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KitchenKatalog: Blog 265
Thursday, March 06, 2014, 11:15 AM
This was about as simple of a meal as they come. I sliced about half of a Gimme Lean sausage, fried two eggs to over medium, put it on a warmed up tortilla and topped it with a tiny bit of part-skim mozzarella cheese. It was perfect in that it was fast and easy.
Original Wordpress ID and Date: 7571, 2014-03-06_111519
Wednesday, March 05, 2014, 10:12 AM
I made chicken hash with rutabaga instead of potato. I followed the recipe pretty closely including the seasonings and timings. The only things I did differently was I added a bit of extra broth to the pan before the chicken went in because it was getting too hot and cooked. I also added a chopped tomato since I had it.
It came out really good. Lots of flavor and pretty easy to make. I should put this into more standard rotation.
Original Wordpress ID and Date: 7562, 2014-03-05_101220
Tuesday, March 04, 2014, 09:33 AM
I made crepes again. This time, I went back to the recipe from Ratio (used 2014-02-17) that says to do a 2:2:1 of
Unlike with the reuben crepes, at least a good number of these worked. The first one failed but I got 4 more. Then, they started to fail again. I do not know if I had the heat too high? Too low? (yes, could be either). Or if I started to overthink the volume of each crepe. Either way, between the failed dough and the working crepes, I had enough.
I filled them with oven-roasted deli chicken (1/2# total), lite swiss cheese (~4 slices total) and some "Power Green" mix of spinach, red & green chard, and baby bok choy. I did two with it raw and two with it sautéd. I also added tomato.
You can also see in the picture the leftover sautéd mix and some mix rolled into the chicken.
Overall, they were okay. I do like the crepes but I am not in a hurry to do them again. It's not that they are really a lot of work, its just that they aren't all that_worth_ the work. Or at least not for a standard week-night meal. The sautéd veggies were okay, but the cooked spinach left the strange slimy feel in my mouth. I preferred the crepes with the raw greens since they were dryer and less slimy.
I figured out a trick that helped. I used a regular (bowl scraping) spatula to help lift them instead of the "flipper/turner" style. I think that worked pretty well.
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Original WP Post ID: 7549
Original WP Pub Date: 2014-03-04_093319
Monday, March 03, 2014, 09:33 PM
The recipe for this beer is below. It is inspired by Uniboue Don De Dieu (oops, see note 1). I found some what of a clone HERE which I used as a base with a few changes. Most notably, I changed the yeast and I used cane sugar. The yeast I went to is the one from Duvel Brewery which is a classic golden strong.
My plan is to brew it and let it sit in primary for 6-8 weeks (at least 2-3 if not more in the chamber). I will then bottle and condition for another 6-8 weeks. I plan to ferment around 68.
Note 1: I_wanted_to do a Don De Dieu clone but I this recipe clones La Fin Du Monde. Oh well, it shouldn't matter. That is also a good beer.
Golden Strong Wheat
Method:
BIAB
Style:
Belgian Golden Strong Ale
Boil Time:
90 min
Batch Size:
1.25 gallons (fermentor volume)
Boil Size:
2.1 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.039 (recipe based estimate)
Original Gravity:
1.083
Final Gravity:
1.020
ABV (standard):
8.31%
IBU (tinseth):
23.12
SRM (morey):
5.05
Fermentables
Amount
Fermentable
PPG
L
Bill %
2.5 lb
Belgian - Pilsner
37
1.6
69%
8 oz
American - Wheat
38
1.8
13.8%
2 oz
American - Aromatic Malt
35
20
3.4%
8 oz
Cane Sugar - (late addition)
46
0
13.8%
Hops
Amount
Variety
Time
AA
Use
Type
IBU
0.19 oz
Tettnanger
Pellet
4.5
Boil
60 min
14.4
0.19 oz
Tettnanger
Pellet
4.5
Boil
20 min
8.72
Mash Guidelines
Amount
Description
Type
Temp
Time
9.1 qt
Heat all volume to ~155 for 149 mash
Infusion
149 F
90 min
--
Mash out
Temperature
165 F
10 min
Other Ingredients
Amount
Name
Type
Use
Time
0.5 tsp
Coriander
Spice
Boil
5 min
1 tsp
Orange Zest
Spice
Boil
5 min
0.25 tsp
Irish Moss
Fining
Boil
13 min
0.13 tsp
Yeast Nutrient
Other
Boil
13 min
Yeast
Wyeast - Belgian Strong Ale 1388
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 F
Starter:
No
Fermentation Temp:
68 F
Pitch Rate:
-
Notes
Roughly based on: http://justbrewit.net/~dennis/LaDebutDuMonde/
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
Date: 2014-03-03 23:33 UTC
Recipe Last Updated: 2014-03-03 23:32 UTC
I actually took these on the computer while I was going.
