What’s for supper? Vol. 307: If you’ll just step this way, sir

My sincere apologies for not getting anything up on the site this week. We started school again this week, and we are all exhaustipated. I knew that would happen, so last weekend, I pulled up a bunch of old back-to-school essays I had written, thinking I could dust them off and re-publish. But the funny ones were so dated, and the earnest ones were so naive, it really didn’t help with my little moroseness problem. I really hate this time of year. Like old Emily says, there is this fucking slant of light. I wish everything would just die and get it over with, rather than dragging us all through this long, drawn-out process where everything explodes into one final flame of exquisite color but it’s clearly the final fever ignited by the face of death. What kind of system is that, sheesh. Maybe I’ll hire a tour bus to come and look at it and buy postcards, that seems nice! I don’t know what is the matter with people. Yes I do.

Anyway, as I say, it was our first week of school, so I wanted to cook foods that everybody likes, because even a good first week of school is challenging, and comfort food helps. Here is what we had:

SATURDAY
Various

Lena actually took me out to eat to Thai Garden in Keene, and the people at home had hot dogs. I didn’t get pics of the delicious appetizers, which included golden triangles, but I did capture my main course, which the waitress recommended. I forget what it was called, but it was some kind of chicken coconut curry with lots of vegetables and two kinds of noodles, some soft, and then some crunchy fried ones on top. Very tasty. 

I wish to compliment the Thai people on their brilliance. So good. We always have a nice time at Thai Garden. Fast, friendly service, tasty, hot food, and decent prices, and if you dither long enough, the waitress will just tell you what to order, and she will be correct. 

SUNDAY
Sandwiches at the beach

Sunday was the last possible day for me to fulfill my annual pledge to take them to the pond and stay as long as they wanted to stay and have dinner there and eat as much candy as they wanted. We packed grapes, watermelon, and blueberries, baguettes, meats, and cheeses, bags of chips, and most importantly, lots and lots of candy.

Hardly anyone else was there. It was a little on the cool side, and it turns out we don’t have quite the beach staying power we once did. We used to play-play-play until after the sun went down, but this year, we only made it about three hours, had an early dinner, and packed it in. But not before Corrie made herself exactly the sandwich she wanted:

And then we said goodbye to the beach for the year. We always say we can keep going a few more times even if vacation is over, but it never works out. 

MONDAY
Pizza

I made four pizzas, one pepperoni, one plain, and then two that I’ve been wanting to try: One Greek, with black olives, fresh garlic, black olives, feta, ricotta, fresh spinach, and tomatoes from the garden

I also bought a jar of marinated red peppers, but I forgot to put them on. It was pretty good!

But the other one was really the star. First I made a little salad with arugula, red onion, fresh lemon juice, good olive oil, and salt and pepper, and set it aside. I cooked the pizza with just sauce and mozzarella, fresh garlic slices, and fresh rosemary from the garden, and some more olive oil and a little extra salt and pepper. Then when it came out, I topped it with lots of torn-up prosciutto and the arugula salad.

I planned to add some freshly-shredded parmesan to the top, but the parmesan mysteriously disappeared. The pizza was full of flavor as it was. Really excellent. I loved the combination of raw and cooked elements, savory, tart, peppery and . . . herbaceous. The arugula did wilt a tiny bit from the heat of the pizza, so it all just melded together beautifully.

Most definitely making this pizza again. Aldi prosciutto and parmesan make it very affordable. 

And now, since Moe moved out and the family continues to dwindle, I’m making my first tentative efforts to face the idea that four pizzas is too many. We used to polish off six extra large pizzas! 

TUESDAY
Spaghetti and meatballs

Nothing special. In fact the sauce was a little skimpy, as you can see. 

No complaints, though. It was too hot for spaghetti and meatballs, but it was the first full day back, and everyone was very happy for this comfort meal. 

Jump to Recipe

I made five pounds of meatballs and added lots of Worcestershire sauce.

WEDNESDAY
Pork ribs, peas, risotto

Pork ribs: just lots of salt and pepper, roasted up under the broiler until they are juicy. Possibly the tastiest possible meat with the littlest effort.  

