Grilled chicken breast
Salmon crunch bowl
Pork carnitas tacos
notes:
3/18/23: with homemade tortillas3/23/16: so good... dates made: 8/21/24, 7/22/24, 8/29/23, 6/17/23, 4/23/23, 3/18/23, 1/8/23, 12/30/20, 3/22/18, 7/11/17, 3/22/17, 1/6/17, 9/7/16, 8/10/16, 6/19/16, 3/23/16
3/18/23: with homemade tortillas3/23/16: so good... dates made: 8/21/24, 7/22/24, 8/29/23, 6/17/23, 4/23/23, 3/18/23, 1/8/23, 12/30/20, 3/22/18, 7/11/17, 3/22/17, 1/6/17, 9/7/16, 8/10/16, 6/19/16, 3/23/16
Cast iron pizza
notes:
4/16/23: white sauce with oyster mushrooms and sausage6/18/22: with incredible sausage, and it was delicious!7/22/20: recipe via Elaine, and it's delicious. used frozen pizza dough, thawed for 2 hours (3 hours would have been safer). a scoop of hazan sauce from the freezer. followed recipe except no fennel bulb. so tasty though! also made garlic knots, which baked about 2 minutes longer than the pizza. perfect template for a pizza though--it was great. dates made: 8/14/24, 11/20/23, 9/17/23, 7/3/23, 4/16/23, 4/2/23, 2/13/23, 12/12/22, 10/5/22, 6/18/22, 11/24/20, 11/1/20, 8/26/20, 7/29/20, 7/22/20
4/16/23: white sauce with oyster mushrooms and sausage6/18/22: with incredible sausage, and it was delicious!7/22/20: recipe via Elaine, and it's delicious. used frozen pizza dough, thawed for 2 hours (3 hours would have been safer). a scoop of hazan sauce from the freezer. followed recipe except no fennel bulb. so tasty though! also made garlic knots, which baked about 2 minutes longer than the pizza. perfect template for a pizza though--it was great. dates made: 8/14/24, 11/20/23, 9/17/23, 7/3/23, 4/16/23, 4/2/23, 2/13/23, 12/12/22, 10/5/22, 6/18/22, 11/24/20, 11/1/20, 8/26/20, 7/29/20, 7/22/20
Burgers on the grill
notes:
9/25/20: okay, we've found the secret that levels up our burgers: mayo + ketchup (a good squirt, think like the amount of siracha when you add to mayo) + chopped up bread and butter pickles7/1/20: they lit on fire. I think this was both because the flames were too high for too long, and I had too many burgers (9) and all 80/20. so probably get less fatty ones and don't cook so many at the same time.6/3/20: about 5 minutes to warm the grill up (on high), then grill the burgers about 6 minutes on each side, with the lid partially closed (held up by a rock), and then adding cheese after that with the lid open. turned out perfectly! dates made: 8/11/24, 7/21/24, 7/20/24, 5/20/21, 4/4/21, 9/25/20, 9/9/20, 8/24/20, 7/1/20, 6/3/20
9/25/20: okay, we've found the secret that levels up our burgers: mayo + ketchup (a good squirt, think like the amount of siracha when you add to mayo) + chopped up bread and butter pickles7/1/20: they lit on fire. I think this was both because the flames were too high for too long, and I had too many burgers (9) and all 80/20. so probably get less fatty ones and don't cook so many at the same time.6/3/20: about 5 minutes to warm the grill up (on high), then grill the burgers about 6 minutes on each side, with the lid partially closed (held up by a rock), and then adding cheese after that with the lid open. turned out perfectly! dates made: 8/11/24, 7/21/24, 7/20/24, 5/20/21, 4/4/21, 9/25/20, 9/9/20, 8/24/20, 7/1/20, 6/3/20
Alfredo pasta
notes:
9/5/20: with chicken on the grill5/12/20: with lots of mushrooms and chicken. we double the sauce and it makes A LOT, it's perfect.11/17/19: with chicken, which Jess pan-fries according to that last Blue Apron meal, and it's delicious.5/5/19: doubled recipe, but needed tons more mushrooms, and probably 12 slices of bacon would be better. cook bacon first, then shrooms in the bacon grease, and then use that same pan (the big red cast iron) for the alfredo.2/14/19: sooooo good: with mushrooms, spinach, and bacon! doubled the recipe. don't be afraid to use tons of mushrooms. Jess says 6-7 strips of bacon was good.12/6/16: with mushrooms and chicken, using Mom's recipe, then just adding mushrooms and chicken (cooked separately, combined at the end) dates made: 8/4/24, 4/26/21, 2/19/21, 9/5/20, 5/12/20, 11/17/19, 5/5/19, 2/14/19, 12/6/16
9/5/20: with chicken on the grill5/12/20: with lots of mushrooms and chicken. we double the sauce and it makes A LOT, it's perfect.11/17/19: with chicken, which Jess pan-fries according to that last Blue Apron meal, and it's delicious.5/5/19: doubled recipe, but needed tons more mushrooms, and probably 12 slices of bacon would be better. cook bacon first, then shrooms in the bacon grease, and then use that same pan (the big red cast iron) for the alfredo.2/14/19: sooooo good: with mushrooms, spinach, and bacon! doubled the recipe. don't be afraid to use tons of mushrooms. Jess says 6-7 strips of bacon was good.12/6/16: with mushrooms and chicken, using Mom's recipe, then just adding mushrooms and chicken (cooked separately, combined at the end) dates made: 8/4/24, 4/26/21, 2/19/21, 9/5/20, 5/12/20, 11/17/19, 5/5/19, 2/14/19, 12/6/16
Applewood chicken sandwiches
notes:
7/28/24: brined then grilled, and toasted buns. next time don't get the super thin breasts. also let's try it with gouda!2/28/24: so good: bacon, provolone (should be smoked gouda but whatever), grilled apples, and maple sauce (mayo, maple syrup, dijon mustard) dates made: 7/28/24, 5/1/24, 3/24/24, 2/28/24
7/28/24: brined then grilled, and toasted buns. next time don't get the super thin breasts. also let's try it with gouda!2/28/24: so good: bacon, provolone (should be smoked gouda but whatever), grilled apples, and maple sauce (mayo, maple syrup, dijon mustard) dates made: 7/28/24, 5/1/24, 3/24/24, 2/28/24
Tahini brownies
Beef fajitas
notes:
7/14/24: first time using my new grill! jess did the marinade dates made: 7/14/24
7/14/24: first time using my new grill! jess did the marinade dates made: 7/14/24
Pulled pork sandwiches
Pork sausage pasta bake
notes:
dates made: 5/18/24
dates made: 5/18/24
Vegetarian lasagna
notes:
6/7/20: we tried using the smaller rectangle pyrex and that was a mistake. also we only had 8oz mushrooms so we added chicken as well. and about a half a can of 28oz whole tomatoes. still delicious!9/9/17: the top layer curled up a lot when it baked--maybe top with more bechamel? also we ended up not dipping the partially cooked lasagna sheets in cold water because it made them curl up. we just use paramesan as the only cheese. also a 15oz can of tomatoes works fine but a little more would be nice dates made: 4/7/24, 6/7/20, 9/9/17
6/7/20: we tried using the smaller rectangle pyrex and that was a mistake. also we only had 8oz mushrooms so we added chicken as well. and about a half a can of 28oz whole tomatoes. still delicious!9/9/17: the top layer curled up a lot when it baked--maybe top with more bechamel? also we ended up not dipping the partially cooked lasagna sheets in cold water because it made them curl up. we just use paramesan as the only cheese. also a 15oz can of tomatoes works fine but a little more would be nice dates made: 4/7/24, 6/7/20, 9/9/17
Beef stew
notes:
1/12/24: made with sirloin roast, and delicious10/13/22: maybe 2 lbs beef next time. also use bone broth! so delicious.1/1/21: this recipe was delicious.12/4/19: could use more broth, fewer carrots.7/23/19: next time, let's add some potatoes. like a lot of them.6/22/19: freezer instant pot meal. Based on the side of the Instant pot, I'd say we could easily have doubled (though would need two storage bags instead of one). servings:5 dates made: 4/1/24, 1/12/24, 2/5/23, 10/13/22, 1/1/21, 12/4/19, 7/23/19, 6/22/19
1/12/24: made with sirloin roast, and delicious10/13/22: maybe 2 lbs beef next time. also use bone broth! so delicious.1/1/21: this recipe was delicious.12/4/19: could use more broth, fewer carrots.7/23/19: next time, let's add some potatoes. like a lot of them.6/22/19: freezer instant pot meal. Based on the side of the Instant pot, I'd say we could easily have doubled (though would need two storage bags instead of one). servings:5 dates made: 4/1/24, 1/12/24, 2/5/23, 10/13/22, 1/1/21, 12/4/19, 7/23/19, 6/22/19
Blueberry tart
notes:
10/18/20: I use a mix of blueberries and raspberries.1/5/19: made in 9x9 pan7/29/18: added 1t corn starch the blueberry/sugar mix, and two good squirts of lemon juice (2t?). cooked at 375F for 15 minutes, then 400F for 10 minutes.7/21/18: Laura Olin's mother's recipe (via email newsletter): "Torte: 5 oz butter, 6 Tbsp sugar, 1 egg, 1 cup flour, 1 tsp baking powder; Topping: 2 cups blueberries (can use other berries too), 6 Tbsp sugar; Preheat oven to 400 F. Beat butter and sugar, add egg, add baking powder and flour; Grease pie pan and spread mixture onto the bottom, spreading all the way to the sides. Spread blueberries on top of the mixture and sprinkle with sugar. Bake at 400F for about 30 minutes, checking now and then so that the sides don't burn." dates made: 3/31/24, 2/1/23, 10/18/20, 8/10/19, 1/5/19, 7/29/18, 7/21/18
10/18/20: I use a mix of blueberries and raspberries.1/5/19: made in 9x9 pan7/29/18: added 1t corn starch the blueberry/sugar mix, and two good squirts of lemon juice (2t?). cooked at 375F for 15 minutes, then 400F for 10 minutes.7/21/18: Laura Olin's mother's recipe (via email newsletter): "Torte: 5 oz butter, 6 Tbsp sugar, 1 egg, 1 cup flour, 1 tsp baking powder; Topping: 2 cups blueberries (can use other berries too), 6 Tbsp sugar; Preheat oven to 400 F. Beat butter and sugar, add egg, add baking powder and flour; Grease pie pan and spread mixture onto the bottom, spreading all the way to the sides. Spread blueberries on top of the mixture and sprinkle with sugar. Bake at 400F for about 30 minutes, checking now and then so that the sides don't burn." dates made: 3/31/24, 2/1/23, 10/18/20, 8/10/19, 1/5/19, 7/29/18, 7/21/18
Fried chicken sandwiches
notes:
1/2/22: Turned out great! We did half the cayenne, and I still think it was a bit too much? Not that it was spicy, it just wasn't the flavor I was looking for. Or maybe it was all the paprika. But still, super delicious. 1.5 lbs made 8 chickens. #foodlab8/16/18: fried as in the togarashi chicken; also pickles and mayo on brioche buns dates made: 3/18/24, 2/13/24, 11/18/23, 11/1/23, 9/7/23, 7/24/23, 6/9/23, 4/10/23, 2/8/23, 9/21/22, 1/30/22, 1/2/22, 8/16/18
1/2/22: Turned out great! We did half the cayenne, and I still think it was a bit too much? Not that it was spicy, it just wasn't the flavor I was looking for. Or maybe it was all the paprika. But still, super delicious. 1.5 lbs made 8 chickens. #foodlab8/16/18: fried as in the togarashi chicken; also pickles and mayo on brioche buns dates made: 3/18/24, 2/13/24, 11/18/23, 11/1/23, 9/7/23, 7/24/23, 6/9/23, 4/10/23, 2/8/23, 9/21/22, 1/30/22, 1/2/22, 8/16/18
Chocolate cake
notes:
3/17/24: half batch in 9x9, with 5T cocoa. for the frosting i used the flourless chocolate cake recipe, which was 1c choc chips and 1/2c cream (easy and delicious, and the perfect amount!)12/4/22: recipe (half batch) from better homes and gardens cook book9/16/18: Jess makes a two-layer one1/29/17: we make a half-recipe; I use about 1/4c cocoa dates made: 3/17/24, 12/4/22, 9/16/18, 1/29/17
3/17/24: half batch in 9x9, with 5T cocoa. for the frosting i used the flourless chocolate cake recipe, which was 1c choc chips and 1/2c cream (easy and delicious, and the perfect amount!)12/4/22: recipe (half batch) from better homes and gardens cook book9/16/18: Jess makes a two-layer one1/29/17: we make a half-recipe; I use about 1/4c cocoa dates made: 3/17/24, 12/4/22, 9/16/18, 1/29/17
Chicken pot pie
notes:
2/17/23: we doubled the recipe, using a pie dish and the 9x93/17/21: Jess makes the biscuit top recipe from one of her new cookbooks. Next time should just do a single serve, in the smaller rectangle pyrex. This time she used like 1.5 times the biscuit top and it was way too much. Also be warned, there's a lot of prep.1/5/21: New recipe. +2T flour to thicken it up faster. Only used top pie crust layer (didn't do bottom) -- used store bought Pillsbury dough. Didn't have celery and it was totally fine.12/9/18: use 2.5 lbs. chicken (makes about 4 cups), and make it in the biggest rectangle pyrex. the dough was tricky to roll because it was so brittle, so it ended up going on in small pieces. servings:96/14/18: use only 1.5c broth, and then between 1/4-1/2c cream, so it barely takes any time to thicken. made a simple crust that took no time at all to bake--just covered with foil for first 15 minutes of baking, then took it off for about 12 more minutes, at 375F.1/3/18: just the crust top (not bottom), in the 2.2qt rectangular pyrex1/14/17: used corn starch to thicken at the end; baked in 9" square pan; to measure chicken we just diced breasts and filled up a little over 3 cups, then pan-fried it dates made: 3/5/24, 10/14/23, 2/17/23, 1/27/22, 3/17/21, 1/5/21, 12/20/20, 9/17/20, 3/19/20, 3/8/20, 5/13/19, 12/9/18, 6/14/18, 1/3/18, 1/14/17, 10/26/16
2/17/23: we doubled the recipe, using a pie dish and the 9x93/17/21: Jess makes the biscuit top recipe from one of her new cookbooks. Next time should just do a single serve, in the smaller rectangle pyrex. This time she used like 1.5 times the biscuit top and it was way too much. Also be warned, there's a lot of prep.1/5/21: New recipe. +2T flour to thicken it up faster. Only used top pie crust layer (didn't do bottom) -- used store bought Pillsbury dough. Didn't have celery and it was totally fine.12/9/18: use 2.5 lbs. chicken (makes about 4 cups), and make it in the biggest rectangle pyrex. the dough was tricky to roll because it was so brittle, so it ended up going on in small pieces. servings:96/14/18: use only 1.5c broth, and then between 1/4-1/2c cream, so it barely takes any time to thicken. made a simple crust that took no time at all to bake--just covered with foil for first 15 minutes of baking, then took it off for about 12 more minutes, at 375F.1/3/18: just the crust top (not bottom), in the 2.2qt rectangular pyrex1/14/17: used corn starch to thicken at the end; baked in 9" square pan; to measure chicken we just diced breasts and filled up a little over 3 cups, then pan-fried it dates made: 3/5/24, 10/14/23, 2/17/23, 1/27/22, 3/17/21, 1/5/21, 12/20/20, 9/17/20, 3/19/20, 3/8/20, 5/13/19, 12/9/18, 6/14/18, 1/3/18, 1/14/17, 10/26/16
Patty melt
Togarashi popcorn chicken with cabbage slaw
notes:
7/20/18: 1.25 lbs chicken is about perfect for cooking in the big cast iron, but it's not that much food. just about 4 servings total.5/1/18: doubled recipe. sweet chili sauce = spicy chili paste + sugar + soy sauce. use big cast iron so you can fry it all at once3/27/18: delicious! used sriracha instead of tonkatsu sauce dates made: 2/5/24, 3/6/23, 10/26/22, 2/28/22, 1/24/21, 10/23/18, 7/20/18, 5/1/18, 3/27/18
7/20/18: 1.25 lbs chicken is about perfect for cooking in the big cast iron, but it's not that much food. just about 4 servings total.5/1/18: doubled recipe. sweet chili sauce = spicy chili paste + sugar + soy sauce. use big cast iron so you can fry it all at once3/27/18: delicious! used sriracha instead of tonkatsu sauce dates made: 2/5/24, 3/6/23, 10/26/22, 2/28/22, 1/24/21, 10/23/18, 7/20/18, 5/1/18, 3/27/18
Chocolate pie
Meatball soup
notes:
1/28/24: Jess accidentally pours in the whole box of macaroni. Don't do that, Jess.4/11/21: Okay, we gotta do it like this every time now: the new meatball recipe, and then 6c beef broth, 1c macaroni, 1 can pinto beans, 1 33oz can san marzano tomatoes (the critical one!), and 1/2t oregano and thyme. This was the best it's ever been!12/18/19: needs more broth--it all disappears if you put 1.25c of noodles in there! add like two more cups probably (just like mom says, go figure).10/14/15: delicious--Mom's recipe dates made: 1/28/24, 4/11/21, 2/11/21, 12/18/19, 10/29/18, 2/25/18, 2/8/18, 1/2/18, 11/26/17, 12/14/16, 10/13/16, 7/19/16, 10/27/15, 10/14/15
1/28/24: Jess accidentally pours in the whole box of macaroni. Don't do that, Jess.4/11/21: Okay, we gotta do it like this every time now: the new meatball recipe, and then 6c beef broth, 1c macaroni, 1 can pinto beans, 1 33oz can san marzano tomatoes (the critical one!), and 1/2t oregano and thyme. This was the best it's ever been!12/18/19: needs more broth--it all disappears if you put 1.25c of noodles in there! add like two more cups probably (just like mom says, go figure).10/14/15: delicious--Mom's recipe dates made: 1/28/24, 4/11/21, 2/11/21, 12/18/19, 10/29/18, 2/25/18, 2/8/18, 1/2/18, 11/26/17, 12/14/16, 10/13/16, 7/19/16, 10/27/15, 10/14/15
Creamy tortellini soup
notes:
8/2/21: Jess used a little over 1/2 lb of sausage (3 out of 5 sausages in the pack); made her own "italian seasoning" of 1/2 tsp oregano, thyme, basil, sage, each. if missing tomato sauce, can replace with 1 small can of campbells tomato soup!7/17/21: delicious, and everyone loved it. only made one serving and this fed us all for two nights. jess says she only used maybe 1/2 lb of sausage. dates made: 1/18/24, 3/12/23, 10/26/21, 8/2/21, 7/17/21
8/2/21: Jess used a little over 1/2 lb of sausage (3 out of 5 sausages in the pack); made her own "italian seasoning" of 1/2 tsp oregano, thyme, basil, sage, each. if missing tomato sauce, can replace with 1 small can of campbells tomato soup!7/17/21: delicious, and everyone loved it. only made one serving and this fed us all for two nights. jess says she only used maybe 1/2 lb of sausage. dates made: 1/18/24, 3/12/23, 10/26/21, 8/2/21, 7/17/21
Chocolate chip snickerdoodle cake
notes:
1/13/24: from snacking cookbook dates made: 1/13/24
1/13/24: from snacking cookbook dates made: 1/13/24
Ham and bean soup
notes:
10/13/19: 2 lbs of ham hock is plenty (2.5 is too much!)9/21/18: Jess makes it while I'm gone6/3/18: ham was smoked ham hock from Whole Foods for $10, and also some dried (navy?) beans that Cindy sent us. dates made: 1/3/24, 10/6/23, 9/4/23, 10/13/19, 2/9/19, 9/21/18, 6/26/18, 6/3/18
10/13/19: 2 lbs of ham hock is plenty (2.5 is too much!)9/21/18: Jess makes it while I'm gone6/3/18: ham was smoked ham hock from Whole Foods for $10, and also some dried (navy?) beans that Cindy sent us. dates made: 1/3/24, 10/6/23, 9/4/23, 10/13/19, 2/9/19, 9/21/18, 6/26/18, 6/3/18
Shakshouka
notes:
8/4/14: much better! key is not overcooking eggs7/9/14: not mexican--w/e; don't overcook eggs! lots of paprika is key, all tomatoes and no sauce would be nice too dates made: 12/30/23, 9/7/14, 8/4/14, 7/9/14
8/4/14: much better! key is not overcooking eggs7/9/14: not mexican--w/e; don't overcook eggs! lots of paprika is key, all tomatoes and no sauce would be nice too dates made: 12/30/23, 9/7/14, 8/4/14, 7/9/14
