Tag: grilled cheese

What’s for supper? Vol. 395: Agrodolce

In haste! In haste! For this has been the week of countless appointments (well, seven: doctor, pediatrician, ob/gyn, neurologist, and three dentist) but only one car, plus Cub Scouts, and the school just called to say that one child forgot her lunch. I thinks she’s just gonna have to develop a sudden liking for school pizza. 

But still, happy Friday! Friday is Friday. Here is what we had this week:

SATURDAY
Chicken wraps and chips

This is a meal that started out decent and has slowly devolved, and I think this is about as low as it can go before it turns into absolute bachelor chow. The first iteration was delicious crunchy saucy buffalo chicken tenders, shredded lettuce, blue cheese, and ranch dressing. Then I started getting non-buffalo chicken tenders, which are cheaper, and adding the buffalo sauce, and skipping the blue cheese because not everybody likes it. This time, I got those awful frozen “chicken fries,” sloshed on some ranch dressing, and then didn’t realize the buffalo sauce didn’t have a little hole, and got a buffalo flood. 

It was honestly still pretty good, and I’m only pretending I’ll do better in the future. It’s hard when your kids don’t like hot dogs. What are you supposed to do on weekends? Nobody knows. Thow some scallions on there. 

SUNDAY
Ragu on pasta, zucchini agrodolce, bread, salad; cheesecake with peaches

Sunday, Clara and her boyfriend came over, so we did make a nice meal. I made zucchini agrodolce (= “sour sweet”) following this recipe from Sip and Feast. It’s a leetle bit time consuming, but so worth it; and it’s good cold, and great the second day, so you can make it ahead of time. 

You make a little sauce with red wine vinegar, water, sugar, red pepper flakes, chopped garlic and sliced red onions. Then you fry up the zucchini pieces in olive oil and sprinkle them with kosher salt

and then you mix it together, cool, and chill. Wish I had fried them a little browner, but oh well. 

Delicious. I’m not a huge zucchini fan, but I love this dish. You should make it before summer weather is over, because it’s a really great side.

Damien made his amazing ragù using the recipe from Deadspin. He used ground veal and pork, and it was savory and scrumptious as always. 

We had a little miscommunication vis-à-vis bread, and I bought some, Damien bought some, and Clara brought some from her new job, which is at a bakery. 

FINALLY ONE OF MY KIDS WORKS AT A BAKERY. 

Lovely meal. (We also had a green salad, but I don’t think anyone ate it.) She also brought a bunch of bialys, which I haven’t had a bialy in probably thirty years. So nice. 

For dessert, we had cheesecake, which I actually started on Friday, kinda. 

So, the cheesecake! This is not a fluffy, airy cake; it is a rich, creamy, heavy extravagance. This is a proprietary recipe which I am not at liberty to disclose, and I understand why, because this cheesecake is a truly spectacular beast, and may not be safe to unleash on the general public. But I can give you some of the tips that were shared with me. 

-First is that you put your ingredients out the night before you bake them. So in my case, I put them out Friday night, baked it Saturday night, and we ate it Sunday night. 

-Do not over-beat the ingredients, because that will introduce air in. 
But do scrape the bowl out a few times, including the bottom, as you mix it; or else you can pick it up on and drop it on the counter a few times after adding ingredients, to knock out any air. 

-Wrap the pan in two layers of heavy duty foil and bake it in a water bath. Keeping the oven humid will reduce the chance of cracking.

-When it’s done baking, turn the oven off and leave the cheesecake in there until the oven is cool. Don’t peek; temperature changes cause cracks. Then wrap it in plastic wrap and refrigerate it overnight (I leave it in the springform pan overnight).

I was exceedingly frazzled and distracted, so I made some errors, but behold: One little crack (and a few moon craters). Not bad. Last time I made this recipe, I over-baked it, but this time it turned out nice and pale and even. (This is a matter of taste; some people prefer a darker little skin on top.)

Sumbitch held up really well when I took the sides off the pan. 

I wanted a peach topping, and I am down to frozen peaches now. Here is where I wish I had take the extra time to put in a little lemon juice or something to preserve the color when I was processing a million fresh peaches; but I didn’t, so we had darker peaches that were honestly a little bit mushy, because I left too much moisture in the bag and froze each batch in one clump, rather than chilling the pieces individually before freezing them longer term. 

I more or less followed this recipe (just the peach topping part), which calls for pieces of peaches and also peach puree. I think maybe I made it the night before, so it could chill. Turned out quite good. It is not quite as thick as pie filling, but thicker than — well, a lot of things I make when I think I don’t need a recipe. 

All in all, I was pretty proud of this whole project. It wasn’t too sweet, but full of flavor, and the texture was, frankly, immaculate. 

Turns out Clara’s boyfriend doesn’t like cheesecake, though! It’s okay, we like him anyway. He brought us some cedar scraps, and I’m seriously thinking of taking up wood carving this winter. Maybe make some picture frames, or weird little ornaments that nobody wants. 

MONDAY
Bruschetta with leftover ragu

Monday I knew we were gonna have leftover ragù, so I cut up a few baguettes, drizzled them with olive oil, and sprinkled them with salt, and toasted them in the oven. I heated up the ragù and set out the leftover cheese, and it was delightful. 

Long live ragu!

I think Monday was the day my car started making horrible scronching noises.

TUESDAY
Roast chicken and baked potatoes

Monday night I got sick with awful vertigo, nausea, headache, and muscle pain, and I could barely get out of bed on Tuesday, which sucked. Damien did everything, including taking kids to appointments and roasting a chicken and baking some potatoes. I was too sick to eat, but it smelled good. I believe he roasted the chicken with olive oil, salt, pepper, and garlic powder, and a couple of lemon halves stuffed in there. 

WEDNESDAY
Grilled ham and cheese, veg and dip

Wednesday I was up again and decided we all needed many more vegetables in our life, so I made a giant tray

and then I made a bunch of grilled ham and cheese sandwiches. I usually use sourdough bread, but the store was out, so I did ciabatta rolls, which I think I prefer. I like knowing exactly where the sandwich ends. I used provolone, and put a little skim of mayo on the outside and fried them in butter

and them put them in a warm oven for ten minutes to make sure the cheese was all melted. I was absolutely starving by dinner time, so this tasted like an olympian feast. 

Frickin ham and cheese, can’t beat it sometimes. Especially with pickles.

THURSDAY
Mexican beef bowl 

Last week, top round roast was on sale, so I bought an extra for this week. Cut it thin and marinated it for several hours in this tasty little marinade

Jump to Recipe

I made a big pot of rice in the Instant Pot and quickly cooked the meat in a pan on the stove. 

Sometimes I go all out with a million toppings for these rice bowls, but this time we just had the rice and meat, some corn and cilantro, sour cream, and corn chips. I think I also put out shredded cheese. Oh, and lime wedges.

A very fine meal. 

I always spoon some of the juice from the meat over the rice, and it’s so good. This is a meal you can prep ahead of time and then throw together in fifteen minutes right before dinner time (well, if you have an IP or rice cooker). As I mentioned in my meal planning post, this kind of meal strikes the right balance between effort and convenience, for me. I almost always have more time and energy in the morning, so I do as much as I can then, and then supper is quick and easy, but doesn’t feel crappy.  

FRIDAY
Salmon tacos with guacamole

I have some frozen salmon fillets that were super cheap at Aldi, and I sure wish someone would come over my house and cook them, but that seems unlikely. Probably I will just pan fry them with maybe some Tajin or whatever. I have some avocados, but I don’t know what state they’re in (I mean existentially, not geographically), so we’ll see if the guacamole materializes or not. I forgot to buy cabbage. I do have more cilantro and some salsa and sour cream.

People’s expectations are pretty low, and I feel a little bit like I have been put in a bowl and dropped repeatedly, to get all the air bubbles out, but not in the fun way. It’s just been an exhausting and discouraging week, and I’m not even the one has to go lie down in the driveway and look at . . . warped rotor drums, or whatever it is. I am simply too delicate for that sort of thing, and instead practice the womanly art of frying things in mayonnaise. 

P.S. If you are my editor and are reading this, I am working on the things. I have been, and I am. I’m gonna sprinkle some cilantro on top and it will be great. 

P.P.S. Damien brought in the forgotten lunch, because he’s a much nicer mom than I am. 

P.P.P.S. Yes, it finally occurred to me that we might actually have covid. We do mask in medical settings, and the kids mask at work, so there’s that. Welp. Tomorrow will be kinder. 

Agrodolce, indeed. 

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Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

What’s for supper? Vol. 367: I knead you so badly

Happy Friday! We’ve been eating a little too well for Lent. Don’t tell my bishop. Or, actually go ahead and tell him. I went and got fired from the diocesan magazine already last week, so do your worst. (I don’t really know why it happened, other than that I am annoying. It’s fine. Something else always turns up, and I can go be annoying to a slightly different subset of readers, inshallah.)

Anyway, here’s what we had this week, which was February vacation for most of the kids:  

SATURDAY
Grilled ham and cheese, chips

Usually, for grilled cheese, I buy a few loaves of sourdough bread that comes in very large pieces, but they were out of them at Aldi, so I got some pleasant-looking Italian loaves that seemed likely. Dinner time comes along, I open the bag, and here is what the individual slices look like:

and I’m like, huh. Possibly I’m a pervert, but this feels slightly awkward. Maybe they will look more normal if I put mayonnaise on them

Ah well, we’ll just call it theology of the body and fry ’em up. 

Yes, they all looked like this. 

So everyone got one and we also had pickles and let us never speak of this again. Definitely not to the bishop. 

SUNDAY
40 garlic whole chickens, orzo al limone

I have mentioned in the past how allergic I am to cooking whole chickens, because we had them SO often when we were super poor and they used to be like 49 cents a pound, and I just feel so gloomy and oppressed by whole chickens now. But I’m trying really hard to shop the sales, so I made a tremendous penitential Lenten effort and bought two whole chickens for cheap, which I prepared using this recipe for 40 garlic clove chickens. 

You melt butter and oil in a dutch oven and brown the chickens on all sides, take out the chicken and drain off some of the fat, and stir in the garlic cloves. Yes, we peeled 80 cloves of garlic.

In fact, it was after we peeled about 65 cloves of garlic that I more carefully read the recipe I was going to use, and discovered that it calls for unpeeled garlic. So I quickly switched to the recipe I linked above, which doesn’t specify. No, I will not read to the end of a recipe before starting it! You can’t make me!!

So then you put the chicken back in along with a little water, and lemon juice, salt, thyme (it calls for dried but I had fresh), and pepper, cover the dutch oven, and bake it in the oven for 90 minutes.  I don’t actually have a dutch oven, so I browned the chicken in a pot and then transferred it to a giant oven pan, covered it with tinfoil, and then put a second pan on top. 

Good enough! When I opened it up, the chickens were [Danny Kaye doing his drooling Clever Gretel voice] nicely cooked. 

I cooked them breast-side-down in “humble frog” position, because I knew the skin wasn’t going to be the star of this chicken anyway, and I really wanted the meat to be juicy. It was not the most visually stunning chicken I have ever met, but it was extremely juicy and full of flavor. I actually used quite a bit more lemon juice than it called for, and I have no regrets.

Before I made the chicken, I started on the orzo. I was using this recipe from delish, and if it sounds tasty to you (and it will), I recommend taking a screenshot, because they limit how many free page views you get. I assemble the ingredients and knew this would be a winner. Just look:

It’s basically the same as risotto. Sauté some garlic, then lemon zest, and oops, I threw my chives in there too soon 

then add your orzo with salt and pepper and toast it a bit. Then you add chicken broth, a bit at a time, so the orzo slowly absorbs it.

Yeah man. 

When it’s cooked, stir in the cheese (it called for Pecorino Romano, but I had parmesan) and the parsley, lemon juice, and chives. 

I actually cooked the orzo first and then put it in the slow cooker, and then got to work on the chicken.

They were SO nice together. 

Some asparagus or spinach would have put this meal over the top, but it was pretty great as it was. The cloves of garlic were as soft as boiled potatoes, so what I did was just fork-mash them onto my chicken 

and we were all in garlic heaven. “We” being the chicken and the orzo and me. 

The orzo is amazing. I loved it so much. It was rich and creamy and cozy, but also piquant and sharp with the garlic and lemon and herbs. Some of the kids did not like the texture, probably because they are used to risotto and it’s not the same. But Damien and I thought it was great. 

On Sunday, I also did some winter sowing, which is something I only recently discovered. The idea is that you can start seeds outdoors in late winter even if it’s cold and snowy out, because you’re planting in milk jugs that act as little greenhouses; and then when the frost is past and your seedlings are big enough to transplant into the ground, you don’t have to harden them off, because they’re already acclimated. I have never successfully hardened seedlings off, because I take it too personally and all I can think is that nobody ever carried me in and out and in and out because my little leafies might get cold. 

