What’s for supper? Vol. 290: The secret ingredient is Manischewitz

WELL WE HAVE COVID. Pretty mad about it. Feels like the flu. Not pleasant, but nobody’s going to the hospital. Two of the other kids had it last week and another one has it now, plus me. Feeling very lucky we were able to cancel a bunch of stuff and lay low so we can just collapse like bunches of broccoli and ride this out. And feeling very glad for the vaccines, without which this would have certainly been a lot worse.

We did have some good meals this past week. Read on!

SATURDAY
Passover!

We had a great Passover. We had three guests and everyone worked together to put together a pretty seder table

and the food was great.
Gefilte fish, chopped liver

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chicken soup with matzoh balls

plenty of charoset

spinach pie bites

and I didn’t get pics, but cinnamon garlic chicken and roast lamb 

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–both very easy and tasty. 

And then we washed up real quick and went to the Easter Vigil! Did not get many pictures. Benny and Corrie wore matching yellow dresses with frilly shoulders, and Clara put their hair up in crown braids, and I put yellow flowers in their hair. I sure wish I had gotten pictures. 

Here’s my Facebook status from when we got home:

Before Mass, we ran to the basement to go to the bathroom and saw the pastor, wearing his vestment with the gold thread and the big red gems, coming out of a utility closet with an armload of toilet paper for the women’s bathroom. Mass was 2.5 hours. Lots of adult catechumens. Beautiful chant of the exultet. Candles. The creation story. Ludicrous music from the guitar choir, complete with bongo drums. Babies squalling. Baptism, bells, incense. That one couple that clings to each other the whole time like they’re on a lifeboat from the Titanic. And at the end, the pastor announced that that nice guy from youth group is entering the seminary. More bells. My feet are killing me. The Church is such a mess, but from here, it looks to be thriving.

SUNDAY
Easter!

Easter dinner is wonderful because we can get another crack at all the delicious Passover food, but I’m not stressed out and exhausted with the seder and Easter Vigil plans. A lovely plate, as you can see, with plenty of horseradish. 

MONDAY
Pizza

Monday I went shopping, and started packing up all the special Passover plates and fiddly little wine glasses and whatnot. Aldi pizza was called for. I took a chance on a bacon chicken ranch pizza, and it was fine.

TUESDAY
Taco Tuesday! 

Damien made tacos and they were delicious. 

WEDNESDAY
Leftover lamb, horseradish, maztoh, fresh mozzarella, chopped liver, string beans, roast beef, chimichurri

Seemed like the last day I could reasonably try to set out any Passover food, so I made a this-and-that dinner with plenty of roast beef and a big bowl of chimichurri. 

Chimichurri is fantastic. Spring in a bowl. I made it with Italian parsley and regular parsley, basil, dried oregano because I couldn’t find fresh, plenty of garlic, salt and pepper, red pepper flakes, and olive oil and wine vinegar. 

The roast beef turned out great, nice and rare and tender. Damien made it, and I asked him not to season it too heavily, because the chimichurri was pretty intense.

We also had fresh mozzarella, raw string beans, horseradish with beets (which just tastes like regular horseradish, but it’s a startling disco color), and matzoh. I briefly considered making bread, but just thinking about it made me tired, so I skipped it. (In retrospect, I was starting to get sick on Wednesday, but assumed I was just a bad person who fails to make bread for her family.)

And it was perfect. 

Perfect!

Before I went to bed, I marinated the big fatty pork picnic I bought so we could have Chinese pork roast the next day, and that was a good idea. 

THURSDAY
Char siu, rice, raw broccoli

So, so the marinade for char siu is very easy. You can add garlic or ginger if you want, but you can keep it super simple and just use these liquid ingredients and have it done in no time. 

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I looked up my recipe, and it just said “wine,” which is not helpful. Red wine, white wine, sweet, dry, rice wine, what?? Then it occurred to me that we had half a bottle of Manischewitz lurking on the counter, and I certainly wasn’t going to drink it. It’s heavy, sweet, and sticky purple, and I realized it would be perfect for this pork roast, which wants a nice glossy, glazy, dark red exterior. 

