Happy Friday! Before we go any further, I have to show you last Friday’s lo mein. I posted the WFS post before I made dinner, so there was no photo, but it turned out so good. I made the basic recipe but added shrimp, zucchini, yellow bell pepper, and matchstick ginger.
Fabulous. Here’s the recipe in case you need it.Jump to Recipe
Very easy and fast. I usually use fettuccine for the noodles, and that makes it cheap, too. I think I got everything at Aldi except the rice vinegar.
Okay, on to this week! Here’s what we had.
Not tired of burgers and chips yet. Especially when Damien cooks them outside.
Italian sandwiches, fries
On Sunday we went apple picking, and then stopped at my parents’ graves to say a decade and plant a bunch of crocuses. Very glad to see the two rose bushes and the lilac tree I planted in the summer are still alive!
Here’s a little album from Facebook because I’m lazy.
Then we came home and had Italian sandwiches. I had mine with plenty of red pesto, yum yum.
Damien got an extra package of prosciutto for later in the week, as you shall see. I flubbed dessert (I had bought some Halloween-shaped rice krispie treat kits that you had to make and decorate spookily, which not even the kids felt like doing after a couple of hours in the car), but Damien had had the foresight to buy a sack of cider donuts at the orchard, which he put in the microwave for dessert, and they were delightful. I was feeling the teensiest bit emotionally bruised after the cemetery visit, and a hot sugary donut definitely helped.
Oven fried chicken, roast butternut squash, apple hand pies
The fried chicken I made a few weeks ago was so very tasty, but such a pain in the pants, so I took the advice of my friend Patti and tried oven frying it. It was quite good, and so much easier.
Early in a day, I let the chicken (drumsticks and thighs) soak in milk and eggs with salt and pepper. Then at dinner time, I put a few inches of melted butter and canola oil (half and half) in a couple of roasting pans in a 425-degree oven. While it was heating up, I rolled the chicken parts in flour seasoned with lots of salt, pepper, garlic powder, and paprika. I put the chicken in the pans, skin side down, and let it cook for about half an hour, then turned it and let it finish cooking for another fifteen minutes or so.
Not quite as spectacularly crackly-crisp as pan fried chicken, but still crunchy and delicious, and moist and tasty inside. Will definitely do it this way again.
I wasn’t able to fit all the chicken in the oven pans, so I pan fried the extras, got distracted, and burned the ever loving hell out it. Completely black. Then I turned it over and, just to be fair, did the same thing to the other side. Then I threw it away.
I also made hand pies. Corrie loved the pumpkin empanadas from last week so much, and it made mornings so much easier when she had something tasty and homemade to grab for a car breakfast, so I decided to make pineapple empanadas with the rest of the Goya dough discs I bought. I’ll spare you the details, but I managed to ruin quite a lot of pineapple, and then light dawned on blockhead, and I realized we had 9,000 apples in the house. So I pulled out my lovely old fashioned apple peeler-corer-slicer and made apple empanadas, or really just little pies at this point. See my pies! See my pies!
Chicken and pies, Mr. Tweedy.
The pie filling was apple sliced and dusted with flour and sprinkled with sugar, cinnamon, cloves, and a little butter. I forgot salt. I folded them into the dough, cut some vents, and brushed the tops with egg, then sprinkled them with sugar and cinnamon, and baked them on parchment paper at 375 for about half an hour.
I’m not gonna lie, I was also doing a lot of running around and shouting and waving my arms about something completely unrelated to food, while I was making 20 pies, and ruining pineapple, and rolling chicken in flour, and burning it, and burning the other side, and snatching apple peels away from the dog, and so on. It is an actual miracle that I get dinner on the table every day, even when I’m not all worked up about something, which I was. It’s like a Greek tragedy in there every day, I don’t know what goes on. But eventually everything got cooked, and I had it in my head that we needed butternut squash, too, so I chopped that up, drizzled it with honey and olive oil, sprinkled it with kosher salt and chili powder, and broiled it until it was a little blistered, and I guess we had pie for supper and squash for dessert, I don’t know. ἔξοδος.
Yeah! Stroganoff! Someone, and I’m very sorry I don’t remember who, posted this on Twitter
and the vision that was planted in my brain/still remains./And I haaaaad/ to make stroganoff.
I usually make stroganoff with ground beef, but honestly, it’s gotten so expensive that it was only like three dollars more to get a big hunk of roast. It’s called “budgeting,” sweaty. I followed the Deadspin recipe. These recipes are invariably delicious, but incredibly obnoxious, so I went ahead and made a card.Jump to Recipe
I was very busy on Tuesday, so I did all my chopping and slicing and mincing in the morning,
and when dinner came, it all came together in a flash. It’s very easy, and is a great way to furnish yourself with enough calories to survive an eighteen month siege.
First you lightly fry the sliced meat in butter
And I was very determined that this stroganoff would turn out tender, not tough, so I fried the meat very lightly indeed. Then you remove meat from the pan and fry up the onions in more butter, salt it, then add in the garlic
then the mushrooms and tarragon and pepper.
This is the point where you add brandy if you have any, which I did not.
Then you put your meat back in, heat it up, blorp in an insane amount of sour cream, heat that up, adjust your salt, and that’s it.
While you are cooking this, you boil up a pot of egg noodles, and you serve the stroganoff over noodles.
So delicious. My only disappointment was I didn’t taste the tarragon much. I don’t use tarragon often, so I was looking forward to it. Maybe I should have saved some out and used a bit to garnish the top and bring up the flavor a bit. We all have colds, though, so it’s a miracle we can taste anything.
