What’s for supper? Vol. 88: Ach du lieber clafoutis

Alles ist weg. 

SATURDAY
Chicken burgers, chips

On Saturday afternoon, I put Coke, onions, salt, pepper, cumin, chili powder, and a nice fatty pork shoulder in the Instant Pot, only to discover that someone had made off with the valve cap. Why? Probably in revenge for all those countless nights I lay awake feeding them with my own body and expending the last few ounces of my strength singing them lullabys.

So I put the pork and stuff in a ziplock bag — well, first I yelled a little, and then I bagged it up and put it in the fridge, and we had chicken burgers.

***

SUNDAY
Carnitas, tortilla chips, watermelon, clafoutis

On Sunday, the family pulled together and found not one but three small, heavy, metal and black plastic machine components floating around the house. They all looked important. I have no idea what any of them were, except that they were definitely not pressure cooker valve caps. I filed them away in a box marked “The whole world is covered with buttons.”

I dredged out the old slow cooker and got that pork going in the morning. By dinner, it was shreddy and wonderful — and then, my friends, we spread it out in a thin layer on a baking pan and tucked it up under the broiler on high, till it was crisp. Fantastico.

We served it on tortillas with sour cream, salsa, and cheese, with the first watermelon of the year on the side.

For dessert, we some some clafoutis using this recipe from Epicurious. Clafoutis is a kind of baked custard with fruit in it, and you can use just about any kind of fruit, and you can serve warm or cold, with or without powdered sugar, or cream, or whatever you like. In the past, we’ve used cherries, and once I made a chocolate plum clafoutis with cardamom.

Clafoutis is really, truly easy. You just lay the fruit in a dish, mix up the custard and pour it over, and slide it in the oven. (I got good results by sifting the flour into the other ingredients, so it’s less lumpy.) I’m on the prowl for another six ramekins so I can make individual servings for everyone — partly just for nice, but mostly because no one will know if the custard holds together or not.

You know what’s not easy? Finding a photo you took of clafoutis, a photo which is either on your phone, your husband’s phone, your son’s phone, or your iPad, and which you actually emailed to yourself several days ago so you wouldn’t lose it, but which you have whimsically titled “claw fruity,” because that’s what Benny calls it.

Anyway, I found it.

Ain’t it purty? I don’t recommend using silicone pans like I did, though, unless you want to custardize the inside of your oven.

***

MONDAY
Omelettes with havarti, mushrooms, and salami

Or bacon for adults! The kids made their own dinner while we went for an evening run, and when we got back we rewarded ourselves with leftover father’s day bacon, plus bagels and cocktails. I lost three more pounds, so I don’t want to hear about it.

***

TUESDAY
Cobb salad

I had high hopes for this meal. It was a huge hit last time

and so pretty; but things were already in chaos by Tuesday, so we had a more chaotic version of the above, and I can’t find the photo anyway.

Basic Cobb salad is bacon, lettuce, avocados, grilled chicken, tomatoes, hard boiled eggs, chives, and bleu cheese dressing. I still hadn’t found the ratzer fratzin’ Instant Pot valve cover, so I was reduced to cooking the eggs in the pot and the chicken in the oven like some kind of farmer. It was awful. We also had no chives, and the avocados had gone slimy.

***

WEDNESDAY
Fish tacos with spicy cabbage slaw, corn chips

We usually have fish tacos with sour cream, salsa, avocados, lime, and shredded cabbage, but I thought to dress it up with this recipe from The Kitchn for “Quick Cabbage Slaw,” which includes jalapenos, garlic, and lime juice along with more typical coleslaw ingredients. I have a bone to pick with that name, but it’s not a very big bone. The slaw was tasty and spicy.

Hey, see my pretty new plates? One of the kids complimented me on them. I said, “Thanks! I got them at the Salvation Army!” And Benny, who is five, said, “It looks like you got this food at the Salvation Army.”

This is what happens when you have five teenagers in the house along with little guys who are just learning how to think and express themselves. You get six teenagers.

***

THURSDAY
Korean beef bowl, rice, raw string beans

Always a hit, especially when supper is an hour and a half late. They gobbled up every speck, even though I had to make the rice on the stovetop like a peasant, because I still can’t find the duck plucking valve cover.

Here’s the recipe from Six Sisters Stuff. If you think the photo shows broccoli but I distinctly mentioned eating string beans, that’s on you. I can’t find my valve cover! Haven’t I suffered enough?

***

FRIDAY
Shakshuka! and pita

from Epicurious. You make a slightly spicy tomato sauce with peppers, then cook some eggs into the top. Szo naice.

Photo above is the ghost of shakshuka past. I don’t know why I feel compelled to admit this. I could rob a bank run by orphans, but I’d feel guilty about not wiping my feet on the mat as I left.

 

What’s for supper? Vol. 82: And two hard boiled eggs

You know, this isn’t the way I always imagined an ocean voyage. Here’s what we had this week:

SATURDAY
Grilled ham and provolone in pita pockets; spicy fries; raw broccoli

I do love grilled pita pockets. I grilled them in butter. They are so cozy and filling.