You cut the milk jugs about four inches up from the bottom, leaving the last bit intact for a hinge. Fill the bottom with seed starter material, plant your seeds, water, and put the top back and tape it shut. That’s it. 

I was delighted to find a sack of seed starter I had bought on clearance last year, so I got out my saved seed stash and did three jugs of eggplants, three of pumpkin, and two butternut squash; and I did two jugs of morning glories for my friend Millie, who is in the nursing home again. And I got some more spiles and tubing for maple sugaring! But I used up all the milk jugs, so we have to build up some more supply before I can get going on that.

MONDAY
Spicy chicken sandwiches, fruit salad

Monday I went to see Millie in the morning. If you could keep her in your prayers, please, I’d appreciate it! She’s going to be 90 the first week in March and she’s hoping to be able to get back to her house and garden soon. 

I had some boneless, skinless chicken thighs I had stashed in the freezer when they were on sale a few weeks ago, and I made these wonderful sandwiches that everybody likes. They come together really fast. You just season the chicken thighs with Cajun seasoning — actually I used Tony Chachere’s, which is creole, but close enough — and then pan fry them on both sides. While they are cooking, you cut up some shishito peppers (just cut the tops off) and slice some red onions. When the chicken is done, you blister up the peppers in another pan, and lay some American cheese on top of the chicken and put a lid on it so it melts. 

(I didn’t actually cook the chicken this close together; I used two pans, and then transferred the chicken to one pan for the cheese treatment.)

Layer the chicken, peppers, and onions on brioche buns, with BBQ sauce top and bottom. Boom, amazing sandwich.

I just love this sandwich because it’s so SIMPLE. One bottle of spice, one step with the peppers, easy sliced cheese, bottled sauce. You really couldn’t improve it if you made it complicated and fiddly (although I’m sure Sam Sifton would like to try). 

You can see that I made a fruit salad, which we haven’t had for a while. Strawberries, blueberries, grapes, and kiwis. Nice to have some color. 

TUESDAY
Beef barley soup, french bread

Beef was on sale, so I got a likely-looking hunk and made some soup. Garlic, onion, and carrots, chunks of beef, tomatoes, beef broth, mushrooms, and barley, and plenty of pepper. So good. 

Jump to Recipe

This is the soup I sometimes make in my head when I can’t sleep. 

While that was simmering, I thought it was high time to test out my lovely new marble countertop, which I purposely installed lower than the rest of the counter, to make it easier to knead dough. (I’m kind of short; I don’t know if I’ve mentioned this.)

IT WAS PERFECT. Made such a difference. I never realized I was struggling with dough on the higher countertop, but now that I have a lower one, it was so much easier. 

Here is the simple french bread recipe I use:

Jump to Recipe

It makes four long loaves — or, in this case, three long ones and three shorties, because I was sending some food over to one of the kids. 

I do love rolling the loaves out. Zoop!

Then I set them for a second rise and managed to drop BOTH pans as I was moving them, so they got kind of wadded up, but they baked up well enough. 

They had a really nice thin little shattering crust on the outside, and they were soft and tender on the inside. Good stuff. 

So we had the soup and the bread

and at this point I’m just dragging the narrative out because I have more pictures. 

And now I’m done!

WEDNESDAY
Korean beef bowl, rice, raw veg, crunchy rice rolls

Wednesday we had a bunch of errands – haircuts and what have you – and I started supper late, but it was a quickie: Good old Korean Beef Bowl. I had bought extra ground beef when it was on sale for the Super Bowl, and this is a fast, easy recipe, even if you do go for fresh garlic and fresh ginger, which I did. 

Jump to Recipe

So I put the cooked beef in the slow cooker, and made some rice in the instant pot, cut up some cucumbers and took out the packages of crunchy rice rolls I had been saving. 

Tasty little meal. The beef has sesame seeds and chopped scallions for garnishes. I don’t know why I feel the need to point that out, but there you are. 

On Wednesday I cut up the leftover chicken and made a simple chicken salad (just mayo, I think maybe lemon juice or cider vinegar, salt and pepper, celery, and green apple), and then I made soup with the rest of the carcasses, just so as not to waste it. I had a brainwave and realized I could freeze it all and get a jump start on Passover cooking this year! I really hate making the chicken soup some years, so I’m delighted to have this already done. I will need to add parsley and dill, but it already has the chicken, carrots, celery, and onion in it. 

THURSDAY
Pizza

The kids had mainly been playing board games all week (including Dixit, which was a Christmas present, and turned out to be a hit) for vacation week, but I did promise/threaten a trip to an art museum; so five of the kids and I went to the Currier Museum of Art in Manchester. Great stuff. Admission is reasonable (one adult, two students, two youth, and a kid got in for $35) and their descriptive cards are good, providing enough context and explanation to help you see, but without leading you too much. They have a really solid, varied collection for a small museum.

Interesting things happening in the contemporary art world! There is still a certain amount of “hoo HOO, I bet THIS transgressive bit of plastic really pushes your conventional little buttons, DOESN’T IT??” getting churned out, but also some far more interesting stuff. (Yes, I realize I opened this post with some penis sandwiches, so maybe I should shut my yap about who’s childishly transgressive. On the other hand, they were just sandwiches.) I was especially taken with two large works by Kara Walker, who will have an entire exhibit there soon, but there were other thoughtful, skilled, intriguing, moving contemporary pieces as well. I shared a few images on Facebook:

It is a small museum, so we did a thorough tour in two hours. Then we hit a few thrift stores just for fun, and then we got pizza and talked about art. Lovely day with my lovely kids. On the way there, they played an ice breaker game (“If you were an animal, what kind would you be? What is your favorite movie” etc.), but they played as different characters, so everyone had to guess who they were. Let me tell you, if we had run out of gas, we could have made it home under the sheer white hot heat of the quantity of in-jokes flying around. I had no idea what was going on, but they had fun. 

FRIDAY
Tilapia tacos and guacamole

I don’t really have a solid plan for this fish, but I’m tired of having it in my freezer. It was on clearance at Walmart quite some time ago, and I don’t want to look at it anymore. Hoping the avocados I got aren’t totally overripe by now. 

And I need to make a cake! A Squirtle cake! For tomorrow is Corrie’s birthday party. It’s going to be Pokémon-themed, and Sophia is making a treasure hunt and Irene is making a piñata. This has honestly been one of our nicest February vacations, despite some trials which, nay, I shan’t mention. Love seeing my kids enjoy being with each other. 

My other thing is that I’m a little frustrated with yoga lately, partially because I managed to injure both knees (one by falling on the ice, one by doing ABSOLUTELY NOTHING; the little fucker just started hurting for no reason, and now I go up and down stairs looking like I imagine Strega Nona would, on stairs), so I have started pilates. I kind of hate it, but it keeps my attention because you have to be SO SPECIFIC about what muscles you’re using, so at least it’s not boring. I did one random class on YouTube and then I found this lady, Banks (that’s how she refers to herself, as “Banks”), and I have done three of her thirty-minute core classes for beginners. Tough stuff, but I’m hanging on. She is very specific about what you’re supposed to be doing and how it’s supposed to feel, which I appreciate, and she’s not especially annoying. So, now you know everything I know. 

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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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French bread

Makes four long loaves. You can make the dough in one batch in a standard-sized standing mixer bowl if you are careful!

I have a hard time getting the water temperature right for yeast. One thing to know is if your water is too cool, the yeast will proof eventually; it will just take longer. So if you're nervous, err on the side of coolness.

Ingredients

  • 4-1/2 cups warm water
  • 1/4 cup sugar
  • 2 Tbsp active dry yeast
  • 5 tsp salt
  • 1/4 cup olive or canola oil
  • 10-12 cups flour
  • butter for greasing the pan (can also use parchment paper) and for running over the hot bread (optional)
  • corn meal for sprinkling on pan (optional)

Instructions

  1. In the bowl of a standing mixer, put the warm water, and mix in the sugar and yeast until dissolved. Let stand at least five minutes until it foams a bit. If the water is too cool, it's okay; it will just take longer.

  2. Fit on the dough hook and add the salt, oil, and six of the cups of flour. Add the flour gradually, so it doesn't spurt all over the place. Mix and low and then medium speed. Gradually add more flour, one cup at a time, until the dough is smooth and comes away from the side of the bowl as you mix. It should be tender but not sticky.

  3. Lightly grease a bowl and put the dough ball in it. Cover with a damp towel or lightly cover with plastic wrap and set in a warm place to rise for about an hour, until it's about double in size.

  4. Flour a working surface. Divide the dough into four balls. Taking one at a time, roll, pat, and/or stretch it out until it's a rough rectangle about 9x13" (a little bigger than a piece of looseleaf paper).

  5. Roll the long side of the dough up into a long cylinder and pinch the seam shut, and pinch the ends, so it stays rolled up. It doesn't have to be super tight, but you don't want a ton of air trapped in it.

  6. Butter some large pans. Sprinkle them with cornmeal if you like. You can also line them with parchment paper. Lay the loaves on the pans.

  7. Cover them with damp cloths or plastic wrap again and set to rise in a warm place again, until they come close to double in size. Preheat the oven to 375.

  8. Give each loaf several deep, diagonal slashes with a sharp knife. This will allow the loaves to rise without exploding. Put the pans in the oven and throw some ice cubes in the bottom of the oven, or spray some water in with a mister, and close the oven quickly, to give the bread a nice crust.

  9. Bake 25 minutes or more until the crust is golden. One pan may need to bake a few minutes longer.

  10. Run some butter over the crust of the hot bread if you like, to make it shiny and even yummier.

 

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Korean Beef Bowl

A very quick and satisfying meal with lots of flavor and only a few ingredients. Serve over rice, with sesame seeds and chopped scallions on the top if you like. You can use garlic powder and powdered ginger, but fresh is better. The proportions are flexible, and you can easily add more of any sauce ingredient at the end of cooking to adjust to your taste.

Ingredients

  • 1 cup brown sugar (or less if you're not crazy about sweetness)
  • 1 cup soy sauce
  • 1 Tbsp red pepper flakes
  • 3-4 inches fresh ginger, minced
  • 6-8 cloves garlic, minced
  • 3-4 lb2 ground beef
  • scallions, chopped, for garnish
  • sesame seeds for garnish

Instructions

  1. In a large skillet, cook ground beef, breaking it into bits, until the meat is nearly browned. Drain most of the fat and add the fresh ginger and garlic. Continue cooking until the meat is all cooked.

  2. Add the soy sauce, brown sugar, and red pepper flakes the ground beef and stir to combine. Cook a little longer until everything is hot and saucy.

  3. Serve over rice and garnish with scallions and sesame seeds. 

What’s for supper? Vol. 361: Who then, my mother?

Happy Friday? I meant to put an exclamation mark, but I’ll let it stand. Up until yesterday, I kept seeing memes about how awful and long and exhausting January is, and I kept thinking everyone is being silly, and this is just a normal month; and then today I realized I’ve been feeling that way for four months, and all four of those months have been January. Bah. Boo. But at least it must be almost over, anyway.

[checks date]

WELL GREAT. 

Anyway, some of that January futilitism crept into my cooking this week, and despite making as much as my second-best efforts, everything turned out . . . basically tolerable. Oh well. I also wrote 40% of several essays and they all suck.

However, I did do a really neat interview with an artist yesterday, someone you may not know about, but should. So there’s something to look forward to! There’s always something to look forward to, even if it’s just bidding farewell and good riddance to the week. 

Here’s what we had, and it was all FINE:

SATURDAY
Grilled ham and cheese, chips, chicken barley soup

We had lots of leftover soup from last week, so I reheated that and then burned every single grilled ham and cheese sandwich. Some of it was because I forgot to spread mayo on the outside of both sides of the sandwich, and some of them, I just burned for fun. 

I did get a few people who hadn’t done so before to try squeezing lemon juice over their bowl of soup, and they agreed it was very tasty that way. Here’s the soup recipe. Definitely worth making. Still plenty of winter left. 

s  t  i  l  l   p  l  e  n  t  y   o  f    w  i  n  t  e  r

SUNDAY
Gochujang bulgoki, coconut stringbeans, pineapple; kalakand

On Sunday, it just happened to work out that all my kids could come for dinner! So I was planning a big Indian meal, with vindaloo, coconut string beans, tomato yogurt salad, naan, rice, and dessert. But I did the thing I will apparently never ever ever stop doing, and I just skimmed the recipe, and discovered too late that you’re supposed to marinate the meat for at least eight hours. Soooo did some quick menu switches, and ended up with a half-Korean, half-Indian menu. I had little warning bells going off in my head that this was not a good idea, and I was right! Bah. 

