What’s for supper? Vol. 339: Inshallah, I’ll take pistachio

Happy Friday! I see lots of you poor suckers are going back to school already. We, on the other hand, are still enjoying the last lazy days of summer, by which I mean frantically running around Doing Vacation Things and feeling terrible and panicked about summer being almost over, and also mortality (maybe that’s just me. I am fun). 

I also made two wonderful culinary discoveries this week: Collard greens, and lamb breast plate. We had two days of rather elaborate meals and then a bunch of very much not so meals. Read on!

SATURDAY
Varia 

On Saturday, the Fishers were uncharacteristically sociable. Lena was carousing with a friend in Boston, Clara met up with Dora and they went off to see The Mountain Goats; Sophia, Lucy, and Irene had tickets to see Ricky Montgomery; and Damien, after bowing to his fate and driving them to said concert, brought Benny and Corrie to see the new turtle movie. That just left Elijah, who had to work, and me, who had ten minutes at home COMPLETELY ALONE, which I spent eating TWO cartons of yogurt without explaining myself to anybody, and going to the bathroom with the door open, before going shopping. Then I picked up Elijah and, since it was just the two of us, we had dinner at Chili’s. I had some kind of salad with shrimp. I almost always order some kind of shrimp when I eat at a restaurant. It’s just good! Elijah had a burger, presumably for the same reason. We talked about Godzilla.

SUNDAY
McDonald’s 

Sunday we got to the ocean! The sky was blue, the sun was hot, and the water was about twelve degrees. Seriously, that one year when we went a few miles further south with slightly warmer water has absolutely ruined me for frigid New Hampshire beaches. I did go in the water, out of sheer honesty, but I spent most of my time on the shore saying, “Whoa, that was a big one! Woo, look at you!” and wondering if it’s as much fun to be a seagull as it looks like. 

Bunch of pictures here:

We chose Hampton Beach because, if you’re only going to have one day at the ocean, it should be ocean that has fried dough and skee ball. We packed sandwiches and fruit and Twizzlers for lunch, and hit the drive-thru on the way back for dinner. 

MONDAY
Hot dogs, chips, corn on the cob

A little yellow dinner. Sometimes that’s just what you want. (And if that’s a thing on Urban Dictionary, I don’t want to know about it.) 

TUESDAY
Nachos, pineapple

Damien mentioned that maybe the nachos I make could use a little more cheese, so I thought I would be fancy and buy a second KIND of cheese, and a Mexican one, at that.

Sadly, I am dumb, so I picked something called “queso fresco,” which is apparently known for its incredible ability to withstand heat. So we had tortilla chips with seasoned ground beef, cheddar that melted and queso fresco that did not, jalapeños, and some corn I shaved off the leftover corn from yesterday, and then sour cream and salsa. Pineapple on the side. 

It wasn’t bad, but next time I’ll just buy extra cheddar for that “more cheese” experience.

I was feeling pretty good on Tuesday, though, because I got home from my annual physical knowing my blood pressure is NORMAL. I cannot tell you how good it feels to have that back under control, after it was so bonkers for so long. I also haven’t lost the weight I gained when I tried Lexapro, but I haven’t gained any more, and I been eating nachos, so that seemed fair. And I’m not anemic and my lungs seem more or less back to normal. I guess I had Covid, I don’t know. My OBGYN was trying to convince me to go on an IUD for medical reasons, and I was trying to tell her that I don’t have any ethical problems with getting one for medical reasons, but right now I have all my other symptoms like 

and I don’t want to MESS with anything.

Anyway, we had nachos. 

WEDNESDAY
Oven fried chicken, mashed potatoes, gravy, biscuits, collard greens, watermelon

This meal came about because a few months ago, I was looking for strawberry plants and they were sold out, but they had some collard greens on clearance, so I got a few plants and stuck them in my garden. Now they look like this

and everything else in my garden is making flowers or vegetables or something, but the collard greens are just getting bigger and bigger, so it was time to figure out what they heck they are for. 

Chicken drumsticks and thighs were 99 cents a pound, so I figured chicken and collard greens sounded like a thing. First thing in the morning, I started soaking the chicken in milk and eggs (one cup of milk per two eggs) with salt and pepper.

Then I made some biscuits.  I actually have an excellent biscuit recipe

Jump to Recipe

but it only turns out really well if you bake them right after you make the dough; or maybe if you refrigerate the dough and then bake it. I never remember this, though, and always make the dough and cut out the biscuits in the morning, when I have time, and then bake them in the afternoon, because I want hot biscuits, and so the butter has softened and the biscuits turn out flat. I swear, it’s a good recipe! Just don’t leave the dough out like I do. 

Anyway, the chicken “recipe” I followed last time calls for putting a few inches of melted butter and canola oil (half and half) in a couple of roasting pans in a 425-degree oven and letting that heat up, but I had used up all the butter in the biscuits, and all I had in the house was olive oil, so OH WELL, I guess I had to use that. 

So I put plenty of flour in a bowl and heavily seasoned it salt, pepper, garlic powder, and paprika and I think some chili powder. I put the chicken in the pans of oil, skin side down, and let it cook for about half an hour, then turned it and let it finish cooking for another 25 minutes or so, baking the biscuits at the same time. 

And yes, I felt might accomplished pulling these two huge pans of hot food out of the oven. 

But back to the collard greens! You can make them with bacon or ham hocks, but I didn’t have either one, so I poked around until, to my immense relief, I found the website that carried the information I was too shy to google directly: BlackPeoplesRecipes.com. This is the link for vegan collard greens, and it uses liquid smoke. I always feel like that’s cheating, but at what, I’m not exactly sure. 

Anyway, you fry up some onions and garlic, smoked paprika and hot pepper flakes, and then add in some cider vinegar to sweeten the bitter collard greens. 

I washed the greens very well (because I’ve been watering them with duck poo water) and then stripped the stems off

and cut them into strips, and put them into the hot onion mixture and cooked them down a bit, then added chicken broth (no longer a vegan recipe, but that’s what I had) and liquid smoke, and some salt and pepper. Then I moved it to the Instant Pot and set it on “slow cook” for the rest of the day.

They were magnificent. 

Just a beautifully intense, smoky, savory dish. The closest flavor I can think of is kale, but the texture was much more tender, between cabbage and spinach. Damien and I thought it was just wonderful, and we’ll definitely be having this again. 

Benny helped me make a giant pot of mashed potatoes (I saved out a little pat of butter for this purpose), and I made a pot of gravy with the chicken pan drippings and some flour and some leftover chicken broth from the collard greens. 

OH WHAT A MEAL. 

I didn’t even finish the chicken or the mashed potatoes, although they were very good, but I went back for seconds of the collard greens.

Okay, I had three biscuits, because I’m a monster.

But wow, everything was so tasty. The chicken was crisp on the outside and juice and tender inside, just perfect. It felt so good to cook a big meal from scratch, which I haven’t done in a while. 

