Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 252
Friday, October 03, 2014, 11:35 AM
I made breakfast for me, Meredith, and her parents. I made sausage sweet potato hash and crispy eggs.
I had defrosted some breakfast sausage patties and chopped then cooked them on the cast iron. Meanwhile, I chopped and par-cooked the sweet potatoes in the microwave. Once the sausage was finished, I took it out of the pan and added the sweet potatoes (2) and a diced onion plus a bit of oil. I let that cook with a mixture of tossing and then pressing. This was with the cast iron pan with medium (5/10) heat.
I salt and peppered to taste.
I saw this on Smitten Kitchen. I followed her procedure basically. I used a small cast iron pan (made for skillet cookies). Once it was very hot, I added a nice bit of oil and let it get near smoking. I the. Added the egg and slightly reduced the heat. As I did more, I got the technique down. I started to loosely cover with a big lid to help cook the tops. I found 2:30-2:45 was the right amount of time. It also helped that I first cracked the eggs into a small dish.
The Crispy Egg (from The Smitten Kitchen)
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Original Wordpress ID and Date: 8970, 2014-10-03_113503
Thursday, October 02, 2014, 02:55 PM
I made a cauliflower casserole from this Kitchn recipe (and copied below).
I prepped it during the day and to then be cooked from the fridge later. I followed the recipe pretty closely with the following notes/changes:
Other than those changes, I stayed pretty true to the recipe
The final result was mediocre though everyone else seemed to like it. I should have given it more time in the oven (likely since it was from cold) and I should have steamed the cauliflower for longer since it was a bit undercooked. Also, it was extremely wet. So next time: more oven, more steam, more cooking down the sauce. The topping worked well enough.
Cauliflower & Sausage Casserole (from The Kitchn)
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Original Wordpress ID and Date: 8958, 2014-10-02_145533
Thursday, October 02, 2014, 01:45 PM
I had been disappointed the last few times I tried to make balsamic broccoli (old recipe). It was never really good and often, mushy. But, since I have gotten a lot better at stir-frying and at understanding the right sauce proportions, I decided I would try again from scratch.
I also had come across packaged, cheap, non-fried, non-canned seitan in the asian market. So I decided to try with the chicken version (though both are also pictured below). The recipe is just for the sauce. It is very roughly inspired by this but mostly just my own playing
For the veggies, I used a large and a small head of broccoli and I trimmed it more than usual (I had a lot so I didn't need the extra bulk from the stalk). To that I added 2 jalapeños and 2 small/medium bell peppers.
This was probably the best attempt at making a balsamic stir-fry. To be improved upon in the future.
Combine all ingredients up to the red pepper. Beat/mix well. Add the canola oil to a hot wok and stir-fry the garlic until cooked and flavorful. Add to the rest of the sauce
Add whatever oil you want for the stir-fry and, once hot, add the vegetables. Let sit for 20-30 second to develop some char and then toss. Repeat a few times and then keep tossing to cook evenly. If there is a lot or it isn't cooking well, you can add a tiny bit of water and then keep tossing while that steams out but try to avoid if possible.
When fully cooked, add the sauce and stir to combine. Keep stirring until it is bubbling and thickens. About 1 minute.
Original Wordpress ID and Date: 8950, 2014-10-02_134546
Tuesday, September 30, 2014, 10:00 PM
This was a thrown together meal using beans and stuff we made earlier in the week.
We basically took the frijoles a la Chara thing we made (see below) and poached eggs in it. Actually, the beans were burning to the bottom of the pan badly so we also used the broiler to help cook the eggs. We served them with warm, whole-wheat tortillas. This was really good with lots of flavor. I liked the bean stuff!
And we made shishito peppers with that linked method. For the dip, I took some low-fat mayo and added white miso paste and garlic powder.
We made this earlier in the week with no real plan on how to use it but figured it would be good to have.
We first made the beans with the recipe below. The only real change was that we used fresh poblanos instead of jalapeños but did use jalapeño brine.The beans cooked this way needed a bit more salt but juice was super flavorful.
Then we made the frijoles a la Charra also with the recipe below staying pretty true to it (with canned tomato) and opting_not_ to blend it. So we just added all of the beans and let it cook. The only change was that we only used two (thick!) slices of black forrest bacon and cut smaller. It worked very well in the above meal!
Jalapeno Pinto Beans (from Homesick Texan by lisa Fain)
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Frijoles a la Charra (from Homesick Texan by lisa Fain)
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Original Wordpress ID and Date: 8920, 2014-09-30_220024
Monday, September 29, 2014, 09:55 PM
We made two different things. We made Vietnamese Cauliflower Wings and [Pescatarian]Pad Kee Mao (Drunken Noodles) with zucchini noodles.
We followed the same recipe as last time except we used a vegan oyster sauce and the Thai Seitan. I also followed my own updated advice and didn't mix the noodles until they were well off the heat. The thai basil was from Meredith's garden. It had lost a lot of its color but still had most of the flavor. Also, instead of a jalapeño, I cut up a few peppers we picked at a farm that day. Actually, we think they may have been red jalapeños. I also just put them in the stir-fry as opposed to on top.
