Mom’s Lamb Chops

Mom's Lamb ChopsMom Knows Best
You’ve stocked your freezer to the best of your ability. So now what? This has actually been one of my biggest challenges because this is totally different than how I normally cook. Generally, I stock up on things like cereal, lunch meat, snacks, etc. on the weekends. And then during the week, I make dinner according to what I feel like bringing home that day. I don’t store a whole lot of stuff in my freezer. Now that people are sheltering in place, food supply is good in some areas but bad in others, and despite the fact that I am still coming in to work, I can’t operate in the same way.

So, dinners have been pretty basic and ingredients have been limited to what I have on hand. I have noticed that I have subconsciously reverted back to my childhood and what my Mom used to make for weeknight dinners. Mom didn’t shop for food every day so what was in the fridge and pantry was what we had for dinner. Cream of mushroom soup was turned into a chicken and rice casserole. (Very old school…but total comfort food.) Pork chops with Shake & Bake on them and applesauce on the side appeared regularly. (I still make this. Though, I admit I have swapped the Shake & Bake for seasoned Panko.) But if there was one recipe that reminds me the most of my Mom, it would be her lamb chops.

I have posted this recipe before and I felt compelled to post it again after I made them for dinner the other night. Making this dish made me feel better. It was the very definition of comfort food. Which was probably why I had lamb chops in the freezer to begin with. These couldn’t be simpler and the recipe calls for three pantry staples: soy sauce, garlic powder, and rosemary (fresh or dried, though fresh is better). For me, they have to be served alongside mashed potatoes and peas or it’s just not right but feel free to do what you want.

They say, food is memories and my suggestion for everyone as we shelter in place to protect our physical selves, don’t forget to protect our mental selves. If that means making grandma’s special cake or Dad’s killer chili, I say go for it…I’ll be over here with my lamb chops and chicken casserole.

Mom’s Lamb Chops
Yields 4 servings

The amount of marinade Mom made depended on how many chops she had. You can use whatever lamb chops you can find: sirloin chops, loin chops—whatever works.

Mom always used loin chops and we always got exactly two on our plate. And, always with mashed potatoes and peas. Read more…

Recipes for a Weekend at Home

Chili and CornbreadUncharted Territory
Another week and once again, what I was going to talk about this week just seems wrong. As much as I would like to go about my days in a normal fashion, the reality is that things aren’t normal…and we shouldn’t pretend that they are. This doesn’t mean that it would be appropriate to panic. But, thoughtful caution would be advised. Wash your hands, cover your mouth when you sneeze or cough, preferably with your elbow, and recognize that we will get through this. We just need to remain calm, use our heads and try not to focus as much on the many negatives of this virus outbreak. There are some positives.

Because almost all sporting events from the professional leagues on down to the four-year-olds have been canceled, we have absolutely nothing going on this weekend. There are no games. There are no tournaments. There are no fiddle concerts. That hasn’t happened in at least a year…maybe longer. And while I could take this opportunity to catch up on laundry, I am going with option number two (though I may do a load or two out of necessity). I intend to spend time on the couch streaming movies with my boys and maybe playing some Mario Cart. I intend to spend time with my daughter making something complicated in the kitchen. I intend to once again assert my dominance in Trivial Pursuit. In short, I intend to stop and slow down, sleep in, enjoy my family, build a fire in the woodstove because it will be cold and raining and that is my dog’s favorite thing ever (except maybe chicken). And I will definitely tackle the backlog of books on my Kindle.

As a family, we have been burning it at both ends because of work, school, and everything else. This weekend, it will be nice to just have the 5 of us doing nothing but doing it together. As for the cooking, my pantry is pretty well stocked on any given day. I admit I have added an extra item or two here and there. An extra bag of dried beans. a new tube of Harissa, some fresh yeast to make the bread that requires an overnight rise. Stuff like that. I have also been going back to remind myself of the recipes I really liked that I haven’t made in a while. In the process, I pulled together a list of the recipes we’ve posted over the years that could be good to make if you find yourself hunkered down at home with a bunch of dried goods and no idea what to do with them.

Check out our list of recipes… Read more…

Baked Lobster Mac and Cheese

Baked Lobster Mac and CheeseOscar The Grouch
The 92nd Academy Awards are this Sunday…and I am not sure if I am excited about it or not. My plan to see all of the nominated movies fizzled. I’ve only seen one, though I might try to sneak one or two more in during the next couple of days. We’ll see how that goes!

I just have this overall feeling of indifference. Maybe it’s political fatigue. Maybe it’s the hangover from the Super Bowl loss. Or maybe I just need my blanket and a nap.