The risotto, I goosed so much, I’m almost ashamed. I’m including my recipe below

Jump to Recipe

but I added 50% more butter, 50% more parmesan cheese (which mysteriously reappeared. My refrigerator has portals or something), and — this is a little gauche, but I made the chicken broth with at least double the amount of bouillon powder. So it was very intensely flavored and very salty, which is how the kids like it. And so do I. It was absolutely gooey

You know what? I make no apology. Don’t run away from your feelings. We’re all doing it!

(Yes, my entire excuse is because I said “gauche.”)

Speaking of things you may not find attractive, here is my pork and risotto, which was not especially photogenic, but it’s on my camera, so here you go. 

If you want kids packing risotto in their lunches and staying up late to microwave a little extra for themselves before bed, this is how to do it. 

THURSDAY
Kielbasa, cabbage, and red potato sheet pan bake; hot pretzels

This is a kind of cute recipe we haven’t had for a while. I used three 12-oz ropes (that’s what they’re called) of kielbasa, a large cabbage, and about four pounds of red potatoes. It’s super easy. You just cut everything up, douse it with olive oil and salt and pepper, put your thick slices of cabbage in there with more oil and salt and pepper, and cook it all. You flip everything at some point, and it takes about half an hour.

Jump to Recipe

You can see that I got lazy and just flipped the cabbage, and let the potatoes and kielbasa be, so they only really got browned on one side, but it was fine. 

I did chop up some parsley and make the nice garlicky mustard sauce with red wine vinegar. 

We also had a bunch of hot pretzels. 

Once things settle down a bit, I’m going to make homemade hot pretzels again. They turned out pretty nice when I tried them back in February, and they’re not difficult. According the the King Arthur people, you can make the dough in the morning and keep it in the fridge, then form the pretzels and bake them later in the day. Or you can make them completely but slightly underbake them, and then heat them up when it’s dinner time —  probably more realistic for a weekday. 

FRIDAY
Tuna noodle casserole

The final installment in the “comfort, o my people” meal plan. Our tuna noodle is canned tuna and canned cream of mushroom soup mixed with egg noodles, cooked in a casserole dish with a topping of corn flakes and potato chips, with a dressing made of mayo, ketchup, and vinegar. Damien, who grew up with an entirely different set of monstrous casseroles, is talking about making spaghetti and clams, though. 

And that’s it. Sorry about all the whining. 

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve. 

 

Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

 

One-pan kielbasa, cabbage, and red potato dinner with mustard sauce

This meal has all the fun and salt of a wiener cookout, but it's a tiny bit fancier, and you can legit eat it in the winter. 

Ingredients

  • 3-4 lbs kielbasa
  • 3-4 lbs red potatoes
  • 1-2 medium cabbages
  • (optional) parsley for garnish
  • salt and pepper and olive oil

mustard sauce (sorry, I make this different each time):

  • mustard
  • red wine if you like
  • honey
  • a little olive oil
  • salt and pepper
  • fresh garlic, crushed

Instructions

  1. Preheat the oven to 400. 

    Whisk together the mustard dressing ingredients and set aside. Chop parsley (optional).

    Cut the kielbasa into thick coins and the potatoes into thick coins or small wedges. Mix them up with olive oil, salt, and pepper and spread them in a shallow pan. 

    Cut the cabbage into "steaks." Push the kielbasa and potatoes aside to make room to lay the cabbage down. Brush the cabbage with more olive oil and sprinkle with more salt and pepper. It should be a single layer of food, and not too crowded, so it will brown well. 

    Roast for 20 minutes, then turn the food as well as you can and roast for another 15 minutes.  

    Serve hot with dressing and parsley for a garnish. 

 

 

What’s for supper? Vol. 148: Meat and other good ideas

Pretty meat-heavy week. When my imaginative powers run low, the default is just meat. I did end up altering a few recipes for the better, though (and utterly ruining a very familiar recipe for no reason at all). Here’s what we had (recipe cards at the end):

SATURDAY
Grilled ham and cheese, cheezy weezies

Nothing to report. Damien and Dora were on a road trip to Maryland, Moe and Clara were helping their cousin with a theater fundraising auction (and come home with the revelation that rich people really, really care about two things: trees, and alcohol), and Elijah was volunteering at a haunted hay ride. And of course Lena is at college. Which meant that I was home with five children for a very long time.

