Not gonna lie: We ate like kings this week. Here’s what we had:
Aldi pizza for kids; Indian food for adults
The plan was for me and Damien to meet my brother on Saturday, and the kids would have Aldi pizza at home. But we had a bit of a storm and the roads were too bad for much travel. But the sacred words “Aldi pizza” had already been intoned and the wheels of deep mozzarella magic had already begun to turn, so there was nothing we could do. We had to leave some boxes of pizza on the table and go try the new Indian restaurant.
Now, Damien and I . . . have never had Indian food before. Or, he has had lackluster, room temperature Indian food buffet at work parties a few times, and I have tried making butter chicken based on some hazy ingredients shouted at me by a rather aggressive Indian woman one time. So in practice, Damien and I have never had Indian food before, and didn’t especially want to start. But for some reason, I got it in my head we should try this little place, Royal Spice in Troy.
My dears. It was the best meal I’ve had in ages. Everything was completely CHARMING in my mouth. Just a delight. We had an appetizer platter with vegetable pakora, a big potato samosa, and some kind of little . . . thingies . . . round ones, and also some other ones, and then three kinds of sauce, a minty green savory one, some kind of bright red sweet pepper chutney, and then this amazing purplish sauce that turned out to be tamarind. I especially enjoyed the pakora. The insides reminded me of the spinach pies we make for passover, and the outsides were crisp and crinkly. Just lots of fun to eat, and with wonderful, lively flavors.
Everything was so good! I ordered lamb korma with medium spice for my main dish, and Damien had full spice lamb biryani.
I didn’t really know what korma was. It turned out to be big chunks of tender meat in a creamy, savory sauce, almost like a stew. The spice level was just right, just enough to wake up my face but not enough to be painful. It had a wonderful nutty, earthy, faintly sweet flavor, and came with a large portion of basmati rice. We also ordered two kinds of naan, which also came in generous portions.
The restaurant space is just a basic eatery, nothing special, but they were playing lively Indian music, the food was hot and fresh and plentiful, the prices were great, and the waitress was jolly and friendly and willing to talk about the food, even though the joint was jumping and she was doing everything herself.
We each had a large bottle of Flying Horse lager, which is a mild, bready-tasting beer that was very refreshing with the spicy food.
They ran out and Damien ordered a Tag, which is also an Indian lager, but he said it wasn’t as good.
Totally worth a visit if you’re anywhere in the area. We’re definitely going back to explore the menu some more. I’ve utterly changed my opinion of Indian food, and want to learn how to make pakora. Yay!
Roast beef sandwiches, potato sticks
Damien made the roast beef, and very tender and juicy it was. This is his technique:
Sear the beef for a few minutes per side in olive oil and whole garlic cloves in a pot, then roast uncovered in a pan in the oven with the garlic at 325. Start checking for doneness at about 45 minutes. Let it rest for a few minutes and then slice. Serve with the juice and the roasted garlic cloves.
I had mine on a toasted roll with horseradish sauce, tomatoes, and provolone.
Every time we have provolone, I have to google “kinds of cheese,” because I cannot remember the word “provolone” on my own. I don’t understand why this is. I love provolone.
Clam chowder, ham and cheese sliders, veg and dip
I like clam chowder a lot, but hardly anyone else in this house likes it, or any other kind of chowder, or creamy soup, or soup in general. Since there’s nothing I can do in the face of such enormity [she said, using the word “enormity” correctly], I went ahead and made a big pot of clam chowder. The only regret I have is that I didn’t start it with a hunk of salt pork. It costs as much as a pound of good bacon, and I couldn’t quite face the experience of filling the house with bacon smells and then explaining over and over again that the smells were a lie and all we were having was this soup. So I just used butter, which is also good.
Clam chowder is so delicious. The recipe I cobbled together has celery, onion, and garlic in butter, white pepper, then chopped clams and clam juice, chicken stock, and flour and lots of half and half, and then some fresh parsley. Easy peasy, creamy and mild, full o’ clams.Jump to Recipe
I though I’d appease everyone by making some ham and cheese sliders. I found some recipes that call for making a sauce with dijon mustard and Worcestershire sauce and all kinds of things, but I downgraded it all so they would be more willing to eat it. I just sliced a bunch of sweet Hawaiian rolls sideways, put in a layer of baby Swiss, then ham, then more Swiss on the bottom half, put the top roll slab back on, poured melted butter on top, sprinkled it with everything seasoning, covered it with tinfoil, let it sit and think for a while, and baked at 350 until the cheese was melted.
I honestly can’t remember if I put mustard in there or not. It doesn’t matter, because they decided the sandwiches “smelled weird” and didn’t eat them. The crumbs! The absolute crumbs. This is primo kid food, bright yellow and pink, cute little buttery mini sandwiches, an adorable little plate, but no.
I also put out carrots and peppers and dip. Probably they ate dip for supper, and oyster crackers. The crumbs.
Burgers and chips
Tuesday was supposed to be bo ssam day, but I forgot how early you need to get it started, so I instead started marinating the bo ssam on Tuesday, and made burgers for supper. No one complained.
Bo ssam, rice, fruit salad, crunchy rice rolls
Just an excellent meal. I forgot to even finish following the recipe, and it ended up being just fatty pork that had been sitting with salt and sugar for 24 hours, then cooking uncovered in a low oven for another six hours, and that’s it. Here was my reward:
It was FABULOUS.
I couldn’t find the doenjang that I’m pretty sure is in the fridge somewhere, and they definitely didn’t have any in the stores, so I had to skip making the amazing spicy, nutty dipping sauce that goes along with the meat. So I just grabbed a bottle of sesame shoyu sauce for dipping.
