On the Menu This Week

Finally, a post about food! It’s been too long, hasn’t it? I know I should be rounding up all the tasty things we’ve consumed since whenever the last time was I mentioned something on here, but the truth is the idea of doing that is overwhelming enough to incapacitate me.

So, as I attempt to get back in the swing of meal planning (yeah, we have not been so good these last few busy months. We have had a lot of food delivered, and a lot of last-minute trips to the store.) – I thought I’d maybe try to resurrect that thing where I share my menu for the week with you. Here goes.

In case you’ve forgotten, we try to eat one red meat, one poultry, two fish, and three vegetarian meals each week. Designated below as (M), (P), & (V), respectively.

(V) Pasta (our default I-don’t-feel-like-cooking meal: angel hair with marinara)
(F) Crispy Fish with Tomato & Leek Saute
(M) Tacos
(V) Sweet Potato with Beets, Greens, & Almonds
(F) Maple Glazed Salmon with Pineapple
(P) Chicken, Squash, & Chickpea Salad with Tahini Dressing
(V) Ricotta Gnocchi with Leeks & Fava Beans (!!! It’s fava bean season again! Finally! Are you as excited about that as I am? You should be.)

I also bought beets for roasting (and they had golden beets today – score! I saw them and immediately thought of the golden beet borscht we had at Sprout. Anybody have a good borscht recipe?) and tossing into salad greens for any meal which feels like it wants more veggies. We’ll probably have this with the salmon and on pasta night.

This week, Julia is in tech for a show, and consequently not home until Thursday, so I get to eat the things I usually skip because of her preferences/restrictions. For example, tacos! Which I would happily eat on a weekly basis, but she would prefer to have only once every other month or so. Also? Goat cheese. Which I LOVE but she cannot stomach, so I don’t eat it as frequently as I’d like. And that salmon dish with the pineapple? I could eat it all week long; Julia finds it a bit too sweet.

What are YOU eating this week? (If it’s vegetarian and delicious, please share your recipes because I never seem to have enough of those!)

My Dad’s Lasagna

I promised I’d be forthcoming with this recipe when I got around to making it, so here’s last night’s lasagna. It’s pretty easy actually. The hardest part is making the sauce; everything else is just stirring and layering and waiting. You can see my yummy sauce recipe here.

Besides stuff for the sauce, you will need:
1/2 lb. ground beef or Italian sausage (goes in the sauce)
1 lb. box of lasagna (which will actually be a few noodles more than you need for no good reason)
2 eggs
15 oz. ricotta cheese
4 cups (16 oz.) shredded mozzarella cheese
1/2 cup fresh grated Parmesan cheese (pre-shredded is fine, but for the love do not use the dry kind that comes in a green plastic jar and isn’t in the refrigerated section of the store.)

 1. Make the sauce. Once you’ve started it simmering, brown the ground beef or sausage in a skillet over medium heat until cooked through and add to the sauce. It’s best if you let it simmer for a few hours so the meaty flavor gets into the sauce and vice versa.

2. When the sauce is getting close to done, preheat the oven to 375 degrees and cook the lasagna according to the directions on the box. I like to drizzle a bit of olive oil into the boiling water before adding the pasta to keep it from sticking to itself or the pan. Once cooked, drain the noodles. 

3. In a medium-sized bowl, beat the eggs. Stir in the ricotta, parmesan, and three cups of the mozzarella cheese.

4. On to the layering! Start with four noodles on the bottom of the pan, overlapping each other so there is no gap. Spread on 1/3 of the cheesy egg goo and 1/4 of the sauce. Repeat two more times.

5. Place one more layer of noodles and top with the remaining sauce. Sprinkle the last cup of mozzarella cheese evenly over the top. Cover with foil and bake 55 minutes.

6. Remove foil and bake 5-10 minutes more, until cheese is completely melted and golden brown. (Uh, it’s not in the picture and that’s because we were too hungry to wait for golden cheese. Sorry. But you should!)


How to Make Yummy Sauce

Growing up, my mom did nearly all of the cooking, but once in a while we’d get treated to a meal made by Dad. (Who should really cook more often, because he’s pretty good at it.) Through some kind of magical Dad-in-the-kitchen osmosis, I have learned to make excellent burgers, meatloaf, and anything even remotely Italian. [It should be noted that as far as I know, there is no Italian blood in our family whatsoever.] If you ask, my Dad will tell you that he just memorized the recipes from The Joy of Cooking, but I am certain he added his own little twists. As do I, in my grown-up kitchen. Anyway, on these special days, I’d watch him put this and that into a big pot and then smell it simmering for hours and hours, at the end of which was a tasty pan of lasagna or dish of spaghetti and meatballs. (We’ll talk about meatballs, meatloaf, and burgers some other time.)

