What’s for supper? WEWLL, as Corrie used to say, if you read Wednesday’s post about menu planning and shopping, you already know most of it! Nevertheless, here is the thrilling conclusion to my story about sale pork and such.
We’ve had multiple snow storms and slush storms and whatnot, so this is the week for winter cooking to shine. Damien did this
and Corrie did this
and I just mainly hovered around the stove and cooked.
Here’s what we had:
Spaghetti with sauce and sausage
As anticipated, the people who went sledding on Saturday were happy to come home to a big pot of hot spaghetti and sausage.
Sorry it’s a terrible picture, but I was starving and didn’t feel like messing around.
I also grabbed a few boxes of brownie mix and made brownies. I have a long and dopey history of accidentally buying brownie mix when I meant to buy chocolate cake mix. Once I even went to buy cake mix, bought brownie mix by mistake, went back to the store to correct my mistake, and bought brownie mix again. (You may think this is because I secretly like brownies so much and am subconsciously sabotaging my plans so as to have more brownies, but, as I am constantly whining about, I can’t even eat chocolate at all! I’m just stupid.) So I was expecting to get razzed about the brownies a bit, but everyone was distracted by the fact that I made the brownies, put them in the oven, set the timer, let them bake, and turned off the timer, but forgot to take the brownies out of the oven, and so we got a giant chocolate brick for dessert, and nobody could tell what it was supposed to be. That’ll larn ’em.
Hamburgers, chips, homemade ice cream
Sunday was the Lunar New Year Festival in Brattleboro. We didn’t eat much because it was a potluck and we hadn’t brought anything, but I did daringly try some kind of exotic egg dish which turned out to be hard boiled eggs with a little splash of soy sauce. We had fun, though. Here’s a few albums:
Corrie did a Korean rope tug, the girls and I tried to learn a circle dance, and we followed a dragon through the downtown. Then we came home and had hamburgers.
I don’t think I’ve mentioned this in a while, but my method for making hamburgers, when we can’t grill them outside, is to use high fat ground beef, flatten the hell out of them, and then broil them in the oven on a pan with drainage. They come out yummy and juicy and you don’t throw grease all over your kitchen.
Sunday I also made some ice cream. I made two batches of plain sweet cream base (2 eggs, 3/4 cup sugar, 1 cup milk, 2 cups heavy cream per batch), and put chocolate chips in one, and maraschino cherries and mini marshmallows in the other.
That ice cream maker has been an unfailing bright spot in family life. Maybe that sounds silly, but it’s been a tough year, and it’s nice to have something that just straight up worked out great. It’s a quick creative outlet, it almost always turns out well, and when people hear the machine churning, they go, “OOH, what are you making?” and they’re not disappointed like they are when they hear what I’m making for supper. And we get ice cream! If I could change one thing, it would be not having to remember to put the freezer bowls in the freezer the night before, but I usually manage.
Roast chicken, mashed butternut squash, salad
The dreaded roast chickens. I’ve been trying harder to stick to what we have in the house and not be constantly running out to buy this and that, so I used what we happened to have, which was two elderly lemons, some rather decrepit garlic, and some rosemary that I bought for the soup later in the week.
I just kinda rubbed these on the chicken and then shoved them into the cavity, then added a little olive oil and salt and pepper and hot pepper flakes and more garlic powder to the skin, and roasted them chickens. They were fine.
The reason whole chickens are dreaded is mainly because we had sooooo much chicken when we were poor, because it was cheap and I could get several meals out of it. I got extraordinarily sick of every part of the process of dealing with a whole chicken, and it hasn’t worn off yet. The whole thing just feels bitter and sad. Feel free to share your special tasty wonderful recipe so other people can enjoy it, but I don’t think I will get over my chicken resentment!
I did put the carcasses in the freezer, so I suppose we’ll be having soup or something at some point.
The part of the meal I did enjoy was the mashed squash. This is a surprisingly pleasant and tasty dish.Jump to Recipe
I loosened up the squash in the microwave for a few minutes so it would be easier to cut, then I sprinkled the quarters with baking soda and kosher salt and put them in the Instant Pot with water, and cooked them for a good long time.
Removed the seeds, scooped out the flesh, and mashed it up with plenty of butter, some brown sugar, and a little nutmeg, and man, it is cozy, fluffy, and delicious.
It’s like sweet potatoes went to finishing school and learned how to entertain.
Bo ssam with lettuce and rice and pickled radishes
The night before, I mixed a cup of salt and a cup of sugar together like an absolute criminal and rubbed it all over a big fatty hunk of pork, and sealed it in a ziplock bag in the fridge overnight. Tuesday, I put it the pork a foil-lined pan at 300 around 11:30 and, boop, the main part of supper was taken care of.
You make a simple sauce (7 Tbsp brown sugar, 2 Tbsp cider vinegar, and 1 Tbsp sea salt) and spread that on top of the meat and turn the heat up for the last ten minutes of cooking, but that’s the only other thing you have to do.
Then I needed to figure out what to do with the radishes.
A lot of Korean radish dishes are for Korean radishes, which are a whole other vegetable from radishes, and are also called daikon, which they had at the store but I did not buy. ACTUALLY, a Korean radish is something called “mu,” which is a kind of daikon radish. All I know is they don’t seem to sell mu in the store, and what I had were western radishes, the little round, reddish, peppery kind. The round, reddish peppery kind that are 𝓕𝓞𝓡 𝓨𝓞𝓤
So I pickled them, yay! A cup of rice vinegar, a cup of water, a cup of sugar, and a little sea salt, and a pound of radishes. I simmered the sauce ingredients until the sugar was dissolved, sliced the radishes thinly in the food processor, then poured the sauce over the radishes.
