What’s for supper? Vol. 325: (salad)

Okay, this may be a little obnoxious but I am not spending more money on groceries these days. I’m just being more strict with the budgeting habits I’ve followed for years. Would people be interested in a separate post explaining how I plan my weekly menu and how I make my shopping list? It won’t be useful for everyone, but it might be interesting. I promise not to try to sell you a $60 planner. 

Anyway, here is what we had this week: 

SATURDAY
??

I certainly do not remember what we had for supper on Saturday. It was the kind of day that made me google “minimum age child at home alone legal NH,” because there were a lot of duck-fox-basket of corn situations, including the celebration of Sophia’s birthday.

Halfway through our first batch of teenager birthdays, we discovered that, for a surprisingly reasonable price, you can rent an entire small theater a couple of towns over, and they will play a DVD you bring. So she obviously brought The Mummy and invited some pals, and Damien popped a ton of popcorn and they had a nice time. Clara made this snazzy chocolate BTS cake:

and we got some Aldi pizza for lunch. By the time dinner came around, it was a blur. 

SUNDAY
Pork ribs, rice, honey roasted Brussels sprouts

Everything with very simple seasoning. Pork ribs heavily salted and peppered, and roasted right under the broiler, turned once; rice cooked in chicken broth, which the kids desire most ardently; and Brussels sprouts roasted with olive oil, honey, and sea salt. 

I had to do a little fancy footwork with the pork and the brussels sprouts pans, to make sure they both got a turn under the broiler and the brussels sprouts didn’t get overcooked, but Somehow I Managed. Little blorp of bottled sauce and you got yourself a decent meal. This concludes this week’s Spotlight On Pork. I will spare you the other pork photos I took, which look disconcertingly like Martin Luther King Jr’s uhhhhh arm. 

MONDAY
Beef barley soup, butternut squash muffins

They had big hunks of beef on sale for $2.99 a pound, so I got two big ones and cut one up for soup. Here is my trusty, hearty, cozy beef barley soup recipe:

Jump to Recipe

I’m still waiting for my Instant Pot replacement float valve to arrive, so I cooked this on the stovetop, and forgot to keep an eye on it, so the barley and mushrooms gobbled up most of the broth. So we had a savory assemblage of beef, barley, tomatoes, mushrooms, carrots, garlic, and onions, graced with a little whisper of beef broth. Honestly, no complaints. 

I really wanted some bread to go with, but I didn’t have time to let anything rise, and we didn’t have any beer to make a beer bread (which is a great easy quick bread to know. Here’s that recipe: Jump to Recipe); and we didn’t have any canned pumpkin to make pumpkin muffins. 

We did, however, have half a butternut squash left over from last week’s one pan chicken thighs. So I covered it with damp napkins and put it in the microwave for about 15 minutes, three minutes at a time, until it was forkable.

Then I scooped it out and mashed it and used it in place of pumpkins in this very reliable pumpkin bread recipe, which makes two loaves or 18 muffins

Jump to Recipe

and hoooo doggie they were delicious muffins.

Light and kind of buttery and very tender. (I don’t know why I felt it was necessarily to get right up in this muffin’s face for the only photo I took, but at least you can really see the texture!) This is a nice, easy recipe (which any muffin recipe should be), and I often turn to it when I need a quick side for soup. 

I like the pumpkin muffins very much, but these squash ones were clearly superior. More flavor, more interesting texture, lighter. I don’t know if it’s because butternut squash is a better vegetable than pumpkin overall, or because I was using fresh squash instead of canned pumpkin. Probably both reasons. Anyway, I’m going to do it this way from now on, whenever I can. They were a good accompaniment to the soup, as a sweetish quick bread, but if you added a cream cheese icing, they would easily work for a dessert. 

Some of the kids had them for breakfast the next day, too, so I felt massively accomplished. 

