Journal

2024 - Week 10 Cooking Results

Sausage

The other hot dogs in the pack. All Pork, All Good.

Sous vide Pork Loin (Sunday)

First off I modified something I found the internet, and by modified I basically used their ingredients and modified that and ignore the rest.

  • 1 cup yellow mustard

  • 1 cup Dijon mustard

  • 1/2 cup brown sugar

  • 1 tsp black pepper

Mixed together.

I then added a good chunk of that the varied sizes of pork loin that I cut down (before putting them back in the freezer, put that in the vacuum sealer and sealed them up and heated them up to a bit under cooked.

I took this out of the bag, brushed it with a bit more sauce and put it in the oven to finish off. I made some mashed potatoes and served it over that with mustard. I ate leftovers several days afterward.

Chicken Scarpariello

I got a rough day text message and we got something else, so this’ll have to be delayed a bit.

Chicken Juk

Simple, I used stock instead of water. I used sambel olek, since I have more then one container again.

Hamburger

Pork! a few spices and going from there.

2024 - Week 8 Cooking Results

Hamburgers

Lamb! Added a bit of herbs and spices, salt and pepper and some deliciousness.

Baked Potatoes

Used the rest of the potatoes that were in the bag I bought, before things started to grow to much. Bacon, butter, sour cream, salt and pepper.

Mac & Cheese

They had some Beecher’s Hatch pepper mac and cheese at our last visit to costco, so we picked it up. As a note, Beecher’s is part of the Sugar Mountain family of companies, which includes The Butcher’s Table, where my brother has worked for quite a while.

It was quite good, they make a pretty good mac and cheese.

Grilled Cheese

Much to my own failing memory delight, I accidentally ordered 3 loaves of bread. I knew I would have bread to make the grilled cheese, but as things started to come together on Friday, I had one through the food coop and two directly ordered from a baker. So I dropped two in gallon freezer bags then put them in the freezer used the third to make grilled cheese with beef bologna. Good sandwich.

One-Pot “Mary Me” Chicken and Noodles

I skipped over a couple of items. The sun-dried tomatoes, the chives. I replaced the heavy cream with half and half, cause I thought I has already used the only recipe that needed it. I got annoyed by the directions a bit. I juiced the lemon in and poured it in a glass, with the intent to mix it with some elderflower to have a nice drink, only to find I needed about half of it. But since it says, one lemon, zested, I just assumed it wanted the zest only and not the juice.

Even so, it was a pretty good meal. Since we are already married, I guess it works?

Buttermilk Pancakes

Good as always.

A conversation with a friend reminded me that I had some cinnamon soaking in vodka for a bit. My notes about it were simple:

83g cinnamon sticks
706g vodka
Started late 11/21/2021

I took them out on 2/23/2024, meaning it was soaking for 823 days. I sampled a bit and it has a strong cinnamon scent, but is not as spicy as cinnamon “whiskey" I’ve had.

2021 - Week 49 Cooking

I am uncertain as to how the conversation came about, but I came to a realization that has kind of messed me up, in that I am dwelling on it like I would do with things before I was on my anti-depressant. So I've been thinking about it so much, I’m tired. 16 days until my next therapy appointment.

2018 - Week 47 Cooking & Thanksgiving Results

Yet another practice Boston butt

I used a Crooked Gap pork and it turned out very well. The rub was adapted from a book, and advice from my brother. Generally to be happy I tweak and prod and poke and experiment until it’s adapted to my flavor profile, with account taken for heat level for Shannon. The amount of time from start to end did not really allow for this, but I think the ratios:

  • 1/4 c salt

  • 1/4 c brown sugar packed

  • 2 T black pepper

  • 1 T garlic powder

  • 1 T onion powder

  • 1/2 t cayenne pepper

Work as a good base point to move forward. Now the mix of wood, how often I top the smoker container off, when I put in. And I’m thinking a new step, over the last couple of hours, to retain more liquid. If that is done by spray or wrapping the pork. Currently I’m using 1/2 Jack Daniels Barrels oak and 1/2 apple wood (by volume, visually inspected), topping off the container every 3 hours with apple wood.

Anyways, more variables to adjust, more practice to do.

Quick Tomato Chicken Curry

Delayed!

