Are you looking for Cheap NFL Jerseys online? We have Nike NFL Jerseys and new NFL Jerseys Sale. You will like our Mens NFL Jerseys and Womens NFL Jerseys. Have a good shopping experience here!

Burberry OutletBurberry Sale OnlineBurberry Outlet StoreBurberry SaleCheap NFL JerseysNike NFL JerseysNFL Jerseys For SaleWholesale NFL JerseysSpyder JacketsSpyder Ski JacketsCheap Spyder JacketsSpyder ClothingJimmy Choo ShoesJimmy Choo OutletJimmy Choo SaleCheap Nike ShoesNike Shoes OnlineNike Air Max ShoesNike Free Run ShoesMen Nike Shoes

FD 12/14/2011 – Mushroom Bourguignon

Posted: December 18th, 2011 | Author: | Filed under: family dinner meals | 1 Comment »

Mushroom Bourguignon served with egg noodles, a semi-made-up green bean recipe and the world’s greatest peanut butter cookies!

I cooked the entire mushroom dish the night before and reheated it on Wednesday. When I make this next time I will do the same thing. I think it gets a lot better over night.

Mushroom Bourguignon. I basically just did what she said. I used a combo of portobellos (gills scraped out), crimini, and button mushrooms. The proportions were roughly 2:1:1. Next time I think I would use fewer portobellos and more of the other two. I like their consistency much more in the finished dish. The searing step took the longest and is the only reason it might be a pain to make this the same night you want to eat it. Also, it uses an ungodly amount of oil/butter. Just deal with it.

I cooked the pearl onions separately and followed Julia Child’s instructions. Because I am lazy, I used frozen pearl onions and added them frozen to the pan of butter and oil. It didn’t take nearly as long to make these as the recipe suggests, probably only 25-30 min. When the onions were finished I put them in the fridge in their own container and only added them to the stew the next da. I didn’t want them to fall apart if I could help it.

Trust the Smitten Kitchen lady with the flour and butter thickener at the end. When I did this step I was convinced I had ruined dinner, but in fact I think it is the key to the whole dish. Also, personally, I think sour cream is a requirement for dishes like this.

Green bean and fennel salad. We skipped the mushrooms, skipped the water, and used just one bunch of parsley. We also added some mustard to the dressing.

And finally, the World’s Greatest Peanut Butter Cookies. First, let me say that I think it is annoying that this site is now written primarily in grams. I know that it is more accurate and that it feels fancy and European, but most of us do not own scales. Also, it was hard for me to find white pastry flour so I settled on whole wheat. For the “chopped milk chocolate” I just got some good quality milk chocolate chips. I agree with the author, Molly Wizenberg, that milk is better than dark chocolate in this one.

One batch of these cookies makes a LOT of dough, and these cookies are rich. So, I suggest you follow Molly’s suggestion and freeze some of the dough. I just scooped about 3/4 of the dough into balls and froze them til solid, then I wrapped them in saran wrap, put them in a ziplock and baked them just before FD. I thought they were tastier when cooked from frozen. Be extra careful not to let them dry out while baking, you want them to be chewy. You will probably need a cold glass of milk, it really improves the cookie eating experience.

Family dinner recap 8/26/10

Posted: August 26th, 2010 | Author: | Filed under: family dinner meals | Tags: | Comments Off on Family dinner recap 8/26/10

Ugh, ok, here:

Crostini with Gorgonzola, Caramelized Onions and Fig jam
exactly as instructed

Giardiniera with White Beans
I just left out the ham, because I wasn’t about to serve two pork products in one meal, but if you made this with ham it would probably be a pretty nice main course.

Cuban-style pulled-pork sandwiches
I used this Cuban pulled-pork tacos recipe for the “ropa vieja” -style pork. I used about one-and-a-half times the meat called for in the recipe, but I doubled all the ingredients in the mojo sauce, because I didn’t have the 8 hours to marinate the meat and I needed to compensate. So I marinated for like 2 hours, and then instead of removing all the sauce I left about 1/3 in and cooked the pork in that. While it was cooking I boiled the remaining 2/3rds of the mojo and then dressed the pork again at the very end after I had pulled it. I don’t know if it would’ve tasted differently if it had marinated longer and cooked without sauce. That tamarind/orange juice/salt combo is gold.

Oh but so then instead of making stupid tacos we put the pork on ciabatta slices with swiss cheese and pickled jalapenos. The pickled jalapenos and cheese were my attempt to recreate a Cuban sandwich I had in Seattle. Swiss cheese because I have this vague idea that Cubans like to put Swiss on sandwiches?