So the meat marinated about 14 hours, ant then I put it the oven at 11:30 — actually, I asked Damien to do it, because I was suddenly feeling an irresistible urge to go lie down. I had a nice argument with myself about whether I was just pretending to be sick and refusing to work because I’m terrible, but eventually I fell asleep, so that settled that. The meat cooked for five hours, and then for the last hour, you add the marinade back into the pan and baste it every ten minutes. It’s a pain in the neck but SO WORTH IT.

Look at my beautiful grisly glossy char siu with the Manischewitz marinade!

Look!

Look.

And it was so moist inside, and so tender it just absolutely collapsed. 

We used the basting marinade as additional sauce for the meat and rice. Just so good.  

Just about the whole family enjoyed this dish, which was very gratifying. 

Then I started getting unmistakably sick, and I retreated into the bedroom and that’s where I’ve been ever since, except for going out to get a COVID test.  So I guess I need to isolate until Monday. Damien’s been bringing me tea and vitamin C drops and taking care of everything. Please pray no one else gets sick! We now have four people isolating in our little house, and that really is the maximum amount of isolation we can physically manage before it becomes meaningless. 

FRIDAY
Hamburgers, fries

‘Tis meat Friday, because it’s within the octave of Easter. We did eat a lot of large hunks of meat this week, so we’ve got that going for us. 

Next week is vacation, which is kind of good because we can all safely be sick and not miss school, but kind of a bummer because there goes our vacation. OH WELL. Somehow we’ll manage. 

 

Chopped liver (chicken liver pâté)

A very rich, pungent, velvety pâté made with cheap and humble ingredients. Spread it on crackers with a little horseradish, or add it to your banh mi. It freezes very well (but takes a while to defrost, as it is dense).

Ingredients

  • 2 to 2-1/2 lbs chicken livers, rinsed and trimmed
  • 3 eggs
  • 3 onions
  • 1 quart chicken broth
  • oil for frying the onion
  • salt and pepper

Instructions

  1. Put the livers, the raw eggs in their shells, and one onion into a pot with the chicken broth.

  2. Bring to a boil and then simmer, covered, for an hour. (This part looks very weird, but don't lose heart.) Drain off the broth and set aside the livers, onion, and eggs. When the eggs are cool enough to handle, peel them.

  3. Chop the other two onions. Set one aside and fry the other one in oil until crisp.

  4. Using a meat grinder or a food processor, grind up the livers, the boiled eggs, the boiled onion, the fried onion, and the raw onion.

  5. Season with salt and pepper to taste, and chill. It should be moist and spreadable. If it's too dry and crumbly, add a small amount of oil.

 

Tom Nichols' Grandmother's Leg of Lamb

Ingredients

  • boneless leg of lamb
  • olive oil
  • garlic powder
  • garlic salt
  • oregano

Instructions

  1. Preheat the oven to 325.

  2. Slash the meat several times, about an inch deep.

  3. Fill the cuts with plenty of garlic powder.

  4. Slather olive oil all over the meat.

  5. Crust it with garlic salt. Sprinkle with all the oregano you own.

  6. Cover meat loosely with tinfoil and cook three hours. Uncover and cook for another 30 minutes.

 

Chimichurri

Dipping sauce, marinade, you name it

Ingredients

  • 2 cups curly parsley
  • 1 cup Italian parsley
  • 1/4 cup dried oregano (or fresh if you have it)
  • 1 Tbsp red pepper flakes
  • 2 Tbsp minced garlic
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/4 cup red wine vinegar
  • 1 cup olive oil

Instructions

  1. Put all ingredients except olive oil in food processor. Whir until it's blended but a little chunky. 

  2. Slowly pour olive oil in while continuing to blend. 

 

Chinese pork roast

Marinate the meat overnight, and leave six hours for cooking. Serve over rice

Ingredients

  • 10 lbs pork
  • 3/4 cup soy sauce
  • 3/4 cup hoisin sauce
  • 3/4 cup honey
  • 3/4 cup sweet red wine
  • 1 Tbsp Chinese five spice

Instructions

  1. Mix the marinade ingredients together and marinate the meat overnight.

  2. Drain the marinade and put the meat on a pan with a lip. Cook at 300 for five hours. Cover with tinfoil if the meat is cooking too quickly.