Photos:
Fermented at 68F until March 7th (I think). Then cold crashed at 1*C until2014-04-24
The final beer tasted rather awe-full. I do not know if it is doomed or if it just need more time given the high alcohol. The taste wasn't of the harsh alcohols but rather maybe a bit cidery (could be from the sugar). I guess we'll wait and see but I do not have high hopes
Original Wordpress ID and Date: 7541, 2014-03-03_213319
Saturday, March 01, 2014, 08:08 PM
Really nothing special. I made the regular lentiltaco stew. Followed the recipe without really any changes except maybe that I used red onions and went heavy on the zucchini. I also topped it with cheese
Original Wordpress ID and Date: 7536, 2014-03-01_200852
Thursday, February 27, 2014, 07:18 AM
I was still bummed about yesterday's issues and I had a bit of extra time this morning so I made breakfast garden rolls. The filling was just 2 scrambled eggs and about 1/3 of a Gimme Lean sausage, cut and sautéd. And, when I was assembling, I added a small amount of part-skim mozzarella. (plus some salt and pepper)
I made two with the 22 cm wrappers but I had a lot of extra filling so I made a larger one with the 33 cm wrappers that could hold it all. It was a bit hard wrapping with warm, wet ingredients but it ended up fine. Just a bit loose.
I put them on a baking sheet with non-stick aluminum foil and sprayed them with pam. I baked them at 425 for 15 minutes.
They came out pretty good. Fairly crispy and harder. The cheese was melted (the main reason for baking them) and they held together very well. Clearly, this would have been preferable the day before.
Original Wordpress ID and Date: 7530, 2014-02-27_071846
Wednesday, February 26, 2014, 09:01 AM
After the success of crepes the last time I decided to try to make reuben crepes. I made crepe batter with Alton Brown's Recipe (not copied), halved, and with rye flour. I also used almond milk instead of regular milk, Brummel and Browns instead of butter. And I combined it in a cup and used the immersion blender. I did it in the morning for tonight. It was very thick but I assumed/hoped it would thin with time.
Well, tonight I went to make the creped and it was way too thick. The first one barely spread and was impossible to flip. I added some water and tried again. They also failed so I tried to make it thicker. Nope! They would spread but I couldn't get it to flip. When I would try to pick it up, it tore.
I have a lot of ideas of what may have gone wrong. They are as follows (in a_rough_ order)
So anyway, next time, I will go back to the eggy recipe from last time but I'll use 50% rye flour. You can see the final rye-egg mush I had at the end in the photos
I had all of the stuff out for making reubens (see the photos). So I pulled out the [22cm] rice paper wrappers and made them into garden rolls. I added a tiny bit of the rye mush (so I could say it had rye) and I also added caraway seeds. As you can see from the photos below, they did a pretty good job getting into rolls but I wanted to melt the cheese.
I recalled seeing someone pan-fry the garden rolls so I tried that. I used a thin layer of oil and pan fried them. Well, they did not hold up well. They stuck to the bottom of the pan and tore. The parts that did not stick were quite good. The roll was kind of crispy and bubbly.
I do not know why it didn't occur to me to bake them. It would have been less oil and certainly less rough. Next time.... (update: see this post. Baking worked very well)
Not much to say here. It occurred to me that while I claim the best way to cook all vegetables is by roasting1, I have never tried it with green beans. I read around and settled on 15 minutes at 450. They were pretty good. Mushier but I enjoyed them.
Original Wordpress ID and Date: 7526, 2014-02-26_090116
Okra may be the exception but I think I should try again. ↩
Tuesday, February 25, 2014, 10:24 AM
I wanted to make broccoli and chicken in a "cream" sauce but I didn't want the calories. I decided to try to make a sauce with white beans to thicken. I also wanted to add a bit of bourbon to the sauce since I had a cream sauce earlier with dramboie which was really good. I read a bunch of different recipes and settled on doing the following for two servings:
I sautéd
I deglazed the pan as they were done, added a bit of oil and cooked up
When they were cooked, I added
I cooked it for a bit and moved it to a container and immersion blended it (It wasn't deep enough in the pan). I then added
Meanwhile I chopped and steamed about
I sliced the chicken* and combined it all together.
*When I sliced the chicken, I found it was not as cooked as I thought so I sautéd it, sliced, in a separate pan to cook fully.
Overall, the flavor was a bit strange. It had a slight grittiness that could have been from the beans, though maybe form the corn starch. The coconut part of the almond-coconut milk gave it a slightly curry-esque flavor too. Overall, it was not amazing but not awful either. I would certainly try it again and try to improve upon it. I do really like the idea of the white-bean cream sauce since it give it a lot of protein without using real cream. And it is a very filling meal without a ton of calories. The color was also a bit strange but it is hard to see from the photo
Original Wordpress ID and Date: 7517, 2014-02-25_102455