Then I refrigerated it until dinner, and they had turned a delightful pink
Not quite as dark as they look here, but more of a flamingo color.
They were very nice. Quite sweet and tangy, and truthfully you could’t taste more than a faint a radish taste, but mostly just the texture. It was like pickled ginger, but not, you know, gingery. I thought they made a very pleasant accompaniment to the bo ssam, which is ferociously salty.
Everyone was very happy with this meal and nobody was mad at me. So I guess it was 𝓕𝓞𝓡 𝓜𝓔 after all.
Tomato bisque, grilled cheese
All week, I was looking forward to this soup. I made a few adjustments to this recipe since last I made it (more tomatoes, more garlic, and add the bacon right at the end), and man, it was scrumptious.Jump to Recipe
Garlic, onion, tomato, rosemary, boom, you taste it all. (There’s also a bay leaf but I’m starting to believe that’s mainly a superstition.)
I made cheddar and sourdough sandwiches and grilled them in bacon grease, which probably wasn’t absolutely necessary, but it did make them CRRRRRISP and nobody complained.
Just an excellent little meal, so cozy and good.
I could eat this meal every week. Gotta have it at least once while there’s snow on the ground.
Gochujang bulgoki, pineapple, nori, rice, leftover pickled radishes, a little broccoli
The second pork hunk. It was a two-hour school delay, so the day got all messed up and I really wasn’t feeling terribly ambitious about dinner, but I had painted myself into a corner. So I sharpened my knife and started to hack away at the meat. I was listening to a radio show about people who are lobbying for the right to have more fixable appliances, and how they make videos for other people about how to fix things, and they give free advice about what kind of glue to use and stuff like that, and by the time I was halfway through that pork butt, the magic of doing things with your own two hands had taken over. I could have stood there all day, locating the direction of the muscle fibers, carefully trimming the fat, and thriftily separating away only the most inedible layers of onion skin with the tip of my freshly-honed knife. I even decided to trim a bag of baby carrots into matchsticks, which is insane, but the spirit of imaginary stick-to-it-iveness lay about me like a mantle, so that’s what I did.
I snapped out of it, though, because I had shit to do. Like yoga. I had to change out of my pajama pants into my yoga pants and do yoga, which was a special cardio glute burn, and then I took a shower and changed into my leggings so I could pick up the kids, and then I changed back into my pajama pants. Truly the American spirit breathes through my every pore.
I forget what we were talking about. Oh, bulgoki. Well it marinated all day and then I pan fried it, and it was tender and delicious.
And you know what, it really is better with matchstick carrots than any other kind of carrots.
I made a pot of rice in the Instant Pot, cut up a couple of pineapples, and set out some lettuce and nori, and that is one super meal.
You make little bundles, either with the lettuce or nori, and grab up a little meat and rice and pop it in your mouth, and it’s so tasty, honeyed and savory with just a little gochujang burn. You can easily adjust the marinade to make it sweeter or spicier, but you should know that cooking takes the heat down quite a bit, so if you taste the marinade, it won’t be as hot as you expect.Jump to Recipe
Although gochujang sneaks up on you a bit.
Today I shall make four pizzas. And then this week can bite my butt. We are all so exhausted! Life is tiring! Better than the alternative.
Hey, thanks for being interested in my shopping and planning post. I was unexpectedly moved to hear that people actually read through the whole thing. There is just so much dang work in the world that goes unwitnessed and unacknowledged, not just in big families, but in every family, in every life. It’s a lot of work to keep ourselves alive, isn’t it? I salute you, my dear reader who is getting it together one more time to figure out what’s for supper, whether it’s for a crowd or for your own self, whether you feel up to it or not. You made it to Friday, and you did good. L’chaim.
Instant Pot Mashed Acorn Squash
- 1 acorn quashes
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 2 Tbsp butter
- 2 Tbsp brown sugar
- 1/2 tsp nutmeg
Cut the acorn squashes in half. Sprinkle the baking soda and salt on the cut surfaces.
Put 1/2 a cup of water in the Instant Pot, fit the rack in it, and stack the squash on top. Close the lid, close the valve, and cook on high pressure for 24 minutes. Do quick release.
When squash is cool enough to handle, scoop it out into a bowl, mash it, and add the rest of the ingredients.
Tomato bisque with bacon
- 1 lb bacon (peppered bacon is good)
- 1 medium onion, diced
- 5 cloves garlic, minced
- 56 oz can of whole tomatoes
- 2 bay leaves
- 46 oz tomato juice
- 8 oz cream cheese
- 2 sprigs fresh rosemary
- salt and pepper
- crispy fried onions (optional garnish)
Fry the bacon until crisp. Remove from pan, chop it up, and drain out all but a a few teaspoons of grease.
Add the diced onion and minced garlic to the grease and sauté until soft.
Add tomatoes (including juices), bay leaves, rosemary, and tomato juice, and simmer for 20 minutes. Save some rosemary for a garnish if you like.
With a slotted spoon, fish out the bay leaf, the tomatoes, and most of the rosemary, leaving some rosemary leaves in. Discard most of the rosemary and bay leaf. Put the rest of the rosemary and the tomatoes in a food processor with the 8 oz of cream cheese until it's as smooth as you want it.
Return pureed tomato mixture to pot. Salt and pepper to taste.
Heat through. Add chopped bacon right before serving, or add to individual servings; and top with crispy fried onions if you like. Garnish with more rosemary if you're a fancy man.
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.