In my opinion there just doesn’t seem to be a whole lot of hype for the Oscars this year. So, it’s possible I’m not the only one feeling this way. It might be that our attention is elsewhere (considering everything that’s been going on here and abroad). It makes a night of big dresses, big diamonds, and big winners seem somewhat trivial even if, for some, it’s the biggest night of their careers. Or perhaps a night of silliness, heavy satin, and escape is just what the doctor ordered.

So what does one eat for a night of escapism? Good question. You could follow the lead of the Hollywood Foreign press as well as the Academy and go all plant-based. Or you could take one for the team of attendees who didn’t eat anything so they could fit in their dress and go the cheeseburger route. It’s always one of my favorite plays.

After last weekend, I’m burned out on finger foods. I’m thinking the best thing to do is combine everything I am feeling into one satisfying dish. So here goes…

Lobster Mac and Cheese is the perfect solution! It has the glamour of the lobster, heartiness for the hungry, and the comfort food factor to help those of us who are wondering what the world is coming to. Plus it goes well with some lovely champagne and bubbles will always lift your spirits…

Baked Lobster Mac and Cheese
Adapted from Ina Garten and the Food Network
Yields 6 to 8 servings Read more…

Pressure Cooker Garlicky Cuban Pork

Pressure Cooker Garlicky Cuban PorkAre You Ready For Some Football?
I am a football fan. I just love the game. I am generally more interested in college football than the Pros—mainly because the underdog has more of a chance in college football. I tell you this only as a warning that I will be sitting on my sofa on Sunday watching the 49ers in the Super Bowl and nobody better disturb me.

I am one of those people who wants to watch the game and doesn’t want to chit chat. I actually like the game more than the commercials or the halftime show. I will admit that the past few Super Bowl games have not held my interest, mainly because of who was playing in them. This year is, as they say, a whole new ball game. This year I have a vested interest in the outcome because the team I grew up watching in the 80s is back and it feels great, baby!

I am still working on what I am going to feed the fans that will be joining me, silently, on said couch. I do like to go with a theme. And, since the game is in Miami, I will most likely be making some nosh with a Cuban flavor as a nod to the host city. I might go for a tasty platter of Cuban sandwiches but the recipe below could work just as well. And, it’s easy to pull together because you use the InstantPot…which leaves you more time to scream at the refs about that holding call.

Pressure Cooker Garlicky Cuban Pork
Adapted from NY Times Cooking
Serves 8 to 10 Read more…

News From the Fancy Food Show & Tahini Noodles Recipe

Tahini Noodles with Green Beans and CarrotsPlant Food
In what has become an annual tradition, I spent my Martin Luther King holiday walking the aisles at the Fancy Food Show in San Francisco looking for and tasting the latest and greatest that the culinary world has to offer. As per usual there was plenty of gorgeous chocolate and cheese from around the world—including a guacamole cheese that was divine despite being a dark green not usually associated with cheese in a positive way.

There were teas, there were coffees and there was an extraordinary number of waffles, both of the regular and of the Stroop variety. I like waffles as much as the next gal. But, do we really need that many? And there was bottled pickle juice…because, of course, there would be bottled pickle juice. (I brought one home for my kids to try. My pickle loving son tried it and said it was too intense yet he keeps going back for another sip. Kind of like a bad accident. You can’t help but look.)

There was no missing the one big take away from this show: The future of food is plant-based.

From beverages to snacks, to frozen foods, each and every grocery category had multiple vendors showing their plant-based products. There were plant-based frozen desserts being offered down every aisle either by the pint or as bars. Plant-based meat alternatives have grown way beyond the Impossible Burger. The snack category was huge including puffs made out of avocado that were a big hit at my home, as were the butternut squash pretzels. While I expected to see more plant-based noodles than I did, they were still well represented as were the Asian cuisines they support.

Staunch carnivores should not fret too much, though, as there were still plenty of offerings for them. Duck Sausage anyone? Small family-owned ranches held their own amongst the plant-based surge by offering natural, humanely-raised alternatives to beef like venison, bison, elk, and even wild boar. And while the jerky revolution has died down some, there were still plenty of meat and salami sticks to be sampled.

While plant-based foods comprised a large percentage of the products being shown this year, it was very obvious that we’re just scratching the surface when it comes to plant-based innovation. This is not a food trend that will just fizzle out. The possibilities are endless and the masterminds are just getting started…

Tahini Noodles with Green Beans and Carrots 
Adapted from Food 52
Yields 4 to 6 servings Read more…