What did we eat this week? Oh, wait till I tell you.
Recipe cards at the end.
SATURDAY
On Friday and Saturday, l’uomo and I went away! We did! It’s our anniversary this month. Twenty-one years, my friends, and it gets better and better. We had three days and two nights at the beach — longer than we’ve ever been kidless together since the day we got married — and enjoyed ourselves immensely. But I’m only gonna tell you about the food.
First night, he had the surf and turf
and I had about a bathtub’s worth of lobster formaggio.
Sharp, creamy, and wonderful. We also had lobster-stuffed mushrooms and lobster rangoon. We, um, we like lobster. I only ate half and then of course accidentally left my leftover package in the restaurant, rather than bringing it to the hotel and then accidentally leaving it in the mini fridge.
We staggered back to our room, with its sweet little ocean view balcony and there were champagne and strawberries waiting for us, plus a lovely little plate of cheeses and fruits
I’m finding it hard to believe that we ate this that same night, to be honest, after all that lobster. Maybe we ate it the next day? I do recall having a hearty breakfast the next day, and then we spent a lot of time clambering around on rocks gawking at tide pools and snickering over the people waiting in line to get into the Social Distortion concert. Someone had written BRIANNA I WILL NEVER FORGET YOU on one of the shuttered souvenir shops. And then there was this:
This has been my approach, as well, and it’s worked well for me. Hey, it’s the off season. And then more tide pools! Tide pools are the best. Look at all those little baby mussels!
We weren’t ready for dinner, as such, but a little light snack sounded all right, so we had some cocktails with a dozen oysters with plenty of horseradish, and a charcuterie board. I didn’t know what that was, but food that comes on boards has never yet disappointed me. This one was exceptionally good, with various dried meats, roast beef, pickled vegetables, sharp and tender cheeses, hot crusty bread, honey, fig paste, and the most amazing mustard.
It seems silly, but I can’t say enough about this mustard. It just transformed everything. Tell me about fancy mustards that you know about! I don’t even know what to search for, but I have a food processor and I want to be a part of this.
I think maybe it was now that we brought the strawberries out? And the other cheeses? What I’m trying to say is, salt air really gives you an appetite. We didn’t drink the champagne, because we never drink the champagne. We now have three bottles of champagne in the refrigerator, left over from last Valentine’s Day and also our 20th anniversary. I honestly don’t know why we keep buying it. If you want it, you can come over and get it. The mustard is all gone, though, so don’t get your hopes up.
Anyway, we had a nice time. Such a nice time. I love that man.
SUNDAY
Vermonter sandwiches
Back to life! Back to sandwiches without even a little bit of lobster in them. These particular sandwiches are a favorite around here. Slices of roast chicken or turkey, slices of tart green apples, bacon, thick cheddar cheese, and honey mustard on ciabatta rolls.
You can toast the whole thing for a few minutes if you like. Yum yum.
MONDAY
Various antipasti; suppli; linguine with ragu; lemon ices; pizzelle cannoli
So, on some random Monday in early October, we have a day off school for no reason and eat Italian food. Fine, it was for Columbus Day. Fight me.
We start with suppli, also sometimes called arancini. These are breaded, deep-fried balls of risotto with a core of melted mozzarella. YEAH, SORRY ABOUT COLUMBUS DAY. I’m so glad you don’t celebrate Columbus Day, because then you don’t have to eat suppli. They’re really not very good. They aren’t the food of the gods or anything. You wouldn’t wet yourself because of how meltingly fabulous they are. Don’t be silly.
When they’re frying, you don’t have to physically restrain yourself from reaching into the hot oil to grab a wonderful golden ball of glory
They don’t rest on the plate, fragrant and smiling, inviting you to break through the tender, crisp shell into the creamy risotto within
and when you break it open you won’t whimper with delight as the mozzarella meltingly swoons across your plate
It’s just food. It can’t possibly be that good, my stars. Get ahold of yourself.
