Apparently it is Friday! I had no idea. Follow me for more organizational tips.
Like most of the country, we’re feeling a bit pinched financially, so I’m trying to pare things down a bit. I stuck to my usual method (looking up the supermarket flyers and basing the menu around the meat and produce that’s on sale), but I was a little more severe about it than usual, and managed to slice quite a bit off the grocery bill this week, so that felt good. We still ate pretty well. Here’s what we had:
Fancy chicken sandwiches, raw broccoli, fake Pringles
Just regular chicken burgers, but on ciabatta rolls, with red onion, tomato, aioli mayo, and smoked gouda (which was on sale). A very pleasant, flavorful sandwich.
If you are wondering what the difference is between aioli and mayo, aioli is made with garlic and olive oil and and mayo is made with egg yolks and canola oil. I suppose aioli mayo is made with eggs, olive oil, and garlic, although I didn’t check the label. Just slathered that stuff on.
Apple pancakes, sausages, OJ; gingerbread cake with lemon frosting
Damien had to go to Florida for a quick business trip, so we did the ol’ “Daddy’s away, let’s just have pancakes” routine. You know how, when you’re making pancakes, the first batch turns out terrible? This was like that, except all the other batches were also terrible. I have no idea what my problem was, but I absolutely massacred these pancakes. I also got very frugal and chopped up and threw in some quite elderly apples that I probably should have just let go in peace. The kids were very gracious, though, and ate everything up.
I had more success with dessert, which was a belated birthday cake for Clara. I used the King Arthur gingerbread cake recipe. I am a pretty poor baker, prone to mid-recipe panics and irrational sulks, but King Arthur has saved my bacon more than once, and I recommend them if you are a baker who lacks confidence.
This is a classic gingerbread cake recipe, with coffee, plenty of molasses, and all the cozy autumn spices.
I made a double recipe and baked it in silicone rounds, and they turned out lovely.
You’re supposed to serve gingerbread with just a dusting of confectioner’s sugar, or maybe some whipped cream, or possibly a light glaze, but this was a birthday cake, so I went whole hog and made a big batch of thick lemon buttercream frosting. I followed this Sally’s Baking Addiction recipe (it’s just a basic buttercream recipe, made with heavy cream, plus fresh lemon juice and lemon zest), and that, too, turned out lovely, very rich and lemony, and a pleasant pale yellow (more so than it looks in the photo below). Here I have just tossed a handful of lemon zest on top.
Then I got the brilliant idea to candy some lemon slices for garnishes. I have candied lemon peel before, for lemon meringue pie, but I wanted something a little more flashy, so I bought a bunch of hard lemon candies, smashed them with the marble rolling pin I got at the dump
and — okay, here is where I went astray.
First I sliced up some lemons and laid them on a pan on parchment paper. My first mistake is I should have laid them on paper towel, or something absorbent, because lemons do weep. My second mistake is that I smashed the candies and then decided I would melt them in the microwave and pour the melted candy over the lemon slices. This . . . kind of worked.
But the candy started sort of boiling before it was completely melted all the way through, and I was afraid of ruining it, so I didn’t have a lot to work with.
What I should have done, maybe, was sprinkle the crushed candy bits over the lemon slices and put the pan in the oven to melt it all together that way. I think. You can see that I also didn’t take out the seeds. I remember making the decision not to do this, and telling myself it would be more authentic or something, but obviously I just didn’t feel like picking the seeds out.
Anyway, I ended up with more or less candied lemon slices that were a tiny bit floppier than I would have liked, and a little bit weepy. As someone who got a little bit weepy over a Gary Larson cartoon yesterday, I really cannot judge the lemons for this.
Then I watched my ten millionth video on how to frost a cake, frosted the cake, loused it up completely like I always do, and decorated it with sort-of candied lemon slices, marigolds (which are edible), and some candied ginger slices. I also threw on some candy squiggles that I had the foresight to make, once I realized that the candy was going to end up squiggly whether I wanted it to or not. And it turned out kind of pretty!
Weird, but pretty. The candy squiggles give it a bit of a doctor’s signature look, which I always think is nice. And see, you can see how the lemons are weeping.
There there, lemons.
Actually, I think it’s the lemon candy that’s weeping. It’s too bright to be lemon juice. I don’t know. Well, the cake itself was good. Moist and dense, but still tender, and not gummy.
The lemon frosting was maybe a little too sweet, but that’s buttercream for you. A successful cake overall, I thought.
Pasta with meat sauce
Damien was still away, so I reverted to an old kid-friendly meal: twisty pasta with jarred spaghetti sauce and ground beef. I did fry up a chopped onion, but I think that’s as far as I went with the seasoning. And wow, was it bland. I used to cook like this all the time.
