All week long, the kids have been asking me why it is raining. I don’t know why they’re asking me. It’s not like they think I know anything. The truth is, I made it happen, partially because I like to suffer, and partly so I could make soup one more time before summer. But I didn’t tell them that; I just made the soup, so we could all suffer. (It was delicious soup!)
Fried chicken caprese sandwiches, Aldi Cheetos
I bought one of those enormous sacks of miscellaneous chicken breasts suspended in frozen wads of broth, with the intention of doling them out over three meals. It actually worked, to my surprise (I was expecting doom and disaster, as usual). This chicken is actually okay, as long as you’re using it as a sort of raw material, like tofu or polymer clay, rather than as a centerpiece.
Saturday we had chicken caprese sandwiches. If I have actual fresh chicken breasts, I will roast them with oil, salt, and pepper, but I thought these chicken wads needed more help than that. So I dredged them in eggs and milk and then seasoned panko crumbs, pan fried them, and then put them in the oven for a while to make sure they were done all the way through.
I served them on ciabatta rolls with olive oil and balsamic vinegar, salt and pepper, and of course mozzarella, tomatoes and basil. Not spectacular, but fine.
I haven’t really started my garden yet (we can’t plant anything but the heartiest things until May), but I’m already feeling the freedom of knowing I have decided not to grow tomatoes this summer. Homegrown tomatoes bring me nothing but grief, and hardly any tomatoes. I’m just going to excuse myself this time, and grow mostly flowers, plus a bunch of vegetables that don’t have all this weird cultural “oh yeahhhh, this here is the good life” baggage. I’m planning rhubarb and asparagus and strawberries and maybe some eggplant, probably various squashes and pumpkins, and I think some Brussels sprouts made it through the winter. And flowers!
Spicy pulled pork on tater tots with cheese
First I started some focaccia dough for Tuesday. I saw all those beautiful focaccia loaves people made over the pandemic, with little garden scenes picked out in vegetables, but I never got around to trying it. But Sip and Feast promised an easy, no-knead recipe that is best if you start it fermenting several days in advance, so that’s what I made.
So much olive oil, goodness! I made a double recipe.
So I put that away in the fridge, rested on my laurels for a minute, feeling domestic goddess-y and accomplished thinking about how Tuesday’s dinner was already halfway done, until I suddenly realized we also needed to eat something today. Boo.
But, pulled pork is easy. It was a bit of a strange combination in the slow cooker, but here is what I did: First I cut the pork into hunks, seasoned it heavily with salt and pepper, and browned it in oil. Then I put it in the Instant Pot with a can of Cherry Coke Zero, three clementines cut in half and squeezed, a few big dark reg, glossy guajillo peppers, a handful of little orange arbol peppers, a heaping tablespoon of cumin, and a bunch of oregano. I left all the seeds in the peppers, and just tore the tops off.
Then I pressed “meat,” which just makes me laugh. Do it! Go be meat! Away! and left it alone to think about life for the rest of the day.
When it was almost time to eat, I pulled out most of the clementine rinds and about half the peppers, and shredded the meat.
I drained the liquid, but ended up adding some back into keep the meat moist while it was heating back up while I cooked some tater tots and shredded some cheese and sliced some onions.
I had my pile of food in this order: Tater tots, then shredded cheddar cheese, then hot pork to melt the cheese; then cool onions and sauce on top of that.
It was really good. Not a delicate or sophisticated dinner, but REALLY GOOD. I did a bunch of digging and heavy yard work on Sunday, and this was a fine reward.
On Monday I drove an hour and a quarter to a super Newhampshirey-ish place to pick up a free load of bricks, and let me tell you, it was a lot of bricks! A! Lot!
I haven’t figured out exactly how many I will need for my patio, but if the answer turns out to be “quite a few,” I may have arrived. I did start digging, and I’m gonna do a lot more digging this weekend, when it stops raining.
For supper: Chicken wads, day 2! I broiled them with oil, salt, and pepper and served them in slices with salad greens, chopped bacon, hard boiled eggs, red onions, leftover croutons from last week, shredded cheese, and those crunchy fried onions that come in a pouch.