TUESDAY
Pizza

Tuesday was my first band practice! Very exciting! I started playing clarinet in 4th grade and continued playing in the school band all through high school. I noodled around a bit after that, but this is my the first time playing in a group in more than thirty years. What an absolute joy. It’s a band for adults just like me, who used to play and are getting back into it, or who are just learning to play, so it’s very friendly and encouraging, and I absolutely love it. Damien got me a clarinet that packs up into a cute little backpack for Christmas, and I got myself a folding music stand, and my fingers are all, “yep, we remember this,” and away we go. It’s awesome. If you are an old bat and feeling a little bit now-what-ish about your life, I strongly recommend checking to see if there’s a New Horizons band in your area. I also dropped my high school band director a note just to let him know I’m still playing and that I have happy memories of band. Wish I could write to Mr. Faro,  who taught me to play all those years ago, but he passed away quite young. Sweet man.

Speaking of sweet men, Damien made pizzas because I was in a bit of a tizzy about my first practice. He made two cheese, one pepperoni, and one garlic, onion, anchovy, and artichoke heart. Veddy good.

WEDNESDAY
Chicken burgers, leftovers

I’m trying to throw away less food, and I can’t seem to actually cook less food, so I cooked some frozen chicken burgers and then heated up some of the massive amounts of leftovers clogging up the fridge, so we had chicken burgers, rice, Brussels sprouts, and nachos. The kids complained a lot, which tells me we need to do this more often so they get used to it, because it was perfectly good food! 

Oh, you know what, we must have had nachos on Saturday, because there were leftover nachos in the fridge. 

THURSDAY
Steak and pear salad, french bread

Not really steak, but I don’t know what to call it. “Beef salad” just sounds gross, and this meal was actually delightful. Damien took the other large on-sale hunk of roast beef, chuck roast or whatever it was; seasoned it, and seared it in oil with garlic cloves, then cooked it slowly in the oven

until it was beautifully rare inside, which I swear I took a photo of, but apparently it was on my imagination camera.

I served it with mixed greens, sliced pears, toasted walnuts (microwaved for two minutes), crumbled blue cheese, diced red onion, and white wine vinegar for a dressing. 

Absolutely delicious. 

I got it into my head that there was’t enough meat (there absolutely was), and we needed a side, so I made some french bread. I started somewhat late in the day, so the bread came out of the oven right at supper time

and my poor family was forced to eat piping hot french bread with melted butter sliding off the top. 

If you are wondering why one of the loaves has a little jog at the end, that’s what happens when you balance a large pan of rising dough on top of a toaster when people are rushing around in the kitchen, and it gets knocked onto the floor but miraculously flips over and the dough lands on the floor on top of the plastic wrap because, well, God loves you all the time, and sometimes he shows it by not letting your bread dough get all crapped up on the dirty floor. So that was nice! One loaf got a little jog at the end of it, but who among us. 

FRIDAY
Tuna noodle or salmon 

It is a snow day! See?

A snow day that they announced yesterday, so we could turn off our alarms, and they sent the kids home with work packets, so the day off won’t get counted against their summer vacation, and the kids industriously did their packets yesterday. I am rewarding them with tuna noodle (which I was planning to make anyway, but they do like it), and the big people are having salmon of some kind, because I happened to be at Aldi right when salmon hit the “sell or freeze by” date and it was 50% off. 

Not sure exactly how I will prepare the salmon. I might just pan fry it and serve it with, hmmm, steamed potatoes and peas or something. My goal is not to run out to the store. Or make anyone else run to the store. 

Anyway, let me know if you want that “how I plan and shop” thing. It might just be annoying, I don’t know. 

 

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. 

 

Beer bread

A rich, buttery quick bread that tastes more bready and less cake-y than many quick breads. It's so easy (just one bowl!) but you really do want to sift the flour.

This recipe makes two large loaf pan loaves.

Ingredients

  • 6 cups flour, sifted
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 1/2 cup sugar
  • 2 12-oz cans beer, preferably something dark
  • 1 stick butter

Instructions

  1. Preheat oven to 375

  2. Butter two large loaf pans. Melt the stick of butter.

  3. I'm sorry, but you really do want to sift the flour.

  4. In a large bowl, mix together dry ingredients, and stir in beer until it's all combined and nice and thick.

  5. Pour the batter into the loaf pans and pour the melted butter over the top.

  6. Bake for about 50 minutes until it's crusty and knobbly on top.

 

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. 

