Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
Hungry? I am, so let me tell you about the dinner I had last night.
Beef Souvlaki-like Meal:
2 pounds of beef, cut into cubes
1/2 C lemon juice
2 T white or red wine or the vinegar thereof
2 T oregano
2 T garlic, chopped
3 T olive oil
1 t coarse salt
1 t fresh ground black pepper
a flurry of red pepper flakes
Mix everything together and put it covered in the fridge for a while. A couple hours will do you nicely. Then take it out of the marinade and grill or roast it to your liking. (You can keep brushing it with the marinade if you like).
The beef goes nicely on a salad with a yogurt based dressing. Or, you can slather it in what I used, which was:
Cucumber Yogurt Dip
2 cups of strained Greek yogurt
1 cucumber, diced and peeled
1 T coarse salt
1/2 sour cream
1 T lemon juice
1 minced garlic clove
1 T olive oil
Minced dill (If you like. I can’t stand dill, so I leave it out)
Mix all that up and let it sit in the fridge a few hours. Then pour it over your meat or dip the meat in it. It’s very nice.
Now, here is a dessert recipe that was invented entirely out of the mind of a very young friend I happen to know. He had this idea when I was visiting his home. To be honest, I’m not sure this is the title that he’d settled on, but we’ll use it for now. If he gets back to me with an updated one I’ll change this.
Luke’s Cherry Chocolate Pie
1 1/2 C slivered almonds or unsweetened coconut
1/2 C softened butter
3/4 C semi-sweet chocolate chips, melted
4 oz dark or semi-sweet chocolate, melted
3 T heavy cream
16oz softened cream cheese
1/4 C sugar (or 1/3 less if using liquid sweetener like maple syrup or honey, which I would if it was just me)
Extra dark chocolate for grating
Approx 30 large cherries
1 quart heavy cream
3/4 C melted 70% chocolate
Process the almonds or coconut until they’re crushed into small pieces. Mix with butter and melted chocolate. Line into a cake pan, glass pan, pie plate or whatever it is you want to use. Bake at 350 for 10 minutes. Cool.
Meanwhile, whip the cream to make the topping. When nearly whipped, add melted chocolate and finish. Refrigerate.
Then, sit around pitting cherries and grating enough chocolate to lightly cover the whole thing. When the crust is cooled, whip the cream cheese with the maple syrup and spread in crust. Prepare the ganache (that’s the 3 T of heavy cream and the 4oz of chocolate) by mixing together.* Swirl them into the cream cheese. Top the whole thing with the whipped cream topping, and then place the cherries as you desire. Refrigerate till firm or overnight.
That thing is good, let me tell you. And rich. If you can eat more than a 2×2 inch square at a time, you’re a better eater than I.
Now, let’s say you’re in desperate need of something easy to make, filling, and not too expensive. Why not try an onion frittata?
4 gi-normous eggs. (5 if you’ve only got the teeny ones)
1/4 C grated Parmesan
sage, rosemary and basil, to your taste. Or make it oregano. Or dill. It’s really none of my business.
1/4 t coarse salt
1/4 t ground black pepper
1/8 C mascarpone or other soft cheese
1/2 C onion, sliced thinly
1 T olive oil
This is best baked in a cast iron pan in your oven, but if you don’t have that, a glass pan will work. We just won’t call you Pioneer Cook for a while. Preheat the oven to 400℉. Whisk together all but the onion, olive oil, and cheese. Then saute the onion in the oil. reduce the heat and stir in the egg mixture. Spoon the cheese over it and cook it till it is starting to set. Transfer it to the oven for another five minutes.
And to end, I’d like to brag just a bit that in this post I was actually ahead of the trend on knee health, fixing my own knee by engaging the brain to problem-solve the same method advocated by these guys just today. And it didn’t require paying any trainers, wearing fancy workout clothes, or more than two sessions. Magic!
Plato says he’s hungry
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