The food was . . . fine. I made gochujang bulgoki with thinly sliced pork, matchstick carrots, and plenty of onion

Jump to Recipe

because that does need to marinate, but it can be just a few hours. I had much less gochujang (the actual fermented hot pepper paste) than I thought, though,

and it just didn’t hit the mark. Also I severely crowded the pan, so the meat was more braised than pan fried. It was tender, but just bland and slightly watery.

I decided to forge ahead with the string bean recipe I was originally planning to make, because they are Aldi string beans and you use ’em or lose ’em. But she called for cooking the string beans for twenty minutes, which is insane. It’s one thing if you want string beans cooked to a mush, which might work out for certain recipes, but she specified not to overcook, so they don’t lose their crunch. Insane!

I have since discovered that string beans in India are a different variety, and they are tougher, and do need a lot more cooking. So I did just cook them for a few minutes, and then added them to the mustard seeds heated till “spluttering” in hot oil (I love how many Indian recipes use the word “spluttering,” and I wonder if there is some cognate in some Indian language. 

Anyway, the result was . . . fine. 

Maybe I would have enjoyed them more if they had accompanied a dish with seasoning that made more sense along with the mustard seed, coconut, and jalapeno, but watery gochujang was not it. Boo. 

I made a big pot of rice and cut up a bunch of lettuce and also put out the last of the seaweed sheets from New Year’s Eve, and I did have fun making the little grabby bundles of seaweed, bulgoki, and rice

I do like some bundled food. 

Oh, it looks like we also had pineapple, which, again, was fine, but just . . . not quite the thing. 

There was enough food, anyway, so that was a relief, and everybody had a good time and I heard uproarious laughter coming from the dining room, so that was lovely. I was a little bummed about the meal, though, and then suddenly realized wait! I had made dessert!

The dessert was something called kalakand, which is a sort of sweet milk cake which you make with paneer, but not THAT kind of paneer; you are supposed to make your own paneer, which is soft set. OR, you can use ricotta cheese. It so happened I had a bunch of ricotta left over from birthday calzones, which is why I decided to make this recipe. 

It does say you will need to stir it longer if you use ricotta, and Swasthi was not kidding about that. It says “ten minutes,” and it took me at least forty minutes of stirring. 

Corrie had a friend over, and it was just as well I had to park myself in the kitchen and stir, because I could keep an eye on them, rather than ducking and covering, which is what my animal instinct tells me to do when these two get together. So I stirred that mofo forever and eventually decided that it was as thick as it was ever gonna get, and put it into a lined pan and pressed slivered almonds into the top. 

I let it chill in the fridge for several hours, and then brought it out after dinner with lots of caveats about how uncertain I was about the whole thing. 

People liked it, I think? I don’t think it came out right. It certainly wasn’t cake-like in any way. It helped that nobody had any idea what it was supposed to taste like. I suggested “Cheesecake Play-Doh,” and that got the most votes. 

In conclusion, I kept forgetting what it was called, and when I was searching for the recipe today (because I keep dozens of tabs open, but not the ones that I know I will need on Friday), I turned up this:

I don’t know what this song is about, and if it’s offensive, you have only your polyglotismo to blame.  

MONDAY
Regular tacos with pico de gallo

Monday was a day off, and I thought we all needed something a little more normal, so I just made regular tacos. Actually I sneaked a pound of ground sausage into the three pounds of ground beef, because it somehow worked out to be cheaper that way, and nobody noticed. 

I had the tomatoes I was planning to make into yogurt salad, so I made a bowl of pico de gallo with them. I was super tired and didn’t feel like chopping, so I just threw tomatoes, onions, and cilantro into the food processor, and then added some olive oil, salt, and some lemon juice, because I ran out of limes. 

It was fine. Everything is fine. 

TUESDAY
One-pan kielbasa, red potato, Brussels sprouts; challah

The kids have been agitating for kielbasa, so I made this one-pan meal

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(well, two pans of it), except I used Brussels sprouts instead of cabbage, and rather than serving the sauce along with the meal, I cooked the food for 20 minutes, then added in the sauce, switched the pans and finished cooking it for another 12 minutes or so.

It was super cold out, and I kept thinking about fresh, hot bread, and I had some work to avoid, so I made challah. 

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I made a double recipe, which is what I usually do, but usually I make one batch in the standing mixer and one batch by hand. It’s not dumb if it works! But for some reason I decided to make a double batch all in one bowl, with the very predictable result that it spurted jets and fountains of flour all over the kitchen. 

Then I put the bowl to rise on top of the coffee maker, which is the warmest spot in the house right now, and then I completely forgot about it. So it rose plenty. 

Oops. I wisely decided I was in no mental state to make another attempt at a four-strand braid, which I try from time to time, and it always makes me cry. I just divided the dough monster in half and then cut each one into four balls, then rolled out three and made a big braid, and cut the remaining ball of each batch into thirds and made it into a smaller braid to lay on top. I let them rise again, brushed them with egg wash, and then baked them. 

They turned out pretty!

I made them with duck eggs, including a duck egg for the egg wash on top. You will never find an eggier egg than duck eggs. 

I couldn’t find the poppy seeds, so as you can see, I used sesame seeds on one. Which made me think of this quick little bit from You Don’t Have To Be Jewish:

 

If I didn’t clip it right, the whole album is here, and the bit in question starts at about 20:17. 

Anyway, it was an okay-to-pretty good supper. The bread was a tiny bit underdone, so it was a little damp in the middle, but just a tiny bit; and even though I switched the meat and potato pans, one got a lot crisper than the other. But it was fine. 

Fine, I tell you! 

WEDNESDAY
Pizza

Wednesday I didn’t even feel like messing around one tiny bit, so I just made three pizzas, one cheese, one black olive, and one pepperoni. I took a picture so I would remember what we had

A perfectly fine pizza, with pre-shredded cheese that doesn’t taste like anything, and I couldn’t find the garlic powder or the block of parmesan. It was so cold in the kitchen that the dough didn’t 100% defrost, so the crust was a little bit CLAGGY. But I managed to stick to my meal plan for once, so it tasted pretty great anyway. 

THURSDAY
Glazed ham, baked potato, mysteriously spicy mashed squash

On Thursday morning, I remembered that we still had leftover coconut string beans in the refrigerator, so I put them out for the ducks, who were incredibly rude about it. 

Possibly angry at me for making their children into challah, but I don’t think so. We have to run and get the eggs in the morning before these dopes step on them and crush them. 

On Thursday morning, driving the kids to school, I turned on the classical music station and tried to guess the nationality and era of the piece that came on. I guessed German, 1820. And guess what! It turned out to be Karl Maria von Weber, written in 1815! I felt SO SMART. Then the dog turned on the hazard lights and I couldn’t figure out how to turn them off, so I had to pull into a parking lot and watch a short YouTube video. 

If you are wondering, the hazard light button is the giant, centrally located button with the big “HAZARD” symbol prominently displayed in red, which is why I couldn’t find it. Probably my Instant Pot gasket is in the glove box, where I put it while not reading all the way through the vindaloo recipe and buying the wrong kind of beans. 

Anyway, Thursday was the day we were supposed to have the bulgoki, but I had already used the meat, and I had Corrie with me at the store when I was shopping for a replacement; and if you take Corrie to the store with you, you’re going to come out with ham. 

So I got a big spiral-cut ham with a glaze packet on sale, and she pushed really hard for peas and mashed potatoes, but nobody felt like peeling potatoes, and I felt like I had to assert some kind of authority, so we had baked potatoes and mashed squash.

I usually cook the squash in the Instant Pot to save room in the oven,

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but when I was dealing the challah flour explosion, I also decided to thoroughly clean the IP top and had hidden the gasket from myself, so I shoved things around and just cooked the ham, baked potatoes, and squash  all at 400, which is not the right temperature for any of them. My motto is, if we can’t all be happy, then we’ll satisfy justice by all being miserable.

I sprinkled some baking soda and sea salt on top of the squash before roasting it, and it came out perfectly nice

and then I grabbed some butter and some spices that were handy: Cinnamon, cayenne pepper, salt, and scooped out the flesh and started adding lots and lots of cinn– ope, actually that was cayenne pepper. Wuite a lot of it. Corrie advised me to cover my mistake by also adding lots and lots of cinnamon, so that is what I did. I skipped the sugar because you really don’t need it with a decent squash. Some nutmeg would have been nice, but it didn’t seem like the time to rummage through little tippy bottles, so I just mashed that mofo and set it out. It was actually pretty good! Spicy! For some reason. 

FRIDAY
Mac and cheese

Just mac and cheese. I’m sure it will be fine. 

When I insisted on making squash instead of peas, I told Corrie that I only recently started liking squash. In fact, the very first time I had mashed squash was in the hospital, right after giving birth to her, and it was the best thing I had ever tasted in my life. And from then on, I’ve had a thing for butternut squash. So it was really her fault. The rest of the kids then turned on Corrie in anger like Joseph’s brothers, because she was the cause of their cruel, heartless mother sometimes making mashed squash for dinner and not making anyone eat it or anything. I am truly a monster! Next time I’ll feed them all to the ducks. Then we’ll see who gets mashed. 

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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. 

 

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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. 

 

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Challah (braided bread)

Ingredients

  • 1.5 cups warm water
  • 1/2 cup oil (preferably olive oil)
  • 2 eggs
  • 6-8 cups flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 1.5 tsp yeast
  • 2 egg yolks for egg wash
  • poppy seeds or "everything bagel" topping (optional)
  • corn meal (or flour) for pan, to keep loaf from sticking

Instructions

  1. In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.

  2. In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.

  3. (If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)

  4. Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.

  5. Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.

  6. Cover again and let rise again for at least an hour. Preheat the oven to 350.

  7. Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.

  8. Bake 25 minutes or more until the loaf is a deep golden color.

 

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Instant Pot Mashed Acorn Squash

Ingredients

  • 1 acorn quashes
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 1/2 tsp nutmeg

Instructions

  1. Cut the acorn squashes in half. Sprinkle the baking soda and salt on the cut surfaces.

  2. Put 1/2 a cup of water in the Instant Pot, fit the rack in it, and stack the squash on top. Close the lid, close the valve, and cook on high pressure for 24 minutes. Do quick release.

  3. When squash is cool enough to handle, scoop it out into a bowl, mash it, and add the rest of the ingredients.

What’s for supper? Vol. 351: In which I finally get my head examined

Happy Friday! Gevalt, what a week. Today, in just a little bit, I am going to a REAL NEUROLOGIST. I am very excited. And we had a busy little week, full of candy and screaming! Here’s what we ate this week: 

SATURDAY
Tacos for kids, Indian food for adults

Saturday was the last installment in our rolling 26th anniversary celebration. Damien and I took the kayaks out on the Ashuelot River down by one of the covered bridges. We paddled upstream as far as we could until an uprooted tree blocked the way, and then we floated gently back down again among the yellow leaves.

We took a little detour into — I don’t know what you’d call it, the equivalent of a cul-de-sac for a river. It was SO QUIET in there, and the buggies were jumping around on top of the water because no one would bother them, and a giant blue heron lifted off and flapped away. By the time we got back where we started, it was getting chilly and a little dark, and it really was time to go, but we didn’t want to leave quite yet, so we paddled under the covered bridge. I howled a little bit, because of the acoustics, and then as soon as we popped out the other side, I SAW AN EAGLE. I’ve never seen one before. Absolutely unmistakable. What a wonderful trip. 

 

We stopped off home to change out of our damp clothes, and make sure the kids tore themselves away from that new Mario whatnot to get some tacos started, and we went to Royal Spice in Troy. We got an appetizer of assorted vegetable thingies, and then Damien got lamb saag and I got lamb biryani. Very, very fine. 

I also had a laugh because the waitress (who was very nice) asked us if we wanted “Naan? Nyaaaayn? Bread?” We had all three, thank you very much. Also papadum. 

SUNDAY
Grilled ham and cheese, tomato bacon bisque

Sunday the plan was grilled ham and cheese, but it was so gray and drizzly, and there was this stray pound of bacon in the fridge, so I got the idea of tomato bisque in my head, and couldn’t get it out even after I looked up the recipe and discovered I was missing, like, five ingredients. 

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Not that it’s a complicated recipe, but it does have more than bacon and a can of tomatoes in it. But I realized if I had to run to the store, that would be an excuse to go pick up Clara and bring her to the house for pumpkin carving. So that was nice. 

And dinner was very nice indeed! Perfect for a chilly, rainy day. 

I also realized it really was getting cold, and this was a trend that wasn’t likely to reverse itself soon, so if I was gonna pick some mint for the winter, then today was probably the day. So that’s what I did. 