Banana blondies
notes:
12/30/23: from sweets cookbook Elaine gave me. added chocolate chips on top at the end end because I forgot to mix them in. also pecans instead of walnuts.7/27/20: a critical note was left out last time, which was to add chocolate chips.5/3/20: very unique but delicious! i use 1/2c white sugar, 1/2c brown sugar. i brown the butter for both the blondie and the icing. no extra salt since it's in the butter. and 1t cinnamon. for the frosting, only 1/2 powdered sugar, and 1/4c brown sugar. also no foil in the baking dish. dates made: 12/30/23, 6/18/22, 4/16/21, 7/27/20, 5/3/20
12/30/23: from sweets cookbook Elaine gave me. added chocolate chips on top at the end end because I forgot to mix them in. also pecans instead of walnuts.7/27/20: a critical note was left out last time, which was to add chocolate chips.5/3/20: very unique but delicious! i use 1/2c white sugar, 1/2c brown sugar. i brown the butter for both the blondie and the icing. no extra salt since it's in the butter. and 1t cinnamon. for the frosting, only 1/2 powdered sugar, and 1/4c brown sugar. also no foil in the baking dish. dates made: 12/30/23, 6/18/22, 4/16/21, 7/27/20, 5/3/20
Red lentil curry
notes:
12/19/23: Jess says drain the lentils before adding them. Use diced tomatoes. And add fat from coconut milk as needed. (Also she says ignore the earlier note about _not_ adding coconut milk.)4/7/20: we don't add coconut milk at all. served with a side of homemade naan.11/5/18: jess says don't use all chicken broth for the lentils because it's too salty, so maybe do half broth half water10/8/18: make without lentils, instead adding an extra can of chickpeas (2 cans total), and stewed tomatoes instead of diced, and it turns out delicious. we added chickpeas where we added lentils--right after the onions.8/7/18: use 1/2 can of coconut milk.1/25/17: recipe from Sophie (fwd from Jess) in my email dates made: 12/19/23, 10/19/21, 4/7/20, 1/12/19, 11/17/18, 11/5/18, 10/8/18, 8/7/18, 4/4/18, 8/7/17, 4/23/17, 1/25/17, 2/4/13
12/19/23: Jess says drain the lentils before adding them. Use diced tomatoes. And add fat from coconut milk as needed. (Also she says ignore the earlier note about _not_ adding coconut milk.)4/7/20: we don't add coconut milk at all. served with a side of homemade naan.11/5/18: jess says don't use all chicken broth for the lentils because it's too salty, so maybe do half broth half water10/8/18: make without lentils, instead adding an extra can of chickpeas (2 cans total), and stewed tomatoes instead of diced, and it turns out delicious. we added chickpeas where we added lentils--right after the onions.8/7/18: use 1/2 can of coconut milk.1/25/17: recipe from Sophie (fwd from Jess) in my email dates made: 12/19/23, 10/19/21, 4/7/20, 1/12/19, 11/17/18, 11/5/18, 10/8/18, 8/7/18, 4/4/18, 8/7/17, 4/23/17, 1/25/17, 2/4/13
Strip steak
notes:
12/16/23: cooked like kenji dates made: 12/16/23
12/16/23: cooked like kenji dates made: 12/16/23
Sloppy joes
notes:
4/6/21: doubled recipe in cookbook dates made: 12/9/23, 4/6/21
4/6/21: doubled recipe in cookbook dates made: 12/9/23, 4/6/21
Chicken fried steak
notes:
12/7/23: food lab recipe. tasty, but cooked super fast so some got overcooked. dates made: 12/7/23
12/7/23: food lab recipe. tasty, but cooked super fast so some got overcooked. dates made: 12/7/23
Mac and cheese
notes:
4/15/19: add mushrooms and bacon, and have roasted broccoli on the side (475F for 15 minutes) which is delicious. mac recipe doubled = servings:82/2/17: equal parts mac, evaporated milk, and cheddar cheese (12 oz each); cook mac in just enough water to cover it; prepare cheese BEFOREHAND and do NOT use vitamix11/2/16: Jess cooks. It made SO MUCH. Like 8 servings10/17/15: more time consuming than expected, but it turned out delicious! we added bacon bits and mushrooms, and we have SO much left over dates made: 12/3/23, 4/15/19, 7/31/18, 10/29/17, 8/1/17, 2/2/17, 11/2/16, 2/15/16, 1/14/16, 10/17/15
4/15/19: add mushrooms and bacon, and have roasted broccoli on the side (475F for 15 minutes) which is delicious. mac recipe doubled = servings:82/2/17: equal parts mac, evaporated milk, and cheddar cheese (12 oz each); cook mac in just enough water to cover it; prepare cheese BEFOREHAND and do NOT use vitamix11/2/16: Jess cooks. It made SO MUCH. Like 8 servings10/17/15: more time consuming than expected, but it turned out delicious! we added bacon bits and mushrooms, and we have SO much left over dates made: 12/3/23, 4/15/19, 7/31/18, 10/29/17, 8/1/17, 2/2/17, 11/2/16, 2/15/16, 1/14/16, 10/17/15
Vegan bread rolls
Vegan sweet potato casserole
Pumpkin pie
Tofu banh mi
notes:
9/19/22: super delicious4/18/22: delicious dates made: 11/15/23, 7/27/23, 3/21/23, 12/13/22, 11/4/22, 9/19/22, 4/18/22
9/19/22: super delicious4/18/22: delicious dates made: 11/15/23, 7/27/23, 3/21/23, 12/13/22, 11/4/22, 9/19/22, 4/18/22
Pumpkin bread
notes:
10/21/23: and muffins with same batter9/26/21: From trader joe's box mix. The boys helped us stir everything together: Robin and I poured in the oil, Jordan and Jess poured in the water, Jess cracked in the eggs, Robin and Jordan both helped whisk it all together, I poured in the mix, and then we all helped stir it.10/16/18: half in the bread pan, the other half in the muffin tin dates made: 11/6/23, 10/21/23, 9/26/21, 10/16/18, 10/27/13
10/21/23: and muffins with same batter9/26/21: From trader joe's box mix. The boys helped us stir everything together: Robin and I poured in the oil, Jordan and Jess poured in the water, Jess cracked in the eggs, Robin and Jordan both helped whisk it all together, I poured in the mix, and then we all helped stir it.10/16/18: half in the bread pan, the other half in the muffin tin dates made: 11/6/23, 10/21/23, 9/26/21, 10/16/18, 10/27/13
Miso salmon
Dutch apple pie
notes:
10/29/23: with apples from tougas farm. we all agree it's much better than a normal apple pie, because it's basically apple pie on bottom, apple crumble on top.10/21/21: with giant red apples from tougas farm10/19/19: with apples from the farm last weekend8/3/19: 5 1/2 cups was five apples exactly7/12/19: with gala apples, and a store-bought crust (from trader joe's). it's so good! dates made: 10/29/23, 10/21/21, 9/12/21, 2/1/21, 11/16/19, 10/19/19, 8/3/19, 7/12/19
10/29/23: with apples from tougas farm. we all agree it's much better than a normal apple pie, because it's basically apple pie on bottom, apple crumble on top.10/21/21: with giant red apples from tougas farm10/19/19: with apples from the farm last weekend8/3/19: 5 1/2 cups was five apples exactly7/12/19: with gala apples, and a store-bought crust (from trader joe's). it's so good! dates made: 10/29/23, 10/21/21, 9/12/21, 2/1/21, 11/16/19, 10/19/19, 8/3/19, 7/12/19
Creamy sausage penne pasta
Lentil soup
Apple pie
Kenji's weeknight chili
notes:
5/29/23: use a food processor for the onions. trader joe's chili powder is probably too hot because this was SPICY3/3/23: Unbelievable. Jess said she used nearly two of the dried chilis, and also chicken bone broth.11/11/22: with browned butter skillet corn bread1/16/22: Prepped as many things as possible beforehand, which was critical. It was a lot of prep, but in the end I did all the cooking (including some cornbread on the side) within 30 minutes. It turned out great! #foodlab dates made: 10/9/23, 5/29/23, 3/3/23, 1/12/23, 11/11/22, 1/16/22
5/29/23: use a food processor for the onions. trader joe's chili powder is probably too hot because this was SPICY3/3/23: Unbelievable. Jess said she used nearly two of the dried chilis, and also chicken bone broth.11/11/22: with browned butter skillet corn bread1/16/22: Prepped as many things as possible beforehand, which was critical. It was a lot of prep, but in the end I did all the cooking (including some cornbread on the side) within 30 minutes. It turned out great! #foodlab dates made: 10/9/23, 5/29/23, 3/3/23, 1/12/23, 11/11/22, 1/16/22
Yellow cake with chocolate sour cream frosting
notes:
9/3/23: in 9x13. recipe from better homes and gardens new cookbook dates made: 9/3/23
9/3/23: in 9x13. recipe from better homes and gardens new cookbook dates made: 9/3/23
Meat loaf with mashed potatoes
notes:
dates made: 9/1/23, 7/9/23
dates made: 9/1/23, 7/9/23
Brownies
notes:
2/18/23: This recipe isn't really chocolatey enough. Mostly just very sweet.12/6/21: vegan ones again. such a great sheen. delicious too. these are the winners. I wonder how they'd be with eggs instead of flax?10/2/21: vegan, also delicious, with great sheen/crust on top. we use semisweet baking chocolate (the whole bar) instead of chocolate chips.10/10/20: browneyedbaker chewy recipe is a good one since it's made for 9x13. though only did 2c of sugar instead of 2.5c, and about 2/3c chocolate chips instead of 1c.12/2/17: recipe on the unsweetened baking chocolate box1/16/17: don't let Jess use convection...also we substitute in some cocoa for 2oz baking chocolate (and subtract off 2T butter), and it's delicious11/8/15: so fudgy, and very delicious dates made: 8/15/23, 2/18/23, 1/9/23, 4/30/22, 12/6/21, 10/2/21, 10/10/20, 7/19/20, 4/17/19, 11/13/18, 2/21/18, 12/2/17, 6/10/17, 1/16/17, 12/13/16, 3/26/16, 11/8/15, 7/3/14, 12/13/13, 2/26/13
2/18/23: This recipe isn't really chocolatey enough. Mostly just very sweet.12/6/21: vegan ones again. such a great sheen. delicious too. these are the winners. I wonder how they'd be with eggs instead of flax?10/2/21: vegan, also delicious, with great sheen/crust on top. we use semisweet baking chocolate (the whole bar) instead of chocolate chips.10/10/20: browneyedbaker chewy recipe is a good one since it's made for 9x13. though only did 2c of sugar instead of 2.5c, and about 2/3c chocolate chips instead of 1c.12/2/17: recipe on the unsweetened baking chocolate box1/16/17: don't let Jess use convection...also we substitute in some cocoa for 2oz baking chocolate (and subtract off 2T butter), and it's delicious11/8/15: so fudgy, and very delicious dates made: 8/15/23, 2/18/23, 1/9/23, 4/30/22, 12/6/21, 10/2/21, 10/10/20, 7/19/20, 4/17/19, 11/13/18, 2/21/18, 12/2/17, 6/10/17, 1/16/17, 12/13/16, 3/26/16, 11/8/15, 7/3/14, 12/13/13, 2/26/13
Chicken caesar salad
notes:
12/3/15: for thighs, use about 5 (2 lbs ?)10/28/15: chicken thighs and croutons...so good dates made: 8/2/23, 2/23/16, 12/29/15, 12/3/15, 10/28/15
12/3/15: for thighs, use about 5 (2 lbs ?)10/28/15: chicken thighs and croutons...so good dates made: 8/2/23, 2/23/16, 12/29/15, 12/3/15, 10/28/15
Chipotle honey salmon bowl
Pork tenderloin
notes:
12/29/21: the sauce was ok, but the cooking method was great.7/23/18: with roasted potatoes: 450F, olive oil s&p and garlic, just put in for 15-20 minutes BUT DO NOT STIR--they get crispier that way8/6/17: with mashed potatoes, kale from garden2/7/17: with mashed potatoes, green beans11/28/16: with mashed potatoes, green beans dates made: 7/20/23, 12/29/21, 6/5/20, 7/23/18, 8/6/17, 2/7/17, 11/28/16, 1/28/16
12/29/21: the sauce was ok, but the cooking method was great.7/23/18: with roasted potatoes: 450F, olive oil s&p and garlic, just put in for 15-20 minutes BUT DO NOT STIR--they get crispier that way8/6/17: with mashed potatoes, kale from garden2/7/17: with mashed potatoes, green beans11/28/16: with mashed potatoes, green beans dates made: 7/20/23, 12/29/21, 6/5/20, 7/23/18, 8/6/17, 2/7/17, 11/28/16, 1/28/16
Red beans and rice
notes:
11/6/19: Jess cooks it herself. It turns out delicious! She says she used 3.25 cups of water. Also 12 oz andouilli sausage, a 1.6 lb or so ham hock, and 2 cans of kidney beans.4/29/19: 4 cups and it still takes a while, but it's fine. we add a ham hock and it is SOOO good, please never not add a ham hock.8/22/18: don't add too much water or it takes forever to thicken. we did five cups and it was way too much. maybe do 4.2/22/18: delicious. we use 3 cans of kidney beans. dates made: 6/11/23, 4/2/20, 1/12/20, 11/6/19, 4/29/19, 8/22/18, 4/1/18, 2/22/18, 6/23/17
11/6/19: Jess cooks it herself. It turns out delicious! She says she used 3.25 cups of water. Also 12 oz andouilli sausage, a 1.6 lb or so ham hock, and 2 cans of kidney beans.4/29/19: 4 cups and it still takes a while, but it's fine. we add a ham hock and it is SOOO good, please never not add a ham hock.8/22/18: don't add too much water or it takes forever to thicken. we did five cups and it was way too much. maybe do 4.2/22/18: delicious. we use 3 cans of kidney beans. dates made: 6/11/23, 4/2/20, 1/12/20, 11/6/19, 4/29/19, 8/22/18, 4/1/18, 2/22/18, 6/23/17
Mug brownie
notes:
6/9/23: to cook a 1/2 serving, maybe around 75 secs. or just microwave each 1/4 serving separately2/15/17: 1/4 serving is perfect amount. in thick white bowl, around 35 secs for a 1/4 serving5/29/16: 1/4 serving of the original recipe is plenty, and cook for 30 secs2/16/16: now THIS is a keeper--holy fuck. Golden rule of microwave desserts is Do not overcook. Recipe halved. dates made: 6/9/23, 12/16/22, 8/20/17, 8/19/17, 2/15/17, 5/29/16, 3/9/16, 2/16/16, 10/7/13
6/9/23: to cook a 1/2 serving, maybe around 75 secs. or just microwave each 1/4 serving separately2/15/17: 1/4 serving is perfect amount. in thick white bowl, around 35 secs for a 1/4 serving5/29/16: 1/4 serving of the original recipe is plenty, and cook for 30 secs2/16/16: now THIS is a keeper--holy fuck. Golden rule of microwave desserts is Do not overcook. Recipe halved. dates made: 6/9/23, 12/16/22, 8/20/17, 8/19/17, 2/15/17, 5/29/16, 3/9/16, 2/16/16, 10/7/13
Coffee cake
notes:
4/25/23: added 1/4c flour and 1/2c butter to spread, plus the sugar (but no cinnamon). but then also covered in extra cinnamon sugar to coat. but PLEASE next time just use the freaking pioneer woman's crumble recipe!!!1/3/23: as before, absolutely delicious cake. I tried adding 1/4c flour and 1/2c butter to the crumble, but it was very difficult to spread. Tastes good though. Next time, keep out the cinnamon from the spread, and then cover each layer in the crumble with a healthy dose of cinnamon sugar (i.e., in middle and on top). also, used yogurt instead of sour cream.11/20/21: recipe from the Better Homes book, in a 9x13. bakes for about 40 minutes. should have just put all the topping on top though because it was impossible to spread the batter out evenly with the topping already in the center.1/25/15: warmed up with milk: fucking good11/18/14: the cake itself is fucking perfect: airy, good crispness on outside, perfect texture; the crust needs work though: add a stick of butter on top probably, maybe with some more sugar actually, so that there's enough for filling inside and on top dates made: 4/25/23, 1/3/23, 11/20/21, 8/11/20, 7/21/19, 9/3/18, 10/29/17, 8/8/17, 4/3/17, 11/3/16, 1/25/15, 11/18/14, 11/13/14
4/25/23: added 1/4c flour and 1/2c butter to spread, plus the sugar (but no cinnamon). but then also covered in extra cinnamon sugar to coat. but PLEASE next time just use the freaking pioneer woman's crumble recipe!!!1/3/23: as before, absolutely delicious cake. I tried adding 1/4c flour and 1/2c butter to the crumble, but it was very difficult to spread. Tastes good though. Next time, keep out the cinnamon from the spread, and then cover each layer in the crumble with a healthy dose of cinnamon sugar (i.e., in middle and on top). also, used yogurt instead of sour cream.11/20/21: recipe from the Better Homes book, in a 9x13. bakes for about 40 minutes. should have just put all the topping on top though because it was impossible to spread the batter out evenly with the topping already in the center.1/25/15: warmed up with milk: fucking good11/18/14: the cake itself is fucking perfect: airy, good crispness on outside, perfect texture; the crust needs work though: add a stick of butter on top probably, maybe with some more sugar actually, so that there's enough for filling inside and on top dates made: 4/25/23, 1/3/23, 11/20/21, 8/11/20, 7/21/19, 9/3/18, 10/29/17, 8/8/17, 4/3/17, 11/3/16, 1/25/15, 11/18/14, 11/13/14
Rib eye steak
notes:
1/13/22: cooked in cast iron as per kenji's instructions. dates made: 4/7/23, 1/13/22
1/13/22: cooked in cast iron as per kenji's instructions. dates made: 4/7/23, 1/13/22
Carrot cake
notes:
4/2/23: recipe from val in our shared icloud photos folder dates made: 4/2/23
4/2/23: recipe from val in our shared icloud photos folder dates made: 4/2/23
Rainbow trout
Apple crumble
notes:
3/28/23: super buttery and delicious. jess made the crumble perfectly. i used about 2.1 lbs of apples (6 apples), which was so easy with the apple slicer9/25/22: delicious! 3.25 lbs of apples, since it was already an insane amount of apples. stick with 1T of cinnamon and no more. dates made: 3/28/23, 9/25/22
3/28/23: super buttery and delicious. jess made the crumble perfectly. i used about 2.1 lbs of apples (6 apples), which was so easy with the apple slicer9/25/22: delicious! 3.25 lbs of apples, since it was already an insane amount of apples. stick with 1T of cinnamon and no more. dates made: 3/28/23, 9/25/22
Flour tortillas
notes:
2/5/23: _slightly_ less flour, and maybe 3/4t salt. otherwise, delicious! see icloud folder for jess's notes, or else her phone's notes app dates made: 2/5/23
2/5/23: _slightly_ less flour, and maybe 3/4t salt. otherwise, delicious! see icloud folder for jess's notes, or else her phone's notes app dates made: 2/5/23
Chocolate chip cookies
notes:
12/24/22: for santa12/17/22: chocolate chip blind taste-testing between hershey's special dark, tollhouse 53%, and ghiradelli 60%. in the blind test, I liked the hershey's most, tollhouse least. jess liked the tollhouse most, hershey's least. ghiradelli was a solid 2nd for both of us, but overall the less sweetness kinda meant the chocolate didn't stand out as much8/19/20: just like the no eggs recipe, except one egg, no milk, 1t baking soda and no powder, almost all dark chocolate instead of chocolate chips, a little bit of honey to sweeten (about 1T), and a (not heaping) spoonful of pb8/2/20: just like the no eggs recipe, except I made it all brown sugar (no white sugar), and added 2 eggs, and pecans. Overall, the brown sugar didn't taste as sweet! Needed more sugar.3/1/17: the coconut ones again--Jess's favorite recipe currently8/14/16: the first autocookie!3/17/15: hershey's recipe with the good dark chocolate chips in the red bag1/11/15: tollhouse recipe: delicious1/25/14: double chocolate, so good12/9/13: learned online: no refrigerate, use parchment paper, use half-melted butter11/23/13: melt the chips a bit first to have "double" chocolate chip dates made: 12/24/22, 12/17/22, 6/16/21, 8/19/20, 8/2/20, 3/1/17, 8/14/16, 1/13/16, 8/26/15, 4/17/15, 3/17/15, 1/11/15, 6/22/14, 1/25/14, 12/9/13, 11/23/13, 11/6/13, 9/12/13, 5/15/13