Three pizzas, and I made the mistake of not making one plain cheese pizza. Oh, there was howling and complaining. I have heard the cries of my people, and next time I will make one plain cheese pizza.
This time, I, monster, made one pepperoni, one mushroom and olive, and one prosciutto and arugula (that’s what the extra prosciutto was for. That’s called building suspense. Look it up, sweaty). That third pizza was just remarkable. Fresh little curls of parmesan frolicking on top, so nice.
First you make an arugula salad: A few handfuls of baby arugula, the juice of a small lemon, a few drizzles of olive oil, and kosher salt and pepper.
Then you make a normal cheese pizza but spread plenty of thinly-sliced raw garlic on it, and some fresh rosemary if you have it (which I did not), and drizzle a little olive oil over that, and give it a little salt and pepper. Bake as normal, and when it comes out, spread it with torn-up prosciutto, and top it with the arugula salad.
It’s so good, it almost makes me mad. What the hell is this? Why is it so delicious? Who comes up with this stuff? Gosh!
Kielbasa, potato, and Brussels sprouts
The kids were helping me make the shopping list on Saturday morning, and more than one shouted “Kielbasa!” They are prone to shouting things like “Kielbasa!” without meaning anything in particular by it, but I wrote it down anyway. But they were all pretty adamant that they didn’t want any cabbage, and they seemed to mean it. I don’t really know any kielbasa dishes besides the one-pan deal with potato, kielbasa, and cabbage, so I thought why not make the same basic thing but swap in Brussels sprouts, which people do like?
It turns out lots of other people have had this idea, including the New York Times. I followed an uncharacteristically simple recipe by them (well, they sort of sheepishly suggested tossing some mustard seeds and almonds in there, but they admitted that it wasn’t really necessary), and it turned out fine. I’m a fool and didn’t save the recipe when it let me in for a free view, but it’s just a basic sheet pan deal with potatoes, some kind of sausage, and Brussels sprouts cooked with olive oil, salt, and pepper for a while, and then you toss it with a honey mustard dressing and continue cooking it.
I used three ropes of kielbasa, two pounds of Brussels sprouts, and probably three pounds of potatoes (red would have been nice, but they were like a dollar a potato, so I just cut up some baking potatoes), and I think the honey mustard was four tablespoons of mustard and six tablespoons of honey. Something along those lines.
So I cooked it at 425, I think, for about 25 minutes, I think, stirred it one time and then drizzled the honey mustard on and finished cooking it, then pulled it out about twenty minutes later
I guess the almonds would have been pretty good, and it would have been good to use dijon mustard instead of cheapo yellow mustard, but it was fine as it was, and it certainly was easy. Maybe a tiny bit dry.
I think next time I will make extra honey mustard sauce for a little dipping after it’s cooked.
The original plan was to make King Arthur hot pretzels to go with this meal, but there was nothing anywhere near enough time for that. Next time!
Come to think of it, I do know another kielbasa meal: Jambalaya. Ooh, it’s been quite a while. I think I’ll make that next week.
Mac and cheese
And now! Next Tuesday is our twenty-fifth anniversary! We will be going out for a little outing at a later date, but for the day itself, we thought it would be fun to just cook a nice meal for the family. We like cooking together, as long as we’re not too rushed.
Damien is probably going to make Korean fried chicken, which is guaranteed scrumptious, and I am thinking of making a baked Alaska, probably with strawberry, coconut, and mango ice cream. You’re supposed to spread softened ice cream onto the cake in layers and let it freeze, so that will work well with homemade ice cream, which comes out of the machine soft anyway.
I have had baked Alaska only once, in 8th grade when our French class went to Quebec and were horribly obnoxious to everyone in the entire hotel and city and country the whole time, but never so much as when they wheeled out the baked Alaska. I am very sketchy on the details besides that everyone was screaming, especially my friend Becky, so if anyone has any more useful details or experience with baked Alaska, please share! We do have a small blow torch. It seems like the individual components are easy, and it’s mainly a matter of starting well in advance, sticking to the plan, and not panicking, and that’s how you earn the moment where you set it all on fire. Kind of like,,,, twenty five years of marriage.
Anyway, I may get someone else to make the cake part, because I’m not great with cake. I’m good with ice cream, though. And setting things on fire.
basic lo mein
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)
Mix together the sauce ingredients and set aside.
Boil the noodles until slightly underdone. Drain and set aside.
Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.
Add the mirin to the pan and deglaze it.
Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.
Deadspin beef stroganoff
The tastiest, coziest, most calorific cold weather comfort food known to mankind. You can make this with ground beef, but it's so good with thin, tender slices of beef. Please don't ask me what cut of beef to use, as I don't know.
- 2-3 lbs beef, sliced into thin, flat pieces
- 4-6 Tbsp butter
- 2 medium onions, diced or sliced thin
- 5-6 cloves garlic, minced
- 1/3 cup red wine (optional)
- 16 oz mushrooms, sliced
- bunch fresh tarragon, minced (optional)
- salt and pepper
- 32 oz sour cream
- egg noodles that you will need to cook while you are making the stroganoff
In a large skillet, melt most of the butter and cook the beef pieces very lightly, until they are just a little brown but still partially pink.
Remove the beef from the pan, put the remaining butter in, and put the onion in, and cook it until it's slightly soft. Sprinkle it with salt, stir, and add in the garlic and cook for another few minutes.
If you are adding wine, splash that in. Add in the mushrooms, tarragon, and pepper, and continue cooking until the mushrooms are soft and fragrant.
Add the beef and any juices back into the pan with the mushrooms, and heat it up. Stir in the sour cream and continue stirring and heating.
Add salt if necessary, and serve stroganoff over hot egg noodles.