What’s for supper? Vol. 119: It is almost March.

Well, it’s February and everything is terrible. That’s my excuse for letting things languish around here. Someone spilled something on my computer again, and the quick and easy warranty process only took eleven steps and nine years to complete. Everyone is throwing up. Corrie is hallucinating sad gazebos in the heating vent, and won’t drink Pedialyte or breast milk, only tonic water (Schweppes). If I were in charge of the liturgical calendar, I would put Lent in a month where it wasn’t already so bloody obvious that everything will return dust, but what do I know. Anyway, soon it will be March. Right? Soon?

And, now that I have a computer again, we’ll have our podcasts up and running again asap. Thanks for your patience with that. We’ll also be transferring archives to iTunes and opening them up for non-subscribers, so stay tuned, you stay-tuners!

And now for the food.

SATURDAY
Cheeseburgers and chips

Husband makes good cheeseburgers.

SUNDAY
Pork banh mi, rice, spicy grilled pineapple

I’ve been thinking about banh mi forever, and the time was right. The recipe I used calls for beef, but pork is cheaper, and pork takes on more of the flavor. For this meal, I go around warning everyone that it smells like the Grim Reaper’s jock strap while it’s cooking, but the taste is really very good! This will demonstrate my marketing skills.

I took about four pounds of boneless pork loin, trimmed the fat, and sliced it as thin as I could. Then (this was actually Saturday night that I did this prep work) I put it in a ziplock bag with the marinade, which was:

2/3 cup fish sauce (this is where the “death crotch” smell comes in)
8 Tbs sugar
6 Tbs minced garlic
one onion, minced
a bunch of freshly-ground pepper

So this marinated about twenty hours in the fridge. I also pickled some vegetables ahead of time. I sliced about half a pound of carrots and two long, seedless cukes thin, and set them in jars with a mixture of water, white vinegar, and sugar. I wish I had added more sugar, and I kind of wish I had left the cukes unpickled. There were so many savory, spicy flavors, the sandwiches could have used more cooling.

Before dinner, I spread the meat and most of the marinade in a single layer and slid it right up under a very hot broiler. I turned the meat once so it got a little charred on the edges.

I toasted a bunch of sub rolls, and coarsely chopped a bunch of cilantro; and I mixed about a tablespoon of Sriracha sauce into a cup of mayonnaise. I also set out plain mayo, and some jarred jalapeno slices.

Sublime sandwiches. Just the best. You line the bread with mayo, pack it with pork, then stuff the pickled vegetables in the sides, and sprinkle cilantro over the top. If you do the prep work the night before, this meal comes together in a very short time.

I also made a bunch of white rice in my Instant Pot (affiliate link. I’ll make a small commission if you click through and buy one!), using the 1:1 method. (I took five cups of rice and rinsed it clean in a colander, then put them in the IP with five cups of water. Close the top, close the vent, and press the “rice” button. It automatically sets the time, and this rice comes out springy and a little sticky, which is how I prefer it for asian meals.)

The pineapple was pretty good, not excellent. I’ll try again in the summer, when we can use a real outdoor grill. I sliced two pineapples (does everyone know the easy way to process fresh pineapple?) into long spears, then tossed them with a sweet, spicy sauce made of 3/4 of a stick of melted butter, about half a cup of honey, and about a tablespoon of Sriracha sauce, and a little salt. Next time, I will use olive oil instead of butter, and maybe less honey.

I put them on a greased pan with drainage and put them up under the broiler while we were putting the sandwiches together. It took much longer than I expected for the pineapple to get singed — maybe twelve minutes, after I turned them once.

I liked the flavor a lot, and the slightly firey honey taste was a great accompaniment to the banh mi; but they got a little too soft during that cooking time. As I say, next time we’ll cook them over the coals. They were not bad cold the next day — almost candy-like. Weird, juicy candy.

The meal also made nice leftovers for lunch, with a bowl of rice topped with meat and veggies warmed up. Yum.

MONDAY
Beef barley soup, pesto beer bread

I diced an onion and about five carrots, then put them in the IP with about a tablespoon of minced garlic, some olive oil, salt, and pepper. I used the saute setting until they were a little soft, then added about a pound-and-a-half of cubed beef. When the beef was brown, I pressed “cancel,” then added two small cans of diced tomatoes with the juice, 3/4 of a pound of sliced mushrooms, a cup-and-a-half of red wine, and seven cups of beef broth. Then I added one of those little packets of mixed grains from Aldi, closed the lid, sealed the vent, and set it on high pressure for eleven minutes.