I made a big pot of rice and a big bowl of fruit salad (pineapple, strawberries, and grapes), and we also had some of those sweet crunchy rice rolls. I served lettuce leaves for rolling up the meat in, and oh boy, it was just fantastic. There’s enough salt and sugar in this meat to keep you going all week. Totally worth it. The meat gets a dark, caramelized crust on the outside, and clinging to it are these wonderfully moist, tender shreds of meat that just fall apart.
You can dip the meat in sauce and wrap it up in lettuce with a little rice, or just eat everything separately. The strawberry, in particular, made a great complement to the salty, savory meat. It’s important to serve something mellow and unchallenging to go with the meat, which is very delicious but very loud in flavor.
Altogether a wonderful, gratifying meal, lots of fun to eat. Corrie packed a little sandwich bag of bo ssam in her lunch, and when they asked her (for the 100th day of school) what kind of food she could eat 100 of, she wrote “bo ssam.” Crumb status revoked!
Chicken nuggets and party mix for kids; Asian food for adults
Damien and I snucked away for a little early Valentine’s Day overnight getaway.
For dinner, we tried Kogetsu in Peterborough, which is decorated like an Asian fever dream, with giant picture windows looking out over a waterfall. We had egg rolls and steamed pork dumplings in peanut sauce, and I ordered the nabe yaki udon, which is a noodle soup with an impressive assortment of strange and delicious mushrooms, vegetables, and proteins lurking in the broth, plus a poached egg and two enormous tempura shrimp.
The broth was oddly bland, but I liked it anyway.
Then we went back to the inn. Last time we visited this inn, I was extremely pregnant with Irene, and you know what? Even when you’re not heavily pregnant, which I am not, it’s still super hard to get out of a hot tub. And that’s all I’m gonna say about that.
Breakfast was lovely. They cook everything from scratch to order, and much of their food is locally sourced. I had an English muffin with a poached egg and roasted tomato, with bacon and toasted whole wheat bread with raspberry jam.
They also have a wonderful, elderly dog who limps around, collapsing into various sunbathing spots. The dog and the cheerful innkeepers were the only other people in the whole place. The other thing I like about this place is that it’s not haunted. I don’t mean to be a weirdo, but most inns and hotels are at least semi haunted. If you get up in the middle of the night, you will feel the misery and oppression in the air and in the hallways, presumably because sad and bad things have happened there. Take it or leave it, it’s just what I think. I have been in a lot of hotels! This one just had a Paul Revere bell ringing out the hours, and also a bird nest in the porch outside the window. I really love New Hampshire. We’re having a little thaw right now. It’s in the high 40’s, the puddles are glittering, there’s a little drip-drip-drip action going, and it feels like spring is something that might actually show up at some point. A good day.
French toast casserole, hash browns, OJ
This meal is an excuse to serve orange juice, which I cannot seem to shift off the “unutterably expensive; for treats only” list in my brain.
To make french toast casserole, tear up whatever stale or leftover bread you have in the house and heap it in a buttered casserole dish. Make enough egg and milk mixture to saturate the bread, and pour it over the bread pieces. You can add sugar, vanilla, and cinnamon to the mixture before pouring it out, if you like. Thin slices of apple is nice, as well. Dot with butter, and sprinkle with a little more sugar and cinnamon to make a nice crust. Bake at 35o until the egg is set. Serve in wedges.
Here’s an old picture, back from when the sun would shine and we had stone fruits, oh my.
We survived the 100th day of school (Corrie had 100 bells on her shirt, and Benny dressed up as a tortoise, because tortoises live to be 100? I don’t know) and now we just have to make valentines for Monday. I bought a bunch of silicone molds (hearts, fancy hearts, roses, and dinosaurs) from Walmart, and we’re going to melt Jolly Ranchers into them and call it fancy. I have popped 20 bags of popcorn for the school dance tonight, and Irene’s gorilla mask has arrived in the mail (also for the school dance tonight). I’m sitting here kind of befuddled because I ate breakfast today, which I don’t normally do, and I went away on a Thursday, which I don’t normally do, and so my stomach and my brain have no idea what time of day or what day of the week it is. I will probably fall asleep at adoration. Will pray for you cheese bags before I do.
New England clam chowder (without bacon)
You can certainly add bacon or fat back if you want! Rather than starting with butter, fry up a few pieces of meat first, take the meat out and break it up, fry the vegetables in the fat, and add the meat back in later.
- 3 stalks celery, chopped
- 1 large onion, diced
- 4 Tbsp butter
- 4 cloves garlic, minced
- 1/2 tsp white pepper
- 16 oz clam juice
- 4 cup water
- 6 tsp chicken bouillon powder (to make a concentrated broth)
- 4 small potatoes, diced (peeled or unpeeled)
- 3 6.5-oz cans of chopped clams
- 3 cups half and half
- 1 cup flour
- fresh parsley (optional)
In a heavy pot, melt the butter. Sauté the celery and onion until soft. Add the garlic and cook for a minute or two longer. Stir in the white pepper.
Add in the clam juice, the water with bouillon in it, the potatoes, and the clams, undrained. Simmer, uncovered, for about 20. minutes until the potatoes are cooked.
In a small bowl, slowly whisk the half and half into the flour, then add this mixture gradually into the pot until blended.
Heat through. Continue to cook at a low temperature to cook out the flour taste. If the chowder is too thick, add more chicken broth.
Add chopped fresh parsley before serving if you like. Serve with oyster crackers.