And it was nice having leftover baked goods in the house, which certain other people enjoy with jelly the next morning.

Also on Wednesday, I started some ice cream going for the next day. Mid-August, and I’ve barely made any ice cream! I made one batch of strawberry, using the Ben and Jerry’s recipe

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and one of mango-peach-nectarine, which less fancy than it sounds. I just couldn’t find any pureed mango in cans, which I usually use, so I ended up mashing up all the fruit in the house that was about the same color and just blending it together.

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When the ice cream was done churning, I put the freezer bowls back in the freezer, hoping to make at least another batch the next day. 

THURSDAY
Lamb breast plate, stuffed grape leaves, yogurt sauce, taboon; strawberry, mango, and almond ice cream

Thursday was the day I was ready to find out what I had bought on Saturday. I can’t remember what the original plan was, but I got to Aldi and discovered several packs of something called “lamb breast plate” for $2.99 a pound.

Nothing lamb is ever $2.99 a pound, so I bought three three-to-four-pound packs of it, and then went back for a fourth pack later. I put two packs in the freezer and cooked two on Thursday. 

Moses and his girlfriend were coming over, and I wanted a middle eastern meal, and I briefly, longingly considered a recipe where you slit the meat open to make a pocket, and stuff it with rice, dried fruit, nuts, and more ground lamb, and then sew it shut; but prudence prevailed, and I went with this recipe from I’mHungryForThat, because all you do is marinade it, cook it slowly, and then pour a little sauce on at the end. 

The marinade is hot pepper flakes, cumin, sumac, pepper, brown sugar, minced garlic, vinegar, olive oil, and sea salt, all of which I had, and juniper berries, which I did not, but I substituted fresh rosemary. 

Then I just rubbed it all over the meat and let it be.

So, you can see that lamb breast plate has little ribs and is quite fatty, and the meat is mostly in between the bones, plus there are sort of flaps of meat on the other side. Everything I read said that this is a severely underrated cut of meat, and is very tasty and tender as long as you prepare it properly. 

While that was marinating, I went out to gather grape leaves. I usually only make stuffed grape leaves once a year, when they are flush and green and tender. This is mid-August, and they are somewhat past their prime, and many had succumbed to beetles, but were also twining all over the place, in places grapes have never been before (I have three Concord grape vines I planted, and several wild grape vines in other spots in the yard). I found one enormous leaf, the size of a dinner plate, sagging under the burden of two overgrown wild blackberries that had fallen under their own weight and half rotted already, too much for even the birds and bugs to keep up with, and I suddenly realized I was standing right next to the spot where my old garden used to be.

When we moved here, the whole yard was overgrown and formless, and I hacked and chopped and mowed and cleared, and dug and sifted and cultivated, and moved so many rocks around, and made a clear spot to grow my little patch of vegetables, and I kept it up for several years.

I have raised beds now, in a different spot, and the old garden spot has disappeared. It’s hip-high in green again, all overgrown and thorny, just wild grapes, wild blackberries, goldenrod, whatever. And it happened so fast.

I’ll tell you, people worry about not leaving a trace when they go out in nature, and they fret about disruptive hikers piling up rocks or disturbing the natural balance of things. They don’t want the world to know that they were ever here. They don’t want to be arrogant and intrusive. Let me tell you, “leave no trace” is going happen anyway, faster than you think. You pass through and it closes right up behind you, and that’s that. 

Anyway, I got a good pile of leaves and went back inside.  Washed ’em good to get rid of any leggy passengers, and dunked them in boiling water for two minutes to soften them up, and then left them in cold water. 

Last time, we tried making stuffed grape leaves with leftover cooked rice, and it was pretty sloppy. This time, I used raw rice with a bunch of herbs and spices (chopped wild mint, salt and pepper, I think sumac, nutmeg, cinnamon, I think coriander and cumin, and I don’t know what, and minced onions) and rolled them. Corrie helped this time. 

Not the absolute tidiest production, but we made plenty of them, and for once I ran out of grape leaves and filling at about the same time. 

Then I line the Instant Pot with parchment paper, carefully piled the rolled grape leaves in it, threw some lemon slices in, and filled it about halfway up with chicken broth. Then I somewhat recklessly pressed the “rice” button.

I think they may have come out okay with this cooking method, but then I just left them there for quite a bit longer, and the end result was some rather overcooked rice. They were okay! Just kinda, well, you know what overcooked rice is like. I also wish I had used more of every kind of seasoning I put in. It was a good flavor, but I wanted more of it. 

About two hours before dinner, I put the lamb into the oven, covered with tinfoil. I also made a batch of dough for taboon bread

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which I think I like even more than pita, and it’s easier, because you’re not trying to get a pocket to form. Sometimes, if I’m make a juicy meat dish, I’ll make a big slab of taboon bread and serve the meat right on top of it; but sometimes I made separate little pieces, and that’s what I did this time. This recipe is enough for twelve little loaves about 8-10 inches across. I love this recipe because it only has to rise once, and it bakes in about twelve minutes, so you can decide almost at the last minute that you feel like making bread after all. 

Oh, and I made a bowl of yogurt sauce with fresh garlic and fresh lemon juice, and a little salt and pepper. I misread the lamb recipe, and you’re supposed to take the tinfoil off and finish cooking it and then pour some sauce on; but I poured the sauce on and then finished cooking it. (The sauce is chopped mint, lemon juice, and brown sugar.)

IT WAS STILL VERY GOOD INDEED.

Super juicy.

I would recommend getting some shears to separate the ribs, though. We struggled a little with cutting it, not because the meat was tough, but because it was so fatty. The meat itself was so good, though. Tremendously savory and tender. If you like lamb, this is a wonderful way to prepare it. 

The bread and the lamb finished cooking at the same time, and I once again felt pretty pleased with myself for hauling out all these giant, laden pans of food onto the table. 

I had hoped to make some kind of ice cream with at least a middle eastern nod, but I just ran out of time. People needed to be driven here and there and Thursday was the day the cat, as Damien put it, took his vows, and I went to drop off a kid at work and take another kid for a haircut, and I was like, I think that’s it? That’s all the people I’m responsible for right this minute? So I started to drive home, and then I remembered OH THE CAT.

Pretty rough day for the little guy. First the cut his balls off, then they forget to pick him up. To add insult to injury, we found out that this cat which we got a month ago, and who was allegedly eight weeks old at the time, is NOW eight weeks old. So he was only four weeks old when we got him, poor baby!

We knew he was younger than they claimed, but didn’t realize how much younger. No wonder he sucks on blankets. Anyway, today he is feeling frisk and fine and we just have to keep the dog away from his stitches for a week, which should be easy as pie, hahah ahaha hahahhaaa. 

Anyway, I decided to make some almond ice cream, which is the same as the strawberry ice cream recipe, below, except you add a few teaspoons of almond extract, you skip strawberries of course, and you let the ice cream freeze for a few hours, and then stir in 2/3 of a cup or so of toasted almonds, and then let it finish freezing. 

The kitchen was pretty hot by the time I got around to making this third batch of ice cream, so it didn’t really freeze up right. I don’t actually mind when this happens, as it results in a kind of ice milk with a pleasant crystalized texture. The flavor was great (I actually used 1 tsp of almond extract and 1 tsp of vanilla) and it was quite popular. It would be great with some bittersweet chocolate chips, but it was good on its own. 

Here’s the three ice creams, looking dramatic:

I also discovered that, if I really wanted to make middle eastern ice cream, I would make something called booza, which has mastic in it and is stretchy. I am fascinated with this idea and would absolutely love to try some, but chances of me making it myself are pretty low, because anything that depends on being a certain texture is not my forte. Perhaps in paradise. The leaves will close over me, all traces will disappear, and Allah will appear in a blaze of glory and hand me a bowl of stretchy ice cream. That sounds pretty great. I’ll take pistachio. 

FRIDAY
I believe we’re going to have scrambled eggs, maybe beans and rice, and leftovers. There MUST be leftovers in this house.

I leave you with one final image. This is the white board which I mounted to the front door, the door through which everyone goes when they leave the house. As you can see, it has the days of the week on it, and I BEGGED and PLEADED and IMPLORED and ABASED MYSELF to the kids, in the hopes that they might deign to write their schedules on it, so I would know before the last minute who needed to be where and when. 

Here is that white board now: 

Little bastards. Good thing I love them. Maybe I’ll make them some more biscuits, or some ice cream. 

moron biscuits

Because I've been trying all my life to make nice biscuits and I was too much of a moron, until I discovered this recipe. It has egg and cream of tartar, which is weird, but they come out great every time. Flaky little crust, lovely, lofty insides, rich, buttery taste.

Ingredients

  • 6 cups flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 8 tsp baking powder
  • 1 tsp cream of tartar
  • 1-1/2 cups (3 sticks) butter, chilled
  • 2 eggs
  • 2 cups milk

Instructions

  1. Preheat oven to 450.

  2. In a bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.

  3. Grate the chilled butter with a box grater into the dry ingredients.

  4. Stir in the milk and egg and mix until just combined. Don't overwork it. It's fine to see little bits of butter.

  5. On a floured surface, knead the dough 10-15 times. If it's very sticky, add a little flour.

  6. With your hands, press the dough out until it's about an inch thick. Cut biscuits. Depending on the size, you can probably get 20 medium-sized biscuits with this recipe.

  7. Grease a pan and bake for 10-15 minutes or until tops are golden brown.

 

Ben and Jerry's Strawberry Ice Cream

Ingredients

For the strawberries

  • 1 pint fresh strawberries
  • 1-1/2 Tbsp fresh lemon juice

For the ice cream base

  • 2 eggs
  • 3/4 cup sugar
  • 2 cups heavy or whipping cream
  • 1 cup milk

Instructions

  1. Hull and slice the strawberries. Mix them with the sugar and lemon juice, cover, and refrigerate for an hour.

Make the ice cream base:

  1. In a mixing bowl, whisk the eggs for two minutes until fluffy.

  2. Add in the sugar gradually and whisk another minute.

  3. Pour in the milk and cream and continue whisking to blend.

Put it together:

  1. Mash the strawberries well, or puree them in a food processor. Stir into the ice cream base.

  2. Add to your ice cream maker and follow the directions. (I use a Cuisinart ICE-20P1 and churn it for 30 minutes, then transfer the ice cream to a container, cover it, and put it in the freezer.)

 

Mango ice cream

Ingredients

  • 30 oz (about 3 cups) mango pulp
  • 2 cups heavy or whipping cream
  • 1 cup milk
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 mango, chopped into bits

Instructions

  1. In a bowl, whisk the milk, sugar, and salt until blended.

  2. Add in the mango pulp and cream and stir with a spoon until blended.

  3. Cover and refrigerate two hours.

  4. Stir and transfer to ice cream maker. Follow instructions to make ice cream. (I use a Cuisinart ICE-20P1 and churn it for 30 minutes.)

  5. After ice cream is churned, stir in fresh mango bits, then transfer to a freezer-safe container, cover, and freeze for several hours.

taboon bread

You can make separate pieces, like pita bread, or you can make one giant slab of taboon. This makes enough to easily stretch over a 15x21" sheet pan.

Ingredients

  • 6 cups bread flour
  • 4 packets yeast
  • 3 cups water
  • 2 Tbsp salt
  • 1/3 cup olive oil

Instructions

  1. Mix the flour, salt, and yeast in the bowl of a standing mixer.

  2. While it is running, add the olive oil. Then gradually add the water until the dough is soft and sticky. You may not need all of it. Let it run for a while to see if the dough will pull together before you need all the water. Knead or run with the dough hook for another few minutes.

  3. Put the dough in a greased bowl, grease the top, and cover with plastic wrap. Let rise in a warm spot for at least an hour until it has doubled in size.

  4. Preheat the oven to 400. Put a greased pan or a baking stone in the oven to heat up.

  5. If you are making separate pieces, divide it now and cover with a damp cloth. If you're making one big taboon, just handle it a bit, then put it back in the bowl and cover it with a damp cloth. Let rest ten minutes.

  6. Using a little flour, roll out the dough into the shape or shapes you want. Poke it all over with your fingertips to give it the characterstic dimpled appearance.

  7. Bake for 10-12 minutes until it's just slightly browned.

What’s for supper? Vol. 336: Aubergine positivity

Happy Friday! All this week, a certain child has spent most of her day at farm camp, and I’m not going to say I’ve gotten a tremendous amount done and slept extremely well all week because of that, but I will say I’m marking next year’s calendar to make sure we get a slot. Some people need farm camp, and that’s a fact. 

Here’s what we ate this week: 

SATURDAY
Gochujang smoked chicken thighs, rice, raw string beans

Usually Saturday meals are pretty feeble because I’m shopping and not cooking, but we had chicken thighs in the freezer, so I started marinating them in the morning and Damien started smoking them around noon.

The marinade was, more or less:

About 1 cup gochujang
1/2 cup honey
1/2 cup sugar
1/2 cup soy sauce
about a head of garlic, minced 

marinated several hours, and he smoked ’em good. I made a big pot of white rice (I made extra, anticipating a meal later in the week), and just served fresh string beans raw, which is my favorite way to eat string beans.

Very good indeed. 

I looked into making my own gochujang, because it’s a little expensive to buy around here. I am growing ghost peppers in my garden, because, I don’t know why, and I thought maybe I could make gochujang with them. But it’s not the right kind of pepper (you want something sweet as well as hot), and you also need other ingredients which would also be expensive to buy around here, and maybe I’ll just . . . not. I like the little red tubs gochujang comes in, anyway. 

SUNDAY
BLTs, root beer floats, strawberry galette with candied basil

Sunday was Lucy’s birthday (party and cake later), and she requested BLTs and root beer floats. Can do. 

The strawberry basil galette was just something I wanted to make. I spotted the recipe on America’s Test Kitchen, and if it interests you at all, save the recipe on your first view, because they will want you to register for a free trial and you know how that ends up. For dumb reasons, I ended up going to a second site to find a recipe for the dough, and it’s a fine recipe, but I was extremely hot, which make my IQ and reading comprehension plummet; result being that I chilled the dough way too long, and when I tried to roll it out, it got VERY RUSTIC INDEED. I think the recipe was fine; I just should have let it warm up more before I tried to manipulate it. 

The galette really is an easy recipe, though, albeit with several steps. You  hack up the strawberries and then microwave them with strawberry jam and few other things, and the dough is also just a few ingredients, mostly butter. You heap the filling on the rolled-out dough and then bundle up the sides. A trained bear could do this. 

The thing that makes this recipe special are candied basil leaves, which you also make in the microwave

and a sweet balsamic reduction drizzle

None of this is hard, per se, but I am telling you that I was extremely hot and getting dumber by the minute, and I still had to fry six pounds of bacon. So by the time it was time to put dessert together, I made a few poor choices,  including but not limited to leaving the balsamic reduction in a little glass on the counter, without telling anyone what it was. And of course it looks like motor oil, so the kid on dish duty just went “ew” and washed it out before dessert time. 

SO, tragically we had Rustic Overheated Trained Bear Strawberry Galette Without Any Balsamic Reduction Drizzle

Actually I made two, and the other one looked even more like it had been dropped out of a high window. But the pastry was flaky and buttery, the strawberries were tender and sweet, and the candied basil was so good with the fruit, it made me mad that I’ve spent my whole life not eating basil with strawberries. Will definitely make again, although probably when it’s cool enough that I can retain my human form. 

MONDAY
Blueberry chicken salad

Monday I ended up running around all day doing I don’t even know what, so Damien roasted the chicken breast and cut it up, and we had mixed greens with chicken, blueberries, toasted almond slivers, crumbled feta, and diced red onions.

I had mine with balsamic vinegar. This is a great salad, with A#1 Hearty Salad Debris left at the bottom after you’ve dutifully eaten all your greens. 

TUESDAY
Regular tacos

Tuesday was another crazy-go-nuts day, and we have some minimalist tacos for supper, without even chips, because I forgot to buy any

but then we got the kids going on a Doctor Who and Damien and I finally took our new-to-us kayaks out, which we haven’t had a chance to do all summer.

The sky was hazy with humidity and some wildfire smoke from Canada, but the air over the water felt clear and cool, and we zooped right out to the middle of the pond. 

Fish were leaping, loons were lamenting, and water bugs bopped and skated everywhere.

We could nose right up in among the waterlilies and weeds to see what was going on on the other side (just pond things, plus more frogs).

And we had about an hour out on the water, just doing nothing at all, besides being in boats.

Kayaks are so good. I know you can learn a lot about kayaking and get really good at it, but you can get competent at kayaking on still or calm water in about ninety seconds. 

So that was pretty sweet! Must do that again soon. 

WEDNESDAY
Hot dogs, chips

Wednesday I set up a meat race, and whoever defrosted first got to be supper. 

I know there are ways to defrost meat quickly, but my actual goal was to put off having to think about dinner for a while, so this was the way to go. 

Hot dogs won. What a surprise! Oh well, I guess I just have to make hot dogs for supper. 

THURSDAY
Roasted pork ribs, stuffed grape leaves, fried eggplant

Thursday I finally hauled out the extra rice I had cooked earlier in the week, and Benny and I harvested a few dozen of the biggest, juiciest grape leaves we could find, and a big bunch of wild mint.

There are many theories on how to make stuffed grape leaves, and generally you will not start with already-cooked rice, but I wanted to see if I could go from untouched kitchen to finished grape leaves in as short a time as possible, so that’s what we were trying this time. So we just started throwing stuff in a bowl of cold rice. We added a ton of chopped mint, quite a lot of salt, and oregano, freshly-ground pepper, a generous amount of sumac, a diced onion, and several glugs of olive oil. 

Then I tried what would happen if we rolled up the rice in uncooked grape leaves. What happens is the leaves crack when you roll them, and sproing open when you put them down. So I boiled some water, dunked the leaves in for a few minutes, and then put them in ice water, and then we rolled them. Or I rolled a few and then dashed out to pick up Corrie, and Benny rolled most of them. 

First we consulted this video we made a few years ago, when we made dolmas for the first time. (If you have an ad blocker on, you will not be able to see the video, because it does make you watch a short ad first, sorry!)

Anyway the method is: You place the leaf on the table face down (veins up), with the point toward you. Put a scoop of rice in the middle, fold in the sides, and then fold up the bottom over the rice, and continue rolling it up to the top, and put it on a pan, seam down, to be cooked later. Easy peasy. 

It was definitely trickier working with cold, cooked rice than with a warm, sticky rice with cooked onions and such, but it was possible to do it this way. I lined a pot with parchment paper (you can also use a few layers of grape leaves), stacked the grape leaves in it, and added a few cups of chicken broth and threw some slices of lemon in there, and simmered it for about half an hour. 

While that was cooking, I broiled the boneless pork ribs with salt and pepper. I had been planning something a little more mediterranean, some kind of kebabs or something, but I was straight up out of time, and sizzling hot pork ribs with salt and pepper are never a bad choice as long as you don’t overcook them. 

Earlier in the day, Benny and I had prepped the eggplant. I had two eggplants, one from the supermarket

and one ichiban eggplant from my garden 

Now look, ichiban eggplants are supposed to look like that. They are sweet, the skin is thin and tender, and they grow quickly and you get several on a plant. But the two together did kinda look like I was setting up some kind of MLM photoshoot. 

Hey bestie! These days are gettin hot hot hot, sun wearing sunglasses emoji! that’s why I’m so grateful I have GloVolve CLEEN/ION LYFEpowdr on my side, heart eyes emoji! Just shake up a little tasty breakfast dust for myself, dynamite emoji, and this trim mama is ready to go, running woman emoji! DM me for details if you want to get in on this disgusting bullshit.

RESULTS DON’T LIE GIRLFRIEND 

Anywurrrrr, we cut them both up, skins on, salted both sides, and let them sweat it out between layers of paper towels. (This is to get the excess moisture out, and you can do it the night before or in the morning or just half an hour or so before you plan to fry the eggplant.) 

Right before supper, I made some batter, dragged I tweaked the recipe a bit, and I’m very happy with it. The texture is fantastic, very light with a crisp, shiny or knobby shell on the outside, depending on how hot the oil is

and it tastes mild at first, but has a nice spicy kick. 

The only difference I could discern between the two kinds of eggplant was that the big one was big and the little one was little. Both had their charms!  

I was very proud of myself for steaming grape leaves and frying eggplant while the meat was broiling, and I unironically consider it one of the major accomplishments of my life, to produce three hot foods cooked three ways at exactly 6:00. 

