Journal

2013 - Week 8 Cooking Results

Tuna Noodle Casserole (p18 Cook's Country February / March 2012)

So this is was a challenge.  Between the time that it took, and trying to be helpful to Brandon as he was fixing our table, and trying to make dinner in a timely fashion.  Helpful won out over timely as we ended up eating at 10:PM.  I used a bottle of Roasted Tomatillo Salsa Verde to spice it up a bit.  It turned out well, we both liked it and even though we were eating very late, it was still a good meal.  The leftovers disappeared quickly.

Pasta with Roasted Onions, Radicchio and Blue Cheese (RC Cook's Country February / March 2013)

Delayed until next week.​

Hearty Spanish-Style Lentil and Chorizo Soup (p19 Cook's Illustrated March / April 2013)

So I had some Spanish Chorizo sitting in the freezer from...a while ago.  To get this to all come together on time I really should've started when I got home (but I napped instead), This was probably not the best idea for a weeknight dinner, since it does take a while to make, but the final product was very good.  I imagine that if the chorizo doesn't exude that magical red liquid, then this wouldn't turn out so well, but if you get some of the good stuff, you are pretty much set.  We were both happy with the dish, but not so happy with the lateness of the hour.

Foolproof Spaghetti Carbonara (p11 Cook's Illustrated March / April 2103)

So I've never really had that much of a problem making spaghetti carbonara (besides, even failure of this tastes pretty good), but this was an interesting way to do it.  The bacon that I had taken out of the freezer was a bit thick, and I think ended up being to much, so I trimmed the bacon back a bit ​(it was surprising to me too) and went from there.  I rendered enough fat off to generate the sauce and it came together well.  It did seem a bit complex, but it worked, so maybe someone would need this, but maybe a bit of overkill if you've done it successfully before.

Bison Burgers

Topped with a bit of bacon (bought at Big Boy Meats), and fried in the bacon fat, it was nice to have the bison grace our table again.​  The bacon itself was pretty good, prefer crooked gap's better (though the big boy bacon was cleaner cut).

Quick Ground Chicken and Bean Tacos

This was a little milder then I intended, but still ended up working out pretty well.  Combined the chicken, beans, spices, onions, tomatos and tomato paste together to form the base of the ​taco, then topped it with your normal things.  Quick to do, made for an easy Sunday night.

​

2013 - Week 8 Cooking

So Shannon requested Tuna Noodle Casserole, and she reminded me that we had one that was not so good (2012 Week 45) and then another that was a lot better (2012 Week 13) that we also ended up delivering to Chris & Holly, shortly after the birth of Mr. Health.

  • Tuna Noodle Casserole (p18 Cook's Country February / March 2012)
  • Pasta with Roasted Onions, Radicchio and Blue Cheese (RC Cook's Country February / March 2013)
  • Hearty Spanish-Style Lentil and Chorizo Soup (p19 Cook's Illustrated March / April 2013)
  • Foolproof Spaghetti Carbonara (p11 Cook's Illustrated March / April 2103)
  • Bison Burgers
  • Quick Ground Chicken and Bean Tacos

2013 - Week 7 Cooking Results

Connecticut Steamed Cheeseburgers (p13 Cook's Country February & March 2013) (toying with the recipe)

So I did this again, left he recipe the same. (even the sprinkling of cheddar on top at the end), but I also put a small cut of Stichelton from the Cheese Shop in the middle.  Now because of that the tops broke open a bit and didn't look great (until I sprinkled the cheddar over at the end).  It added the little funky fun from the Stichelton.  Quite the good thing, a new way to make a burger from time to time.

Green Rice Casserole (p20 Cook's Country February & March 2013)

So this was postponed from last week and then I finally got around to making it last night (luckily most of the ingredients were not of the spoiling variety).  This actually turned out pretty well.  Basically it's spinach, rice and a whole bunch of cheese to add fat (cheddar and cream cheese).  I had my doubts, but we both liked it.  I, admittedly added a dash or two of hot sauce to it., but even without, it was pretty good.

Tagliatelle with Quick Lamb Sugo

Lamby, lamb, lamb.  This came together quickly, left me with a whole lot of tomato juice leftover and all and all this turned out well.  I ended up making this on Monday, which means I didn't get a chance to get some Pecorino Reserva, but used Parmigiano Reggiano, instead.  Still went over well.

