To say that a lot has changed since I posted last would be an understatement. We're going on our fifth week self-isolating at our house and I've been cooking like a maniac (both because everyone is now home for every meal and because it's a great outlet for me). And I've apparently taken up baking. It started out with Cam wanting to bake more cakes and then I hopped aboard the sourdough train when I was able to scoop some starter from Chef Johanna Hellrigl who has generously given out an insane amount of starter to folks quarantined in DC. I'm still working on making an actual loaf of sourdough bread, but I've been crushing the discard recipes!
Most of these Days of Dinner are from before we started staying home, but the last four weeks are Quarantine Meals! So the recipe I'm sharing this time is straight comfort food. It's a lot of directions, but honestly, not at all difficult. So don't get overwhelmed. I usually balk at any recipe that calls for a whole chicken, but there's really not a way to screw this one up. And it's so worth it.
I highly recommend splitting the work over two days. First make the chicken stock. Refrigerate it and then you can skim the schmaltz (chicken fat) the next day to use in making the matzo balls. If you have enough stock pots, make an extra batch of stock because it freezes well and you can save the schmaltz in the refrigerator for the matzo balls when you're ready.
Matzo Ball Soup
(slightly adapted from Bon Appetit)
Ingredients
Chicken stock
- 1, 4-5 lb chicken, cut into 8 pieces
- 1 lb chicken wings, necks, and/or backs
- 2 large yellow onions, unpeeled, quartered
- 6 celery stalks, cut into 1" pieces
- 4 large carrots, peeled, cut into 1" pieces
- 1 large parsnip, peeled, cut into 1" pieces
- 1 large shallot, quartered
- 1 head of garlic, halved crosswise
- 6 sprigs flat-leaf parsley
- 1 tbsp black peppercorns
Matzo ball mixture
- 3 large eggs, beaten to blend
- 3/4 cup matzo meal
- 1/4 cup schmaltz (chicken fat), melted
- 3 tbsp club soda
- 1 1/4 tsp kosher salt
Assembly
- 2 small carrots, peeled, sliced 1/4" thick on a diagonal
- Kosher salt
- 2 tbsp coarsley chopped fresh dill
- coarsley ground fresh black pepper
Directions
Chicken Stock
1. Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
2. Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
3. Continue to simmer stock until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
You can refrigerate stock for up to two days. If you're keeping it for longer, freeze it, including the shredded chicken breast.
Matzo Balls
Mix eggs, matzo meal, schmaltz, club soda, ands alt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours. You can refrigerate it for up to a day.
Assembly
1. Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5-7 minutes. Remove from heat, add reserved breast meat (if you didn't freeze stock and already add), and cover. Set soup aside.
2. Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
3. Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20-25 minutes.
4. Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.
* * *
Day 1 (W) - brinner -- egg tacos + salad
Day 2 (Th) - Bruschetta Grilled Chicken; farro
Day 3 (F) - Backpocket Bolognese
Day 4 (Sat) - dinner out
Day 5 (Sun) - dinner out
Day 6 (M) - NY strip steak; green beans; salad
Day 7 (T) - Greek Lamb Burgers; cauliflower gnocchi
Day 8 (W) - leftovers
Day 9 (Th) - Matzo Ball Soup
Day 10 (F) - dinner out
Day 11 (Sat) - dinner out
Day 12 (Sun) - Superbowl! ordered in
Day 13 (M) - Garlic Lover's Crockpot Beef Stew
Day 14 (T) - Greek Chicken Kabobs; pesto cauliflower gnocchi; roasted broccoli
Day 15 (W) - Sushi Rice with Miso-Caramel Glazed Salmon (a new family fave)
Day 16 (Th) - leftovers
Day 17 (F) - dinner out
Day 18 (Sat) - dinner out
Day 19 (Sun) - Grilled Steak Tacos with Cilantro Chimichurri Sauce
Day 20 (M) - Spaghetti and Drop Meatballs with Tomato Sauce
Day 21 (T) - Cheesy Stuffed Peppers
Day 22 (W) - Halibut with Spicy Sausage, Tomatoes, and Rosemary
Day 23 (Th) - Balsamic Grilled Chicken
Day 24 (F) - grilled salmon; carrots; brown rice
Day 25 (Sat) - brinner -- eggs and TJ scallion cakes
Day 26 (Sun) - dinner out
Day 27 (M) - dinner out
Day 28 (T) - Backpocket Bolognese
Day 29 (W) - All American Chili
Day 30 (Th) - dinner out
Day 31 (F) - dinner out in Nebraska for my nephew's wedding
Day 32 (Sat) - dinner out in Nebraska for my nephew's wedding
Day 33 (Sun) - dinner out
Day 34 (M) - Easy Steak Fajitas; roasted cauliflower; brown rice
Day 35 (T) - Chicken Enchilada Skillet
Day 36 (W) - Slow Cooker BBQ Pulled Pork
Day 37 (Th) - grilled Sabatino's sausages
Day 38 (F) - Gail Simmons' Greek Style Lamb Meatballs over Orzo from Bring it Home
Day 39 (Sat) - dinner out
Day 40 (Sun) - dinner out
Day 41 (M) - Matzo Ball Soup
Day 42 (T) - Weeknight 20 Minute Spicy Udon Noodles
Day 43 (W) - Sushi Rice with Miso-Caramel Glazed Salmon
Day 44 (Th) - Slow Cooker Meatballs in Tomato Sauce; cauliflower gnocchi
Day 45 (F) - Greek Marinated Flank Steak; sweet potato fries; salad
Day 46 (Sat) - DIY pizzas with store-bought dough
Day 47 (Sun) - California Chicken, Veggie, Avocado, and Brown Rice Bowls
Day 48 (M) - Gail Simmons' Greek Style Lamb Meatballs over Orzo from Bring it Home (I'd made a double batch and frozen one!)