Mutton Burgers

They were good, and after a busy(ish) day.

Pasta

Getting these to come together pretty quickly, as it is. Just a good simple meal.

Thanksgiving

There is a whole stream of photos, that document the progress along the way. My primary take away is that this is a better way of doing things. By limiting the amount of work the day of, it is generally less stressful, especially when you don’t have to worry as much about the semi-exacting timing to get a gigantic bird to cook well. I did not plan that last hour well, I should’ve had a number of things ready to go before then, and I had time too.

The potatoes struggled in the smoker to get that last texture right and I had to finish them in the oven at a slightly higher temperature. This also led to a debate between a few friends as to the proper texture of potatoes in potato salad. I compared it as similar to al dente, but a bit firmer. I’m pretty sure the smoke flavor is associated with the olive oil that they’re in, rather then the potatoes themselves, but I don’t know enough to know for sure. But even so, the fingerlings (Grade A Gardens) were a bit softer and the other potatoes (another producer through the Iowa Food Coop) were firmer. Had I known, I may have cooked them separately.

For the Pork, they were of varied size, and bone size, So some were a bit over 200 degrees and some where a bit under and some were about on. It was a bit challenging and I didn’t have enough things to monitor them all, especially since the climb in temperature at the end was very slow (falling temp outside probably slowed it a bit). Mixed together, I think it was pretty good, not as good as I want it to be, but still pretty good. To serve, I mixed in a bit of apple cider vinegar, the spice mix, and warmed it up in a crock pot with apple cider in the bottom.

I literally misplaced half a pound of Parmigiano Reggiano. I good portion of that meant to go into the mashed potatoes. I still don’t know where it is. So I called an audible and we had garlic mashed potatoes.

Everything else went about as expected. The Cheese spread got some complements and asks for the recipe, I toned down the spice level a bit to adapt to my family. Overall I’m pretty happy, and I was able to be social with my family, as opposed to normally where I stare out the window, sip whiskey for half an hour and unwind the stress.

I want to thank my wife Shannon for helping me pull this off one more year (taking care of all the non-kitchen stuff and some of the kitchen stuff), The support of many local wonderful farmers, and high class shops like the Cheese Shop and Iowa Food Coop. And my family for helping expand the food selection and helping with the serving and etc.

2014 - Week 26 Cooking Results

Grilled Cheese with Garlic Scapes

Ok so I still had some of the chive blossom chevre left, so I used that, but I still have the Garlic Scapes Chevre, so yeah this'll get done next week.  I'm really liking the way these are turning out.  Basically it's Country Italian with Prairie Breeze and differing flavors of Chevre.  Good stuffs.

Lemongrass Chicken

So this was easier than I thought, though, when I went to go make it on Friday, it said you need to marinate the meat for a couple of hours to 24 hours.  So I packed it up, to marinate, and a bit after getting back from the Des Moines Art Festival, I cooked them up.  Good stuffs.  Simple, nice quick.

Chipotle Rubbed Salmon Tacos

After starting the Lemongrass Chicken, this is what I moved to.  This also came together quickly.  I could've sworn I had some chipotle powder, but looking in the drawer, I did not, so I swapped out for Jalapeno powder.  This, of course, added a similar amount of heat, but not the smokiness.  I suppose I could've added a spice that had been smoked, but I didn't really think about it at the time.  These turned out pretty good and that takes us to the end of the Salmon.

Chicken Salad

I've been craving chicken salad, especially chicken salad with dill.  I added a good amount (not to much) and it made for a good meal.

Stir fry with Curry Sauce

So I thought I had soy sauce, but I only had a tiny amount left, so I winged it.  Not that this recipe didn't already call for winging it to some extent.  So I just vaguely followed the directions and riffed with what was in the fridge.  It worked out pretty well.

A little family reunion

So on Thursday my sister Lovina and her family Flew into Des Moines and we ate a late lunch at Hoq (minus Shannon who had to go back to work) where my brother is working these days.  It was nice to chat about the things in our lives.