  3. After five hours of cooking, pour the reserved marinade over the meat. Every ten minutes for an additional hour, baste the meat.

  4. Let the roast rest for ten minutes before carving.

 

 

What’s for supper? Vol. 210: Carbonara, yes.

The fog’s getting thicker, and Leon’s getting larger! There is no Leon. I am Leon. Here’s what we had to eat this week:

SATURDAY
Pizza

We had our usual combination of plain, pepperoni, and olive, and also there were some leftover mushrooms we fried up, and then Damien cut up some anchovies (leftover from last week’s anchstravaganza) just for my two slices, so everyone was happy. 

Saturday was the day the kids showed me the part of the woods they’ve apparently been clambering around in all spring. A beautiful and blessed place with an underground stream you can hear but not see. They found the  spot on the top of the hill where the spring that feeds our stream emerges from the ground, and there is a long string of enormous, moss-covered rocks that got shoved around by some passing glacier many thousands of years ago. Sometimes I can’t believe we’re allowed to live here.

I also got some hardier saplings and shrubs in the ground (in NH, there may be a frost any time until Memorial Day, so only the toughest stuff is safe to plant outside) — a pink crabapple sapling, a mock orange shrub, and some forsythia I got started in pots last year and then forgot about. Looks like the day lilies I transplanted made it through the winter, too! And I have a pile of purple and yellow pansies waiting for a home. We did have some snow this week, and the heat is still coming on every night, but we’ll get there. 

SUNDAY
Rigatoni in béchamel with little meatballs

I saw this recipe on Smitten Kitchen, where she adapted it from Marcella Hazan. Basically, you make a bunch of little meatballas (that was a typo, but I’m letting it ride), you make a big batch of white sauce, and you boil up a bunch of rigatoni, and you mix it all up with a bunch of freshly-grated parmesan, and then bake it until it all melds together. 

Look at these wonderful little meatballas, twinkling like the stars in the sky!

Normally I bake meatballs, which is faster and not so messy, but this recipe seemed worth going the extra mile for. Here’s the recipe, which I will probably not make up a card for, as this dish got increasingly cursed as the day went on.

Don’t get me wrong: it was completely scrumptious.  Imagine the aroma:

Just the coziest, most creamy, savory thing imaginable.

But like I said, it was cursed. I ended up spending something like five hours making it, which is completely unreasonable. And there were some . . . interpersonal problems that cropped up along the way, and I don’t think I’ve processed them fully yet. If it’s okay with you, we’ll just move along. 

MONDAY
Buffalo hot dogs, hot pretzels, broccoli and dip

Buffalo hot dogs are hot dogs with blue cheese, hot sauce, and chopped scallions on them, and they are my current favorite hot dogs. 

Can we all stop for a moment and admire the stellar chopping job I did with that one scallion? 

Scallions are one of several things I’m currently sprouting on my windowsill.

The others are celery, which is coming along nicely

and horseradish, which is just sitting there like an asshole. 

It was sprouting, until I put it in water, and then nothing. Whatever. You can be replaced, pal. Don’t you ever for a second get to thinking you’re irreplaceable.

There’s also this. I’m not sure what the expectations are here. 

Well, there’s no rush. 

TUESDAY
Chicken salad with strawberries, nuts, and cheese

Old reliable. I bought one of those cartons of mixed greens, and then also some other lettuce just for the lizard, as well as some pea sprouts, which I happen to know he likes. I told Moe I had bought his lizard some pea sprouts, and he said, “Oh, good. I was just feeding him apples, which he is tired of, so he got mad and pooped in his water dish.”  That’s what kind of house we’re running here.