The final product was ok. Not as good as last time. I think it was just incredibly salty from the saltiness of the seitan. And the lime flavor shown through more than last time. Still not bad; just not as good as last time.
This was a bit more work. We had heard a lot about Ike's Wings from PokPok. But we had really no interest in making wings. So we did it with cauliflower instead.
The cauliflower was based on Buffalo Cauliflower.We added a Tbsp of corn starch to the batter and a tsp of fish sauce. I think Meredith may have added a bit more water too. She did the dipping and did a nice job just coating the cauliflower.
For the sauce, I used the basic idea of the recipe but since we didn't need any to marinade, I cut it in half. I even did the thing with the garlic! To make superfine sugar, I used the food processor to grind it into powder.
I simmered the sauce for a tiny bit to thicken and caramelize it. Then, we tossed it with the cauliflower and put it back in the oven
The parts that ended up crisped on the bottom of the pan were the best but the whole thing was good. Maybe a bit salty. Thankfully, the (insane amount of) sugar helped balance the fish-sauce.
Ike's Vietnamese Fish-Sauce Wings (from PokPok by Andy Ricker, page 250-251)
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Original Wordpress ID and Date: 8913, 2014-09-29_215539
Sunday, September 28, 2014, 10:00 AM
I made breakfast for me and Meredith. I baked 4 slices of the Black Forrest Bacon from Whole Foods. I made sweet potato hash using some drained-off grease from the bacon. Finally, I fried an egg (though it didn't fry well)
Original Wordpress ID and Date: 8916, 2014-09-28_100013
Friday, September 26, 2014, 09:55 PM
I had leftover simmering liquid from the other day so I decided to make another batch of seitan. I followed the same basic ingredients except I cut the mirin and replaced it with the juice of one lime and I replace the soy in the wet part with fish sauce.
I think the lime was a lot more liquid since it had a lot of trouble coming together. I ended up adding more wheat gluten and then later having to knead it for a long time.
I also added some water, wine and fish sauce to the simmering liquid. I refrigerated them once they were done.
Anyway, I froze two of the blocks. For the other two, I first chopped them. From here I could tell that they were a bit chewier than the previous ones. It could have been that they were cold (but the leftovers from the other day were also cold and less dense) but I think it was the extra kneading.
Anyway, after chopping it with a knife, I put it in the food processor and "ground" it to the desired consistency. I was really happy that this worked. I could use this in anything that calls for ground meat that doesn't have to cook together (ie, it would need a binder for hamburgers, etc).
They only complaint is that they were a bit salty from the extra fish sauce and the saltier simmering broth.
Original Wordpress ID and Date: 8903, 2014-09-26_215535
Friday, September 26, 2014, 07:37 AM
I made seitan based on the same idea as last time. I really followed the same basic recipe for the dry. For the wet, I messed up and added some extra stuff that I meant to save for the broth. Oh well, it turned out okay though maybe a little bit sweet.
I made more broth and simmered the entire thing. I do not yet know how it is cool, but when warm and cut, it is much spongier. I need to read me to find out what to adjust to change that (not sure I want to, but I want to have the options). I didn't use cheese cloth but I will still keep it in the recipe.
Then, I made the regular broccoli beef (without the marinade) and with a purchased vegan oyster sauce. I decided to try the wok that I attempted to re-season. You could still see the rust underneath but could feel the layer of oil on top. I figured that the worst that could happen is there would be a little extra iron in our food.
Dry:
Wet:
Broth:
Combine dry ingredients. Combine wet ingredients. Slowly add the wet to the dry. Knead by hand to fully combine. Knead in the food processor for 30 seconds. Knead by hand to combine, then split into four servings. Knead to clean up the loaves,Wrap in cheesecloth (optional). Let sit for 15 minutes.
Combine broth ingredients and bring to a simmer. Add rested seitan blocks and simmer (2/10 on induction) for 60 minutes.
Note: This does not include the sesame oil since I often skip it and it does not count calories in the broth since they are negligible in the final product
Item
serv. size
x
Cal
Fat
Carbs
protein
fiber
per
Total
Vital Wheat Gluten
100g
2.5
370
1.80
14.00
75.00
0.60
8.79
21.98
Flour
100g
0.5
366
1.40
80.00
6.00
2.40
9.40
4.70
Nutritional Yeat
100g
0.2
281
3.00
31.00
50.00
25.00
6.71
1.34
Mirin
1 Tbsp
1
33.8
0.00
9.50
0.10
0.00
1.04
1.04
Total
1198.00
5.80
90.70
200.60
7.70
29.06
Per Serving
4
299.50
1.45
22.68
50.15
1.93
7.27
For the full meal, you would want to include the small addition from the (vegan) oyster sauce and the oil used in stir-frying. Maybe 6-8 points of oil total.
Original Wordpress ID and Date: 8880, 2014-09-26_073707