We also had an assortment of antipasti, into which I put very little effort, because making suppli is exhausting, man. I cut several Bosc pears into wedges and wrapped them with paper-thin prosciutto, and that was nice. We also had various olives and marinated vegetables, cheeses, salamis, breadsticks, artichoke hearts, pesto, sun dried tomato bruschetta, and whatnot. Very pretty.
I knew I shouldn’t eat another suppli, but I did it anyway.
The night before, Damien had made his magnificent ragu, which is a tomato-less meat sauce with ground pork and beef, celery and carrots, garlic, lots of red pepper flakes, and tons of anchovies that just sort of melt. We briefly considered grinding up some pancetta, but life suddenly seemed short, so we went with a mere two meats. I haven’t written up a recipe card yet, so I’ll just link to the Deadspin recipe for now. You must try this. It’s so simple and so amazingly good.
Does it look like much? No, it does not.
But it smells and tastes like if pasta went to heaven, and this is who it gets to spend eternity with: ragu. I don’t know where me eating it fits into this cosmology, but there you are.
I had made a desultory supermarket search for cannoli shells, but quickly gave up and bought those snowflake-shaped pizzelle cookies
(photo from Wikimedia Commons)
and topped them with a scoop of simple cheese filling (ricotta with confectioner’s sugar and a little almond extract), shaved dark chocolate, and a few maraschino cherries. Nobody complained! But I forgot to take a picture.
And! I just found out this minute that you can actually make cannoli shells using pizzelle cookies. You put them in the microwave on high for 30-40 seconds and quickly roll them around something round, like a broom handle. They harden right up, and then you can fill them. What do you know! Next year in Jerusalem or what have you.
TUESDAY
More ragu on spaghetti and garlic bread
We had so much leftover food, I didn’t even need to cook more pasta. I just boiled some water and dunked the cooked leftover linguine in for a minute, swished it around, and then drained it. Good enough for the likes of us. We even had leftover garlic bread, which is unheard of in these parts.
WEDNESDAY
Pork ramen and roasted Brussels sprouts
I’ve never had “real” ramen, but it’s on my list, and in the meantime, this is a happy little meal. In the morning, I sliced up a bunch of carrots on the wide blade of the cheese grater and put them in a bowl covered with vinegar and sugar. Then I soft boiled a dozen eggs, and then cooked up some boneless pork chops in olive oil until they were almost done, then sliced them thin and finished cooking them with soy sauce.
When it was dinner time, I re-heated the pork in the microwave and cooked up a big pot of ramen, and served it with the pork, the carrots, the eggs, plus some hot sauce (where did my sriracha sauce go? I don’t know) and sesame seeds and crunchy noodles. Good stuff. So many nice variations for Fancy Ramen Nite.
The Brussels sprouts were actually supposed to be part of the Italian meal, but the very idea of green vegetables had been forced vehemently out of my head by vengeful and jealous risotto god. I trimmed them and cut them in half, then mixed them up with plenty of olive oil, salt, and pepper, and roasted them in a shallow pan. Oh gosh, the crisp little charred leaves on the outside. Magnificent.
Roasting is by far my favorite way to prepare Brussels sprouts. You could add bacon or balsamic vinegar or honey, but it doesn’t really need it.
THURSDAY
Beef barley soup and pumpkin date muffins
It suddenly got chilly and rainy after a weirdly hot and humid week, so I was glad I had put off making soup until Thursday. I do a nice, basic recipe: garlic, red onion, carrot, and beef, then beef broth, red wine, and diced tomatoes with the juice, then mushrooms and barley toward the end. You can make the whole thing in the Instant Pot pretty quickly, if you can’t leave it simmering on the stovetop.
I also made pumpkin muffins, the first of the season. These are so fast and reliable, with a cozy, spicy flavor, and you can add all kinds of friendly toppings — oats, almonds, wheat germ, or turbinado sugar. This time, I stirred some chopped dates that were lurking about in the cabinet for some reason.