 

French bread

Makes four long loaves. You can make the dough in one batch in a standard-sized standing mixer bowl if you are careful!

I have a hard time getting the water temperature right for yeast. One thing to know is if your water is too cool, the yeast will proof eventually; it will just take longer. So if you're nervous, err on the side of coolness.

Ingredients

  • 4-1/2 cups warm water
  • 1/4 cup sugar
  • 2 Tbsp active dry yeast
  • 5 tsp salt
  • 1/4 cup olive or canola oil
  • 10-12 cups flour
  • butter for greasing the pan (can also use parchment paper) and for running over the hot bread (optional)
  • corn meal for sprinkling on pan (optional)

Instructions

  1. In the bowl of a standing mixer, put the warm water, and mix in the sugar and yeast until dissolved. Let stand at least five minutes until it foams a bit. If the water is too cool, it's okay; it will just take longer.

  2. Fit on the dough hook and add the salt, oil, and six of the cups of flour. Add the flour gradually, so it doesn't spurt all over the place. Mix and low and then medium speed. Gradually add more flour, one cup at a time, until the dough is smooth and comes away from the side of the bowl as you mix. It should be tender but not sticky.

  3. Lightly grease a bowl and put the dough ball in it. Cover with a damp towel or lightly cover with plastic wrap and set in a warm place to rise for about an hour, until it's about double in size.

  4. Flour a working surface. Divide the dough into four balls. Taking one at a time, roll, pat, and/or stretch it out until it's a rough rectangle about 9x13" (a little bigger than a piece of looseleaf paper).

  5. Roll the long side of the dough up into a long cylinder and pinch the seam shut, and pinch the ends, so it stays rolled up. It doesn't have to be super tight, but you don't want a ton of air trapped in it.

  6. Butter some large pans. Sprinkle them with cornmeal if you like. You can also line them with parchment paper. Lay the loaves on the pans.

  7. Cover them with damp cloths or plastic wrap again and set to rise in a warm place again, until they come close to double in size. Preheat the oven to 375.

  8. Give each loaf several deep, diagonal slashes with a sharp knife. This will allow the loaves to rise without exploding. Put the pans in the oven and throw some ice cubes in the bottom of the oven, or spray some water in with a mister, and close the oven quickly, to give the bread a nice crust.

  9. Bake 25 minutes or more until the crust is golden. One pan may need to bake a few minutes longer.

  10. Run some butter over the crust of the hot bread if you like, to make it shiny and even yummier.

What’s for supper? Vol. 253: Salad days

Hi! It’s Friday! Here’s what we cooked and ate this week: 

SATURDAY
Bacon cheeseburgers, chips

Damien cooked ’em outside.  

They were delicious, of course. Try pickled jalapeños on your burger instead of regular pickles. It’s just nice. 

SUNDAY
Turkey bacon wraps, cheese balls

These wraps were based around what was in the freezer and what was on sale. We ended up with honey turkey, sriracha turkey, thinly sliced corned beef, baby Swiss, and smoked gouda. I fried up some bacon, and it looks like I put some lettuce and maybe honey mustard in there. 

I like wraps because they present as a sort of efficient nutrition delivery system, but then there’s bacon and smoked gouda inside. I guess I’m easily amused. 

MONDAY
Pork ribs, baked potatoes, peas

Damien cooked again. I remember this being tasty, but not many details, and I don’t seem to have taken a photo. I think he put olive oil, salt, and pepper on the outside of the potatoes before baking them, and that was a very good idea. 

TUESDAY
Bagel egg cheese sausage sandwiches

Busy day calls for bagel sandwiches. Fried eggs, American cheese, frozen sausage patties. 

And orange juice. This bagel sandwich appears to be leering at me.