It was just such a good meal. I set out more lemon slices to squeeze over everything, and it was fab. 

Okay, YES, some kind of spicy tomato-based dipping sauce would have put it over the top and tied everything together, but it was still an excellent meal. 

Oh, so the cheater’s grape leaves were good! I’ll probably go back to consulting a recipe and doing it in some approved way next time, but just crashing everything together worked well enough and I feel like I have officially made stuffed grape leaves for the year. And it was pretty nice to have a meal with three ingredients from our own yard.

FRIDAY
Pizza

Just reglar ol pizza. No complaints from me!

Oh, our local little market is now selling goat meat! It’s pricy but I can swing a few pounds, anyway. I love goat meat. Who has ideas for what to make? Something juicy and Indian. My mortal and pestle want to know. 

 

Fried eggplant

You can salt the eggplant slices many hours ahead of time, even overnight, to dry them before frying.

Ingredients

  • 3 medium eggplants
  • salt for drying out the eggplant

veg oil for frying

3 cups flour

  • 1 tsp baking powder
  • 1 Tbsp cumin
  • 1 Tbsp paprika
  • 1 Tbsp red pepper flakes
  • 2-1/2 cups water
  • 1 Tbsp veg oil
  • optional: kosher salt for sprinkling

Instructions

  1. Cut the ends off the eggplant and slice it into one-inch slices.
    Salt them thoroughly on both sides and lay on paper towels on a tray (layering if necessary). Let sit for half an hour (or as long as overnight) to draw out some of the moisture. 

  2. Mix flour and seasonings in a bowl, add the water and teaspoon of oil, and beat into a batter. Preheat oven for warming. 

  3. Put oil in heavy pan and heat until it's hot but not smoking. Prepare a tray with paper towels.

  4. Dredge the eggplant slices through the batter on both sides, scraping off excess if necessary, and carefully lay them in the hot oil, and fry until crisp, turning once. Fry in batches, giving them plenty of room to fry.

  5. Remove eggplant slices to tray with paper towels and sprinkle with kosher salt if you like. You can keep them warm in the oven for a short time.  

  6. Serve with yogurt sauce or marinara sauce.

What’s for supper? Vol. 302: “Blueberry” is a complete sentence

Around 3:30 a.m., I thought of a really good joke to begin today’s post. I considered writing it down, but then I realized that it was so good, there was no way I would forget it. 

Welp. Here’s what we ate this week: 

SATURDAY
BLTs, Boba Fett cake

Saturday was Lucy’s birthday. She frolicked at the beach and came home to have BLTs. If you are wondering what it looks like when you slowly and methodically burn five entire pounds of bacon, wonder no more. 

Happily, the cake turned out better. When I asked what kind of cake she wanted, she just said “Boba Fett.” When I asked for more details, she said, “His slappable bald head,” which is a little strange, and I may or may not take these lines out before I publish.  What I came up with is Boba Fett in his luxurious bacta tank/Polynesian spa. You guys, I spend way too much time online.

But check out this cake:

It is made of one flat, rectangular cake for the base, one cake baked in a loaf pan for the tanks, and for the rounded end pieces, a small circular cake baked in a glass dish in the microwave (which I only recently found out you can do) and cut in half. A microwaved cake turns out rather dry, but if you need a cake in a particular shape and you don’t have an oven-safe pan in that shape, this could be your solution. 

I used gum paste for Mr. F

and for a few of the trimmings on his tank, with some chocolate details dabbed on, and the rest is frosting from a can and melted candy wafers piped with a sandwich bag with a hole bitten in one corner, I mean hygienically cut with scissors that I can easily find. 

Lots of toothpicks in there. Gum paste dries fairly quickly, and you can fix mistakes somewhat by getting it wet and rubbing them out, but … only somewhat. Not my favorite medium. I only got it because it was a dollar cheaper than fondant.

But this is one of the few times a cake turned out exactly like the picture in my head. (In my head, I also only have butter knives, baggies, and toothpicks to work with.) 

I briefly considered making some kind of transparent lid, or even a shaped dome of “water” to shield Mr. Fett’s modesty, and even went so far as to buy a package of unflavored gelatin, but I came to my senses in time. 

A success!

SUNDAY
Grilled ham and cheese, chips

Sunday I went shopping, and Elijah grilled the sandwiches for me. 

MONDAY
“Souvlaki,” dolmas, pita crackers and feta, cherries

Pork was very cheap this week, so I bought to large, boneless pork loins. What to do? I had written “Greek pork” on the menu, but I don’t really know what that is. I ended up cutting the pork into long, thin strips and marinating in for several hours in olive oil, lemon juice, white wine vinegar, garlic powder and oregano, and a big handful of lemon pepper seasoning. Then I threaded it on skewers and broiled it.

It was, as expected, okay, not amazing. I wish I had made some garlicky yogurt sauce. That would have made it delicious. It also would have been great grilled outside, which we can try some other day. 

I did have fun making stuffed grape leaves with Benny. The grape vine has ramped all over the side of the yard and the leaves are nice and juicy, so she went out and picked 40 or so. 

I boiled some water and poured it over the leaves and let them sit for two minutes, then drained the water and added ice water. Then we drained that, trimmed off the stems, and died the leaves off for stuffing. Fresh grape leaves are slightly rubbery, but have a mild but distinct tart taste, like wood sorrel. 

I know some people roll their dolmas with raw or perhaps sauteed rice, and let it cook entirely by steaming, but the house was already incredibly hot and steamy, and I didn’t want to have a pot on the stove for hours and hours. So I halfway cooked the rice, then added some chopped scallions, plenty of fresh mint leaves (also from the yard) chopped up, salt and pepper, and a squeeze of lemon juice. If you want a recipe for no-meat dolmas, here is one we kinda sorta followed, but not really

We lined the bottom of a heavy pot with about a dozen grape leaves to keep it all from sticking, and then we rolled the rest. You put the leaf on your work surface, bottom side up, points facing you, and put a heaping tablespoon or so of rice mixture in the middle. Fold in the sides, fold up the bottom, and roll it up as tightly as you can, from the points up.

This startlingly patriotic picture is brought to you by the fact that I wanted to put away the giant flag we hung up for the 4th of July, but it kept raining in between the searing heat waves, and I had to dry it somehow. 

It was, as I mentioned, very hot, and we were rushing a bit, so these are pretty sloppy, but they did hold together.

I added about a cup-and-a-half of water, a big slosh of olive oil, and a big squeeze of lemon juice on top, loosely covered it, and let it simmer for about 40 minutes. 

You’re supposed to eat them chilled or room temperature, but we ate them right out of the pot. I put out a plate of lemon wedges and squeezed that all over everything on my plate, including the cherries. 

 Again, it would have been really nice to have some yogurt sauce, but with the crackers and cheese and cherries, it made a very pleasant summer meal.  Corrie said, “Mama’s really outdone herself this time!”

