolate, which is the version with, as the book says, “a more complex texture. Jerry refers to this as ‘mouthfeel.'” 
It’s a slightly more time-consuming recipe than some of the others I’ve been making, but mainly just because you have to chill the cream mixture for a few hours before you pour it into the machine to churn. I froze it overnight and our freezer is having some kind of personal crisis, and parts of it are MUCH colder than others, so this one came out so hard, I couldn’t scoop it at all. I had to pry it out of the container with a pancake flipper and then carve it into blocks with a knife. Yes, I covered it. I bought a special container with a lid, and lectured the family about how it was just for ice cream, and everything.
 

It was delicious, though. I already had a migraine, so I had a spoonful, and it was very rich, like the ice cream version of very good hot chocolate. And that mouthfeel! Superb. 

TUESDAY
Taco Tuesday!

Back to school. My car mysteriously broke down, so we had to do a rigamarole with borrowed cars to get everyone to school. I shalln’t keep you in suspense: We just got the call today that my car will need an ennnnntirrrrreee newwwww enginnnnne. Yes this is my “nice” “new” car, which I took out a loan to pay for for the first time in my life, which I have had for less than a year and a half, and which already required, among other major repairs, a new t i m i n g c h a i n, which takes twenty hours of labor. My feelings about the car are . . . not very mouthfeel, let me tell you. 

Unless you would like to buy it from me. In which case it’s a great little vehicle, very clean, hardly driven. DM me. 

Anyway, we had tacos. 

WEDNESDAY
Chicken shawarma with pita and yogurt sauce

On Tuesday, because I was carless at home, I decided to prep Wednesday’s meal ahead of time, so I marinated the shawarma meat. Then on Wednesday, all I had to do was cut up some cucumbers, wash a bunch of little tomatoes, chop up some parsley, make a batch of yogurt sauce

Jump to Recipe

open a bunch of cans and bottles of various kinds of olives, cut up a bunch of feta, pile up a bunch of pita bread, and slice up a bunch of onions. I’m making it sound like a lot, but it’s like 20 minutes of work, and the rest is just fishing the meat out of the marinade where it has been resting all night,

Jump to Recipe

spreading it in a pan, festooning it with onions, and cooking it just nicely. This is such a low-skill, high-reward meal. Look at this lovely chicken. I included some breasts, some thighs. Red onions are better than yellow, but it’s all good. The thighs are the superior meat for this dish, but it’s all good. 

And here’s my lovely tasty plate. 

Just a fantastic meal. Everybody likes at least a few elements of this meal, and several people like every last bit of it. Everyone’s happy on shawarma night. 

THURSDAY
Pulled pork, cheesy cabbage, hash browns

On Thursday I industriously got the pork into the slow cooker bright an early. I added half a liter of Coke, some onion quarters, a few chopped jalapeños, and bunch of cumin, salt, and pepper, and I set it to low and went away happy. 

Several hours later, I realized Suzy Homemaker here never plugged the damn thing in.

Luckily, the Coke was very cold and the crock pot kept it chilled, so the meat was okay. I moved it all to the Instant Pot and pressure cooked it on high for 22 minutes, then moved it back to the slow cooker for the rest of the day. Came out looking promising.

and it shredded well enough.

I had been planning coleslaw, but I’m a little tired of coleslaw, so I looked up other cabbage recipes, and guess what? They all suck. The only one that seemed remotely tasty was a kind of au gratin idea, with a cheese sauce and maybe a buttered crumb topping. But I was caught between some obnoxiously high brow recipes that called for gruyere and heavy cream and braising, and some distressingly trashy ones that wanted you to smother the whole thing with Cheez Wiz and top it with Ritz crackers. Caught between two worlds, story of my life, very tragic.

So I ended up cutting the cabbage into eight wedges, drizzling it with olive oil and salting and peppering it, and roasting it for about 45 minutes. Then I made a white sauce and added in plenty of various kinds of cheese, plus paprika, nutmeg, and salt and pepper. This I spread over the roasted cabbage, and topped it with crunchy fried onions and parsley. Then I baked it in a high oven for about 20 minutes until the cheese was melted. 

It was disgusting. Never making this again. I don’t know what I was thinking. Cabbage can go screw. 

Here’s a nice picture I took before I tasted it.

I mean it was not the worst thing I’ve ever had in my face. But the cabbage was underdone and the cheese only reached the top layer, so most of it was just plain cabbage; and the cheese sauce had a flavor I can only describe as . . . bricky. It tasted like if you ground up a brick and tried to pass it off as seasoning, with cheese. Maybe put some pennies in there. I don’t know what happened. 

