What’s for supper? Vol. 304: It’s souvlaki all the way down

Happy Friday! The name of the game this week was souvlaki! We didn’t really have that much Greek food; I just like saying “souvlaki,” and apparently so do Greek people, because every time I look up a recipe for something Greek, they let it slip somewhere in the recipe that this is souvlaki. No matter what it is. I have looked it up, and apparently the main ingredient necessary, in order for a dish to qualify as authentic Greek souvlaki, is “various meats.”

This is what makes me take a dim view of arguments that such-and-such dish isn’t really authentic. I mean, if it’s made of sawdust, then no, it’s not authentic cuisine. One time I told my kid I was eating imitation crab meat, and she said with great condescension, “Weww, Mama, I woudln’t eat wubba cwab if I was you.” But that is as far as I’m willing to go. Beyond that, it’s all authentic souvlaki as far as I’m concerned. (This is a complicated joke about fake meat, mock turtle soup, and turtles all the way down, if you like. If you don’t like, you can just keep reading, and eventually there is a nice picture of pork.) 

Weww, Mama, here’s what we ate this week:

SATURDAY
Hamburgers, veggies and dip, chips, cherry pies with ice cream

My sister and five of her kids came over on Friday. On Saturday, we had a lovely guest for lunch, Fr. Michael Eades, a Toronto Oratorian who was passing through, so we had a little cookout in the middle of the day, and then we went to the beach, and then we came home and had another little cookout, because It Is Summer. 

I had a lot of fun making the pies. I do recommend sitting down in the afternoon and pitting several pounds of cherries while chatting with your beloved sister, and all your kids goof around playing cousin games and being silly. It’s just nice. Then I made the pies and Corrie brushed them with egg wash for me

and of course I managed to burn them, but they still got ate up. 

Here’s my reliable pie crust recipe:

Jump to Recipe

SUNDAY
Spaghetti al carbonara 

Other meats have gotten more expensive, but bacon, which was always expensive, has stayed about the same, so I convinced myself this counted as a cheap meal, because I hadn’t gone shopping yet and it was literally the only dinner I could think of. 

Just about everybody likes it, and I managed not to burn the bacon, anyway. I bet you haven’t made carbonara for a while! Why not make it this week?

Jump to Recipe

Just pasta, bacon, parmesan, eggs, butter, and lots of pepper. Sticks to your ribs, as my grandfather used to say. You can make it fancier if you want, but the basic version is so easy and good.

MONDAY
Chicken drumsticks, pasta salad

Drumsticks really are cheap, to my sorrow. I hate drumsticks. I mean, they’re fine. On the drumsticks, I put olive oil, salt, garlic powder, and paprika, and roasted them, turning them once. The pasta salad had olive oil, wine vinegar, black olives, red onions, sun-dried tomatoes, fresh basil, minced garlic, and I imagine salt and pepper. 

Not a sophisticated meal, but I went shopping in the afternoon, got home late, got the food put away because the grocery-put-away kid was at work, and then cooked supper, so everyone has hungry and appreciated food. 

TUESDAY
Taco Tuesday!

I used to think Taco Tuesday was so silly. The kids would get so excited if I served tacos on Tuesday, and I just could not see what the big deal was. It was just tacos, regular tacos, and it happened to be on a day that also started with T, big deal. 

But you know what? Taco Tuesday performs the valuable service of letting me not figure something out. What day is it? Tuesday. What are we having? Tacos. What are people? Happy. Take a little nap, brain. THIS IS WORTH FORTY MILLION DOLLARS.

To the drained ground beef, I added lots of cumin, lots of chili powder, salt, plenty of garlic powder and onion powder, and some water. I guess I am officially weaned off using those little packets of taco seasoning. The secret ingredient is, as I suspected, salt. 

I went to take a picture of my tacos, and the camera was open the other way and captured this somewhat portentous photo of myself, looking like I am considering devouring not only the tacos, but the entire world, because the world is asking for it.