Guess what? It turns out I haven’t become more patient or calm over the years; not at all. I have just gotten used to having another adult and five teenagers around to help me. Take them away, and it’s just all yelling all the time! Oh well. That’s an abnormal state anyway, to be the only adult caring for five kids. It’s a skill no one should have to develop.

SUNDAY
Pork ribs, risotto, string beans

Oven roasted pork ribs still give the biggest return for the least amount of work. Sprinkle them with salt and pepper on a pan with drainage, put under a hot broiler, and turn once, and eat them with BBQ sauce while they’re sizzling hot. So good. We are fans of Carolina style BBQ sauce lately, which is lighter and tangier than the dark brown, thicker kind we usually get.

With the memory of arancini fresh in my head, I wanted risotto again. I made Instant Pot risotto, but changed the recipe a bit, and it came out great. Maybe not quite as good as stove-cooked risotto, but creamy and flavorful. Recipe card at the end.

The string beans, I just trimmed and steamed and served bare. I suppose I could have put butter or pepper on them, but hey, vegetable.

MONDAY
Ham, mashed potatoes, and peas

Benny has been begging for this, her ideal meal, for weeks now. We got home super late for some reason, but I had bought a pre-cooked ham, and I finally realized you can slice it first, then heat it up, and it gets hot much faster than the other way around.

Then I started peeling potatoes and chucking them in the Instant Pot for some quick mashed potatoes. But I somehow underestimated the time, and when I opened the lid, a few of the bigger potatoes were still half raw. This was so upsetting that I looked up whether you can cook milk in an Instant Pot, and I learned that you cannot, because it foams and spurts and curdles and burns. This was even more upsetting, so I put milk in, closed the lid, and set it to cook for a few more minutes. Then I got the “burn” message!  This was very upsetting! So I opened the lid, put in some butter, and tried crushing the still-half-raw potatoes sitting in burned milk, which works even less well than you’d think.

Happily, it was extremely late by this time, and everyone was starving. So they ate the salvageable part of the potatoes, the overcooked peas, and the ham, which was really quite hot by this time, without complaint. Excelsior! I’d do it again, too.

TUESDAY
French toast and sausages

Nothing to report. I bought frozen OJ, but forgot to make it.

WEDNESDAY
Pork nachos

Pork was on sale, but I’m awfully tired of the same old pork things. So this time, I put a pork shoulder in the slow cooker with salt, pepper, minced garlic, and beer in the morning and let it cook all day. It was super tender and shreddy by evening. I spread the shredded pork in a shallow pan with lots of cumin and chili lime seasoning and browned it under the broiler.

Then — this is the part that was different — I spread tortilla chips in a pan, spread the meat over than, and topped it with shredded cheese, and put it back in the warm oven to melt. I forgot sour cream, but we had a nice lime salsa, fresh cilantro, and more chili lime powder, and I thought it was fantastic. So much interesting than my regular nachos, with just ground beef, but barely any extra work.

Maybe the meat was a little overcooked, so next time I’ll either brown it while it’s on the chips, or brown it less before returning it to the oven to melt the cheese. But I would seriously accept these as fancy party snacks, if they were dished up separately as hors d’oeuvres.

I’m very grateful that I like cilantro, and I’m not one of those unfortunate souls who think it tastes soapy. How often can you spend $1 and ten seconds chopping, and turn a meal from fine to wonderful?

THURSDAY
Cheesy chicken and red potatoes

All week, I was planning to make this slow cooker garlic parmesan chicken and potato dish. But this is the last full week before Halloween, and that means we don’t live at home anymore; we live at the Salvation Army and Walmart, and we come home feeling sad and panicked and most of all angry at your mother, who now gets to get dinner started at 5 pm. Not really the time to try out a new slow cooker recipe.

