What’s for Dinner?

“Food!” is my usual answer. Yes it’s my dad joke answer. I can’t help it.

The truth is, I generally don’t have a well planned menu in advance and sometimes what I plan on making for dinner will change after I step in the supermarket and something catches my eye. Sometimes I won’t even have an idea until I go into the supermarket. That said, I still have sort of a routine, one my family is familiar with and perhaps at times tired of. (That said, they still eat what I make, so I guess they’re not that tired of it).

  • Monday – Usually a chicken dish. Last night was Pad Thai (but I’ll let you in on a secret, the noodles were woefully underdone. I was afraid they’d turn to mush and took them out too early!)
  • Tuesday – Usually something centered around ground beef/turkey, tacos, sloppy joes or shaved steak for Philly Cheese steaks. I’m not sure about tonight’s dinner, but since I did tacos last week, I can guarantee it won’t be Taco Tuesday tonight. I don’t like repeats. 🙂
  • Wednesday – Up in the air. Sometimes a grilled sausage, onion and pepper on a bun.
  • Thursday – Often store bought ravioli or tortellini. They’re simple and quick.
  • Friday – I get more creative, often some crab cakes, maybe scallops, or something good.
  • Saturday – At least once a month, pizza with homemade crust (and occasionally homemade mozzarella).
  • Sunday – Take out. Previously 90%+ of the time it was Lee Lin, a Chinese food place I’ve been ordering from for decades (literally since college) but now we vary it up with other take out places.

So yeah If you happen to show up at my house (post-pandemic please) you’ve got an idea of what you’ll end up with depending on what night you show up. Maybe. I might change my mind.

I really enjoy cooking. I love the idea of creation and the idea of nourishing body and soul. I like the fact that food can bring joy to people.

During the time of Covid, there have been times when cooking has been a real drudgery, but other times I’ve really enjoyed it or had the chance to try new things. For example, like many Americans I’ve dabbled with making Sourdough.

Image is of  full loaf (on the left) and a half loaf of homemade sourdough bread.
Fresh Sourdough, an early attempt.
A roast beef sandwich with lettuce and tomato and mayo on a plate. In the background is a keyboard.
Roast Beef Sandwich with homemade sourdough bread!

Of course I mentioned pizzas?

An image of two pizzas from above, resting on a butcher block.
The one on the left is a pepperoni pizza. The one on the right is a white pizza with sundried tomatoes. 
Both have fresh basil from my garden on them.
Two sourdough pizzas with home grown herbs.
Image of two pizzas looking from above. On top of a butcher block.
Top one has fried onions, Granny Smith apple, bacon, sundried tomatoes.

Bottom one is white pizza with home made pesto.
Two more: the top is bacon, sundried tomato, Granny Smith Apple, fried onions! The bottom a white pizza with homemade pesto and some sundried tomatoes
“Breakfast Pizza” with cheddar cheese, bacon, black pepper and a pair of eggs cracked on top near the end.

For Thanksgiving I tried something new:

An experiment for Thanksgiving dessert - apple sharlotka. It was a success!
An experiment for Thanksgiving dessert – apple sharlotka. It was a success!

And of course one has to have sweets!

Gingersnap cookies
LOTS of sugar and carbs!
Bags of Christmas Cheer
A smattering of gingerbread men!
A smattering of gingerbread men!

But of course, the question is “what’s for dinner?

My French-Canadian grandmother’s recipe for baked kibbeh taught to her by her Lebanese mother-in-law. BTW, this is 1/2 the amount she’d normally make for family gatherings! This is over 3 lbs of meat plus bulgur wheat and onions! It’s a LOT of food and oh so delicious.
I actually bought my air fryer BEFORE the pandemic, but love it and use it a lot and find it makes great wings. (And the cinnamon cap has nothing to do with the wings.)
Air fried General Tso’s Chicken, finished in the pan. Thanks to #SQLFamily fellow DBA Rie Shewbart Merritt for the recipe!
Technically “Cottage Pie” because it’s made with beef instead of lamb, but still delicious, and one of Randi’s favorites!
A Friday dinner with steak and potato (and yes, I’m a heathen who likes a bit of ketchup with my steak, but that sauce is delicious too!)
Perogies that close family friend Christine Dzakowic Walsh had made, but fresh herbs from my garden.
Another Friday dinner. That’s my burger on the right, with the works, grilled onions, bacon, bleu cheese, lettuce, tomato, garlic-parm fries!
Can I interesting you in mini-beef wraps with mashed potatoes with a wine-sauce reduction? I think I got this one from close friend Sarah Lawrence.
Chorizo street tacos anyone?
Homemade Falafel and homemade hummus with a peanut sauce and veggies and homemade pita. I need to make this again soon I think.
Of course latkes are a must in this house come Hanukkah! (toss in some curry powder, trust me on that one!)
Homemade pasta with homemade pesto and Presto… delicious dinner!
My most recent experiment, homemade dumplings! Delicious but need some work!
Some homemade chili with yes.. sourdough bread!
Coquille St Jacques – delicious! My mom introduced me to this dish when I was about 10.