Friday Morning Shannon and I headed up to our Hotel in Cresco, Iowa, via a meandering, avoiding highway route through the middle of the state.  Our first stop was in Grundy Center.  We started to play the "Find Premium Gas" game, and ended up filling up at Family Foods, because nobody else in town had Premium.  Then stopped across the street at Park Place for lunch.  The food was ok, their secret sauce was basically thousand island with dill.  The peach pie was pretty good.  Good Crust, and since they were canned peaches (which made me sad), I also thorized, and am probably right, that the secret to their peach iced tea is the peach syrup that comes in the can.  That's pretty much what it tastes like.

Then we moved on.  Driving down roads, through small towns, and generally enjoying the ride. 

We saw a sign for a historical marker, and then quickly turned on to the side road to see the marker.  We passed a small cemetery, but saw no indication of a historical marker after that, and after a mild detour, we ended up at The Little Brown Church in the Vale.

Near Nashua, it is a little brown church (clearly an accurate name).  It has models of the church (Littlest, little little, and then the actual church which is just little).  It was a nice place and certainly a good stop to take pictures.  A bit more driving and we were in Cresco and checked in.

We went on to the campground where the rest of my family was staying and proceeded to spend time with the family.  

The drive back to the hotel, we went the wrong way, ended up what really seemed like some creepy roads, lost phone signal (no more maps) and stumbled our way back to Cresco on this creepy path not knowing if the road was going to end beyond our headlights and because of the hills, sometimes you just couldn't see anything further.  Eventually data returned to my phone and we got back along gravel roads. 

The next morning we went to go get me some decent coffee (the coffee at our hotel was undrinkable).  I was missing my DTFM, and we stumbled upon the Winneshiek Farmers Market and bought some fresh parsley for the meal I had planned for that evening.  We then took a seat at Java John's and I had an ok latte.  Then we waited for the rest of our family to show up to tour the Vesterheim (their website needs some help).  Then some lunch at Mabe's (website also needs help) and the Whippy Dip (suggestions of Josh and Lindsay).

This is where Shannon and I parted ways with my family.  I was on call and needed to be relatively close to a way to deal with a work issue if they arose.  So instead we decided to go to see the Chapel of St Anthony of Padua near Festina, Iowa.

This is a tiny little church that a mother built for her son on his return from the Russian Campaign of Napoleon.  It has a tiny cemetery and a little park right right by it, which is also right next to a river.  We were joined by a couple riding on a pair of ATVs who hung out at the park.

Nice stained glass, a small altar and 2 rows of benches.  It seems like it'll seat 8 or so.   Then we decided that our time was growing short and we'd need to meet up with the family so we headed back to Decorah, stopped by Toppling Goliath's tasting room and I sampled a few varieties and settled on PsuedoSue Pale Ale and picked up a growler and a chalice to drink it out of.

We headed back to our hotel, dropped off a few things for the day, and headed back to the campground where we (well me) were responsible for dinner.  I recruited people to help me assemble hobo packs.  Of course these were hobo packs as I would make them, so they were: 

  • A health dot of oil
  • Crooked Gap Green Onion Sausage or Graziano Sausage
  • Sliced Potatoes
  • Fresh Parsley from the Farmer's Market
  • Some Salt, Pepper (or smoked black pepper) and oregano

I sent Issac off to prepare the corn on the cob using the Parmigiano Reggiano and Smoked Black Pepper butter.  Cara prepared a salad (which I never got to taste, cause by the time I was done cooking it was gone).  Emily and Brent help prepare the fires for cooking and we monitored the doneness as we did so.

They turned out pretty good.  I was generally happy with the results. 

More chatting with the siblings relatively late into the night, we head back.  This night, we had another experience, we went the right way but saw a family of racoons (mom and 4 or 5 young), a kitten, a possum and what appeared to be a bobcat (or other small wild cat, but clearly not a domestic cat) lounging in the road.

I did something to make me feel better.  I drank some of the PsuedoSue, listened to podcasts and updated my spreadsheet of money, while Shannon went to bed.  After a bit I ended up in bed sleeping.

Sunday morning, the majority of my family headed off to Church and we met up with Joseph, Lovina, and her husband Eric at Magpie's Coffeehouse for breakfast.  We were first again, but I got to enjoy my first latte, which was made from Kickapoo Coffee.  This made me so happy and I was able to create a connection to home and routine by the mere process of drinking this helped relax me.  A bit later they showed up (we thought it would be Lovina, Eric and their kids, but were surprised by the addition of Joseph and subtraction of the kids).  We chatted, ate and had a good morning.  We figured out where to get potatoes for mashing for Joseph's lunch (brisket).  Lovina, Shannon and I headed down to see the Bily Clocks.