I still haven’t fixed my food processor, so I made do with the Ninja blender, and blended it up as best I could with a little olive oil. My best wasn’t very good, and I lost a little enthusiasm for the project at this point, and then squunched the kind of uneven results into an ice cube tray, 

and lost at least another 20% of enthusiasm when I saw what I had done. I dunno. I just wrapped it up and chucked it in the freezer, and next time I want some mint for a marinade or something, let’s see if I remember it’s in there. 

I also have these ghost peppers in my garden. I don’t know what to do with them. 

Why did I grow them? I don’t know. 

I spent the rest of the evening putting the next-to-last last touches on the Halloween costumes. And I remembered to take the pizza dough out of the freezer!

MONDAY
Under-over pizza

My pride at remembering to defrost the pizza evaporated when I realized I had forgotten that the oven was still broken. So I did what any red-blooded American would do (?): I broiled the pizzas until the top was bubbly, and then put them on the stovetop, carefully rotating them over the hot burner, in an attempt to firm up the underside of the crust. 

It . . . didn’t completely not work. 

Good effort, edible pizza. And anyway, we had Halloween costumes to finish.

TUESDAY
Hot dogs, popcorn

Tuesday was, of course, Halloween, so we had our traditional quickie meal, at a table graciously decorated appropriately for the day:

and then we were off trick or treating! Here’s some photos from the evening: 

 

A successful night, and boy am I old and tired. Got home, lit the jack-o’- lanterns just to see them lit (nobody comes to our house because we don’t have sidewalks), and put on Army of Darkness, which I slept through. 

I had just snuggled in under the covers of my bed when I suddenly remembered I was planning bo ssam the next day. And that means getting the meat going the night before. SO I DID.  Hero! I’m a dinner hero. 

WEDNESDAY
Bo ssam, rice, kiwi

Wednesday was All Saint’s Day and we let the kids stay home from school because, not because of the saints at all, we were just tired. So tired! And there was a real hard frost. The nerve.  We made it to the noon Mass with just a little screaming.

Wednesday I did remember the oven situations and was prepared to make the bo ssam in the Instant Pot and finish it up under the broiler, but Damien, who is the other hero around here, fixed the oven in the morning. I was so excited about it being fixed that I put the pork in right away, so it was done cooking at like 4 PM. So then I moved it to the slow cooker (not the Instant Pot, because I needed that to make rice) so it would stay warm but not dry out, and then back to the oven about ten minutes before supper with the little finishing glaze of brown sugar, sea salt, and cider vinegar that gives it that opulent caramelized crust. I use the My Korean Kitchen recipe, but I just do the salt and pepper overnight part, and then the brown sugar glaze part at the end. Very basic and easy, big return. 

Everybody likes bo ssam! We had lettuce to wrap up the rice and shreds of meat it, and I added some sweet chili sauce to mine, which was tasty. 

I also cut up a bunch of kiwis because I like to have something cool and juicy with this meal, because the meat is so outrageously salty. 

 

A very fine meal. 

THURSDAY
Shakshuka (eggs in purgatory), soul cakes, pomegranates, pumpkin seeds

Thursday was All Soul’s Day and I must have my little joke and serve eggs in purgatory, which is basically shakshuka, and soul cakes. 

In the morning, I dropped off all the kids and spotted a ton of free fencing on the side of the road, but got a text from Moe that his battery was dead. So I started stuffing fencing into the car as fast as I could, sincerely wishing I had remembered to take the Dalek out of the back. A crusty old Yankee stopped to help, and we fit all but two rolls of fencing. I explained that I have a little duck problem , and that’s my story. He understood. The Dalek goes in front. I drive into town, locate Moe’s car, annnd discover my jumper cables are missing a clamp. So we decide to drive to Harbor Freight, but first we have to put the Dalek into Moe’s car so there’s room in my car for Moe.
 
I can’t just go into the store myself because I am wearing bright pink pajamas.
 
So he buys the cables, I Google instructions, we fearfully hook it up, wait five minutes, and it works! Moe goes off, I go home with the alarm
going off the whole time because the back door is slightly open, and unload the fence, which I’m 80% sure is terrible fence and useless, and all is well. I may need a tetanus shot from getting poked with fence wires. I forgot the Dalek.
 
I sat there for a few minutes on the couch trying to figure out if I was an idiot or not. Then I just had some coffee and wrote two essays and made some dough. 
 
Here’s the recipe:
Jump to Recipe
 

made the shakshuka sauce and moved it into the slow cooker

(here’s the recipe:)

Jump to Recipe

and prepped a bunch of pumpkin seeds, and then it was time to go again, and I had to stop at Walmart, and then I went to the school, and GUESS WHAT? 

There was still some free fence on the side of the road! And there was no Dalek in my car anymore, due to me having forgotten. So this time, there was plenty of room. Sort of. 

So then we got home, and the kids cut out the soul cakes. This year we did skulls, ghosts, and angels. There’s some silly little theological allegory there but we’ll just skip it

I added some detail with this weird dried fruit I had in the cabinet, that I got on clearance at the International Market a while back, and then I sifted some powdered sugar over them when they came out of the oven. 

The fruit is called Tutti Frutti Mix, which implies in not one but two ways that there are two or three kinds of fruit in there. Right? “Tutti” and “Mix,” not to mention that “Frutti” is surely plural. 

It turns out it’s just papaya! 

It tasted fine, and the texture was pleasant. I was expecting a kind of gummy consistency, like those red and green cherries that go in one of those yucky fruitcakes, but it was chewy with a little edge, almost nutty. So there you go. I have a lot more of it (IT WAS ON SALE).

So first I made the pumpkin seeds

and I remembered to save a few dozen out to dry, rather than roasting them, so we can plant some nice big pumpkins in the spring. (I just tossed them with olive oil and sprinkled them with kosher salt and spread them in two shallow pans in a 350 oven, stirring them up every twenty minutes or so, for maybe forty minutes or an hour.)

When those were done, I baked the soul cakes, and when those were almost done, I started poaching the eggs in the shakshuka sauce

You’re supposed to have parmesan or feta, and parsley, for the top; but I didn’t have either. It was a nice sauce, though, with plenty of vegetables, and rather spicy. 

I cut up the pomegranates I’d been withholding all week

and we had ourselves a weird little meal for All Soul’s Day

And that’s my story!

FRIDAY
Shrimp lo mein

If I make it home alive. 

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Tomato bisque with bacon

Calories 6 kcal

Ingredients

  • 1 lb bacon (peppered bacon is good)
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 56 oz can of whole tomatoes
  • 2 bay leaves
  • 46 oz tomato juice
  • 8 oz cream cheese
  • 2 sprigs fresh rosemary
  • salt and pepper
  • crispy fried onions (optional garnish)

Instructions

  1. Fry the bacon until crisp. Remove from pan, chop it up, and drain out all but a a few teaspoons of grease.

  2. Add the diced onion and minced garlic to the grease and sauté until soft.

  3. Add tomatoes (including juices), bay leaves, rosemary, and tomato juice, and simmer for 20 minutes. Save some rosemary for a garnish if you like.

  4. With a slotted spoon, fish out the bay leaf, the tomatoes, and most of the rosemary, leaving some rosemary leaves in. Discard most of the rosemary and bay leaf. Put the rest of the rosemary and the tomatoes in a food processor with the 8 oz of cream cheese until it's as smooth as you want it.

  5. Return pureed tomato mixture to pot. Salt and pepper to taste.

  6. Heat through. Add chopped bacon right before serving, or add to individual servings; and top with crispy fried onions if you like. Garnish with more rosemary if you're a fancy man. 

 

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Soul cakes

Servings 18 flat cakes the size of large biscuits

Ingredients

  • 1 cup butter, chilled
  • 3-3/4 cup sifted flour
  • 1 cup white sugar
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice (can sub cloves)
  • 2 eggs
  • 2 tsp cider vinegar (can sub white vinegar)
  • 4-6 Tbsp milk
  • powdered sugar to sprinkle on top

optional:

  • raisins, currants, nuts, candied citrus peels, etc.

Instructions

  1. Preheat the oven to 350

  2. Put the flour in a large bowl. Grate the chilled butter on a vegetable grater and incorporate it lightly into the flour.

  3. Stir in the sugar and spices until evenly distributed.

  4. In a smaller bowl, beat together the eggs, vinegar and milk. Stir this into the flour mixture until it forms a stiff dough.

  5. Knead for several minutes until smooth and roll out to 1/4 thick.

  6. Grease a baking pan. Cut the dough into rounds (or other shapes if you like) and lay them on the pan, leaving a bit of room in between (they puff up a bit, but not a lot). If you're adding raisins or other toppings, poke them into the top of the cakes, in a cross shape if you like. Prick cakes with fork.

  7. Bake for 20-25 minutes until very lightly browned on top.

  8. Sprinkle with powdered sugar while they are warm

 

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Eggs in purgatory

Ingredients

  • 1 lb spicy loose Italian sausage
  • 30 oz diced tomatoes
  • 5 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 8 eggs
  • parmesan cheese

optional:

  • 1 thinly sliced onion
  • 2 thinly sliced bell peppers
  • dash chili oil
  • 3 Tbsp tomato paste, if you like it firmer
  • coarsely chopped parsley for garnish

Instructions

  1. In a wide, shallow pan, brown up the sausage and garlic (and pepper flakes if using).

  2. If you're using onions or peppers, add them and cook until slightly soft.

  3. Add the diced tomatoes with juice. Cover and let it simmer for at least 30 minutes. Add the tomato paste if you want it firmer.

  4. Make eight shallow indentations in the sauce and carefully break an egg into each one.

  5. Cover the pan loosely and let it poach for six or seven minutes, until the egg whites are cooked and the yolks are as solid as you want them to be.

  6. Sprinkle with parmesan cheese toward the end, and serve immediately in scoops or wedges. Garnish with parsley if you like.

 

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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. 346: Babe, you ok? You barely touched your Earl Gray Preminger Tea Cake

Happy Monday! Don’t worry, it’s Monday, not Friday! I just didn’t get to finish this last week, so I’m doing it now. 

Here’s what we had last week:

SATURDAY
Chicken soup with matzoh balls, challah, Earl Grey Tea Cake 

Saturday we had a little meal for Clara’s birthday: chicken soup with matzoh balls, and challah for dinner. Here’s my challah recipe:

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I once again attempted to do a four-strand braid. Last time I followed a video, and that didn’t go well (I cried), so this time I used a pictorial step-by-step guide, and I still cried. I fervently believe that if you took a CAT scan of my brain, there would just be a little missing chunk for the part for what to do when something crosses over something else. That is where everything goes haywire, whether I’m braiding or dancing or installing a light fixture or anything. As soon as one thing crosses over another thing, I just start to cry and I don’t know what to do.

But I’m an adult, and I quickly remembered it’s just bread, so I can just smoosh it together and it doesn’t matter. And I was right! 

The chicken soup was good, if not terribly photogenic.

and the matzoh balls turned out fluffy! I’m going to cling to that little victory, because of what happened with the cake. 

Clara asked for an Earl Gray tea cake, which I have made before using this recipe from this recipe from Liv For Cake, and it was a tremendous pain in the pants. So I looked around for a different recipe, and found one that seemed a little simpler, although it was intended for actual tea cakes — not only made with tea, but cut up into little cakes, glazed, and served with tea. The recipe is from Taste Made, and I made the glaze that goes with it, and also the vanilla bean buttercream frosting from the previous recipe.

So, now, in my defense, at this point, I was making soup, bread, cake, glaze, and frosting all at the same time, and I was about a week into a new migraine medication that quite magically made my headaches much worse and also gave me constant nausea. So when I got to the point where the frosting recipe said to whisk the egg whites and sugar over a double boiler, I was like

NOT 

ONE

MORE 

POT

so, I whisked the eggs and sugar over the soup. 

and you know what, this did not work great. 

Anyway, I don’t know what the hell else I did wrong, but that cake turned out so dense. It was absolutely GUMMY. It was CLAGGY. It was STODGY. It was all the worst things Prue could say about a cake. 

But, not content with a cake that tasted weird, I thought I would go ahead and decorate it in a horrendous way as well. So I thought, Hey, Clara really used to like that Barbie in The Princess and the Pauper movie with Martin Short as the villain Preminger. So I will make a Preminger cake! AS ONE DOES. 

If you’re not familiar, many of these animated Barbie movies are actually worth watching, and some of them have really good voice actors. Here’s the “How Can I Refuse” number:

annnd here’s the cake:

I . . . an attempt was made. She laughed. Hey, did I tell you how fluffy my matzoh balls were? 

SUNDAY
Grilled ham and cheese, pickles, chips

Sunday I still hadn’t done my shopping, but was undeniably felled with not-Covid-but-some-fwiggin-thing, and decided to do Instacart. We had grilled ham and cheese sandwiches on sourdough bread with cute little pickles on the side, and chips. 

