I really enjoyed dinner last night for a change. Indian food has become our Tuesday standard of late. Helped along significantly (again) by the freezer today.
Homemade vodka sauce doctored to turn into paneer makhani/tikka masala, which was the (hilarious) hit of the night. My best okra yet, shockingly, as we all expected it to be horrible because we had to use frozen when Instacart forgot the fresh. Tuna and hoki (new to me) spiced, semolina-crusted, and pan-fried. Dal fry, dal makhni (kali dal), sweet dal - for various people, courtesy the freezer. Simple cauliflower. Chapatis and rice.
Monday was the now-customary weekly Chinese dinner, but no one particularly enjoyed most of it, plus I was exhausted from prep (my own fault). All the vegetable dishes (broccoli, snow peas, cauliflower) were oddly seasoned (not by me) - I attribute it to the sneaky use of coconut aminos - so we all just picked at them. I made salt & pepper tofu with peanut sauce on the side for the non-chilli eater, but the kids pretty much doused everything with the sauce . Main dishes were india soya chilli chicken and tofu which others enjoyed but I found over-seasoned. Oh well. Next time I’m going minimalist.
I have never tasted a Slovakian style holubky, it looks good, I like the tomato and parpika, curious about the sauerkraut. I think stuffed cabbage is something that each household has its own recipe. H didn’t buy enough sausages, at one point he suggested using the Merguez, but I thought the taste wouldn’t be right, and used the bacon instead.
Yes, I agree that every household has its own way of making cabbage rolls (halupki). If we used sauerkraut in the bottom of the pan, it would have been rinsed to remove the sourness. As an adult I just slice fresh cabbage in thin shreds, because I don’t make the dish unless I have a lot of cabbage to use up.
Thanks @tomatotomato, for asking the stuffed cabbage questions. I didn’t grow up with it, but maybe had it once or twice, and really love it as an adult.
Yesterday, my little guy turned 7. He had very particular ideas about his birthday dinner, and the menu was crafted entirely by him.
Munchies to start: aged parmesan, uncured fennel salami, green olives, grapes (all of his favorites from a more elaborate and varied charcuterie assortment I might craft).
Followed by Filet mignon, twice baked potatoes, crispy brussel sprouts and creme brulee.
He declared dinner and the whole birthday celebration a great success.
Your little guy has some refined palette, especially the aged parmesan and brussels sprouts are not typically loved by kids of his age. And crème brûlée as dessert! Happy birthday, epicure!
Decidedly NOT a typical Wednesday night dinner, but as Joel Goodson said to the college admissions dude in Risky Business, “You know what, Bill? Sometimes you just gotta say WTF and make your move.”
Plus it’s my birthday and I can’t go out (or won’t) so…WTF. I made my move to a dinner I really wanted vs. a freezer re-heat. Perhaps not what Joel Goodson was thinking. But it works for me.
Duck breast with Spicy Plum Ketchup, Israeli couscous, and steamed green beans.
. Main dishes were india soya chilli chicken and tofu which others enjoyed but I found over-seasoned. Oh well. Next time I’m going minimalist.