Day 49 (T) - grilled Sabatino's sausages; Crispy Sheet Pan Gnocchi and Veggies
Day 50 (W) - Costco chicken skewers (these were not good); cauliflower gnocchi; salad
Day 51 (Th) - leftovers
Day 52 (F) - out
Day 53 (Sat)* - Flank Steak Tacos
Day 54 (Sun) - leftovers
Day 55 (M) - take out from our fave neighborhood spot Moreland's Tavern -- in addition to running a regular take out during quarantine, you can also pick up beer + cocktails and participate in their new general store boxes. We are trying to order at least once/week from local restaurants to help support them through this difficult time. And we routinely grab a growler or two from Moreland's even if we are ordering food from another spot.
Day 56 (T) - Chicken Pasta; salad
Day 57 (W) - Grilled Flash-Marinated Skirt Steak; grilled vegetables; orzo
Day 58 (Th) - Chipotle Pulled Pork Tacos; TJs Mexican corn; brown rice
Day 59 (F) - Matzo Ball Soup (I told you we've been eating it a lot!)
Day 60 (Sat) - take out from Tiger Fork, including cocktails!
Day 61 (Sun) - All American Chili
Day 62 (M) - take out from Little Coco's, who is also doing groceries and a special Sunday Supper during quarantine.
Day 63 (T) - Extra-Juicy Turkey Burgers (DELISH); roasted broccoli; leftover grains
Day 64 (W) - Spring Break Thanksgiving because why the hell not: I usually make just a turkey breast for Thanksgiving but used this as a low-stakes opportunity to do a full bird. I thought this Dry-Brined Roast Turkey was amazing and I still had one frozen container of Caramelized Onion and Bacon Gravy left from actual Thanksgiving to serve with it. I also made a yummy Easy Green Bean Casserole and Make-Ahead Mashed Potatoes (I didn't make them ahead, but you could). And we served up boxed stuffing, canned cranberries, store-bought cornbread, and store-bought apple pie for dessert.
Day 65 (Th) - DIY pizzas with store-bought dough
Day 66 (F) - take out from Gravitas (amazing)
Day 67 (Sat) - Instant Ramen Fried Rice; 12-Minute Chicken and Broccoli
Day 68 (Sun) - Mr. Not-So-SAHM made his famous burgers and taught Kane how to make them too; salad; tater tots
Day 70 (M) - Pasta with Sausage, Basil and Mustard; Shockingly Easy No-Knead Focaccia
Day 71 (T) - Easy Grilled Chicken; grilled zucchini and squash; brown rice
Day 72 (W) - Cold Roast Salmon with Lemony Yogurt Sauce; green beans; farro
Day 73 (Th) - grilled New York strip steak; roasted cauliflower
Day 74 (F) - grilled sausages; waffle fries; Sauteed Shredded Brussels Sprouts
Day 75 (Sat) - take out from Blue Jacket, including cocktails. The Neighborhood Restaurant Group is also running a pantry and prepared meals delivery.
Day 76 (Sun) - Trader Joe's Pollo Asada; Mexican corn; rice
Day 77 (M) - Turkey Meatballs; cauliflower gnocchi; roasted vegetables
Day 78 (T) - DIY pizzas with store-bought dough; salad
Day 79 (W) - Passover (not kosher): Matzo Ball Soup; Tangy Braised Short Ribs; Apples with Honey and Crushed Walnuts; Garlicky, Buttered Carrots; store-bought Potatoes Gratin; ice cream sundaes.
Day 80 (Th) - Chicken Shawarma with Yogurt Sauce; couscous; leftover carrots
Day 81 (F) - All American Chili; Buttery Sourdough Sandwich Biscuits
Day 82 (Sat) - take out from Chiko (SO good)
Day 83 (Sun) - take out from All Purpose -- just needed a take out double-header this week!
*self-isolation begins!
