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 RecipeGive 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 RecipeIt 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 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.
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
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Sprinkle the chunks of pork with salt, pepper, and oregano.
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Put them in a heavy pot with the oil and Coke, oranges, cinnamon sticks, and bay leaves. Bring to a simmer.
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Simmer, uncovered, for at least two hours. The oranges will start to get mushy and the liquid will begin to thicken.
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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.
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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.
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Serve on warm tortillas with whatever you like.
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
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Peel avocados. Mash two and dice two.
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Mix together with rest of ingredients and add seasonings.
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Cover tightly, as it becomes discolored quickly.
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
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Preheat oven to 400. Grease two large oven sheets.
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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.
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Cook until bacon is almost done (almost as crisp as you like it) and Brussels sprouts are very slightly browned, 18-20 minutes.
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Pull the pans out of the oven and carefully crack the eggs onto the Brussels sprouts and bacon, here and there.
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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.
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Sprinkle with parmesan cheese and red pepper flakes and serve.
