And now we have..........this.

Our title refers to an event where my niece, whom I think was around 7 at the time, was playing a game of charades with a group of adults. One of these adults she had a little crush on, so when she was announcing that man's wife she said "and now we have........this."

Appropriate for our meal tonight, which is the first straight up bomb since I started this experiment. I don't think it would be fair to skip the mistakes. Please enjoy this lovely photo of all things that look like puke:

 That was supposed to be a butternut squash soup with bacon cornbread.  Sounds good, right? Oh, but in the words of Phil Collins, something happened on the way to heaven.  In analyzing the aftermath, I'd say the squash was too small and not very tasty, thereby producing a thin, bland, but amazingly still salty product.  I've made this recipe before too, and it was great. Not so much tonight.
The cornbread I have no explanation for.  It was COOKED IN BACON FAT for chrissakes. And it was terrible. Dry, crusty, tasteless. A brown/orange tasteless meal.



I've been sick. Really.

.....and, we're back.

What I Made for Dinner has been offline for some time. This is somewhat due to the fact that when one has newborn twins, what one makes for dinner consists of "the casserole that someone brought that my mother-in-law heated up that might be ziti or maybe chili and I just don't care, and that just didn't seem like great reading for the audience. However, the twins now have teeth and are also caring what I made for dinner, so it's time to get back to a little of my previous life. Please excuse if some recipes now include weird leftover purees or rice cereal.

So, for our inauguaral episode....pizza! So boring and sounds like what was going on when the casseroles ran out, but this one is homemade. This has become a go-to at our house, just because it's easy and quite simple. No pizza stone, no special pan. Hell, you can even buy the dough if you want, but why bother when it's easy to make. Plus you save yourself a trip to the store. I use Mark Bittman's recipe for food processor dough, which consists of:

1tsp yeast
3 C. flour
1 1/4 c. warm water
2 TSBP oil
tsp of salt

Throw the yeast, salt and flour into the food processor.  Turn on the motor and add the oil and 1c. of the water through the tube.  Add a little more water until the dough forms a ball (this won't take longer than 30sec.)  Give it a couple turns on a floured board to make a smooth ball, and let it rise anywhere from a 1/2 hr to 3.

I don't need to tell you how to do the rest, but I will tell you that the cheese in this one is homemade.  If you're of a scientific mind and enjoy dealing with rennet, I highly suggest checking out www.cheesemaking.com.  I ordered the husband a mozzerella kit for his birthday, and he's been slinging it out ever since. It takes about 30 min, and it's very good.

"Oh, if you're coming, don't bring cheese. We make our own".

What a douche.

How Ethel got her Foods Back

Dear (three) readers: I apologize for the hiatus. Winter brought a period of hibernation, but more importantly, take-out nation. A couple minor health things, a heavy schedule and What I Made for Dinner was looking like this:
Monday: Vietnamese take out
Tuesday: pizza
Wednesday: leftover vietnamese take out
Thursday: Leftover pizza
Friday: booze and snacks

No more of that. Spring is here, and it's a great time to get back in the kitchen . In honor of the season last night we killed the fatted calf (well, someone did: I just bought the chops) and had grilled shoulder lamb chops. These are pretty cheap for lamb, and while they're a little more work (more bones, a little gristle), they taste really meaty and delicious. We grilled them quickly (3-4 min. per side), and when they came off the grill topped with a mixture of olive oil, lemon , thyme, oregano, and S&P. On the side was cooked orzo with shredded zucchini. Cook your orzo, and while that's boiling, shred a zucchini and saute with olive oil, salt and pepper, and chopped garlic. Add sun-dried tomatoes if you have them. When the pasta is cooked, drain and add to the skillet. Top with oregano and feta cheese. Feel like you're straight out of Athens for under $5!

The Main Course

My plan to take Saturday's meal and stretch it out to a week of posts proved to be fortuitous. Last night's dinner consisted of cheddar and sour cream Ruffles in the ER due to the appearance of a kidney stone in my husband, so I guess I don't need to tell you much more about that. (Except that those chips are damn good.)

