After watching many secular media outlets butcher these very ready facts about gluten in the Eucharist, though, and after seeing educated Catholics retreat huffily into their corners, I began to wonder if I have a dog in this fight, after all. Maybe we all do. Because maybe this is not the first time we’ve seen some version of this fight.
Hooray, a Friday food post again! I actually spent last Friday, Good Friday, cooking and not tasting. IT WAS HARD. But I was way behind on Passover cooking, so that’s how it turned out.
Here’s what we had this week:
Holy Saturday is when we have our Passover seder. On the menu for the feast:
Chicken soup with matzo balls
The soup turned out much buttier than usual; no idea why. It’s supposed to be on the clear side, and “golden” (i.e. shimmering with fat). Tasted great, though.
Gefilte fish (store bought) with horseradish
and Garlic cinnamon chicken and
A tiny bit of roast lamb (it hadn’t gone on sale yet!)
You can find recipes for all of the foods above in this post.
The only thing I intentionally made different this year was to cook the spinach pies in mini muffin tins, rather than in a pie plate. I just don’t think you should hear “pie” and then taste spinach and onions. (For some reason “spinach muffin” doesn’t trouble me.) I thought they were cute and tasty this way, and will make them this way again.
I didn’t have a meat grinder this year (but am eyeing this attachment for my Kitchen Aid), so I made the four pounds of chopped liver in small batches in the blender. This was not a gratifying experience. It wasn’t velvety smooth, but still delicious.
Chocolate walnut cake with apricot
Lemon sponge cake
Four kinds of macaroons (store bought)
Chocolate-covered jelly rings
Chocolate-covered halvah (sesame candy)
Sesame crunch candies
Pistachios and almonds
Chocolate caramel matzoh
I moaned and groaned over not having any fruit slice candy this year, but we survived.
Both cakes were from new recipes this year. The chocolate one had a nice flavor, but it was squashier than I would like. Pretty, though.
The lemon one also tasted fine, but man, it was dense. No sponge about it. I just don’t have a light touch with baking, and baking without flour or yeast is just asking for some really compact treats! I think I used the recipe on the side of the potato starch can.
And boy, there were plenty. And of course hard boiled eggs, and a world of Easter candy.
Matzo brei, salami, dill pickles, grapes
Matzo brei is a weird little recipe that everyone should know. You take a sheet of matzo, break it into chunks in a bowl, and pour hot water over it. Let it sit for thirty seconds or so, and then press the water out. Then beat up two eggs, stir in the drained matzo, and fry the mixture up in some hot oil, turning once, until the edges are crisp.
You can serve it with jelly, you can serve it with salt and pepper and fried onions, whatever. It’s SO GOOD. Worth venturing into the Jewby aisle to get yourself a box of two of matzo, believe me.
Beef banh mi
Remember when I asked how to make Easter last for fifty days? You could do worse than making a lot of banh mi, especially if you just happen to have a lot of leftover chopped liver in the house. These sandwiches were out of this world.
In the morning, I sliced up some carrots as thin as I could, then put them in a jar to pickle with some white vinegar, a little water, and some sugar.
Then I sliced the meat (I used London broil) pretty thin and put it in a bag to marinate, using this recipe. I let it go for about six hours. My husband cooked up the meat — well, first he ran out for more bread, because I burned the first batch while toasting it. Then he toasted more bread, and then he cooked up the meat in a single layer on a roasting pan under a hot broiler, just enough to blacken the edges a tiny bit.
So, the smell. This marinade calls for garlic, shallots, and fish sauce. Benny spent the dinner hour hiding under a fleece Our Lady of Guadalupe blanket and weeping because the house smelled “wike dog frow up.” Which, well, she wasn’t wrong, especially early in the cooking. But it tasted so good.
Toasted rolls with mayonnaise, lots of cilantro, pickled carrots, sliced cucumbers, the meat, and then chopped liver. Oh, my stars. The sweet, savory meat frolicking with the snappy, sour carrots, and the strong, bitey liver cuddling up to the cool cucumbers and cilantro. It was so good, it was almost indecent.
Hot dogs, chips
I spent the afternoon sorting winter clothes to be stored away. Four hours from start to finish:
so the kids made hot dogs.
Instant pot mac and cheese
I made a triple recipe of this in my Instant Pot (associates link). The hot sauce and mustard give it a good flavor. This is miles easier and faster than cooking the pasta, cooking the sauce, and then mixing them together and baking it. Also, this time, I read the directions more carefully and did not shoot a geyser of yellow cheese at the ceiling through the steam vent.
Roast lamb, challah, maybe asparagus if I remember to get some
Today is Friday within the octave of Easter, or, as it’s traditionally known, Meatster Friday. Leg of lamb was at the astonishing price of $2.99 a pound, so I got a niiiiiice big one. Gonna stud it with slivered garlic and rosemary, slather it with white wine and honey, and roast it.
Gonna try out this challah recipe. Here’s a pic of the last time I made challah:
And now I’m running out to buy some yeast. Benny says, “Yeast makes everything rise! God thought of it! He thought of everything! He made friends and family! He made sisters and brothers! And cousins! Well . . . I’m not so sure about cousins.”
Sorry, cousins. I don’t know how you earned a place in Benny’s theodicy, but there it is.
Happy Easter! Happy Meatster! He is risen! Let’s eat.