So I made up something, and I thought it was swell. I put the chicken and red potato wedges in a pan, drizzled them with olive oil and seasoned them, and then suddenly remembered I have a canister of fried shallots from Kyra’s magical bag of weird Canadian food. So I added a healthy layer of those, and then slud it into a hot oven for about an hour. When it was all browned, I suddenly remembered we had a wedge of sharp provolone, so we shredded that and sprinkled it on, then added a thick layer of grated parmesan

and put it back in the oven to melt. Then I suddenly remembered I had bought a little jar of fancy whole grain mustard, and plus I had some fresh parsley, I don’t even know why.

All together, it was wonderful. Again, it was extremely late by this time, so maybe it wasn’t as good as I thought; but the crunchy shallots, the sharp, snappy cheese, the mellow mustard, and the fresh parsley really played nicely together.

The skin was wonderfully crisp and the chicken was moist. If you have dried minced onions, that would be almost as good as the shallots.

Furthermore, I went to lie down for a while afterwards, and Corrie came in with a bowl of parsley and insisted on feeding me “eating flowers.” It was very cute, and I felt very privileged, but on the other hand, it’s easier than you might think to eat too much parsley.

So, this mustard. I grabbed up this little jar of whole grain mustard at Aldi a few weeks ago. It’s so good! More mild than I was expecting, and the texture is more like relish.

This will dress up sandwiches and cold meats nicely, and I can see serving it with kielbasa or even roast beef.

FRIDAY
I believe we’ll just have rigatoni or something.

Yesterday was our actual anniversary (which we celebrated in style a few weeks ago) and after a week of school conferences, doctor appointments, unexpected car repairs, mysterious furnace issues, and miscellaneous adult bullshit, we were too wiped out to make a fuss, but we did force ourselves to drink at least some of our massive champagne stockpile. Resolved: We really just don’t like champagne. Some people take twenty-one years to figure this out, that’s all. The marriage, however, has been a good idea from the beginning.

Speaking of the best man of all men, I don’t think I mentioned the nice little snack Damien rustled up the other day. You have a little slice of crusty bread, then a slice of smoked salmon, then a dab of creme fraiche, and then, um, some caviar on top. If you have any lying around. Or you could use sour cream, and maybe a little sprig of dill. I know it’s hard to believe, but this tastes really, really good, and, um, we keep buying it. We feel that buying caviar and pouring champagne down the sink pairs well with a lifestyle that also includes massively overcooked ham, and I stand by that.

Instant Pot Risotto

Almost as good as stovetop risotto, and ten billion times easier. Makes about eight cups. 

Ingredients

  • 1 medium onion, diced
  • 4 cloves garlic, minced or crushed
  • 1 tsp salt
  • 1 tsp ground sage
  • 3 Tbsp olive oil
  • 4 cups rice, raw
  • 6 cups chicken stock
  • 2 cups dry white wine
  • 1/2 cup butter
  • pepper
  • 1.5 cups grated parmesan cheese

Instructions

  1. Turn IP on sautee, add oil, and sautee the onion, garlic, salt, and sage until onions are soft.

  2. Add rice and butter and cook for five minutes or more, stirring constantly, until rice is mostly opaque and butter is melted.

  3. Press "cancel," add the broth and wine, and stir.

  4. Close the top, close valve, set to high pressure for 9 minutes.

  5. Release the pressure and carefully stir in the parmesan cheese and pepper. Add salt if necessary. 

Cheesy one-pan chicken thighs and red potatoes

An easy and tasty dish. Serve with whole grain mustard and fresh parsley. 

Ingredients

  • chicken thighs
  • red potatoes, cut into wedges
  • olive oil
  • salt, pepper, oregano
  • fried shallots or minced, dried onions
  • parmesan cheese
  • shredded sharp cheese

Serve with whole grain mustard and chopped fresh parsley

Instructions

  1. Preheat oven to 450

  2. Lay chicken thighs in pan, and add the potato wedges in between the chicken. Drizzle both with olive oil and season generously. Sprinkle on fried shallots (or dried onion)


  3. Cook for 40 minutes or more until chicken is done and potatoes and chicken skins are crisp.

  4. Sprinkle cheeses on chicken and potatoes and return to oven for a few minutes to melt cheese. 

    Serve with whole grain mustard and fresh parsley. 

What’s for supper? Vol. 146: Tutto il Formaggio

What did we eat this week? Oh, wait till I tell you.

Recipe cards at the end.