There is a “soup” button, but I’m too old to learn how to use it. Anyway, this turned out swell, and only got the one pot dirty. I left it on “stay warm” for the rest of the day.

I have had this little jar of pesto in the cabinet forever, so I decided to add it to this good old reliable beer bread recipe. I made two loaves. It was . . . okay. I guess I like pesto and I like beer bread, but they don’t do much for each other.

I mean, I ate it. I ate a lot of it.

TUESDAY
Fish tacos with guacamole, tortilla chips

Pretty guac, how I love thee. I could have eaten just guacamole for supper.  Four avocados coarsely chopped, about a cup of grape tomatoes, the juice of two limes, lots of salt, some chili powder and freshly-ground pepper, a few teaspoons of minced garlic, and maybe 1/3 cup of chopped cilantro. I only had jarred jalapenos, so I minced about 1/8 cup of them, and it worked out fine. I forgot onions, but didn’t really miss them. Zippy and good.

GUAC PIC

We also had shredded cabbage, sour cream, salsa, and lime wedges with frozen fish and flour tortillas.

WEDNESDAY
Hot dogs, tater tots

This was when the throwing really gathered speed.

THURSDAY
Chicken and salad, fresh croutons

Not everyone was sick, so we still needed food. I just doused the chicken in Italian salad dressing and shoved it under the broiler, sliced it, and served it with some bagged salad mix.

CHICKEN SALAD PIC

We had tons of bread left over from this and that, so I cut up a bunch of it into cubes, mixed it up with melted butter, salt, pepper, oregano, and garlic powder, and put it in a pan in a 300 oven for about forty minutes. Everybody likes croutons.

FRIDAY
Giant pancake and scrambled eggs

That’s what it says on the blackboard, anyway. We’ll see whose tummy is ready for that.

Oh, there was no food post last week, but I do have a few photos to share. The birthday girl went sledding with her friends, and then Elijah genially manned the hot chocolate bar when they got home.

Our hot chocolate recipe: For each mug of hot chocolate, you put into a heavy pot: one heaping tablespoon of cocoa powder and two heaping tablespoons of sugar, and stir it up with a little water. You heat this paste until the sugar melts a bit, and then slowly add the milk, plus a little vanilla if you like. I made two crock pots’ worth of hot chocolate, and the guests could choose whipped cream, marshmallows, and rainbow sprinkles.

Decorations were just paper snowflakes on threads, but I liked how the cake turned out. I frosted it with chocolate frosting, then laid a paper snowflake on it and used one of those squeeze sifters (affiliate link) to sift powdered sugar over it. Then I carefully pulled the paper off. Ta dah!

It would have been lovely as is, but the birthday girl requested little candy balls, so we added those on the edge. This stencil technique is great if you want a complicated design but have shaky hands. Whatever design you want, google that + silhouette, then print it out and cut it out carefully. Then go ahead with the frosting and sugar as above. Very dramatic, and almost no skill required.

I feel like there was something else I wanted to tell you, but now I forget. It is almost March, right?

What’s for Supper? Vol. 108: In which we have two vegetables for Thanksgiving, not counting potatoes!

Just the Thanksgiving food this time! I know it makes more sense to share Thanksgiving recipes before Thanksgiving, but none of this stuff would be out of place for a Christmas meal, either, except maybe pumpkin pie and stuffing.

All of my kids genuinely helped. Except for Corrie. Corrie mainly supervised.

They chopped, sliced, trimmed, buttered, grated, juiced, stirred, basted, and baked, and I would have been a complete wreck without their help. We started baking and cooking on Wednesday evening, and by Thursday afternoon, I felt calm, confident, cheerful, and ready. I highly recommend having kids who are old enough to help!

Here’s what we had:

Turkey with gravy and stuffing. I have no desire to argue with anyone about how to make a turkey. Not Alton Brown, nor his acolytes, nor anyone. I’ve roasted dozens of turkeys. I butter it and sprinkle it with salt and pepper, turn it breast down on a rack for half the roasting, then flip it for the rest of the time, and I (well, my sons) baste it every half hour. It turns out good.

The skin is crisp and varnished-looking, the meat is moist and flavorful. I don’t want to argue about it! Your way is good, too! Hooray for your way! I like my way! Hooray!

I made stuffing (Pepperidge Farm herbed cubes, I think) with sauteed onions, mushrooms, and celery. Not original, but always good.