I also served some hash browns. Well, that was the plan. I bought four bags of what it said were hash browns (and this may actually explain what was up with the freezer. That is too many bags), but which turned out to be just straight up shredded potatoes, nothing else. Which is fine, but look, I don’t know, I guess I can’t read. I definitely cannot think. By this time the sun was low in the sky and I was already worried about the cabbage, not to mention the demoralizing Suzy Homemaker situation, so I just spread the potato shreds in a pan, drizzled it with oil, and sprinkled it with salt, and cooked it at a high heat until some of it was burnt and some of it was pale and limp, and it was just going to have to do. Good grief. We did have some leftover Baby Ray’s sauce and everyone was very nice about it.

FRIDAY
We have two different school cookouts that we’re supposed to be at, and we were going to try to split up and go to both, IF the mechanic was done with my car by now. And you know how that story ends! It ends well! My car is diagnosed as having a terminal case of cheesy cabbage and there is no hope. Oh well, maybe there’s some ice cream left. 

Speaking of ice cream, this weekend I intend to hide from reality and spend my time picking the millions of concord grapes we grew for some reason, make some grape juice, and see about making grape gelato. The only reason people don’t make grape gelato more often is that they are cowards, I’m sure of it. 

God save the queen. 

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Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

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Jerry's Chocolate Ice Cream

This is the more textured chocolate ice cream from the Ben and Jerry's ice cream recipe book. It has a rich, dusky chocolate flavor and texture. Makes 2 quarts. This recipe requires some chill time before you put the cream mixture into the machine.

Ingredients

  • 4 oz unsweetened chocolate
  • 2/3 cup cocoa powder
  • 3 cups milk
  • 4 eggs
  • 2 cups sugar
  • 2 cups heavy or whipping cream
  • 2 tsp vanilla extract

Instructions

  1. Melt the unsweetened chocolate. I used a double boiler, but you can use a microwave if you're careful. Whisk in the cocoa and continue heating until it's smooth. It's okay if it's clumpy. Continue heating and whisk in the milk gradually until it's all blended together. Remove from heat and let cool.

  2. In another bowl, whisk, the eggs until light and fluffy. Gradually whisk in the sugar and continue whisking until completely blended. Add in the cream and vanilla and continue whisking until blended.

  3. Add the chocolate mixture into the cream mixture and stir to blend. Cover and refrigerate for about three hours, or until it is cold.

  4. Use the cold mixture in your ice cream machine. I used my Cuisinart and let it churn for thirty minutes, then let it cure overnight.

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Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

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Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

What’s for supper? Vol. 307: If you’ll just step this way, sir

My sincere apologies for not getting anything up on the site this week. We started school again this week, and we are all exhaustipated. I knew that would happen, so last weekend, I pulled up a bunch of old back-to-school essays I had written, thinking I could dust them off and re-publish. But the funny ones were so dated, and the earnest ones were so naive, it really didn’t help with my little moroseness problem. I really hate this time of year. Like old Emily says, there is this fucking slant of light. I wish everything would just die and get it over with, rather than dragging us all through this long, drawn-out process where everything explodes into one final flame of exquisite color but it’s clearly the final fever ignited by the face of death. What kind of system is that, sheesh. Maybe I’ll hire a tour bus to come and look at it and buy postcards, that seems nice! I don’t know what is the matter with people. Yes I do.

Anyway, as I say, it was our first week of school, so I wanted to cook foods that everybody likes, because even a good first week of school is challenging, and comfort food helps. Here is what we had:

SATURDAY
Various

Lena actually took me out to eat to Thai Garden in Keene, and the people at home had hot dogs. I didn’t get pics of the delicious appetizers, which included golden triangles, but I did capture my main course, which the waitress recommended. I forget what it was called, but it was some kind of chicken coconut curry with lots of vegetables and two kinds of noodles, some soft, and then some crunchy fried ones on top. Very tasty. 

I wish to compliment the Thai people on their brilliance. So good. We always have a nice time at Thai Garden. Fast, friendly service, tasty, hot food, and decent prices, and if you dither long enough, the waitress will just tell you what to order, and she will be correct. 

SUNDAY
Sandwiches at the beach

Sunday was the last possible day for me to fulfill my annual pledge to take them to the pond and stay as long as they wanted to stay and have dinner there and eat as much candy as they wanted. We packed grapes, watermelon, and blueberries, baguettes, meats, and cheeses, bags of chips, and most importantly, lots and lots of candy.

Hardly anyone else was there. It was a little on the cool side, and it turns out we don’t have quite the beach staying power we once did. We used to play-play-play until after the sun went down, but this year, we only made it about three hours, had an early dinner, and packed it in. But not before Corrie made herself exactly the sandwich she wanted:

And then we said goodbye to the beach for the year. We always say we can keep going a few more times even if vacation is over, but it never works out. 

