Week one of The Weekly Galette went according to plan. I cooked; Joel photographed; I blogged; we patted ourselves on the back. Week two didn’t go quite as smoothly. First, Bear (affectionate name for our daughter) came down with a head cold. Just as she started feeling better, I came down with it and Joel fell soon after that. We were a mess. Fortunately, Bear threw me a bone this week and decided to set up giant feasts with her play food every single day. I was able to lounge on the couch while she meticulously plated food for her stuffed animals and babies.
As work and housekeeping piled up around me, cooking was really the last thing on my mind. On top of that, a heat wave crossed Minnesota dashing all of my dreamy thoughts of fall scented cookery.
Food wise our week was actually pretty tasty but it was a colorless week all the same, and I fear the photos below depict exactly that. Yet, I must remind myself that the point of this blog isn’t to show off a perfect plate every night. I’m cooking for a family and sometimes a family has an off week.
Greek Meatballs and Tzatziki (recipe from Rachael Ray @ FoodNetwork)
I’ve made this recipe for Greek meatballs many times and I always love the flavor of the grated onion, oregano, and lemon. I didn’t have fresh oregano on hand so I substituted 1 tsp dried oregano for fresh. Also, I cooked the meatballs directly on the pan and didn’t bother with the cooling rack. Who wants to clean that?
Herbed Orzo Pilaf (recipe from Food Network Kitchen @ Food Network)
I wasn’t in the mood for pita and tzatziki sauce with our meatballs so I substituted the above recipe for buttery orzo. It was a great addition to the meatballs. I used whole wheat orzo and really liked the nuttiness of its flavor here.
Sides: Leftover roasted carrots and steamed green beans
Corn and Tomato Soup (recipe from Giada De Laurentiis @ Food Network)
This soup is surprisingly flavorful and so easy to make. I was feeling too lazy to make a proper vegetable side dish so I thinly sliced a stack of swiss chard leaves and added them to the soup after blending. I had to cook the soup twice as long to soften the leaves but it was worth it. Bear particularly loved this soup and ate the leftovers with gusto for lunch and before bed.
What’s that burrito looking thing? Its a Greek meatball taquito! I felt so thrifty as I spread a thin layer of sour cream on the bottom of each tortilla and topped the sour cream with torn apart Greek meatballs from dinner the night before. I rolled up the taquitos and placed them seam side down on a baking sheet. Then I brushed them all over with a thin coating of olive oil and sprinkled salt over the tops. The taquitos baked at 450 degrees until they were golden and crunchy.
Roasted Halibut with Lemons, Olives and Rosemary (recipe from Melissa Clark @ New York Times)
I’ve made this recipe for halibut many times. Mostly because it’s good, but also because it’s so easy. I swapped Cod for halibut this time with great success. Mahi Mahi is also nice.
Squash and Tomato Gratin (recipe from Chris Morocco @ Bon Appetit)
I made this squash and tomato gratin last summer and really enjoyed it. It wasn’t quite as good this time around but I think it’s because I added too much squash and not enough oil. Do not follow my lead. Also, I think fresh basil would be lovely in this recipe.
Sides: Arugula with vinaigrette
Pork Tenderloin with Date and Cliantro Relish (recipe from Dawn Perry @ Bon Appetit)
Creamy Parmesan Polenta (recipe from Ina Garten @ Food Network)
Make this dinner. Make it now. Make it for breakfast. This was the best meal we ate all week! The tenderloin is porky, herby, and sweet. The polenta is creamy and garlicky. Delicious! A couple of notes. Regular dates work just fine in place of the medjool dates in the tenderloin recipe. Also, sour cream is an excellent replacement for creme fraiche in the polenta recipe.
Sides: Steamed broccoli
Perhaps the prettiest plate this week, but my least favorite meal.
Roasted Bone-in Chicken Breast (recipe from Blake Royer @ Serious Eats)
This recipe was such a dud. I mixed chopped rosemary and a generous heap of salt into softened butter and spread it under the skin as directed. In the oven, the skin crisped up beautifully and the house smelled great. I was psyched. Yet when we ate it, all of the flavor remained concentrated in the skin. The meat itself was tasteless and dry. I’m not sure why I ever deviate from dark meat…
Wheatberry Salad (recipe from Ina Garten @ Food Network
I had high hopes for this wheat berry salad but it didn’t excite me. The wheat berries were too toothsome for my liking. If I try this receipt again I will replace the wheat berries with farro.
Sides: Braised kale with salt
Out. Whoo-hoo, a night off!
Homemade Pizza Crust (recipe from Dinner a Love Story)
Sheet pan thin crust pizza on a Saturday. Great! We topped ours with fresh tomato sauce (guidelines below), browned sausage, thinly sliced kale (sautéed in the sausage drippings with 1/2 cup water), shredded mozzarella, and sliced fresh mozzarella.
Guidelines for fresh pizza sauce: Mix together a jar of strained diced tomatoes , 2-3 minced garlic cloves, red pepper flakes, red wine vinegar, salt, and pepper. Doctor to your liking.
Sides: Arugula with vinaigrette
(Sept 17th, 2017 – Sept 23th, 2017)