I wanted to get the gravy over with, so I started with a ton of melted butter, then added a ton of flour until it was a thick paste, then thinned it gradually with turkey stock I had made with giblets and neck, celery, scallions. Then, when the turkey was done, I added salt and pepper, a fried and diced turkey liver, and plenty of pan drippings, scrapings, and fat.

Lyonnaise Potatoes. My father brought this dish. Will add the recipe when I get it! Very tasty, and it reminded me of my grandmother’s cooking, which is high praise.

Sweet potatoes with blue cheese and walnuts. A simplified version of this recipe, which also calls for dates, parsley, and gorgonzola, rather than blue cheese. I baked the potatoes, sliced them open, mashed in the toppings, and then reheated them in the microwave before dinner.

Parkerhouse rolls. I’ve made this recipe before, with good success, but this year we just bought frozen dough. My daughter rolled the dough into golf ball-sized balls and put them in buttered cupcake tins — one ball in the mini tins, and three balls in the regular size.

 

Hobbit Bread (braided bread stuffed with onions, mushrooms, and cheese). This is (according to my 17-year-old) the best recipe in An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery.  I’ll paste the whole recipe into the bottom of this post. She used frozen bread dough for this, too, and added poppy seeds to the top.

Oven roasted Brussels sprouts with bacon. Easy peasy. Boys trimmed and halved the Brussels sprouts, daughter snipped a pound of bacon into pieces, and I mixed it up with oil, salt, and pepper, and spread it in a shallow pan, then roasted at 400 for about twenty minutes. The bacon wasn’t as crisp as I would have liked (I should have laid it on top, rather than mixing it in), but the Brussels sprouts still magically gathered in a ton of bacon flavoring. It was great.

Hasselback butternut squash with bay leaves. This dish puts the hassle in butternut squash, let me tell you. But it was worth it. So pretty and exciting. I made it the night before, then warmed it up for the meal. We ended up using jalapeno peppers instead of Fresno chilis, fresh bay leaves instead of dried, fake maple syrup instead of real, canola oil instead of olive, and salted butter instead of unsalted! Still great! We’ve never had a spicy dish for Thanksgiving before. It found myself cooling my tongue with cranberry sauce in between bites of squash. Here’s the recipe from Bon Appetit.

Cranberry orange nut bread. Worth the trouble to zest the oranges and squeeze fresh juice, especially if you have kid slaves to do it for you. They also chopped the nuts and cranberries with my lovely mezzaluna knife. Recipe from Epicurious. This is very festive-looking, with the bright cranberries and flecks of orange zest, and it makes the house smell wonderful.

Banana nut bread. I always start baking for Thanksgiving with banana bread, because it’s so dang easy. Fannie Farmer has the classic recipe.

Apple pie. I don’t really follow a recipe for the filling – just sliced apples, sugar, a little flour, cinnamon and a little numeg, and dots of butter on the top – but here is the crust recipe I use — except I use butter, which I freeze (or even just chill) and grate it into the flour, so it only takes a few jabs with a butter knife to fully incorporate it. The butter does warm up in your hand as you grip it, so be careful of your knuckles if it slips!

My 17-year-old used cookie cutters to make stars and flowers, and made an overlapping pieced crust, which was lovely. We brushed it with an egg wash (beaten up egg with a little warm water) and then sprinkled sugar on top before baking.

I baked the pies until they were almost done the day before, then put them back in the oven at 250 while we were eating the meal. By dessert time, they were hot again and perfectly browned.

Pumpkin pie. I used readymade graham cracker crust and followed the recipe on the side of the pumpkin can. And yes, I had to run to the convenience store and buy evaporated milk, because all I had was condensed milk. I always know what the difference is, except for two times: when I’m shopping, and when I’m baking.

We had whipped cream and ice cream for the pies. I intended the kids to have a choice, but they intended to have both ice cream and whipped cream on everything. Corrie skipped the pie and just had ice cream and whipped cream.

Crock pots were very useful. I made the gravy on the stovetop, then transferred it to a slow cooker, to free up space and keep it warm, and filled the gravy boat from that. I also microwaved the gravy boat, so it stayed warm while it was on the table. I used my other slow cooker for mulled apple cider.

It was my husband’s turn to worry that there wouldn’t be enough food, so he bought an extra turkey breast, so we roasted that, too. I helpfully added garlic eyes so it could glare at us.

And now for the Hobbit bread recipe!