MONDAY
Pizza

I made four pizzas, one pepperoni, one plain, and then two that I’ve been wanting to try: One Greek, with black olives, fresh garlic, black olives, feta, ricotta, fresh spinach, and tomatoes from the garden

I also bought a jar of marinated red peppers, but I forgot to put them on. It was pretty good!

But the other one was really the star. First I made a little salad with arugula, red onion, fresh lemon juice, good olive oil, and salt and pepper, and set it aside. I cooked the pizza with just sauce and mozzarella, fresh garlic slices, and fresh rosemary from the garden, and some more olive oil and a little extra salt and pepper. Then when it came out, I topped it with lots of torn-up prosciutto and the arugula salad.

I planned to add some freshly-shredded parmesan to the top, but the parmesan mysteriously disappeared. The pizza was full of flavor as it was. Really excellent. I loved the combination of raw and cooked elements, savory, tart, peppery and . . . herbaceous. The arugula did wilt a tiny bit from the heat of the pizza, so it all just melded together beautifully.

Most definitely making this pizza again. Aldi prosciutto and parmesan make it very affordable. 

And now, since Moe moved out and the family continues to dwindle, I’m making my first tentative efforts to face the idea that four pizzas is too many. We used to polish off six extra large pizzas! 

TUESDAY
Spaghetti and meatballs

Nothing special. In fact the sauce was a little skimpy, as you can see. 

No complaints, though. It was too hot for spaghetti and meatballs, but it was the first full day back, and everyone was very happy for this comfort meal. 

Jump to Recipe

I made five pounds of meatballs and added lots of Worcestershire sauce.

WEDNESDAY
Pork ribs, peas, risotto

Pork ribs: just lots of salt and pepper, roasted up under the broiler until they are juicy. Possibly the tastiest possible meat with the littlest effort.  

The risotto, I goosed so much, I’m almost ashamed. I’m including my recipe below

Jump to Recipe

but I added 50% more butter, 50% more parmesan cheese (which mysteriously reappeared. My refrigerator has portals or something), and — this is a little gauche, but I made the chicken broth with at least double the amount of bouillon powder. So it was very intensely flavored and very salty, which is how the kids like it. And so do I. It was absolutely gooey. 

You know what? I make no apology. Don’t run away from your feelings. We’re all doing it!

(Yes, my entire excuse is because I said “gauche.”)

Speaking of things you may not find attractive, here is my pork and risotto, which was not especially photogenic, but it’s on my camera, so here you go. 

If you want kids packing risotto in their lunches and staying up late to microwave a little extra for themselves before bed, this is how to do it. 

THURSDAY
Kielbasa, cabbage, and red potato sheet pan bake; hot pretzels

This is a kind of cute recipe we haven’t had for a while. I used three 12-oz ropes (that’s what they’re called) of kielbasa, a large cabbage, and about four pounds of red potatoes. It’s super easy. You just cut everything up, douse it with olive oil and salt and pepper, put your thick slices of cabbage in there with more oil and salt and pepper, and cook it all. You flip everything at some point, and it takes about half an hour.

Jump to Recipe

You can see that I got lazy and just flipped the cabbage, and let the potatoes and kielbasa be, so they only really got browned on one side, but it was fine. 

I did chop up some parsley and make the nice garlicky mustard sauce with red wine vinegar. 

We also had a bunch of hot pretzels. 

Once things settle down a bit, I’m going to make homemade hot pretzels again. They turned out pretty nice when I tried them back in February, and they’re not difficult. According the the King Arthur people, you can make the dough in the morning and keep it in the fridge, then form the pretzels and bake them later in the day. Or you can make them completely but slightly underbake them, and then heat them up when it’s dinner time —  probably more realistic for a weekday. 

FRIDAY
Tuna noodle casserole

The final installment in the “comfort, o my people” meal plan. Our tuna noodle is canned tuna and canned cream of mushroom soup mixed with egg noodles, cooked in a casserole dish with a topping of corn flakes and potato chips, with a dressing made of mayo, ketchup, and vinegar. Damien, who grew up with an entirely different set of monstrous casseroles, is talking about making spaghetti and clams, though. 

And that’s it. Sorry about all the whining. 

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

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Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

 

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One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

 

 

What’s for supper? Vol. 306: In which I talk myself into, then out of, then into making ice cream again

By SIMCHA FISHER with additional reporting by CORNELIA FISHER 

Happy Friday! It’s summer for another, like, eleven minutes, and we’re squeezing the last few drops out. We told the kids we couldn’t afford to go to an amusement park this year, and we were right, but then, I don’t know, we went anyway. Do not take financial advice from me. All I know is eat fried dough & lie. 

