Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 273
KitchenKatalog: Blog 273
Sunday, November 17, 2013, 09:05 PM
Homebrew 008
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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
Saturday, November 09, 2013, 12:12 PM
This was a big and complicated meal. I will try to remember all of the different things. We made food for us and Meredith's room mate. We wanted to make something fancy but we didn't want seafood and we were avoiding dairy. We also had a pumpkin with no plans. So, we made the following: Baby Kale Salad with Pomegranate, African Peanut Soup and Pumpkin Croquettes.
The recipe it is based on is below. The salad was AMAZING. It was my favorite part of the meal. We used a "baby power green" mix that was baby kale, baby chard and baby spinach. It was well chopped. We used a full pomegranate's arils and finally, wild black rice. We also made the dressing. We sautéd the shallots with a lot of added minced garlic in a good bit of olive oil (and then went much lighter on it in the mixing it all). I used the immersion blender to emulsify everything and that worked really well. The dressing had a huge amount of flavor and the garlic was prominent (which was a good thing). We used about the amount of walnuts that it called for but it needed more. Finally, the feta cheese was served on the side.
The texture of the salad along with the pomegranate was perfect. Everything melded nicely and all of the flavors really came together. We will certainly do this again!
We did something likethis before and we followed the general idea but totally different seasonings. Since we were trying to avoid cheese, we went heavy with fresh herbs (sage, rosemary and thyme). We again used bacon (6 thick slices, about 2/5 lbs, half Maple and half Dry rubbed. Cooked in the oven) and used some bacon grease in place of the olive oil. We used about 1/2 cup chickpea flour instead of what it called for since we made extra pumpkin.
To soften the pumpkin, we deseeded it and sliced it into 8 slices. We microwaved them for about 20-25 minutes instead of roasting since we didn't want to take too long. The slices were the right size that between a fork to hold and a spoon to scrape, it was pretty easy to get the meat off. It was a pie pumpkin so it wasn't huge but did have a lot more flavor.
We mixed everything together and formed croquettes. We pressed them into Panko and baked them around 425 for 45 minutes, flipped them and baked for 10 more.
Meredith and her room mate thought they were good. I thought they were a bit too rich and maybe even a bit smokey. They browned nicely enough. I would do them again but I'd first look into alternative flavors than we used.
This recipe is one of Meredith's favorites and she did most of the construction. The soup was very good. You could really taste the different flavors meld. I got hints of carrot soup and tomato soup with a bit of a peanut flavor and a bit of spice.
Her recipe/instructions are as follows: Note that this is just a rough guide. It is pretty forgiving and you can adjust to taste
Sweat the onions with the jalapeno over low heat in a little olive oil until translucent. Add in the carrots and peppers and crank the heat up to medium. Stir in cumin, tumeric, cayenne and powdered ginger. Toss in peanuts and brown a little and add the fresh grated ginger and garlic. Stir until fragrant. Add the broth and tomato paste
Bring to a simmer
Ladle out a cup or so of the warmed broth and stir it into the peanut butter/combine until smooth and creamy, then transfer this back into the soup.Add apple cider vinegar
Use immersion blender to thicken the soup, but you want to keep a chunky texture
To serve:
Place chopped kale in bowls for serving and ladle the hot soup on top to wilt slightly.
scatter some roughly chopped peanuts over the top and serve with sriracha
Pomegranate, Kale and Wild Rice Salad with Walnuts and Feta (from Pinch of Yum)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 6870, 2013-11-09_121243
Friday, November 08, 2013, 12:09 PM
I made Pozole at Meredith's for lunch. I had bought most of the stuff but didn't get to make it so I brought it with me and made it there. I use the standard recipe but I again broiled the tomatillos. I also sliced the poblanos (I did 3 small ones) and broiled them so that I didn't have to deal with flipping them or deal with the seeds.
I also used two jalapeños instead of serrano since it's what I had. I actually used the spinach which I think is the first time. Usually, I skip it.
The flavor was interesting. It had a good aroma and the initial bite was flavorful but then it fell kind of flat. Maybe it needed to cook down and concentrate more.
Original Wordpress ID and Date: 6867, 2013-11-08_120947
Wednesday, November 06, 2013, 10:19 PM
I had about 2.5 lbs of broccoli I was going to use for something else but I didn't have the time. So, I decided to make broccoli fritters. But, since I had so much broccoli, I decided to experiment. The idea was to make half using a method similar to the cauliflower fritters. I actually found a Smitten Kitchen Post(they also did the cauliflower ones) and I used that for inspiration.
The other idea was to finely chop broccoli and make it in the food processor. This idea was more a la falafel. I went as far as to also add half an onion for extra flavor.
Anyway, my recipe and procedures are below. I really had to bake them for a long time. It took 40 minutes on the one side for them to get brown and then 12 on the other. I wonder if the silpat made them brown less. Next time, I'll go back to non-stick aluminum foil or parchment.
The mashed version was better. The flavors were more what I liked which is probably from the broccoli being more cooked. And, maybe the onion was a bit too overpowering in the food-processor one. In both photos, the ones on the left are food processor and the ones on the right are mashed.
Broccoli Fritters 1 (Food Processor)
Combine in food processor
Pulse to chop and combine. You may need to use a spatula to help mix.
Form into patties on pammed tray with something to prevent sticking (silpat, non-stick aluminum foil, parchment). Pam other side of patties.
Bake at 425 for 35-45 minutes or until bottom is browned. Flip to cook other side (about 10-15 min)
Broccoli Fritters 2 (Mashed)
Chop broccoli and steam until tender (about 5-8 minutes). Drain and let cool slightly and mash with a potato masher.
Add the rest of the ingredients and combine. Adjust flour to desired consistency.
Form into patties on pammed tray with something to prevent sticking (silpat, non-stick aluminum foil, parchment). Pam other side of patties.
Bake at 425 for 35-45 minutes or until bottom is browned. Flip to cook other side (about 10-15 min)
Original Wordpress ID and Date: 6862, 2013-11-06_221958