Next time she makes it, I’ll take pictures at different stages, so you can see how the dough gets that braided effect.

Braided Bread Stuffed with Mushrooms, Onions, and Cheese

This hearty bread is practically a meal unto itself. In celebration of Hobbits well known love of mushrooms, this is stuffed with mushrooms, onions, cheese, and English country herbs. It’s best fresh from the oven while the cheese is still runny, but the leftovers are almost as good served alongside supper to help soak up a hearty plate of mutton or venison gravy.

Dough:
1 ½ c / 300 g water
1 tbsp active dry yeast
4 tbsp / 85 g honey
4 eggs
½ c oil
6 ½ -7 c / 825 – 850 g bread flour
1 tbsp coarse salt
8 cloves minced garlic
1 tbsp fresh rosemary leaves
1 tsp fresh basil leaves, minced

Filling:
2 tbsp butter
2 c / 200 g sliced mushrooms
2 onions, diced
2 c / 250 g shredded mozzarella
2 cloves garlic in filling
1 tbsp rosemary in each
1 tsp basil
1 tbsp coarse salt
To make a loaf , start by dissolving your yeast in the warm water. Feel free to add an extra tsp of honey at this stage to help kick start your yeast. Walk away for ten minutes. When you come back, the yeast should have bloomed so it looks like a mushroom cap rising up out of your bowl. It knows its fate.

Mix in the eggs, oil, salt, and the rest of the honey. When you achieve a soupy mass, add the minced garlic , fresh rosemary leaves, and fresh basil. It should smell delicious.

Now mix in the bread flour. Modern cooks with a stand mixer can attach the dough hook and let it knead away for 6-8 minutes. If you want to get a real feel for the period, knead it by hand for 8-10 minutes. The dough should be soft, pliant, and not too tacky.

Form it into a ball, cover it with a clean dishtowel, and let it rise for an hour, or until double in size.

Meanwhile, make your filling. Melt your butter in a large skillet over a medium-high heat. Add your onions and cook until they start to brown . You want them to lose a lot of moisture while gaining some flavor.

Once the onions start to brown, add your garlic, rosemary, and basil. Keep cooking for another 3-4 minutes, or until the garlic barely starts to brown . Finally add the mushrooms. You don’t want to overcook them. Mix them in and cook for another 4-5 minutes, stirring frequently.

Take the pan off the heat and finish it with the coarse salt. Set it aside to cool while the dough continues rising.

Once the dough has doubled in size, punch it down. Flour a clean surface and roll the dough into a rectangle . Put that rectangle on a sheet of parchment paper so you can easily move the finished loaf to a pan. Trim away any rough edges.

Now that you have a trimmed rectangle of dough, mentally divide the rectangle into thirds. The center third is where you place your filling. The outer two thirds will be cut into braid strips. To give it an attractive , braided top, make neat, even, 1 inch 2.5 cm wide cuts along each side. Make a bed of cheese in the middle ⅓ of your bread. Pile the mushroom filling on top of that. Cover the filling with any remaining cheese. Fold both end pieces inwards so they cover some of the filling.

To create the braided top, pull the cut edges of dough over the center, alternating sides and tugging tight, so the dough completely covers the filling. This makes a single, massive rectangular loaf . Slide it onto your largest cooking pan. If you don’t have any oversized baking sheets, just slide it into a heavily buttered 9×13 glass baking pan. Either way, let it rise for another hour. You put this much work into it, so you might as well make the bread pretty. Whisk together an egg and 1 tbsp of water to make an egg wash.

Use a pastry brush to paint the surface of the bread. If you’d like, sprinkle another 1 tsp of coarse salt on top. Bake the bread at 350F / 180C for 35-40 minutes. If the top starts to get too brown, cover it with foil.

Due to the moist interior, the bottom of this bread has a tendency to get soggy if you leave it out overnight. That means it’s your duty to consume the entire loaf before bedtime. If you don’t have a party of dwarves or a couple teenagers on hand to help you finish it, you can always use the leftovers to make savory mushroom bread pudding for tomorrow’s dinner.

Hobbit book link and mezzaluna knife link are Amazon Associate links. That means I make a small commission if you buy the product I’m linking to. Or if you buy any product from Amazon, after you get there from using one of my links.

If you’re shopping on Amazon any time, please consider using my links! It should be exactly the same Amazon shopping experience for you, but it really adds up and makes a huge difference for my family. Here are the links for the US, the UK, and Canada. If you could bookmark these links and use them every time you shop, I’d be so grateful! Thank you.