Skillet Chicken and Mushroom Pot Pie

After having an excellent valentines dinner at Baru 66, I followed it up by making something relatively quick and homey.  Some of the directions on this I question.  It just seems to go to fast, high heat on almost everything.  This seems like it doesn't give much of a grace period to those who may not have prepped everything, or can't pay exactly the closest of attention.  Even so, I changed it up a bit, added a bit more spice, especially a bit of red pepper flakes.  Since the mushrooms didn't come in an appropriate weight sized packaged, I used a couple of ounces less (rather then a couple more).  I also peppered the toast, which added a bit more.  Turned out real well, I'd make this again.

Big Fork Bacon Sausage (on a bun, curiosity got the better of me)

Pretty good.  Nice flavor, probably be better cooked over a fire.

2013 - Week 6 Cooking Results

Green Onion Sausage Pizza

A return to form, fitting for the particular day that it was on.  I didn't roll the dough up enough to prevent the sauce from spilling off, so one corner of the pizza was a bit soggy, while the others had the nice crisp crust that one expects.  I'm glad I have more of the green onion sausage, that reminds me.  I need to find a time to do the Jerry and Nay & kids pizza party.

Black-Eyed Peas with Greens (p11 Cook's Country February & March 2013)

Ok, so there are a lot of things that I avoid, because I think, hey, I probably won't like that.  Collard greens has been one of those, but seeing pictures of Ben cook down the greens and rave about the taste, I figure it was worth a shot, especially since the grocery store I go to had cartons of fresh greens already chopped up and ready to go (which, well makes it much less of a time investment).  So a cooking we go.  As a label reader I was surprised at how nutrient rich the greens were.  I admit, when it told me to dump out the bacon fat...  I didn't, but even so, it was still pretty good for you I imagine   It had a very nice flavor, the peas blunted the expected bitterness, and there wasn't enough to even trigger Shannon's sensitiveness to bitterness.  I had mine with a dash or two of hot sauce, Shannon's was plain.  So this makes me more curious, and I'm looking forward to further experimenting into this area of southern cooking.

Connecticut Steamed Cheeseburgers (p13 Cook's Country February & March 2013)

I was expecting this to be not so good.  And I actually thought about skipping it and just making burgers, but I made this and it actually turned out surprisingly good.  It didn't hurt that I used a very nice Gruyere to top it off.  But even so it came out tender, juicy and delicious.  Maybe this would be something that you could modify and start off with a quick high heat sear, then steam them complete.  Or put some cheese in side, or something of the like.  I'll have to play and figure out what I want to do here.

Green Rice Casserole (p20 Cook's Country February & March 2013)

Delayed to next week.  Lots of leftovers in the fridge, figured it's best to get through those before adding more.

Chicken and Rice Soup (p17 Cook's Country February & March 2013)

So it's always a good idea to dress up the generally bland stock/broth that you can buy with more flavor and this was a prime example of it.  The process added a lot of flavor to the stock and made a better soup over all.  The problem here is the time.  I was either napping or got home a bit later then I expected.  I also would've liked more rice in the dish.  I admit, I didn't find the short grained white rice that the recipe wanted (that I was willing to buy), and that even added more time., but even so, it would've been nice to have a bit more.  Tasted good though.

Ham & Eggs in some preparation

So I thought hey, I could do a ham and scrambled eggs thing, or ham and egg sandwiches or etc.  I ended up pulling out a package of the La Quercia Pancetta to top it off.  It was pretty good, and why wouldn't it be?  It ways it was the quickest meal of the week.

Chorizo and White Bean Stew (p40 Bon Appétit February 2013)

Ok so I had remembered seeing fresh chorizo out at Whole Foods, and this is what the recipe called for, so I made a special trip out there.  The dish came together relatively quickly and tasted pretty good.  The chorizo itself was just kinda...well ok.  Not under spiced, but not that good either.  Not like the magic that the Spanish chorizo that I have purchased before.  Even so, it turned out to be quite a nice meal.

2013 - Week 6 Cooking

  • Green Onion Sausage Pizza
  • Black-Eyed Peas with Greens (p11 Cook's Country February & March 2013)
  • Connecticut Steamed Cheeseburgers (p13 Cook's Country February & March 2013)
  • Green Rice Casserole (p20 Cook's Country February & March 2013)
  • Chicken and Rice Soup (p17 Cook's Country February & March 2013)
  • Ham & Eggs in some preparation
  • Chorizo and White Bean Stew (p40 Bon Appétit February 2013)

    • 2013 - Week 5 Cooking Results

    No-boil Mac and Cheese with white truffle oil (slightly modified from p30 Bon Appetit January 2013) (really this time I'll use the truffle oil)

    So I added less spice, and added about 1/4 a cup of white truffle oil.  It turned out very bold truffle flavor.  So maybe it would be better to reduce the white truffle oil a bit, to be not so bold and more subtle.  Still, turned out well and disappeared quickly.

    Pan Roasted Brined Pork Chop (modified from p52 Bon Appetit January 2013)

    Second time around, it still came out great, even greater, because the pork was closer to the temperature that it should've been.  Serveed with mashed potatoes and a nice honey mustard vinaigrette.

    So last time and this time I used some of the left over butter and rendered pork fat to bring the mash together.  This is truly a fantastic thing to do.  It carries over the pork flavor to the mashed potatoes with the extra butter that makes a truly great mashed potatoes.  I used a combination of Yukon Gold and Russet.

    The baby greens remind how much I miss my local greens.

    Scrambled Eggs with Chorizo Secco

    So this Chorizo has a wonderful flavor, and I want to find more things to use it with.  This was great., nice flavor to the already good eggs.

    Surprise, more awful burgers to use, putting them in Sloppy Sammy's with other beef

    This worked.  Bury that awful beef burgers in spices, onions and some other beef.  Good stuffs.

    Bratwurst from Big Boy Meats

    These were pretty good.  Nice taste, texture and flavor.  I think they may have even been made by hand, because they were still connected together.

    Green Onion Sausage Pizza

    Delayed until Sunday.

    2013 - Week 4 Cooking Results

    No-boil Mac and Cheese with white truffle oil (slightly modified from p30 Bon Appetit January 2013)

    This tured out pretty good.  I think it may have been a bit too spicy for Shannon, though she still ate it, because I added jalapeno powder and cayenne.  I did, however, forget to add the truffle oil.  This did defeat the purpose.  I guess I'll have to try this again (Shannon said so too).  The quantity that it wanted me to use was slightly bigger then the pans that I had, so I ended up having to split it up into two smaller baking dishes.  I did use extra bread crumbs and butter.  So we'll do this again, with less spice and actually put in the truffle oil.  I used Prairie Breeze.

    Thai Chicken Curry (p30 Bon Appetit January 2013)

    This was pretty easy to come together, other then having to take the extra trip to find the boneless skinless chicken thighs (come on Hy-Vee in Windsor Heights).  I used green curry paste, because I couldn't find the yellow that they wanted (I admit I didn't look that hard).  It was pretty good.  Served over some rice for a nice meal.  The herbs died in the fridge before they could make it on to the dish (cilantro looked gross).

    Pan Roasted Brined Pork Chop (modified from p52 Bon Appetit January 2013)

    Ok so maybe it's not fair to talk about how well this came together.  I didn't have bone in pork chops, but I did have Berkshire pork that I got from Big Boy Meats at the New Bo City Market in Cedar Rapids (visiting for my Mom's birthday).  I love the Berkshire taste, so adding that with the additional efforts to go through to make an extra good piece of meat.  Woah mama.  This really turned out good.  Without the bone, the times were drastically shortened, but it still had a nice color and crust on it.  I was very happy. I was originally going to make a full one for each of us, but I took out the second chop a little late, so it was still a bit frosty.  So I guess I'll have to do this again next week.

    The potatoes were a combination of whole milk, butter and Harbison (Brett recommendation .  I then used the leftover butter in the pork pan, to cook some garlic and added that to the potatoes as well.  It made for quite the amazing (though not the best for you) side.  Oh...and wicked expensive to (the average food cost over the past year makes more and more sense).

    I had a jar of apple sauce my mother made in the fridge, so I used that as well, along with some focaccia (I tried to buy something at La Mie, however the line was huge).

    Excellent meal, just amazing over all.

    Egg Salad with Sweet Pickles and Celery and Sriracha

    I love egg salad from time to time, and this is one of those times.  Yes yes, people have been using Sriracha to excess, but there is a reason why.  It added a nice kick to the egg salad.  It was a nice, easy quick meal.  Good call, where ever I read that, good call.

    Steak Mole with Cilantro

    So, uh, this was skipped, I was recovering from a nap, Shannon was hungry, so I quick like made some steak sandwiches.  I used the steak from Omaha's and they turned out ok, I've certainly had a lot better, but it wasn't as bad as the hot dogs and hamburgers.  I still wouldn't recommend it.

    Eggs on Toast with Chorizo

    So I have this Chorizo Secco from Charlito's Cocina by way of The Cheese Shop.  I bought it on the recommendation of Brett.  I had sampled it once before and liked it so this is what I thought of.  It was good.  I think I'll do a dice and then do it with some scrambled eggs.  That should be good too.  The Chorizo Secco is delicious, the combination made for a great dinner too.