Here’s what else we ate this week: 

SATURDAY
Smoked ribs, cole slaw, chips and salsa

Saturday morning, I drove up to see some of my siblings and tend to our parents’ grave a bit. Look, ma! I remembered soapy water and a scrubbing brush!

Did some planting, sat on the grass telling some old stories in the hot hot sun, left the cemetery and got some lunch, and then drove back home, and one of my sisters was able to come too and join us for a bit, much to the dog’s delight. And of course everyone’s delight, but the dog was very especially delighted.

Damien smoked up a pile of ribs most wonderfully, and made a big bowl of coleslaw. 

He made his nice spicy sugar rub

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and smoked the ribs for about four hours, then brushed them with Sweet Baby Ray’s sauce and gave them a little char in the fire, and then moved them into the oven for a while, just to make absolutely sure they were cooked all the way.

They came out so juicy and tender. 

SUNDAY
Burgers, chips

I guess I must have gone shopping on Sunday, and Damien made supper. I have no memory of this day at all. 

From the looks of it, I had been suffering from some kind of pickle deficiency. Took care of that. 

MONDAY
Blueberry chicken salad with homemade croutons 

Roast chicken breast on mixed greens with fresh blueberries with diced red onions and homemade croutons. I forgot to buy nuts, and for some reason I decided to get a wedge of parmesan instead of a bunch of feta, which was a little sad. Then, to be perfectly honest, I ate so many hot buttered croutons right out of the oven that I didn’t really feel like eating a chicken salad, so I skipped supper, and then I think I had a bunch of crackers and fruit roll-ups at night, and I feel like I also ate some candy. Not been my most stellar week, nutritionally. I got really excited about having lost four pounds, and have been celebrating by oh you know.

Also it’s the end of summer and I’m sad. Which is the only appropriate way to feel, and if the reason you don’t feel that way is because you live in Arizona, then that’s just an inappropriate place to live. Have some croutons, it will help, temporarily. Have some ice cream. 

I also forgot to take a picture of the salad, but here is a similar salad from the past: 

Moe moved out and left behind some of his bougie sesame rolls, which I also made into croutons and also ate. 

TUESDAY
Chili verde 

The idea of chili verde has become more and more insistent over the last few weeks, and finally on Tuesday it manifested itself right on my stovetop.

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Actually it was much more fun than that, in that I got to unwrap a dozen sticky, crackly little tomatillos and chop the heads of a variety of peppers

rrrrroast them up

pull their skins off and then hurl them into the food processor with a bunch of onions, an entire peeled head of garlic, and a big bunch of cilantro. And I seared up some lovely seasoned pork in hot oil until it was crackling brown, and then into the big heavy pot goes the meat and all the peppers and whatnot, and I let it simmer for the whole rest of the day. The dog got so much pork fat that he became overwhelmed and started to growl at it (not at me; at the pork fat. He’s not smart), which I understand completely. I also am not smart, but I do know how to make chili verde. 

Sometimes I break up the meat into shreds after it cooks, but this time I left it as hunks. Sometimes I add some chicken broth to loosen up the pepper sauce, but this time I just let it be. Served it just plain, with cilantro and sour cream. Forgot to cut up limes. 

My friends, it was so good. AND THO THPYTHY. Spicy enough that it required me start talking funny. At no point did I remove any seeds or membranes from the peppers, and I stand by this! I do kind of regret not making a pot of rice or anything, and in fact went around spooning up extra pepper sauce from other people’s bowls. 

I went to bed happy, but the next day, things that were not entirely excellent occurred in and around my stomach. Totally worth it. But next time, I’ll make rice. 

I had also intended to grill some pineapple spears, and totally forgot. Grilled pineapple is ahhhhmazing. The juice turns to golden-sweet nectar and the little charred bits set off the creamy sweet flesh of the rest.

Especially nice with a little vanilla ice cream. IF you’re the kind of person who always has ice cream in the house, which I now am. 

WEDNESDAY
Canobie! Lake! Park! 

This was the day! We left a mere half an hour behind schedule, and I only took one wrong exit. I actually heard my GPS say “sorry,” which I don’t really understand, but we got right back on track, parked, ate our supermarket sandwiches, and it was off to the races. Well, Damien had to sit in the parking lot and listen to a hearing for a while and then write about it, but then he was off to the races, and we had a great day. Canobie is a wonderful place, clean, friendly, safe, well-run, and beautiful. 

 Here are more photos of the day on Facebook, if you want to take a peek. I ate a piece of fried dough the size of a 

and here is where I am reflecting that I’m not looking forward to school starting at all, but on the other hand, Corrie is watching me write and, whenever my fingers pause, she shouts words that she thinks should come next. I’m know I’m only writing about fried dough, but still.