12/24/22: for santa12/17/22: chocolate chip blind taste-testing between hershey's special dark, tollhouse 53%, and ghiradelli 60%. in the blind test, I liked the hershey's most, tollhouse least. jess liked the tollhouse most, hershey's least. ghiradelli was a solid 2nd for both of us, but overall the less sweetness kinda meant the chocolate didn't stand out as much8/19/20: just like the no eggs recipe, except one egg, no milk, 1t baking soda and no powder, almost all dark chocolate instead of chocolate chips, a little bit of honey to sweeten (about 1T), and a (not heaping) spoonful of pb8/2/20: just like the no eggs recipe, except I made it all brown sugar (no white sugar), and added 2 eggs, and pecans. Overall, the brown sugar didn't taste as sweet! Needed more sugar.3/1/17: the coconut ones again--Jess's favorite recipe currently8/14/16: the first autocookie!3/17/15: hershey's recipe with the good dark chocolate chips in the red bag1/11/15: tollhouse recipe: delicious1/25/14: double chocolate, so good12/9/13: learned online: no refrigerate, use parchment paper, use half-melted butter11/23/13: melt the chips a bit first to have "double" chocolate chip dates made: 12/24/22, 12/17/22, 6/16/21, 8/19/20, 8/2/20, 3/1/17, 8/14/16, 1/13/16, 8/26/15, 4/17/15, 3/17/15, 1/11/15, 6/22/14, 1/25/14, 12/9/13, 11/23/13, 11/6/13, 9/12/13, 5/15/13
Beef short ribs
notes:
8/15/22: In the instant pot this time. Can't recommend it, not because it didn't turn out good, but because it didn't turn out AMAZING--because the onions didn't caramelize like they do in the oven.3/19/22: 2 lbs ribs (3), 2 onions, baby carrots. 1.5c broth.9/28/20: only 0.8 lbs this time, but with lots of carrots (and also mashed potatoes on the side), it was still plenty of food, for sure.6/2/20: Again about 1 lb of meat, and 1 (small onion). Should have done 2 onions, because they're the best part! Also added a good amount of baby carrots.2/15/20: I did the same ingredients but just with two short ribs totaling 1.2 lbs. It was unbelievable. Dried them off with paper towels before seasoning, and put them in the small orange dutch oven. But if there'd been more I might have needed a bigger pot. Anyway, also added four carrots to the sauce in with the meat. Cooked about 2.5 hours exactly and all the juices were mostly gone. One of the best meals we've made. Served with mashed sweet potatoes and sourdough toast. dates made: 12/7/22, 8/15/22, 3/19/22, 9/28/20, 8/13/20, 6/2/20, 2/15/20
8/15/22: In the instant pot this time. Can't recommend it, not because it didn't turn out good, but because it didn't turn out AMAZING--because the onions didn't caramelize like they do in the oven.3/19/22: 2 lbs ribs (3), 2 onions, baby carrots. 1.5c broth.9/28/20: only 0.8 lbs this time, but with lots of carrots (and also mashed potatoes on the side), it was still plenty of food, for sure.6/2/20: Again about 1 lb of meat, and 1 (small onion). Should have done 2 onions, because they're the best part! Also added a good amount of baby carrots.2/15/20: I did the same ingredients but just with two short ribs totaling 1.2 lbs. It was unbelievable. Dried them off with paper towels before seasoning, and put them in the small orange dutch oven. But if there'd been more I might have needed a bigger pot. Anyway, also added four carrots to the sauce in with the meat. Cooked about 2.5 hours exactly and all the juices were mostly gone. One of the best meals we've made. Served with mashed sweet potatoes and sourdough toast. dates made: 12/7/22, 8/15/22, 3/19/22, 9/28/20, 8/13/20, 6/2/20, 2/15/20
Tomato glaze meatloaves with brown butter mashed potatoes
Baked ziti
Spaghetti and meatballs
notes:
dates made: 10/17/22, 5/10/14, 3/11/14, 1/28/14, 9/20/13, 9/6/13
dates made: 10/17/22, 5/10/14, 3/11/14, 1/28/14, 9/20/13, 9/6/13
Thai beef with basil and rice
Chicken tikka masala
notes:
dates made: 9/13/22
dates made: 9/13/22
Prosciutto, goat cheese, arugula, fig jam sandwich
notes:
dates made: 8/31/22
dates made: 8/31/22
Baked potatoes
Alabama white sauce chicken drumsticks
notes:
8/23/22: the skin ended up too soggy, but jess later used the meat to make some absolutely killer chicken quesadillas dates made: 8/23/22
8/23/22: the skin ended up too soggy, but jess later used the meat to make some absolutely killer chicken quesadillas dates made: 8/23/22
Chocolate revel bars
notes:
2/27/22: from the better homes & gardens cookbook. we make it in the 9x13. dates made: 8/13/22, 2/27/22
2/27/22: from the better homes & gardens cookbook. we make it in the 9x13. dates made: 8/13/22, 2/27/22
Google chocolate chip cookies
notes:
7/30/22: half the cayenne this time, which is now barely noticeable, but nice.8/27/21: the cayenne is interesting. we didn't have orange or vanilla so we used 1t whiskey, and that tiny bit of liquid was CRITICAL for getting the batter to actually become batter. the cookies were larger than we normally make, which also made them amazing. would love to try without the cayenne, even though it was very interesting. overall, this was a very interesting/impressive cookie. baked for about 16 mins at 325F dates made: 7/30/22, 8/27/21
7/30/22: half the cayenne this time, which is now barely noticeable, but nice.8/27/21: the cayenne is interesting. we didn't have orange or vanilla so we used 1t whiskey, and that tiny bit of liquid was CRITICAL for getting the batter to actually become batter. the cookies were larger than we normally make, which also made them amazing. would love to try without the cayenne, even though it was very interesting. overall, this was a very interesting/impressive cookie. baked for about 16 mins at 325F dates made: 7/30/22, 8/27/21
Sour cream chicken enchiladas
notes:
6/6/22: jess says no need to double. she used tj's flour tortillas and they turned out great. made with a side of black beans and mexican-style corn4/27/21: 2.5 lbs = 3 cups chicken. Made 12 enchiladas this time but that's because Trader Joe's tortillas were awful and broke everywhere.1/30/21: doubled it, trader joes salsa verde (2 jars), 3 cups of shredded chicken, 1 bag of shredded cheese (2 cups), corn tortillas, made 15 enchiladas, delicious dates made: 6/6/22, 4/27/21, 1/30/21
6/6/22: jess says no need to double. she used tj's flour tortillas and they turned out great. made with a side of black beans and mexican-style corn4/27/21: 2.5 lbs = 3 cups chicken. Made 12 enchiladas this time but that's because Trader Joe's tortillas were awful and broke everywhere.1/30/21: doubled it, trader joes salsa verde (2 jars), 3 cups of shredded chicken, 1 bag of shredded cheese (2 cups), corn tortillas, made 15 enchiladas, delicious dates made: 6/6/22, 4/27/21, 1/30/21
Falafel
notes:
6/5/22: Really tasty. Doubled it and it made ~ 16 falafel. Enough for Jay and I for two nights. I added 1+ T flour, 1 egg, and panko. Made with side of roasted sweet potatoes with a Tahini sauce (Tahini, water, lemon juice, salt) and Tsaziki.7/16/15: Just double it. It barely makes 4 servings, really. Also don't let Jess make the yogurt sauce!!5/12/15: the recipe makes about five servings, if Jess has one patty and I have two; they're very good! maybe try panko next time? served with yogurt, spinach, and cucumber in a pita pocket9/24/14: delicious! oil your hands to make the patties, fine if they be sticky dates made: 6/5/22, 7/16/15, 5/12/15, 9/24/14
6/5/22: Really tasty. Doubled it and it made ~ 16 falafel. Enough for Jay and I for two nights. I added 1+ T flour, 1 egg, and panko. Made with side of roasted sweet potatoes with a Tahini sauce (Tahini, water, lemon juice, salt) and Tsaziki.7/16/15: Just double it. It barely makes 4 servings, really. Also don't let Jess make the yogurt sauce!!5/12/15: the recipe makes about five servings, if Jess has one patty and I have two; they're very good! maybe try panko next time? served with yogurt, spinach, and cucumber in a pita pocket9/24/14: delicious! oil your hands to make the patties, fine if they be sticky dates made: 6/5/22, 7/16/15, 5/12/15, 9/24/14
Shrub
notes:
5/30/22: 9oz strawberries, 3oz blueberries, 1.5c sugar, mashed up and stored for 24 hours in a glass pyrex on the counter. This made 12oz liquid once I drained the fruit out. Then I added 3oz apple cider vinegar, 3oz balsamic, and now will be leaving in the fridge for a week.5/3/14: "artisinal drinking vinegar" from the farmer's market, plus seltzer water and water and some fresh lime juice...so goddamn good--imagine with alcohol! dates made: 5/30/22, 5/3/14
5/30/22: 9oz strawberries, 3oz blueberries, 1.5c sugar, mashed up and stored for 24 hours in a glass pyrex on the counter. This made 12oz liquid once I drained the fruit out. Then I added 3oz apple cider vinegar, 3oz balsamic, and now will be leaving in the fridge for a week.5/3/14: "artisinal drinking vinegar" from the farmer's market, plus seltzer water and water and some fresh lime juice...so goddamn good--imagine with alcohol! dates made: 5/30/22, 5/3/14
Chana masala
Meatball subs
notes:
11/23/21: with rolls from Winter Hill Bakery, which turned out amazing. Jess says for the meatball she did half the herbs it called for.8/23/21: this time with pork7/23/21: sooo delicious. turkey meatballs--recipe from photo from Caitlin dates made: 3/3/22, 11/23/21, 8/23/21, 7/23/21
11/23/21: with rolls from Winter Hill Bakery, which turned out amazing. Jess says for the meatball she did half the herbs it called for.8/23/21: this time with pork7/23/21: sooo delicious. turkey meatballs--recipe from photo from Caitlin dates made: 3/3/22, 11/23/21, 8/23/21, 7/23/21
Oat milk
notes:
2/19/22: 1/2c rolled oats + 2c water in vitamix. then filtered through nut milk bag. store-bought has 8g sugar per cup, which is just over 1tsp white sugar (6g), so I added some brown sugar to sweeten slightly. dates made: 2/19/22
2/19/22: 1/2c rolled oats + 2c water in vitamix. then filtered through nut milk bag. store-bought has 8g sugar per cup, which is just over 1tsp white sugar (6g), so I added some brown sugar to sweeten slightly. dates made: 2/19/22
Hot fudge pie
notes:
2/13/22: recipe from Val via Brad's mom dates made: 2/13/22
2/13/22: recipe from Val via Brad's mom dates made: 2/13/22
Blueberry muffins
Chicken tortellini soup
Blondie
notes:
1/29/22: recipe from better homes and gardens cookbook. made a half-batch, and so baked for about 35 minutes in the smaller rectangle pyrex. I also browned butter, but weighed it after browning so I knew how much water to add later to make up for lost water. I then just mixed the browned butter in with the brown sugar afterward. They turned out amazing. Super rich, and so a half-batch was plenty. Added chocolate chips and pecans on top. dates made: 1/29/22
1/29/22: recipe from better homes and gardens cookbook. made a half-batch, and so baked for about 35 minutes in the smaller rectangle pyrex. I also browned butter, but weighed it after browning so I knew how much water to add later to make up for lost water. I then just mixed the browned butter in with the brown sugar afterward. They turned out amazing. Super rich, and so a half-batch was plenty. Added chocolate chips and pecans on top. dates made: 1/29/22
Poached egg with hollandaise
notes:
1/22/22: 5 minutes overcooked the poached eggs, big time. but the fine strainer (the cocktail one) worked pretty good, for the first egg anyway. for the hollandaise, I used one egg yolk, about 1-2T of butter, and a sliver's worth of lemon juice. Should've really made sure the butter was up to 180F like Kenji's recipe said before putting in the food processor. #foodlab dates made: 1/22/22
1/22/22: 5 minutes overcooked the poached eggs, big time. but the fine strainer (the cocktail one) worked pretty good, for the first egg anyway. for the hollandaise, I used one egg yolk, about 1-2T of butter, and a sliver's worth of lemon juice. Should've really made sure the butter was up to 180F like Kenji's recipe said before putting in the food processor. #foodlab dates made: 1/22/22
Vodka pasta sauce
notes:
1/22/22: turned out great! cooked the chicken first (separately). took me a little over an hour start to finish for the whole meal. #foodlab dates made: 1/22/22
1/22/22: turned out great! cooked the chicken first (separately). took me a little over an hour start to finish for the whole meal. #foodlab dates made: 1/22/22
Whole wheat pancakes
Ribeye steak
notes:
1/13/22: cooked in cast iron as per kenji's instructions. dates made: 1/13/22
1/13/22: cooked in cast iron as per kenji's instructions. dates made: 1/13/22
Lava cake
notes:
1/8/22: we make half, using two small eggs, and it makes enough for three in the end. so we freeze one, to be cooked later. it turned out delicious. we baked in the toaster oven, for about six minutes at 400F. But I'd say next time do like 375F and aim for eight minutes or so. also, the ganache only needed like 45 mins to chill. in the freezer would've gone even faster I bet. dates made: 1/8/22
1/8/22: we make half, using two small eggs, and it makes enough for three in the end. so we freeze one, to be cooked later. it turned out delicious. we baked in the toaster oven, for about six minutes at 400F. But I'd say next time do like 375F and aim for eight minutes or so. also, the ganache only needed like 45 mins to chill. in the freezer would've gone even faster I bet. dates made: 1/8/22
Cupcakes
notes:
1/5/22: turned out great! made 12. for the icing, I used 8oz spreadable cream cheese, skipped the additional salt, and then maybe 2 cups of powdered sugar. also I actually used vanilla for once, both in the cupcakes and in the icing. they were better with sprinkles actually, with the crunch. oh also I used real lemon juice for the buttermilk, and they turned out tasting a little lemony which was very nice!5/18/21: turned out great! made 18, so 1.5 times cupcake recipe (and then normal recipe amount for the icing) dates made: 1/5/22, 5/18/21 [1]
1/5/22: turned out great! made 12. for the icing, I used 8oz spreadable cream cheese, skipped the additional salt, and then maybe 2 cups of powdered sugar. also I actually used vanilla for once, both in the cupcakes and in the icing. they were better with sprinkles actually, with the crunch. oh also I used real lemon juice for the buttermilk, and they turned out tasting a little lemony which was very nice!5/18/21: turned out great! made 18, so 1.5 times cupcake recipe (and then normal recipe amount for the icing) dates made: 1/5/22, 5/18/21 [1]
Roasted cauliflower pasta & walnuts
notes:
1/3/22: easy, simple, surprisingly flavorful. roasted cauliflower in toaster oven (325F on air fry and just watch and then switch to bake if browning too much). used mini farfalle noodles, didn't have lemon, and used pecans instead of walnuts. used parm instead of pecorino and kinda eyeballed the parsley. dates made: 1/3/22
1/3/22: easy, simple, surprisingly flavorful. roasted cauliflower in toaster oven (325F on air fry and just watch and then switch to bake if browning too much). used mini farfalle noodles, didn't have lemon, and used pecans instead of walnuts. used parm instead of pecorino and kinda eyeballed the parsley. dates made: 1/3/22
Grilled cheese and tomato soup
notes:
1/1/22: Made for lunch using kenji's recipe. The soup was pretty good--way better than a can for sure. The sandwich wasn't worth the extra work I don't think, but the parmesan added to the outside and grilled again was a nice touch actually. #foodlab dates made: 1/1/22
1/1/22: Made for lunch using kenji's recipe. The soup was pretty good--way better than a can for sure. The sandwich wasn't worth the extra work I don't think, but the parmesan added to the outside and grilled again was a nice touch actually. #foodlab dates made: 1/1/22
White bean soup with bacon
Thai shrimp curry
notes:
5/3/21: Robin actually loved it. Jordan I think found it too flavorful.8/29/20: this was soooo good. jess says: added a little bit more green curry, about 1 oz extra of coconut milk (but only because we had extra), and chili flakes for garnish. also 24oz shrimp instead of 32oz. dates made: 12/17/21, 5/3/21, 11/10/20, 8/29/20
5/3/21: Robin actually loved it. Jordan I think found it too flavorful.8/29/20: this was soooo good. jess says: added a little bit more green curry, about 1 oz extra of coconut milk (but only because we had extra), and chili flakes for garnish. also 24oz shrimp instead of 32oz. dates made: 12/17/21, 5/3/21, 11/10/20, 8/29/20
Hot chocolate
notes:
11/20/16: per cup: 2T cocoa, 1T brown sugar, 1c milk; add only 2T or so milk at first to the rest, heating in pan; then once it dissolves heat the rest of the milk; once nearly boiling, put it in a blender to froth dates made: 12/5/21, 10/25/20, 11/21/16, 11/20/16
11/20/16: per cup: 2T cocoa, 1T brown sugar, 1c milk; add only 2T or so milk at first to the rest, heating in pan; then once it dissolves heat the rest of the milk; once nearly boiling, put it in a blender to froth dates made: 12/5/21, 10/25/20, 11/21/16, 11/20/16
Banana muffins
Turkey tettrazini
notes:
11/30/21: fine, but not worth repeating. dates made: 11/30/21
11/30/21: fine, but not worth repeating. dates made: 11/30/21
Burgers
notes:
11/21/21: to make fast food style burgers, flatten four 0.25lb patties with a rolling pin between two sheets of seran wrap. then cooked on skillet at 375F, flattening with spatula constantly. 5 mins a side. Cheese on after flipping. dates made: 11/21/21
11/21/21: to make fast food style burgers, flatten four 0.25lb patties with a rolling pin between two sheets of seran wrap. then cooked on skillet at 375F, flattening with spatula constantly. 5 mins a side. Cheese on after flipping. dates made: 11/21/21
Apple crisp
notes:
11/7/21: 6 smallish red apples9/14/20: I used four gigantic apples and it filled a 9x13. I did NOT double the recipe, unlike my last note. so both that comment and the recipe (which called for a 9x9) lied to me. but it was delicious! maybe a tad sweet, so you could probably skip the bit of white sugar in the apples themselves?11/26/18: we double it; recipe from Caitlin dates made: 11/7/21, 9/14/20, 2/10/19, 11/26/18