My mother used to eat leftovers for lunch, and sometimes for breakfast. Her method was to take whatever she could find, put it in a pot, douse it with the salsa that she bought by the half-gallon, and stir until it was all hot and horrible. You may think that she did this just so she wouldn’t have to share it with her eight locust children, but she actually liked it that way! Although there is that disconcerting thing that happens to you when you’ve been a mother for a while, when you honestly can’t remember if you like something, or if you’ve just put up with it until it feels familiar, and that’s close enough.
Question of the week: Do you have a crazy food combination that only you think is delicious?
OMELETTES; HASH BROWNS
Omelettes (mushroom, leftover ham from last week, and cheese) and frozen hash browns, served with a shining lake of ketchup.
There are really only a few times when I feel like we have a really big family. When I stand over the counter cracking 36 eggs into a bowl is one of those times.
I always catch myself thinking, “Why don’t they sell giant bulk egg?” I know they sell bags of frozen egg product, but can’t someone just make chickens bigger, so I can just be like, “I’ll take one egg, please, 48-oz. size, and a hammer. And this lamp, and that’s all I need.”
HAMBURGERS; CHIPS; ICE CREAM SUNDAES
Hamburgers! Chips! Ice cream sundaes! I’m the best mother ever. Also I let them eat donuts
and ice off the wading pool
SPINACH TOMATO TORTELLINI SOUP; QUICK GARLIC CHEESE BREAD
This meal had such promise. The soup (recipe from Damn Delicious) was very fast to throw together, but it would have tasted much better if we had eaten it right away. But I made it in the morning and let it simmer all day, out of soup habit, and by the time we ate it, tortellini entropy had set in, and the spinach was not a pleasant color. I’ll make this recipe again, but I won’t overcook it.
And next time I won’t BURN IT *sob*. So depressing. I kept telling myself I couldn’t really taste the burn, but people who can’t taste burn don’t have to say things like that to themselves.
The quick garlic cheese bread was quick, and it was bread. I know it was also garlic and cheese because I put those ingredients in with my own two paws, but you sure couldn’t taste either garlic or cheese. It’s good to know there is a quick bread that doesn’t taste like dessert, but I’ll keep looking for a different recipe. And someday, oh someday, I will master the art of Mixing Batter All the Way Down, so I don’t get Surprise Flour.
So these are my new silicone pans! They were $2.99 at Aldi. All my loaf pans are rusty and gross, so I thought this would be a good time to find out if silicone is really so great. So far so good! The loaves popped right out, no trouble. My hope is that some kind of horrible petrochemical leeches into our food and we all turn into monstrous hybrids, half human, half Aldi loaf pan.
AMAZING SQUASH PORK FOOD
Either I invented something amazing, or I was very, very hungry on Tuesday.
Acorn squash mashed with butter and brown sugar,
topped with raw red onions,
topped with pulled pork,
topped with barbeque sauce,
shoved into my face with unseemly groaning noises.
Yeah, I was probably just hungry.
According to local son Moe Fisher, “They were so good! I ate until I almost puked!” No picture was available at publication.
We tried Aldi pizza dough for the first time. It stretched pretty well, and it tasted okay. Kind of tough, but I never know if that’s a bad thing, or just a style of pizza dough. Anyway, it was cheap! I know you can make your own pizza dough, but I don’t feel like it. We make four extra large pizzas.
Oh, that reminds me, I saw an unspeakable thing at Hannaford (which is where I usually buy pizza dough) in the pizza ingredients section:
Bacon Dust Vegetarian Pizza Dough.
Yes. That is what it said. With those words together in one line on the label, like they actually meant something edible.
I tried to find a picture of it, but the closest I could come was this:
Does it make me a jerk that I didn’t blank out the guy’s name? It’s only because I think he’s a hero, that’s all.
SHAKSHUKA; CHALLAH; SWEET PEPPERS and HUMMUS
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.
I’ve never made shakshuka before, but I’ve been assured it’s delicious, especially if you are drunk. Does it count if I wish I were? Here is the recipe we’re going to use.
Since some of the kids have the day off school, we’re going to seize the opportunity of actually being home, and make some challas to go with it. Here is a recipe for making the dough in your bread machine. (I don’t think that your bread machine will braid it for you, though, so you should do that part yourself.)
In the bucket of the bread machine, in this order, put:
1 1/2 cups warm water
1/2 cup oil
6 cups flour (I used bread flour – not sure how important that is)
1/4 cup sugar
1 1/2 tsp. salt
Make a dent in the top and put in
1 1/2 tsp. bread machine yeast
Set it to knead the dough. Watch the dough ball — it should be smooth and elastic and not stick to the sides. Add water or flour if necessary.
When the dough is done, divide it into four pieces. Roll three pieces into snakes and braid them together, pinching it together at the ends. Take the fourth piece, divide it into three, and braid it, too — then lay the smaller braid on top of the larger one.
Grease a baking pan and sprinkle it with corn meal. Lay the loaf in the pan, cover with plastic wrap or a damp cloth, and let it rise in a warm place until it’s almost double in size.
Beat 2-3 egg yolks up with a little water and brush the egg wash over the loaf. Sprinkle it with poppy seeds.
Bake uncovered in 350 oven for 20 minutes until the loaf is a deep golden brown.
You can slice it or tear it into hunks.
Okay, I probably wouldn’t have chosen a new recipe and homemade bread for Friday if I had remembered that we’re having a Hobbit birthday party on Saturday, but there it is. We are using a few ideas from An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery.
You know I’ll let you know how it comes out, whether you care or not.
Last week, I skipped the InLinkz button, because it was giving me grief, and I didn’t think there was much demand for it anyway; but I’d be happy to put it back if people want. What do you guys think? I’ll keep up the Friday food posts either way.
Don’t forget the question of the week!