Okay, so it was a very large piece of fried dough, and I ate it all, and then we stopped at McDonald’s on the way home anyway, and when we got home, I waited for the kids to get out of the car and then I ate some of the emergency diabetes candy that was in the glove box. This is why I generally steer clear of sugar. Once I have a little bit of it (or a lot of it, like a piece of fried dough the size of, okay Corrie, the size of a ROCK), then I turn into a panicky sugar-seeking machine. 

THURSDAY
Old Bay chicken drumsticks, carrots, and chips; homemade ice cream

The plan was to spend all day at the beach, according to a summer-long sword of Damocles promise, but various situations conspired against me, and instead a friend came over, we made ice cream, and we did some back-to-school shopping, which I’ve elected to make easier on myself by doing it in tiny increments, over and over again over the course of several weeks instead of getting it all over with at once. I am just chock full of good ideas these days. Then we went to a thrift store and to *ptui* Spirit. 

Anyway, one good idea I had was that, when we finally got home, I melted a couple of sticks of butter, poured them over the drumsticks, and sprinkled both sides liberally with Old Bay seasoning, and broiled them on both sides, with a little half-hearted basting halfway through. 

Well, I did this eventually. First I pre-heated the oven and set up the pan of chicken with butter and seasoning, and then I went into the living room with a can of seltzer and my phone, and put my feet up, and gradually began to wonder why the smell of chicken wasn’t filling the house. The answer turned out to be “because you have to put the chicken into the oven.” Live and learn. 

Delicious, because how could it not be, eventually? I served it with carrots and not hummus, because that turned out to be moldy, and chips. 

Worth noting: When I was labelling photo files, my phone changed this one to “bowl of old bat chicken.” So what?

Earlier that day, we made two batches of ice cream, both using Ben and Jerry’s basic sweet cream base (two eggs, 3/4 cup sugar, 1 cup milk, 2 cups heavy cream). For one, I added 1.5 teaspoons of mint extract and most of a bag of frozen mini semi-sweet chocolate chips, and three drops of green food coloring and a good mixing before freezing it for five or six hours.

The other one got a few teaspoons of vanilla, a jar of halved maraschino cherries (drained), about half a bag of frozen white chocolate chips, and two big handfuls of cashews before it went into the freezer. 

Both great! Both hits. The cherry one honestly would have been better with peanuts, which certainly would have been cheaper, as well. I was going for a sort of sundae-in-a scoop taste, but without chocolate, and this achieved that. I adore frozen maraschino cherries. They make me feel like a little kid who feels like a grownup. 

I really love making ice cream. It’s like cooking, because once you understand the basics, you can more or less go with your gut about what will be yummy; but it’s like baking, because you do all the work in the front end and then just let it go, and end up with dessert. And I get the fun of doing something homemade with whole ingredients, but I know the kids will actually enjoy and appreciate it. Usually you have to pick either one or the other. But honest to goodness, if you see me eating anything with sugar it in today, please hit me with a rock, or a piece of fried dough, whichever’s bigger. 

FRIDAY
Quesadillas 

Today one kid had new student orientation, and then we’re going to do more school shopping with the remaining two kids who somehow still haven’t gone, and it’s supposed to rain, so we can’t go to the beach. I wish I was back on the carousel. I wish I was back in the ocean. Truly, if I end up just making more ice cream, there are worse things. 

That reminds me, I have a really good fried dough recipe. Fried dough is easy to make, and if you do it at home, you can put a reasonable amount of sugar on it. Just a light dusting. 

And you can make it in a reasonable size, the size of a small boulder.

Do it. Fry some dough. Maybe scoop a li’l ice cream on top. For tomorrow we die. 

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Fried dough

Makes about 15 slabs of fried dough the size of a small plate

Ingredients

  • 4 cups flour
  • 4 tsp baking powder
  • 1-1/2 tsp salt
  • 4 Tbsp (half a stick) cold butter
  • 1-1/2 cups lurkworm water
  • 2 cups oil for frying
  • confectioner's sugar for sprinkling
  • cinnamon for sprinkling (optional)

Instructions

  1. Mix together the flour, baking powder, and salt.

  2. Cut the cold butter into bits and work it gently into the dough.

  3. Add the water and stir until the dough is all combined.

  4. Cover the dough with plastic wrap or a damp towel and let it rest for 15 minutes

  5. Separate the dough into pieces and flatten each piece into a thin disk with your fingers. If it's sticky, put a little confectioner's sugar on your work surface.

  6. Heat the oil in a pan. You can deep fry it or use less oil and fry it in a small amount of oil; your choice. The oil is ready when you put a wooden spoon in and little bubbles form around it.