FamDin 7/14/10

Posted: July 19th, 2010 | Author: | Filed under: family dinner meals, meat | Comments Off on FamDin 7/14/10

Wood Smoked Tri-Tip with Sicilian Herb Sauce
I did the thing from the comments: make double the sauce and marinate the meat in it too

Carrot Salad with Harissa, Feta, and Mint

Arugula, Potato and Green Bean Salad, with a Creamy Walnut Dressing

and of course, Strawberry Yum Yum
notes: my Mom always uses Dream Whip for the instant whipped topping, and it is not clear in the recipe, but you make the Dream Whip according to the package instructions before folding it in.  I’ve never tried to make it with just regular sweetened whip cream, but I don’t see why it wouldn’t work. It would just make it less lactard friendly.
Oh, and missing from the scanned original (this is my mom’s recipe card) is the back side which says:  “Top with remaining crumbs.  Freeze.  Serve frozen (melts fast).”

I was happy with this meal.

birthday lasagna

Posted: May 9th, 2010 | Author: | Filed under: family dinner meals | Comments Off on birthday lasagna

Here’s the recipe for the meat lasagna, as written by Paul’s mom, with my notes in italics:
Lasagna made with meat sauce

1-2 lbs mix ground chuck(for flavor) and ground lean beef(less fat) – I did one pound of each.

2-3 Italian sausages-can be mix of mild and hot, casings removed – I did two hot one mild

2-4 cloves garlic  chopped

1 large shallot or 2 small shallots chopped

salt and pepper, red pepper flakes

fresh parsley chopped–1/4 cup

fresh basil chopped or dried and dried oregano  equal parts of each in this recipe–do not overpower! – I did all fresh herbs

1 large can diced tomatoes

1-2 large cans tomato sauce-Hunt’s–do not use crushed tomatoes as those have skin mixed in and cook up bitter – I used two

Follow recipe on back of Lasagna noodle box for the cheese mixture–I like to add combo of both Parmesan and Romano as well as combo
of Mozzarella and Fontina grated —hold some aside for layering and also for the top.

I actually did about 1.5 x what the box says for cheese, so 1.5 pounds ricotta, 6 cups mozzarella, a lot of parmesan, some fontina and a bunch of parsley (which I had seen Paul’s mom do when we made this once with her)

You can’t have too much sauce for lasagna because whatever is left after layering can be heated for table use in the event that the lasagna dries out in cooking.  or just because you like extra sauce!


Saute meat in olive oil in a very large skillet.  Season with salt, pepper and hot pepper flakes.  Add shallots and garlic toward the end  so they will not burn
Add basil and oregano to taste.  When cooked, check to see if you need to drain any oil–ladle off excess oil from meat (uh, we didn’t do this.  We meant to skim the fat off the next morning after it had been refrigerated for a bit, but we forgot.  It wasn’t super oily though –  we’ve made it before when it’s been really intense, it seems the meat was leaner this go around.).  Add diced tomato and cook a bit until soft and mashable, then add tomato sauce and bring to boil, lower and simmer for one hour or so.  Taste and then adjust seasonings and green seasoning.    Add some parsley at the end, reserving some for the cheese mixture.

Cook noodles and drain–rinse in cold water to prevent sticking.

Make cheese mixture. Put some sauce in the bottom of the lasagna pan and then begin layering noodle, cheese mixture and meat sauce–add some grated cheese and mozzarella to each layer.  Follow directions on back of box for oven temperature and time–cover with foil as indicated so it won’t dry out yet the top will be crisp with crust.

Buon Fortuna!  Remember—Tutti a tavola a mangiare e beve!!
Love, Mom

Roasted Veggie Lasagna:

We didn’t make this sauce from scratch, we doctored a bottled sauce.  We used the back of the lasagna box as a guide – just like the cheese you want to double the sauce they recommend. Before putting the sauce in the pot we sauteed a couple cloves of garlic, half a medium shallot and quarter of a yellow onion in a few tablespoons of olive oil.  Once softened we added chunks of a green bell pepper, two red bell peppers and a portabella mushroom.  We let those cook down for quite a while – probably 20 minutes?  Until they were pretty soft, and then added a couple of jars of a basic marinara, and a bit of water.  We let it cook down for a bit before adding fresh basil and oregano.

Create cheese mixture as for meat lasagna.

For the insides:

3 portobella mushrooms – sliced 1/4 inch thick

1 red bell pepper – cut into 1.5 inch squares

1 orange bell pepper – cut into 1.5 inch squares

1 zucchini – cut on the diagonal in 1/4 inch slices

1 summer squash – cut on the diagonal in 1/4 inch slices

Preheat oven to 350 degrees.  Lay cut veggies on 2 cookies sheets and toss with olive oil.  Season with salt & pepper.  Roast until tender 25-35 minutes.

Preheat oven to 375 degrees.  Cook lasagna noodles to just under done.  Rinse with cool water.