United States: http://amzn.to/2uvKq6y
Canada: http://amzn.to/2tcrN3v
UK: http://amzn.to/2uFe9dJ

What’s for supper? Vol. 106: Thaint Thylvethter, pray for uth

Imagine an introduction here, won’t you? Here’s what we ate this week:

SATURDAY
Us old folks WENT AWAY TO THE OCEAN. It was, as I’ve mentioned, our 20th anniversary, and we had a quick getaway. It was wonderful.

 

As we pulled out of our driveway on Friday night, my husband apologized profusely and then asked me to read him a letter from the ACLU to the Board of Alderman protesting the unconstitutionality of a proposed ordinance to require candidates to disclose the names of donors who help pay legal fees for an individual suing the city. Then he dictated a news brief about it, and I typed it out and we edited together in the dark as we drove south. This will give you an idea of how hard it is to switch gears into leisure mode. But we did it!

And oh, did we eat a lot. For dinner, the bacon-wrapped scallops arrived at the table still sizzling heroically in the pan, and then I ordered a lovely crab roll with gruyere. Luckily, the band was loud enough to cover the sound of Siri telling me how to pronounce “gruyere” to the waiter. Damien had some kind of good steaky thing, and we had cocktails until our brains caught up with the idea that we were on vacation. The fireplace and jacuzzi didn’t hurt, either.

Next morning, we had brunch out on the terrace with the bay sparkling below on two sides, the seagulls coasting past, and the trees fluttering in a breeze that was just stiff enough to scare away all the other guests, who kept getting their sorority hair in their mouths. I had a bagel with smoked salmon, chive cream cheese, copious capers, and vegetables, and Damien had eggs benedict with lobster, and a bloody mary.

We spent a contented day just wandering around this sweet little town, looking at stuff they don’t have any of back home. A very happy day. We had a late lunch of some beer with a dozen raw oysters. I ordered a cajun seafood bisque and a “tower of garlic bread,”

and Damien had some kind of good steaky thing, and candied bacon, which arrived on some kind of ridiculous bacon gallows.

We even had dessert! I had some kind of pumpkin praline cheesecake affair, and Damien had some kind of cavalcade of chocolate thing.

 

We came home late bearing pizzas, and the kids had cleaned the house like we told them to, and no one was dead. Good deal.  They got salt water taffy.

***

SUNDAY
Cheese burgers and chips 

We had to scramble and get caught up from our leisurely Saturday. We still had pumpkins to carve and costumes to finish, and I had cleverly scheduled two dentist appointments on HALLOWEEN MORNING, and two more the next day! I feel like there was a sleepover in there, somewhere, too. We just pretty much swore off sleeping for the week, and I steadfastly ignored no fewer than six volunteer sign-up sheets for parties. Also one kid suddenly had to be Louis XVI for something completely unrelated to . . . anything, as far as I could tell.

***

MONDAY
Zuppa Toscana and beer bread

Blustery wind and rain all day, and we were one of the few areas that didn’t lose power, so I felt very smart for choosing this cozy meal.

For the soup: I squeezed the meat out of about two pounds of sweet Italian sausages and browned it up with lots of minced garlic and diced onions. Then I added eight cups of chicken broth, some red pepper flakes, and four large potatoes sliced in thin wedges with the skin, and simmered it for a while. Then I filled up the pot with chopped kale, covered it, and waited for it to magically shrink down where it belongs. Then I added a whole quart of half-and-half, and let it cook for the rest of the day.

You can add bacon, and you can thicken this soup up with a little flour if you like, but it’s splendid as is, and so simple.

I made this easy, excellent beer bread again, and it turned out great. I made two loaves, with a bottle of Corona and a can of some kind of summer ale, and it turned out sharp and sour, which I love. This is the breadiest quick bread I have ever found.

***

TUESDAY
Halloween!
Hot dogs and Doritos

Gobbled down quickly as we raced to get costumes on. Here’s the gang this year:

Moe was a hungry vampire:

who nevertheless needs to keep in touch with folks:

Clara was a cheerful vampire:

and Benny was a vampire queen:

with somewhat loose teeth.

Elijah was Dr. Eggman:

Sophia was a fall fairy:

Lucy was Squirrel Girl:

and Irene was Rey:

Corrie was Wonder Woman earlier in the day

but by the time it was evening, she had become a puppy:

This year, I splurged on those fancy individual fangs that stick to your actual canines, but boy, were they a lot of trouble. Benny had lost her second front tooth in the morning, and her mouth was too raw for adhesive, so I got fanged up myself.