Nice little salad, much protein. I had mine with ranch dressing. This isn’t strictly speaking a Cobb salad, which is supposed to be laid out in cute little stripes and is supposed to have avocados, tomatoes, and I forget what else — I think chives, and probably some other kind of dressing. Get off my back, man! Cobb salad sounds better than “wadd salad!”
Sausage and kale soup, focaccia bread
Tuesday it was time to take the dough out of the fridge, that had been lurking there since Sunday afternoon. It needed 3-4 hours to rise, and then you just spread it in a pan, let it rest a little bit and then re-spread it, and then let it rise a little more, and then you can decorate it and bake it.
I was rushing a bit and hadn’t really made a plan for how to decorate it, so I just grabbed what I could find, which was grape tomatoes, radishes, scallions, some garlic scrapes, red onions, and kale.
I thought the design turned out pretty (well, one did. The other one was kind of lame), but I didn’t know how well it would hold up in the oven.
I actually baked it for slightly less time than it recommended, but one pan was still slightly burned, and the other was right on the verge.
Still pretty, though! The dough is very stable as it bakes, so the design stays where you put it. I call it a success.
Although the truth is, if you ever want me to do anything, anything at all, just offer me hot tomatoes baked into fresh bread. I will walk off a cliff with my eyes wide open, if I think there’s hot tomatoes baked into fresh bread at the bottom.
It had a thin crust and was quite chewy, and the inside had very large air holes
(which I imagine was the result of letting it ferment for three days). I’m not a big focaccia expert, but I think this is how it’s supposed to come out.
Guess what? Most of the kids wouldn’t even try it, because it had kale on it. Honest to goodness. Kale isn’t even that big of a deal. I feel like it’s like Sriracha sauce or Mondays or the word moist: NOT EVEN THAT BIG OF A DEAL. It’s just that people keep talking and talking about it, until everyone’s like, “oh my gosh, KALE, what is it even for, it’s garbage, only insane aliens would be in the same room with it!” Like, it’s a leafy green, it has a mildly sweet taste, and you can put it in salads or soups or whatever you want. It’s kind of dense, but who the fuck isn’t. People need to settle down about kale.
Anyway, then I made some soup, also from Sip and Feast, with sausage, potato, cannellini beans, and kale. Very simple, easy li’l soup, tastes nice. I took a bunch of extremely blurry pictures for some reason.
I grated some parmesan and set that out with the soup and the piping hot focaccia
and everyone stared at it and went to get some ramen or frosted flakes. I’m actually only pretending to be mad. I ate most of both loaves of focaccia myself. Can’t be mad. Too full of focaccia, here at the bottom of my cliff.
Chicken fried rice, steamed pork and mushroom dumplings
On Wednesday, Elijah made supper, hooray! He took a cooking class last year and has a few recipes he likes.
It was tasty if basic,with rice, onions and garlic, some frozen veg, chunks of chicken, scrambled eggs, and soy sauce.
But nothing can beat that wonderful flavor of someone else making dinner, let me tell you. And we also got a lot of mileage out of “you telling me ELIJAH fried this” etc etc.
I stopped at the Keene International Market and picked up some frozen pork and mushroom dumplings, which I steamed in my nice little bamboo steamer,
and I served them in one of the dozens of dishes Clara brought home from pottery class.
I’ll tell you, one minute you’re wiping bottoms, pouring juice all day long, and begging them to stop eating crayons, and then next minute you’re eating the dinner they cooked you off the pottery they made by hand. And looking the other way while they eat crayons, because you know everyone is on a journey.
But seriously, Clara brought home some amazing pottery.
and we don’t even have crayons in this house.
Koftas, yogurt sauce, Jerusalem salad, pita
Thursday I made what probably can’t really be called koftas, because they’re round instead of sausage-shaped, and broiled in the oven rather than grilled or roasted on a spit, and not on sticks. They were, however, juicy and delicious and to me they tasted middle eastern.
I mixed about five pounds of ground beef, five eggs, and then just started slamming in anything that smelled like it belonged in a hot tent: sumac, coriander, paprika, cinnamon, onion powder, garam masala, za’atar, and salt, and a big handful of fresh mint from the yard. Then I discovered I had used up all my breadcrumbs on the chicken on Sunday, so I made about six pieces of toast, and then microwaved them to really blitz the moisture out, and then ran them through the food processor.