Put some sauce in the bottom of your pan.  Layer noodles, then cheese mixture, then vegetables.  Cover with thin layer of sauce.  Repeat. Cover with last layer of noodles, then sauce, then top with loose mozzarella and whatever fontina is left.  Cover with foil and bake for 35 minutes.  Sauce should be bubbling.  Remove foil and bake for another 10-15 minutes.

I always make mine too tall, so they always bubble over.  Covering a cookie sheet in foil and putting it on the rack below the lasagne will save you a lot of oven cleaning.

The cake recipe is Cook’s lllustrated and it’s not online and I’m tired and lazy at the moment.  I’ll see if I can upload it at a later date.

Family dinner recap, March 17

Posted: March 28th, 2010 | Author: | Filed under: family dinner meals | Comments Off on Family dinner recap, March 17

I didn’t really enjoy them, so I don’t want to talk about the stuffed chicken breasts (use the reviews and also replace chicken skin with bacon), so instead let’s look at these photos of sleeping insects covered in morning dew.


Posted: February 4th, 2010 | Author: | Filed under: Boring Crap, family dinner meals | Comments Off on stratalicious



  • 6 large eggs
  • 21/2 cups whole milk
  • 2 cups sliced green onions
  • 1/2 cup whipping cream
  • 1/2 cup finely grated Romano cheese
  • 2 tablespoons chopped fresh oregano
  • 1/2 teaspoon salt
  • 1 pound hot Italian sausages, casings removed
  • 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
  • 1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
  • 2 cups (loosely packed) coarsely grated Fontina cheese

    Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

    Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

    Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

    [ i substituted shallots for green onions, feta and mozzarella for fontina, and used eight eggs.  cause i love you guys. ]

    Also, this:



    • 1/2 cup (1 stick) butter, melted, cooled
    • 1/2 cup finely chopped almonds
    • 3 tablespoons poppy seeds
    • 3 tablespoons golden brown sugar
    • 2 tablespoons sugar
    • 1/2 teaspoon ground cinnamon
    • 1 1-pound loaf frozen white bread dough, thawed

    Brush 13x9x2-inch glass baking dish with 1 tablespoon melted butter. Combine almonds, poppy seeds, brown sugar, sugar and cinnamon in shallow dish.

    Cut bread dough into 12 equal pieces. Roll out 1 dough piece on floured surface to 9×1-inch strip. Dip both sides of dough strip into melted butter, then dip into almond mixture, coating well. Roll up into spiral and stand in prepared baking dish. Repeat with remaining dough pieces, melted butter and almond mixture. Sprinkle any remaining almond mixture over rolls. Drizzle with any remaining melted butter.

    Let rolls rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.

    Preheat oven to 375°F. Bake rolls until golden brown, about 25 minutes. Serve rolls warm.

    [ uh, yeah, i substituted coconut for almonds and cardamom for poppy seeds, and cut the quantity wayy down.  word! ]

  • 1/27

    Posted: January 28th, 2010 | Author: | Filed under: family dinner meals | Comments Off on 1/27

    this one’s gonna be quick and dirty.

    (that’s what she said)

    delicious meatballs.

    homemade pasta.

    tasty red sauce.

    buttermilk sweet potato pie.

    i will make all of these things again.  esp the pie.

    Keeping it going: Beef Stew with Shiitake Mushrooms post-mortem

    Posted: January 27th, 2010 | Author: | Filed under: family dinner meals, shit kickrs | Comments Off on Keeping it going: Beef Stew with Shiitake Mushrooms post-mortem

    I followed this recipe at epicurious, obvs, but with a couple of contributions from the reviews:

    • substitute some of the beef stock for a couple cans of Campbell’s Golden Mushroom soup, which is apparently everyone’s secret beef stew ingredient.
    • I substituted baby pattypan squash for butternut because what the fuck is baby pattypan squash
    • I also cut down on the total amount of squash because I didn’t want it to be about the squash, you know?  Like, “Oh, this beef stew has squash in it” and then I have to be like, “Yes, it does,” and then we all just sit there looking at each other.  In the end the squash melts into the essence of squash, and I bet you didn’t even know there was squash in it, which I consider to be an enormous personal victory.
    • I also cut down a little on the mushrooms because jesus christ
    • a shiraz does work pretty well as the red wine for this
    • I liked it that night, but it is, as promised, at least twice as good the second day, except the mushrooms were really rubbery
    And then I made brownies, as per usual, but I saw the peppermint extract when I was getting the vanilla out and I was like, “ok” and I put in a teaspoon.  That’s why you were so refreshed after dinner.
    I was thinking about those brownies as I lay awake early this morning and I was contemplating how much butter goes into them–a quantity so large you’d never guess it–and in my mind I could taste the brownies but they just tasted like butter, and I don’t think I’m going to make them anymore.
    In summation:


    Posted: January 7th, 2010 | Author: | Filed under: family dinner meals, meat | Comments Off on Brisket!

