Happy mid-January! I don’t know about you, but I finally worked up the nerve to get up on the scale, and I have gained ten pounds over Christmas! Ten pounds, hooray! Wait, I mean, ten pounds, booooo. And I’m very annoyed at myself. But I know how to lose it, so, away we go.
Here’s what we had this week:
The kids had, I think, chicken nuggets. The adults went to The Winchester, and it was good.
Linguine and ragù, bread
Damien made a beautiful savory pork and veal ragù using this Deadspin recipe.
It’s always tasty, but this one was especially good. This recipe has hardly any tomato in it. Not that there’s anything wrong with tomato; it’s just very different from a typical red sauce with meat thrown in. Very different indeed.
Meatball subs, veggies and dip
My meatballs are like me, large, uninspired, and soft in the middle. I did throw a bunch of Worcestershire sauce in there to jazz them up, which resulted in them being salty. Hey, it’s hot meatballs in January. Nobody complained.Jump to Recipe
I’m pretty aggressively shoving vegetables back into our diet after a very vegless Christmas season.
Beef barley soup, challah
It was fuh-reezing out — actually far below freezing — and just raw and bleak and rotten, so a good day for a hearty soup and some bumptious, golden bread.
This soup starts with carrots, onions, and garlic, and then beef, then tomatoes, then beef broth and wine and plenty of pepper, and then barley.Jump to Recipe
I actually had a pouch of barley and lentils, and nobody noticed the lentils. I also added an extra cup of wine, which was not a bad idea. I forgot to take a photo, so here is some soup of ages past:
The day was frigid but sunny, so I put the challahs out for their second rise in a sunbeam on the table, where they all but rang a bell and demanded another strawberry daiquiri from the pool boy.
They came out of the oven looking like respectable matrons, though
and everyone was pretty happy, and nobody pointed out that part of the middle was extremely damp and heavy and totally could have used another 6-7 minutes in the oven.
Next time I’ll bake it longer. I’m actually thinking of trying some different recipes, though. Here’s mine:Jump to Recipe
The flavor is exactly what I want, and the texture of the bread inside is perfect (when it’s well-baked), but I would like the crust to be a little more crisp. Any recommendations? Or would it help to knead it longer or something?
Pork bulgoki with nori and rice, sesame broccoli
It’s been a while! This is a cheap, easy Korean dish with lots of flavor and lots of heat. Literally “fire meat,” made with that wonderful gochujang, plus honey, sugar, garlic, and soy sauce, and whatever pork is on sale (you can use it on beef, too). I sometimes marinate ribs or chops and grill them whole, but today, I cut . . . some kind of giant pork hunk, I wasn’t paying attention . . . into thin strips.
I threw a bunch of onions and baby carrots in the food processor, rather than doing matchstick carrots like I usually do, and I liked it this way, with the carrots cut thin. Marinated several hours before stir frying on the stove in a little oil.Jump to Recipe
I also . . . and I still can’t even believe this . . . did not crowd the pan when I cooked the meat. I used two big skillets and I cooked the food in batches, transferring it to a dish in the oven as it finished, so it had a chance to brown up a bit, and it didn’t end up coddling itself to death in its own moisture.
I made a big pot of rice in the Instant Pot and roasted a tray of sesame broccoli, and served the meat with sheets of seaweed. You pull off a square of seaweed and use it to grab up a little meat and a little rice, and you pop the bundle in your mouth.
So tasty and lovely. You can also use lettuce instead of seaweed. If you made the gochujang sauce spicy, it’s definitely good to have something green to cool your tongue a bit.
I also made a tray of sesame broccoli, easy peasy.Jump to Recipe
Few things give me more satisfaction than making three different dishes that are all hot and ready at exactly the same time.
One cheese, one pepperoni, one olive, and one with feta, ricotta, fresh-shredded parmesan, olives, red pepper flakes, garlic powder and oregano, artichoke hearts, red onion, fresh garlic, and anchovies. The cat was watching closely and I realized I was blocking his food dish. Poor little kitty cat! So I moved the pizza aside. He promptly jumped up on the counter and ate an anchovy right off the pizza! I don’t know why this surprised me so much. I guess I spend a lot of time with the dog, who would have done exactly the same thing, except he would have been furtive about it. The cat is too dumb to be furtive.
