What’s for supper? Vol. 166: Everything is awesome

Raise your hand if this was your favorite week ever. Yeah, I thought so. Oh well, at least we have food. Here’s what we ate this week:

SATURDAY
Grilled ham and cheese; chips; string beans

Just another busy Saturday. You can see I made another stellar shopping list, too.

Grilled ham and provolone on sourdough bread with a little mayo on the outside, fried in butter.

Sometimes we slip thin slices of Granny Smith apples inside these sandwiches before frying, but not this week.

The string beans are finally looking less wretched, though, so we had just washed and trimmed them and ate them raw. Dreaming of the garden, if the snow ever leaves.

SUNDAY
Porchetta pork roast, farro salad, garlic bread

This was most certainly a bright spot. Best porchetta pork roast in the world. A few weeks ago, the Herreid clan was in the area for a wedding, and John stopped by with a bounty of leftover food. The Herreids are all, as far as I can tell, food geniuses. Ben is the chef at Wildflour artisan pasta restaurant in Leavanworth, WA, and this porchetta is one of his dishes. If you’re ever in the area, I highly highly recommend going to Wildflour. I’ve had the chance to taste Ben’s dishes a few times, and they are outstanding.

Damien recreated the porchetta this week, with a few minor adjustments. I’ll put a card at the end (probably later today. I can’t seem to ever finish this post!).

I was working while Damien cooked, and didn’t get a lot of pics of the pork, so here are some from John Herreid, when he made the same recipe at his house:




Eh? Eh? Have mercy; it’s the food of the gods.

I couldn’t find a nice big roast so we could roll and tie it like you’re supposed to, so we just had some sort of slabs to fold in half; and I couldn’t find white pepper, so he used black pepper and a little red pepper. I always think I don’t like fennel, but when it hangs around with the right flavors, it’s heavenly. So this was fennel root with onions, sweetened with apricot preserves and golden raisins, and heated with the peppers, along with sausage, white wine, coriander and garlic. Amazing. The smell alone will absolutely murder you, in the fun way.

He prepped the meat the day before, and then started it cooking in a 185 around 8 a.m. on Sunday and cooked it until about 5:30, turning it up to 500 for the last 20 minutes. Then you blast the heat and the end and crackle up the fat until it’s ready to melt under the crust. Hot damn.

For a side, I made this farro salad which was good, but not really the right accompaniment to this particular porchetta. They both had very strong flavors which didn’t complement each other as I hoped. The porchetta was more dusky and autumnal, I guess, and the farro more piquant and summery, or something. Anyway, next time I’ll probably just serve plain bread and asparagus or spinach or string beans with the porchetta, and save the farro salad for steak or grilled chicken or something with less complex flavors.

The farro salad was gorgeous, anyway, and really fed my hunger for color. Check out the vegetables:

and check out the dressing:

I do love farro. It’s like if barley and pasta got married and had a kid, and everyone’s like, “Whoa, look who got all the best genes!”

Overall an excellent meal.

I say the combination wasn’t ideal, but yet I also ate a lot of it. A LOT.

MONDAY
Chicken burgers, fries

Monday got eaten up by the locusts, so we had some late, hurried frozen chicken burgers. Which are actually pretty tasty.

TUESDAY
Calzones, banana splits, fried cheese balls

Tuesday was Irene’s birthday, and she asked for calzones. Recipe card at the end. I made some plain, some pepperoni, and some olive. I had a lot of help from my kitchen buddy.

I made sixteen calzoni, using four balls of readymade pizza dough cut into fourths. Sheesh, I love calzoni. Is there any friendlier food?

Then you brush a little egg wash on top and they are so plump and shiny.

Notice those little balls on the plate. I had a bunch of cheese filling left over, so I added a few beaten eggs and some panko bread crumbs to it, rolled them into balls the size of ping pong balls, and rolled them in bread crumbs again.

Then I chilled them a few hours and deep fried those suckers.

They were good! I wasn’t sure if they would hold together, since they were mostly ricotta, and I wasn’t sure if the crust would be thick enough, since I didn’t bother dipping them in egg; but they turned out really nicely. I think the small size and the chilling helped them hold together.

They were very light and tender, as tasty as fried mozzarella sticks but not so heavy. We dipped them in hot marinara sauce.

The only down side was that they were absolutely overkill as a side dish for calzones! It was like going to see a Shakespeare play and then stopping off for some sonnets on the way home. I would make these again as a side dish to something that wasn’t already mainly hot cheese, and maybe stick a little pancetta or basil or something in them.


WEDNESDAY
Ham, mashed potatoes, peas

Benny asked for this dish very ardently.

I think mainly because I found some Wooly Willy dishes at a thrift store. I went looking for an Amazon link out of habit, and this is what I found:

Decorative use only, you guys. You’ve been warned.

The only useful advice I have about ham is this: if you buy a pre-cooked one, you can slice it up and then heat it, and it heats up much faster. You don’t want to know how long it took me to figure that out.

THURSDAY
Beer brats, smoked wings

Damien made this outside on the grill. Very delicious. He used his sugar rub for the wings and let them sit for several hours before grilling. He boils the brats in beer and onions before grilling. I’ll put recipe cards at the end at some point today.

I feel like we had an assortment of chips. It was only yesterday, but my memory is foggy. I blame the locusts. You can see the lengths we went to to prepare an attractive table, too. Ehh, the meat was good.

FRIDAY
Waffles, eggs, home fries

That’s what it says on the blackboard, anyway. Looking back, this week’s menu was designed to kill us quick, but here we still be.

And now I find out if the formatting is completely screwed up. I updated my blogging system and now everything takes an extra four steps and sometimes doesn’t work! It’s awesome. Everything is awesome.

Calzones

This is the basic recipe for cheese calzones. You can add whatever you’d like, just like with pizza. Warm up some marinara sauce and serve it on the side for dipping. 

Servings 12 calzones

Ingredients

  • 3 balls pizza dough
  • 32 oz ricotta
  • 3-4 cups shredded mozzarella
  • 1 cup parmesan
  • 1 Tbsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1-2 egg yolks for brushing on top
  • any extra fillings you like: pepperoni, olives, sausage, basil, etc.

Instructions

  1. Preheat oven to 400. 

  2. Mix together filling ingredients. 

  3. Cut each ball of dough into fourths. Roll each piece into a circle about the size of a dinner plate. 

  4. Put a 1/2 cup or so of filling into the middle of each circle of dough circle. (You can add other things in at this point – pepperoni, olives, etc. – if you haven’t already added them to the filling) Fold the dough circle in half and pinch the edges together tightly to make a wedge-shaped calzone. 

  5. Press lightly on the calzone to squeeze the cheese down to the ends. 

  6. Mix the egg yolks up with a little water and brush the egg wash over the top of the calzones. 

  7. Grease and flour a large pan (or use corn meal or bread crumbs instead of flour). Lay the calzones on the pan, leaving some room for them to expand a bit. 

  8. Bake about 18 minutes, until the tops are golden brown. Serve with hot marinara sauce for dipping.  

Ben Herreid’s Porchetta pork roast

Ingredients

  • 1 deboned pork shoulder
  • 2 sweet Italian sausages, removed from casings
  • 1 large onion, sliced
  • 1 bulb fennel, sliced like the onion
  • 2/3 cup apricot preserves or quince paste
  • 1/2 cup golden raisins
  • 3 cups dry white wine
  • kosher salt

spice rub (makes a little less than a cup)

  • scant 1/2 cup ground fennel
  • 1/4 cup ground coriander
  • 1/4 cup garlic powder
  • 2 Tbsp ground white pepper OR black pepper with some red pepper flakes thrown in

Instructions

  1. Directions:

    Cut open pork shoulder so that it can be rolled up. It should be cut sort of like a tri-fold brochure, keeping the fat as the outside layer. Season liberally on both sides with spice rub and kosher salt.

    Make filling by sautéing fennel, onion, sausage, garlic. Once sausage is browned and both fennel and onion is soft, set aside and let cool. Mix in golden raisins and apricot preserves. Season with salt.

    Put fennel/sausage mix inside pork shoulder and roll tightly. It will be messy. Tie with baking twine as you would a roast. Transfer to a covered roasting pan.

    Roast at low temp (185) in covered pan with three cups of dry white wine for 7-10 hours, or until the pork is fork tender. Drain the drippings and set aside.

    Uncover and roast at 500 for 20 minutes or so, rotating the pan midway through. You want to crisp the exterior up and render the outside fat.

    Slice and serve.

    If you like, reduce the drippings to add back in on top of the pork.

What’s for supper? Vol. 113: Just pretty much all the food. All of it.

First a prayer request: My father is in the hospital, waiting for heart surgery. He’ll have a triple bypass, or possibly a quadruple bypass, on Tuesday. We’re very glad this surgery is available, and have high hopes he’ll start feeling better than he has in a long time once he’s recovered; but of course the recovery is long and hard, especially since he is 75 and has other medical issues. He lives alone, close to where my mother’s nursing home, but an hour or more away from all his children, so the logistics are a little daunting.
Thank you!

And now the food! We ate so much ridiculously good food this past week:

SATURDAY

Gosh, this seems like so long ago. Saturday we went ice skating and came home to have hot chocolate, popcorn, and grilled ham and cheese. Corrie was very very enthusiastic about skating and won all the races.

I did a lot of skating with Benny, until the moment came when I leaned too hard on the skating frame and it collapsed. Le sigh.

***

SUNDAY
New Year’s Eve. We pretty much ate all the food that is available to the known universe. 

Some friends sent a huge, spectacular hamper packed with luxurious treats, so we hauled out all the various tea sets you accumulate when you have eight daughters, and had a sort of rolling English tea party. Tragically, I forgot to take pictures of my own, but you must take my word for it that it was fancy beyond all reason:

If you don’t have extraordinarily generous friends who send you luxury hampers, I recommend getting some right away.

While everyone continued feasting and being fancy, my husband casually strolled into the kitchen to prepare, you know, a little sauteed scallops topped with shredded duck and Hollandaise sauce.This photo miserably fails to capture how rich and sumptuous this dish is.

If you don’t have a husband who likes to casually stroll into the kitchen and make your dreams come true, I recommend getting one right away.

This dish is not an obvious combination of flavors, but it makes so much sense once you’re shoveling it into your mouth.I thought duck would be more or less like dark turkey meat, but it’s really almost closer to lamb. So good. A wonderful meal for a special treat. (Aldi has both duck and scallops on sale every so often!)

And now the sushi! Yes, we had a sushi party on the same day as our English tea and our duckstravaganza. It made sense at the time.

First, I bought good rice and several packages of nori, soy sauce, rice vinegar, wasabi, pickled ginger, a little jar of roe, tuna steaks that were frozen at sea, some seared and seasoned tuna, canned salmon for the sissies, fake crab legs, toasted sesame seeds, avocados, mangos, carrots, cucumbers, and chop sticks, which we forgot to use.

I bought a sack of Nishiki rice, which is just gorgeous, like mother of pearl. It is expensive, but definitely worth it for a treat. I used the sushi rice recipe in this post (after skimming, with growing horror, through numerous other recipes that discussed whether it was more auspicious to rinse the rice 54 or 128 times before cooking), except I didn’t use quite that much salt. I cooked six cups of raw rice in the Instant Pot, which makes good sticky rice.

While the rice was cooking, I peeled the carrots into strips and pickled them, and we stirred some hot sauce into some mayo, and sliced the tuna as thin as I could, and the kids helped prep the avocados, mangoes, and cucumbers. It was all so lovely.

Now that I have ramekins, I use them all the time. Ramekins!

When the rice was done, I carefully sprinkled the vinegar mixture over it (I sextupled the recipe, but didn’t need that much) and then Benny’s moment of glory came: She used her special gold lace fan to vigorously fan the rice while I carefully turned it:

I guess you fan it to evaporate the vinegar, so the rice takes on the flavor without getting mushy. It worked!

We couldn’t find the rolling mat, so we opted for sushi cones, where you break a panel of nori in half, set the rice and fillings on one side, and roll it up diagonally. It took a while to get the hang of it, and they were not dainty, but on the other hand, NOM NOM NOM NOM NOM.

We kept the rice covered while everyone took turns building their sushi cones.  A few variations:

It was fantastic. Just about everyone found some combination to their liking. Some of the kids skipped the nori altogether, and made deconstructed sushi; some of them just used rice and vegetables; some of them (okay, me) just parked themselves in front of the tray and systematically worked through eleven different combinations.

We’re doing this every New Year’s Eve from now on. What ingredients would you add?

***

MONDAY
Birthday! Baby New Year turned twelve and requested calzones. 

To make twelve calzones, I used three balls pizza dough divided into fourths, then made the cheese filling (this was more than enough):

32 oz ricotta
3-4 cups shredded mozzarella
3/4 cup parmesan
1 Tbs garlic powder
2 tsp oregano

1 tsp salt

I stretched the dough portions into the size of small plates, then added a ball of cheese mixture, plus whatever fillings were requested. I folded the dough over and pinched the ends tightly shut, then pressed the calzone to spread out the filling evenly.

We greased two baking trays with shortening and sprinkled them with corn meal, laid the calzones on (with a few inches in between, as they puff up), and brushed the with egg yolk beaten with a little water.

I baked them at 450 for — okay, I don’t remember how long. Maybe 15 minutes?

 

Then we served them with ramekins (ramekins!) of hot marinara sauce for dipping.

We made this one-bowl chocolate cake recipe. I didn’t taste it, as chocolate is a huge migraine trigger, but it looked pretty good. Decorations courtesy of the 90% off shelf after Halloween. I’m a saver.

We made chocolate frosting with a recipe on the side of the cocoa powder can. I think it was just shortening (we had run out of butter!), chocolate, and powdered sugar.

My son took a few pictures of his sister blowing out her candles, and then Google helpfully and spontaneously merged them into this horrifying glimpse into the spirit realm of birthdays:

I don’t want to know what that creature wished for.

***

TUESDAY
Chicken enchiladas and beans and rice

One of the college girls offered to make chicken enchiladas before she flies away again. They were so good. She used boneless chicken thighs with Pioneer Woman’s recipe,   and made thirty nice enchilada longbois, some red and some green.

I made some quickie beans and rice. Cooked up a few cups of rice and added a can of black beans and a can of chili kidney beans, drained, a can of Ro-Tel tomatoes, some jarred jalapenos, and a bunch of cumin, chili powder, and salt.

***

WEDNESDAY
Pork ramen

We just had this, but I like it. I browned up some boneless pork ribs in olive oil, then sliced them thin, and then I cooked up some frozen stir fry veggies in the pork pan. I made a dozen or so soft-boiled eggs in the Instant Pot. The trick is to do a quick release after cooking, then dunk them in ice water, and then shells slide right off, almost in one piece. Not necessarily easier than using the stove, but a good trick if the stove is in use or if you really want unblemished whites.

 

I served a big pot of cheap ramen and let people choose pork, veggies, and eggs, plus sesame seeds, hot sauce, soy sauce, and chopped scallions.

Do you make fancy ramen? What do you add? I like this meal, but would like some more variety in the add-ins.

***

THURSDAY
French toast?

I am not sure. We had a pretty good storm going, and school was cancelled, but we got the news in the morning that my dad was going to need heart surgery, and was going to meet with the surgeons on this day.