 

And here is the picture of my tacos.

WEDNESDAY
Pork gyros (souvlaki), homemade vanilla ice cream

The star meal of the week. I had a pork loin that I cut into thin slices and marinated in the morning. I sorta kinda followed this recipe (souvlaki), except I used a lot more garlic than it says, skipped the thyme, and went with fresh rosemary and fresh oregano. The one important thing is that this marinade includes honey, which he claims (and which I have no reason to doubt) breaks down the pork fibers. I marinated the meat about five hours and then pan-fried it in batches, and it certainly came out amazingly, yieldingly tender. 

I also made a big batch of garlicky yogurt sauce

Jump to Recipe

and cut up a bunch of tomatoes and cucumbers, and we cooked some french fries and I sent the girls out for a bunch of wild mint leaves, we and wrapped it all up in pita with feta cheese and hot sauce. 

Hot damn, it was delicious. (Actually I skipped the fries because I ran out of room and I secretly think it’s kind of gross.) I forgot to take a picture of it actually wrapped up like a wrap, because I just gobbled it up. You really cannot beat fresh herbs in a wrap. I think I’m going to take another stab at growing herbs inside this winter, because it makes such a difference. 

THEN, my ice cream maker arrived! Actually it arrived on Tuesday. I’ve been haunting Facebook Marketplace, and found a great deal on a Cuisinart ice cream maker (this one, and I didn’t spend any $83.10 on it!). We dashed out (that’s an ice cream maker joke) for some heavy cream and decided to just start with vanilla. I had put the bowl in the freezer in the morning (this is the kind you don’t need ice or salt for, but you do need to freeze the bowl for at least six hours ahead of time), and we made one batch that came out great, but the bowl did not stay cold enough in our sweltering kitchen to make a second batch. So I went ahead and ordered a second bowl from eBay, plus the Ben and Jerry’s recipe book everyone is telling me is the best. 

Benny always strives to dress appropriately for the occasion. 

So, no thrilling ice cream tales so far, but our first foray was pleasant enough. The machine is very simple to use. The ice cream comes out of th machine like soft serve, but I spread it in a pie plate and put it in the freezer for a few hours, and it came out like high quality hard pack ice cream.

There are some peaches on our peach tree, and we intend to make them into ice cream when they’re ripe; and we’re planning some ginger ice cream for next time we have Asian food, and probably, oh yes, blackberry ice cream when we get back from vacation and haven’t been scrounging away at the blackberry bushes for a whole week. 

THURSDAY
Pork ribs, cheezy weezies

Just good old oven broiled ribs with salt and pepper with the fat crisped up, nothing better. I was planning mashed potatoes, but it was and is way way too hot, so cheezy weezies it was. It’s been so hot all week. Hot hot hot. I actually got a bunch of work done on Thursday morning and then did something I haven’t done in decades: I draped myself over a floatie and just drifted around in the pool thinking about nothing. Just drifted like a screensaver, drift, bonk, driffffft. 

Actually before that, I went to jump off the little deck, got caught on a nail, and left most of my swim suit bottoms behind. Straight out of Looney Tunes. The kids may never recover. 

I’ll show you various meats. 

One of my kids immediately climbed out of the pool and went to find me a towel to cover my modesty. And another of my kids immediately shouted, “Not that one! That’s my towel!” And I am taking notes. 

Anyway, after that is when I decided I would just drift for a while. For some reason, the kids got out of the pool after my comic mishap. 

FRIDAY
Mac and cheese

And now, I can hardly believe my luck, but we are getting ready to go to the ocean for a week. I planned (and, in a stroke of good sense, pre-paid for) this vacation back in the middle of winter, and boy oh boy. Are we going to swim in the ocean. We usually go to Hampton Beach, but we’re venturing a little further down the coast this year. I bought Aldi’s entire stock of oversized towels on clearance, and we have our shark-spotting app all fired up, and we might not have our absolute favorite kind of insulin, but we do have insulin, and the check engine lights are on but are not flashing, so off we go! The house we rented has a small balcony and a SPIRAL STAIRCASE in it. And is near the ocean!!!!!!!!!! It allegedly has a little boardwalk leading to a private beach 300 yards away, but many of those words can mean all kinds of things, so we shall see. But still. The. Ocean. I’ll probably be posting photos on Facebook and possibly Instagram if you want to see what we’re up to.

