Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 273
Tuesday, November 19, 2013, 08:29 PM
I had been wanting to try making wontons "fried" in the oven so I decided to make them with mushrooms. I took a small onion and cooked it down / sautéd it (but slower and with more oil than usual). I used about 2 Tbsp of canola oil. I then thoroughly chopped 8 oz baby bellas and 8 oz crimini. I let them really cook down and added some white wine and I let it cook down even more. I then took half out and immersion blended it so it was a mixture of chunks and smooth mushroom.
I then made a bunch of different wonton types as you can see from the above and below picture. The complete half-folds held the most which was good to know for the future if I want to use something else and actually fill it. Some of the other kinds were cook but really didn't hold much. Actually, the trick I figured more and more was to use less filling. I also used a pastry brush to wet the edges instead of my fingers so that it was easier keep my hands dry.
I cooked them at 350 for 20 or so minutes
I also made seitan using the same idea as here with even less soy. I also used white wine in the sauce. I made 2x the recipe and froze half for another time. Again, I mixed it first in a bowl and then the food processor. That works really well to not make a mess.
Original Wordpress ID and Date: 6930, 2013-11-19_202919
Monday, November 18, 2013, 08:43 AM
I made Beef Bulgogi based on the recipe below, but I made a bunch of changes. I will still include the recipe, but here are my changes:
I used tri-trip beef which had some more marbling and only 0.6 lbs. I froze it for 40 minutes to become easier to cut. I then thinly cut it. I marinated it overnight and cooked it on the cast iron pan. I deglazed with white wine and added that sauce
They were very, very good. One piece was not really cooked enough but the rest of very good. Maybe a bit salt, but still, it had lots of flavor. I would certainly do this again
I also tried to make stir-fry broccoli by first steaming it and then mixing it with a sauce of 1/4 cup Soy Vey and 2 Tbsp vinegar and 1 Tbsp sriracha. However, it was too wet and basically just cooked the crap out of it. The broccoli was good, but way over cooked.
Finally, I had pickled red onions. I made them based on the recipe below but I used regular salt instead of kosher salt. I used less but it was still too much. It was way too salty! I would definitely do it again but with_lots_ less salt
Beef Bulgogi (from AllRecipes)
local copy -- password is the name of my dog, all lower case)
Pickled Red Onions (from Smitten Kitchen)
local copy-- password is the name of my dog, all lower case)
Original Wordpress ID and Date: 6924, 2013-11-18_084308
Sunday, November 17, 2013, 11:24 PM
I made cauliflower fritters using my regular recipe/procedure. This was the first time I actually used feta and I liked it a lot. It gave a nice salty flavor and really made the fritters more interesting.
I also made something like chicken Cordon Bleu. I took chicken tenders and pounded them somewhat thin (though I should have gone thinner. I then laid a small slice (~1/3 oz) of swiss cheese and then a slice of ham. I folded it over and pressed it together. I tossed it in a bit of flour that had been salt and peppered. I then cooked them in the cast iron pan. I had a few problems with the pan. Most notably, I was unsure of how hot it was and I think it was still too cool when I added them.
Also, since my meat thermometer died, I was not able to check the temp. This led me to overcook them. Still, a combination of the gooeyness of the cheese and the saltiness of the ham made it pretty flavorful. I would do them again. Or something like it.