Friends, it’s time to let you in on the secret to great pasta/pizza sauce. Are you ready? Here it is:

Taste, taste, and then taste some more.

Your taste buds are the single most important tool you have, and you will need them to make great sauce. I’ll tell you how I make mine in a minute, but first I’ll say this: next time you pick up a jar of your favorite pasta sauce at the grocery store, turn it over and read the ingredients. Minus the things you can’t pronounce and nasty things like high fructose corn syrup, this is what you’re gonna want to put in your home made sauce. I can’t give you anything more than approximate amounts because I never measure anything when I make sauce. I just keep checking until it smells right, and then I taste it to make sure. That said, here’s my basic recipe.

What You Need:
big can of crushed tomatoes (I use the large, 28.something size)
1 or 2 actual tomatoes, your favorite variety, garden fresh if you can get ’em
a few cloves of garlic
generous handful of fresh parsley
small handfuls of basil, oregano, and thyme
a small onion or half of a large one (I like the big yellow Spanish onions, or use a Vidalia if you prefer a sweeter sauce)
salt and pepper to taste
a healthy pinch of sugar

How to Make It:
1. Put everything into a large sauce pot over medium-high heat until it starts bubbling and spurting. Turn the heat down a little so it’s not making a Pollack masterpiece on your stove top, and let it cook for a few minutes. Taste and add whatever additional spice it needs. [Or revel in the perfection of correctly-guessed amounts.] Reduce heat to low and simmer for as long as you like. Continue tasting and adjusting until you like the flavor.

Really, it’s that simple.

Here are some extra tips:
– I have been known to cook up the whole sauce, including a very, very short simmer time while making the pasta it’s going over. The longer simmer really gets the herb flavors into the tomatoes, but if you’re in a hurry, a quick and chunky sauce can be done in about 20 minutes and still tastes better than the jar.
– To quickly peel garlic, smash the cloves with the flat side of your knife. The peels will split and you can pull them off really fast without getting too much garlic under your fingernails. If you smash with extra force, you will also mush the garlic itself, which make the mincing easier. Your choice of traditional mincing with a knife or putting them through a garlic press. I’m a knife girl myself, largely because I never owned a garlic press until I met Julia, and because I hate cleaning them!
– The longer you simmer, the more your tomatoes will break down. I usually do about a 1/2″ dice, which turns them to sauce pretty fast. For me, it’s not about the sauce texture so much as it’s about having the flavor of fresh tomatoes in with the canned. If you want to be super-authentic about it, you can skip the canned altogether and increase the amount of tomatoes. Just remember the volume will be reduced as it cooks, so you need more than you think.
– Put all the herbs in one big pile on your cutting board and chop them all at the same time. A bigger pile of leafy greens is easier for the knife to go through, at least in my experience. I like to start at one end of the board and chop my way to the other, which flattens out the pile as I go. Then I use the edge of the knife to re-pile it, and go at it again from a different direction. (Rotate the cutting board if, like I do, you have trouble cutting from more than one direction.)
– Unless you enjoy eating big chunks of onion, dice yours pretty small (1/4″ is how I like them). They will not shrink or dissolve as they cook.
– The technical measurement for a pinch is generally agreed to be 1/8 teaspoon, but I really do stick my hand in the sugar jar and pinch. Like in the olden days, when we churned our own butter.
– My Dad always added ground beef to his sauce for a meaty marinara. You could do that, or you could add mushrooms, peppers, sun-dried tomatoes, or whatever you like into your sauce. Don’t be afraid to experiment – cooking is an adventure*!

*Not to be confused with baking, which is a hard science.

home sweet home

After a whirlwind three days in Boston, we got home, exhausted. We both had to work first thing in the morning, so we pulled out this standby favorite from Real Simple. Julia hit the market on her way home, and shortly after Cindy returned from work, we enjoyed Steak with Crispy Potatoes, Broccoli Rabe, and Pistachio Pesto. Julia added some mushrooms to her plate (Cindy hates mushrooms.)

(Click for recipe)

This isn’t a quick meal, but it is a yummy one. The pistachio pesto is particularly time consuming – more so this time because shelled pistachios were not available at the market, so Julia spent a while removing shells before she could do anything else. We like the pistachio pesto, as opposed to a traditional basil pesto, because good basil can be tricky to find, and the flat leaf parsley in this recipe is abundant and cheap!

So, we made a big batch of the pesto, and used it again the following night on a simple whole wheat pasta with shallots and some fava beans leftover from our most recent farmers’ market trip. (Julia’s creation)

Paired with the Crane Lake Malbec that happened to be buy one, get one free, this made a nice, quick and easy weeknight meal.