WEDNESDAY
Jerusalem mixed grill with tomato cucumber salad

I was pretty excited about this meal, because I remember being absolutely smitten by it last time. This time it was good, but not great. I forgot to sear the meat first, and I left the liver in pieces that were too big. So it was a hearty and pleasant meal, and the flavors were good, but the texture was not excellent, and I left a lot of meat on my plate. 

I still recommend the recipe, which is nice and easy.

Jump to Recipe

You have boneless, skinless chicken thighs, and livers (and hearts if you have them, which I did not. Ask anyone) tossed with your spices (which include cinnamon and nutmeg). You caramelize a ton of red onions, then sear the meats, then finish cooking them with the onions. 

Next time, I’ll sear the meat first, and also cut the liver into smaller pieces, and possibly even use two pans so as not to crowd the pans (ha ha, I am not going to do that. I would rather die than not crowd the pan). You serve the meat with a lemon wedge so you can give it a little squeeze before you eat it. Then we’ll see who leers at whom. 

Lena made a bunch of yogurt sauce

Jump to Recipe

and I made an Israeli salad, and we had sharp little pickles and your choice of pita or marbled rye bread. I’m not complaining!

I guess I’m complaining a little bit. It’s like everything else lately: You’ve been waiting and looking forward to it for such a long time, and then you get it, and it’s . . . fine. 

The Israeli salad was definitely the most popular part of the meal. This particular iteration was Roma tomatoes, little baby cucumbers with the peel on, fresh lemon juice, lots of fresh parsley, a little olive oil, and some kosher salt. I would have put some diced red onions in there, but I caramelized them all. 

This is a wonderful salad, with the lemon juice and parsley really adding interest and making it refreshing. A good accompaniment to lots of different meals. 

Half the kids were actually at McDonald’s having a BTS chicken meal, which they pronounced “fine.” It did not come in a pretty purple box as advertised. Now you know as much as I do. 

THURSDAY
Steak salad with pears and feta

A tasty meal with a few elements that work so well together. Mixed greens, sliced pears, feta, and roast beef cooked in red wine. 

I accidentally ended up with a kind of weird cooking method for the meat, but it worked out well. I seasoned a big hunk of beef with pepper and garlic salt and put it in a 350 oven in a pan with some red wine sloshed on. I cooked it for maybe 40 minutes until it was quite rare, then sliced it up, added some more wine, covered it, and finished cooking. I don’t think this is a technique so much as a demonstration of why I haven’t gotten around to writing that cookbook yet, but the meat was tasty and tender. 

I had my salad with red wine vinegar and it was delightful, very summery and sophisticated, but filling. I feel deep within me that red meat may be bad for your heart, but it’s good for mine. 

FRIDAY
Shrimp lo mein for those who want it, canned tuna for those who don’t

Gonna use my trusty basic lo mein recipe

Jump to Recipe

and throw some shrimp in. Here’s a lo mein of ages past. 

I may have some sugar snap peas, fresh ginger, and scallions lurking about. This is a great end-of-week meal, last chance to use up those vegetables. 

And that’s my story. Pretty happy to be fully into cooking summer food now. How about you? Anything nice on your table? 

Jerusalem mixed grill

May not be the most authentic spice mix, but it sure tastes good. Serve with pita bread, hummus, yogurt sauce, dill pickles, and Israeli salad 

Ingredients

  • 4 lbs boneless, skinless chicken thighs trimmed and cut into pieces
  • 8 oz chicken livers
  • 6-7 red onions, sliced thin
  • olive oil for cooking
  • 4 lemons

spices:

  • 2 tsp cumin
  • 4 tsp cinnamon
  • 2 tsp paprika
  • 4 tsp thyme
  • 1 tsp nutmeg
  • 1 tsp red pepper flakes
  • 1 Tbsp salt

Instructions

  1. First caramelize the onions. You know this will take at least an hour. Set the onions aside. 

  2. Toss the chicken thigh pieces, hearts, and spices together. 

  3. Heat the oil in a large skillet. When it's very hot, add the meats and sear on all sides. Then turn the heat to medium and continue cooking, stirring occasionally, until the meat is cooked all the way through. Note that livers cook faster than thighs, so make sure the thighs are done all the way. 