Tuesday was a little experiment: I made just three pizzas, to see if it would be enough. In our heyday, I would make six extra-large pizzas, and there would only be scanty leftovers. As the family shifts and the birdies fly the next, I keep decreasing how many pizzas I make, and this week I had to acknowledge that, when I make four pizzas, there are leftovers hanging around all week long. So I made three, and there were three or four pieces left after everyone ate. This does not sit right, but the data is in.
Here is a pie chart demonstrating how much pizza our family ate:
Tee hee. (Then we ate the rest of it.)
Fried chicken, mashed potatoes, biscuits
Last week, while frying chicken for the chicken biryani, I thought to myself that I really ought to try frying chicken for a main course again, because it was surprisingly simple and easy, and why not?
So, the answer to this question is: Frying up six or seven pieces of chicken to go in a larger dish later in the day is one thing. Frying up 24 pieces of chicken while everyone hungrily waits for dinner on a school night is quite another. It was not simple! It was not easy! And also I forgot that only one of the big burners on the stove works properly, and the other one just stays on high and burns everything, and the other two are tiny and useless. So, that’s why not.
I don’t have regrets, though. But I’m starting much earlier in the day, next time. I more or less followed this recipe, except that I dredged the milk-soaked chicken in regular flour seasoned with salt, pepper, garlic powder, and paprika. I have to admit, it was frrrrrreaking delicious.
I over cooked it somewhat, so the outside wasn’t exactly beautiful, but it was tasty as heck, the meat was juicy, and all the kids said it was great and I should make it again. So that’s a win! Here’s my unbeautiful but tasty plate:
As you can see, I also made garlic mashed potatoes that were kind of not great. They were very small potatoes and I was rushing, so I decided not to peel them, which works okay if you are going to mash them very thoroughly, which I did not. Oh well. I make mashed potatoes infrequently enough that the kids consider them a treat and were happy to have them. Here’s the recipe, if you want to do it right:Jump to Recipe
I also made a few dozen biscuits that turned out pretty well.
I have a reliable biscuit recipe that calls for cream of tartar and egg, and the biscuits come out rich and fluffy, with a fragile, buttery crust.Jump to Recipe
Overall a popular meal. Gravy would have been great, but I just ran out of time. I also wished I had some sauteed spinach, but again, time.
Leftover fried chicken, fries, corn
I was planning (well, “planning”) Greek chicken something something yogurt sauce I dunno, but there was a lot of fried chicken left over, so we just picked up some frozen fries, heated up some frozen corn, and had chicken again.
You can see that the coating adhered nicely, even unto the second day, so I’ll definitely stick with this recipe next time. Maybe even make some gravy.
Quesadillas, chips, salsa
And then, like I said, apparently it is Friday! At least that’s what it says here. And now I’m headed to the windowsill.
Garlic parmesan mashed potatoes
- 5-6 lbs potatoes
- 8-10 cloves garlic, peeled and smashed
- 8 Tbsp butter
- 1-1/2 cups milk
- 8 oz grated parmesan
- salt and pepper
Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.
Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.
Drain the water out of the pot. Add the butter and milk and mash well.
Add the parmesan and salt and pepper to taste and stir until combined.
Because I've been trying all my life to make nice biscuits and I was too much of a moron, until I discovered this recipe. It has egg and cream of tartar, which is weird, but they come out great every time. Flaky little crust, lovely, lofty insides, rich, buttery taste.
- 6 cups flour
- 2 Tbsp sugar
- 1 tsp salt
- 8 tsp baking powder
- 1 tsp cream of tartar
- 1-1/2 cups (3 sticks) butter, chilled
- 2 eggs
- 2 cups milk
Preheat oven to 450.
In a bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.
Grate the chilled butter with a box grater into the dry ingredients.
Stir in the milk and egg and mix until just combined. Don't overwork it. It's fine to see little bits of butter.
On a floured surface, knead the dough 10-15 times. If it's very sticky, add a little flour.
With your hands, press the dough out until it's about an inch thick. Cut biscuits. Depending on the size, you can probably get 20 medium-sized biscuits with this recipe.
Grease a pan and bake for 10-15 minutes or until tops are golden brown.
4 thoughts on “What’s for supper? Vol. 311: In which I go astray with lemons”
What pizza crust recipe/premade crust do you use? My recipe is good but too heavy and bread-like for my taste…need that crisp crust!
I buy balls of Portland Pie beer dough. I think it’s a New England company, so may not be available where you are, but it’s the nicest pre-made dough I’ve ever found. Very elastic to work with, and rises well, but does get crisp on the outside.
Great looking cake!
Regarding the pizza pie chart – as a homeschool dad, my immediate response was “Once a homeschool parent, always a homeschool parent!” 🙂
The chicken looks wonderful.