Except I had an apple instead of chips, because I looked up the serving size and it was something like seven chips, and that’s just offensive. Might as well have a fwiggin apple. 

MONDAY
Domino’s pizza

Monday I forget what happened, but Damien assessed my general situation and decided that sometimes being the spiritual head of the family means insisting that we order pizza. Bless. 

TUESDAY
Spicy chicken sandwiches with peppers; grapes, cucumbers

Tuesday I pulled some chicken breasts out of the freezer and we had these lovely sandwiches from Sip and Feast that I adore. They’re even better with boneless chicken thighs, but still pretty darn good with breast sliced in half lengthwise. 

Look, if nobody else in your life is willing to say that sometimes American cheese is the best cheese for the job, I’ll say it. I’ll be that person for you. 

I cooked the peppers in the same pan that the chicken had been in

and once the cheese was melted, we piled up them sandwiches.

So it’s a nice soft, sweet brioche buns, BBQ sauce, chicken coated in cajun seasoning and sauteed slowly with American cheese melted on top, some slightly charred shishito peppers, red onion rings, and more BBQ sauce. 

For sides I just served grapes and cucumbers, which is a little weird but whatcha gonna do. 

This sandwich is just excellent. I was afraid I wouldn’t like it as much the second time (you know how sometimes you’re just dazzled by a new recipe, and then you make it again and it turns out you were just having a nice day in general, and that food itself wasn’t that great?), but I DID. It’s yummy and everyone liked it. 

WEDNESDAY
Spicy penne with butternut squash, mozzarella, and spinach; garlic bread

Wednesday I was still feeling extremely punk, but at this point I was mad about being sick, so I decided to . . . show them [shakes fist migrainously at destiny] and try a New York Times recipe.

This is not uhhhh best practice. It was a bad idea. It was an okay recipe, and I’m already familiar with how much work it is to process butternut squash, so I wasn’t taken aback by that as so many of the commenters were; but it was still kind of a lot of work and just didn’t amount to much. I don’t know. I even got the nice fresh mozzarella, and I had fresh spinach and fresh jalapeños and a butternut squash from my garden, and it just tasted kind of meh. 

Oh, here is the recipe, because of course the NYT one is paywalled. And here is a picture of me with my butternut squash. It’s the very first one I picked from my garden, and this is the first year I have grown squash, so I wanted to document it. Turns out it’s kind of hard for a decent Christian lady to take a picture of herself holding a butternut squash in a way that won’t get you in trouble with Tito Edwards.

Anyway the recipe started off well enough, cooking the squash in olive oil with cumin and red pepper flakes.

I prepped the heck out of all the other ingredients, so I could just throw it together when I got home.

I even had enough time to take the leftover challah, slice it up, and make garlic bread

and you know, there’s a reason people don’t do that. It was okay, just not really a texture you necessarily want with garlic bread. 

The whole meal was okay. I kept thinking maybe if the pasta had crumbled sausage in it. I don’t know. I doubt I’ll make it again. It’s now in my head as a bad, sad dish, so I probably won’t go back to it. You may have other results.

On Thursday evening we were talking about apple picking, and how that late spring frost killed off so many apple blossoms, lots of local orchards aren’t even offering PYU apples this year. Our terrible little tree did manage to put out some terrible apples, though, and I realized I was planning to cook pork the next day, so we decided to go ahead and pick the apples that evening.

 

I suppose if I ever did even one single thing to take care of this tree, it might make better apples, but as it is, the dog and the ducks love the miserable little fruits it produces, and we have our annual little ritual of picking apples and searching for the foley mill, so it serves its purpose. I promised the kids I wouldn’t make the applesauce until they got home from school the next day. 

THURSDAY
Roast pork ribs, crabapple sauce, garlic mashed potatoes

The pork ribs were just heavily seasoned with salt and pepper and roasted under a hot broiler, and the mashed potatoes were just mashed potatoes with several cloves of garlic thrown into the water and then mashed along with it, with butter and milk. 

The apples were really especially terrible this year. 

A lot of them were just rotten and had to be thrown out, but I ended up with a few dozen that were misshapen but basically sound

so I just cut them in half and put them in a stock pot with a little water at the bottom, covered it loosely, and set it to simmer. You’re supposed to let it go for a few hours so the apples can really collapse into mush, but I didn’t have enough time, so we ended up kind of violently forcing the mostly-cooked apples through the foley mill

and then I threw in some butter and cinnamon, and tasted it, and decided that hmm, this was a year to add some sugar. 

Some years, our homemade applesauce is a lovely, dusky rose color, and it’s fragrant and cozy and wonderful, with a faint, pleasantly smoky taste that seems to come from this particular tree. Some years it doesn’t need any sweetening, and still has a beautiful nectary flavor. 

This year’s applesauce was yellowish brown and it tasted like paste.

But the kids were delighted anyway, probably because of the little red hen factor, so I didn’t clue them in that it was very bad applesauce indeed. And that’s how you do that! 

FRIDAY
Shrimp and fish lo mein

Friday I was very pleased with myself, because not only did supper turn out really good, but I used lots of leftovers successfully. I made my normal lo mein recipe

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starting with fresh ginger and garlic, and then I added some red onions I found in the fridge, then I threw in some shrimp and cut-up pieces of tilapia (I had two filets in the freezer that I didn’t cook a couple of weeks ago); then I chopped up some leftover shishito peppers (I put them in late because they were already cooked, and just needed heating), and then after I added the noodles and sauce, I threw some leftover Italian parsley on top.

Hot damn, it was delicious. 

The shrimp and fish weren’t overcooked and neither were the noodles, the veg were crunchy, the sauce wasn’t too sweet, and the ginger and the garlic were nice and sharp, and the fresh parsley really put it over the top. I was happy to end on a high note, because it’s been kind of a sucky week, and good lo mein is happy food. 

Okay, that’s it! Don’t forget what I told you, about the thing!

(I’m just kidding, I didn’t tell you anything. I don’t know anything. Who wants some applesauce? We have leftover.) 

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Challah (braided bread)

Ingredients

  • 1.5 cups warm water
  • 1/2 cup oil (preferably olive oil)
  • 2 eggs
  • 6-8 cups flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 1.5 tsp yeast
  • 2 egg yolks for egg wash
  • poppy seeds or "everything bagel" topping (optional)
  • corn meal (or flour) for pan, to keep loaf from sticking

Instructions

  1. In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.

  2. In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.

  3. (If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)

  4. Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.

  5. Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.

  6. Cover again and let rise again for at least an hour. Preheat the oven to 350.

  7. Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.

  8. Bake 25 minutes or more until the loaf is a deep golden color.

 

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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.

 

I’ve been bowing, I’ve been scraping
I’ve been lying like a rug
And for ten long years I’ve had to pay my dues
But today I am escaping
For the last gold has been dug
It was waiting there, so how could I refuse?

I’m returning home a hero
Who’s discovered mighty wealth
And what better husband could a princess choose?
I’m the suitor who will suit her
Bring the kingdom back to health
And I’ll wear the crown, for how could I refuse?

Raise every glass and rouse every cheer
Praise that the reign of Preminger is here
Master in charge of all that I see
All hail me

And by marrying the princess
I get all that I desire
Like a moat, an ermine coat and palace views
Even though she treats me coldly
It’s a sign of inner fire
For inside she’s thinking “How can I refuse?”

[NACK, spoken]
Right, except for this one little problem, boss

[PREMINGER, spoken]
Prince Boss to you!

[NACK, spoken]
Right, the queen decided to marry her off to the King of Dulcinea next week

[PREMINGER, spoken]
What? Making a decision without me? Who does she think she is?

[NICK, spoken]
Uh, the Queen?

[PREMINGER, spoken]
You simpering simpleton!

[NICK, spoken]
Well, she is the Queen. She’s got a crown and a scepter and sits in her big fancy chair and always—

[PREMINGER]
Silencio!
No! I won’t let go!
This peasant son won’t turn and run because some reckless royal chose another beau
Ah!

It’s a temporary setback
It’s a momentary lapse
But conveniently my ego doesn’t bruise
And the moment that I get back
I will show them who’s the boss
You can bet your bullion there’ll be no “I do’s”

Yes, suppose the girl goes missing
So the king says “Au revoir”
Then I find her, bring her back and make the news
Then the queen will be so grateful
That she’ll pledge the heir to moi
And I’ll humbly tell her “How can I refuse?”

When our ceremony’s over
I’ll arise and take the throne
And that nitwit Anneliese can kiss my shoes
For the kingdom and the castle
Will be mine and mine alone
If the crown should fit, then how can I refuse?

[PREMINGER, NACK & NICK]
So get ready with the roses (So get ready with the roses)
And stand by with the champagne (And stand by with the champagne)
When you’ve got a brilliant plan you never lose (When you’ve got a brilliant plan you never lose)
Yes, before this chapter closes (Yes, before this chapter closes)
I’ll be big as Charlemagne (He’ll be big as Charlemagne)
It’s a thankless job but how can I refuse? (It’s a thankless job but how can he refuse?)
How can I refuse? (How can he refuse?)

What’s for supper? Vol. 338: Please refer to the affidavit

Happy Friday! I have been bumbling around with a migraine all week, and I managed to lose my freshly-refilled bottle of migraine meds before I got any of it. It wasn’t the worst headache in the world, but I was CONFUSED and CONFUSED and also did not know what was going on. So a few of these meals are a little ,,, irregular. 

You may also notice that most of these photos are either outside or on my bed, because I was hiding from everybody all week. I love them all but they are fricken LOUD. 

I feel so much better today, though, thank the Lord. I woke up this morning with no headache, dizziness, nausea, jaw pain, tooth pain, or photophobia to speak of, and I am so glad. So glad!

Although I just got through all my photos, and finished uploading the last one of the Teenage Mutant Ninj’ Turtle cake with all the buttercream icing, and I’m remembering how much icing I ate and . . . I think maybe I know where my headache started. Huh. 

Well, here is what we had: 

SATURDAY
Chicken caprese burgers, chips

Just frozen chicken burgers on buns with tomatoes, basil from the garden, sliced cheese, salt and pepper, olive oil and vinegar. 

I wanted to be a hero, so I bought salt and vinegar chips. Works every time. 

SUNDAY
Turkey bacon wraps, chips; blueberry rose tarts with candied lemon

On Sunday, we had promised to take the kids kayaking, which we did! Benny and Corrie had their first experience paddling on their own, and they did great. 

 

But first, I got it into my head that I needed to make blueberry pie, which I haven’t made yet this summer. So I planned an easy dinner because I knew dessert was going to be time consuming. 

Damien fried the bacon, and we had sliced turkey (actually I think it was chicken), some leftover fancy salami from opera nite, and on mine I skipped cheese and had spinach and ranch dressing, and the wrap was allegedly spinach flavored, but this was not discernible. I think I put cheese out, but I skipped that. 

I love wraps. Probably if we had them more often, they wouldn’t seem like such a treat, but I find them so enjoyable to eat, so festive and friendly. 

I cut up a bunch of peppers and broccoli and set out baby carrots and dip.

For dessert, I thought it would be fun to make separate blueberry tarts, rather than two big pies. I made a double recipe of this reliable pie crust recipe

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But I was super hot and getting a little flustered, and it took much more water than usual, for some reason, so I was struggling. I eventually got eleven large ramekins lined with pastry dough, and then made the filling using the recipe on this site. I had my doubts, because it calls for lemon zest, which is good, but also both flour and corn starch, which sounds STODGY; but I followed it. 

My original plan was to make individual lattice tops, but I had eaten so much raw pie dough that there wasn’t enough left for that. So instead, Benny and I made some dough roses. 

Roses are quite easy to make. You just cut out 4-5 discs, stick them together in a line, roll them up, cut the rolled-up cylinder in half, and pinch the flat edge together; then carefully tease open the other end, to open up the petals. Here’s the site where I learned to do it. 

Our roses were a little bit chunky because we were lough on dough and made them out of only four circles each, rather than five. I also rolled them out a little too thick. My baking style can best be described as — remember that Doctor Who episode where Mickey gets changed into a plastic guy and his hands are just big mallets and he goes lurching around the room whacking things? That’s how I make little pastry roses. 

So I baked them, and I thought they needed a little dressing up, so I made some candied lemon slices. I followed the very simple recipe here. Basically you just cook up some sugar water with a little lemon juice in it and simmer the lemon slices in it for 15 minutes, and then fish them out and let them dry.

They don’t dry completely, but stay a bit tacky. But they are very good and very pretty. The peels are edible, but most definitely still lemon peels (delicious if you like lemon!). If you wanted to make them sweeter and more candy-like, I imagine you could roll them in sugar when they come out of the pan; but that would ruin the stained glass effect of the candied pulp. 