SATURDAY

On Friday and Saturday, l’uomo and I went away! We did! It’s our anniversary this month. Twenty-one years, my friends, and it gets better and better. We had three days and two nights at the beach — longer than we’ve ever been kidless together since the day we got married — and enjoyed ourselves immensely. But I’m only gonna tell you about the food.

First night, he had the surf and turf

and I had about a bathtub’s worth of lobster formaggio.

Sharp, creamy, and wonderful. We also had lobster-stuffed mushrooms and lobster rangoon. We, um, we like lobster. I only ate half and then of course accidentally left my leftover package in the restaurant, rather than bringing it to the hotel and then accidentally leaving it in the mini fridge.

We staggered back to our room, with its sweet little ocean view balcony and there were champagne and strawberries waiting for us, plus a lovely little plate of cheeses and fruits

I’m finding it hard to believe that we ate this that same night, to be honest, after all that lobster. Maybe we ate it the next day? I do recall having a hearty breakfast the next day, and then we spent a lot of time clambering around on rocks gawking at tide pools and snickering over the people waiting in line to get into the Social Distortion concert. Someone had written BRIANNA I WILL NEVER FORGET YOU on one of the shuttered souvenir shops. And then there was this:

This has been my approach, as well, and it’s worked well for me. Hey, it’s the off season. And then more tide pools! Tide pools are the best. Look at all those little baby mussels!

We weren’t ready for dinner, as such, but a little light snack sounded all right, so we had some cocktails with a dozen oysters with plenty of horseradish, and a charcuterie board. I didn’t know what that was, but food that comes on boards has never yet disappointed me. This one was exceptionally good, with various dried meats, roast beef, pickled vegetables, sharp and tender cheeses, hot crusty bread, honey, fig paste, and the most amazing mustard.

It seems silly, but I can’t say enough about this mustard. It just transformed everything. Tell me about fancy mustards that you know about! I don’t even know what to search for, but I have a food processor and I want to be a part of this.

I think maybe it was now that we brought the strawberries out? And the other cheeses? What I’m trying to say is, salt air really gives you an appetite. We didn’t drink the champagne, because we never drink the champagne. We now have three bottles of champagne in the refrigerator, left over from last Valentine’s Day and also our 20th anniversary. I honestly don’t know why we keep buying it. If you want it, you can come over and get it. The mustard is all gone, though, so don’t get your hopes up.

Anyway, we had a nice time. Such a nice time. I love that man.

SUNDAY
Vermonter sandwiches

Back to life! Back to sandwiches without even a little bit of lobster in them. These particular sandwiches are a favorite around here. Slices of roast chicken or turkey, slices of tart green apples, bacon, thick cheddar cheese, and honey mustard on ciabatta rolls.

You can toast the whole thing for a few minutes if you like. Yum yum.

MONDAY
Various antipasti; suppli; linguine with ragu; lemon ices; pizzelle cannoli

So, on some random Monday in early October, we have a day off school for no reason and eat Italian food. Fine, it was for Columbus Day. Fight me.

We start with suppli, also sometimes called arancini. These are breaded, deep-fried balls of risotto with a core of melted mozzarella. YEAH, SORRY ABOUT COLUMBUS DAY. I’m so glad you don’t celebrate Columbus Day, because then you don’t have to eat suppli. They’re really not very good. They aren’t the food of the gods or anything. You wouldn’t wet yourself because of how meltingly fabulous they are. Don’t be silly.

When they’re frying, you don’t have to physically restrain yourself from reaching into the hot oil to grab a wonderful golden ball of glory

They don’t rest on the plate, fragrant and smiling, inviting you to break through the tender, crisp shell into the creamy risotto within

and when you break it open you won’t whimper with delight as the mozzarella meltingly swoons across your plate

It’s just food. It can’t possibly be that good, my stars. Get ahold of yourself.

We also had an assortment of antipasti, into which I put very little effort, because making suppli is exhausting, man. I cut several Bosc pears into wedges and wrapped them with paper-thin prosciutto, and that was nice. We also had various olives and marinated vegetables, cheeses, salamis, breadsticks, artichoke hearts, pesto, sun dried tomato bruschetta, and whatnot. Very pretty.