11/7/21: 6 smallish red apples9/14/20: I used four gigantic apples and it filled a 9x13. I did NOT double the recipe, unlike my last note. so both that comment and the recipe (which called for a 9x9) lied to me. but it was delicious! maybe a tad sweet, so you could probably skip the bit of white sugar in the apples themselves?11/26/18: we double it; recipe from Caitlin dates made: 11/7/21, 9/14/20, 2/10/19, 11/26/18
Boiled peanuts
notes:
dates made: 11/5/21
dates made: 11/5/21
Turkey chili
Hazan's pasta carbonara
notes:
1/21/21: good with bowtie pasta (roughly 3/4 lb), and the boys love it6/21/16: Jess aimed for 1/2 lb. of pasta and this was our best yet!3/28/16: 1 lb of pasta is a little much--try 2/3 lb. also, we cooked the bacon, then removed it, drained a bit of grease, then added the olive oil and garlic, and then added the bacon back in once chopped up. dates made: 10/23/21, 1/21/21, 8/12/20, 9/24/19, 9/24/18, 6/23/18, 5/6/18, 8/14/17, 7/10/17, 3/1/17, 12/20/16, 7/16/16, 6/21/16, 3/28/16, 1/7/16, 11/29/15, 11/18/15, 9/21/15
1/21/21: good with bowtie pasta (roughly 3/4 lb), and the boys love it6/21/16: Jess aimed for 1/2 lb. of pasta and this was our best yet!3/28/16: 1 lb of pasta is a little much--try 2/3 lb. also, we cooked the bacon, then removed it, drained a bit of grease, then added the olive oil and garlic, and then added the bacon back in once chopped up. dates made: 10/23/21, 1/21/21, 8/12/20, 9/24/19, 9/24/18, 6/23/18, 5/6/18, 8/14/17, 7/10/17, 3/1/17, 12/20/16, 7/16/16, 6/21/16, 3/28/16, 1/7/16, 11/29/15, 11/18/15, 9/21/15
Bbq chicken alfredo pizza
notes:
10/4/21: with mozzarella on top. dates made: 10/4/21
10/4/21: with mozzarella on top. dates made: 10/4/21
Hamburger helper
Lasagna
notes:
10/7/19: instructions from last time were vague, so to be clear: double the beef (2 lbs), add some mushrooms and an onion, and use a jar (25 oz) of pasta sauce and also another cup or so of pasta sauce that we had lying around. also 15oz ricotta and 10oz mozzarrella. 8 lasagna noodle strips total. turned out great.12/2/18: we accidentally made this a little better. basically, we doubled the meat sauce (including onions and some mushrooms), but didn't double everything else, and so kept the same amount of layers and all that, in 13x9 pyrex. servings:126/19/14: Jess does it! dates made: 9/9/21, 5/7/21, 3/5/21, 11/4/20, 4/15/20, 3/11/20, 10/7/19, 4/8/19, 12/27/18, 12/2/18, 6/19/14
10/7/19: instructions from last time were vague, so to be clear: double the beef (2 lbs), add some mushrooms and an onion, and use a jar (25 oz) of pasta sauce and also another cup or so of pasta sauce that we had lying around. also 15oz ricotta and 10oz mozzarrella. 8 lasagna noodle strips total. turned out great.12/2/18: we accidentally made this a little better. basically, we doubled the meat sauce (including onions and some mushrooms), but didn't double everything else, and so kept the same amount of layers and all that, in 13x9 pyrex. servings:126/19/14: Jess does it! dates made: 9/9/21, 5/7/21, 3/5/21, 11/4/20, 4/15/20, 3/11/20, 10/7/19, 4/8/19, 12/27/18, 12/2/18, 6/19/14
Chicken pesto pizza
notes:
dates made: 8/28/21, 7/19/21
dates made: 8/28/21, 7/19/21
Vegan chocolate chip cookies
Banana bread
notes:
7/29/21: made 1/3 of the white sugar into brown sugar, and used coconut oil in place of veggie oil, and added ~1/3-1/2c pecans. turned out great, but a little undercooked in the center (baked for about 45 mins). could have used 5-10 more mins. tasty though!6/12/21: Had only 3/4 c bananas, so added 1/4c apple sauce, and added ~1/2 c choco chips. I'd prob do less next time.3/2/21: I add walnuts, turns out really good, but we had to bake it for forever before it was fully cooked dates made: 7/29/21, 6/12/21, 3/2/21
7/29/21: made 1/3 of the white sugar into brown sugar, and used coconut oil in place of veggie oil, and added ~1/3-1/2c pecans. turned out great, but a little undercooked in the center (baked for about 45 mins). could have used 5-10 more mins. tasty though!6/12/21: Had only 3/4 c bananas, so added 1/4c apple sauce, and added ~1/2 c choco chips. I'd prob do less next time.3/2/21: I add walnuts, turns out really good, but we had to bake it for forever before it was fully cooked dates made: 7/29/21, 6/12/21, 3/2/21
Roast chicken thighs with farro
notes:
dates made: 7/27/21
dates made: 7/27/21
Rhubarb pie
notes:
9/28/17: cooked for like 75 minutes total--be patient! wait for the bubblies. rotated it once, when we took the foil off. also, it's a bit too sweet--Jess says she added the upper limit of sugar. So don't do that. dates made: 6/7/21, 9/28/17
9/28/17: cooked for like 75 minutes total--be patient! wait for the bubblies. rotated it once, when we took the foil off. also, it's a bit too sweet--Jess says she added the upper limit of sugar. So don't do that. dates made: 6/7/21, 9/28/17
Chicken fingers
notes:
5/17/21: these were delicious. baked in oven from I think the Food 52 cook book. Worked great! Used 3 lbs of chicken breast, took like 20 minutes just to bread it all, and used three pyrex dishes. Next time, should cut them long ways (feels like sideways) because then there's fewer to bread, and those tasted better for some reason. dates made: 5/17/21
5/17/21: these were delicious. baked in oven from I think the Food 52 cook book. Worked great! Used 3 lbs of chicken breast, took like 20 minutes just to bread it all, and used three pyrex dishes. Next time, should cut them long ways (feels like sideways) because then there's fewer to bread, and those tasted better for some reason. dates made: 5/17/21
Sourdough bread
notes:
5/14/21: bulk ferment from 9:30pm-noon-thirty4/19/21: nailed it, FINALLY! (i forgot that stretch-and-fold happens right after you make the dough, so i skipped that this time.) i let the bulk ferment go from like 6pm-9am, because it just wasn't looking risen enough, and I suspect from reading online that _under_-proving has been our problem. then i shaped it, let it sit for about 1.5 hours, then baked 500F for 30mins, 450F for 15mins or so. i think for knowing when it's proved enough, what we really need is a clear bowl so we can mark/see when it's doubled in size more easily.2/13/21: proofed overnight from 7pm-7am. when doing the stretch and folds at that point, it didn't tear. but maybe in retrospect given how flat the loaf was, it was over-proofed. 68F in here. preheated about 30 mins instead of an hour. 25 mins at 500F, but needed 21 mins at 450F (to get to 208F). not very risen, and a little light in color. also forgot to score it.12/28/20: one of the worst ones we've ever made. in too cold of a spot overnight, pretty sure.9/9/20: Because it's summer, the starter was eating so fast that I actually fed it at like 2pm the day I later mixed up the batter. I think that helpd a lot, because the bread was much spongier this time compared to recent times. Still pretty flat as a whole though. I never have figured out whether that's because it's under- or over-proved.3/4/20: rosemary and sage1/24/20: made it less dry but STILL got stuck. must be the bowl's fault.1/8/20: we put a TON of flour (even loose) in the bread bowl, and it does NOT stick there, but it still sticks on the sides, but at least way better. downside though is that the loaf is covered in flour at the end, which we have to try to brush off.12/15/19: really wet, and sticks to the wood bowl again, but turns out so floofy and perfect--like seriously, the most floofy and spongy it's ever been11/14/19: 2t rosemary from garden, 50g figs11/6/19: perfect.10/20/19: original breadtopia recipe: 16 oz bread flour, 1.5t salt, 1.25-1.5c water, 1/4c starter, proof 1.5hrs, bake 500F for 30 mins, then 450F for 15 mins (or until 210F) with cover off10/11/19: a total failure! don't know what went wrong. but I think the breadtopia recipe changed? also we forgot to set a timer for the proving so it went too long. and the house is cold so no good place to get the yeast prepped. really, it could have been lots of things. it just looked wrong from the very beginning. it's inedible. later though, I realize it's because breadtopia changed the recipe on us, and we used the new flour amount but not the new water amount. so it was just way too dry.3/29/19: fig and rosemary1/5/19: first time with new proofing bowl, and it makes great ridges!12/4/18: turned out great; 1.25 cups = super easy to work with, just not that porous. but still tasty!11/8/18: way too wet this time (used 1.5 cups), but it tasted good, it was just super ugly and unmanageable9/7/18: bigger dutch oven by accident and it turned out okay but kinda stuck to the bottom8/10/18: in the smaller dutch oven and it turns out great!6/28/18: Jess made it alone6/18/18: I think this is when we made it...6/4/18: 1.5-2t rosemary, 45g figs5/20/18: standard loaf5/7/18: standard loaf5/1/18: standard loaf4/19/18: standard loaf4/11/18: 25g raisins, rosemary, thyme; smelled good, but it was for Elise (for her birthday) so we couldn't eat it4/7/18: raisins and rosemary again4/5/18: 50g of raisins, and rosemary, added last night when we mixed it up. turned out good! though the rosemary might have been a little bad3/1/18: for Sophie and Vince2/27/18: The bread being too flat must either be a result of over-proving, or of the dough being too wet. This one was perfect. Only 1.25c of water in recipe instead of 1.5c, and I proved for 1h15m instead of 1h30m. Tastes and looks great, though we could score it better, and put it in the dutch oven better.2/21/18: overproved again I guess? Super flat. Only 1.5 hours of proving though. Cookie tray on the rack below kept it from burning though!2/17/18: left it out last night in cloth instead of plastic and it got sooo dried out. but still tastes great, and my prettiest loaf yet!2/10/18: Super wet dough, but I think I over-proved (for 1h45m), because it ended up very flat. But still tasted great!2/3/18: turned out much better this time! remembered to score it, and to put the temp. probe in when I took the lid off. The pot didn't smoke this time, but the crust did still burn a bit on the outside and I don't know why. Much tastier than the one from two days ago though, I think because the starter was more mature for this one. Also, the dough was _super_ wet last night so I added a bit more flour, but still super wet, but still turned out totally fine in the end, just was harder to work with2/1/18: bacon grease in the dutch oven I think made it super smoky, and cook too fast? cooked to internal temp of 210F though and it tastes great. forgot to score it though!7/14/14: haven't tried it yet, but looks good7/11/14: turned out pretty good it seems; temperature still an issue i think but that's the oven; i did 510g flour, 1.5c water6/30/14: weighed the flour and water for the first time and it was super sticky! hard to work with. baked in the le creuset this time, which worked out great--bottom appears to be less burnt.6/12/14: still improving--amazing sour smell that really gives it away; still bad bottom crust, but the inside this time is perrrrfect. imagine if the oven had consistent temps, too! i understand the folding of the dough now, too, because it makes the bread kinda break away really nicely when you eat it5/29/14: best one yet, for sure: The key was a very healthy starter (i.e. tons of bubbles), and the time in the fridge definitely did the same bubbliness to the dough. bread is done at 200F in the center, which is good to know.5/16/14: starter had been in the fridge for two days and then spent 18 hours on the counter. It turned out pretty good! Better than the last one: more cooked, a little fluffier--but it still could use some improvement. A little more fluffiness, a little more sour, a little holier of a crumb.3/30/14: turns out great! kinda flour-y must to the sourdough = undercooked? dates made: 5/14/21, 4/19/21, 2/13/21, 12/28/20, 11/9/20, 9/9/20, 8/13/20, 7/8/20, 4/19/20, 3/24/20, 3/4/20, 2/9/20, 1/24/20, 1/8/20, 12/15/19, 11/14/19, 11/6/19, 10/20/19, 10/11/19, 5/9/19, 4/19/19, 3/29/19, 3/2/19, 2/10/19, 1/5/19, 12/4/18, 11/8/18, 10/24/18, 9/7/18, 8/10/18, 7/19/18, 7/12/18, 6/28/18, 6/18/18, 6/4/18, 5/20/18, 5/7/18, 5/1/18, 4/19/18, 4/11/18, 4/7/18, 4/5/18, 3/27/18, 3/11/18, 3/6/18, 3/1/18, 2/27/18, 2/21/18, 2/17/18, 2/10/18, 2/3/18, 2/1/18, 7/14/14, 7/11/14, 6/30/14, 6/12/14, 5/29/14, 5/16/14, 3/30/14
5/14/21: bulk ferment from 9:30pm-noon-thirty4/19/21: nailed it, FINALLY! (i forgot that stretch-and-fold happens right after you make the dough, so i skipped that this time.) i let the bulk ferment go from like 6pm-9am, because it just wasn't looking risen enough, and I suspect from reading online that _under_-proving has been our problem. then i shaped it, let it sit for about 1.5 hours, then baked 500F for 30mins, 450F for 15mins or so. i think for knowing when it's proved enough, what we really need is a clear bowl so we can mark/see when it's doubled in size more easily.2/13/21: proofed overnight from 7pm-7am. when doing the stretch and folds at that point, it didn't tear. but maybe in retrospect given how flat the loaf was, it was over-proofed. 68F in here. preheated about 30 mins instead of an hour. 25 mins at 500F, but needed 21 mins at 450F (to get to 208F). not very risen, and a little light in color. also forgot to score it.12/28/20: one of the worst ones we've ever made. in too cold of a spot overnight, pretty sure.9/9/20: Because it's summer, the starter was eating so fast that I actually fed it at like 2pm the day I later mixed up the batter. I think that helpd a lot, because the bread was much spongier this time compared to recent times. Still pretty flat as a whole though. I never have figured out whether that's because it's under- or over-proved.3/4/20: rosemary and sage1/24/20: made it less dry but STILL got stuck. must be the bowl's fault.1/8/20: we put a TON of flour (even loose) in the bread bowl, and it does NOT stick there, but it still sticks on the sides, but at least way better. downside though is that the loaf is covered in flour at the end, which we have to try to brush off.12/15/19: really wet, and sticks to the wood bowl again, but turns out so floofy and perfect--like seriously, the most floofy and spongy it's ever been11/14/19: 2t rosemary from garden, 50g figs11/6/19: perfect.10/20/19: original breadtopia recipe: 16 oz bread flour, 1.5t salt, 1.25-1.5c water, 1/4c starter, proof 1.5hrs, bake 500F for 30 mins, then 450F for 15 mins (or until 210F) with cover off10/11/19: a total failure! don't know what went wrong. but I think the breadtopia recipe changed? also we forgot to set a timer for the proving so it went too long. and the house is cold so no good place to get the yeast prepped. really, it could have been lots of things. it just looked wrong from the very beginning. it's inedible. later though, I realize it's because breadtopia changed the recipe on us, and we used the new flour amount but not the new water amount. so it was just way too dry.3/29/19: fig and rosemary1/5/19: first time with new proofing bowl, and it makes great ridges!12/4/18: turned out great; 1.25 cups = super easy to work with, just not that porous. but still tasty!11/8/18: way too wet this time (used 1.5 cups), but it tasted good, it was just super ugly and unmanageable9/7/18: bigger dutch oven by accident and it turned out okay but kinda stuck to the bottom8/10/18: in the smaller dutch oven and it turns out great!6/28/18: Jess made it alone6/18/18: I think this is when we made it...6/4/18: 1.5-2t rosemary, 45g figs5/20/18: standard loaf5/7/18: standard loaf5/1/18: standard loaf4/19/18: standard loaf4/11/18: 25g raisins, rosemary, thyme; smelled good, but it was for Elise (for her birthday) so we couldn't eat it4/7/18: raisins and rosemary again4/5/18: 50g of raisins, and rosemary, added last night when we mixed it up. turned out good! though the rosemary might have been a little bad3/1/18: for Sophie and Vince2/27/18: The bread being too flat must either be a result of over-proving, or of the dough being too wet. This one was perfect. Only 1.25c of water in recipe instead of 1.5c, and I proved for 1h15m instead of 1h30m. Tastes and looks great, though we could score it better, and put it in the dutch oven better.2/21/18: overproved again I guess? Super flat. Only 1.5 hours of proving though. Cookie tray on the rack below kept it from burning though!2/17/18: left it out last night in cloth instead of plastic and it got sooo dried out. but still tastes great, and my prettiest loaf yet!2/10/18: Super wet dough, but I think I over-proved (for 1h45m), because it ended up very flat. But still tasted great!2/3/18: turned out much better this time! remembered to score it, and to put the temp. probe in when I took the lid off. The pot didn't smoke this time, but the crust did still burn a bit on the outside and I don't know why. Much tastier than the one from two days ago though, I think because the starter was more mature for this one. Also, the dough was _super_ wet last night so I added a bit more flour, but still super wet, but still turned out totally fine in the end, just was harder to work with2/1/18: bacon grease in the dutch oven I think made it super smoky, and cook too fast? cooked to internal temp of 210F though and it tastes great. forgot to score it though!7/14/14: haven't tried it yet, but looks good7/11/14: turned out pretty good it seems; temperature still an issue i think but that's the oven; i did 510g flour, 1.5c water6/30/14: weighed the flour and water for the first time and it was super sticky! hard to work with. baked in the le creuset this time, which worked out great--bottom appears to be less burnt.6/12/14: still improving--amazing sour smell that really gives it away; still bad bottom crust, but the inside this time is perrrrfect. imagine if the oven had consistent temps, too! i understand the folding of the dough now, too, because it makes the bread kinda break away really nicely when you eat it5/29/14: best one yet, for sure: The key was a very healthy starter (i.e. tons of bubbles), and the time in the fridge definitely did the same bubbliness to the dough. bread is done at 200F in the center, which is good to know.5/16/14: starter had been in the fridge for two days and then spent 18 hours on the counter. It turned out pretty good! Better than the last one: more cooked, a little fluffier--but it still could use some improvement. A little more fluffiness, a little more sour, a little holier of a crumb.3/30/14: turns out great! kinda flour-y must to the sourdough = undercooked? dates made: 5/14/21, 4/19/21, 2/13/21, 12/28/20, 11/9/20, 9/9/20, 8/13/20, 7/8/20, 4/19/20, 3/24/20, 3/4/20, 2/9/20, 1/24/20, 1/8/20, 12/15/19, 11/14/19, 11/6/19, 10/20/19, 10/11/19, 5/9/19, 4/19/19, 3/29/19, 3/2/19, 2/10/19, 1/5/19, 12/4/18, 11/8/18, 10/24/18, 9/7/18, 8/10/18, 7/19/18, 7/12/18, 6/28/18, 6/18/18, 6/4/18, 5/20/18, 5/7/18, 5/1/18, 4/19/18, 4/11/18, 4/7/18, 4/5/18, 3/27/18, 3/11/18, 3/6/18, 3/1/18, 2/27/18, 2/21/18, 2/17/18, 2/10/18, 2/3/18, 2/1/18, 7/14/14, 7/11/14, 6/30/14, 6/12/14, 5/29/14, 5/16/14, 3/30/14
