What a short week, and how unproductive! And how stupidly cold. And stupid in general. We did have a few good meals, though. Here’s what we ate this week:
Buffalo chicken salad
Those pesky shupply change issues came for the frozen buffalo chicken, and I couldn’t find any, so I bought some regular chicken. So we had greens with chicken, grape tomatoes, shredded pepper jack cheese, crunchy fried onions (the kind that come in a canister), blue cheese dressing, and then some buffalo sauce on that.
Tasted great. I think buffalo chicken is too hot anyway.
Sunday, I took Sophia and some of her friends to the Worcester Art Museum for her birthday. We masked all the way there in the car, and then stopped to grab some lunch, and I looked in the rear view mirror, and they were sharing an ice tea. Two honor students, one straw. ANYWAY, the museum was great. You can check out some of the photos I took here. (They’re not really a representative sample of their excellent collection! I’ve been there many times and didn’t snap pics of their more famous works. If you’re in the area at all, you should go. It’s small enough that you can see absolutely everything in under three hours, but there’s plenty worth seeing, and the descriptive cards are top notch, very informative.)
Afterward, I offered to take them to a restaurant of her choice, and she chose Chili’s. I support this. Chili’s offers reliably B- food with reliably B+ service, and the floors are usually not gritty. I swear I would have taken her somewhere fancier, but it had been a long day and I totally understand her choice. (I had shrimp tacos and they were kind of weird, to be honest. I guess I didn’t read the description and wasn’t expecting them to be absolutely baggy with coleslaw, but that’s what you get.)
I believe they had some kind of pasta with red sauce, peppers, and sausage at home.
Pork ribs, garlic mashed potatoes, honey balsamic roasted Brussels sprouts with walnuts
This was a low-skill, popular meal. The pork ribs were just plenty of salt and pepper, roasted on both sides under the broiler. The mashed potatoes were made with an entire peeled head of garlic boiled and mashed in with the potatoes. And the Brussels sprouts, I trimmed and halved, drizzled with olive oil, a little balsamic vinegar, lots of honey, a sprinkle of red pepper flakes, and a large handful of chopped walnuts, and roasted under the broiler.
I LOVE roast vegetables with nuts. This is how kings eat their vegetables. Real kings, not stupid kings.
I wish I had let everything cook a tiny bit longer, but we were all so hungry. It’s been so cold, and all I want to do is eat.
Bugogi dubap (garlic soy beef on rice)
A much-anticipated meal. Strips of garlicky, gingery beef, with onions, scallions, and mushrooms served over rice. Somewhat sweeter than many similar recipes I’ve tried. Not like a sweet and sour dish, but just a little fruity.
I slightly adapted the recipe from Cook Korean! by Robin Ha. It turned out very well, although next time I will put less of the marinade in with the meat when I cook it. It was just too pulpy, and I would have liked a little more of a sear on the meat.
The marinade includes kiwi, which is what provides the acid to tenderize the meat, and wow, it works well. It was . . . there isn’t really a synonym for “tender” that works well for meat, so I guess we’ll stick with that. (When my little brother was about 5, he couldn’t remember the word for “chicken tender,” so he told the waitress he wanted “chicken softies.” So you see what I mean.)
It’s served, as I said, over rice with scallions and sesame seeds. Tons of flavor, nice and bright, with loads of garlic and fresh ginger.
Next time I will not bother paying for shiitake mushrooms. I’m sure some people can taste the difference, but I sure can’t. I can taste the difference when they’re raw, but not when they’re cooked! (Not to mention that the first batch of mushrooms I bought got moldy, so I had to run out and buy more, and I was late picking the kids up from Dungeons and Dragons, so I decided to go to the co-op for my replacement shiitake mushrooms, rather than the supermarket, and . . . you know what, we’ll just let a shiver pass through our system one last time and then quietly turn the page in the ledger and not think about that part of the food budget anymore.)
The recipe in the book calls for soju, a dry Korean rice liquor, but it doesn’t mention what to do with it. Presumably you throw it into the marinade, but possibly you’re supposed to deglaze the pan with it. In any case, I didn’t have any. I was planning to substitute vodka, but I forgot. So now you know as much as I do. Possibly it would have cut the sweetness slightly.
Verdict: Definitely making this recipe again, with cheaper mushrooms, less marinade and more room and heat in the pan. Loved the garlic and ginger and kiwi, loved how simple it was, adored how tender it made the beef. A very good way to treat a cheap cut of beef.
Nothing to report, other than that the burgers turned out long, for some reason. This is what passes for entertainment around here.
Muffaletta sandwiches, tater tots
Not true muffaletta sandwiches, no doubt. You’re supposed to have a specific kind of bread, specific meats and cheeses, and a particular blend of olives. We had all the deli meats I felt like paying for (some ham, a few kinds of salami, a little bit of capicola and a little bit of prosciutto) and a delightful salad made of things that fell out of my cupboard into my food processor.
I think I used three cans of black olives, two skinny jars of green olives, maybe six little pepproncini, half a jar of capers, some olive oil, and a little wine vinegar. I would have put some giardiniera salad in there, but I couldn’t find it. Our refrigerator is a travesty. Parsley would have been good, but we had none.
This picture makes me laugh because the sandwich appears to be eating itself. Monch monch.
We ate very early because Sophia had an art show. They made it fancy, with a little jazz band, and the whiter the kids were, the harder the adults in the audience bopped their heads, as if they could will rhythm into existence with their necks. The good will in a room full of parents listening to their teenagers playing jazz solos will save the world.
I thought Sophia’s self portrait was pretty good!
Although as you can see, in real life she doesn’t actually have a mouth or nose, so she had to use her imagination. Strange times.
While we were gone, Clara whipped up a Bruno and Rat cake, as one does.
I still haven’t seen Encanto, but this seems like a good cake to me.
Best rat cookies I’ve seen in quite some time.
I’m not sure what these are for.
Some kind of interactive element? I guess we will find out when the kids come home from school today.
Mac and cheese
I didn’t even buy any cheese. I can feel how much cheese there is in this house. By the end of the day, God willing, there will be less.
In conclusion, I just noticed I have tagged this post both “olive salad” and “olives salid,” and I guess that’s fine.
Bulgogi dupap (soy garlic beef)
A Korean dish of tender strips of sweet and savory garlicky beef, served over rice. Adapted from Cook Korean! by Robin Ha
- 4-5 lbs beef chuck, sliced as thinly as you can
- 3 onions (divided)
- 1-1/2 heads garlic (20 cloves or more)
- 3 inches fresh ginger
- 2 kiwis
- 1 cup soy sauce
- 1/3 cup sesame oil (divided)
- 1/2 cup sugar
- 2 tsp freshly ground pepper
- 1 bunch scallions, divided
- 12 oz mushrooms
sesame seeds for garnish
In a blender or food processor, combine 1.5 of the onions, the garlic, the ginger, the kiwis, the soy sauce, 3 tablespoons of the sesame oil, and the sugar and pepper. Combine until blended. Marinate the sliced beef in this for at least three hours.
Cut the mushrooms and the remaining 1.5 onions into thin slices. Cut most of the scallion (green parts) into three-inch pieces. Save out a few and slice thinly for a garnish.
Heat the sesame oil in a large skillet and sauté the beef until it's just slightly browned, then add the onions, scallions, and mushrooms and continue cooking until the meat is fully cooked. You may have to cook in batches to avoid crowding the pan.
Serve meat and vegetables over cooked rice. Top with scallion garnish and sprinkle with sesame seeds.