The salad was greens, as I said, and roasted and sliced chicken breast, strawberries, feta cheese, and your choice of almonds or walnuts  (miraculously left over from Passover), which I didn’t bother toasting, but which I admit are much nicer lightly toasted microwaved. Tasty salad, though. 

Some bottled dressing and there it is. 

WEDNESDAY
Pulled pork sandwiches, coleslaw, fries

I tried a new recipe for the pulled pork this time. It was, as far as I can recall, chunks of pork, a diced onion, several minced garlic cloves, some sliced jalapeños, a bunch of chili powder, a can of Coke, and generous sloshes of soy sauce, wine vinegar, and Worcestershire sauce. I put it in the slow cooker and let it cook for about six hours.

As is so often the case with these things, it smelled PARADISAL and tasted fine. 

I ended up putting some bottled sauce on it, just to give it a little more punch.

If you’re looking for a pulled pork/carnitas recipe that has tons of flavor on its own, do try John Herreid’s recipe, which we made last week

I’ll put Lena’s tasty coleslaw recipe at the end, but really I just made the dressing with mayo, white vinegar, and white sugar, and it was fine.

THURSDAY
Spaghetti carbonara, nice grapes

There was this NYT recipe that caught my eye, Springtime Spaghetti Carbonara, and I managed to snag it before it disappeared behind the paywall. Sort of a combination of pasta primavera and spaghetti al carbonara. It called for English peas, asparagus, and basil. But I couldn’t find the peas, and the basil got shoved to the back of the fridge, where it froze. It turns out Irene was trash talking me behind my back about planning to put vegetables in anyway; so I just made good old spaghetti  carbonara.

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No ragrets. I can’t think of another dish with so few ingredients that tastes like such a luxury. 

Irene, because she has to get worked up about something, was horrified to discover that you throw raw eggs in at the end. Which is how you make this dish, and she’s always eaten it happily, and they’re not really raw, because the hot pasta cooks it. I guess it just doesn’t taste right until you add a little dash of outrage. 

Irene is the kid, by the way, who was on a Zoom meeting yesterday, and got it into her head to stay perfectly still until her classmates started scrambling around, closing tabs and shutting down programs in an effort to unfreeze her. IRENE. 

FRIDAY
Probably Matzoh brei (pronounced to rhyme with “lotsa pie”)

They had cases of matzoh for 75% off, so I did what I had to do. Check your supermarkets and see what you can find! This is a neat little breakfast or brunchy dish that’s easy to make and has lots of variations. Some people have it with jam, which I find a little bleh; but I have to admit, it’s basically french toast, so there’s no reason not to eat it that way. 

Jump to Recipe

I like it as a savory dish with salt and pepper. If you had some crisp fried onions, that would be excellent. The important thing is to cook it in hot oil, so it gets really crisp on the edges. Here’s some matzoh brei in its basic form:

I think I may also make Giant Chocolate Pancake, and maybe some oven fried potatoes, because I am fat, but I could be fatter!

Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayo
  • 1 cup cider or white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • pepper to taste

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 

 

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.

 

matzoh brei

A quick little dish you can make whenever there's matzoh around. Rhymes with "lotsa pie." One sheet of matzoh per serving. I like mine with just salt and pepper, but you could have it with jam

Ingredients

  • 1 sheet matzoh
  • 2 eggs, beaten
  • oil for cooking

Instructions

  1. Break the matzoh into pieces about the size of saltines, and put them in a bowl.

  2. Pour hot water over the matzoh pieces and let it sit for a minute to soften. Then drain off the water and press on the matzoh pieces to squeeze out the water.

  3. Pour the beaten eggs over the matzoh and mix a little so the matzoh is all eggy.

  4. Heat up a little oil in a pan. Pour in the matzoh and egg mixture and fry, turning once. You want it crisp on the edges.

  5. Serve with salt and pepper and fried onions if you want it savory. You can also take it in a sweet direction and serve with jam and powdered sugar.