Beef and bean chili
notes:
3/24/18: on fritos1/28/17: same recipe as before; used 3T-4T cocoa, and instead of beer, half a ginger beer and the other 6oz were OJ; simmered for 3 hrs10/24/16: I skip the tabasco and sugar, and instead add cocoa, and cook for about 5 hours on low dates made: 5/10/21, 11/15/18, 3/24/18, 10/31/17, 8/11/17, 1/28/17, 10/24/16
3/24/18: on fritos1/28/17: same recipe as before; used 3T-4T cocoa, and instead of beer, half a ginger beer and the other 6oz were OJ; simmered for 3 hrs10/24/16: I skip the tabasco and sugar, and instead add cocoa, and cook for about 5 hours on low dates made: 5/10/21, 11/15/18, 3/24/18, 10/31/17, 8/11/17, 1/28/17, 10/24/16
Filet mignon
notes:
5/5/21: seasoned in salt and pepper, seared in cast iron about 4 mins each (in canola oil, then with butter after flipping), then baked for about 4 mins until probe said 135F, then rested for maybe 2 mins. delicious!3/22/21: about 1.25" thick, 6 mins on first side, 5-6 mins on second side, cooked to about 135F dates made: 5/5/21, 3/22/21
5/5/21: seasoned in salt and pepper, seared in cast iron about 4 mins each (in canola oil, then with butter after flipping), then baked for about 4 mins until probe said 135F, then rested for maybe 2 mins. delicious!3/22/21: about 1.25" thick, 6 mins on first side, 5-6 mins on second side, cooked to about 135F dates made: 5/5/21, 3/22/21
Chocolate cream oreo pie
Rice pudding
Bbq chicken
notes:
4/19/21: about 4 lbs of bone-in, skin-on thighs, brined in salt (1/4c salt + 4c water, in each of two different containers), baked in bbq for about 45 mins at 375F (flipped halfway through and added more sauce). the sauce didn't really stick. also, should have ended with the skin up so it could've gotten more crispy. dates made: 4/19/21
4/19/21: about 4 lbs of bone-in, skin-on thighs, brined in salt (1/4c salt + 4c water, in each of two different containers), baked in bbq for about 45 mins at 375F (flipped halfway through and added more sauce). the sauce didn't really stick. also, should have ended with the skin up so it could've gotten more crispy. dates made: 4/19/21
Meatballs
notes:
4/11/21: 1.25 lbs beef, 1 egg, 1t salt, 1t onion powder, 1t garlic powder, 1/3c parmesan cheese, 400F for 20 mins. dates made: 4/11/21
4/11/21: 1.25 lbs beef, 1 egg, 1t salt, 1t onion powder, 1t garlic powder, 1/3c parmesan cheese, 400F for 20 mins. dates made: 4/11/21
Crispy roasted baby potatoes
notes:
4/6/21: boiled about 10 minutes until I could partially smush one with a fork. oven to 425F, smushed all the potatoes on a baking tray with a wooden spoon, coated in a generous amount of olive oil, then salt and pepper. baked for about 20 minutes until they looked nice and crispy. amazing! just like the porch's basically. dates made: 4/6/21
4/6/21: boiled about 10 minutes until I could partially smush one with a fork. oven to 425F, smushed all the potatoes on a baking tray with a wooden spoon, coated in a generous amount of olive oil, then salt and pepper. baked for about 20 minutes until they looked nice and crispy. amazing! just like the porch's basically. dates made: 4/6/21
Chicken curry
notes:
12/17/18: Doubled the recipe with 10 thighs at about 3 lbs. We did not double the liquid, just did one can coconut milk, 1c chicken broth. Added a bit of tomatoes again but I wish we hadn't.10/24/17: we also add an onion and diced tomatoes; super liquidy so if you add the tomatoes maybe skip the broth3/17/16: lime is seriously CRITICAL; yogurt not necessary11/4/14: goddamn delicious. perfect. 2 jalapenos is perfect12/16/13: used 3 jalapenos and it is VERY spicy dates made: 3/28/21, 9/22/20, 12/17/18, 10/24/17, 3/17/16, 6/3/15, 11/4/14, 12/16/13
12/17/18: Doubled the recipe with 10 thighs at about 3 lbs. We did not double the liquid, just did one can coconut milk, 1c chicken broth. Added a bit of tomatoes again but I wish we hadn't.10/24/17: we also add an onion and diced tomatoes; super liquidy so if you add the tomatoes maybe skip the broth3/17/16: lime is seriously CRITICAL; yogurt not necessary11/4/14: goddamn delicious. perfect. 2 jalapenos is perfect12/16/13: used 3 jalapenos and it is VERY spicy dates made: 3/28/21, 9/22/20, 12/17/18, 10/24/17, 3/17/16, 6/3/15, 11/4/14, 12/16/13
Pork chops
Tahini cinnamon rolls
Sausage gravy
Pot roast
Biscuits
notes:
3/13/21: full batch this time. made like 12 instead of 8-10 but they turned out great anyway.4/26/20: I put the flour (measured) and butter (cubed) in the freezer 30 mins before hand. I pulsed them in the food processor (a half batch), which worked _too_ well in that the butter had disappeared after only 30 seconds or two. dates made: 3/13/21, 4/26/20
3/13/21: full batch this time. made like 12 instead of 8-10 but they turned out great anyway.4/26/20: I put the flour (measured) and butter (cubed) in the freezer 30 mins before hand. I pulsed them in the food processor (a half batch), which worked _too_ well in that the butter had disappeared after only 30 seconds or two. dates made: 3/13/21, 4/26/20
Cheesy cuban chicken rice bake
Chocolate oatmeal bars
Bean chili
Brussels sprouts
notes:
2/17/21: These turned out perfect. Toss in olive oil, slice in half top to bottom, place face down on foil, and then bake (without touching, flipping, or covering!) at 425F for 30 mins. dates made: 2/17/21
2/17/21: These turned out perfect. Toss in olive oil, slice in half top to bottom, place face down on foil, and then bake (without touching, flipping, or covering!) at 425F for 30 mins. dates made: 2/17/21
Dutch baby pancake
Sourdough biscuits
Cast iron sourdough pancakes
notes:
1/9/21: we accidentally make the entire batter to be left overnight. turns out it was...totally fine? but obviously not ideal, because the salt didn't let the yeast thrive. anyway, we did 1c flour, 1c milk, 1/2c starter, 2 eggs, 1/2t salt, 1t baking soda, 1T sugar. added blueberries (and be generous with these because they're the best part). dates made: 1/9/21
1/9/21: we accidentally make the entire batter to be left overnight. turns out it was...totally fine? but obviously not ideal, because the salt didn't let the yeast thrive. anyway, we did 1c flour, 1c milk, 1/2c starter, 2 eggs, 1/2t salt, 1t baking soda, 1T sugar. added blueberries (and be generous with these because they're the best part). dates made: 1/9/21
Slow-cooker bolognese
Bourbon cookies
notes:
12/24/20: same note as last time: actually look up a buttercream recipe this time and do NOT add more milk than it says! otherwise the icing separates. such a delicious cookie though. baked for 10 minutes at 350F.10/25/18: we make 86 of them, with buttercream frosting. we try to pipe it but it eventually starts melting/clumping weirdly, so a spoon was the way to go. maybe next time don't add more milk than the recipe calls for...12/23/16: they're basically like sugar cookies if you short on the bourbon, but they're still very good. we make a buttercream frosting for them dates made: 12/24/20, 10/25/18, 12/23/16
12/24/20: same note as last time: actually look up a buttercream recipe this time and do NOT add more milk than it says! otherwise the icing separates. such a delicious cookie though. baked for 10 minutes at 350F.10/25/18: we make 86 of them, with buttercream frosting. we try to pipe it but it eventually starts melting/clumping weirdly, so a spoon was the way to go. maybe next time don't add more milk than the recipe calls for...12/23/16: they're basically like sugar cookies if you short on the bourbon, but they're still very good. we make a buttercream frosting for them dates made: 12/24/20, 10/25/18, 12/23/16
Storing sourdough dehydrated as chips
Apple cinnamon muffins
Sweet potato casserole
Oatmeal chocolate chip lace cookies
Butternut squash chili
notes:
dates made: 11/15/20
dates made: 11/15/20
Skillet cookie pie
notes:
4/17/17: from Bon Appetit dates made: 11/8/20, 4/17/17
4/17/17: from Bon Appetit dates made: 11/8/20, 4/17/17
Mexican wedding cookies
notes:
11/7/20: for sophie and vince11/1/20: should have read the comments and cooked at 350F instead of 400F. I used walnuts, pulsed using the the vitamix. the batter was DELICIOUS and so were the cookies. I used the cookie scooper for making them, and I'd say it made about 32 total (I froze half, so this is just a guess). Super easy to make though. dates made: 11/7/20, 11/1/20, 3/15/19
11/7/20: for sophie and vince11/1/20: should have read the comments and cooked at 350F instead of 400F. I used walnuts, pulsed using the the vitamix. the batter was DELICIOUS and so were the cookies. I used the cookie scooper for making them, and I'd say it made about 32 total (I froze half, so this is just a guess). Super easy to make though. dates made: 11/7/20, 11/1/20, 3/15/19
Hot buttered rum
notes:
10/17/20: per drink: put 1T butter + slightly less than 1T brown sugar in mug and microwave until melted. then sprinkle in a touch of cinnamon, nutmeg, and cloves. add a shot of rum (white rum is fine), and fill with boiled water. dates made: 10/17/20
10/17/20: per drink: put 1T butter + slightly less than 1T brown sugar in mug and microwave until melted. then sprinkle in a touch of cinnamon, nutmeg, and cloves. add a shot of rum (white rum is fine), and fill with boiled water. dates made: 10/17/20
One pot chicken parmesan
Sausage squash bake
notes:
10/15/20: blue apron meal dates made: 10/15/20
10/15/20: blue apron meal dates made: 10/15/20
Chicken parmesan
notes:
10/5/20: not as good with panko. also, make sure you get the sauce seasoned/salted well because it's kinda bland otherwise. but a super easy meal, so worth figuring out how to make it good. Since we don't have the giant cast iron anymore, I cooked the 2-2.5 lbs of chicken in the two 12" skillets and then transferred to the preheated (from the oven) 9x13.3/11/19: really, this is such a simple, low-stress, delicious meal. and by the way, doubling means 2 lbs. chicken, 2 28oz tomatoes, and 12oz mozzarella. also if you don't have olive oil for the breadcrumb part, just use butter10/4/18: should use 28oz crushed tomatoes (not diced, otherwise too watery), and 8oz of mozzarella was fine, with 2 lbs. of chicken. also for the breadcrumbs, made 1/3c and that was plenty.9/16/18: this was so delicious! used about 2 lbs chicken breast. the pangrattato was critical. served on angel hair. dates made: 10/5/20, 3/11/19, 10/4/18, 9/16/18
10/5/20: not as good with panko. also, make sure you get the sauce seasoned/salted well because it's kinda bland otherwise. but a super easy meal, so worth figuring out how to make it good. Since we don't have the giant cast iron anymore, I cooked the 2-2.5 lbs of chicken in the two 12" skillets and then transferred to the preheated (from the oven) 9x13.3/11/19: really, this is such a simple, low-stress, delicious meal. and by the way, doubling means 2 lbs. chicken, 2 28oz tomatoes, and 12oz mozzarella. also if you don't have olive oil for the breadcrumb part, just use butter10/4/18: should use 28oz crushed tomatoes (not diced, otherwise too watery), and 8oz of mozzarella was fine, with 2 lbs. of chicken. also for the breadcrumbs, made 1/3c and that was plenty.9/16/18: this was so delicious! used about 2 lbs chicken breast. the pangrattato was critical. served on angel hair. dates made: 10/5/20, 3/11/19, 10/4/18, 9/16/18
Pork breakfast sausage patties
Beer [tasting]
notes:
9/27/20: one week after bottling citra. it tastes incredible! I knew it was good before I even took a sip: a great aroma. It tastes delicious, beats the first cascade one by a mile. it's ALL about the dry hopping--I am so glad we dry hopped this one. To my lazy palate, this beer was already in the realm of "it tastes like an IPA, therefore I love it". Jess has named it "Mr. Marris," by "Slug Brothers Brewing" (which we'd already chosen as our name)9/19/20: two weeks after bottling, and apple taste is entirely gone! also...so is the flavor? but it's fine! near the end of the bottle it kinda reminds me of what I remember melbourne bitter being like: no aroma, no real flavor, just a sort of vaguely bitter beer taste. it's light in flavor, for sure. as for the carbonation, if anything it's maybe over-carbed? lots of foam inside the bottle as we're drinking it--or does that always happen?9/13/20: one week after bottling. definitely under-carbonated, but enough to have a solid head when poured into a glass, and definitely drinkable! it tasted like beer. very mild, which is surprising given how bitter it was the day we brewed it. still had some bitterness, but no overwhelming hop aromas really. kinda tasted like honey (even though we used table sugar?) so I think I'm gonna buy some dextrose. also it tasted a little bit like apple juice, which apparently either means a) we need to wait longer before we drink it, or b) we fermented at too high of a temperature. a seems unlikely only because we let it ferment for two weeks, even if it's only been a week since we bottled. but i dunno. either way, it wasn't bad at all! and actually alcoholic. pretty magical. dates made: 9/27/20, 9/19/20, 9/13/20
9/27/20: one week after bottling citra. it tastes incredible! I knew it was good before I even took a sip: a great aroma. It tastes delicious, beats the first cascade one by a mile. it's ALL about the dry hopping--I am so glad we dry hopped this one. To my lazy palate, this beer was already in the realm of "it tastes like an IPA, therefore I love it". Jess has named it "Mr. Marris," by "Slug Brothers Brewing" (which we'd already chosen as our name)9/19/20: two weeks after bottling, and apple taste is entirely gone! also...so is the flavor? but it's fine! near the end of the bottle it kinda reminds me of what I remember melbourne bitter being like: no aroma, no real flavor, just a sort of vaguely bitter beer taste. it's light in flavor, for sure. as for the carbonation, if anything it's maybe over-carbed? lots of foam inside the bottle as we're drinking it--or does that always happen?9/13/20: one week after bottling. definitely under-carbonated, but enough to have a solid head when poured into a glass, and definitely drinkable! it tasted like beer. very mild, which is surprising given how bitter it was the day we brewed it. still had some bitterness, but no overwhelming hop aromas really. kinda tasted like honey (even though we used table sugar?) so I think I'm gonna buy some dextrose. also it tasted a little bit like apple juice, which apparently either means a) we need to wait longer before we drink it, or b) we fermented at too high of a temperature. a seems unlikely only because we let it ferment for two weeks, even if it's only been a week since we bottled. but i dunno. either way, it wasn't bad at all! and actually alcoholic. pretty magical. dates made: 9/27/20, 9/19/20, 9/13/20
Beer [bottling]
notes:
9/20/20: 7 days prior, I dry hopped citra by dropping it right into the fermenter. Sadly I didn't write down the amount, but I'm guessing I did about 6g. 3 days prior, I put it in the fridge to cold crash. priming sugar: 0.9oz, 1/4 cup water, left it liquidy enough so i wasn't worried about it being syrupy. only ended up with 8 full bottles (dry hopping meant less liquid to siphon because of the hops in the bottom?), and one broken bottle with half a bottle of beer everywhere. we made a total mess again, so maybe try in the laundry room next time? to get the siphon going, we tilted the pot, which seemed to help. and it's possible that getting the flow started with a shorter tube would be easier? need to compare. next time: do a COMPLETE simulation of the process using water, the stock pot, and bottles. also, long tube was maybe too long--the closer thing wouldn't stop the flow entirely.9/5/20: couldn't get the siphon working for the life of us. need a better method, big time. like a pump. it took us like an hour total, and there was beer everywhere (floor, arms, counters, etc.) at the end. but we made 9 bottles! and afterwards, just thinking about it, it felt great. for sugar, ended up doing 1oz white sugar in 1/4c water, boiled for a minute or two and then cooled to room temp (didn't take long). temperature calculator: https://www.brewersfriend.com/beer-priming-calculator/ dates made: 9/20/20, 9/5/20
9/20/20: 7 days prior, I dry hopped citra by dropping it right into the fermenter. Sadly I didn't write down the amount, but I'm guessing I did about 6g. 3 days prior, I put it in the fridge to cold crash. priming sugar: 0.9oz, 1/4 cup water, left it liquidy enough so i wasn't worried about it being syrupy. only ended up with 8 full bottles (dry hopping meant less liquid to siphon because of the hops in the bottom?), and one broken bottle with half a bottle of beer everywhere. we made a total mess again, so maybe try in the laundry room next time? to get the siphon going, we tilted the pot, which seemed to help. and it's possible that getting the flow started with a shorter tube would be easier? need to compare. next time: do a COMPLETE simulation of the process using water, the stock pot, and bottles. also, long tube was maybe too long--the closer thing wouldn't stop the flow entirely.9/5/20: couldn't get the siphon working for the life of us. need a better method, big time. like a pump. it took us like an hour total, and there was beer everywhere (floor, arms, counters, etc.) at the end. but we made 9 bottles! and afterwards, just thinking about it, it felt great. for sugar, ended up doing 1oz white sugar in 1/4c water, boiled for a minute or two and then cooled to room temp (didn't take long). temperature calculator: https://www.brewersfriend.com/beer-priming-calculator/ dates made: 9/20/20, 9/5/20
Beer [brewing]
notes:
9/7/20: same as last time but with citra (with amounts adjusted for by the alpha). realized later that this have been pale ales, not an ipa. anyway, much easier this time. 3.5 hours start to finish including cleanup. used the big 8 quart stock pot with 6 quarts of water and that worked perfectly. stored it in the instant pot to insulate during the hour long heat off part with the malt. then kept it at a super low boil (like at 5-6 on the burner) the whole time. i wish i had non-iodine sanitizer just because it kinda freaks me out. also, a bag of ice helped SO much. cooled to 70F within 20 minutes! stirring while cooling was CRITICAL and would drop degrees so fast. sanitized digital thermometer clipped on with sanitized clothespin onto stock pot while cooling, which was also convenient. no need for temperature control during the brewing part. also, i used like half tap water, half spring water. hope that doesn't fuck the taste up...we'll see.8/22/20: maris otter, cascade hops, us-05 yeast. i use the instant pot for heat, mostly on slow-cook on low. some gloves for squeezing the bag would have been nice. we ended up a little short on liquid at the end, probably because of over-boiling? dates made: 9/7/20, 8/22/20
9/7/20: same as last time but with citra (with amounts adjusted for by the alpha). realized later that this have been pale ales, not an ipa. anyway, much easier this time. 3.5 hours start to finish including cleanup. used the big 8 quart stock pot with 6 quarts of water and that worked perfectly. stored it in the instant pot to insulate during the hour long heat off part with the malt. then kept it at a super low boil (like at 5-6 on the burner) the whole time. i wish i had non-iodine sanitizer just because it kinda freaks me out. also, a bag of ice helped SO much. cooled to 70F within 20 minutes! stirring while cooling was CRITICAL and would drop degrees so fast. sanitized digital thermometer clipped on with sanitized clothespin onto stock pot while cooling, which was also convenient. no need for temperature control during the brewing part. also, i used like half tap water, half spring water. hope that doesn't fuck the taste up...we'll see.8/22/20: maris otter, cascade hops, us-05 yeast. i use the instant pot for heat, mostly on slow-cook on low. some gloves for squeezing the bag would have been nice. we ended up a little short on liquid at the end, probably because of over-boiling? dates made: 9/7/20, 8/22/20
Baked penne pasta with roasted vegetables
notes:
9/1/20: ricotta was a very good move. it's delicious!6/27/20: maybe use ricotta instead of mozzarella because it's so annoying to clean up. also, DO NOT cover with foil. DO NOT! and if using Hazan sauce, use 3.5-4c (as in nearly a double batch)4/8/18: one zucchini and it's perfect. also do globs of mozzarella on top so it gets all gooey and pretty. Aiiii.11/15/17: 2 zucchini, 1 green bell pepper, <1 cup of peas, 2 cups of cheese (mozarrella and parma) for in the pasta, Hazan's pasta sauce (1 28 oz can), cook pasta ~ almost done, like 8 minutes, bake the pasta at 450 for like...10 minutes and then reduce heat to 400 or 425 for last 15 mins6/1/15: using two zucchini, one green bell pepper, lots of brown mushrooms, and one small onion as the only vegetables--and it's the perfect amount dates made: 9/1/20, 6/27/20, 3/28/20, 9/5/19, 4/22/19, 8/9/18, 4/8/18, 2/1/18, 11/15/17, 6/1/15, 11/17/14, 6/5/13, 4/3/13, 3/20/13
9/1/20: ricotta was a very good move. it's delicious!6/27/20: maybe use ricotta instead of mozzarella because it's so annoying to clean up. also, DO NOT cover with foil. DO NOT! and if using Hazan sauce, use 3.5-4c (as in nearly a double batch)4/8/18: one zucchini and it's perfect. also do globs of mozzarella on top so it gets all gooey and pretty. Aiiii.11/15/17: 2 zucchini, 1 green bell pepper, <1 cup of peas, 2 cups of cheese (mozarrella and parma) for in the pasta, Hazan's pasta sauce (1 28 oz can), cook pasta ~ almost done, like 8 minutes, bake the pasta at 450 for like...10 minutes and then reduce heat to 400 or 425 for last 15 mins6/1/15: using two zucchini, one green bell pepper, lots of brown mushrooms, and one small onion as the only vegetables--and it's the perfect amount dates made: 9/1/20, 6/27/20, 3/28/20, 9/5/19, 4/22/19, 8/9/18, 4/8/18, 2/1/18, 11/15/17, 6/1/15, 11/17/14, 6/5/13, 4/3/13, 3/20/13
Flourless chocolate cake
notes:
8/30/20: cooked for 25 minutes exactly, but was a little over-done, so maybe check just a minute earlier. also had a pyrex filled with boiling water (which I added at the same time as the cake) to try to keep cake more moist.6/13/20: for the icing, I think by 3T baking chocolate I must have meant 3 oz? Today I did 2 oz and it was a little short in terms of icing, but still fine.4/25/20: this turns out amazing. the oiled pan and parchment paper was key for it not sticking. for icing, I melt 3T butter, 3T baking chocolate, and then pour it over (drizzling) straight from the pot onto the cake (maybe an hour after it came out of the oven). dates made: 8/30/20, 6/13/20, 4/25/20
8/30/20: cooked for 25 minutes exactly, but was a little over-done, so maybe check just a minute earlier. also had a pyrex filled with boiling water (which I added at the same time as the cake) to try to keep cake more moist.6/13/20: for the icing, I think by 3T baking chocolate I must have meant 3 oz? Today I did 2 oz and it was a little short in terms of icing, but still fine.4/25/20: this turns out amazing. the oiled pan and parchment paper was key for it not sticking. for icing, I melt 3T butter, 3T baking chocolate, and then pour it over (drizzling) straight from the pot onto the cake (maybe an hour after it came out of the oven). dates made: 8/30/20, 6/13/20, 4/25/20
Blueberry buckle
Porterhouse steak
notes:
8/6/20: a single 1.8 lb steak, seasoned REAL good. Preheat oven to 450F with cast iron in it. Then I seared it on the grill for about 2 minutes each side, and then put it in the cast iron in the oven with the thermometer probe in it. Baked (for around 18 minutes) until 130F, then let rest for 5 minutes. Served with brussels sprouts and mashed sweet potatoes. Best steak we've ever made by far. dates made: 8/6/20
8/6/20: a single 1.8 lb steak, seasoned REAL good. Preheat oven to 450F with cast iron in it. Then I seared it on the grill for about 2 minutes each side, and then put it in the cast iron in the oven with the thermometer probe in it. Baked (for around 18 minutes) until 130F, then let rest for 5 minutes. Served with brussels sprouts and mashed sweet potatoes. Best steak we've ever made by far. dates made: 8/6/20
Blueberry pie
notes:
8/1/20: we cover pie with foil for first 30 minutes. it ends up cooking for over an hour.8/30/19: with fresh blueberries!7/24/16: actually Jess just makes it5/10/16: 4T corn starch, 2T lemon juice, lattice top, cook at 400F8/24/14: best one we've ever made, and this one with a lattice...mmmm good dates made: 8/1/20, 8/30/19, 3/14/17, 7/24/16, 5/10/16, 8/24/14, 1/14/14
8/1/20: we cover pie with foil for first 30 minutes. it ends up cooking for over an hour.8/30/19: with fresh blueberries!7/24/16: actually Jess just makes it5/10/16: 4T corn starch, 2T lemon juice, lattice top, cook at 400F8/24/14: best one we've ever made, and this one with a lattice...mmmm good dates made: 8/1/20, 8/30/19, 3/14/17, 7/24/16, 5/10/16, 8/24/14, 1/14/14
Katsudon
Chickpea curry with rice and yogurt
notes:
7/14/20: we double it (with only three onions) and it is SO much. two large cans of tomatoes, one was diced and the other was san marzano. delicious.1/25/15: the longer you cook the better, now I believe it6/8/14: Jess does it all dates made: 7/14/20, 1/25/15, 6/8/14, 7/11/13, 2/27/13
7/14/20: we double it (with only three onions) and it is SO much. two large cans of tomatoes, one was diced and the other was san marzano. delicious.1/25/15: the longer you cook the better, now I believe it6/8/14: Jess does it all dates made: 7/14/20, 1/25/15, 6/8/14, 7/11/13, 2/27/13
Chicken stock
Red curry
Yellow cake with chocolate icing
Top sirloin steak
Chocolate mousse
notes:
5/10/20: made a half-recipe which made 5 servings. and again, make sure chocolate is still warm, and that egg whites are room temp. also, needs way more chocolate. probably should try a different recipe next time.2/2/17: if you microwave the chocolate, make sure it's still warm before you add in the other stuff...6/16/15: Bobby Flay recipe dates made: 5/10/20, 2/2/17, 6/16/15
5/10/20: made a half-recipe which made 5 servings. and again, make sure chocolate is still warm, and that egg whites are room temp. also, needs way more chocolate. probably should try a different recipe next time.2/2/17: if you microwave the chocolate, make sure it's still warm before you add in the other stuff...6/16/15: Bobby Flay recipe dates made: 5/10/20, 2/2/17, 6/16/15
Bon appetit's best chocolate chip cookies
Asparagus carbonara
Hazan's all'amatriciana sauce
notes:
1/19/20: two cans of marzano whole tomatoes, 4 oz prosicutto, 6 oz bacon, servings:86/25/18: doubled recipe using 1 lb of ground pork total, and 1/2T of red chili flakes3/9/17: we make a double recipe, and it's a good amount8/26/16: this time with bucatini, but Jess, please don't cook the whole pound of pasta...Though we should definitely make double the sauce next time8/14/16: we cook 10oz. bacon (from bacon butt bits), add a diced medium onion, then a full large can of whole plum tomatoes (no oil, no butter), and then chili flakes; delicious! dates made: 4/21/20, 1/19/20, 6/25/18, 1/21/18, 6/20/17, 3/9/17, 8/26/16, 8/14/16
1/19/20: two cans of marzano whole tomatoes, 4 oz prosicutto, 6 oz bacon, servings:86/25/18: doubled recipe using 1 lb of ground pork total, and 1/2T of red chili flakes3/9/17: we make a double recipe, and it's a good amount8/26/16: this time with bucatini, but Jess, please don't cook the whole pound of pasta...Though we should definitely make double the sauce next time8/14/16: we cook 10oz. bacon (from bacon butt bits), add a diced medium onion, then a full large can of whole plum tomatoes (no oil, no butter), and then chili flakes; delicious! dates made: 4/21/20, 1/19/20, 6/25/18, 1/21/18, 6/20/17, 3/9/17, 8/26/16, 8/14/16
Sourdough pancakes
notes:
12/14/19: Turns out I accidentally forgot to halve the flour last night, but then made what ended up being an even worse mistake by trying to compensate for the extra flour by keeping it in our room overnight, where it is very hot. That just made the sourdough angry and alcoholic tasting. They were fine, but not as good as last time. But a half-recipe is basically the right amount, by the way.2/3/18: absolutely delicious--almost crepe-like. Emre said they were seriously the best pancakes he'd ever had7/26/14: did about 1c flour 1/2c milk 1/8c starter, left overnight on microwave; then 1/2t salt 1/2t baking soda 1 T oil 1 T sugar 1 egg and then milk to make right thickness, blended; it was rubbery dough and kinda rubbery pancake but that's a negative word because they were pretty tasty dates made: 4/10/20, 12/14/19, 2/3/18, 7/26/14
12/14/19: Turns out I accidentally forgot to halve the flour last night, but then made what ended up being an even worse mistake by trying to compensate for the extra flour by keeping it in our room overnight, where it is very hot. That just made the sourdough angry and alcoholic tasting. They were fine, but not as good as last time. But a half-recipe is basically the right amount, by the way.2/3/18: absolutely delicious--almost crepe-like. Emre said they were seriously the best pancakes he'd ever had7/26/14: did about 1c flour 1/2c milk 1/8c starter, left overnight on microwave; then 1/2t salt 1/2t baking soda 1 T oil 1 T sugar 1 egg and then milk to make right thickness, blended; it was rubbery dough and kinda rubbery pancake but that's a negative word because they were pretty tasty dates made: 4/10/20, 12/14/19, 2/3/18, 7/26/14
Naan
notes:
4/7/20: Jess does it, with some very old yeast. And they turn out amazing! I end up broiling them (pan frying works too, but oven is both easier AND better), brushed with butter. ~2 mins each side, buttering both sides but the bottom only once it's been flipped. (a little goes a long way.) dates made: 4/7/20
4/7/20: Jess does it, with some very old yeast. And they turn out amazing! I end up broiling them (pan frying works too, but oven is both easier AND better), brushed with butter. ~2 mins each side, buttering both sides but the bottom only once it's been flipped. (a little goes a long way.) dates made: 4/7/20
Zucchini bread
notes:
8/26/18: don't halve the amount of chocolate chips, by the way.8/21/18: using coconut oil, and it turns out delicious. Baked for 40 mins at 350F in top oven, then rotated, then 10 more mins, confirmed with toothpick.10/22/16: Gpa in Lisco's recipe; don't drain the liquid if it was frozen! just use the right volume (e.g., 1 cup for 1 loaf); Also I think our top tiny oven does a really good job of making things crispy, because this thing just had the most beautiful top. And the batter had been so liquidy that the chocolate chips sank to the bottom. It was a beautiful thing.6/7/14: in the breadmaker; goood with chocolate chips and pecans instead of raisins, along with the walnuts dates made: 4/4/20, 9/10/19, 9/7/19, 8/26/18, 8/21/18, 12/18/16, 10/22/16, 6/7/14
8/26/18: don't halve the amount of chocolate chips, by the way.8/21/18: using coconut oil, and it turns out delicious. Baked for 40 mins at 350F in top oven, then rotated, then 10 more mins, confirmed with toothpick.10/22/16: Gpa in Lisco's recipe; don't drain the liquid if it was frozen! just use the right volume (e.g., 1 cup for 1 loaf); Also I think our top tiny oven does a really good job of making things crispy, because this thing just had the most beautiful top. And the batter had been so liquidy that the chocolate chips sank to the bottom. It was a beautiful thing.6/7/14: in the breadmaker; goood with chocolate chips and pecans instead of raisins, along with the walnuts dates made: 4/4/20, 9/10/19, 9/7/19, 8/26/18, 8/21/18, 12/18/16, 10/22/16, 6/7/14
Hazan's bolognese
notes:
2/23/20: delicious. I double recipe (with 1.5 lbs ground beef, and 1 of the big cans of plum tomatoes), but it only looks like about 6 servings. dates made: 2/23/20
2/23/20: delicious. I double recipe (with 1.5 lbs ground beef, and 1 of the big cans of plum tomatoes), but it only looks like about 6 servings. dates made: 2/23/20
Pork ribs
Hazan's bean soup
notes:
11/25/19: we use four cans of various beans servings:43/24/17: with a side of grilled toast; also we use beef broth for the first time because we finally have some8/8/16: with chickpeas only, and it's still pretty good12/8/15: incredible: garlic, olive oil, cannelini beans, chicken broth...and that's it, plus salt and pepper and we add cheese as well dates made: 2/13/20, 11/25/19, 10/25/18, 10/18/17, 3/24/17, 8/8/16, 4/25/16, 3/3/16, 2/22/16, 1/11/16, 12/8/15
11/25/19: we use four cans of various beans servings:43/24/17: with a side of grilled toast; also we use beef broth for the first time because we finally have some8/8/16: with chickpeas only, and it's still pretty good12/8/15: incredible: garlic, olive oil, cannelini beans, chicken broth...and that's it, plus salt and pepper and we add cheese as well dates made: 2/13/20, 11/25/19, 10/25/18, 10/18/17, 3/24/17, 8/8/16, 4/25/16, 3/3/16, 2/22/16, 1/11/16, 12/8/15
Instant pot chicken tortilla soup
Hazan's roasted chicken with lemons
notes:
2/2/20: unbelievable how good and tender it was. cooked until right at 165F. we had a 5.5 lb chicken, which was huge, so it cooked for a while. but really just amazing, and fun with it just being the lemons and salt and pepper! dates made: 2/2/20
2/2/20: unbelievable how good and tender it was. cooked until right at 165F. we had a 5.5 lb chicken, which was huge, so it cooked for a while. but really just amazing, and fun with it just being the lemons and salt and pepper! dates made: 2/2/20
Chocolate cake with pb icing
Beef ragu
notes:
12/12/19: a little watery. try reducing the liquid next time, maybe also subbing in more tomatoes.7/6/19: freezer instant pot meal. really tasty, though a bit watery. Took nearly thirty minutes to get to pressure, plus 45+10 for cook+vent time, so make sure to account for that when you start. servings:8 dates made: 12/12/19, 8/8/19, 7/6/19
12/12/19: a little watery. try reducing the liquid next time, maybe also subbing in more tomatoes.7/6/19: freezer instant pot meal. really tasty, though a bit watery. Took nearly thirty minutes to get to pressure, plus 45+10 for cook+vent time, so make sure to account for that when you start. servings:8 dates made: 12/12/19, 8/8/19, 7/6/19
Kladdkaka swedish chocolate cake
notes:
12/9/19: looked done but was actually raw inside--so poke it with a toothpick! you don't want it gooey EVERYWHERE...6/19/19: delicious. I only do 1.25c sugar, and slightly less than 1/2c cocoa. also it ends up taking about 30 minutes to bake--you want the top to definitely be cooked through, but only just so, so that the center is still gooey underneath dates made: 12/9/19, 6/19/19
12/9/19: looked done but was actually raw inside--so poke it with a toothpick! you don't want it gooey EVERYWHERE...6/19/19: delicious. I only do 1.25c sugar, and slightly less than 1/2c cocoa. also it ends up taking about 30 minutes to bake--you want the top to definitely be cooked through, but only just so, so that the center is still gooey underneath dates made: 12/9/19, 6/19/19
Tandoori chicken
notes:
12/8/19: need to make sure to mix the chickens in with the sauce before freezing maybe? this meal and the beef stew didn't cook at all the first time through because the meat was stuck together and so stayed a bit raw. We did it 8 minutes more and it was fine. but still, very annoying.7/3/19: freezer instant pot meal. we eat with rice and naan. it's very tasty! very spicy but it was enjoyable. servings:6 dates made: 12/8/19, 8/1/19, 7/3/19
12/8/19: need to make sure to mix the chickens in with the sauce before freezing maybe? this meal and the beef stew didn't cook at all the first time through because the meat was stuck together and so stayed a bit raw. We did it 8 minutes more and it was fine. but still, very annoying.7/3/19: freezer instant pot meal. we eat with rice and naan. it's very tasty! very spicy but it was enjoyable. servings:6 dates made: 12/8/19, 8/1/19, 7/3/19
Pork ragu
notes:
10/29/19: blue apron meal dates made: 10/29/19
10/29/19: blue apron meal dates made: 10/29/19