Continuing from Saturday's dinner, the main course was lamb shanks over polenta. Shanks are one of those things that seem to have been "Starbucks-ized": something that used to be cheap and plentiful (coffee, 50 cents a cup) that has now been deemed fancy (grande latte, $4.50). Shanks are all over restaurant menus, so they are harder to find, and sometimes kind of expensive. They are such a tasty treat, though, if you see some, buy them immediatly. Mine came in at $5.99 a pound, which is not bad for lamb (especially from Whole Foods). I cooked them slow in the oven with this recipe, then made some polenta with the directions right off the bag. The lamb falls right off the bone, you don't have to watch it, you can't overcook it, and it's amazing. Remember what my ol' granpappy used to say: "If a shank crosses your path, don't let it run away".


He never really said that.


But you knew that.

How one meal can do your work for a week!

Travel has made cooking a little rare at the ol' household lately, but I did cook a hell of a meal for friends on Saturday. I've decided to spread out the love and give you the courses over the course of the week, since this is shaping up to be a lentil skillet kind of week, and I'm sure all my thousands of readers don't need to hear about that again. So today I bring you:

THE APPETIZER

I'm pretty pleased with myself on this one. Two little apps, both fried, and perfect for cocktails. I know, I know what you're thinking: "Emily, if I'm having people over for dinner and already in my dressy apron (you do have a dressy apron, don't you?), then why would I take the time to fry?" Answer: It's delicious, it's a special treat, and it's actually not that messy.
The two things I made were blue cheese olives and prociutto wrapped turnips. Stay with me- you're going to like where this is going. The olives are large olives jammed with your favorite blue cheese. If you're a martini drinker, you may already have this motion down. Take each olive and dip, in order, in flour, beaten egg, and bread crumbs.
The turnips you cut into sticks, and parboil them. (Bring a small pot of water to boil, and cook the turnips about 10min. or until they're slightly soft. You can do this ahead of time). After they're cool, take a little piece of prociutto and wrap it around the turnip. Dip each piece into the egg from the olive recipe, then roll in sesame seeds (if you don't have them, you can use poppy seeds. If you don't have that, just use the egg wash).

Take a small saucepan and fill it with about an inch of vegetable oil. You'll know it's hot enough when you throw a tiny pinch of flour in and it sizzles, but don't let it get so hot it smokes. Fry the turnips first, a couple at a time, until they look crispy and brown, probably about 3 minutes. Drain on paper towels. The olives will go in next, and they only take 30 seconds or so to come out crispy and delicious.

This was a really fun way to start a party because you can either assemble them ahead of time and have your cocktails in the kitchen while you fry, or make your guests do some of the stuffing and wrapping for an interactive experience. It's just enough fry to feel like a treat, but not so much that you're stuffed for the main course and it's delicious with martinis or champagne.

Swimming Upstream

In the continuing quest to detox from a couple of stressful weeks, we tried to go with super foods last night: salmon and broccoli. The salmon was done on the George Foreman grill, an appliance that I haven't seen or used for quite some time, but it did a fantastic job- the salmon (1 inch thick steaks, not fillets) was cooked absolutely perfectly after about 6 min. Melted butter with chopped garlic and lime juice went on top after cooking. The broccoli was oven roasted at 425 for about 20 min, then tossed with olive oil and Parmesan. I'm a big fan of roasting just about any vegetable- the heat makes the outside crunchy and brings out the sugars on the inside.
Now if I can only remember what kind of salmon I'm supposed to buy. Farm-raised? Not farmed raised? Alaskan? Lake Ontario?

Soytastic

"What I Made for Dinner" has morphed into "What I Ordered for Dinner", as I had to work late most nights last week. But, no worry readers (reader): we're coming back. I'm on a soy kick after reading about the benefits and also trying to purge all the Chinese take out from my system, so I'm going with a dessert that I've had, oddly enough, at a French restaurant. Silken tofu sits quivering in a bowl, surrounded by a simple syrup flavored with ginger. The silken tofu is like a fancy panna cotta, but better for your estrogen levels. The syrup is equal parts sugar and water boiled until the sugar dissolves, with some fresh or powdered ginger thrown in. Take that, Frances Moore Lappe.