  7. Carefully lay the disc of dough in the hot oil. Let it cook a few minutes, just barely getting brown, and then turn it and cook the other side.

  8. Remove the dough, let the excess oil drain off, and sprinkle it immediately with sugar and cinnamon if you like.

  9. You can keep these hot in the oven for a bit, but they're best when they're very hot.

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Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

 

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Spicy Chili Verde

You can decrease the heat by seeding the peppers, using fewer habañeros, or substituting some milder pepper. It does get less spicy as it cooks, so don't be alarmed if you make the salsa and it's overwhelming!

Ingredients

  • 5 lbs pork shoulder
  • salt and pepper
  • oil for cooking
  • 2 cups chicken broth or beer (optional)

For the salsa verde:

  • 4 Anaheim peppers
  • 2 habañero peppers
  • 4 jalapeño peppers
  • 4 medium onions
  • 12 tomatillos
  • 1 head garlic, cloves peeled
  • 1 bunch cilantro

For serving:

  • lime wedges
  • sour cream
  • additional cilantro for topping

Instructions

  1. Preheat the broiler.

  2. Pull the husks and stems off the tomatillos and rinse them. Cut the ends off all the peppers. Grease a large pan and put the tomatillos, peppers, and onions on it. Broil five minutes, turn, and broil five minutes more, until they are slightly charred.

  3. When they are cool enough to handle, you can at this point remove the seeds from the peppers to decrease the spiciness, if you want.

  4. Put the tomatillos, peppers, and onions in a food processor or blender with the garlic and cilantro. Purée.

  5. In a heavy pot, heat some oil. Salt and pepper the pork chunks and brown them in the oil. You will need to do it in batches so the pork has enough room and browns, rather than simmering.

  6. When all the meat is browned, return it all to the pot and add the puréed ingredients.

  7. Simmer at a low heat for at least three hours until the meat is tender. If you want thinner chili verde, stir in the chicken broth or beer. If you don't want the pork in large chunks, press the meat with the back of a spoon to make it collapse into shreds.

  8. Spoon the chili verde into bowls, squeeze some lime juice over the top, and top with sour cream and fresh cilantro.

What’s for supper? Vol. 305: We all scream “bastani!”

Hi! Hi! I meant to do a food-and-ocean pictures post last week, when we were in Cape Cod, but I became overwhelmed and it languishes unfinished in my drafts folder. It’s worth summarizing, though, because I realized I actually have a routine down for vacation week, though, which takes into account limited budget, limited packing space, and a desire to avoid that “Mom Spends Beach Vacation Assuming All Household Duties In Closer Proximity To Ocean” effect, but also a desire to not just eat boring everyday food, because we are near the ocean. (I should note that, at home and at the beach, Damien does all the laundry! And in fact he did most of the cooking while we were on vacation, too, so there.) Here is what we had (and what we did): 

First day: Sandwiches on baguettes (the most portable bread) and fake Pringles (the most compact chips). We have to bring a cooler anyway, for use at the beach, so I cram it with as much deli meat and cheese as possible, and we have this for our first meal, plus for lunch throughout the week. I also brought coffee, milk and cereal for the first breakfast, so we don’t have to leave the house until at least mid-morning of the second day.
Here are some pics on Facebook from our first day, discovering that the water on this part of Cape Cod is amazingly warm. 

Second day: 
Pics on Facebook from day 2. Our lovely house was literally a one-minute walk from the beach, but we wanted to see what else was in walking distance. Turns out, other beaches! But this one had a sign warning you not to swim there if you are bleeding, and not to wear dangly, shiny jewelry, or be too delicious. 

This picture is for all the haterz who ever wanted to BURY ME (I got out)

Before the beach, I went shopping, came home with rotisserie chickens and salad and chips, plus food for the rest of the week.

I had beach town supermarket sticker shock, so between that and the fact that Corrie came shopping with me, I came back with an awful lot of Jello, which came in handy later in the week when it was rainy and we needed something to fling around the kitchen.

Third day: 
We went to Paine’s Creek Beach and explored the tide pools. A dreamlike spot I’d love to go back to someday.

I think we actually went to a second beach that day? It’s all a blur. Damien grilled tasty burgers outside and made fries in the oven for dinner.

Fourth day: Seafood boil. We had some half-assed plans to dig our own clams, but there were complications with the permit and the equipment, so we decided to buy the seafood this year and plan to plan ahead next year. Still a huge treat. Recipe from the Narraganett beer can:

Damien made this meal as well. He got a bunch of littleneck clams, a few oysters, lots of mussels, and some kind of other big clams, and some kind of Spanish sausage, and we had cute little red potatoes and onions, bay leaves and peppercorns and parsley. Skipped the breakfast sausage. It’s all supposed to get boiled together, but we ran out of room, so he grilled the corn in its husks on the grill, and that turned out great. Man, that was a delicious meal. 