So when the tarts came out, I sort of twisted up the lemon slices and tucked two into each one, to make little leaves or wings. 

Awfully pretty in the afternoon sun.

I took several pictures, and now you people are gonna hear about it. 

So they were definitely cute, but I saw room for so much improvement. The ramekins just weren’t the right vessels for this dish. I should have made them in cupcake tins or something with slanted sides, so I had some shot at pulling them out of the pans. I also didn’t roll the dough thin enough, so the roses were just kind of wads, and too much dough for people to eat. I also meant to brush the roses with egg white and sprinkle them with sugar, to make them shiny and sweeter, but I forgot. And I meant to make the edges more decorative, at least pressing them with a fork, rather than just leaving them ragged, but I forgot that, as well. 

But the biggest problem was the blueberry filling. It was just bland and too thick. You want fresh blueberry pie to be juicy and messy and luscious. This almost tasted store-bought. I was really disappointed! BUT THEY WERE PRETTY. Oh well. I made some whipped cream, which was good. Honestly, everyone liked these pies and ate them up, so this is just me complaining. 

Anyway, blueberry season isn’t over, and I will probably take another crack at this. I loved the candied lemon thing. Blueberries and lemons forever, man. Maybe I will make a blueberry lemon panna cotta! Who will stop me!

Or I still have some rhubarb in the freezer. Maybe I’ll make a blubarb pie. Maybe I’ll make a UNICORN blubarb pie. 

This one looks like . . . cherry and strawberry, actually? I don’t remember. But it looks like I remembered to glaze and sugar the dough, anyway. 

MONDAY
Mexican beef bowls

Beef was on sale, which it rarely is these days, so I got several hunks, sliced it up, and marinated it in this lovely sauce with lots of lime juice, garlic, and Worcestershire sauce. 

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Normally, I make this meal with rice, beef, charred corn, maybe some fried onions and sweet peppers, and then things like salsa, sour cream, shredded cheese, cilantro, etc., and I often make a pot of delicious black beans, too

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But I was just so spacey while I was shopping. It turned out we only had a little rice in the house, so I cooked a few cups of rice, and people filled out the dish with tortilla chips or corn chips. I did buy beans, but I was too tired to cook them. I forgot corn altogether. It was still a tasty meal, just a little irregular. 

Oh, I see there were avocados and lime wedges! That actually looks really good. Anyway, this marinade is very tasty and you should try it. 

TUESDAY
Pulled pork grilled cheese; veggies and dip

Last week, the phrase “pulled pork grilled cheese” popped into my head, and I knew there was only way to get it out again. This was probably the most planned meal of the week, and oddly it was a little disappointing. 

The pulled pork part of it turned out great, though. I hacked up a fatty hunk of pork loin or something and seasoned it heavily with salt and pepper, some oregano and lots of cumin, and browned it on all sides in hot oil.

Then I moved it into the Instant Pot and added about 3/4 -1 cup cider vinegar and one juice box of apple juice, three fresh jalapeños with the seeds, a chopped onion, some red pepper flakes, and a lot of ground cloves. 

I closed the valve and hit the “meat” button, and then let it do a natural release and keep warm for the rest of the day. When I was ready to make the sandwiches, I pulled the meat out, and it absolutely shattered to pieces under the fork. It was very tasty, spicy and warming with the jalapeño and cloves, but not fiery hot, and worked really well with the cumin and apple. (The oregano was pointless and I will skip it next time.) 

I had meant to buy American cheese, because I wanted something kind of bland and very melty, but I forgot. And the convenience store didn’t have any! So I used what we had in the fridge, which was extra sharp cheddar. I had sourdough bread, which I spread with a little skim of mayonnaise and then fried in butter. 

It was good. But the cheese completely overpowered the flavor of the pulled pork, and it just tasted like a highly textural grilled cheese sandwich. Next time I will use American cheese, and I will maybe add fried onions or jalapeños. 

Or I’ll just make this version of pulled pork on its own, because it was really good!

I also made a bowl of unremarkable coleslaw. 

Onward!

WEDNESDAY
Pizza

One pepperoni, one plain, and one with leftovers from various other meals, which turned out to be: Feta, red onion, black olive, pesto, sliced garlic, red pepper flakes, and some fresh parmesan shredded over the top.

I forgot to buy pepperoni for the pizza, but we had some sandwich pepperoni from some sandwiches last week, so I sliced it up and put it on the other pizza. This is what passes for ingenuity at our house!

THURSDAY
Ramen with some kind of chicken situation

Usually when I make “fancy ramen,” we have some kind of pork, but for some reason I bought chicken; and I usually get some kind of crunchy Chinese noodles, but I forgot. So I ended up drizzling the chicken breasts with olive oil, sprinkling them with Chinese five spice, and then heaping some brown sugar on top, and then roasting them.

It tasted . . . fine? It was a little unsettling, because it was hard to shake the “why isn’t this pork” sensation, but it didn’t taste bad. It certainly got supper on the table fast.

I chopped up a bunch of scallions, and set out raw spinach, and I sliced up some giant mushrooms and sautéed them in olive oil and soy sauce, and when I cooked the ramen, I threw some eggs in the pot, and if people wanted an egg, they had to fish it out and shell it themselves like absolute peasants. 

Not a bad meal, considering I had zero plan and went from cold kitchen to dinner time in about 25 minutes. I also put out sugar snap peas and some kind of hot yuzu sauce, which I didn’t end up yuzing myself. 

Here’s another picture, because I have two pictures and I’ve lost my ability to make small decisions:

Look at that fricken mushroom. I actually could have made a full meal of just the broth, the spinach, and the mushrooms. Aldi has two big portobello mushrooms for $1.49 or something crazy, and I think I need to buy them more often. Mushrooms are such a gift. 

FRIDAY
Tuna sandwiches, fries

No tricks, just tuna sandwiches. Tuna sandwich and no headache; I’ll take it! 

Oh wait, I forgot to share pictures of the TMNT cake I made last Friday after the food post went up! I more or less followed the coconut cake recipe from Sally’s Baking Addiction, which is pretty easy and turned out well, tender and moist. I made three rounds and about a dozen cupcakes. I stacked up two of the rounds and then sort of dug holes for the cupcakes, which I anchored with toothpicks.

I used fondant to cover the bottom and buttercream on the cupcakes, with candy eyeballs and fondant masks.

At this point, I stopped, and thought pretty hard about what shape turtles’ heads actually are. I thought about how hot it was in the kitchen, and about the limits of buttercream, and then I went into the other room and basically made the kid sign an affidavit that she understood and acknowledged that her mother did try.

Then I put the third round on a circle of cardboard, to keep it from cracking, and set it on top of the cupcakes, stuck it on with buttercream, and covered that with fondant as well. 

And then I made a series of mistakes and irreversible bad decisions involving black sugar and continued hot kitchen, which seemed funnier and funnier to me as they devolved. I ended up using a paintbrush to paint the cake with black icing from a tube, and it looked really neat for a while, but then I ruined it, because I was very hopped up on icing and had no judgment left. These turtles were absolutely leering at me, and I couldn’t stop laughing and making it worse. 

I ended up deciding to make a logo out of fondant and more brushwork, which was a pain in the neck, but fairly effective. Except I knew I should sketch out the letters with a toothpick first, to make sure there was room; I knew I should. But I just didn’t want to. So it says “TEENAGE MUTANT NINJ'” because I ran out of room.

But there were turtles!

Or, or something. Anyway there were four green entities, with red, yellow, blue, and purple . . . . things. 

I feel like it’s a cake the Teenage Mutant Ninj’ Turtles themselves would have appreciated, anyway. (And Lucy liked it, too, even though it continued to slide and melt after I took these pictures, and then it turned out the candles I got were actually trick candles, and she had to blow them out about fifteen times and then finally dunk them in water. Please refer to the affidavit.) 

 

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Basic pie crust

Ingredients

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1-1/2 sticks butter, FROZEN
  • 1/4 cup water, with an ice cube

Instructions

  1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

  2. Put the water in a cup and throw an ice cube in it. Set aside.

  3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

  4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

  5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

  6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

  7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

  8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

 

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Beef marinade for fajita bowls

enough for 6-7 lbs of beef

Ingredients

  • 1 cup lime juice
  • 1/3 cup Worcestershire sauce
  • 1/2 cup olive oil
  • 1 head garlic, crushed
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp hot pepper flakes
  • 1 Tbsp salt
  • 2 tsp pepper
  • 1 bunch cilantro, chopped

Instructions

  1. Mix all ingredients together.

  2. Pour over beef, sliced or unsliced, and marinate several hours. If the meat is sliced, pan fry. If not, cook in a 350 oven, uncovered, for about 40 minutes. I cook the meat in all the marinade and then use the excess as gravy.

 

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Instant Pot black beans

Ingredients

  • 2 tsp olive oil
  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 2 16-oz cans black beans with liquid
  • 1/2 cup fresh cilantro, chopped
  • 1 Tbsp cumin
  • 1-1/2 tsp salt
  • pepper to taste

Instructions

  1. Put olive oil pot of Instant Pot. Press "saute" button. Add diced onion and minced garlic. Saute, stirring, for a few minutes until onion is soft. Press "cancel."

  2. Add beans with liquid. Add cumin, salt, and cilantro. Stir to combine. Close the lid, close the vent, and press "slow cook."

What’s for supper? Vol. 243: The next big hing

Here it is Friday again! What do you know about that. 

Here’s what we ate this week:

SATURDAY
Grilled ham and cheese, veg and dip

Damien made these, and they were yummy. Nothing much else to report, except look at the pretty dish Clara made. 

SUNDAY
Pasta carbonara

Bacon was on sale and we had leftover parmesan in the house, so I was powerless. Carbonara was calling and would not be denied. 

Here’s my easy peasy nicely greasy recipe:

Jump to Recipe

And very good it was, pasta carbonara. 

MONDAY
Ham, peas, mashed potatoes

The meal for when ham is on sale for Easter and you’re planning to make a big Passover meal the day before Easter so you don’t need ham for that, but despoiling the Egyptians is always in season. Or something. Anyway, the kids like ham. 

I don’t know why there is a marble on my plate. 

On Monday, despite being full of potatoes, I was already getting excited about Tuesday’s meal, when I would finally get to use my little bottle of hing. 

Hing is the Hindi word for asafoetida, which means “stinky ass.” Not really, but kinda really. It is made from the resin of giant fennel plants and whoever smelled it and thought, “boy, I bet this is just the thing to make my food taste really excellent!” must have been super high. It smells like . . . did you ever have a kid who got really really attached to a pair of green rubber boots with frogs on the toe, and he insists on wearing them all summer long, but won’t wear socks? And then finally takes them off and fills them with hot shrimp ramen? Hing kind of smells like the ramen that comes out of those boots. 

So naturally I was quite excited about adding this ingredient to my family’s menu. I decided to test the waters with another ingredient I also haven’t tried before: Flattened rice. 

Look at those guys! Look at them dance!

I cannot possibly miss when I have poha and hing on my side!

The recipe I landed on described itself as “mild,” and “easy” and “quick” and “for complete dumbasses” so I thought it would be a good first foray. 

Benny and Corrie had never seen a fresh coconut before, so we had fun stabbing it in the eyes and beating it over its hairy head with a hammer. Then I sent them off to bed and shredded the meat, which I was was the boring part, but really I wanted to keep all the end pieces for myself to gnaw on.

Then I bagged it for the next day, pretty excited about the poha to come. 

TUESDAY
Indian roast chicken, coconut poha, mango

First let me tell you about the main dish, which was roast chicken. As I have mentioned, I get kind of crabby when I have to roast a whole chicken, but mixing together a bunch of pungent Indian spices did cheer me up. I followed this easy recipe from Aarthi at YummyTummy, and it turned out great. I quadrupled the recipe and it made more than enough marinade paste for two six-pound chickens.

You just stab the chickens all over, rub the marinade in, including inside cavity, and roast it covered, and then uncovered. You do have to change the temperature once, and baste it toward the end. 

It was juicy and delicious. I didn’t have every last ingredient, but it had a little fiery burst at the first bite, which mellowed out quickly and just became warm and cheering and lively. The kids are very quickly acclimating to Indian flavors, and most of them ate the chicken happily, including the rather spicy skin, which was very crisp and packed with flavor. 

Definitely going to make this again. I may keep it covered a bit longe, just to avoid blackening the marinade quite so much. That being said, several people went back to the kitchen to scrape pieces of said blackened marinade off the pan after dinner, so the color clearly wasn’t a deterrent. 

And now for the poha. I more or less followed this recipe from SharmisPassions , except I had peanuts instead of cashews, dried ground mustard instead of mustard seeds, and I didn’t have any jeera. I also misread the directions and left the nuts in the pan when I was tempering the peppers and curry leaves and spices, so the nuts got a little burned.