    Sorry it took me so long to post this.  Because this is Jewish food, you stick your hands into a lot of it.

    For the brisket, I basically just used this recipe with double the garlic, but when I stick it back in the oven the next day, I don’t do anything but slice it and make sure it’s all submerged in onion grease.

    As for the mashed potatoes, I just peel, cut and boil about 2 taters for every three boehners, then drain the water out.   I put in one tablespoon of butter per person and let it melt in the drained pot.  Then I add enough salt, pepper, garlic powder and milk to make it smooth and tasty.  I don’t really know how much.

    Cucumber salad:

    1. Slice the cukes as thin as possible into a medium bowl.  Cover them with a liberal dusting of salt and let them sit for a few minutes.
    2. In the meantime, mix 1 TBSP (or so) sugar into a half cup of white vinegar.  Let it dissolve.  Slowly add tiny bits of water until you can taste it without making a face.
    3. Wash your hands.  Squeeze as much water out of the cukes as you can and drain it out of the bowl.
    4. Pour the vinegar mixture over the cukes and season liberally with paprika.

    Sweet apple kugel (really not sweet enough to make a good dessert.  Better as a breakfast or lunch food):


    12 oz. broad egg noodles

    1 stick butter

    7 large eggs

    1 teaspoon salt

    22 ounces farmers cheese

    8 oz. sour cream

    3/4 cup sugar

    1 tablespoon vanilla

    2 granny smith apples, cut into small chunks


    1. Preheat oven to 350 degrees.
    2. Use 1 tablespoon of butter to coat a 9 x 11” baking pan.
    3. In a large pot, cook the entire package of egg noodles “al dente.”
    4. Drain the water from the pot and cut up the remaining butter over the noodles. Toss to coat until all of the butter has melted.
    5. In a very large bowl, mix together all of the remaining ingredients except the apples until well blended.
    6. Wash your hands.
    7. Add the noodles and apple chunks and mix with your hands.
    8. Pour mixture into baking dish and bake covered for 40-50 minutes, and uncovered for 10 minutes more.
    9. Cut into squares and serve hot or cold.

    Family Dinner – 11/20/09 – Traditional vs. Tradicional

    Posted: November 20th, 2009 | Author: | Filed under: family dinner meals | Comments Off on Family Dinner – 11/20/09 – Traditional vs. Tradicional

    Here are your recipes from this week:


    – 4 McCormick Taco Seasoning packets
    – 3lbs Ground Beef
    – Hard Taco Shells (safeway brand)
    – Pace Picante Sauce
    – ICEBERG Lettuce
    – Cheddar Cheese
    – Sour Cream

    Just follow the instructions on the seasoning packet, dummy!

    I sort of combined a few different recipes for the carnitas, so I’ll try to recall what I did:

    4lb pork butt, big chunks of fat trimmed, cut into 1 inch chunks
    2 cloves garlic cloves, minced
    2 whole shallots, cut in half
    1 1/2 tsp. salt
    1/2 tsp. chili powder
    1/2 tsp. coriander
    1 tsp MEXICAN oregano
    1 tsp. black pepper
    1 tsp. cumin
    1/4 cup red wine
    2 1/2 cups fresh orange juice
    1/2 cup chopped fresh cilantro
    2 bay leaves
    1 cup milk
    3/4 cup MEXICAN coke

    Combine salt,  coriander, chili powder, oregano, black pepper, and cumin.  Coat pork chunks in spice mixture, and let sit in refridgerator for ~2 hours.

    Preheat oven to 300.  Heat about 2 teaspoons in a dutch oven and brown pork in batches (two sides).  Use new oil for each batch.  Add all the pork back to the dutch oven and add garlic, shallots, wine, orange juice, cilantro, and bay leaves.  Add water to cover the pork, cover, and place in oven at 300 degrees for 2-2 1/2 hours.

    Remove dutch oven from oven and place on high heat on stovetop.  Adjust oven to 425.  Reduce liquid to about half, add milk.  Reduce liquid again to about half, and add coke.  Reduce liquid to about a cup (15-20 minutes).

    Remove bay leaves and spoon pork onto cookie sheet (leaving as much liquid in the pot as possible).  Pull pork with a fork and spread as evenly on cookie sheet as possible.  Bake pork for about 10 minutes, stir the pork, and bake for another 10 minutes or so (until meat browns and becomes slightly crispy).  Add meat back to dutch oven with reduced liquid.

    Serve with:

    – Corn Tortillas
    – Queso fresco
    – Sliced Radishes
    Chopped Tomato-Serrano Salsa
    Charred Tomatillo Guacamole
    Roasted Tomatillo Salsa