We got there a bit early and drove around to find the spillway or the mill, which apparently had been recently knocked down because it was no longer safe to be up (thanks for the info nice lady on her walk).  So we headed over to St Wenceslaus Church (oldest Czech Catholic in the US) and wandered around, headed inside, saw the old pipe organ that Antonin Dvorak played the time he spent there.  We wandered around the old cemetery, where we found many metal crosses (which we later found were done because there was someone there that worked in that method).  Then when the museum opened up we headed over and went in to tour around.

We listened to their walkthrough on the clocks, which I've gotta say are pretty amazing.  Lovina had quite the look of fascination on her face looking at them.  I really wish we could've taken photographs. 

We then ran back to share lunch (with a quick stop again at Toppling Goliath to pick up chalices for Josh and Nathan) and then back to the campground.

We took, yet another way there, and drove by the Laura Ingalls Wilders Museum and headed into the road where we were stunned by a road closed sign.  We decided to risk it, and headed towards the path where we should go, eventually running into what closed the road.  A bridge...being rebuilt, not exactly the easiest thing to get around.  So we turned around, and drove down a gravel road.  After a  bit of a detour, seeing a bald eagle getting attacked by a little bird (while it was chasing other birds in that flock), almost going off the road because I was watching the eagle, we ended up back on the other side of the bridge and cruising back to the campground.

We had a good lunch (Brisket over Mashed Potatoes) and took some pictures, then after a bit of chatting we headed home. 

This started the "Find Premium Gas" game again, We stopped by Klunders  (decent pie) and then basically chose our route based on where we could fill up my car.  We ended up in Waverly, and then took Highway 20 over to I35 and home.

The road home was long and boring, I really enjoyed the drive on the small highways, this way, my speed kept creeping up.

2012 - Week 44 Cooking Results

Roasted (or sautéed) Chicken Thighs with roasted potatoes

Delicious Foxhollow chicken, some local parsnips and some potatoes.  Just a bit of salt, pepper and olive oil on everything, roasted the chicken over the potatoes and parsnips.  Simple prep and then put it in the oven then kind of nap, made for a great meal.

Spicy Carrot Sandwiches  (p26 Food & Wine March 2012) (Rainbow Carrots)

Good stuffs.

Italian Sausage, green peppers, onion and tomato pasta.

I had some leftover mozzarella, but I forgot to put it in there.  This turned out pretty well, and was easy to make after a long day.  Could've used a bit more spice, but I added a bit after the fact and that was fine to.  It was really good when I diced up the mozzarella after the fact and put it on there.

Sautéed peppers, pancetta, chèvre on La Mie multi-grain wheat

So this was a thought that I had while I was till trying to wake up on a fine Farmer's market morning.  So in looking at the chèvre from Reichert's and I thought hey the peppers from Blue Gate and the chèvre then I thought of the onion in my bag.  This time around it was green peppers from Cleverly Farms.  So here's how it works:

3 oz La Quercia Pancetta Americana
1/2 small onion, petite diced
2 small (1 medium) green pepper, petite diced
4 slices of really good multi-grain bread (La Mie)
3-4 oz package of plain chèvre (I used Reichert's which is milder then most you can buy).

Cook the pancetta in a non-stick pan over medium to medium low until starting to crisp.  Set aside on paper towels.

Take the onion and green pepper petite dice and cook them in the rendered fat.  Stir occasionally for 7-15 minutes, until soft and starting to brown.

Meanwhile, toast the bread, and spread the bottom piece with the plain chèvre.

Top the chèvre on the toast with half of the onion and pepper mixture, make sure each gets a bit of that rendered fat.  Top the peppers and onions with the Pancetta and the top slice of toasted bread.  Serve immediately.  (there may be extra pancetta for eating, but that's not a bad thing)

Crooked Gap Bratwurst burgers

nom nom nom.