When it was almost time to eat, I cooked the meatballs on pans on racks in a 450 oven for about 25 minutes.
I also made a bunch of yogurt sauce with fresh garlic and fresh lemon juice and kosher salt, and I made a nice Jerusalem salad with tomatoes, cucumbers, fresh mint, fresh flat-leaf parsley, a little red onion, fresh lemon juice, and salt. And that was it! A simple but nicely balanced meal.
I briefly considered making pita or maybe making taboon bread, but we still had leftover focaccia, so I just stopped at the store and bought some pita.
I think we are having quesadillas. Truly, I hated this week. Everyone was fighty and bighty, especially me, and it rained a lot, and I forgot about a bunch of forms I was supposed to fill out, and even though the sack of chicken wads worked out, it made me mad all week. The more I think about it, the more it was clearly the chicken’s fault.
However, the ducks are growing nicely. EJ has started quacking, not just peeping, and Corrie has been great with them. They’re huge! Almost ready to live outside.
And I think the sun is going to come out this weekend. Literally, I mean, and also maybe figuratively; who can say? And I do have a lot of bricks. And ducks. Oh, and I fixed the What’s for supper volume numbering. Well, I didn’t fix it, but I got back on track. It went: 323, 324, 325, 236, 237, 238, 239, 240, 242, 242, 243, 244, 245, 11. But now we’re back on track. Quack!
9 thoughts on “What’s for supper? Vol. 326: Wads for supper”
So many good meals in a week! I admire how ready you are to make all these different and beautiful types of bread.
I’m about to add your kofta dinner to my next menu (we do mince Mondays and fish Fridays over here). I have discovered that a 1.5 tbsp ice cream scoop cuts down the time it takes to make meat balls, so I’m no longer reluctant to make them.
One thing I never saw you have is chili dogs or just chili that I remember
True, we’re not big chili fans. Or at least, I am, but nobody else in the family is! We used to have it a lot when we were broke, and I guess the family got pretty burnt out on it. We do have chili verde every so often, and Damien made a spicy beef chili once for Indigenous Peoples Day, IIRC. I think we had chili dogs with canned chili once for a Hot Dogs of Many Nations buffet at one point. Probably more information than you wanted, haha. I’m definitely not putting off other work by thikning about all the various chili I’ve eaten over the years, not me.
That fococcia is so pretty. I do many things well in the kitchen, but making any sort of decorative food is not one of them. I love seeing the beautiful things other people make, though.
Perennials like asparagus and rhubarb are the best return for your investment in a vegetable garden. Plant them once, eat them for years. Also, they’re the first things to be edible in the spring and are thus more exciting than when everyone is all jaded in September.
Heads up: rhubarb is poisonous for dogs. So maybe fence it off if you didn’t plan to already.
The focaccio is so pretty and springlike, and your daughter’s pottery is great! Some years I have so many tomatoes I’m bringing them to everyone I know; other years I would have been better off just buying them with the money I spent on plants (actually used to grow them from seed when I was a teenager) – problem is you don’t know what kind of year it will be when you plant them. Same with basil and zucchini. Being a farmer is hard. However, zinnias always work for me and I have a lot of them! The ducks are getting big fast – too bad they won’t cook when they grow up…
Mary Jean – I’ve had great luck with Brandywine heirloom tomatoes. I planted them a few years back from seeds I started and now they come back every spring. (First time happened by accident). The Philadelphia climate is just right for the Brandywines. I don’t do any seed harvesting but I do mulch the end of season plants right back into the soil. I also grow an heirloom cherry tomato but I don’t remember what it is.
Simcha – I love that focaccia so much I’m going to try to make it for a bridal shower I’m hosting this summer. Thank you for that beautiful inspiration!
Clara- that pottery is really cool. So much talent you have!
For what it’s worth, our tomato plant luck is also pretty hit or miss, but cherry tomatoes are always a success. All the better to make that spectacular looking focacia!
That is the prettiest focaccia I’ve ever seen!