So Damien and I rolled slowly north through the storm to the hospital while the kids managed at home. We had a good visit (the only thing my father requested was The Odyssey, Fagles translation) and I like the surgeon.

We thought we’d have to spend the night, but the snow slowed down toward evening, so we pushed ahead to get home, stopping only for Five Guys, because where else would you go on your way home from a visit to the cardiology wing?

I know this isn’t the popular opinion, but while their fries were quite good, I thought the burgers were just okay. The meat was kind of mealy, and the buns were just too greasy to be enjoyable. Huge portions, though. You can see that I am not complaining.

Then we trundled the rest of the way home through the last of the storm, and Damien installed me on the couch with a lot of red wine and The Big Lebowski. 

***

FRIDAY
I think we are having beef stew.

We’ll say an extra decade of the rosary because it’s Friday, but I have this big hunk of beef going unheeded in the fridge, and it has been quite a week.

QUITE A WEEK. Here is a picture of my dad from this summer, talking (possibly about the Declaration of Independence) with my brother Joe:

My father’s name is Phil, if you’d care to mention him in your prayers! Thank you.

What’s for supper? Vol. 75: Garlic will save the world

Good grief, Vol. 75? What do you know about that?

The little rats stole my chalk, so my weekly menu blackboard isn’t telling me anything. Here’s the best I can recall:

SATURDAY
Calzones; birthday cake

We had four extra 13-year-old boys in the house for a sleepover, and the birthday boy requested calzones for dinner. Easy enough! I used premade pizza dough, and divided each ball into four calzones. Roll ’em out, add a scoop of filling, fold the dough over and pinch it closed. We made twenty calzones, plus an extra pizza for weirdos who don’t like calzones, plus a gluten-free pizza for that one guest. This is one of the benefits of being used to cooking for twelve. You  might as well cook for sixteen, and you might as well also make cupcakes, plus special cupcakes, plus this, plus that, why not. Your life is already ruined anyway.


For the filling, I used either eight or twelve cups of shredded mozzarella, probably eight, and 32 oz. of ricotta, plus a bunch of parmesan. After you crimp the edges shut, you can press on them to distribute the filling more evenly. Lay them in a greased pan with space to expand (I put three on a full-sized cookie sheet), and brush with egg wash.

Bake for about 20 minutes in a 450 oven. Serve with warm tomato sauce for dipping.

The cake was just one disaster after another. It was supposed to be chocolate, but I got yellow mix. So I was going to add cocoa powder, but we were out. So I told him I’d make chocolate frosting. Then I somehow bought cream cheese frosting. Then I reversed the colors on the design by mistake; then the sugar sheets I bought were too dry to use, so I piped in the designs with frosting in a sandwich bag that I bit a hole in.
But, I did NOT spell his name wrong.

Here’s a side-by-side comparison of the cake I was trying to copy and the cake I eventually presented to my beloved son:

Ehhh, whaddaya whaddaya. He liked it. We also made a Super Smash Ball pinata, which turned out just as malformed and blobby as the cake, even though a Smash Ball is just a round ball with different colors all over it. He liked that, too. We like him!

***

SUNDAY
Spaghetti carbonara; salad; garlic bread; ice cream sundaes

Unaware that the Solemnity of St. Joseph was moved to Monday, we went ahead and celebrated with bacon and ice cream on Sunday. A not-great photo of a terrifically yummy meal here:

If you’re not familiar with carbonara, it’s easy and wonderful. You fry up some bacon and cut it into bits, then cook up a bunch of pasta. Drain it, add in the bacon and a truly ridiculous amount of parmesan, butter, and tons of pepper, and mix it up. Then, you stir in a bunch of raw egg, which cooks itself right onto the strands of pasta, melding with the cheese and the bacon. Heavenly.

Here’s the recipe from Fannie Farmer. Please note that the very next recipe is for Spaghetti with Lima Beans. This shows that even the great Fanner Farmer has her limitations.