  4. Serve with pita and yogurt sauce. Squeeze the fresh lemon over the meat. 

 

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. 

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. 189: Suppli! Canolli! French onion soup! Jacques Pepin’s chicken thighs! Parmesan asparagus! and more

Come, come away with me, on a magical food journey withouten any potatoes in it! 

SATURDAY
Hamburgers, chips, broccoli and dip

I can’t even remember what we were doing on Saturday. Running around, no doubt. 

SUNDAY
Pork ribs, cole slaw, mashed squash

This is my new favorite way to make acorn squash. Cut in half, scoop out seeds, roast, scoop, mash with butter, brown sugar or maples syrup, kosher salt, and a little chili pepper. It’s easy enough that I don’t mind making it for the very few people who like it. As I was eating, I asked Damien if he remembered that wonderful squash we had in the hospital after Corrie was born, and he reminded me that he and I have very different experiences of that first post-delivery meal. (He did not remember the squash.) 

I sprinkled the pork with salt and pepper and put them in a roasting pan under the broiler, turning them once. 

The cole slaw was very simple, just shredded cabbage in a dressing of mayo, vinegar, a little sugar, salt, and pepper. 

MONDAY
WELL. LET ME TELL YOU. 

Monday is our annual “I don’t want to talk about it; we just really like Italian food and there aren’t any birthdays in October, so we have some free time” October 11th meal. We had a houseguest this week (my oldest kid’s friend from college), and my son’s girlfriend was here, and so was my father.

Excellent guests, all. I poured a little wine, and away we went!

For antipasto, we had two kinds of salami, fresh mozzarella, provolone, purple olives, giant green olives stuffed with garlic, fresh bread, toasted bread, artichoke hearts, pesto, sun-dried tomatoes, cherry tomatoes, breadsticks, pears wrapped in prosciutto.

And something called “pepper drops,” which turned out to be sweet, tender, marinated infant peppers. I didn’t get great pictures, but this is the basic idea, in the middle of my “everything happens here” kitchen:

While they were munching on that, I made the suppli.

Suppli are breaded, deep-fried balls of risotto with mozzarella in the center, and if that doesn’t sound good to you, I just don’t know what to say to you. You can add various things — mushrooms, pancetta, herbs, tomato sauce, etc. — but that is the basic form. 

It’s much easier to make suppli if the risotto is chilled, so I made it the night before. I love my Instant Pot for easy, weekday risotto, but nothing beats creamy, fragrant, labor intensive, stovetop risotto for suppli. I formed them in the morning

and fried them while people were eating the antipasto. I am extremely proud of my suppli, and they turned out so well this year! Next year, though, I’ll let them all warm in the oven for at least five minutes, to make sure all the cheese is melted. 

Then Damien served his course, which this year was pasta and homemade tomato sauce with sausages, and a mountain of garlic bread. Because I am frail, I skipped this course, and just ate some pomegranates. 

Totally worth extra time in the underworld. 

Finally, we had mini cannoli and Italian ices. I had to call around a bit and get a bakery to set aside some empty cannoli shells for me. I don’t really have a recipe for the filling — just ricotta cheese with powdered sugar and vanilla or almond extract. You can pipe it into the shells with a ziplock bag, and then sprinkle them with rainbow sprinkles or chocolate shavings, and pop a maraschino cherry in the end. 

And that, my friends, was a very good meal, and a very good day.

TUESDAY
Leftovers.

It was such a good meal, we had some of it twice.

WEDNESDAY
Jaques Pepin’s insanely crispy chicken thighs with mushroom sauce; parmesan asparagus

Someone posted this recipe after I asked for truly easy meal ideas last week. I was skeptical then, since it looked complicated and weird. 