THAT BEING SAID, I had hing, darn it! I had been led to believe (possibly by myself) that if you have hing, the magic of umami is going to grab you by the taste buds and drag you straight to flavortown.

This . . . did not happen. I swear I used plenty of it, and I had so many fresh ingredients, fresh curry leaves, fresh coconut, and did I mention hing, and I let it splutter and everything like the recipe said! But the whole dish just tasted like hot wet shredded paper with burned peanuts in it. 

Oh well. It wasn’t bad, it just didn’t taste like much of anything, and was more baffling than anything else. I don’t know, maybe I got confused somehow and messed up the proportions when I was sizing it up. I have lots more poha, and I’m definitely going to try again! Just . . . not that particular recipe. (I don’t blame the recipe, but it’s cursed now, and I have to move along.)

The chicken was great, the poha was at least hot, and the fresh mango was nice. Still a pretty good meal, just weird. 

WEDNESDAY
Chinese pork, chopped salad, pineapple 

Now this was a bit of a triumph, and made me feel better about my cooking. I had this big lump of pork and only the very vaguest of plans. I had bought a little red cabbage, and a bag of kale on clearance — sale kale, if you will — and some crunchy noodles, and that was as far as I got. It seemed like we’ve been having a lot of rice lately, so I wanted to make something different. And it was kind of late in the day to start char siu. 

So I mooched around some recipes, and decided to try something that I thought should work.  Famous last words, right?

I put together some classic Chinese roast pork ingredients — soy sauce, oyster sauce, hoisin sauce, honey, white pepper, and five spice — and I just mixed it together and hucked it all in the Instant Pot with the meat for 22 minutes. It came out undercooked, which was okay, because I was planning to finish it on the stovetop.

I put the sliced meat in a big pan with all the sauce and just simmered it slowly 

stirring it occasionally, to make sure all the sides of the pieces of meat got coated. And I’ll be darned if it didn’t reduce way down until it was sticky and glossy and dark reddish-brown, and truly delicious. 

It took about half an hour, maybe forty minutes, and it really, really tasted like restaurant roast Chinese pork. I was so pleased. Very little effort. I was afraid the pork would be tough with all that cooking, but it was not. 

I chopped up the red cabbage and kale and just served the meat on top of it with the crunchy noodles, and it was fab. I bought some bottled sesame dressing, but ended up not using it, because the meat had such an intense flavor. I served pineapple on the side just to round the meal out. 

Extremely pleased with this. I was so nervous about serving meat without rice, but I think it worked so well. The meat has a very potent flavor and is very sticky, so it was good to have the fresh crunchy vegetables for texture contrast, and the extra snap of the thin noodles made it perfect.

Here’s the recipe with the exact directions:

Jump to Recipe

You could really taste the white pepper in the sauce, too. I highly recommend getting a canister of white pepper to keep around, even if you only use it every once in a while. There really is no substitute for that strange little sizzle it adds. (Warning: It smells like horse manure for some reason.)

THURSDAY
Burgers and chips

When I tell you how relieved I was to look at the menu and see it was just burgers and chips. I know I’m the one who makes these stupid complicated menus, but still! Why do I do this to myself! Because I like good food, that’s why. But still, I was relieved. And burgers are good food, too. 

I was determined to take a more interesting picture of a burger, and the only thing I could think of was to deliberately stick my finger in the frame.

This struck me as hilarious at the time. Then I took a two-hour nap. 

In other food news, on Thursday morning we did try poha again, this time as a sweet breakfast dish. I soaked the poha in water for about five minutes, squeezed it out, doused it in milk, and heated it in the microwave for two minutes, then put honey on top. 

(It occurred to me too late that I could have just soaked it in milk and saved myself a step, and also made it taste richer.) The little kids liked it. I tried a bit and it was nice, reminiscent (understandably) of rice pudding. My kids like hot cereals — oatmeal, cornmeal mush — and this is along those lines, although the grains of rice don’t meld together into porridge but stay separate and sort of fluffy. Neat stuff!  

FRIDAY
Sabanekh bil hummus for adults, tuna for kids

We had this stew just a few weeks ago, but we’re headed toward spring and I only have a little bit of soup season left. It’s been blustery and nippy out, so a nice pot of this earthy, nourishing Palestinian spinach and chickpea soup with a lemony twist while the predicted rain washes away the last of the snow is going to be just the thing. 

And if you don’t like it, you can have tuna! Sprinkle some hing on it, see if I care.

(I do.)

Print

Spaghetti carbonara

An easy, delicious meal.

Ingredients

  • 3 lbs bacon
  • 3 lbs spaghetti
  • 1 to 1-1/2 sticks butter
  • 6 eggs, beaten
  • lots of pepper
  • 6-8 oz grated parmesan cheese

Instructions

  1. Fry the bacon until it is crisp. Drain and break it into pieces.

  2. Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.

  3. Drain the spaghetti and return it to the pot. Add the butter, pieces of bacon, parmesan cheese, and pepper and mix it up until the butter is melted.

  4. Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.

 

Print

Quick Chinese "Roast" Pork Strips

If you have a hankering for those intensely flavorful strips of sweet, sticky Chinese roast pork but you don't want to use the oven for some reason, this works well, and you can have it in about an hour and a half, start to finish. You will need to use a pressure cooker and then finish it on the stovetop.

Ingredients

  • 4+ lbs pork roast

For sauce:

  • 3/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup mirin
  • 3/4 cup honey
  • 1 tsp white pepper
  • 2 tsp Chinese five spice

Instructions

  1. Blend all sauce ingredients together. Put the pork in the Instant Pot, pour the sauce over it, close the lid, close the valve, and set to high pressure for 22 minutes.

  2. When pork is done, vent. Remove pork and cut into strips, saving the sauce.

  3. Put the pork in a large sauté pan with the sauce and heat on medium high, stirring frequently, for half an hour or more, until sauce reduces and becomes thick and glossy and coats the meat.

 

What’s for supper? Vol. 241: Troubles with soup are better than troubles without soup

Happy whatever day it is! I didn’t do a food post last Friday because, I forget why. Oh, because I was complaining about the pope.  Anyway I wanted to share the results of a recipe from the previous Friday. It’s sabanekh bil hummus, Palestinian spinach and chickpea soup. I followed the recipe from Saveur and it was deeee-lectable. 

You saute some onions in olive oil, and then you toast some spices (cumin and coriander) and then grind them, then add them to the onions along with some garlic, plus allspice and nutmeg, and pepper, and cook a little longer, then add chickpeas and stock. (It called for vegetable stock, but I had chicken.)  

THE SMELL.

Simmer for about half an hour, add in fresh baby spinach, fresh lemon juice, some kosher salt, and a little more olive oil. Look-a here, now.

It was so good. The earthy spices combined with the bright lemon juice and the tender chickpeas and spinach made it a surprisingly interesting dish, considering it’s just broth with chickpeas and spinach.  Damien and I absolutely loved it. Definitely adding it to the Friday rotation. 

I’m kind of mad about this, but I’m now fully converted to the notion that fresh ingredients are worth the trouble. Sometimes you just plain don’t have the time or energy, and then it’s a blessing to use convenience foods! It’s fine, it’s not a moral issue! But if you can grind spices and squeeze lemons and crush garlic and chop herbs, oh man. Do yourself a favor. It eventually stops feeling laborious and extravagant and just feels like the normal way to cook, and it elevates your flavors so much.

Of course I still buy bouillon powder, rather than making my own stock, and I still routinely buy frozen pizza dough and so on. Let’s not be silly. I know you’ll agree that I draw the line at exactly the right arbitrary spot. I KNOW YOU’LL AGREE.

Damien and I were both insanely busy all week. Just tons of writing, and we had two birthdays, and a bunch of other stuff I can’t even remember. Also Sophia went to Rome with her high school class, and we had to get both cars fixed (my car was doing something that was causing people to stop me and say, “Excuse me, do you know your car is–” and I would have to sigh, “Yesss, I am aware,” and I drove around like that for over a week before I had a chance to get it fixed. So penitential, much litany of humility. Damien’s car was fine, except for the brakes, pff), and Lena taught the dog to roll over, which was more emotionally fraught for the whole family than you might expect.  Also the dryer broke, and I hit some lady’s mailbox on the way home from band. I really kranged it good, and it was very cold out, so it shattered, so I had to knock on her door and say, I’m sorry, I hit your mailbox, and there was a very old, unclothed man sleeping in the living room with purple old his legs sticking out. Probably can’t really blame the dog for that (I do not take him to band). 

I did manage to get the one stinking maple tree tapped finally, though. It’s a long story and probably nothing will come of it, but I really hate not finishing projects, so I’m forging ahead. Look-a here, now!

 

I’m sorry I keep saying that. I’ve been listening to funk music lately and it stuck, for some reason. 

SATURDAY
Hamburgers, chips

Words cannot describe how long ago that Saturday and those hamburgers were. 

SUNDAY
Grilled ham and cheese

We had these sandwiches on ciabatta rolls. I really hate cooking with an iron frying pan, but it does come in handy for laying on top of a puffy sandwich and weighing it down when you’re trying to get cheap Aldi cheese to melt. 

MONDAY
Southwest chicken salad

I drizzled some chicken breasts with something called elote seasoning, which seems to be mostly chili powder, salt, and dehydrated cheese powder, and roasted the chicken, and served the chicken slices over mixed greens with shredded cheddar, some corn sautéed in olive oil, and chipotle ranch dressing, with corn chips. 

I feel like there were beans, but maybe they remained in the realm of hypothesis. Anyway, it was a good salad. 

TUESDAY
Lasagna, Mars cake

Tuesday was Elijah’s birthday celebration, and he requested Damien’s amazing lasagna, which he makes using the Albert Burneko recipe. Absolutely stupendous. Creamy cheese sauce, ultra savory tomato sauce with meat, just fab. I always get a terrible picture of this lasagna because, once he sets it on the table, no power on heaven or earth can slow me down.

It weighs about 87 pounds and it’s so good. 

I also made a Mars cake. Elijah likes Mars a lot, and I thought it would be nice to throw together a little fondant Mars Perseverance Rover with wheels that turn and a little gum paste Ingenuity helicopter with a rotor that spins, how hard could it be??

Well. I took a chance and broke away from my filthy box cake ways and used the King Arthur “Simple and Rich Chocolate Cake” recipe and it was exactly that, simple and rich (and chocolate, and cake. And a recipe. You guys, I’m so tired). And the cake turned out very well! I made a simple frosting with butter, a little salt and vanilla, powdered sugar, and milk, and the Mars part was pretty enough.

Then, well, things got out of hand a little bit with the robots

What can I say, an attempt was made. The good news is, he turned down my original idea, which was a galaxy mirror glaze cake with a surprise Mars-shaped heart baked right into it. So like when you cut space open, there’s Mars inside! Just like in real life! So we didn’t do that, which is good, because I can’t do that. Instead, we had the robuts, held together with toothpicks. They would have been better if he had let me put candy eyeballs on them, but I learned just in time that he actually feels strongly about robots and eyeballs. Look-a here.

WEDNESDAY
Tacos

Man, it’s a good thing I wrote this down, because I don’t remember this at all. What a week. I fell asleep on the couch so many times. 

THURSDAY
Mussakhan and taboon bread, tabouleh 

This I do remember. This is the second time I have made this meal, recipe also from Saveur, and it was just as popular this time. It’s quite easy, but packs a huge punch with flavor. You just have to get your chicken parts and onions marinating several hours ahead of time, and then you just roast it up.

Just before it’s done, you fry up some pine nuts and toss them over the top of the sizzling hot chicken, which you have lavishly spread over the piping hot taboon bread,

Jump to Recipe

which you have whipped up a few hours before dinner because you believe in yourself. Actually I timed it a little wrong and the chicken was ready a few minutes before the bread, so people started eating it before I could put it on the bread. A minor disappointment, soothed by the implied compliment that they couldn’t wait to get their hands on that chicken. I still had my chicken on bread, and I spooned up plenty of the lovely sumac-laden roasting juices to ladle over the tender, dimpled taboon. 

This meal is so good, you can’t imagine. The chicken is so juicy and the mixture of spices is just heavenly. You got the happy salty little bread cloud floating underneath and it’s really just hard to stop eating. 

I also picked up a few boxes of tabouleh, already mixed with seasoning, so you just had to pour hot water over it to wake it up, and then I added some chopped tomatoes and cucumbers and feta cheese. I ate, uh, kind of a lot of that, too, even though it was just boxabouleh. 

FRIDAY
Pizza

Just regular old pizza, whew.