I knew I shouldn’t eat another suppli, but I did it anyway.

The night before, Damien had made his magnificent ragu, which is a tomato-less meat sauce with ground pork and beef, celery and carrots, garlic, lots of red pepper flakes, and tons of anchovies that just sort of melt. We briefly considered grinding up some pancetta, but life suddenly seemed short, so we went with a mere two meats. I haven’t written up a recipe card yet, so I’ll just link to the Deadspin recipe for now. You must try this. It’s so simple and so amazingly good.

Does it look like much? No, it does not.

But it smells and tastes like if pasta went to heaven, and this is who it gets to spend eternity with: ragu. I don’t know where me eating it fits into this cosmology, but there you are.

I had made a desultory supermarket search for cannoli shells, but quickly gave up and bought those snowflake-shaped pizzelle cookies

(photo from Wikimedia Commons)

and topped them with a scoop of simple cheese filling (ricotta with confectioner’s sugar and a little almond extract), shaved dark chocolate, and a few maraschino cherries. Nobody complained! But I forgot to take a picture.

And! I just found out this minute that you can actually make cannoli shells using pizzelle cookies. You put them in the microwave on high for 30-40 seconds and quickly roll them around something round, like a broom handle. They harden right up, and then you can fill them. What do you know! Next year in Jerusalem or what have you.

TUESDAY
More ragu on spaghetti and garlic bread

We had so much leftover food, I didn’t even need to cook more pasta. I just boiled some water and dunked the cooked leftover linguine in for a minute, swished it around, and then drained it. Good enough for the likes of us. We even had leftover garlic bread, which is unheard of in these parts.

WEDNESDAY
Pork ramen and roasted Brussels sprouts

I’ve never had “real” ramen, but it’s on my list, and in the meantime, this is a happy little meal. In the morning, I sliced up a bunch of carrots on the wide blade of the cheese grater and put them in a bowl covered with vinegar and sugar. Then I soft boiled a dozen eggs, and then cooked up some boneless pork chops in olive oil until they were almost done, then sliced them thin and finished cooking them with soy sauce.

When it was dinner time, I re-heated the pork in the microwave and cooked up a big pot of ramen, and served it with the pork, the carrots, the eggs, plus some hot sauce (where did my sriracha sauce go? I don’t know) and sesame seeds and crunchy noodles. Good stuff. So many nice variations for Fancy Ramen Nite.

The Brussels sprouts were actually supposed to be part of the Italian meal, but the very idea of green vegetables had been forced vehemently out of my head by vengeful and jealous risotto god. I trimmed them and cut them in half, then mixed them up with plenty of olive oil, salt, and pepper, and roasted them in a shallow pan. Oh gosh, the crisp little charred leaves on the outside. Magnificent.

Roasting is by far my favorite way to prepare Brussels sprouts. You could add bacon or balsamic vinegar or honey, but it doesn’t really need it.

THURSDAY
Beef barley soup and pumpkin date muffins

It suddenly got chilly and rainy after a weirdly hot and humid week, so I was glad I had put off making soup until Thursday. I do a nice, basic recipe: garlic, red onion, carrot, and beef, then beef broth, red wine, and diced tomatoes with the juice, then mushrooms and barley toward the end. You can make the whole thing in the Instant Pot pretty quickly, if you can’t leave it simmering on the stovetop.

 

I also made pumpkin muffins, the first of the season. These are so fast and reliable, with a cozy, spicy flavor, and you can add all kinds of friendly toppings — oats, almonds, wheat germ, or turbinado sugar. This time, I stirred some chopped dates that were lurking about in the cabinet for some reason.

These muffins always turn out wonderfully tender and moist. I got the original recipe from Allrecipes, but I use half the sugar it calls for, and they’re still quite sweet. We usually have these as a quick bread along with soups, or to put in lunches so I feel like a good mother, but you could increase the sugar (or not) and add cream cheese frosting for a pleasant dessert.

Of course you can use this recipe to make loaves, as well. We do muffins because it’s easier to keep track of carbs that way. Speaking of which: T1D kid has over six months under her belt and we haven’t killed her yet! High fives all around! She’s even running cross country now, the maniac.

