Oh, holy snack tray! We kicked off noshing at casa de Amherst with a tray of goodies – olives, crackers, some kind of armenian flat bread, cheeses, and stuffed peppers.
There was also hummus. With pine nuts. Creamy. Yum.
Then I plopped some ragu in a pan and slathered the cutlets with it accordingly to make a couple of layers. Then it baked, covered, for something like 20-30 minutes, just to heat through. My sister seemed to enjoy it (woo hoo!) as did the other omnivores. Actually, I was planning on it just feeding her and being leftovers for someone who couldn’t make it, but there was only about 1 serving left at the end of the night! Sweet! I’m glad it was such a hit. Then again, chickpeas are magical.
Albany John also made some fabulous german potato salad (which tastes even better as leftovers since the onions pickle a bit) and I made another loaf of the no-knead bread, which also went really well.
I made some dark chocolate pudding with silken tofu (so everyone could eat the dessert). Holy crap, I love this stuff. There might be a hint of chalkiness, but really, I couldn’t taste it. This is my new favorite way to make pudding – so easy, and such amazing results. I don’t even care for dark chocolate, or chocolate in general, but I couldn’t get enough of this.
Thankfully seafood prices (especially lobster) have been lowering lately, so we got 2 lobsters from the Asian Food Market the next day, along with some mussels and shrimp. I begged Albany John to make the lobsters Cantonese-style, since my sister-in-law never had lobster, and I think that way of cooking them really enhances their flavor. Plus it helps to stretch 2 lobsters between 5 people while still feeling sated.
We made the shrimp cornstarch battered and fried, but I think I must have messed something up, as these weren’t as crisp as they have been in the past. But still freaking tasty, because they’re shrimp – as long as you don’t cook them into rubber, they will taste good. My sister-in-law says she makes them with adobo and stuff, and oh, I will have to ask to try that too.
These mussels were only $2.99 for a 2 lb bag! What a good deal! These I just steamed with a bit of water. They could have used a touch of seasonings, but I like my seafood just plain and plump to really taste it. The next day I made orzo pasta and cooked some onion and garlic with a bit of the mussel broth and added in extra mussels – it was a good quick dish!
And then I made more bread. For real. In 5 days I made the no-knead bread 3 times. And you know what? You can double the yeast and have the same loaf ready in half the time if you forget to start making it the night before.
No Knead Bread Recipe:
3 C AP Flour
1/4 teaspoon instant dry yeast
1 1/4 teaspoon salt
1.5 C water, or just a T or 2 more.
Mix dry ingredients, add water. Cover bowl and let sit 12-18 hours (1/2 time if you double the yeast).
Flour a surface, plop bread out. Fold over 1-2 times. Let sit 15 minutes.
Flour a cotton towel (not terry cloth!) very well, and then put bread seam side down on it. Flour well on top and cover with another cotton towel. Let sit 2 hours.
After 1.5 hours, preheat oven to 450F with a dutch oven/covered baking dish in as well.
At 2 hours, plop bread into it seam side up, cover and bake 30 minutes. Take top off, bake 15 more minutes.