Yes, there will be someone watching the house at home, so please do not feel free to rob us of all our cool and valuable possessions, such as our, um, our very valuable, you know what, go for it. I guess the printer is only a few years old if you want. I may have a Creedence tape in there somewhere.

 

Basic pie crust

Ingredients

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1-1/2 sticks butter, FROZEN
  • 1/4 cup water, with an ice cube

Instructions

  1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

  2. Put the water in a cup and throw an ice cube in it. Set aside.

  3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

  4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

  5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

  6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

  7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

  8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

 

Spaghetti carbonara

An easy, delicious meal.

Ingredients

  • 3 lbs bacon
  • 3 lbs spaghetti
  • 1 to 1-1/2 sticks butter
  • 6 eggs, beaten
  • lots of pepper
  • 6-8 oz grated parmesan cheese

Instructions

  1. Fry the bacon until it is crisp. Drain and break it into pieces.

  2. Boil the spaghetti in salted water until al dente. If you like, add some bacon grease to the boiling water.

  3. Drain the spaghetti and return it to the pot. Add the butter, pieces of bacon, parmesan cheese, and pepper and mix it up until the butter is melted.

  4. Add the raw beaten egg and mix it quickly until the spaghetti is coated. Serve immediately.

 

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. 303: We all scream for Joachim

All things shall be well, and all things shall be well, and all manner of things shall be, well, here’s what we ate this week:

SATURDAY
Hot dogs, hot pretzels

I vaguely remember Saturday. 

SUNDAY
Thai food

The kids had chicken nuggets at home and Damien and I went to a party at the house of one of his editors. We had a really nice time! We took our time coming home and stopped for dinner at Siam Orchid Thai Bistro in Concord, which has a pleasant outdoor table area. Lovely meal. We had a plate of various appetizers, all very fresh and delicious, and then Damien had some kind of amazing crunchy duck arrangement on spicy noodles, and I had a spicy beef and vegetable situation, also scrumptious. My rice came in an adorable little basket. 

We felt like such hot shots, we even ordered dessert. Damien had mango fried ice cream and I had coconut ice cream with peanuts on sticky rice. 

This refreshed and enchanted me so much, I went home and starting mooching around for information about ice cream makers, and I ended up getting an excellent deal on a like-new Cuisinart ice cream maker on FB Marketplace. It should get here in a few days, so hold on to your butts. 

MONDAY
Blueberry almond chicken salad

Easy and pleasant. The blueberries are sweet and cheap this year. I roasted some chicken breasts with olive oil, salt and pepper and garlic powder, sliced it, and set it out with mixed greens, blueberries, slivered almonds, thinly-sliced red onions, and some freshly-shredded parmesan cheese.

I had mine with red wine vinegar for a dressing, and stale crackers on the side. I didn’t toast the almonds, because it was already monstrously late, and sometimes you feel like you don’t even have two more minutes to spare. But here is my periodic reminder that you can easily toast nuts in the microwave, and it makes them crunchier and nuttier, and only takes two minutes.

TUESDAY
Chicken enchilada bowls

I keep making this meal and it keeps not being anything more than okay. Why do I keep trying? Nobody knows.

I made a big pot of rice in the Instant Pot, and roasted the chicken breasts with olive oil and lots of Tajin seasoning, and then shredded it. I mixed half the shredded chicken with red enchilada sauce and half with green enchilada sauce, from cans. And I served the rice and two saucy chicken varieties with some black beans, shredded cheddar cheese, corn chips, and sour cream.