TUESDAY
Shepherd’s pie

I had to go out of town on Tuesday, and Elijah volunteered to make something he’s apparently been craving: Shepherd’s pie. His version uses mixed frozen vegetables, condensed cream of mushroom soup, and Worcestershire sauce, and he sprinkled cheddar cheese on top of the potatoes, and added chopped bacon in with the ground beef. 

If you take your left hand and stretch it out as far as it will go, and then hold it there and take your right hand, and stretch it out as far as it will go in the other direction, that’s how much shepherd’s pie I ate. 

WEDNESDAY
Chicken thighs, cherry tomatoes, peppers, and onions tray bake

Wednesday continued extremely hot, and I just gave up trying to get anything done, and took the little girls to the pond. Wonderful, wonderful, cool, cool pond. 

My original plan had been this recipe from Sip and Feast, but there was no fennel to be found at the store, and I certainly didn’t feel like de-boning anything, so I just put the chicken thighs on a pan, sprinkled cherry tomatoes in between them, threw some chopped Bell peppers and red onions in there, drizzled it all with olive oil, sprinkled it heavily with salt, pepper, garlic powder, and oregano, and cooked it in a hot oven until the chicken was done. 

Not sophisticated or dazzling, but it was fine. I do love blistering hot cherry tomatoes. 

THURSDAY
Spiedies

Oh look, another sand worm, I mean boneless pork loin! I cut it into chunks and marinated it for several hours in a marinade of oil, lemon juice, wine vinegar, fresh mint, lots of crushed garlic, red pepper flakes, and a little sugar.

This is an actual recipe that you can follow, if you so desire.

Jump to Recipe

At dinner time, I spread it on a pan and broiled it

then served it on toasted rolls with mayonnaise, with chips and salsa and a big bowl of just plain blueberries, because it is July, and like my therapist is always saying, “Blueberries is a complete sentence.”

(Nobody is actually saying that.)

A slightly weird but not bad meal.  People went to Burger King anyway, but I take comfort in the fact that this is not actually a reflection on my cooking; it was done solely to hurt my feelings. And it worked! 

FRIDAY
Bag o’ tentacles lo mein 

This “mixed seafood” lo mein turned out really well last time, so I got the pouch of frozen ocean misc. from Aldi again.

Here’s my lo mein recipe:
Jump to Recipe

Pretty sure there is some tuna in the cabinets for people who don’t like it when their dinner waves at them. They have no idea how easy they’re getting. Off. Gosh, I cannot get that sentence to work out right. Well, goodbye. 

pork spiedies (can use marinade for shish kebob)

Ingredients

  • 1 cup veg or olive oil
  • 1/4 cup lemon juice
  • 1/2 cup red or white wine vinegar
  • 4 tsp red pepper flakes
  • 2 Tbsp sugar
  • 1 cup fresh mint, chopped
  • 8-10 cloves garlic, crushed
  • 4-5 lbs boneless pork, cubed
  • peppers, onions, mushrooms, tomatoes, cut into chunks

Instructions

  1. Mix together all marinade ingredients. 

    Mix up with cubed pork, cover, and marinate for several hours or overnight. 

    Best cooked over hot coals on the grill on skewers with vegetables. Can also spread in a shallow pan with veg and broil under a hot broiler.

    Serve in sandwiches or with rice. 

basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.

What’s for supper? Vol. 277: Lamb

Yesterday, Epiphany, we went to Mass.

IN OUR DINING ROOM.

I still can’t even believe it happened, and I will never ever forget it. This is why I’ve been pushing so hard to finish the dining room renovations! I got it all more or less done in time (and I will write a whole other thing about that with copious before and after photos). Meantime, here’s our What’s for Supper for the week, including Epiphany, when WE HAD MASS IN OUR DINING ROOM.

ON OUR DINING ROOM TABLE. I still can’t even believe it. 

SATURDAY
New Year’s

Oh wait, first, we did have homemade sushi for New Year’s Eve, as planned. My sushi rolls turned out okay, not amazing. But the sushi party was fun, and there was lots of tasty food.

Everybody found something they liked, including the cat.

We watched a Marx Brothers movie (the one where they go to college. A college widow is a woman who dates college students and then still lives in town after they graduate, thereby making her a “widow” of sorts every year when they leave. We have to look it up every few years) and then an MST3K episode (Reptilicus). Corrie could have stayed up all night, I believe. 

And now I also have to tell you about one of the most boneheaded things I have done in the kitchen in ages. Earlier in the week, I had scouted around town and found a large and beautiful lamb shank, probably six pounds. I intended to roast it on New Year’s Eve and serve it with pita bread for a nice little treat. So on Saturday afternoon, I got all the other ingredients and all the stuff for sushi, and got home just in time to season the lamb and get it in the oven before we need to get the sushi rice going. 

And . . . I couldn’t find it. I could not find this rather large piece of lamb, which, as I mentioned, is at least six pounds. How do you lose a hunk of lamb? True, we have two refrigerators, but we ended up taking everything out of both of them, and I simply could not find that lamb. I knew I had put it in there! I felt like I was losing my mind! The only thing I could find was this piece of pork, and where did that even come from? Didn’t I already cook the pork a few days ago for those kind of mediocre . . . nachos . . . 

Oh no. 

Yes, friends, I had made a terrible mistake. Somehow, I was so busy and stressed out and dopey that I had tossed a giant $7-a-pound lamb shank into the crock pot and boiled the hell out of it, shredded it, and served it on top of store brand tortilla chips with wads of melted cheese. LAMB NACHOS. We had lamb nachos, and we didn’t even know it. 

Here’s a picture of the lamb nachos that I thought were pork nachos.

I am eating them on a box of shoes and miscellaneous crap because I was in the middle of putting in a new dining room floor and was *sob* just gulping down my food, not even really tasting it. 

So . . . we just had sushi for New Year’s Eve, no lamb, and Damien fried up some frozen dumplings and heated up some egg rolls and dumplings, and it was plenty.

You know, when I was working on the floor, at one point there was a big gaping hole leading directly to the basement, the the dog of course came along and instantly lost his Christmas ball down the hole. And he could not figure out what had happened. Ball . . .no ball! No ball. No ball! Where ball go? There was ball, now ball no here! No ball! Was ball . . . but now . . . no ball! Even after we got it for him, you could see that there was still this cold pocket of confusion in his brain, and I still think that even to this day, he hasn’t completely gotten over it. 

Well, that’s what I was like with this friggin’ lamb. I knew I had cooked it and eaten it and it was gone, and it wasn’t coming back. But I still spent the next few hours opening boxes and lifting cushions and peeking under tables, like it was going to be there waiting for me. Which would be weird! But I couldn’t help myself.  

A fitting way to end the year. 

ANYWAY. 
SUNDAY
NEW YEAR’S DAY
BIRTHDAY!

Baby New Year requested her traditional birthday meal, calzones and tiramisu. The calzones are my job, and I have a reliable but unspectacular method with pre-made pizza dough and sauce. Everyone likes it well enough, so I don’t mess with it.