Oh, I was planning to tell you about the whole other cake, but I guess that belongs in next week’s post! I mean this week’s post. I did start it on Thursday. Well, next time, I’ll tell you allll about it. It just about killed me. 

And now it’s Tuesday. We got a massive dump of snow, the power is out, and I guess we are going to have corn flakes and melted snow for supper. 

Print

taboon bread

You can make separate pieces, like pita bread, or you can make one giant slab of taboon. This makes enough to easily stretch over a 15x21" sheet pan.

Ingredients

  • 6 cups bread flour
  • 4 packets yeast
  • 3 cups water
  • 2 Tbsp salt
  • 1/3 cup olive oil

Instructions

  1. Mix the flour, salt, and yeast in the bowl of a standing mixer.

  2. While it is running, add the olive oil. Then gradually add the water until the dough is soft and sticky. You may not need all of it. Let it run for a while to see if the dough will pull together before you need all the water. Knead or run with the dough hook for another few minutes.

  3. Put the dough in a greased bowl, grease the top, and cover with plastic wrap. Let rise in a warm spot for at least an hour until it has doubled in size.

  4. Preheat the oven to 400. Put a greased pan or a baking stone in the oven to heat up.

  5. If you are making separate pieces, divide it now and cover with a damp cloth. If you're making one big taboon, just handle it a bit, then put it back in the bowl and cover it with a damp cloth. Let rest ten minutes.

  6. Using a little flour, roll out the dough into the shape or shapes you want. Poke it all over with your fingertips to give it the characterstic dimpled appearance.

  7. Bake for 10-12 minutes until it's just slightly browned.

What’s for supper? Vol. 236: Lardum et labora

What’s for supper? WEWLL, as Corrie used to say, if you read Wednesday’s post about menu planning and shopping, you already know most of it! Nevertheless, here is the thrilling conclusion to my story about sale pork and such.

We’ve had multiple snow storms and slush storms and whatnot, so this is the week for winter cooking to shine. Damien did this

and Corrie did this

and I just mainly hovered around the stove and cooked. 

Here’s what we had:

SATURDAY
Spaghetti with sauce and sausage

As anticipated, the people who went sledding on Saturday were happy to come home to a big pot of hot spaghetti and sausage. 

Sorry it’s a terrible picture, but I was starving and didn’t feel like messing around.

I also grabbed a few boxes of brownie mix and made brownies. I have a long and dopey history of accidentally buying brownie mix when I meant to buy chocolate cake mix. Once I even went to buy cake mix, bought brownie mix by mistake, went back to the store to correct my mistake, and bought brownie mix again. (You may think this is because I secretly like brownies so much and am subconsciously sabotaging my plans so as to have more brownies, but, as I am constantly whining about, I can’t even eat chocolate at all! I’m just stupid.) So I was expecting to get razzed about the brownies a bit, but everyone was distracted by the fact that I made the brownies, put them in the oven, set the timer, let them bake, and turned off the timer, but forgot to take the brownies out of the oven, and so we got a giant chocolate brick for dessert, and nobody could tell what it was supposed to be. That’ll larn ’em.

SUNDAY
Hamburgers, chips, homemade ice cream

Sunday was the Lunar New Year Festival in Brattleboro. We didn’t eat much because it was a potluck and we hadn’t brought anything, but I did daringly try some kind of exotic egg dish which turned out to be hard boiled eggs with a little splash of soy sauce. We had fun, though. Here’s a few albums:


 

Corrie did a Korean rope tug, the girls and I tried to learn a circle dance, and we followed a dragon through the downtown. Then we came home and had hamburgers. 

I don’t think I’ve mentioned this in a while, but my method for making hamburgers, when we can’t grill them outside, is to use high fat ground beef, flatten the hell out of them, and then broil them in the oven on a pan with drainage. They come out yummy and juicy and you don’t throw grease all over your kitchen. 

Sunday I also made some ice cream. I made two batches of plain sweet cream base (2 eggs, 3/4 cup sugar, 1 cup milk, 2 cups heavy cream per batch), and put chocolate chips in one, and maraschino cherries and mini marshmallows in the other.

That ice cream maker has been an unfailing bright spot in family life. Maybe that sounds silly, but it’s been a tough year, and it’s nice to have something that just straight up worked out great. It’s a quick creative outlet, it almost always turns out well, and when people hear the machine churning, they go, “OOH, what are you making?” and they’re not disappointed like they are when they hear what I’m making for supper. And we get ice cream! If I could change one thing, it would be not having to remember to put the freezer bowls in the freezer the night before, but I usually manage. 

MONDAY
Roast chicken, mashed butternut squash, salad

The dreaded roast chickens. I’ve been trying harder to stick to what we have in the house and not be constantly running out to buy this and that, so I used what we happened to have, which was two elderly lemons, some rather decrepit garlic, and some rosemary that I bought for the soup later in the week.

I just kinda rubbed these on the chicken and then shoved them into the cavity, then added a little olive oil and salt and pepper and hot pepper flakes and more garlic powder to the skin, and roasted them chickens. They were fine. 

The reason whole chickens are dreaded is mainly because we had sooooo much chicken when we were poor, because it was cheap and I could get several meals out of it. I got extraordinarily sick of every part of the process of dealing with a whole chicken, and it hasn’t worn off yet. The whole thing just feels bitter and sad. Feel free to share your special tasty wonderful recipe so other people can enjoy it, but I don’t think I will get over my chicken resentment! 

I did put the carcasses in the freezer, so I suppose we’ll be having soup or something at some point. 

The part of the meal I did enjoy was the mashed squash. This is a surprisingly pleasant and tasty dish.

Jump to Recipe

I loosened up the squash in the microwave for a few minutes so it would be easier to cut, then I sprinkled the quarters with baking soda and kosher salt and put them in the Instant Pot with water, and cooked them for a good long time. 

Removed the seeds, scooped out the flesh, and mashed it up with plenty of butter, some brown sugar, and a little nutmeg, and man, it is cozy, fluffy, and delicious.

It’s like sweet potatoes went to finishing school and learned how to entertain. 

TUESDAY
Bo ssam with lettuce and rice and pickled radishes

The night before, I mixed a cup of salt and a cup of sugar together like an absolute criminal and rubbed it all over a big fatty hunk of pork, and sealed it in a ziplock bag in the fridge overnight. Tuesday, I put it the pork a foil-lined pan at 300 around 11:30 and, boop, the main part of supper was taken care of. 

You make a simple sauce (7 Tbsp brown sugar, 2 Tbsp cider vinegar, and 1 Tbsp sea salt) and spread that on top of the meat and turn the heat up for the last ten minutes of cooking, but that’s the only other thing you have to do. 

Then I needed to figure out what to do with the radishes.

A lot of Korean radish dishes are for Korean radishes, which are a whole other vegetable from radishes, and are also called daikon, which they had at the store but I did not buy. ACTUALLY, a Korean radish is something called “mu,” which is a kind of daikon radish. All I know is they don’t seem to sell mu in the store, and what I had were western radishes, the little round, reddish, peppery kind. The round, reddish peppery kind that are 𝓕𝓞𝓡 𝓨𝓞𝓤

So I pickled them, yay! A cup of rice vinegar, a cup of water, a cup of sugar, and a little sea salt, and a pound of radishes. I simmered the sauce ingredients until the sugar was dissolved, sliced the radishes thinly in the food processor, then poured the sauce over the radishes.

Then I refrigerated it until dinner, and they had turned a delightful pink

Not quite as dark as they look here, but more of a flamingo color. 

They were very nice. Quite sweet and tangy, and truthfully you could’t taste more than a faint a radish taste, but mostly just the texture. It was like pickled ginger, but not, you know, gingery. I thought they made a very pleasant accompaniment to the bo ssam, which is ferociously salty. 

Everyone was very happy with this meal and nobody was mad at me. So I guess it was 𝓕𝓞𝓡 𝓜𝓔 after all.

WEDNESDAY
Tomato bisque, grilled cheese

All week, I was looking forward to this soup. I made a few adjustments to this recipe since last I made it (more tomatoes, more garlic, and add the bacon right at the end), and man, it was scrumptious.

Jump to Recipe

Garlic, onion, tomato, rosemary, boom, you taste it all. (There’s also a bay leaf but I’m starting to believe that’s mainly a superstition.) 

I made cheddar and sourdough sandwiches and grilled them in bacon grease, which probably wasn’t absolutely necessary, but it did make them CRRRRRISP and nobody complained.

Just an excellent little meal, so cozy and good. 

I could eat this meal every week. Gotta have it at least once while there’s snow on the ground. 

THURSDAY
Gochujang bulgoki, pineapple, nori, rice, leftover pickled radishes, a little broccoli

The second pork hunk. It was a two-hour school delay, so the day got all messed up and I really wasn’t feeling terribly ambitious about dinner, but I had painted myself into a corner. So I sharpened my knife and started to hack away at the meat. I was listening to a radio show about people who are lobbying for the right to have more fixable appliances, and how they make videos for other people about how to fix things, and they give free advice about what kind of glue to use and stuff like that, and by the time I was halfway through that pork butt, the magic of doing things with your own two hands had taken over. I could have stood there all day, locating the direction of the muscle fibers, carefully trimming the fat, and thriftily separating away only the most inedible layers of onion skin with the tip of my freshly-honed knife. I even decided to trim a bag of baby carrots into matchsticks, which is insane, but the spirit of imaginary stick-to-it-iveness lay about me like a mantle, so that’s what I did.

I snapped out of it, though, because I had shit to do. Like yoga. I had to change out of my pajama pants into my yoga pants and do yoga, which was a special cardio glute burn, and then I took a shower and changed into my leggings so I could pick up the kids, and then I changed back into my pajama pants. Truly the American spirit breathes through my every pore.

I forget what we were talking about. Oh, bulgoki. Well it marinated all day and then I pan fried it, and it was tender and delicious. 

And you know what, it really is better with matchstick carrots than any other kind of carrots.

I made a pot of rice in the Instant Pot, cut up a couple of pineapples, and set out some lettuce and nori, and that is one super meal.

You make little bundles, either with the lettuce or nori, and grab up a little meat and rice and pop it in your mouth, and it’s so tasty, honeyed and savory with just a little gochujang burn. You can easily adjust the marinade to make it sweeter or spicier, but you should know that cooking takes the heat down quite a bit, so if you taste the marinade, it won’t be as hot as you expect.

Jump to Recipe

Although gochujang sneaks up on you a bit. 

FRIDAY
Pizza

Today I shall make four pizzas. And then this week can bite my butt. We are all so exhausted! Life is tiring! Better than the alternative. 

Hey, thanks for being interested in my shopping and planning post. I was unexpectedly moved to hear that people actually read through the whole thing. There is just so much dang work in the world that goes unwitnessed and unacknowledged, not just in big families, but in every family, in every life. It’s a lot of work to keep ourselves alive, isn’t it? I salute you, my dear reader who is getting it together one more time to figure out what’s for supper, whether it’s for a crowd or for your own self, whether you feel up to it or not. You made it to Friday, and you did good. L’chaim. 

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Instant Pot Mashed Acorn Squash

Ingredients

  • 1 acorn quashes
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 1/2 tsp nutmeg

Instructions

  1. Cut the acorn squashes in half. Sprinkle the baking soda and salt on the cut surfaces.

  2. Put 1/2 a cup of water in the Instant Pot, fit the rack in it, and stack the squash on top. Close the lid, close the valve, and cook on high pressure for 24 minutes. Do quick release.

  3. When squash is cool enough to handle, scoop it out into a bowl, mash it, and add the rest of the ingredients.

 

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Tomato bisque with bacon

Calories 6 kcal

Ingredients

  • 1 lb bacon (peppered bacon is good)
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 56 oz can of whole tomatoes
  • 2 bay leaves
  • 46 oz tomato juice
  • 8 oz cream cheese
  • 2 sprigs fresh rosemary
  • salt and pepper
  • crispy fried onions (optional garnish)

Instructions

  1. Fry the bacon until crisp. Remove from pan, chop it up, and drain out all but a a few teaspoons of grease.

  2. Add the diced onion and minced garlic to the grease and sauté until soft.

  3. Add tomatoes (including juices), bay leaves, rosemary, and tomato juice, and simmer for 20 minutes. Save some rosemary for a garnish if you like.

  4. With a slotted spoon, fish out the bay leaf, the tomatoes, and most of the rosemary, leaving some rosemary leaves in. Discard most of the rosemary and bay leaf. Put the rest of the rosemary and the tomatoes in a food processor with the 8 oz of cream cheese until it's as smooth as you want it.

  5. Return pureed tomato mixture to pot. Salt and pepper to taste.

  6. Heat through. Add chopped bacon right before serving, or add to individual servings; and top with crispy fried onions if you like. Garnish with more rosemary if you're a fancy man. 

 

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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. 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.