Saturday, December 6, 2008
Weapons grade holiday food
Insane amount of work coming my way via email tomorrow (yeah Sunday), so tonight I hope to write. I don’t know what about, but the title I’m playing with is ‘hey. I have something for you.’
But first, it looks like women are supposed to put recipes on their blogs. Here are the only ones I know. I’m sure they are not original. For the meat dishes, roast in 350-475 degree oven for two to nine hours, and for God’s sake, don’t wander off.
for Christmas day: Mom’s beef stew
2 or 3 packages of stew beef (weight watchers can get away with 1. Makes no diff, all you will taste is salt. yummy,yummy salt)
1 can soup each flavor: tomato, cream of mushroom, french onion, beef broth
hunks of onions, carrots & potatoes (2part onion to 1part each other veg, in the proportion that fits in the pot. do not peel the potatoes, you wuss.)
chopped garlic (cook’s choice)
probably some water (a cup or two? ish)
definitely some cheap intense red wine, like Carlo Rossi Paisano, although I have no idea what you can do with the rest of the jug. It’s pretty nasty.
1 small can corn (Warning: do not ruin this stew with peas)
combine everything except corn and cook until the beef is your bitch—oven or stovetop is fine, but watch the liquid. When done, mix in the corn. Serve with rice first day, over French fries all subsequent days.
New Year’s or your Father’s Wake: Pork Roast and Knedliky
The roast is a no brainer, but you need one of those big pork loin roasts with actual fat on it—not a tenderloin. If you are cooking for someone over the age of 38, please remember that he/she grew up when trichinosis was still a concern, and firm, sliceable pork is repulsive. This roast is not done unless the meat explodes and collapses at the touch of a fork. In fact, to be on the safe side, wait until the meat is so defeated that you can eat it with a spoon.
Garlic , Salt. Pepper
Some liquid, to about ¾ inch of the bottom of the pan—I’m a recent enthusiast for Progresso Hearty Tomato, but you may be getting tired of my canned soup promotion, so water will work fine.
Half stick butter
Roast all this forever under a tight lid, but watch it any way. When done, remove roast from pan to platter—this should be extremely difficult if you’ve cooked the thing properly. And the plattered meat will look like a nightmare. But the most important thing is: SAVE THE POT LIQUOR. My grandmother called it some Polish or Czech or maybe even secret nazi term that sounded like vuh-muss-tik. You pour the vuh-muss-tik on the klen-necky. Which I have since learned is actually
6 eggs, sure
one or two boiled mashed potatoes (peels removed this time)
4 to infinity handfuls of flour
teaspoon of baking powder
again with the salt, whatever
milk to work it—1/2 cup?
mix all together and knead until just elastic.
Form into golf-tennis ball size dumplings and boil. They will rise before they are done, so test one before you drain and keep testing until you find a cooked one. These are heavy, chewy dumplings that you cut with a knife and fork. In fact, they will be significantly more authoritative on the plate than the pork roast. I suppose you could serve a veg with this. Dad liked creamed corn. ugh. Next morning cut up the leftover dumplings and fry up with scrambled eggs.