What’s for supper? Vol. 88: Ach du lieber clafoutis

Alles ist weg. 

SATURDAY
Chicken burgers, chips

On Saturday afternoon, I put Coke, onions, salt, pepper, cumin, chili powder, and a nice fatty pork shoulder in the Instant Pot, only to discover that someone had made off with the valve cap. Why? Probably in revenge for all those countless nights I lay awake feeding them with my own body and expending the last few ounces of my strength singing them lullabys.

So I put the pork and stuff in a ziplock bag — well, first I yelled a little, and then I bagged it up and put it in the fridge, and we had chicken burgers.

***

SUNDAY
Carnitas, tortilla chips, watermelon, clafoutis

On Sunday, the family pulled together and found not one but three small, heavy, metal and black plastic machine components floating around the house. They all looked important. I have no idea what any of them were, except that they were definitely not pressure cooker valve caps. I filed them away in a box marked “The whole world is covered with buttons.”

I dredged out the old slow cooker and got that pork going in the morning. By dinner, it was shreddy and wonderful — and then, my friends, we spread it out in a thin layer on a baking pan and tucked it up under the broiler on high, till it was crisp. Fantastico.

We served it on tortillas with sour cream, salsa, and cheese, with the first watermelon of the year on the side.

For dessert, we some some clafoutis using this recipe from Epicurious. Clafoutis is a kind of baked custard with fruit in it, and you can use just about any kind of fruit, and you can serve warm or cold, with or without powdered sugar, or cream, or whatever you like. In the past, we’ve used cherries, and once I made a chocolate plum clafoutis with cardamom.

Clafoutis is really, truly easy. You just lay the fruit in a dish, mix up the custard and pour it over, and slide it in the oven. (I got good results by sifting the flour into the other ingredients, so it’s less lumpy.) I’m on the prowl for another six ramekins so I can make individual servings for everyone — partly just for nice, but mostly because no one will know if the custard holds together or not.

You know what’s not easy? Finding a photo you took of clafoutis, a photo which is either on your phone, your husband’s phone, your son’s phone, or your iPad, and which you actually emailed to yourself several days ago so you wouldn’t lose it, but which you have whimsically titled “claw fruity,” because that’s what Benny calls it.

Anyway, I found it.

Ain’t it purty? I don’t recommend using silicone pans like I did, though, unless you want to custardize the inside of your oven.

***

MONDAY
Omelettes with havarti, mushrooms, and salami

Or bacon for adults! The kids made their own dinner while we went for an evening run, and when we got back we rewarded ourselves with leftover father’s day bacon, plus bagels and cocktails. I lost three more pounds, so I don’t want to hear about it.

***

TUESDAY
Cobb salad

I had high hopes for this meal. It was a huge hit last time

and so pretty; but things were already in chaos by Tuesday, so we had a more chaotic version of the above, and I can’t find the photo anyway.

Basic Cobb salad is bacon, lettuce, avocados, grilled chicken, tomatoes, hard boiled eggs, chives, and bleu cheese dressing. I still hadn’t found the ratzer fratzin’ Instant Pot valve cover, so I was reduced to cooking the eggs in the pot and the chicken in the oven like some kind of farmer. It was awful. We also had no chives, and the avocados had gone slimy.

***

WEDNESDAY
Fish tacos with spicy cabbage slaw, corn chips

We usually have fish tacos with sour cream, salsa, avocados, lime, and shredded cabbage, but I thought to dress it up with this recipe from The Kitchn for “Quick Cabbage Slaw,” which includes jalapenos, garlic, and lime juice along with more typical coleslaw ingredients. I have a bone to pick with that name, but it’s not a very big bone. The slaw was tasty and spicy.

Hey, see my pretty new plates? One of the kids complimented me on them. I said, “Thanks! I got them at the Salvation Army!” And Benny, who is five, said, “It looks like you got this food at the Salvation Army.”

This is what happens when you have five teenagers in the house along with little guys who are just learning how to think and express themselves. You get six teenagers.

***

THURSDAY
Korean beef bowl, rice, raw string beans

Always a hit, especially when supper is an hour and a half late. They gobbled up every speck, even though I had to make the rice on the stovetop like a peasant, because I still can’t find the duck plucking valve cover.

Here’s the recipe from Six Sisters Stuff. If you think the photo shows broccoli but I distinctly mentioned eating string beans, that’s on you. I can’t find my valve cover! Haven’t I suffered enough?

***

FRIDAY
Shakshuka! and pita

from Epicurious. You make a slightly spicy tomato sauce with peppers, then cook some eggs into the top. Szo naice.

Photo above is the ghost of shakshuka past. I don’t know why I feel compelled to admit this. I could rob a bank run by orphans, but I’d feel guilty about not wiping my feet on the mat as I left.

 

12 thoughts on “What’s for supper? Vol. 88: Ach du lieber clafoutis”

  1. My almost 4 year old caught sight of the pictures on your post about Frog and Toad and begged to read whatever book they were from. I happily complied, having not read the stories since I was very young myself. Just to say that I’m delighted to catch the reference “The whole world is covered with buttons”! I miss out on references, even ones that I should get, so many times.
    Saturday: quiche with ham and onions, side of crispy potatoes
    Sunday: Pitas stuffed with meatballs, tomatoes, tzatziki, and the red cabbage that never ends (foolishly thought I could use up the rest left over from a recipe from the previous week; I still have a ton left but it seems to still be crisp and tasty so I’m hopefully actually using it up tomorrow)
    Monday: a highly disappointing slow cooker pot roast over mashed potatoes. It smelled SO GOOD all day so I was really excited to eat it but the taste didn’t really live up to my expectations. The side of oven baked garlic parmesan green beans was quite good though: http://www.sugarfreemom.com/recipes/oven-fried-garlic-parmesan-green-beans/
    Tuesday: Al Pastor burrito bowls, except as I learned al pastor definitely means with pineapple, and I have a mild intolerance and my husband hates it, so I used onion instead, which I guess makes it not al pastor. But it was still good!
    Wednesday: leftover groundbeef and cabbage from the freezer after my semi-failed attempt at making runzas a few weeks ago, sprinkled with cheese, croissant dough over the top, baked in the oven. Turned out much better than the runzas did.
    Thursday: journeyed out to Buffalo Wild Wings
    Friday: quinoa mixed with cream cheese and mixed frozen veggies. That shakshuka looks much better! The meal was actually fine, just one of those where you feel more conscious of the health benefits than the taste.

      1. I’m actually from Colorado originally (not too far away though!). Runzas weren’t something I grew up with, but recently I had a strong taste memory of a really delicious roll stuffed with ground beef and cabbage–I’m not really sure where I had it but I have an impression of church potluck type of thing. I looked it up and discovered runzas matched what I was remembering! I did a terrible job recreating it though, lol. I’m not very good at any recipe that requires stuffing a filling into dough, it always ends up either way too much dough to filling, or falling apart and leaking everywhere.

        1. I have a friend who always makes a batch before she has a baby as they freeze well. She calls them maldashas. I’ve tried it, but, as with so many things, the ones I make aren’t as good as the ones Runza makes. :-/

          1. I saw them also called bierocks when I was searching online! I guess it’s just one of those dishes that has many (slight) variations and names.

  2. THOSE PLATES!!! We had that set when I was a kid (I’m 42). I still have a serving bowl and a sugar bowl without the top. What a great blast from the past!!

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