Quail egg topped burger

So grass fed ground beef was on sale, so we headed out there to get some, picked up a few other things.  And I thought hey, what better way to make a burger.  I hadn't originally intended to put bacon on there, but the visit to the Cheese Shop I thought, why not get some La Quercia Tamworth Cured Bacon?  The combination turned out great.  I topped mine with some of the last of the year greens from Cleverly Farms and some Dijon mustard.  There was a party in my mouth.

Pumpkin Lasagna

1 Tbsp. butter
1 Tbsp. olive oil
1 large onion, thinly sliced
2 lbs. fresh pumpkin, chopped (seeds and fibers removed) (about 4 cups)
1 Tbsp. oregano
1 tsp. salt
pepper to taste
1  pound hot Italian sausage
2 clove garlic, minced

Heat the butter and oil in a large saute pan or skillet over medium heat.  Add the onion, pumpkin, oregano, pepper, and salt and cook for about 10 minutes.  Add the sausage and cook until it loses its color.  Stir in the garlic. Set aside.

6 Tbsp. butter
6 Tbsp. flour
5 cups whole milk
½ tsp. salt
¼ tsp. white pepper
¼ tsp. nutmeg

Melt the butter in a large, heavy bottomed saucepan over medium heat.  Add the flour.  Cook for 1 minute, until bubbly.  Whisk in the milk and cook, stirring, until mixture thickens and bubbles, about 5 minutes.  Add the salt, pepper, and nutmeg, and set aside.

3 cups grated mozzarella cheese (~12 oz) (fresh is better)
1 ½ cups grated Parmesan cheese (~5 oz) (aged is better, used 24 month)

Combine the 2 cheeses in a medium bowl.

9oz. pkg. of oven ready/ no boil lasagna noodles
12-15 thin slices of La Quercia Rossa Berkshire Prosciutto

Assemble the lasagna.

Spray a 9x13 inch baking pan (or 2 smaller pans) with nonstick cooking spray.  Ladle ¾ cup of sauce on bottom of pan and top with 4 noodles. Pour another ¾ cup of sauce over the noodles, then 1/3 of the pumpkin filling, then 1 cup of the cheese mixture, add a layer of La Quercia Rossa Berkshire Prosciutto.  Repeat – sauce, pumpkin filling, cheese, prosciutto 2 x.  Top with remaining noodles, pour the rest of the sauce on top and sprinkle the remaining cheese.  The lasagna should look soupy. Spray a sheet of aluminum foil with nonstick spray and cover the top of the pan, with the oiled side facing down.  

Bake for 45 minutes at 375.  Uncover and bake an additional 10 -15 minutes.  Let sit for 15 minutes before serving.

Modified from Pumpkin A Super Food for All 12 Months of the Year by DeeDee Stovel

2011 - Week 42 Cooking Results

Midnight Pasta with Prosciutto

Take a little bit more time, don't be so rushed and calm down and actually enjoy the cooking.  Pay attention a bit and it comes out a lot better.  Yes, this was quite a bit better then the way that it turned out last week, and even though it was better, last week was still pretty good.  Certainly a quick, savory meal.

Midnight Pasta with Prosciutto

Pork and Lemongrass Meatballs in Lettuce Cups

So I made the mini lamb burgers first, and I thought hey, I still have these mini buns, why not, since I couldn't find a lettuce I wanted to use for the cups, it made sense.  So they mixed up right, they tasted pretty good, and we passed the dipping bowl back and forth.  It was pretty tasty and a nice little change.

Pork and Lemongrass Burgers

Pork and Lemongrass Burgersdipping sauce for the pork and lemongrass burgers

Ham and Eggs

The first time around we did some ham, and duck egg sandwiches.  They were good, second time around I did some scrambled eggs with ham in them.  Both were good and pretty quick.  I do have to say that this is the very last of my Eden Farms Berkshire Pork ham.  It makes me sad.

Black Chicken Soup (I'm thinking ginger, lemongrass, red onions, small noodles and spices maybe an egg?)

So what do we do here.  I was convinced by Tai at Foxhollow to buy a Black Chicken (though I may have gotten in trouble for showing Shannon how cute they are).  So in looking for uses for it, it generally comes down to a soup.  Ginger?  I can do that, Wolfberries? and a bunch of other stuff I've never heard of and don't even know where to start looking for.  So I figure I can make a nice mixture of items to get a nice balanced flavor.  So here's the recipe as I remember it.

  • 1 Whole Black Chicken
  • 1 tablespoon vegetable oil
  • 1 red onion diced
  • 1 white onion diced
  • 1-2 teaspoon(s) of 5 spice powder
  • 1/3rd cup ginger diced
  • 2 serrano peppers diced
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 1/4 cup fish sauce
  • 1-2 tablespoon(s) red wine vinegar
  • 2 teaspoons secret ingredient (mildly spicy Japanese sauce/paste)
  • 6 oz Chow Mien noodles

Cut up the chicken into pieces.  Add oil to large pot and heat until just starting to smoke.  Sauté the chicken in the pot. (6 minutes per side), set them aside to rest.

Add the diced onions and sauté on medium low.  Add the 5 spice powder.  After 5 minutes add the ginger, another few minutes add the ginger, another few minutes the serrano (can you tell I was cutting them then adding them).  Add the chicken broth and water and deglaze the pot.  Add the fish sauce, vinegar, and the paste.  Add the chicken back in and bring to a simmer and let it simmer for an hour.

Pull out the chicken.  Let it rest until you can handle it and piece off as much chicken as you can.  Add the chicken back to the pot

Add the noodles (they'll cook very quickly) and shortly serve.

It turned out pretty well, a nice tasty soup.  It may be justified to switch up the noodles with rice.

Black Chicken Soup

The Whole Process:

Tomato, Basil Feta and Bacon Pizza

This turned out really well.  How do you ask could I mess this up.  Well lets just put it this way.  I had a good sampling of whiskey before I started, while I was cooking...it had been a pretty bad week and a particularly bad day.  So What do I do?  I was thinking, I've been having problems with the tomato sauce being a little too liquidy, so to account for this I added, what I thought was mozzarella, but it turned out to be the parmesan.  So I decided I can't exactly scrape cheese off of pizza dough, so I added the 8oz of mozzarella.  I also cleared out the leftover tomato paste and added it to the sauce (making it a bit too think).  So then I added the normal toppings and went from there. With Butcher Crick tomatoes, Crooked Gap Bacon and Reichert's Dairy's Basil Feta, the mess that it could have been, turned into this very good pizza.  I did, however, get in trouble for not saving some leftovers for Shannon when she got home from work.

Tomato, Basil Feta and Bacon Pizza

Lamb Burgers

I saw these buns at Hy-Vee, and I thought hey, they're cute.  So with the onions, cheese, tomato and lamb burgers, it all turned out very well.  A delicious combination.  I added a little spicy mustard to finish mine up.

Mini Lamb Burgers

Chocolate Chunk Pumpkin Bread Recipe

The basis for this recipe is here, though I originally read it in the cookbook (Good Eats: The Early Years, thanks go to my Mom-in-Law for getting me this for Christmas last year).

Chocolate Chunk Pumpkin Bread

Preheat oven to 325°.

  • 10 ounces All Purpose Flour (~2 cups)
  • 2 teaspoons ground cinnamon
  • 2.5 teaspoons Pumpkin Pie spice mix (I used Simply Organic)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspon salt

Spin the above ingredient in a food processor to combine, after the dust settles, put in a large mixing bowl.

  • 12 ounces sugar (~1.5 cups)
  • 3/4ths cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla

Spin this set of ingredient in the food processor to combine.  After mixed combine with the dry ingredient, a few lumps are ok.

  • 1 pound fresh pumpkin

Switch the food processor to the grater attachment and grate the fresh pumpkin.  Using a kitchen towel, or plethora of paper towels, wring out water.  Depending on the pumpkin you may get a lot of a little.  Combine pumpkin with the mixture.

  • 3.5 ounces of 70% chocolate (I use Lindt, in this situation)

Petite dice (1/4th inch cubed) the chocolate.  Mix into the dough.

Pour dough into a non-stick 9x5x3 inch loaf pan.

Bake loaf for 1 hour 15 minutes to, and this may just be my oven, Almost 2 hours.  Until the loaf is 200°-210° internally.  Cool in the pan for 15-30 minutes.  Then on a baking rack.