Original Wordpress ID and Date: 6917, 2013-11-17_232459
Sunday, November 17, 2013, 09:05 PM
Homebrew 008
(PDF) (TXT) (HTML) (xml local)
Dirty Brown (From Jamil)
By Brewing Classic Styles
Method:
All Grain
Style:
American Brown Ale
Boil Time:
60 min
Batch Size:
1.25 gallons (fermentor volume)
Boil Size:
1.7 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.043 (recipe based estimate)
Original Gravity:
1.059
Final Gravity:
1.015
ABV (standard):
5.77%
IBU (tinseth):
41.2
SRM (morey):
23.02
Fermentables
Amount
Fermentable
PPG
L
Bill %
2.5 lb
American - Pale 2-Row
37
1.8
87%
2 oz
American - Caramel / Crystal 40L
34
40
4.3%
2 oz
American - Dark Chocolate
29
420
4.3%
1 oz
American - Caramel / Crystal 60L
34
60
2.2%
1 oz
American - Victory
34
28
2.2%
Hops
Amount
Variety
Time
AA
Use
Type
IBU
0.11 oz
Horizon
Pellet
13
Boil
60 min
23.14
0.25 oz
Amarillo
Pellet
9
Boil
15 min
18.06
0.44 oz
Amarillo
Pellet
9
Boil
0 min
---
Mash Guidelines
Amount
Description
Type
Temp
Time
3.7 qt
Heat to 165
Infusion
152 F
60 min
--
Mash Out
Temperature
168 F
10 min
4.4 qt
Dunk into 175
Sparge
168 F
10 min
Starting Mash Thickness: 1.3 qt/lb
Yeast
Wyeast - American Ale 1056
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 F
Starter:
No
These are my notes. I was also bottling Brew 006 at the same time
I had put the fermenter in the fridge on Thursday Night to cold crash (about 48 hours)
Original Wordpress ID and Date: 6907, 2013-11-17_210518
Friday, November 15, 2013, 09:36 AM
I made my regular roasted veggies. All I did was mix two small potatoes, most of a butternut squash (it was on the way out), two peppers, and half an onion. I mixed it with olive oil and a bunch of seasonings (salt, pepper, rosemary, TJ's 21 Seasoning Salute). I roasted them in the oven 400 for 25 minutes, then I added two chicken sausage links and let it go for another 20 minutes or so.
It was very good as usual. There wasn't much to it but it had a lot of flavor. And the roasting rosemary made it all smell great.
Original Wordpress ID and Date: 6902, 2013-11-15_093644
Thursday, November 14, 2013, 09:36 AM
This was a pretty simple side dish. I just took mushrooms, washed them and then I steamed/boiled them in a mixture of white wine and extra dry sherry. I added salt, pepper and some seasonings.
Kind of plain but easy and a good side. I would serve it as a meal with a few poached eggs to make it more interesting.
Original Wordpress ID and Date: 6899, 2013-11-14_093619
Tuesday, November 12, 2013, 11:52 AM
I made spaghetti squash with homemade sauce. As I have done many times in the pasts, I did the squash in the microwave by first halving it and scooping out the seeds, lightly oiling it, added salt+pepper, and microwaving for 10-15 min. This time, they squash was small so I did two of them with the intent to make 3 portions.
I made the sauce with just browned onions and a 28oz can of tomatoes. I_slightly_ drained the tomatoes but not much. I let it cook down and added seasonings including salt, pepper, garlic powder, Trader Joes 21 Seasoning Salute and finally some balsamic vinegar. I separate chopped Low Fat Garlic Chicken sausage and some pepperoni. I tossed them in a separate pan to let it all cook down (and the pepperoni fat to render out).
I scooped all of the squash into a bowl, added the sauce and meat, and tossed. I split it into one dinner and two lunch portions (one for the next day, one for the freezer).
The whole thing came out very good. Not as sweet as last time, but still good. I think the pepperoni flavor got a bit lost. I should either use more or skip it next time. The garlic sausage was nice. I liked the flavor and it complimented well
Original Wordpress ID and Date: 6885, 2013-11-12_115214
Sunday, November 10, 2013, 05:01 PM
We weren't sure what to make but we wanted to use up some extra stuff and we were at Trader Joes. We decided to buy potato skins and make a pizza to split.
The pizza is 8 oz of the Trader Joes Garlic and Herb crust. We made a brussel sprout hash with half a package (also from Trader Joes but we already had it) of shredded sprouts and some turkey bacon. We then added some white-wine garlic sauce from TJ's. We also spread the sauce on the pizza before we topped with the had. We finally topped it all with grated parm cheese. So overall, we each only had 4 oz of dough.
The pizza was pretty good. The crust added a lot to it but I don't think I like it independently of a pizza that can actually work with the strong flavors of it.
2013-11-22 Update:
I forgot to add that we also made the pure chocolate mousse as we had tried before. We followed the same basic idea but I think we stopped too soon. It was more like pudding than mousse. Oh well. It was still rich and decadent. I would do it again.
Original Wordpress ID and Date: 6877, 2013-11-10_170123