Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 277
Sunday, October 13, 2013, 06:25 PM
Meredith and I made breakfast for us and Emily. I made the butternut squash hash. It was pretty simple. I just cooked the squash on low to medium low (with and without a lid) until they were mostly cooked then I upped the heat to brown. We added a bunch of sliced kale about 1/2 way into cooking. I used salt and pepper but nothing else too fancy since I was preoccupied while cooking. I finally poached a few eggs into the squash and finished it on the broiler.
Meredith assembled the breakfast pizza. We started with a whole doughball but it was one of the wet from the other day. Between the texture and it being right from the fridge, it was hard to form. As you can see, it is the size of a normal pizza (made with 8 oz) but this is with 16 so it was much thicker.
The pizza was a huevos rancheros (ish) pizza. The "sauce" was mild salsa. We first cooked it jalapeños and cheese and then about half way, added the eggs (just two), kale and then the avocado when it came out.
Both the pizza and the hash were very good. The hash could probably have used more flavor and more crisp (which is harder to do with squash). The pizza had a great flavor and texture but was too thick (as expected). I would have liked a bit more salsa but it was well within the realm of personal preference.
Overall, there was a lot of food and it was very, very good
Original Wordpress ID and Date: 6748, 2013-10-13_182522
Saturday, October 12, 2013, 05:55 PM
We had a bunch of friends over and did make your own pizza. Not much to tell here. The usual toppings including:
We used TJ's dough balls. Note to self, when quick-defrosting a dough ball, put it in a bag. The included bag did not suffice and we had a few wet dough balls.
We also made our Roasted Broccoli Cheddar soup. We followed the basic recipe except roughly 1.5-2.0x it. And we used real onion in addition to scallions. Finally, we used Osem to keep it meat-free. A minor change we did was to cube the cheese instead of shredding. This to make it easier (no need to clean the food processor) and we figured it would cook fine. However, it seems to have burned a bit on the bottom. We need to be more careful of that.
Oh, we also added some crushed red pepper to the soup and some garlic powder to the roasting broccoli.
No picture.....
Original Wordpress ID and Date: 6745, 2013-10-12_175500
Friday, October 11, 2013, 05:10 PM
Meredith and I made this meal together for when Emily was here.
First the tofu. Meredith had done something like this before and we tried again. We took extra firm tofu and pressed it pretty hard to try to drain it more. We then marinaded it. The original marinade was a combination of: garlic powder, liquid aminos (soy sauce), sesame oil, sriracha, rice vinegar, worcestershire sauce, salt, pepper and a bit of water. We let it sit for two days however, we decided that we wanted a stronger flavor and darker color so we added some Soy Vey to it about an hour before cooking. We cooked it in the oven at 425 for about 30 minutes (flipped halfway).
They came out pretty good. Meredith said they weren't as crispy as before and not quite as good. Oh well. We still liked them.
The vegetable pancakes were inspired by the recipe below. We basically followed the idea but added extra carrots (grated by the way) and roughly 1.5 times everything else (except that salt, which was a mistake). We mixed them in two bowls since it was so much and kept combining as needed. We added the flour and eggs but kept adding flour and eggs until we basically liked the consistency. We were not super careful with keeping track of how much we added and kind of played it by ear.
We baked them on non-stick foil at 425 for 25-30 min, flipped them and then another 10 (inspired byzucchini fritters and the like). Instead of the included sauce, we used the marinade from the tofu. It was mostly Soy Vey but also some of the other seasonings.
The pancakes turned out pretty good. Lots of veggies! They could have definitely used more salt. And maybe a bunch of other seasonings.
I like doing this kind of pancake in the oven. They come out pretty good and we can skip the oil! Of course,_real_pancakes would probably not work out so well.
Japanese Vegetable Pancakes (from Smitten Kitchen)
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Original Wordpress ID and Date: 6738, 2013-10-11_171014
Wednesday, October 09, 2013, 10:26 AM
Meredith and I made falafel. Actually, the dough was from 2013-09-18 that was frozen. It got a bit too warm in defrosting making them come out very flat and hard to shape well. It wasn't a big deal, but in the future, I need to remember to not let it get too hot in defrost.
Instead of my usual za'atar dip, Meredith made really good tzatziki. We used the food processor to grate the cucumber and then used the salad spinner to get a lot of liquid out. The salad spinner worked really well even though it's a junky spinner. At some point, we'll get a better one that would work even better.
She made the dip with the following (in addition to cucumber and non-fat yogurt)
She mixed them up and adjusted to taste. We also served it with sliced cucumber.