***

MONDAY
Beef barley soup; garlic knots

A tiny bit disappointing, but I’m not sure why.
I cut up the beef (chuck roast or something) into cubes and sauteed it in the Instant Pot along with diced onions and garlic. When it was almost all browned, I added diced carrots, a can of diced tomatoes and juice, some beef broth and red wine, and most of a little pouch of mixed grains.

I couldn’t find barley anywhere, and last time I asked a stock boy for help, he was a huge jerk about it, and I was mad for ten days. I just want barley! You work at a supermarket! Do you even understand that you wouldn’t have a job if people like me didn’t need things like barley? Maybe I’ll just go home without buying anything, and then you can have your ideal work day of nobody bringing money into your place of employment! That seems like a solid business model! Jerk.

I pressed the “soup” button, because I was making soup and feeling belligerent, and didn’t feel like checking if that’s how you’re supposed to do it. Looking back, there was a lot of belligerent cooking this week. Hence all the garlic, I guess.

The soup was fine; it just didn’t live up to the Platonic ideal of beef barley soup, and this grieved me. Should’ve added more garlic.

For the garlic knots, I used readymade balls of pizza dough. Cut each ball into twelve pieces, roll them into snakes, tie them in a knot, and top each one with garlic or garlic powder, parmesan cheese, and a little salt. Bake on a greased pan at 425 for . . . I dunno, eleven minutes. Always a hit.

***

TUESDAY
Hot dogs; cucumber salad

There are suddenly these giant, beautiful cucumbers for really cheap, so I bought . . . kind of an inappropriate number of giant cucumbers. They just looked good, okay?

Tito Edward’s eye just started ticcing, and he doesn’t even know why.

I sliced them pretty thin and mixed them with a dressing made of plain yogurt, tons of minced garlic, a little lemon juice, red pepper flakes, and salt. Wish I had had some parsley and red onions. It was tasty and interesting, although it probably wasn’t necessary to add nuclear holocaust levels of garlic; but I’ll probably do it again next time.

I took a picture, which I’m adding only because I forgot to take a picture of the next meal, which was actually good to look at.

The other day, my son woke up and couldn’t find any clean jeans or khakis, so he was forced to put on dress pants. He evened it out by wearing a ratty T-shirt.

***

WEDNESDAY
Pepperoncini beef sandwiches with provolone; french fries; raw stringbeans

A swell and laughably easy meal in the slow cooker or Instant Pot.

You just dump a hunk of beef in, empty a jar of pepperoncini in with the juice, and let it cook until it’s tender. I’ve always made this dish in the slow cooker, and it comes out ready to fall apart, like pulled pork. This time, I used the “slow cook” button on the IP, which runs for four hours. It wasn’t quite done when I checked, so I pressed the button again, and let it run for another hour-and-a-half. It wasn’t shreddy, but nicely tender, so I sliced it. I think I prefer it that way. Less time probably would have worked even better.

I forgot to cut the tops off the peppers before adding them to the pot, so it was only mildly spicy.

I served the meat on ciabatta rolls with sliced provolone and horseradish sauce. Tragically, I had snacked so much before dinner, I wasn’t hungry enough to eat it. But it smelled fab-u-lous.

Stringbeans finally look decent again. Just popped the stems off and served them raw. Spring is coming, dammit. We can have juicy green things again.

***

THURSDAY
Roasted chicken on salad; grapes

We were home for a total of about eleven minutes on Thursday, so it’s a miracle I got dinner made. I doused the chicken breasts with lemon juice, olive oil, garlic powder, salt, and pepper, and shoved them under the broiler for 25 minutes or so, then sliced it up and served it on bagged greens. Bagged greens will save the world.

***

FRIDAY
Eggs and risotto and . . . frozen peas? Salad? Maybe green peppers?

It’s been a week without risotto so far! This aggression will not stand, man. (For more on risotto and how it alone can justify the purchase of an Instant Pot, see last week’s post.)

***

What’s for supper at your house? What’s the longest you can go without garlic?