And besides dinner, there’s breakfast

French toast with lots of cinnamon!
Sourdough waffles with a variety of toppings (including homemade whipped cream!)
Sourdough pancakes!
Yes, I put ketchup on my eggs. Deal with it. And yes, that’s my initial. It’s my egg. I can do that!
My latest attempt at homemade bagels. I think I nailed it this time. More in the future!

Snacking is important too!

Homemade Pita (roll it very thing and place in a very hot oven!) with homemade Hummus!

Now, that’s not to say it’s all fun and games. Sometimes one does have to collect data on how to make things better. Recently I had been reading up on chocolate chip cookies (research of course) and learned that the original recipe called for letting the dough sit for 36 hours before baking. Now, I’m never one to take a detail like that at face value, so I had to of course experiment. I also decided to test the baking time for my white whole wheat chocolate chip cookies to see if 10 or 11 minutes was better.

Baked right after mixing
Baked after being chilled 24 hours
After being chilled 38 hours (I slept in that morning).

So, I think more research is necessary, but I would say that chilling does appear to help the flavor and I think initially 11 minute baking is better, but the next day, it’s hard to tell if it or the 10 minutes is better.

I probably have a dozen or so more pictures of various meals, but I think I’ll stop here. I’m getting hungry and it’s not even lunch time yet!

Seriously though, besides the biking and caving and other things to keep me busy, I’ve enjoyed cooking (most of the time) in the last year. I hope you enjoyed my trip through my kitchen in the last year. I’d love to see what you’ve been making or baking!

Food Experiments

There’s an old joke: “what’s the difference between a chef and a cook?”

“A cook cleans up kitchen when they’re done.” If that’s the definition, then I am definitely a cook, not a chef.

That’s ok, because I really do love to cook. There’s something creative and powerful about taking a bunch of ingredients and turning it into a meal that’s ideally nourishing and enjoyable. That said, sometimes I end up with meals that are more nourishing than they are enjoyable.

A recent Facebook exchange with a pair of #SQLFamily members and others reminded me of that. About once a month I will make homemade pizza. I’m a big fan of this since I can experiment with toppings. I generally use King Arthur Flour recipe (though somehow I was able to print mine by mass of ingredients, not volume) or, as in this past weekend the Sourdough version. For me, the way I knead it and let it rise, I’ll end up with a fairly fluffy crust, so if you want a thin crust, you’ll have to try something else.

Now, generally I end up making 2 pizzas (unless I’m in non-covid times baking for a larger group in which case I’ll double the recipe). Almost always one of those is a typical pepperoni pizza. If I’m feeling healthy, I’ll use the turkey pepperoni, but more often lately I’ve been using real pepperoni I’ll slice myself. I almost always use store bought mozzarella, but if I have the time and the motivation, I’ll make my own.

Two sourdough pizzas with home grown herbs.

The second pizza can vary. Above is a white pizza I made this summer with some basil from the garden.

But, why stop there? My personal favorite is a “Thai chicken” pizza with Thai seasoned chicken, peanut sauce, snow peas, and red onions.

Or one with bacon, sautéed onions, sliced Granny Smith Apple, and some sun-dried tomatoes. That has a nice mix of flavors. I think it’s my wife’s favorite and the favorite of a friend of mine.

Or cheddar cheese with bacon, black pepper and towards the end 1-2 eggs cracked over the top. I call this my breakfast pizza.

Or a BBQ pizza.

Or… well you get the idea. I like to get creative.

Some homemade pizza with a bit of sourdough mixed in.

But this weekend I wasn’t feeling particularly creative and decided to try something different. I had heard about folks who have air-fried pizzas, so I decided to take a crack at it. I took the 2nd half of the dough and divided it into 4ths and told each member of the family it was up to them to create their own pizza. I par-cooked the crusts a bit first in the air-fryer before they topped them. I also setup a “toppings bar” for them to pick from (nothing super creative this time though).

Now, let me stop by saying, no experiment is truly a failure. As a friend of mine who worked on the InSight Lander made a point of saying, even the fact that drill head got stuck and did not complete it’s original goal, we learned something about the soil of Mars.

While these were far from my best pizzas, I learned something about making them in the air-fryer. They came out a bit dryer than I might prefer, but I wasn’t really surprised, I did kind of expect that.

I still far prefer a really hot oven and pizza stone (huge hint: give the stone a good 30 minutes or more to come up to temp, otherwise it will actually end up insulating the bottom of your pizza and it won’t cook well). But, I’ll probably try again, perhaps with a moister dough and drizzling the edges with garlic butter or olive oil (hey, any excuse to use those, right?)

I’ve also bought some King Arthur 00 Pizza Flour and will start to experiment with that. My first attempt I made some mistakes, but I’m looking forward to another attempt, especially this summer when I can use fresh basil and tomatoes.

In the meantime, I’ll keep experimenting with the air-fryer.

Now, I will say, air-frying wings DOES work well and is my preferred method now. Still moist and very tasty, but far fewer calories and in theory a bit healthier.

I’ve determined getting decent steak fries isn’t worth it (too thick and bulky to get the inside cooked without overcooking the outside), but I’m honing in on getting pretty decent shoestring fries out of it.

And putting a final crisp on our veggie burritos is often quite pleasing.

In any event, before I get too hungry I’m going to stop now. But I’ll encourage everyone to experiment in the kitchen. It can be fun and who knows, you may even enjoy it!