Back in February, I did a Slow Food UW Family Dinner Night (looks like it was the Monday after Super Bowl Sunday). It was fun, and I wanted to do it again, and got scheduled to cook last night, October 1. It was the same routine: shop at the market Saturday, prep on Sunday afternoon, dinner Monday night.
Here’s the menu:
- Chicken Noodle and Not-chicken noodle soup (all veggie broth; some with seitan, the rest with real chicken)
- Corn bread with bell pepper, tomato & onion topping
- Roasted broccoli, winter squash, and potatoes
- Apple galette with whipped cream
We made the veggie broth, cut up all the soup veggies, cooked and boned the chickens, roasted the broccoli, winter squash, and potatoes, sauteed the peppers & onions, and baked the galettes on Sunday. On Monday we assembled the soup – strained the broth, and added the vegetables, chicken or seitan, and noodles. I got a box of uncut lasagna sheets from RPs – picked it up at their booth at the market – so we had hand-cut noodles. There were a few sheets left, that are now in my freezer. I kept changing my mind about what pots to use for soup – there wasn’t even a spoon that could reach to the bottom of the biggest one. There was a lot left but I think a lot got taken home. Made the corn bread, and reheated the roasted broccoli, etc. and the peppers, and we were ready to serve. The kitchen still sucks – not even as good as the dorm and sorority house kitchens where I worked in the ’80s – no good pots, uneven oven and burners, no stand mixer, don’t wanna talk about the fridge – but it’s still fun to do. I told them to ask me back in the spring.
We had leftover with-chicken soup for dinner tonight with Ovens of Brittany Hot Vegetable Sandwiches. I’m full and sleepy now.