Damien made the tiramisu using this recipe, and it was light and creamy and delicious as always. 

She elected to go visit an art museum with some of her friends in lieu of a party. 

MONDAY
Sheet pan lemon chicken on potatoes, garlic knots

I had a bunch of chicken thighs and no clear plan, so I tried out this NYT recipe, more or less. I skimmed, I skimmed. Basically you lay down a bunch of scallions, then a bunch of sliced potatoes, then some chicken thighs. You’re supposed to save out half the potatoes and arrange them around the chicken, so they probably would have come out more crisp than mine did if I had done that. You drizzle olive oil and sprinkle on plenty of salt and pepper on each layer. Then you cook it, allegedly for 35 minutes. For whatever reason, it took more like an hour and 15 minutes. Some chicken be like that. 

Then you remove the food from the pan, deglaze it, throw in some lemon juice and capers, and I also added some white wine, and make a little sauce to spoon over the chicken.

Serve with more lemon. And you can see the little girls also made up a bunch of garlic knots for us out of pizza dough. 

It was fine. It definitely would have been better if I had distributed the food over two pans to crisp it up more. But it was super easy to make, and I can imagine all kinds of combinations of things instead of the scallions and the potatoes. So there you go. I do love lemons and capers.

TUESDAY
Banh mi

Some of the family is tired of banh mi, but some of them still love it, and I happen to be a member of the latter group, so guess what’s staying in the rotation. 

Yes, I used the pork that was supposed to be nachos. A fitting way to bring closure to my lamb grief. My Lammkummer. 

WEDNESDAY
Burgers

Nothing to report. This seems like eleven years ago. 

THURSDAY
Shawarma, stuffed grape leaves, king cakes

So Thursday was Epiphany, the big day I had been pushing to get ready for all week. I, addition to putting in a new floor and trim, I bought a breakfast nook off Craigslist. I have been thinking of a breakfast nook ever since we moved into this house, and the perfect one finally turned up at the perfect time. 

The only thing wrong with it was that it smells like cigarette smoke. But this turns out to be not a catastrophe when it’s wood. (It was a catastrophe when I bought a giant curved leather couch that turned out to smell like cigarette smoke. I solved that by not sitting on the couch for several years, and then throwing the couch away.) I scrubbed it down with vinegar and then just let it air out, and the smell is almost gone. 

It came with a square table which has a Patriot’s logo stained and woodburned into it. I may eventually start using that as our main table. But that was not the table I was going to use when we had Mass at our house. Instead, Lena scoured and scrubbed and bleached the heck out of the old wood and tile one we’ve been using for almost 25 years, and I covered it with a fresh white cloth, and . . . guys, we had Mass on our dining room table.

I supplied our friend Fr. Matthew with some candles and a bowl to wash his hands, and he brought his Mass kit and a little bag with hosts for everyone in the family, and we set up chairs facing the table, and we had Mass.

I didn’t take any pictures during Mass, because I wanted to be as present as possible. But if you are picturing an intensely reverent atmosphere, that ain’t it. We were running a little behind schedule and made the tactical error of just throwing the dog into his crate, rather than giving him time to figure out that Fr. Matthew is an okay guy. So the entire Mass was set to the horrible music of a frantic boxer expressing profound self-pity and woe, woe, woe, woe, woooooooe. Then, right after the Sanctus, the kitchen timer went off for the shawarma, and then of course the smoke alarm went off. In other words, there is no way it could have been any other way, and Jesus came to us, and it was beautiful and ridiculous and holy. And the Benadryl we gave the dog eventually kicked in, sort of. 

I did take some photos of the rest of the evening! Pardon me while I do a bit of a photo dump. We did the Epiphany house blessing, with the blessed chalk on the door way 

and holy water in the four corners of the main rooms. 

and the kids did some of the readings for the blessing. 

Then we had chicken shawarma and stuffed grape leaves and fruit. We had the chicken with pita, yogurt sauce, cucumbers and tomatoes, various olives, feta, and hummus; and grapes and pomegranates. The stuffed grape leaves were a mish mash of various recipes, but they were filled with rice seasoned mainly with mint and dill. 

They were pretty good, if not very tidy. I definitely prefer fresh grape leaves. These were from a jar. 

Then we at the two Rouse’s king cakes Fr. Matthew carried on a plane from Louisiana, because that’s the kind of priest he is

and then we had some piano time,

some guitar and ukulele and kalimba time,

and some more animal time. 

Corrie sang all the verses of “Mississippi,” her favorite murder ballad, and some of us discovered we can sing in harmony when pressed. And then we all got a blessing and then it was time to go! I have never had a more wonderful Epiphany day. 

I will tell you, when Fr. Matthew suggested having Mass at our house, I almost turned him down, because it seemed overwhelming, and we’re not the kind of people who etc. etc. But if you ever have the opportunity, please do it. It was a joy. 

And good grief, you guys. I just realized. The last thing I did in 2021 was lose the lamb that was supposed to go on our table.

The first thing we did in 2022 was . . . this. 

Well. 

And now this seems like a terrible anti-climax, but this is still a food blog, so. . .

FRIDAY
Quesadillas

Having quesadillas today! And then I am going to drop dead, because I am exhausted. 

 

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.  

 

Pork banh mi

Ingredients

  • 5-6 lbs Pork loin
  • 1/2 cup fish sauce
  • 3/4 cup sugar
  • 1 minced onion
  • 1/2 head garlic, minced or crushed
  • 2 tsp pepper

Veggies and dressing

  • carrots
  • cucumbers
  • vinegar
  • sugar
  • cilantro
  • mayonnaise
  • Sriracha sauce

Instructions

  1. Slice the raw pork as thinly as you can. 

  2. 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. 

  3. Grill the meat over coals or on a pan under a hot broiler. 

  4. 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. 

Ingredients

  • 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

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. 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.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

Chicken shawarma

Ingredients

  • 8 lbs boned, skinned chicken thighs
  • 4-5 red onions
  • 1.5 cups lemon juice
  • 2 cups olive oil
  • 4 tsp kosher salt
  • 2 Tbs, 2 tsp pepper
  • 2 Tbs, 2 tsp cumin
  • 1 Tbsp red pepper flakes
  • 1 tsp cinnamon
  • 1 entire head garlic, crushed

Instructions

  1. Mix marinade ingredients together, then add chicken. Put in ziplock bag and let marinate several hours or overnight.

  2. Preheat the oven to 425.

  3. Grease a shallow pan. Take the chicken out of the marinade and spread it in a single layer on the pan, and top with the onions (sliced or quartered). Cook for 45 minutes or more. 

  4. Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

  5. Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

 

Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

 

What’s for supper? Vol. 179: Stuffed grape leaves and Käsewegfall

Let’s have a pahty! Here’s what we ate this week (and don’t miss the video of Benny and Corrie rolling grape leaves like pros):

SATURDAY
Hamburgers and chips

I know I always say I have no memory of Saturday, but this time I really mean it. 