It was fine. I guess I’m just going to have to break down and make actual enchiladas again, though. I guess the real problem with this dish is that it’s not actual enchiladas. 

Tuesday, or possibly Wednesday, was also the feast of Saints Anne and Joachim. The only reason I know that is because I was looking for something that rhymes with “ice cream” for the title, and I was like, hey; so I looked it up the date, and I was like, hey! Or should I say: “AIEEEEEEEEE!!!!!!!” 

WEDNESDAY
Carnitas, guacamole and tortilla chips, corn on the cob

Now this meal turned out great. I made a large dish of guacamole, including one of the more successful tomatoes from our largely unsuccessful garden

Every year, I plant six tomato plants, and five of them are spindly, wizened, and blighted, and one of them is cheery, robust, and prolific. I water and fertilize them all exactly the same, and they all get the same amount of light. I know why this happens, though. It’s to drive me crazy.

I didn’t take a picture of the guacamole, but one must imagine guacamole. One must imagine Simcha happy. Guacamole makes Simcha happy. 

Jump to Recipe

For the carnitas, I followed John Herreid’s simple, delicious recipe, which I have finally made up into a card, because I altered it slightly.

Jump to Recipe

It turned out so lovely. You cook the seasoned meat up in oil and Coke with cinnamon sticks, orange quarters, and bay leaves,

 fish out the flavoring elements, continue cooking, and then scronch that meat.

I forgot to drain the fat out of the meat at the end, but there were zero complaints. I took my plate outside with the carnitas, some guacamole chips, and an ear of corn, and listened to Benny talk about how beautiful the world is.

And this is the best possible way to eat carnitas. 

THURSDAY
Burgers and ever so many raw vegetables

I’m vegcoring

I ate outside again and saw THREE hummingbirds. Here are two of them.  I think they were mad at each other:

I installed the Merlin app on my phone, and it’s very entertaining, but I can’t say it’s taught me anything. I’ve always had a hard time remembering all but a few bird calls, and now that my phone tells me what they are, I still can’t remember them unless I’m looking at my phone. Nicely designed app, though. 

FRIDAY
Pizza

Later today MY SISTER IS COMING OVER. I AM EXCITE!!!!! Get ready for lots of food, because that’s what I do when I am excite!!!!!!! She and several of her kids are staying the weekend, and we are also having lunch tomorrow with a priest who is passing through on his way home from seeing the pope. I hope the hummingbirds behave themselves. 

And don’t forget to tell me about your homemade ice cream! I want to make ridiculous delicious flavors. We still have a few weeks of vacation left, and we are most definitely open to all kinds of ideas. 

White Lady From NH's Guacamole

Ingredients

  • 4 avocados
  • 1 medium tomato, diced
  • 1 medium jalapeno, minced
  • 1/2 cup cilantro, chopped roughly
  • 1 Tbsp minced garlic
  • 2 limes juiced
  • 1 tsp chili powder
  • salt and pepper
  • 1/2 red onion, diced

Instructions

  1. Peel avocados. Mash two and dice two. 

  2. Mix together with rest of ingredients and add seasonings.

  3. Cover tightly, as it becomes discolored quickly. 

 

 

Carnitas (very slightly altered from John Herreid's recipe)

Ingredients

  • large hunk pork (butt or shoulder, but can get away with loin)
  • 2 oranges, quartered
  • 2-3 cinnamon sticks
  • 4-5 bay leaves
  • salt, pepper, oregano
  • 1 cup oil
  • 1 can Coke

Instructions

  1. Cut the pork into chunks and season them heavily with salt, pepper, and oregano.

  2. Put them in a heavy pot with the cup of oil, the Coke, the quartered orange, cinnamon sticks, and bay leaves

  3. Simmer, uncovered, for at least two hours

  4. Remove the orange peels, cinnamon sticks, and bay leaves

  5. Turn up the heat and continue cooking the meat until it darkens and becomes very tender and crisp on the outside

  6. Remove the meat and shred it. Serve on tortillas.