The tragedy was we didn’t think of getting some crusty bread to sop up the broth, which was tremendous. I liked the little neck clams best. Oh, what a feast. I had, uh, four helpings.

Most of the kids had chicken nuggets and corn, because what do they know. 

This was the day we rented kayaks and canoes! We paddled up Swan River, out into the ocean a bit, and then back down the river. A most excellent adventure, and now I am absolutely on the prowl for some used kayaks so we can do this more often. 

Fifth day: Restaurant

It rained and thundered, so we went to the movies, and then went out to eat and got ice cream. We always have one restaurant day when we go on vacation. We descended upon Kate’s Fried Seafood and Ice Cream in Brewster, which was very good. I kind of regret not ordering a big fried platter like the others did, because it turned out to be not greasy and just nice, but the salmon burger and sweet potato fries I picked was also very tasty and fresh.

That night we played poker for Swedish Fish and I believe it was also that night Damien and I both fell asleep on the couch for some reason. 

Sixth day: Frozen pizza
The weather cleared up enough for some more swimming, and there was a spectacular sunset for our final evening. 

Last day: Supermarket sandwiches on the way home. We had to be checked out by 10:00, so we had a quick breakfast, cleaned like maniacs, drove for a while, stopped for cheeseburgers, drove more, fulfilled my recently acquired lifelong dream to tour the U.S.S. Constitution, which is the world’s oldest ship still afloat!

and then to be honest the day started to go downhill, but Damien always listens to my stupid plans, so we walked a mile to the T station and rode the train to Chinatown. This would not have been a bad idea except that it was at the tail end of a very long and exhausting day and week, and nobody was at their best. So we got some reasonably tasty treats,

wandered around for a bit, and discovered they were having some kind of amazing food and dance festival at this very spot tomorrow, and decided to call it a day. Back on the T, another mile walk, couldn’t super duper remember where I parked the car, found the car, drove about an hour, stopped and got sandwiches at the supermarket, drove another two hours home, and BOY was the dog happy to see us. BOY WAS HE. 

And that was vacation. It was beautiful. 

Here’s what we had this past week: 

SUNDAY
Spaghetti with marinara sauce, garlic bread

Damien shopped for and made dinner. Absolutely delicious. 

His recipe, and I’m running so ludicrously late today, I don’t have time to make a recipe card at the moment:

One chopped onion per can of tomatoes, (he used 4 cans) and a diced head of garlic. Heat olive oil and red pepper flakes until you can smell the oil in the room, then add the onions only and cook till soft. Add a little salt. Add the garlic and cook some more, and then add tomato paste (one can per can of tomatoes, so four cans.) Cook that a bit then add sugar and some glugs of wine. Add the tomatoes and simmer, adding wine and a little olive oil as needed/wanted. When most of the tomatoes are broken down it’s pretty much ready.

It was good to be home. And the weather was suddenly autumnal, which was kind of unnerving. We expect to have some more summer heat soon, but we have definitely rounded a corner. 

MONDAY
Chicken sandwiches with marinara sauce, provolone and basil; lemon rosemary olive oil cake

There was lots of wonderful sauce left over, so I bought some chicken burgers and cut up some baguettes, and we had sandwiches with a slice of provolone, a few basil leaves, and generous scoop of hot sauce to melt the cheese over everything. 

Always tasty.  

And then Clara made an amazing cake for the Assumption: A lemon olive oil rosemary cake with rosewater. She said there was a lot of prep work, with all the chopping and zesting, but the baking itself was quite simple, and it came out light and luscious, and you could really taste all the elements. 

So pretty. So nice to have someone else spontaneously coming up with cakes!

TUESDAY
Tostadas

Tostada Tuesday! Like Taco Tuesday, but when all the stores are out of taco shells so you suddenly realize that you can buy that bag of tostada shells you’ve been walking past and not buying your whole life, and no one will stop you. 

I’m not going to say tostada Tuesday changed my life, but it was fun, like discovering a new shape of pasta or a new . . . uhh, I don’t know, I got nothing. I gave up alcohol over a week ago and I’ve been sleeping through the night every night for the first time in many years, but it’s just made me stupider, which doesn’t seem fair. Anyway, I wonder what else I’ve been walking past all these years, week after week, and never even considering buying, besides tostada shells. 

I also made a big bowl of guacamole.

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The avocados looked fine, but they tasted so pale and watery. No one else noticed, but I was really dismayed. Hope it’s a fluke. Not an actual fluke. That would be disgusting. 