SUNDAY
Chicken sandwiches with basil and tomato

This was supposed to be chicken caprese sandwiches, but I tragically forgot to buy mozzarella. They were still good, but the Käsewegfall loomed large. I had mine with salt and plenty of pepper, balsamic vinegar and olive oil on ciabatta bread.

I also like this sandwich with salami instead of roast chicken, which makes it even easier and cheaper.

Then we went to see Toy Story 4 at the drive in movie, where we discovered, as we re-discover each year, that my vehicle simply will not play the radio with the lights off. The movie was just okay anyway. Our popcorn game, though, was on point. 

MONDAY
Pork ramen

Meh. Sometimes this is a really enjoyable meal, but it fell a little flat. Maybe it was just too humid for ramen. I sliced the pork thin and sautéed it lightly in sesame oil, then finished cooking it in soy sauce. We had soft boiled eggs, scallions, crunchy noodles, pickled ginger, and sesame seeds.

Anyway, I produced hot food. Two cheers!

TUESDAY
BLTs and tiramisu

Birthday! The birthday girl requested BLTs and tiramisu. I can’t claim we have any particular family recipe for BLTs, except that I think we’re up to seven pounds of bacon, which seems excessive to me, especially since I didn’t get the memo that it was okay to take more bacon because somebody went out and bought two more pounds. 

Damien made the tiramisu using this recipe. Pretty tickled that the kids often choose this as their birthday treat. When I was that age, my heart’s desire was a cake in the shape of Garfield. My mother rented a pan and spent an entire day following a guide for where to put little blobs of icing in Garfield colors. Man, I hope I thanked her. 

Here’s an unglamorous shot of the tiramisu in the middle of being demolished.

People added shaved chocolate to their individual pieces.

WEDNESDAY
Pork gryos, fried eggplant, stuffed grape leaves

It had been a big week of being hunched over a computer screen, so I was really glad to throw myself into a big kitchen project. 

I’ve been wanting to make stuffed grape leaves forever. The wild grapes in the yard are having quite a year, so the kids had no trouble finding some fine, clean specimens. We followed this recipe from Saveur, more or less, which makes 60 grape leaves. It’s not hard, but there are many steps. You have to make the rice filling and let it cool, then boil the grape leaves, dunk them in ice water, and dry them, then roll them, then steam them. 

Here is Benny gathering mint, which, as always, is also having quite a year:

And here she is drying off the grape leaves:

The girls did so well rolling them! I was truly impressed at how good they are with their little paws, and also how good Benny is at explaining what she’s doing. At one point, Corrie shouts, “I have a idea! Let’s have a pahty!” She says this several times a day, every day, just in case. Check out her proud smile at the end. 

You know, we’re all having quite a year.

The recipe says to put three layers of leaves in the bottom of the pot to prevent scorching, but I had run out, so I used parchment paper instead. We only made about 30, since I didn’t think people would eat them. 

They turned out so well! You squeeze a little lemon juice on top and have them with yogurt sauce. These are not perfect grape leaves, but they held together and tasted good, and we had a nice time making them. 

I don’t know how to describe the flavor of grape leaves. Not cabbage, not asparagus. They have a sort of cool, woody, herby taste, and they are much more tender than I was expecting. The filling we used was packed with herbs, and the whole thing was somehow both oily and refreshing. I’d like to start making these at least once a year, when the leaves are abundant.  

We also had pork gyros. I marinated the meat in the morning and Damien cooked it outside on the grill. So zippy and tasty. I’ll add a recipe card for the marinade at the end.

I used up all the tomatoes in the marinade, so we had the meat wrapped up in pita with just cucumbers, french fries, yogurt sauce, and hot sauce. Tasted perfect to me. Although honestly I have never gotten used to french fries being in there, and will probably skip it next time. So sue me. My mouth thinks it’s weird to have fries and bread in the same bite. But overall, this was a stupendous meal.

While he was cooking the meat, I fried some eggplant. You have to cut and salt the eggplant ahead of time to draw the moisture out, but the batter is simple and they fry quickly. I love this recipe because it tastes a little bland with the first bite, but this amazing warmth starts to sneak up on you until it’s quite a little pahty in your mouth. Wonderful texture, too — crisp and knobbly, with soft, tender eggplant inside. Very, very fond of fried eggplant. Recipe card at the end. 

THURSDAY
Tuna noodle

I promised the kids tuna noodle, but then realized we’d be out of town on Friday. But a promise is a promise. Damien and I went out for an evening run at dinner anyway, so I really wasn’t hungry when we got back. I think I had beans and pita bread and a plum or something around 10 PM. Summah! 

FRIDAY
And away we go. Oh, there are still adults in the house, so there, robbers. 

Here are some recipe cards:

Fried eggplant

You can salt the eggplant slices many hours ahead of time, even overnight, to dry them before frying.

Ingredients

  • 3 medium eggplants
  • salt for drying out the eggplant

veg oil for frying

3 cups flour

  • 1 tsp baking powder
  • 1 Tbsp cumin
  • 1 Tbsp paprika
  • 1 Tbsp red pepper flakes
  • 2-1/2 cups water
  • 1 Tbsp veg oil
  • optional: kosher salt for sprinkling

Instructions

  1. Cut the ends off the eggplant and slice it into one-inch slices.
    Salt them thoroughly on both sides and lay on paper towels on a tray (layering if necessary). Let sit for half an hour (or as long as overnight) to draw out some of the moisture. 

  2. Mix flour and seasonings in a bowl, add the water and teaspoon of oil, and beat into a batter. Preheat oven for warming. 

  3. Put oil in heavy pan and heat until it's hot but not smoking. Prepare a tray with paper towels.

  4. Dredge the eggplant slices through the batter on both sides, scraping off excess if necessary, and carefully lay them in the hot oil, and fry until crisp, turning once. Fry in batches, giving them plenty of room to fry.

  5. Remove eggplant slices to tray with paper towels and sprinkle with kosher salt if you like. You can keep them warm in the oven for a short time.  

  6. Serve with yogurt sauce or marinara sauce.

Yogurt sauce

Ingredients

  • 32 oz full fat Greek yogurt
  • 5 cloves garlic, crushed
  • 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh parsley or dill, chopped (optional)

Instructions

  1. Mix all ingredients together. Use for spreading on grilled meats, dipping pita or vegetables, etc. 

Marinade for pork gyros

Marinate thinly-sliced meat for several hours, then grill over the coals or broil in the oven. Serve wrapped up in pita with cucumbers, tomatoes, french fries, hot sauce, and yogurt sauce. This marinade is enough for about five pounds of meat. 

Ingredients

  • 4 medium tomatoes diced and smashed a bit
  • 2 onions grated
  • 2 Tbsp oregano (or a large handful of fresh oregano, chopped)
  • 1/2 cup olive oil
  • 3/4 cup lemon juice
  • 2 Tbsp paprika
  • 12 cloves garlic, crushed or minced
  • kosher salt and pepper