They weren’t really uncomfortable, but I sounded unspookily like Sylvester the Cat.

***

WEDNESDAY
Deconstructed pork shish kebab

This is usually one of those “why is this so unreasonably delicious?” meals, but not this time. Either I skipped too many good ingredients in the marinade, or I didn’t let it marinate long enough, but there just wasn’t that much flavor. Or maybe I just have a cold and can’t taste anything. Oh well. In the past, I’ve used this spiedie marinade from the NYT, which is fabulous.

I cut up a bunch of boneless pork ribs into chunks, and mixed them up with chunks of green pepper, red onion, and mushrooms, and spread it all, with the marinade, in shallow pans in a 450 oven until they were cooked, then I charred the edges under the broiler for a second.

***

THURSDAY
All Soul’s Day: Eggs in purgatory and soul cakes

My little joke. Usually, liturgically-appropriate cooking is far, far beyond me. Everyone else is making Divine Mercy Sundaes and stocking up on smoked paprika so they can be sure their homage to St. Engratia is Portuguese enough, and we’re all, “Christ is risen! Pass the gefilte fish.” But this year, I was on top of it.

Eggs in purgatory is just eggs poached in spicy tomato sauce, similar to shakshuka, which I’ve made a few times. It’s supposed to be a good hangover brunch, I dunno. I looked over a few Eggs in Purgatory recipes and made a very simple version. I ended up making about twice as much as we needed, so I’ll give you a normal-sized version:

Brown up a pound of loose, spicy sausage meat in a wide, shallow pan (to make room for cooking the eggs later). Add about 30 oz. of diced tomatoes, several cloves of minced garlic, and about half a teaspoon of red pepper flakes, and let it simmer for a long time. (You can add all sorts of things: peppers, onions, chili oil, etc. and you can stir in some tomato paste if you want it firmer.) Make about eight shallow indentations and carefully drop an egg into each one. Cover the pan loosely and let it poach for six or seven minutes, until the egg whites are cooked and the yolks are as solid as you want them to be. Sprinkle with parmesan cheese toward the end.

Then scoop out individual portions to serve.

You could add hot sauce or parsley or scallions toward the end, too.

The soul cakes turned out nice, if a slightly odd side dish for this meal. They are not much to look at, but they have a pleasantly old-fashioned, cidery taste.

I used this very easy recipe so I wouldn’t have to fiddle with yeast, which always turns on me. I again used the trick of grating the chilled butter, which makes it very easy to incorporate into the flour. My family doesn’t like raisins, but raisins would go well with these.

***

FRIDAY
Pizza!

Thufferin’ thuccotash, I’m exhausted.

What’s for supper? Vol. 104: I put the fannie in Fannie Farmer

The theme for the week is YOUR FRIEND BUTTER. Butter is your friend. Don’t listen to your doctor. Your doctor is DOO-DOO. You need more butter!

And you also need my pal Fannie Farmer. This week, what with the cold and the colored leaves and the swirling mists and the ennui, I found myself turning again and again to this cookbook I’ve been using for over twenty years now. Good old Fannie taught me how to roast pork ribs, how to make pie crust and pie filling, how to wait for the onions in onion soup, and so much more.

Fun fact: The author, Marion Cunningham, was briefly married to a then-unknown Thurgood Marshall when they were both teenagers. The couple broke up within days of the wedding, apparently after a bitter all-night dispute over rigatoni.

That’s . . . that’s not true. I’m sorry.

Short version of what we had this week: Butter.
Long version:

SATURDAY
Chicken burgers, chips, carrots and hummus

I have no memory of Saturday.

***

SUNDAY
Chicken pecan salad; apple pie

They keep asking for this dish, so I keep making it.

Coat chicken breasts in oil, salt, and pepper, and roast them in the oven, then cube the meat. Serve over greens with dried cranberries, toasted pecans (or almonds or walnuts), crumbled blue cheese or feta cheese, diced red onions, and some kind of sweet vinaigrette. This time we had pomegranate. I burned the nuts, but they were still good.