WELL. This is definitely going in the rotation. It’s a weird cooking method, but it’s almost brainless, and comes out ridiculously tasty and oh ye gods and little fishes, that skin is remarkable. You may never in your life have had chicken thigh skin this good. Recipe from this site

Basically you take chicken thighs, turn them skin down, and slash the meat on both sides of the bone, then salt and pepper it heavily. You put the thighs skin down on a COLD SKILLET, turn it way up until it sizzles, then turn it to medium, cover it tightly, and walk away. Well, you can check it a few times to make sure it’s not burning, and loosen the meat up off the pan, but that’s the only thing you have to do for it.  

When it’s done cooking (about 25 minutes), you keep it warm in the oven while you sauté some mushrooms, onions, garlic, salt, pepper, and white wine in the chicken fat, and then you have a lovely sauce to spoon over the chicken. Sprinkle some chopped chives over the top, and there it is.

You are thinking, “But what is a French recipe without butter? Surely this needs some butter to add richness and flavor and moisture.” Do me a favor and try this one time without butter, and see how it goes.

You will also think, “I’m only seasoning under the thighs? Surely the skin needs some flavor as well.” It turns out I was supposed to season them on both sides, but it didn’t matter! I don’t know how it works — I guess those slashes help the seasoning rise up into the whole thigh? — but the whole piece of chicken was flavorful. The thighs get sort of flattened, and the skin turns into . . . argh, how do I say this so it doesn’t sound gross. It sort of becomes a crisp cap or a rind to the meat. It’s just great. You really have to try it.

I will admit I made a huge mess with this, but that’s mainly because the skillets I used have almost no rim, and I slopped hot chicken fat everywhere. Next time I’ll just use some big frying pans, or maybe keep a baster on hand to keep the fat under control. I do recommend cast iron if you have it, but any stick-resistant pans should work. 

Oh, and if you have mushroom-haters in your family, you can easily serve the chicken plain, since the mushrooms get cooked separately. 

I didn’t get around to serving the asparagus with Monday’s feast, so I spread it in a pan, drizzled it with olive oil, shook on plenty of salt, pepper, and parmesan cheese, and roasted it.

Perfect, and so fast and easy.

THURSDAY
French onion soup, smoked turkey and Swiss sandwiches

‘Tis soup season. I follow a very simple, flexible recipe where you slowwwwwwwwwly cook a ton of onions in a ton of butter, maybe stir iin some sugar, then stir in some flour and pepper, then add chicken or beef broth and parmesan cheese, and let it simmer for as long as you can. Top with more parmesan. I don’t like having a thick layer of cheese on top. I hate it when you’re supposed to bust through a layer of something and all you have is a spoon. Life is hard enough. 

Infected with some madness, I picked up a gallon of glue so the kids could make slime (no school because a nor’easter left a lot of downed power lines and debris in the road) which I’ve somehow managed to resist all these years. We made the kind with glue, baking soda, and contact lens fluid.  It turned out well, but it needs a lot more contact lens fluid and mixing than they say! We also had a dentist appointment, and we needed to hit the flu clinic, so it wasn’t exactly the sleepy, cozy, rainy day at home I envisioned. I rushed the soup a bit, so it was a little on the light side, but it was still delicious, buttery, sweet, rich, comforting. No leftovers, which is rare in this house. 

I made a bunch of leftover hot dog and hamburger buns into big croutons. I drizzled them with olive oil and shook on plenty of salt, pepper, garlic powder, and oregano, and toasted them slowly in a 300 oven. 

We had smoked turkey from the deli, Swiss cheese, and ciabatta rolls. I had mine with dijon mustard and pickles. We all went to a flu shot clinic at 5, so it was good to come home to hot soup and easy sandwiches. 

This was the swankiest flu clinic I’ve ever seen. They had apples and cider, and the kids got stickers, pencils, and candy, and then they were allowed to pick out a teddy bear and bring it to a nurse, who would then put a cast on it wherever you wanted.

The place was absolutely mobbed. I am very proud of NH. I know nobody was showing up with all their kids on a Thursday evening just to get a teddy bear. 

FRIDAY
Quesadillas

Just quesadillas, I believe. 

Okay, here’s the recipe card for the suppli and risotto. Will add more cards later as time allows! Get your flu shot! 

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.