As I mentioned, I was in quarantine for part of the week. My car was already in the shop and continues to be in the shop, and Damien has been doing absolutely everything, and as far as I know, he only took one nap, and did not kill anybody at all. I hope this isn’t one of those situations where your plant looks okay from the outside but then you accidentally bump it and it crumbles into dust.
While in the hole, I finally broke down and started using Instacart. It’s fine. I hate exactly the parts I knew I would hate (not being able to see the meat and produce, not being able to browse the aisles and be inspired as I shopped), but the shopper communicated well and it was very fast. I’m sure my impoverished, exhausted past self would want to kick my current ass for whining about it, but, whatever. It’s fine. Everything is fine.
ANYWAY, here’s what we ate this week.
I can’t blame Instacart for this one. I was shopping in person at the store and deliberately picked out eleven pounds of ground beef. I guess I was hungry. I made about 110 large meatballs.
If you are thinking, “Goodness, imagine having to make that many meatballs!” think it no more, because I did not have to make that many meatballs. It was Too Many Meatballs. I just lost my head.
My recipe is nothing special.Jump to Recipe
The onliest thing is that I bake my meatballs on a broiler pan, which is fast, easy, tidy, and great. They’re not quite as good as fried meatballs, but they are pretty close. Then you can put them in a slow cooker or a covered dish in the oven with sauce, and keep them warm for hours.
Or, you can do what I did and put them in a pot and forget about them until they were cold, then add some sauce and realize you don’t have enough, so your husband has to go to the inconvenience store, and you have to stand there turning them over and over with a spatula so they don’t burn.
I also got it into my head to make a deep dish apple pie, seeing as we’re knee-deep in apples from the orchard. Nice, eh?
I guess this is technically a slab pie, which sounds so hardscrabble, like it must be filled with rocks and served with kerosene. But it wasn’t hardscrabble at all! It was the best pie I’ve ever made, and of course I have no idea what I did differently.
I used my trusty Fannie Farmer crust recipe.Jump to Recipe
A double recipe, which was enough for a lattice top and full bottom crust for — I can’t find the dimensions, but it’s the middle-sized Anchor Hocking rectangular glass casserole dish. I did the trick of grating the butter and just very lightly incorporating it into the flour. I also brushed it with beaten egg white and sprinkled it with sugar before baking it, and that was very nice. I made the inside less sweet so the sugary crust wouldn’t be overpowering. I also like that it had all different kinds of apples in it.
It was just a damn good pie and I wish I had some right now. I did have some for breakfast on Sunday.
Chinese chicken wings and spring rolls with peanut sauce
Quarantine, day 1. Lena made the spring rolls and Damien made the chicken wings. They were both so, so, insanely good. Sorry about the photo quality. Bedroom lighting is not ideal food lighting, and I’m not going to argue about plating when people deliver food to my door.
Damien got the chicken wings recipe from a guy whose dad had a Chinese restaurant, and every morning would start with a mountain of chicken wings frying, to be fried again later in the day. I can’t tell you anything about the process, but it seemed to take a long time and it was the most fabulous chicken I’ve ever had. Way, way better than even our very favorite Chinese restaurant.
I guess you fry it twice? Here is the first fry:
and here is another shot, not sure where in the process:
The texture and seasoning of the skin was absolutely scrumptious and the meat was so juicy, with perfectly balanced spices. Delightful. I was glad I was alone in my room because I was an absolute animal with those chicken wings.
For the spring rolls, I forwarded this recipe to Lena, and I have no idea how faithfully she followed it, but I did eat four spring rolls and only stopped out of shame. There is a recipe for peanut sauce attached, but I think they just bought a jar of sauce. SO GOOD.
Antipasto, Spaghetti with Marcella Hazan’s sauce, sausage and meatballs, garlic bread
Quarantine, day 2. This would be a fine time for you to finally try this miraculous red sauce, which has a mere THREE ingredients, but somehow manages to taste savory and complex.Jump to Recipe
I had been doing FaceTime with Benny and Corrie so we could read at night, but apparently Corrie fell apart at suppertime, so we FaceTimed supper, too.
And here’s my plate.