***

SUNDAY
Steak, salad, strawberry rhubarb pie with whipped cream

Irene’s First Holy Communion and Mother’s Day! We’ve had so many parties lately, we decided Sunday would be just us chickens. Irene had a very good morning.

We planned to spend the day gardening, but it was, SIGH SIGH SIGH, windy and raining and snowing. So we made some pie together

This is Irene’s Happy Pie face. The kid just loves pie. She gave everyone mini pies from Walmart for Christmas. I think it was her early exposure to Amelia Bedelia. She just loves pie! And so do I.

I made the lattice one. I wove it for a while, then got bored and just started slapping bits of dough on. Irene’s crust was made of hearts and ducks, much like her soul.

We used this recipe from the 1896 Fannie Farmer cookbook. It was new to me, and really did taste old fashioned, especially the crust, which had a pleasantly sharp, salty flavor. The crust turned out pretty light and flaky. It was a little hard to work with, but it added more to the overall taste of the dish than the typical bland crust. I did use the neat trick of freezing the butter and then grating it with a cheese grater, so it’s very easy to incorporate it into the flour without overhandling it.

Damien made everyone steaks. I like mine so rare, you can have a conversation with it while you eat.

 

Raise your hand if this picture makes you feel uncomfortable! Too bad! It was my mother’s day! And the steak was delicious. (And I had a lovely, lovely day, all day, thank you. Many wonderful gifts and thoughtful attentions.)

***

MONDAY
Pork ramen, coconut rice, peas

Delicious, but more of a hassle than expected, probably because I had to make so much of it. (It was simplified somewhat with the beloved Instant Pot, because I could cook the meat and vegetables, deglaze, and finish the broth all in one pot. Sometimes having even one fewer pot to wash is a big freaking deal.) I found a complicated recipe and simplified it, thus:

Sear some pork ribs in olive oil until browned on all sides. Take pork out, slice very thin, set aside. Add a coarsely chopped onion, about eight cloves of minced garlic, and a few scoops of ginger paste. Saute to brown. Add a cup of chicken broth to deglaze. Add seven more cups of broth, plus 8-10 oz. sliced mushrooms, and return pork to pot. Slow cook for several hours.

Just before dinner, have a kid cook a giant bunch of ramen noodles and some soft boiled eggs.

To serve, put ramen in individual bowls, ladle pork and broth over that, add a few halves of eggs, and throw something green on top. We happened to have some zombie scallions.

It was tasty and satisfying, and the pork was very tender after cooking all day. I adore thin slices of pork in soup.

For the coconut rice, I use this Instant Pot recipe from This Old Gal, who loves unnecessary complications. I have had about enough of This Old Gal. I did have coconut milk and coconut cream, but not toasted coconut or coconut sugar. I am skeptical there is actually something called coconut sugar.

The rice was pleasant, but not amazing. Who has a recipe that makes lovely, sticky coconut rice like in a Thai restaurant? Wanty.

***

TUESDAY
Chicken burgers, chips

I have no memory of Tuesday.

***

WEDNESDAY
Chicken blueberry salad

Salad meals are my favorite. This recipe comes from The Blueberry Council, which, surely:

I wish I had chopped up the greens smaller, to integrate them more with the other ingredients, rather than making a bed for them to lie on, but the combination of flavors and textures was excellent.

So: mixed greens, broiled chicken, blueberries, blue cheese, red onions, and toasted nuts (we had walnuts and almonds. There must have been a nut sale at some point. Again, I highly recommend taking the extra few minutes to toast the nuts); and a sweetish dressing made of olive oil, wine vinegar, honey, Dijon mustard, salt and pepper.

I served everything in separate bowls. To my delight, most of the kids chose to include blue cheese and onions in theirs. When I was that age, the harshly challenging flavor of something exotic, like yellow mustard, would have sent me into howling despair, but my kids are so much more adventurous. I never insist they eat anything, but I do keep serving things that I think are yummy, and I offer it to everyone every time. And here they are eating onions and blue cheese! I did a thing!

***

THURSDAY
Nachos

Not my finest hour. My plan was very basic: tortilla chips, ground meat and pre-made taco spice, jarred cheese substance, and salsa on the side.

I had to run out unexpectedly, so I directed the meat cooking and draining via cell phone, which turned out to be only slightly less nerve-wracking for both parties than when a passenger has to step up and land a damaged airplane with the help of a pilot on the ground.

Then I dashed home and dashingly forgot that the label said not to heat the cheese in the jar. Why? Because, we discovered, it balloons up like a ghastly yellow nightmare, then collapses into a rubbery hunk. Excuse me, rubbery hunk olé.

Then I set the chips on fire.

If you’re wondering why I never clean my oven: I do. I just immediately follow the cleaning with another spill. Then I set some chips on fire.

***

FRIDAY
Penne with jarred sauce

Assuming I can figure out how to open a jar.

It occurs to me that a few of my readers may not be familiar with the phrase “and two hard boiled eggs.” Let’s fix that right now: