Cozy foods this week! Brussels sprouts! Some fish sauce comparison! Amusing tricks with lemon! The rediscovery of fennel! And more. Come see what we ate.
Despite my excitement, I didn’t get around to using my new foley mill last week, for applesauce or anything else. We do go to an apple orchard; we did not pick apples from our own tree yet. I did buy a second single-use appliance, though: One of those cast iron apple slicer and peelers that clamps onto the counter and does everything with a crank. Pretty ingenious.
The kids like to put apple slices on their ham and cheese sandwiches, so this will probably get regular use, beyond just the production of tasty, tasty apple peels
We are really slipping as a family, though. In the past, we would have been knee deep in denuded onions, potatoes, and baseballs, with little peels of doll heads all over the floor. Now we’re just, “tee hee, I can peel all the apples I want.” We’re slipping.
Hot dogs and chips
An extremely drivey day that started out with a Saturday morning alarm and two loads of cars through the drive-thru flu shot clinic, and kept going like that. Benny had a pal over, Damien cooked hot dogs on the grill, and we had a campfire and roasted marshmallows. I did buy a skeleton. We haven’t settled on a ludicrous display for the year, but we now have two fully posable skeletons.
Salad with chicken, feta, walnuts, cranberries
Sunday was the day we chose to go apple picking. We’ve gotten pretty good at planning day trips. Damien cooked the chicken after Mass, and we had the kids make their Monday lunches and do their evening chores in the afternoon, so when we got home late and full of apples and smelling faintly of goat poo, all we had to do was eat the prepped food and slither into bed. Truly, the greatest organizational hack of all, though, is to not have a baby or a toddler. Nothing beats it. Also, let people go apple picking in their pajamas if they want.
I myself wore a sweater and leggings, which are pajamas. As I mentioned, we are slipping. (If you care to see our apple picking photos, they are here.)
The dinner we prepped was salad with roast chicken, toasted walnuts (toast on a pan in the oven for a few minutes or, even easier, in the microwave for a few minutes), feta cheese, and dried cranberries. I had mine with wine vinegar.
Decent and filling. I feel like there was some kind of bread component, but maybe I’m confused.
Meatloaf, mashed potatoes, roast honey balsamic Brussels sprouts with walnuts
My big secret with meatloaf is only to make it a few times a year, so it doesn’t become an emotional burden. The other thing I struggle with, with meatloaf, is the desire to get cute with it. I want to make adorable little meat muffins, and I know nobody wants that, even though I feel like deep down they would enjoy it.
Or I start pulling out my silicone pans
or I start felling sculptural, and we end up with meat horrors
Or, not pictured, giant meat boobies. It’s just . . . you give me big hunks of raw material, and I want to create. Anyway, this time I just made three big loaves, that’s it. That’s what kind of month it’s been. Here. Here’s yer meat.
It’s a serviceable recipe, though, as long as you don’t underseason it.Jump to Recipe
I use red wine and Worcestershire sauce inside and ketchup outside, and it has a pretty good savor. It would make good leftover sandwiches, but that doesn’t fit into my current calorie arrangement, so the leftovers are just hulking in the fridge, awaiting their doom. And who isn’t.
We also had ten pounds of mashed potatoes, which I meant to make as garlic parmesan mashed potatoesJump to Recipe
but I just plain forgot, so they were just plain with milk and butter and salt
and I also forgot how dang long it takes potatoes to cook, so we had supper pretty late.
I also had four pounds of Brussels sprouts, first of the season. They turned out swell, with very little effort. I stemmed and halved them, spread them in a pan, and drizzled them with olive oil and honey, and some balsamic vinegar, pepper and kosher salt, and then – aha! – tossed in a few handfuls of chopped walnuts, and roasted it under the broiler.
I don’t know why I have two photos of this, but here you are.
To think that I spent most of my life not knowing about roasted vegetables. You throw a few nuts in there, and it’s almost a meal in itself. Thank you, Aldi, for cheap nuts.
Banh mi, pineapple
I have, in the past few years, tried banh mi from various places, and mine is the best. It just is. I recommend mine. I’ve also tried making my same recipe with various meats, and it always tastes the same as very cheap pork, because the sauce is just that powerful.Jump to Recipe
I use a lightly toasted baguette with plenty of plain mayo. I put out sriracha mayo for anyone who wants it, but for me, there are enough other spicy elements. Pork, sweet pickled carrots, plain cucumbers, plenty of cilantro, a few jalapeños, and that’s it. It’s just the best sandwich going.
Here’s the recipe for pickled carrots, which I may fiddle with. It’s a bit sweet.Jump to Recipe
I served pineapple on the side because I got confused. It was supposed to be for Wednesday, but I had already started cutting it up, so it was too late.
I also used a different kind of fish sauce in the sauce this time, and it was just as savory and salty and weird, but the smell wasn’t eye-watering. I mean, my eyes were a little concerned, but they weren’t absolutely streaming. Fish sauce is made by mixing anchovies with salt and then I guess letting it sit in giant fermentation vats for several months, and then collecting the runoff, or something? I haven’t looked into this deeply. Anyway, I’m drinking more.
Now you know everything I know. The less stinky sauce was considerably cheaper, too.
I cleverly timed this so we would have leftover vaguely Asian sandwich fixings from Tuesday to top the ramen on Wednesday. Oh, I’ve got a few tricks up my sl– ope, nope, sorry, that’s a carrot. Damn shredded carrots got everywhere. I’m not joking, it was terrible.
So we just had a big pot of ramen, and I cooked up some boneless pork ribs in sesame oil and sloshed on a little soy sauce toward the end
and sliced them up. I considered messing around with some garlic and brown sugar, but then I remembered how lazy I am.
Also set out soft boiled eggs, cucumbers and carrots from the previous day, some nori, pea shoots, crunchy noodles, sesame seeds, and all the various sauces I could find that seemed like they came from the right hemisphere.
I do like this meal, and it’s so easy and cheap. I think the most expensive part was the nori.
Top view. Dive in!
Ina Garten’s roast chicken with carrots and fennel
Damien was in charge of Thursday’s meal, and he went for this spectacular roast chicken and vegetable dish. The chickens are stuffed with garlic, lemon, and thyme, and wow, can you taste it. It’s so juicy and absolutely packed with flavor, not to mention hilarious to look at.
Hello, lemons! The chickens get roasted on a bed of vegetables, and I think Damien made a separate platter of just vegetables so there would be plenty. I always forget about fennel in between having this dish, and it’s so good. It’s like all the best parts of onion and cabbage, but it takes up other flavors very nicely. People describe fennel as having a licorice-like taste, and I guess it does, but I don’t like licorice (or anise), and I like fennel a lot. It’s just sort of fancy and peasant-y at the same time, sort of elegant and cozy, juicy and crunchy. I don’t know. Don’t even get me started about the carrots.
This is a very fine meal, very cheering on a gloomy, rainy day. We served it with plenty of baguettes and soft butter to sop up the lovely lemony juices.
Look at that beautiful fennel, so elegant, so cozy.
Finally Friday. Kind of a draggy week. Just a lot of covid tests and . . . I don’t have to tell you, the same nonsense everyone is dealing with. Everything is medium terrible and I feel medium guilty for not managing it better. Whatever. We live to grill another day. My stupid hip is still endlessly healing up from ??mysterious non injury maybe arthritis?? so I’m on day 2 of a yoga program. It’s this one, which is on Amazon Prime, if you’re interested. It’s not too woo woo, and she’s pretty good at explaining what you’re actually supposed to be doing with your parts. Then at the end she’s like “and now we will pray to honor the body” and I’m like “sorry toots, gotta shower and get to adoration” and I boop it off.
Meatloaf (actually two giant meatloaves)
- 5 lbs ground beef
- 2 lbs ground turkey
- 8 eggs
- 4 cups breadcrumbs
- 3/4 cup milk OR red wine
- 1/4 cup Worcestershire sauce
plenty of salt, pepper, garlic powder or fresh garlic, onion powder or minced onions, fresh parsley, etc.
- ketchup for the top
Preheat oven to 450
Mix all meat, eggs, milk, breadcrumbs, and seasonings together with your hands until well blended.
Form meat into two oblong loaves on pan with drainage
Squirt ketchup all over the outside of the loaves and spread to cover with spatula. Don't pretend you're too good for this. It's delicious.
Bake for an hour or so, until meat is cooked all the way through. Slice and serve.
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.
Pork banh mi
- 5-6 lbs Pork loin
- 1 cup fish sauce
- 3/4 cup sugar
- 1 minced onion
- 1/2 head garlic, minced or crushed
- 1.5 tsp pepper
Veggies and dressing
- Sriracha sauce
Slice the raw pork as thinly as you can.
Mix together the fish sauce ingredients and add the meat slices. Seal in a ziplock bag to marinate, as it is horrendously stinky. Marinate several hours or overnight.
Grill the meat over coals or on a pan under a hot broiler.
Toast a sliced baguette or other crusty bread.
quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.
An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable.
- 6-7 medium carrots, peeled
- 1 lb mini cucumbers (or 1 lg cucumber)
For the brine (make double if pickling both carrots and cukes)
- 1 cup water
- 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
- 1/2 cup sugar
- 1 Tbsp kosher salt
Mix brine ingredients together until salt and sugar are dissolved.
Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!
Add them to the brine so they are submerged.
Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.