I finally got around to making a pie, long after we ate up all the apples we picked at the orchard. I used the Fannie Farmer pie crust, but used butter instead of shortening. I also did the trick of freezing the sticks of butter for half an hour and then shredding them with a cheese grater. This does 90% of the work of incorporating the fat into the flour without overworking it, and this crust turned out light and supple without sacrificing taste. It won’t work on Thanksgiving, though. It only works if I make a pie for no particular reason. On Thanksgiving, my pie crust will be doo-doo.

I rolled out the dough for the top crust and turned it over to the kids, who used Halloween cookie cutters to make a pie of great spooooookiness.

They used kind of a lot of them, so it has sort of an indeterminate “well of souls” look, I guess.  I wet the crust a bit and sprinkled sugar on the top, also spooky. You could also brush on a little beaten egg white to give it some gloss, if you’re into that.

***

MONDAY
Oven roasted pork ribs, rice, mashed butternut squash, apple pie

A very fine autumn meal

and still the best way to prepare pork ribs indoors. Just plenty of salt and pepper and a very hot oven and turn the ribs once, until they are browned. So juicy and easy. Be a meat hero!

For the squash, I cut them in half, scooped out the pulp and seeds, and just cooked them as-is in a medium oven until they were soft, maybe 30 minutes or so. Peeled off the skin and mashed the squash up with butter, brown sugar, and cinnamon. Cozy.

The kids were by far most excited by the rice, which I cooked in beef broth instead of water. This is their idea of Ultimate Fanciness.

We had an entire leftover pie from Sunday! I don’t understand what is happening to our family. “Leftover pie.” Clarification?

***

TUESDAY
Taco Tuesday! and corn chips

I learned from previous weeks that too much cumin can make your taco meat taste like angry dirt, so I eased up on the cumin and added plenty of salt, pepper, chili powder, and garlic powder.

The iceberg lettuce I was saving turned out to be cabbage. So I shredded that, and it was fine. Our fridge has a trick of freezing everything in back, and it turns out sour cream does not recover from being frozen. It gets separated and mealy, bleh. But we did have tomatoes and plenty of cheese, plus jarred jalapeno rings. Good enough for the likes of us.

***

WEDNESDAY
Onion soup, Italian sausages, beer bread

Just sausages! I really wanted onion soup, but a significant faction in the family needs to have meat. A few pounds of sweet Italian sausages in the pan, and there it was: Supper.

I absolutely love this simple onion soup recipe. I used about 6-7 pounds of yellow onions and just acres and acres of butter. I used beef broth instead of water (skip the salt if you use broth), and tons of pepper and Parmesan cheese at the end. Nothing to it, and it doesn’t look like much, but it’s so good.

Beer bread is another recipe I won’t shut up about. It’s so easy, a . . . a . . . I don’t know, a naked toddler could make it.

You don’t need quite as much butter as the recipe says (and it’s not strictly necessary to bathe in the flour, either), but as long as you don’t be a big lazy baby and you take the time to sift, this bread comes up fluffy and golden and moist every time, with a gorgeous cobbled crust.

It’s much less crumbly and cake-like and more chewy and bread-like than most quick breads. And you can make it all in one bowl. Mix up the dry, add the beer, stir it up and chunk it in the pan. It says to bake an hour, but start checking at 40 minutes or so. It has an earthy, slightly honeyed taste. (This varies with the beer, of course. I used Narragansett.)

***

THURSDAY
Grilled cheese with ham and apple

Extremely popular here. They didn’t even ask if there were chips coming. (There were not.)

I put a layer of cheddar cheese top and bottom, with the ham and apples in the middle, and then put the sandwiches in the oven for a bit after grilling, to make sure it’s all melted. I have been using this wonderful sourdough bread from Aldi lately. It’s perfect for grilled sandwiches.

We make our grilled sandwiches with a thin layer of mayo on the outside. It doesn’t give it a mayonnaise taste, but it adds a sort of thin, crunchy crust to the entire sandwich. (Yes, you still use butter on the pan after spreading mayo on the bread. Yes, this is why we’re fat. WORTH IT.)

I really wanted some leftover onion soup, but the sandwich was completely filling, and I had to admit, I was truly stuffed. So I just ate the sandwiches the kids didn’t eat. Whatever, I went running this morning. Whatever!

***

FRIDAY
Giant pancake with chocolate chips, scrambled eggs

I felt guilty about something last week, I forget what, so I bought a bag of chocolate chips.

Giant pancake, if you don’t know, is this: You take an entire box of pancake mix and add enough water to make thick batter. Butter a pan, spread the batter in, and bake at 350 for ten minutes or so. Serve in wedges and go lie down. Bring a stick of butter with you, just in case.

