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Thursday, February 14, 2019, 08:30 PM
Tuesday, February 12, 2019, 07:57 AM
Turkey Taco Bowls. This came out extra wet since I let it simmer for a long time with all of the veggies.
Monday, February 11, 2019, 08:46 PM
I made koefta style meat balls with turkey. The real difference today was that I used the mixer with the metal beater blade to mix it all! That made it so much easier. But I think it also led to a springier meatball that was also kind of dry. Though that could also be because I actually made these last night, refidgerated them, and then reheated.
I want to consider some recipe tweaks to make the mixer-made ones as good as regular since I loved how much easier and cleaner that was.
We had it with salad greens, cilantro vinaigrette (which was still super thick), and leftover harissa
Sunday, February 10, 2019, 09:26 PM
I made chicken and dumpling soup. The veggies for the base were 1.5 onions, and some carrots and celery. I sautéed them pretty well and then, following an article from The Kitchn, pushed them aside and seared the chicken (in batches).
I used 10 cups of water along with (lots of) Better than Boullion. I also added some vegemite. After it simmered for a while and I tasted it, I added some soy sauce and some anchovy paste.
I shredded the chicken in the mixer but I went a bit overboard and made "chicken dust" out of it. Meredith liked it since there were no chicken chunks but I thought it would have been better with larger pieces.
I made dumplings from the My Name is Yeh recipe as we've used before. When I first made these I said to keep the pot uncovered but I think I mis-remembered how I used to do Matzah Balls. I put the dumplings into the rolls of the boil and then let it simmer covered! They came out really good!
I think it was pretty good overall. Not the most amazing soup but not bad either.
Saturday, February 09, 2019, 11:31 AM
I made Millionaire's Shortbread (also simply known as caramel shortbread). I had seen this somehwere and decided it was a combination of two of my favorite sweets! It's basically shortbread topped with caramel and chocolate.
I decided on the NY Times (LOCAL) recipe since it actually gave temperatures1 for the caramel. I followed the recipe with only two changes:
Otherwise I followed the recipe. The only note is that I had to bake it for much longer. I think it is because of the glass pan (it was the closest in area to an 8'x8' pan). I eventually did about 50 minutes with the last 15 or so at a higher temperature.
I also think the caramel making got ahead of me. As seen in one of the pictures below, there are some burned bits. I should have mixed all ingredients and then heated while stirring. I do not think it made too much of a difference though.
I also had to kind of rush it. I cooled it with a fan until I could put the whole thing in the fridge. Even then, I had to just take the edges to serve/bring (meeting friends at a brewery). The middle chocolate was still melted.
Candy making at altitude is actually a very easy adjustment. Since candy making is all about the amount of sugar and water, and since that ratio is exactly defined by the boiling point of water, you can just shift all candy temperatures by the shift in boiling point of water. ↩
Friday, February 08, 2019, 07:30 PM
For our four year (10 including dating) anniversary, we had an easy-but-nice meal. We didn't have a ton of time because fo the baby but we were able to still make something nice.
I made lemon garlic shrimp and sautéed mini bok choy. For the bok choy, I used the pan from the shrimp and use about 1/2 Tbsp of butter. I added a bit of crushed red pepper and salt along with chopped up mini bok choys (from Trader Joes). That all worked pretty well. We also served it with some leftover sourdough from Thanksgiving 2018.
Meredith made dessert as noted in its own post. They were very cute and also very good!
Friday, February 08, 2019, 07:30 PM
Meredith had leftover cake and icing from Mini Cakes so I made cake ball truffles. I didn't actually use that recipe at all since Meredith had everything I needed. I really kind of winged it. I broke up the cake and started mixing it with the icing (just going by feel for how much icing). I then had the epiphany of using the mixer for this and it was much easier (though it also melted the very butter heavy icing a bit). We also added some dollops of blackberry jam to the mix!
I used our cookie scoop (not sure of the exact size) which made it much easier, though a little large for my taste.
The next day I melted (real) white chocolate with a tiny bit of vegetable oil to thin (we don't have any more coconut oil). Some got coated better than others but I think it was, on the whole, pretty good. I drizzled some melted dark chocolate over them.
With the leftover chocolate, I went on a pantry raid to see what to coat and decided to find all of Meredith's Oreo stash. So I coated them (though they are a bit broken up)
Friday, February 08, 2019, 10:28 AM
Meredith made Mini Rosemary cakes for our Anniversary (as a surprise)
Her written notes are scanned below. The main cake was from My Name is Yeh (LOCAL) She had to use Joy The Baker's Cake Flour Substitute (LOCAL). She also followed King Arthur Flour's High Altitude Adjustments.
While the cake recipe Meredith used from My Name is Yeh was a normal cake, she got the idea for the mini cakes from her blog as well. She cooked it in a sheet pan (see the notes for timing).
The tall one is actually six (!!!) layers because each of the three tiers is two layers.
You could really taste the rosemary! And the cakes themselves were really tasty (though a tad dry). Also, the leftover cake and icing went to making cake truffles
See the whole meal picture for a better sense of scale.
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