Original Wordpress ID and Date: 6733, 2013-10-09_102614
Monday, September 30, 2013, 08:58 PM
Homebrew number 005
An Old Warmer
By Justin Winokur (Combined from Jamil's Recipes)
Method:
All Grain
Style:
Holiday/Winter Special Spiced Beer
Boil Time:
60 min
Batch Size:
1.35 gallons (fermentor volume)
Boil Size:
1.9 gallons
Efficiency:
72% (brew house)
Boil Gravity:
1.060 (recipe based estimate)
Original Gravity:
1.085
Final Gravity:
1.021
ABV (standard):
8.32%
IBU (tinseth):
40.2
SRM (morey):
28.46
Fermentables
Amount
Fermentable
PPG
L
Bill %
1.75 lb
United Kingdom - Maris Otter Pale
38
3.75
42.4%
5 oz
Molasses
36
80
7.6%
4 oz
American - Caramel / Crystal 80L
33
80
6.1%
1.75 lb
English Pale
38
3
42.4%
1 oz
Black Patent
25
680
1.5%
Hops
Amount
Variety
Time
AA
IBU
Type
Use
0.25 oz
Horizon
Pellet
12.5
Boil
60 min
40.2
Mash Guidelines
Amount
Description
Type
Temp
Time
5.1 qt
Strike around 165
Infusion
152 F
60 min
--
Mash Out at 168
Temperature
168 F
10 min
3.1 qt
Sparge around 175
Sparge
168 F
10 min
Starting Mash Thickness: 1.33 qt/lb
Other Ingredients
Amount
Name
Type
Use
Time
0.25 tsp
Irish Moss
Fining
Boil
10 min
0.13 tsp
Yeast Nutrient
Other
Boil
10 min
0.25 each
Spices (see comments)
Spice
Boil
1 min
Yeast
Wyeast - London Ale 1028
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 F
Starter:
No
Notes
--------------------------------------
Spice Mix. Note, you only want to use A QUARTER!:
1/2 tsp Cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp allspice
--------------------------------------
This recipe is roughly based on Jamil's Old Ale and his Winter Ale. I also added half of the base as Morris Otter since it sounded interesting and worth trying
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
Date: 2013-09-30 21:07 UTC
Recipe Last Updated: 2013-09-30 21:07 UTC
Below are my notes. Again I use italics to try to differentiate between what I wrote at the time and comments
I will update this later and as I go. Maybe I'll come back and comment too
Wes helped me bottle while we were also brewing an APA (Beer 7). So the timing on this was more spread out.
I tried a bottle while I was brewing. I was actually pretty happy with it. I didn't taste any spice or molasses but it still had a nice flavor. A bit harsh in the throat but really not too bad. Especially since it is 9.2% ABV. I didn't get any aroma but it tasted kind of like a dark brown ale but there wasn't really any roasty-ness. I will come back with more notes next time I have one
Original Wordpress ID and Date: 6720, 2013-09-30_205818
Friday, September 27, 2013, 02:30 PM
I made Snickerdoodles from the recipe below taken out of one of my Dad's recipe books. I used to make them with the recipe when I was much younger so I decided to use it again.
I followed the recipe pretty closely except I used Wolfram Alpha to convert 3.5 cups flour to 17 ounces and 2 cups sugar to 14 ounces. I also just mixed all of the dry ingredients into the wet slowly at the end.
I made big ones since it was supposed to make 35 to 40 but only made 28. I forgot how much they spread. Some stuck a bit but I was able to separate them. I'll do smaller ones and more batches next time. They tasted pretty good. Some were a bit too cooked but still tasted fine.
They were very good. Nice flavors rich taste. I'd make them again if I have a need to.
Snickerdoodles (from ???)
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Original Wordpress ID and Date: 6715, 2013-09-27_143055
Wednesday, September 25, 2013, 07:52 PM
I made cupcakes with seitan. It was a bit strange. I used the seitan I made on 2013-09-17. I shredded it with the grater blade in the food processor. I also did zucchini. I cooked it with sautéd onions, some jalapeños, hot salsa and finally some laughing cow. After that, I followed my regular dinner cupcake procedure. The bottom layer cooked a bit too much. It wasn't burned but it shrunk a bit. Next time a bit shorter.
Anyway, the filling was interesting. I had hoped that the food processor would grate it but, likely due to the springiness, it became more powdered. Maybe a bit like ground seitan. It certainly had the flavor of seitan but lost all texture. I want to look into better ways to make finely chopped. Still, it was pretty good.
I also made kale chips (pictured below) with the method I discuss on 2012-07-31. I tried two things differently. First, I was lazy and didn't cut the stems. The second was that I cooked half of it with the cooling rack in the pan. It actually cooked better on the pan with parchment so I'll know not to do it that way again.
Original Wordpress ID and Date: 6710, 2013-09-25_195225
Monday, September 23, 2013, 07:07 AM
It's not the prettiest picture, but I made lentil moussaka. I followed my moussaka recipe (since changed to note lentils) and my post from last time. Based on the suggestions of the last lentil attempt, I cooked the lentils separately and added it to the main mixture when the time came. I also ~1.5x all of the spices. I do not think it is needed for the beer one, but the lentil one does.
A few other changes were that I cooked the eggplant on a cooling rack over the pan. It think they crisped a bit more. And I forgot the butter in the béchamel. It didn't make too much of a difference making think I can skip it.
I made it on Sunday and refrigerated it and then cooked it tonight at 375 for about 45-55 minutes (I turned off the oven at 45 and let it sit as I did some other things).
It came out really, really good. Lots of flavor and good texture. The lentils were a tad over cooked but really not bad. I would definitely consider doing it with lentils over beef again.
Original Wordpress ID and Date: 6702, 2013-09-23_070701