What’s for supper? Vol. 67: Tiramiswho?

It’s a race against time as my battery dies, so never mind the intro, here’s the weekly menu:

SATURDAY
Nachos, root beer floats

Very basic. Tortilla chips, seasoned ground beef, cheese on top, served with sour cream and salsa. No complaints. Oh, I happened to have some cilantro, which I used copiously.

nachos-with-cilantro

I even took some off before taking the picture, because I’m not kidding about the copious, but then I put it on again before eating it. I try hard to taste cilantro as soapy, but it just tastes like freshness, hope, and summertime to me. You are all crazy and I refuse to affirm your stupid life experience.

SUNDAY
Antipasto, fettucine with ragu, garlic bread, tiramisu

Sunday was my husband’s birthday, and he wanted nothing more than to spend the day cooking, so I let him. I also let him take the kids sledding. My generosity is boundless.

The antipasto dish was nothing inspired, just some fresh mozzarella, dry salami, and olives and marinated artichoke hearts, served with pita chips.

The ragu, however, was completely amazing. He used two pounds of ground pork and one of beef, and by the time it was done cooking, the meat was velvety. You will read this recipe and think, “Well, this is just a meat sauce,” but it’s not. Try it, trust me. It’s heavenly.

ragu

 

You could almost feast on the smell alone, but then you also get to eat it! This picture is so sadly inadequate. The worst thing about winter is that by the time it’s dinner time, it’s too dark to take a decent picture with my rotten camera. YES, it’s the WORST THING.

Here is the tiramisu recipe he used. He made it the day before, so it soaked all night. Benny helped him by putting on a tutu and licking the beaters.

benny-licking-mixer

He also grated a chocolate bar over the top before serving.

tiramisu

The tiramisu was perfect. Never had better anywhere. I woke up in the middle of the night with a horrible stab of guilt because I forgot to put birthday candles on it, but I suspect I am the only one losing sleep over that.

MONDAY
Beef vegetable soup, beer bread

This was supposed to be beef barley soup, but I forgot to put barley in. It had a great flavor, but it was weird to have an obvious missing ingredient. It was like listening to someone with a not-unpleasant speech impediment. It doesn’t bother you, but it’s hard not to keep noticing it.

I fried up minced garlic with diced onions and carrots in a little olive oil, then added strips of a chuck roast or something, and fried that until it was almost done.
Then I added a can of diced tomatoes, a few cups of beef broth, a bunch of red wine, and a bunch of sliced mushrooms and some pepper, and let be cozy in the slow cooker all day.

We also had two loaves of beer bread, which I got my teenage daughter to make. For reasons I trust I don’t need to explain, we had some leftover chocolate bock (ptui, ptui) in the house. I mean that I trust I don’t need to explain the “leftover,” as in “undrunk,” as in “not ever,” as in “chocolate? Why would you do that to beer?” part. I can explain why it was in the house in the first place, but my battery is dying fast and I don’t have a charger today. So I’ll just give you the recipe and let you know that beer bread tastes fine with chocolate bock, and getting baked for an hour is a fitting sentence for the crime of being chocolate bock.

TUESDAY
Chicken nuggets, baked potatoes, peas

All undercooked! I like to have a theme.

WEDNESDAY
Slow cooker sweet and sour chicken mango wraps, rice

This was my new recipe for the week, from A Year of Slow Cooking. I liked it! I’m predisposed to like this website because she’s got several recipes tagged as “flops,” to warn you away from trying them. I appreciate that approach to cooking and to blogging.

I made one crock with just the jam and soy sauce, for very mild chicken for timid children, and one with all the stuff, jalapenos and ginger and everything. The flavor was great. I took a terrible picture which will probably dissuade you from trying it, but I recommend this dish.

chicken-mango-wrap

It would, as the website says, make a nice light summer meal. I also bought some spinach-imbued wraps for those who can’t see their way to clear to wrapping up meat in lettuce, and those were good, too.

THURSDAY
Quesadillas, chips, carrots

I had “grilled ham and cheese” on the menu, but I bought shredded cheese, apparently thinking of quesadillas, so that’s what we had, because there are always millions of tortillas in the house. Benny insisted on grilled ham. No cheese, just hot bread with ham in it.

FRIDAY
Giant pancake, scrambled eggs

 

BYE, WEEK. I HATED YOU.

And now I have a yen for some new kind of meat soup. Who’s got something exciting for me to try?