Friday Food: Another Cooking Lesson

Friday 

Short version: Tuna things, ice cream

Long version: I am not a huge fan of tuna, but I had some tuna salad in the refrigerator that needed to be used. The only way I like tuna in my salads is if it's sort of disguised with a bunch of other things, and I also like something sweet in there.

This one had a lot of carrots, some bell pepper, cheddar cheese, and dried cranberries.

And then, ice cream. With chocolate sauce.

Saturday

Short version: Upstate chicken barbecue, ugly flag cake and ice cream

Long version: The chicken barbecue fundraiser is a staple of central New York summers. Organizations such as fire departments, VFWs, Knights of Columbus--anything with a bunch of old guys--will do these huge barbecues to sell chicken dinners and the proceeds go to whichever group is sponsoring it. It's always chicken, and the chicken is always Cornell chicken.

Cornell chicken was developed in the 1950s by a Cornell University professor. It involves a very vinegar-heavy marinade--with, oddly, an egg--and a charcoal fire. 

The chicken is always accompanied by salt potatoes, which are another central New York tradition. They arose from the salt mines that are all around the lake, and are just new potatoes boiled in such heavily salted water that a salt crust forms on the outside of the potatoes when they're drained.

So the chicken dinner would be half a chicken, salt potatoes, baked beans, and a roll. This tradition was getting more scarce even when we lived there, probably because the old guys that spent hours preparing it were getting more scarce. 

Chicken barbecues may be harder to find upstate, but they're non-existent here. Unless I do my own. Which I did, for the Fourth of July.

Cornell University helpfully provides the original instructions for the Cornell chicken with a link to a PDF, which includes an amusingly detailed explanation of how to build the barbecue out of cinder blocks. I didn't have poultry seasoning, so I used mostly thyme and oregano. I also didn't have enough apple cider vinegar, so I used half white vinegar. And I only used 2 tablespoons salt. It was all fine.

I made the full recipe, though I could have made 2/3 of it for the just over five pounds of chicken thighs I had.

I also elected to make baked beans--starting with canned navy beans--and coleslaw instead of the roll.

Oh man. This was so good. I love Cornell chicken.

I also made our traditional ugly flag cake. However, since there was only one child at home to eat it, I split the Bonnie Butter cake recipe into one 8-inch cake pan, one small rectangular pan, and several cupcakes. I froze the cake-pan cake, and then decorated the small rectangular cake and the cupcakes.

Last year I got some flak for not having 50 blueberries/stars on my flag cake. This year, it occurred to me that I could make a Betsy Ross cake with just 13 blueberry/stars in a circle.

It didn't occur to me until after I made the historically-inaccurate number of stripes, though. Next year. Next year I will get it all right.

I was going for a firework sort of thing on the cupcakes, but instead they looked like bloodshot eyeballs. OH WELL.

Sunday

Short version: Leftovers

Long version: I had some leftover chicken and coleslaw. Eldest had a late lunch and wasn't hungry at dinnertime. He ate some baked beans, and then cake and ice cream before bed, I think.

Monday

Short version: Chicken, etc.

Long version: I had a salad with leftover rotisserie chicken in it. Eldest had leftover rotisserie chicken, baked beans, salt potatoes, and radishes.

Tuesday

Short version: Barbecue meatballs, garlic butter rolls, sugar-snap peas and garlic scapes, beets, chocolate pudding or peaches and cream

Long version: This is quite clearly not the sort of meal eldest and I were eating when it was just the two of us. And that is because it was not just the two of us. 

Our priest and his younger brother came over for their second round of cooking lessons. They wanted to learn to make shepherd's pie and yogurt. 

Shepherd's pie isn't hard, but it does take about an hour before it's ready to eat. Given that they couldn't get here until after 5:30 p.m., I thought it would be better to feed them something that I made ahead of time so they could just eat when they got here, and then they could make a shepherd's pie to take home and bake whenever they wanted.

That's why I made the meatballs, etc., for our actual dinner. I had made the rolls a couple of days previously when I was baking bread and then just re-heated them in the microwave with butter and garlic powder.

I didn't plant any peas this year, so I had to buy the sugar snap peas, which I did specifically because I wanted to cook them with the garlic scapes that were ready to be harvested. So good.

The beets were also store-bought. I didn't get good germination on my beets this year, and what did germinate died, so I bought a few large ones to make Aunt Belva's pickled beets. I had roasted them while I was baking the bread, so all I had to do was peel and dice them and add the butter, vinegar, and sugar. Then I heated them in the microwave at dinnertime. I know beets are a divisive food, but I love them, so I made them. And then apparently everyone else loved them too. Gratifying.

I had made the meatballs in the morning and just stuck them in under the broiler when it was time to eat. This meant that everything was actually cooked way before it got hot, and all I had to do was re-heat.

I made the pudding with milk that was about to go off, and the peaches were some I bought from the roadside truck in the city the week previously that were likewise reaching their expiration. So everyone could choose one or both. The peaches were the more popular option. 

After we ate, I supervised the making of their shepherd's pie to send home with our two guests. And I showed them how to make yogurt and gave them some starter for that. 

Our priest is already making sourdough bread with the starter and instructions I gave him, so he's well on his way to being a real homesteader. Or at least feeding himself reasonably well, which is the actual goal.

Wednesday

Short version: Lamb steaks or leftover meatballs, mashed potatoes, green salad with ranch dressing, chocolate pudding

Long version: The rest of the family got home in the late afternoon. I didn't have quite enough meatballs for everyone to have that, so I also took out a bag of lamb steaks. I had a little of the Cornell chicken marinade from the Fourth that I hadn't used, which worked very well for marinating the lamb steaks. I also made a little bit of sauce in the pan by adding about a tablespoon of tomato sauce and a bit of cream and water.

I did have enough chocolate pudding left for everyone, thanks to the popularity of the peaches the night before.

Thursday

Short version: Cheeseburger patties, leftover rice, cucumbers with salt and vinegar

Long version: It was actually just the children who had the cheeseburger patties, because I only took out one package of ground beef. That's two pounds, which is how much they will eat, if not more.

A. had the last bit of leftover lamb steak, plus a few leftover meatballs. I had meatballs in my salad.

The rice was particularly good because I took the cheeseburgers out of the pan when they were cooked, added a bit of water to scrape the pan clean, and then re-heated the rice in that pan so it soaked up all those juices. Yum.

Refrigerator check:

Okay, your turn! What'd you eat this week?