Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 277
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 ???)
Local Copy-- password is the name of my dog, all lower case
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
Sunday, September 22, 2013, 09:37 PM
I needed something fast since I was cooking for tomorrow (will link to then). I defrosted some TJ's chicken meatballs and I was debating as to what to make. I remember that I had done this last time. I didn't have as much egg so I decided to add pasta. The sauce was the same as last time (Classico Spicy Tomato and Basil)
I make about 1 serving to split between two. I added half of that one side of the eggs. I cooked the egg, then added half the meatballs, some low-fat sharp cheddar and some parm. I put it all in the broiler and then folded it over. Finally, I topped it with sauce and more parm cheese.
The pasta made it_much_ better! It added a nice texture, flavor, and body to the omelet. I would most certainly do it again. The only thing I missed is salt but topping it was enough. I'll add it next time.
Original Wordpress ID and Date: 6698, 2013-09-22_213759
Friday, September 20, 2013, 08:16 PM
I had a lot of kale left and I wasn't very hungry since I ate earlier so I made this. I sautéd kale with some garlic and a pack of canned salmon. Kind of strange but it was fine and quite filling. I actually think it would be very, very good with fresh salmon instead of canned. I'll keep that in mind for future meals. Still, this was quick and easy
Original Wordpress ID and Date: 6689, 2013-09-20_201650
Thursday, September 19, 2013, 08:33 PM
I made tilapia using my new sous vide setup. Actually, the setup isn't for sous vide but it should work. I do want to do some real tests, but in the mean time, I just cooked tilapia from frozen. I started with the water pretty warm, put the fish in, and let it go. However, I only set it to low and when I checked on it a while later, it was not at temp. I was afraid the fish was at the "danger zone" for too long so I tossed it and tried again with it on warm
A few things. The first is that I am unsure of this setup. It blew past the set temp and took a very long time to come down. I do not know if it is a mixture issue or that fact that it may be too strong of a source. I'll investigate. (see the photo below. I'll comment later on making it but it's for beer)
The other thing is that this is simply a piss-poor test of the system. It is pretty boring fish with absolutely no seasonings. I just wanted something fast and easy.
The fish came out pretty well. It was warm when I ate it but that is likely after I plated it. It seemed fully cooked and certainly not overcooked.
I also made sautéd kale. Pretty standard. I just added some salt, pepper and dried onions.
Original Wordpress ID and Date: 6681, 2013-09-19_203308