WEDNESDAY
Vermonter sandwiches

I planned these solely because people were kind of cranky and I wanted them to like me again. A Vermonter sandwich is thick, crusty bread (preferably sourdough or ciabatta, but I got baguettes), thick slices of roast chicken or turkey, lots of bacon, thick slices of sharp cheddar cheese, slices of tart green apple, and lots of honey mustard dressing. 

It is a very hearty, cheering sandwich and it will make you friends. Corrie claimed that, once, I bought cheddar cheese that was so sharp, she cut her finger, and she absolutely insisted that this literally happened, and she will die clinging to this story. 

THURSDAY
Bo ssam, rice and lettuce, Asian cucumber salad, watermelon; saffron rosewater pistachio ice cream 

Thursday was supposed to be pork ribs, and they were supposed to be $1.49 a pound, but the supermarket flier lied to me, so I ended up pacing back and forth in front of the meat section, snarling quietly to myself, and then gloomily purchasing a giant fatty pork butt with no particular plans. 

Sometime during the week, the bottle of rosewater left over from the Assumption cake began to work on my brain, though, and I realized I had a jar of saffron threads I had never used, and Lucy had given me a mortar and pestle for mother’s day that I had likewise never used, and all that was lacking was a bag of pistachios, and then I could make . . . BASTANI. Bastani is persian ice cream made with, as you no doubt surmised, saffron, rosewater, and pistachios, and the idea of it has been haunting me. If you’ve never been haunted by the idea of persian ice cream, then baby, you are missing out. 

So from there, I says to myself, I says, what kind of pork goes with this kind of ice cream? And of course the answer was bo ssam. Usually I make bo ssam and then figure out what kind of soothing, mild thing I will serve along with it, but this time, I worked in the other direction. 

I have made bo ssam half a dozen times, and I keep simplifying the recipe, until I’m not even sure if it’s bo ssam anymore. All I do is, starting the night before, I mix a cup of salt with a cup of sugar and rub it all over a fatty piece of pork butt or shoulder, wrap it in plastic, and refrigerate it overnight. Then around noon I heavily line a pan with tinfoil, unwrap the meat, and put it in the pan, and cook it for six hours at 300. That’s it. We eat it with lettuce, rice, and whatever Asian sauce I can find, and something soothing to the palate.

I’m telling you, I could make this with recipe with my eyes closed. I could make this recipe with my feet. It’s so simple, and everybody acts like I’m some kind of conquering hero genius, and they gobble it up. It is so tender, it is just barely holding itself together under the caramelized salt and sugar crust. It’s ridiculous meat. There should be a law! 

I cut a watermelon into chunks, I made a pot of rice in the Instant Pot, and I made a bowl of Asian cucumber salad, which is always refreshing and pretty and takes literally five minutes to throw together. 

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And there it all was. I brought my plate outside and ate alone so no one would see me acting like a monster with it. This was just a spectacular meal, an absolute festival of flavors. 

Everybody ate a lot, and had to rest up for a while, and then I brought out the ice cream! PERSIAN ICE CREAM.

Not gonna lie, this was kind of a pain in the pants to make. I am going to write a whole separate post about various ice creams I have been making since I got my ice cream maker, so I will go into more detail there, but I made a triple recipe, and it just took a long time because you have to stand there whisking the custard until it thickens, and I have a special knack for making custards take a ludicrously long time to thicken (well, probably because I’m always making triple recipes). I thought it turned out great, though. About half the family liked it, which is not bad. You could smell but not taste the rosewater. It was a wonderful color, and I was very pleased with how the saffron tasted warm, because it was saffron, but cold, because it was ice cream. I used plenty of salted pistachios (the recipe calls for unsalted) because that’s what I could find, and that turned out perfect. I did not use vanilla, and didn’t miss it. All in all, a success. But I have promised them to go back to something like chocolate chip or rocky road for the next batch. They are pretty good sports, but they have their limits with my globalist nonsense. 

FRIDAY
Pizza

There are four balls of pizza dough defrosting on the counter, and that is as far as I have gotten. Next thing you know, people will want me to get dressed. 

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White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

 

5 from 3 votes
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spicy cucumber salad

A spicy, zippy side dish that you can make very quickly. 

Ingredients

  • 3-4 cucumbers, sliced thin (peeling not necessary)
  • 1/4 cup rice vinegar or white vinegar
  • 1+ tsp honey
  • 1 tsp sesame seeds
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1/4 tsp kosher salt

Optional:

red pepper, diced

  • 1/2 red onion diced

Instructions

  1. Mix all ingredients together. Serve immediately, or chill to serve later (but the longer you leave it, the softer the cukes will get)