FRIDAY
Pizza

We have a birthday! I have made some vague promises of a cake. We shall see.

Suppli (or Arancini)

Breaded, deep fried balls of risotto with a center of melted mozzarella. 
Make the risotto first and leave time to refrigerate the suppli before deep frying. 

Ingredients

  • 12 cups chicken stock
  • 8 + 8 Tbs butter
  • 1 cup finely chopped onions
  • 4 cups raw rice
  • 1 cup dry white wine
  • 1 cup grated parmesan cheese

To make suppli out of the risotto:

  • risotto
  • 1 beaten egg FOR EACH CUP OF RISOTTO
  • bread crumbs or panko bread crumbs
  • plenty of oil for frying
  • mozzarella in one-inch cubes (I use about a pound of cheese per 24 suppli)

Instructions

  1. Makes enough risotto for 24+ suppli the size of goose eggs.


    Set chicken stock to simmer in a pot.

    In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

    Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

    Pour in the wine and boil until wine is absorbed.

    Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

    Add 4 more cups of stock and cook until absorbed.

    If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

    When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

  2. This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

  3. TO MAKE THE SUPPLI:

    Beat the eggs and gently mix them into the risotto.


    Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


    Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


    Chill for at least an hour to make the balls hold together when you fry them.


    Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


    Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


    Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


    Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven. 

5 from 2 votes
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Vermonter sandwiches

Ingredients

  • ciabatta rolls
  • grilled chicken or turkey, sliced
  • crisp bacon
  • Granny smith apples, cored and sliced
  • cheddar cheese, sliced thickly
  • honey mustard sauce

Instructions

  1. Layer all sandwich elements on roll. If you like, toast the sandwich before adding the apple slices and honey mustard. 

5 from 2 votes
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Cannoli filling

Use to fill cannoli shells, or put a scoop on top of pizzelle cookies. Top with shaved chocolate, rainbow sprinkles, maraschino cherries, etc. 

Ingredients

  • 32 oz ricotta cheese
  • 3/4 cup confectioners sugar, sifted
  • 1 tsp almond extract or vanilla extract

Instructions

  1. Mix ingredients together and refrigerate until you're ready to use it.

5 from 1 vote
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Beef barley soup (Instant Pot or stovetop)

Makes about a gallon of lovely soup

Ingredients

  • olive oil
  • 1 medium onion or red onion, diced
  • 1 Tbsp minced garlic
  • 3-4 medium carrots, peeled and diced
  • 2-3 lbs beef, cubed
  • 16 oz mushrooms, trimmed and sliced
  • 6 cups beef bouillon
  • 1 cup merlot or other red wine
  • 29 oz canned diced tomatoes (fire roasted is nice) with juice
  • 1 cup uncooked barley
  • salt and pepper

Instructions

  1. Heat the oil in a heavy pot. If using Instant Pot, choose "saute." Add the minced garlic, diced onion, and diced carrot. Cook, stirring frequently, until the onions and carrots are softened. 


  2. Add the cubes of beef and cook until slightly browned.

  3. Add the canned tomatoes with their juice, the beef broth, and the merlot, plus 3 cups of water. Stir and add the mushrooms and barley. 

  4. If cooking on stovetop, cover loosely and let simmer for several hours. If using Instant Pot, close top, close valve, and set to high pressure for 30 minutes. 

  5. Before serving, add pepper to taste. Salt if necessary. 

Pumpkin quick bread or muffins

Makes 2 loaves or 18+ muffins

Ingredients

  • 15 oz canned pumpkin puree
  • 4 eggs
  • 1 cup veg or canola oil
  • 1.5 cups sugar
  • 3.5 cups flour
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • oats, wheat germ, turbinado sugar, chopped dates, almonds, raisins, etc. optional

Instructions

  1. Preheat oven to 350. Butter two loaf pans or butter or line 18 muffin tins.

  2. In a large bowl, mix together dry ingredients.

  3. In a separate bowl, mix together wet ingredients. Stir wet mixture into dry mixture and mix just to blend. 

  4. Optional: add toppings or stir-ins of your choice. 

  5. Spoon batter into pans or tins. Bake about 25 minutes for muffins, about 40 minutes for loaves.