You can see that I did a bunch of sketches while I was locked up. I have them on Instagram if you’re interested. Not my greatest work, but I didn’t go batty.
Quarantine, day 3. And very tasty meatloaf it was.Jump to Recipe
I think he put some Worcestershire sauce in there, which is a good idea.
I was making a stab at recalibrating my attitude toward food while in the hole, so I requested salad and an apple with mine.
Pork ribs, rice, mashed butternut squash
Wednesday I was RELEASED, and planned to celebrate by making some stovetop risotto. Then I realized I was still getting winded by shuffling into the kitchen, so I decided Instant Pot risotto was good enough. Then I discovered the Instant Pot valve had gone missing. So I chucked some sabor de pollo into the water and made Light Brown Rice, which the kids actually adore.
I have a picture somewhere, but not here!
Damien seasoned the pork ribs with just kosher salt and pepper, I think, and I broiled them, and they were delicious as always. You really can’t beat salt and pepper and high, direct heat for pork ribs.
The mashed squash was tasty, too. I cut it in half, roasted it for about an hour, then scooped out the flesh and mashed it.
Yes, this is just a one-second video of squash, steaming.
I used butter, honey, cinnamon, and cayenne pepper. I, uh, ordered six pounds of cayenne pepper while in quarantine, for reasons.
Hot dogs, homemade fries, veg and dip
Moe made the fries by slicing them thin, drizzling them with salt, pepper, and oil, and baking them. Pretty good! I made the hot dogs by making hot dogs. I also opened some bags of carrots, and then I went to lie down.
And that’s the end of that chapter! And not a moment too soon.
Meatballs for a crowd
Make about 100 golf ball-sized meatballs.
- 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
- 6 eggs, beaten
- 2 cups panko bread crumbs
- 8 oz grated parmesan cheese (about 2 cups)
- salt, pepper, garlic powder, oregano, basil, etc.
Preheat oven to 400.
Mix all ingredients together with your hands until it's fully blended.
Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.
Add meatballs to sauce and keep warm until you're ready to serve.
Basic pie crust
- 2-1/2 cups flour
- 1/2 tsp salt
- 1-1/2 sticks butter, FROZEN
- 1/4 cup water, with an ice cube
Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.
Put the water in a cup and throw an ice cube in it. Set aside.
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.
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.
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.
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!
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.
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.
Marcella Hazan's tomato sauce
We made a quadruple recipe of this for twelve people.
- 28 oz can crushed tomatoes or whole tomatoes, broken up
- 1 onion peeled and cut in half
- salt to taste
- 5 Tbsp butter
Put all ingredients in a heavy pot.
Simmer at least 90 minutes.
Take out the onions.
I'm freaking serious, that's it!
Meatloaf (actually two giant meatloaves)
- 5 lbs ground beef
- 2 lbs ground turkey
- 8 eggs
- 4 cups breadcrumbs
- 3/4 cup milk OR red wine
- 1/4 cup Worcestershire sauce
plenty of salt, pepper, garlic powder or fresh garlic, onion powder or minced onions, fresh parsley, etc.
- ketchup for the top
Preheat oven to 450
Mix all meat, eggs, milk, breadcrumbs, and seasonings together with your hands until well blended.
Form meat into two oblong loaves on pan with drainage
Squirt ketchup all over the outside of the loaves and spread to cover with spatula. Don't pretend you're too good for this. It's delicious.
Bake for an hour or so, until meat is cooked all the way through. Slice and serve.
Roasted butternut squash with honey and chili
- 1 butternut squash
- olive oil
- salt and pepper
- chili powder
Preheat the broiler to high
To peel the squash: Cut the ends off the squash and poke it several times with a fork. Microwave it for 3-4 minutes. When it's cool enough to handle, cut it into manageable pieces and peel with a vegetable peeler or sharp paring knife. Scoop out the pulp and seeds.
Cut the squash into cubes.
In a bowl, toss the squash with honey and olive oil. You can use whatever proportions you like, depending on how sweet you want it.
Spread the squash in a shallow pan and sprinkle with salt, pepper, and chili powder.
Broil for 15 minutes until the squash is slightly charred.