These muffins always turn out wonderfully tender and moist. I got the original recipe from Allrecipes, but I use half the sugar it calls for, and they’re still quite sweet. We usually have these as a quick bread along with soups, or to put in lunches so I feel like a good mother, but you could increase the sugar (or not) and add cream cheese frosting for a pleasant dessert.
Of course you can use this recipe to make loaves, as well. We do muffins because it’s easier to keep track of carbs that way. Speaking of which: T1D kid has over six months under her belt and we haven’t killed her yet! High fives all around! She’s even running cross country now, the maniac.
FRIDAY
Pizza
We have a birthday! I have made some vague promises of a cake. We shall see.
Suppli (or Arancini)
Breaded, deep fried balls of risotto with a center of melted mozzarella.
Make the risotto first and leave time to refrigerate the suppli before deep frying.
Ingredients
- 12 cups chicken stock
- 8 + 8 Tbs butter
- 1 cup finely chopped onions
- 4 cups raw rice
- 1 cup dry white wine
- 1 cup grated parmesan cheese
To make suppli out of the risotto:
- risotto
- 1 beaten egg FOR EACH CUP OF RISOTTO
- bread crumbs or panko bread crumbs
- plenty of oil for frying
- mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)
Instructions
-
Makes enough risotto for 24+ suppli the size of goose eggs.
Set chicken stock to simmer in a pot.In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.
Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.
Pour in the wine and boil until wine is absorbed.
Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.
Add 4 more cups of stock and cook until absorbed.
If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.
When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.
-
This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!
-
TO MAKE THE SUPPLI:
Beat the eggs and gently mix them into the risotto.
Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.
Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate.
Chill for at least an hour to make the balls hold together when you fry them.
Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil.
Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.
Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over.
Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven.
Vermonter sandwiches
Ingredients
- ciabatta rolls
- grilled chicken or turkey, sliced
- crisp bacon
- Granny smith apples, cored and sliced
- cheddar cheese, sliced thickly
- honey mustard sauce
Instructions
-
Layer all sandwich elements on roll. If you like, toast the sandwich before adding the apple slices and honey mustard.
Cannoli filling
Use to fill cannoli shells, or put a scoop on top of pizzelle cookies. Top with shaved chocolate, rainbow sprinkles, maraschino cherries, etc.
Ingredients
- 32 oz ricotta cheese
- 3/4 cup confectioners sugar, sifted
- 1 tsp almond extract or vanilla extract
Instructions
-
Mix ingredients together and refrigerate until you're ready to use it.
Beef barley soup (Instant Pot or stovetop)
Makes about a gallon of lovely soup
Ingredients
- olive oil
- 1 medium onion or red onion, diced
- 1 Tbsp minced garlic
- 3-4 medium carrots, peeled and diced
- 2-3 lbs beef, cubed
- 16 oz mushrooms, trimmed and sliced
- 6 cups beef bouillon
- 1 cup merlot or other red wine
- 29 oz canned diced tomatoes (fire roasted is nice) with juice
- 1 cup uncooked barley
- salt and pepper
Instructions
-
Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened.
-
Add the cubes of beef and cook until slightly browned.
-
Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley.
-
If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes.
-
Before serving, add pepper to taste. Salt if necessary.
Pumpkin quick bread or muffins
Makes 2 loaves or 18+ muffins
Ingredients
- 30 oz canned pumpkin puree
- 4 eggs
- 1 cup veg or canola oil
- 1.5 cups sugar
- 3.5 cups flour
- 2 tsp baking soda
- 1.5 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- oats, wheat germ, turbinado sugar, chopped dates, almonds, raisins, etc. optional
Instructions
-
Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.
-
In a large bowl, mix together dry ingredients.
-
In a separate bowl, mix together wet ingredients. Stir wet mixture into dry mixture and mix just to blend.
-
Optional: add toppings or stir-ins of your choice.
-
Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves.