I also got the idea to brush the crusts with olive oil and sprinkle them with garlic salt. I got this idea from Domino’s. Domino’s has been on my mind lately because the only local one burned down last week (actually the bar next to it burned down, and the whole building is a total loss). Some people heard fire engine sirens, but others heard it for what it truly was: A shrieking judgment directly from heaven, calling down doom on the heads of disorganized moms who have been getting through the day by telling themselves that if it all goes to hell by 6 PM, we can just order Domino’s.
Anyway, here is the pizza. It was delicious. Yes, I cut it like a sociopath.
The oil and garlic salt really didn’t make a difference on the crusts, though, to my disappointment. This may have been because I did it in the morning and the pizza had several hours to sit before it baked, so the dough had risen more than usual before baking, and maybe the effect was kind of dispersed. Next time, I’ll do it right before I put it in the oven.
The kids requested this when I was feeling weak, so I agreed. I actually kind of like this meal. I guess it’s mostly the draining of the tuna I resent. When I worked at Subway, we would drain vast quantities of canned tuna by squeezing it by hand in a giant colander. That was one of the best jobs I ever had. But I guess it was only fun to hand-squeeze tuna if I was getting paid. [makes note under “ideas for only fans”]
Well, here are the recipe cards for the week! I’m starting my second full day of not eating things just because they are sitting on the table and nobody else is eating them. Who’s with me?
Meatballs for a crowd
Make about 100 golf ball-sized meatballs.
- 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.
Preheat oven to 400.
Mix all ingredients together with your hands until it's fully blended.
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.
Add meatballs to sauce and keep warm until you're ready to serve.
Beef barley soup (Instant Pot or stovetop)
Makes about a gallon of lovely soup
- 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
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.
Add the cubes of beef and cook until slightly browned.
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.
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.
Before serving, add pepper to taste. Salt if necessary.
Challah (braided bread)
- 1.5 cups warm water
- 1/2 cup oil (preferably olive oil)
- 2 eggs
- 6-8 cups flour
- 1/4 cup sugar
- 2 tsp salt
- 1.5 tsp yeast
- 2 egg yolks for egg wash
- poppy seeds or "everything bagel" topping (optional)
- corn meal (or flour) for pan, to keep loaf from sticking
In a small bowl, dissolve a bit of the sugar into the water, and sprinkle the yeast over it. Stir gently, and let sit for five minutes or more, until it foams.
In the bowl of standing mixer, put the flour (starting with six cups), salt, remaining sugar, oil, and eggs, mix slightly, then add the yeast liquid. Mix with dough hook until the dough doesn't stick to the sides of the bowl, adding flour as needed. It's good if it has a slightly scaly appearance on the outside.
(If you're kneading by hand, knead until it feels soft and giving. It will take quite a lot of kneading!)
Put the dough in a greased bowl and lightly cover with a damp cloth or plastic wrap. Let it rise in a warm place for at least an hour, until it's double in size.
Grease a large baking sheet and sprinkle it with flour or corn meal. Divide the dough into four equal pieces. Roll three into "snakes" and make a large braid, pinching the ends to keep them together. Divide the fourth piece into three and make a smaller braid, and lay this over the larger braid. Lay the braided loaf on the pan.
Cover again and let rise again for at least an hour. Preheat the oven to 350.
Before baking, make an egg wash out of egg yolks and a little water. Brush the egg wash all over the loaf, and sprinkle with poppy seeds or "everything" topping.
Bake 25 minutes or more until the loaf is a deep golden color.
Gochujang bulgoki (spicy Korean pork)
- 1.5 pound boneless pork, sliced thin
- 4 carrots in matchsticks or shreds
- 1 onion sliced thin
- 5 generous Tbsp gochujang (fermented pepper paste)
- 2 Tbsp honey
- 2 tsp sugar
- 2 Tbsp soy sauce
- 5 cloves minced garlic
Serve with white rice and nori (seaweed sheets) or lettuce leaves to wrap
Combine pork, onions, and carrots.
Mix together all sauce ingredients and stir into pork and vegetables.
Cover and let marinate for several hours or overnight.
Heat a pan with a little oil and sauté the pork mixture until pork is cooked through.
Serve with rice and lettuce or nori. Eat by taking pieces of lettuce or nori, putting a scoop of meat and rice in, and making little bundles to eat.
- broccoli spears
- sesame seeds
- sesame oil
- soy sauce
Preheat broiler to high.
Toss broccoli spears with sesame oil.
Spread in shallow pan. Drizzle with soy sauce and sprinkle with sesame seeds
Broil for six minutes or longer, until broccoli is slightly charred.