You know the saying: when the spouses are away, Molly and Matthew eat soufflé. Except not really. This week, we share a piping hot Stouffer’s French Bread Pizza and swap notes on peanut butter, Hot Pockets, ice cream sandwiches, and other delicacies we enjoy when Brandon and Laurie aren’t home. Warning: includes an explicit description of a pizza bagel. Recipe: Braised Cabbage with Apples and Caraway Seeds. www.spilledmilkpodcast.com
*Braised Red Cabbage with Apples and Caraway Seeds*
About 2 Tbsp. olive oil
1/2 of a medium red onion, finely chopped
1 small head red cabbage (about 2 lb.), quartered, cored, and very thinly sliced
1 large tart apple (such as Granny Smith), peeled, cored, and coarsely grated
3 Tbsp. apple cider vinegar
2 Tbsp. honey
1 tsp. salt
1/4 tsp. caraway seeds
Heat the oil in a large, nonreactive skillet or Dutch oven over medium heat. Add onions and cook until softened. Add cabbage, apple, vinegar, honey, salt, and caraway seeds; then cover the pan and cook over medium-low heat, stirring occasionally, until the cabbage is very soft but not falling apart, about an hour.
Yield: 4 servings
This week we tackle everyone’s favorite fleshy meat…uh, let’s start over. This week we obsess over snappy tube steaks. No, wait. There’s no good way to say this, is there? It’s the hot dog episode. We love them and we’re not afraid to say it.
Recipe: “Melissa Clark’s Fake Baked Beans”:http://wednesdaychef.typepad.com/the_wednesday_chef/2007/02/melissa_clarks_.html