Two-tier chocolate cake
notes:
10/27/19: Jess makes it all herself dates made: 10/27/19
10/27/19: Jess makes it all herself dates made: 10/27/19
Ice cream cake
Sheet pan bruschetta chicken
Fried rice
Chicken tinga
notes:
7/11/19: freezer instant pot meal; really tasty! we have with tortillas, shredded cheddar cheese, sour cream, and valentina dates made: 8/4/19, 7/11/19
7/11/19: freezer instant pot meal; really tasty! we have with tortillas, shredded cheddar cheese, sour cream, and valentina dates made: 8/4/19, 7/11/19
Oat balls
notes:
6/28/19: 2T brown sugar, 2T honey, 2T coconut oil, 2T chocolate syrup, 6T? peanut butter, <2c? rolled oats. mix, make balls, put in fridge. dates made: 6/28/19
6/28/19: 2T brown sugar, 2T honey, 2T coconut oil, 2T chocolate syrup, 6T? peanut butter, <2c? rolled oats. mix, make balls, put in fridge. dates made: 6/28/19
Instant pot rice
notes:
5/12/19: make sure to rinse rice really well, then 1:1 rice and water, and add a splash of vegetable oil, and press rice button dates made: 5/12/19
5/12/19: make sure to rinse rice really well, then 1:1 rice and water, and add a splash of vegetable oil, and press rice button dates made: 5/12/19
Burrito bowl
notes:
5/9/19: jess says for beans and peppers: caramelize 2 onions, then add 2 bell peppers, then add 2 cans of pinto beans, 2-3 garlic cloves, chili powder, tiny bit of cumin, and oregano, salt and pepper. then remove them and add in 3 chicken breasts (1.5 lbs.) cubed and seasoned with lawry's, salt, pepper, chili powder, and cook in butter.2/20/17: marinade sliced round steak in worcestire, brown sugar, lime juice for an hour prior to cooking (don't cook in all of liquid! maybe just use some of it)6/2/16: so good with avocado and sour cream...also, Jess has mastered cooking rice dates made: 5/9/19, 2/20/17, 6/2/16, 4/7/16
5/9/19: jess says for beans and peppers: caramelize 2 onions, then add 2 bell peppers, then add 2 cans of pinto beans, 2-3 garlic cloves, chili powder, tiny bit of cumin, and oregano, salt and pepper. then remove them and add in 3 chicken breasts (1.5 lbs.) cubed and seasoned with lawry's, salt, pepper, chili powder, and cook in butter.2/20/17: marinade sliced round steak in worcestire, brown sugar, lime juice for an hour prior to cooking (don't cook in all of liquid! maybe just use some of it)6/2/16: so good with avocado and sour cream...also, Jess has mastered cooking rice dates made: 5/9/19, 2/20/17, 6/2/16, 4/7/16
Strawberry shrub
Mexican cheesecake
notes:
dates made: 3/16/19
dates made: 3/16/19
Bolognese
notes:
dates made: 3/8/19
dates made: 3/8/19
Sweet potato curry
Baked potatoes and mac and cheese
notes:
dates made: 1/29/19
dates made: 1/29/19
Miso burgers
notes:
1/21/19: buy 2.5 lbs beef, serve with baked sweet potatoes (cook them without stirring for maximum crispy! 425F for 30 mins or so total) and steamed broccoli. servings:810/22/17: with asparagus5/26/17: with sweet potatoes3/28/17: shiitake mushroom burger, baked sweet potato fries; first Blue Apron meal, and it's delicious: the miso mayo is key dates made: 1/21/19, 5/17/18, 2/16/18, 10/22/17, 5/26/17, 3/28/17
1/21/19: buy 2.5 lbs beef, serve with baked sweet potatoes (cook them without stirring for maximum crispy! 425F for 30 mins or so total) and steamed broccoli. servings:810/22/17: with asparagus5/26/17: with sweet potatoes3/28/17: shiitake mushroom burger, baked sweet potato fries; first Blue Apron meal, and it's delicious: the miso mayo is key dates made: 1/21/19, 5/17/18, 2/16/18, 10/22/17, 5/26/17, 3/28/17
Chicken enchiladas
notes:
1/4/19: we double recipe (we cooked 3 lbs, but I think 2 would have been fine), and use 15oz ricotta (inside enchiladas), 8oz sour cream (dotted on top before baking), and a jar of salsa verde (could've used a bit more...). they taste great, but shredded cheese would've been easier than ricotta I think. servings:98/20/18: these were amazing. used tomatillo salsa verde from other recipe. cooked 1 lb. chicken in big red cast iron as instructed, for only about 15 minutes at boiling. microwaved corn tortillas instead of frying because the first one stuck the pot. wrapped each tortilla with shredded chicken, a spoonful of salsa, and shredded monterrey jack cheese. covered the tops in salsa, more cheese, and about 6oz of sour cream. dates made: 1/4/19, 8/20/18
1/4/19: we double recipe (we cooked 3 lbs, but I think 2 would have been fine), and use 15oz ricotta (inside enchiladas), 8oz sour cream (dotted on top before baking), and a jar of salsa verde (could've used a bit more...). they taste great, but shredded cheese would've been easier than ricotta I think. servings:98/20/18: these were amazing. used tomatillo salsa verde from other recipe. cooked 1 lb. chicken in big red cast iron as instructed, for only about 15 minutes at boiling. microwaved corn tortillas instead of frying because the first one stuck the pot. wrapped each tortilla with shredded chicken, a spoonful of salsa, and shredded monterrey jack cheese. covered the tops in salsa, more cheese, and about 6oz of sour cream. dates made: 1/4/19, 8/20/18
The queen of sheba chocolate almond cake
notes:
10/1/18: Jess makes it9/28/16: Jess makes it5/15/14: not that bad with a helper1/31/14: a la Julia Child dates made: 10/1/18, 9/28/16, 7/13/15, 5/15/14, 1/31/14
10/1/18: Jess makes it9/28/16: Jess makes it5/15/14: not that bad with a helper1/31/14: a la Julia Child dates made: 10/1/18, 9/28/16, 7/13/15, 5/15/14, 1/31/14
Butter chicken
notes:
9/7/18: very tasty. mostly just followed the bon appetit one this time, but added one 15oz can of whole tomatoes, and after 10 minutes of simmering added about 1.5 cups of cream and simmered another 20 or so. started broiling the chicken (already sliced) when adding the cream2/7/18: combine recipe with bon appetit one3/15/17: we don't puree, and we broil the chicken cut in slices but never chop it further dates made: 9/7/18, 2/7/18, 1/11/18, 3/15/17
9/7/18: very tasty. mostly just followed the bon appetit one this time, but added one 15oz can of whole tomatoes, and after 10 minutes of simmering added about 1.5 cups of cream and simmered another 20 or so. started broiling the chicken (already sliced) when adding the cream2/7/18: combine recipe with bon appetit one3/15/17: we don't puree, and we broil the chicken cut in slices but never chop it further dates made: 9/7/18, 2/7/18, 1/11/18, 3/15/17
Goulash
notes:
9/5/18: this makes a SHIT ton. make half. also, don't add the macaroni until you're serving it, that way you can freeze it if there's too much...2/21/17: we cook mac separately in chicken broth, just enough to cover, so that you don't drain it; also, jess adds lawry's and chili flakes to the stew part, and also we use two big cans of whole tomatoes instead of sauce and diced tomatoes dates made: 9/5/18, 2/21/17
9/5/18: this makes a SHIT ton. make half. also, don't add the macaroni until you're serving it, that way you can freeze it if there's too much...2/21/17: we cook mac separately in chicken broth, just enough to cover, so that you don't drain it; also, jess adds lawry's and chili flakes to the stew part, and also we use two big cans of whole tomatoes instead of sauce and diced tomatoes dates made: 9/5/18, 2/21/17
Slow-cooker chicken tortilla soup
Chicken thighs
Slow-cooker chicken tikka masala
Grilled chicken winglets
notes:
6/17/18: lit about 25-30 briquettes by piling up in pyramid, covering in lighter fluid, then burning. It was just barely enough coal to cook all the chicken, and it took a while. But other than that, it went well! dates made: 6/17/18
6/17/18: lit about 25-30 briquettes by piling up in pyramid, covering in lighter fluid, then burning. It was just barely enough coal to cook all the chicken, and it took a while. But other than that, it went well! dates made: 6/17/18
Chicken katsudon
notes:
5/22/18: to confirm the last note, we did 3x the broth (not 6x). for chicken, we did a dry salt brine (1/4c salt + 1t baking powder on 1.5 lbs thin breasts) for 2 hours, and rinsed off salt afterward, and still _plenty_ salty1/16/18: we used two onions, and 6x the broth, just skipping the sake because we had none. we made the chicken cutlets using thin breasts and flour, egg, panko. this recipe takes a bit if you make the cutlets and the broth, mostly just because of the cutlets. we cooked the onions for quite a while, maybe 15 minutes. for the dashi, we used one packet with 3 cups of water, and boiled it along with the sugar and other liquids like mirin. it turned out so delicious...9/21/17: I would triple the sauce for two servings. Don't be afraid to let the onions cook forever because they are delicious...also, do try adding the chicken to the broth. And make sure you use panko along with a flour-egg dip. dates made: 5/22/18, 1/16/18, 9/21/17
5/22/18: to confirm the last note, we did 3x the broth (not 6x). for chicken, we did a dry salt brine (1/4c salt + 1t baking powder on 1.5 lbs thin breasts) for 2 hours, and rinsed off salt afterward, and still _plenty_ salty1/16/18: we used two onions, and 6x the broth, just skipping the sake because we had none. we made the chicken cutlets using thin breasts and flour, egg, panko. this recipe takes a bit if you make the cutlets and the broth, mostly just because of the cutlets. we cooked the onions for quite a while, maybe 15 minutes. for the dashi, we used one packet with 3 cups of water, and boiled it along with the sugar and other liquids like mirin. it turned out so delicious...9/21/17: I would triple the sauce for two servings. Don't be afraid to let the onions cook forever because they are delicious...also, do try adding the chicken to the broth. And make sure you use panko along with a flour-egg dip. dates made: 5/22/18, 1/16/18, 9/21/17
Chicken salad with grapes, pecans
notes:
6/9/15: Jess does it all herself this time. We dropped the onions completely this time and I really like it this way.6/25/14: 1.5 lbs. chicken = 3 cups3/12/13: Grizzly Bear playing, fans blowing2/19/13: highest taste-to-ease ratio ever! dates made: 5/21/18, 4/29/16, 6/9/15, 6/25/14, 8/22/13, 3/12/13, 3/3/13, 2/19/13
6/9/15: Jess does it all herself this time. We dropped the onions completely this time and I really like it this way.6/25/14: 1.5 lbs. chicken = 3 cups3/12/13: Grizzly Bear playing, fans blowing2/19/13: highest taste-to-ease ratio ever! dates made: 5/21/18, 4/29/16, 6/9/15, 6/25/14, 8/22/13, 3/12/13, 3/3/13, 2/19/13
Beef stroganoff
Raw tacos with cashews and walnuts
notes:
4/15/18: Made with half almonds, half pecans. Defrost nuts first or else the almonds never quite blended. Or blend the pecans and almonds in separate batches, either way.6/22/15: used pecans instead of walnuts; Jess says do 1.5 times soy sauce instead of 2 times11/2/14: double everything but maybe not the lemon; also, use less soy sauce in the walnuts (too salty!); also, maybe use pecans and not walnuts since they tend to be a bit cheaper7/10/14: Jess does it alone5/5/14: definitely double both10/19/13: with red bell peppers! doubled walnuts, which was good, but needed to double cashews as well dates made: 4/15/18, 1/25/16, 6/22/15, 11/2/14, 7/10/14, 5/5/14, 10/19/13, 8/18/13
4/15/18: Made with half almonds, half pecans. Defrost nuts first or else the almonds never quite blended. Or blend the pecans and almonds in separate batches, either way.6/22/15: used pecans instead of walnuts; Jess says do 1.5 times soy sauce instead of 2 times11/2/14: double everything but maybe not the lemon; also, use less soy sauce in the walnuts (too salty!); also, maybe use pecans and not walnuts since they tend to be a bit cheaper7/10/14: Jess does it alone5/5/14: definitely double both10/19/13: with red bell peppers! doubled walnuts, which was good, but needed to double cashews as well dates made: 4/15/18, 1/25/16, 6/22/15, 11/2/14, 7/10/14, 5/5/14, 10/19/13, 8/18/13
Gyudon on rice
notes:
dates made: 2/15/18
dates made: 2/15/18
Sourdough waffles
notes:
2/11/18: same recipe as for the pancakes but kinda weird...needed some fruit I think dates made: 2/11/18
2/11/18: same recipe as for the pancakes but kinda weird...needed some fruit I think dates made: 2/11/18
Popcorn
notes:
12/23/17: we use 1/3c kernels, and 1/4c veggie oil with some popcorn salt mixed in, microwave on 4mins until pops are 5s away. add melted butter--it turned out amazing dates made: 12/23/17
12/23/17: we use 1/3c kernels, and 1/4c veggie oil with some popcorn salt mixed in, microwave on 4mins until pops are 5s away. add melted butter--it turned out amazing dates made: 12/23/17
Alabama white sauce chicken thighs
notes:
9/2/17: We have it with baked asparagus on the side. We baked the chicken the same as last time. We ended up brining for two hours with the second hour being out of the fridge, and then after drying the chicken with paper towels, just let it sit out for like 15 minutes before putting it in the oven. (The recipe says to dry it for an hour.) It turned out great! Also, to the sauce we added paprika and a squirt of sriracha. Delicious.6/7/17: bake in oven at 375F on convection, starting skin side down for 15, then flipping and cooking 15 more, coating skin with sauce, then cooking 15 more or so. they were oiled, and sitting on an oiled rack over a cookie tray dates made: 11/29/17, 9/2/17, 6/7/17
9/2/17: We have it with baked asparagus on the side. We baked the chicken the same as last time. We ended up brining for two hours with the second hour being out of the fridge, and then after drying the chicken with paper towels, just let it sit out for like 15 minutes before putting it in the oven. (The recipe says to dry it for an hour.) It turned out great! Also, to the sauce we added paprika and a squirt of sriracha. Delicious.6/7/17: bake in oven at 375F on convection, starting skin side down for 15, then flipping and cooking 15 more, coating skin with sauce, then cooking 15 more or so. they were oiled, and sitting on an oiled rack over a cookie tray dates made: 11/29/17, 9/2/17, 6/7/17
Pumpkin pancakes, pumpkin muffins
Chevre-stuffed chicken breast with mushroom-butter sauce and pasta
notes:
11/7/17: pretty time-intensive meal, but delicious dates made: 11/7/17, 10/20/16, 6/16/16
11/7/17: pretty time-intensive meal, but delicious dates made: 11/7/17, 10/20/16, 6/16/16
Peanut butter chocolate chip cookies
notes:
dates made: 10/9/17
dates made: 10/9/17
Tuna steaks with rice and broccoli
notes:
dates made: 9/25/17
dates made: 9/25/17
Butternut squash soup
Chocolate chip cookies without eggs
notes:
9/10/17: we are short on coconut oil so we add in maybe 2T butter to finish it off; also we add 2T cocoa in place of some flour...the result is incredible1/22/17: super delicious, nice and crispy but also fluffy. recipe: 1/2c Coconut oil, 1/2c Butter, 1/2c Brown sugar, 1/2c Granulated sugar, 1/4c Milk, 1 Tbsp Vanilla extract, 2c Flour, 1 tsp Baking soda, 1 tsp Baking powder, 1/2 tsp Salt, 1c Chocolate chips dates made: 9/10/17, 1/22/17
9/10/17: we are short on coconut oil so we add in maybe 2T butter to finish it off; also we add 2T cocoa in place of some flour...the result is incredible1/22/17: super delicious, nice and crispy but also fluffy. recipe: 1/2c Coconut oil, 1/2c Butter, 1/2c Brown sugar, 1/2c Granulated sugar, 1/4c Milk, 1 Tbsp Vanilla extract, 2c Flour, 1 tsp Baking soda, 1 tsp Baking powder, 1/2 tsp Salt, 1c Chocolate chips dates made: 9/10/17, 1/22/17
Butter sage pasta with bacon
notes:
dates made: 8/28/17
dates made: 8/28/17
Tuna steaks with rice and asparagus
notes:
dates made: 8/26/17
dates made: 8/26/17
Oatmeal chocolate chip cookies
Fruit pizza
notes:
7/4/17: store bought cookie dough, homemade whipped cream mixed with some cream cheese, topped with fruit and chocolate chips dates made: 7/4/17
7/4/17: store bought cookie dough, homemade whipped cream mixed with some cream cheese, topped with fruit and chocolate chips dates made: 7/4/17
Cookies
notes:
dates made: 6/20/17, 12/12/15
dates made: 6/20/17, 12/12/15
Genoise cake
notes:
5/21/17: with blueberry filling and chocolate buttercream frosting, with a bourbon-water drip in the 2 layers. Julia Child's genoise cake recipe. make sure you use the right pot and bowl! the small pot but not the smallest one--the silver one that we rarely use if that helps, and then the biggest circular glass tupperware dates made: 5/21/17
5/21/17: with blueberry filling and chocolate buttercream frosting, with a bourbon-water drip in the 2 layers. Julia Child's genoise cake recipe. make sure you use the right pot and bowl! the small pot but not the smallest one--the silver one that we rarely use if that helps, and then the biggest circular glass tupperware dates made: 5/21/17
Lamb korma
Ramen
notes:
8/24/14: with spinach, green onions, pork, fried egg, fish sauce, tamarind paste, chili flakes dates made: 5/14/17, 8/24/14
8/24/14: with spinach, green onions, pork, fried egg, fish sauce, tamarind paste, chili flakes dates made: 5/14/17, 8/24/14
Julia childs's almond cake
notes:
5/13/17: the one on the same page as the queen of sheba dates made: 5/13/17
5/13/17: the one on the same page as the queen of sheba dates made: 5/13/17
Tom kha gai soup
Cherry and blueberry upside-down cake
notes:
4/11/17: Bon Appetit recipe dates made: 4/11/17
4/11/17: Bon Appetit recipe dates made: 4/11/17
Kale and cheddar quesadillas with a fried egg
notes:
4/3/17: third and final Blue Apron meal dates made: 4/3/17
4/3/17: third and final Blue Apron meal dates made: 4/3/17
Pan-fried chicken breast with lentils and arugula salad
notes:
3/30/17: second Blue Apron meal. Always use chicken breast with the skin still on! It's so much better this way. Lentil spice mix has thyme, bay leaf, mustard seeds, black pepper dates made: 3/30/17
3/30/17: second Blue Apron meal. Always use chicken breast with the skin still on! It's so much better this way. Lentil spice mix has thyme, bay leaf, mustard seeds, black pepper dates made: 3/30/17
Salmon chowder
notes:
3/7/17: Serious Eats recipe; gets waaaay better after a night in the fridge, so worth making it advance if you were gonna serve it to someone; also, a single recipe makes us seven servings dates made: 3/7/17
3/7/17: Serious Eats recipe; gets waaaay better after a night in the fridge, so worth making it advance if you were gonna serve it to someone; also, a single recipe makes us seven servings dates made: 3/7/17
Chocolate bundt cake
Beer bread
Sugar cookies
notes:
1/5/17: baked them last night, outlined with icing tonight12/31/16: cut into animal shapes, and make royal icing and ice them in green and a rich pink; made 22 cookies, with probably around 14 left in dough in the fridge; royal icing recipe was: 2 egg whites, probably 3.5 cups powdered sugar but start with 3c, then a 1/2tsp of bourbon for flavor5/22/14: from freezer, from last time4/15/14: jess wants those toaster-oven-sugar-cookies.txt again--they taste like la madeleines4/14/14: see toaster-oven-sugar-cookies.txt9/1/13: but no foil! argh. will bake them tomorrow dates made: 1/5/17, 12/31/16, 5/22/14, 5/10/14, 4/15/14, 4/14/14, 9/1/13
1/5/17: baked them last night, outlined with icing tonight12/31/16: cut into animal shapes, and make royal icing and ice them in green and a rich pink; made 22 cookies, with probably around 14 left in dough in the fridge; royal icing recipe was: 2 egg whites, probably 3.5 cups powdered sugar but start with 3c, then a 1/2tsp of bourbon for flavor5/22/14: from freezer, from last time4/15/14: jess wants those toaster-oven-sugar-cookies.txt again--they taste like la madeleines4/14/14: see toaster-oven-sugar-cookies.txt9/1/13: but no foil! argh. will bake them tomorrow dates made: 1/5/17, 12/31/16, 5/22/14, 5/10/14, 4/15/14, 4/14/14, 9/1/13
White bean, sausage and kale soup
Hazan's chickpea soup
notes:
11/9/16: we make it with rice, and it's alright for a change, and it made a ton, but I'm pretty sure I like it better without the rice dates made: 11/9/16, 4/18/16
11/9/16: we make it with rice, and it's alright for a change, and it made a ton, but I'm pretty sure I like it better without the rice dates made: 11/9/16, 4/18/16
Poptarts
notes:
10/27/16: For all our attempts at doing this over the years, the only one that EVER turns out well is chevre with honey. Seriously. The others are never as good as they should be. dates made: 10/27/16
10/27/16: For all our attempts at doing this over the years, the only one that EVER turns out well is chevre with honey. Seriously. The others are never as good as they should be. dates made: 10/27/16
Pizza
notes:
10/23/16: we cook it right on the tray, 475F, lower oven, after pre-heating the big tray. it did stick just a little bit--we forgot to add some flour. we use 3oz prosciutto, 6oz mushrooms, and for cheese, some garlic chevre and mozzarella (both from Aldi). turned out delicious! dates made: 10/23/16
10/23/16: we cook it right on the tray, 475F, lower oven, after pre-heating the big tray. it did stick just a little bit--we forgot to add some flour. we use 3oz prosciutto, 6oz mushrooms, and for cheese, some garlic chevre and mozzarella (both from Aldi). turned out delicious! dates made: 10/23/16
Marcella hazan's tomato sauce
notes:
6/14/15: We blanch 5 lbs, and end up with 3.25 lbs because a lot of those guys were pretty nasty. dates made: 10/5/16, 12/31/15, 6/14/15
6/14/15: We blanch 5 lbs, and end up with 3.25 lbs because a lot of those guys were pretty nasty. dates made: 10/5/16, 12/31/15, 6/14/15
Granola bars
Fetteh
notes:
9/4/16: see last notes2/9/16: Make sure not to burn the almonds! Also, maybe we should be cooking the chickpeas in the spices like in the chickpea curry, and the oil could just be the garlic fried in oil. and add the almonds last, or toast separately so they don't burn5/18/15: 1.5 times the recipe gave us 5 servings again. don't multiply the oil, though, and infuse the garlic in the oil a la Hazan rather than just dicing it up. also, cook spices in butter and then add chickpeas--add TONS of spices because it's not that flavorful. still add spices to the oil. greek yogurt for sure and not traditional. when you eat, top with brown sugar.4/17/15: pretty good! added a bit more tahini than suggested, I think; also, probably needs more spices; and a thicker yogurt, too. and don't forget to flip the pita bread triangles in the oven! made 5 servings dates made: 9/4/16, 2/9/16, 5/18/15, 4/17/15
9/4/16: see last notes2/9/16: Make sure not to burn the almonds! Also, maybe we should be cooking the chickpeas in the spices like in the chickpea curry, and the oil could just be the garlic fried in oil. and add the almonds last, or toast separately so they don't burn5/18/15: 1.5 times the recipe gave us 5 servings again. don't multiply the oil, though, and infuse the garlic in the oil a la Hazan rather than just dicing it up. also, cook spices in butter and then add chickpeas--add TONS of spices because it's not that flavorful. still add spices to the oil. greek yogurt for sure and not traditional. when you eat, top with brown sugar.4/17/15: pretty good! added a bit more tahini than suggested, I think; also, probably needs more spices; and a thicker yogurt, too. and don't forget to flip the pita bread triangles in the oven! made 5 servings dates made: 9/4/16, 2/9/16, 5/18/15, 4/17/15
Peach pie
notes:
9/4/16: 1/4c butter, 1/2c white sugar, 1/4c brown sugar, 1/3c flour, 2T cornstarch, 1/4t cinnamon, 3 cans peaches (no syrup); 400F for 50 minutes; a mix of Betty Crocker and a simple allrecipes one dates made: 9/4/16
9/4/16: 1/4c butter, 1/2c white sugar, 1/4c brown sugar, 1/3c flour, 2T cornstarch, 1/4t cinnamon, 3 cans peaches (no syrup); 400F for 50 minutes; a mix of Betty Crocker and a simple allrecipes one dates made: 9/4/16
Tuna with kale and rice
notes:
8/22/16: delicious. cook tuna 3 minutes per side on high heat on sesame oil; should be pink inside! also way better fresh off the grill rather than as leftovers. after removing tuna, add 6T rice wine and 3T soy sauce to hot pan, cook for a minute until thick. dates made: 8/22/16
8/22/16: delicious. cook tuna 3 minutes per side on high heat on sesame oil; should be pink inside! also way better fresh off the grill rather than as leftovers. after removing tuna, add 6T rice wine and 3T soy sauce to hot pan, cook for a minute until thick. dates made: 8/22/16
Spicy miso ramen
notes:
5/29/16: we double the actual ramen recipe and it makes plenty dates made: 8/15/16, 5/29/16, 2/13/15
5/29/16: we double the actual ramen recipe and it makes plenty dates made: 8/15/16, 5/29/16, 2/13/15
Red chili bean and sweet potato burritos
notes:
7/27/16: I realize I like these if I just don't eat the skin dates made: 7/27/16, 1/27/14, 5/30/13, 5/17/13
7/27/16: I realize I like these if I just don't eat the skin dates made: 7/27/16, 1/27/14, 5/30/13, 5/17/13
Roast duck
notes:
7/12/16: so bad that we might just throw it away--very rubbery and chewy dates made: 7/12/16
7/12/16: so bad that we might just throw it away--very rubbery and chewy dates made: 7/12/16
Strip steaks with sauce
notes:
7/5/16: from Martha: after steaks are done and removed from pan, add 1/3c liquid (wine, vinegar, broth, etc.) to pan to deglaze; let it boil off a bit, and then add 2T of thickener (butter, mustard, brown sugar, etc.) dates made: 7/5/16
7/5/16: from Martha: after steaks are done and removed from pan, add 1/3c liquid (wine, vinegar, broth, etc.) to pan to deglaze; let it boil off a bit, and then add 2T of thickener (butter, mustard, brown sugar, etc.) dates made: 7/5/16
Bacon and mushroom cheese pizza
notes:
6/23/16: Best (and most pizza-like) pizza we've ever made. Mel's kitchen dough (single serving) makes enough for one pie on the large silver tray; we use 1c of hazan's tomato sauce (one recipe makes ~3c), about 2c of three-cheese mexican shredded cheese, about 6oz mushrooms (sliced, placed both under and on top of cheese), a bit more than 1/2lb of bacon (6 strips of 11, where 11 was 1/2lb), and listen to yourself about how much cheese and not to Jess dates made: 6/23/16
6/23/16: Best (and most pizza-like) pizza we've ever made. Mel's kitchen dough (single serving) makes enough for one pie on the large silver tray; we use 1c of hazan's tomato sauce (one recipe makes ~3c), about 2c of three-cheese mexican shredded cheese, about 6oz mushrooms (sliced, placed both under and on top of cheese), a bit more than 1/2lb of bacon (6 strips of 11, where 11 was 1/2lb), and listen to yourself about how much cheese and not to Jess dates made: 6/23/16
Kettle popcorn
notes:
6/18/16: Jess says when you think it's done, it's done--don't wait. And also don't stir at the end or else you mix in the burnt parts.9/12/14: 1/2 cup of kernels is too much! hard to share the sugar, but also it can easily overflow the pot!4/14/14: definitely follow the recipe from last time--don't skimp on that sugar! also, 1/3 cup corn kernels is plenty--don't let jess dissuade you1/28/14: put 3 corn kernels in the oil as it heats--when they're popped, it's ready! 1 part veggie oil, 2 parts popcorn kernels, 2 parts sugar...Pop that shit! dates made: 6/18/16, 6/10/15, 9/12/14, 4/14/14, 1/28/14
6/18/16: Jess says when you think it's done, it's done--don't wait. And also don't stir at the end or else you mix in the burnt parts.9/12/14: 1/2 cup of kernels is too much! hard to share the sugar, but also it can easily overflow the pot!4/14/14: definitely follow the recipe from last time--don't skimp on that sugar! also, 1/3 cup corn kernels is plenty--don't let jess dissuade you1/28/14: put 3 corn kernels in the oil as it heats--when they're popped, it's ready! 1 part veggie oil, 2 parts popcorn kernels, 2 parts sugar...Pop that shit! dates made: 6/18/16, 6/10/15, 9/12/14, 4/14/14, 1/28/14
Hazan potato minestrone soup
notes:
5/18/16: It's okay. dates made: 5/18/16
5/18/16: It's okay. dates made: 5/18/16
Chevre and honey nests
notes:
5/10/16: using pie crust dough leftover from pie; make little nests (about the size of the bottom of a coke can), wipe with butter and with egg wash, then add some chevre, covered in honey; bake at 400F for about 15 mins or so dates made: 5/10/16
5/10/16: using pie crust dough leftover from pie; make little nests (about the size of the bottom of a coke can), wipe with butter and with egg wash, then add some chevre, covered in honey; bake at 400F for about 15 mins or so dates made: 5/10/16
Hazan's eggplant and ricotta pasta
notes:
dates made: 5/3/16
dates made: 5/3/16
Hazan's pea, ricotta, and bacon pasta
notes:
4/26/16: needs fewer peas, way more bacon (I'd suggest half a pound of bacon for a 1.5 times recipe.) dates made: 4/26/16
4/26/16: needs fewer peas, way more bacon (I'd suggest half a pound of bacon for a 1.5 times recipe.) dates made: 4/26/16
Chevre-stuffed chicken breast with lemon-butter sauce and pasta
Dark chocolate sauce
notes:
4/17/16: 1:1:1 cocoa:sugar:water, plus salt; add in saucepan after mixing cocoa and sugar dates made: 4/17/16
4/17/16: 1:1:1 cocoa:sugar:water, plus salt; add in saucepan after mixing cocoa and sugar dates made: 4/17/16
Pork ribs and butter sage pasta
notes:
dates made: 4/14/16
dates made: 4/14/16
Roast veggies, quinoa, yogurt
notes:
4/13/16: beets, carrots, sweet potatoes, garlic11/11/14: beets, carrots, sweet potatoes, garlic, for ~30 mins at 425F dates made: 4/13/16, 11/11/14
4/13/16: beets, carrots, sweet potatoes, garlic11/11/14: beets, carrots, sweet potatoes, garlic, for ~30 mins at 425F dates made: 4/13/16, 11/11/14
Cheeseburgers
notes:
6/24/15: Tonight I made 7 burgers from 1.5 lbs of beef, breaking up the beef into the little strands as much as possible, and then lightly (as lightly as possible) clumping them back together into patties. Seasoning with salt, pepper, and Lawry's salt, and then cooking in the cast iron and flipping once, smashing, and keeping all the lovely grease around. They were delicious, and I ate mine on a so-fresh-they-were-hot Fiesta bolillo with the last beautiful tomato from the garden and a slice of cheddar cheese.5/2/15: on charcoal grill; roll up newspaper into coils, starting from corner, three rolls, and coil into chimney, leaving air in the center--works perfectly! we drink wine and beer and sit outside in chairs listening to Can and Pink Floyd's "Animals", catching fireflies and talking about gun control and revolution10/20/13: dent in the middle, grill til 160F, but coals weren't really hot enough! took too long, it seemed dates made: 4/12/16, 6/24/15, 5/2/15, 3/14/15, 10/20/13, 8/27/13
6/24/15: Tonight I made 7 burgers from 1.5 lbs of beef, breaking up the beef into the little strands as much as possible, and then lightly (as lightly as possible) clumping them back together into patties. Seasoning with salt, pepper, and Lawry's salt, and then cooking in the cast iron and flipping once, smashing, and keeping all the lovely grease around. They were delicious, and I ate mine on a so-fresh-they-were-hot Fiesta bolillo with the last beautiful tomato from the garden and a slice of cheddar cheese.5/2/15: on charcoal grill; roll up newspaper into coils, starting from corner, three rolls, and coil into chimney, leaving air in the center--works perfectly! we drink wine and beer and sit outside in chairs listening to Can and Pink Floyd's "Animals", catching fireflies and talking about gun control and revolution10/20/13: dent in the middle, grill til 160F, but coals weren't really hot enough! took too long, it seemed dates made: 4/12/16, 6/24/15, 5/2/15, 3/14/15, 10/20/13, 8/27/13
Turkey chili and cornbread
notes:
dates made: 4/11/16
dates made: 4/11/16
Banh mis
notes:
dates made: 4/4/16
dates made: 4/4/16
Meatball soup, cornbread
notes:
dates made: 3/22/16, 1/24/16
dates made: 3/22/16, 1/24/16
Cinnamon rolls
notes:
3/12/16: to be cooked tomorrow morning...10/26/14: Pioneer Woman recipe, cut in 4 makes about 20 rolls, enough for two pie pans; also, no need to use as much butter and sugar as she does, obviously. mmm delicious though, especially straight out of the fridge cold; icing could be better, in my opinion, but Jess loved it all. also we added pecans dates made: 3/12/16, 10/26/14
3/12/16: to be cooked tomorrow morning...10/26/14: Pioneer Woman recipe, cut in 4 makes about 20 rolls, enough for two pie pans; also, no need to use as much butter and sugar as she does, obviously. mmm delicious though, especially straight out of the fridge cold; icing could be better, in my opinion, but Jess loved it all. also we added pecans dates made: 3/12/16, 10/26/14
Peanut butter chocolate malt
notes:
dates made: 3/12/16, 3/11/16
dates made: 3/12/16, 3/11/16
Peanut butter oatmeal chocolate chip cookies
Steak in wine, cream, and mushroom sauce; baked red potatoes; focaccia bread
notes:
2/14/16: focaccia bread wasn't so great, for some reason--I think I rolled it out too flat dates made: 2/14/16
2/14/16: focaccia bread wasn't so great, for some reason--I think I rolled it out too flat dates made: 2/14/16
Hazan's bean soup, dinner rolls
notes:
dates made: 1/31/16
dates made: 1/31/16
Gnocchi with vodka sauce
notes:
dates made: 1/20/16
dates made: 1/20/16
Microwave brownie
Hazan's potato minestrone soup
notes:
1/4/16: without carrots, with crostini; I cook because Jess is sick. dates made: 1/4/16
1/4/16: without carrots, with crostini; I cook because Jess is sick. dates made: 1/4/16
Salmon with kale and red potatoes
notes:
dates made: 12/30/15
dates made: 12/30/15
Hazan's butter and sage pasta
notes:
12/2/15: macaroni noodles, with a strip of bacon each and parmesan, salt/pepper added as well dates made: 12/2/15
12/2/15: macaroni noodles, with a strip of bacon each and parmesan, salt/pepper added as well dates made: 12/2/15
Marcella hazan's chickpea soup
notes:
6/23/15: Jess cooks it herself while I'm at basketball3/25/15: yeah, okay, so use almost all of one those big cans of roma tomatoes, and then two cans of chickpeas, two cups of broth, and then at least 1/3c of olive oil but no more than 1/2c3/9/15: double or triple it; but you don't have to double the oil1/7/15: double or triple it10/23/14: maybe the greatest, simplest soup ever; fucking amazingly rich and delicious dates made: 11/28/15, 10/6/15, 8/29/15, 6/23/15, 3/25/15, 3/9/15, 1/7/15, 10/23/14
6/23/15: Jess cooks it herself while I'm at basketball3/25/15: yeah, okay, so use almost all of one those big cans of roma tomatoes, and then two cans of chickpeas, two cups of broth, and then at least 1/3c of olive oil but no more than 1/2c3/9/15: double or triple it; but you don't have to double the oil1/7/15: double or triple it10/23/14: maybe the greatest, simplest soup ever; fucking amazingly rich and delicious dates made: 11/28/15, 10/6/15, 8/29/15, 6/23/15, 3/25/15, 3/9/15, 1/7/15, 10/23/14
Brussel sprout salad
Mashed sweet potatoes
Blueberry coffee cake
Roast pork loin with brussels sprouts
Peach cobbler
notes:
5/16/15: holy shit i just had a religious experience eating this. a rhubarb pie experience. it is how peaches deserve to be eaten. dates made: 7/27/15, 5/16/15
5/16/15: holy shit i just had a religious experience eating this. a rhubarb pie experience. it is how peaches deserve to be eaten. dates made: 7/27/15, 5/16/15
Coq au vin blanc
notes:
7/9/15: in the slow-cooker; 1.7 lbs of bone-in chicken thighs, with 3 pieces cooked bacon, 1 onion (these 3 things all pan-fried beforehand), 1c of some cheap chardonnay, 1c of broth, and 1t each of dried tarragon, sage, thyme, and rosemary; only vaguely inspired by the recipe in the link dates made: 7/9/15
7/9/15: in the slow-cooker; 1.7 lbs of bone-in chicken thighs, with 3 pieces cooked bacon, 1 onion (these 3 things all pan-fried beforehand), 1c of some cheap chardonnay, 1c of broth, and 1t each of dried tarragon, sage, thyme, and rosemary; only vaguely inspired by the recipe in the link dates made: 7/9/15
Fish burger
notes:
5/4/15: in imitation of Hooked's: panko crumbs on tilapia filet, mayo sprinkled in dill on a toasted HEB bolillo; dotted with sweet chili sauce (rooster chili sauce + white sugar); delicious! dates made: 6/15/15, 5/4/15
5/4/15: in imitation of Hooked's: panko crumbs on tilapia filet, mayo sprinkled in dill on a toasted HEB bolillo; dotted with sweet chili sauce (rooster chili sauce + white sugar); delicious! dates made: 6/15/15, 5/4/15
Pancakes
notes:
6/13/15: Not as good as I remember them being last time (the Pioneer Woman recipe), but still very good and consistent. With both blueberries and dark chocolate chips was the best.4/22/14: I mean, HOLY SHIT. These are the best pancakes I've ever had. We made them right: cake flour key, and they were literally mind-blowing. Like, how did this end up on my pan? We honor the pioneer woman12/9/13: pioneer woman says use cake flour--they end up very cakey, but just okay dates made: 6/13/15, 4/22/14, 12/9/13
6/13/15: Not as good as I remember them being last time (the Pioneer Woman recipe), but still very good and consistent. With both blueberries and dark chocolate chips was the best.4/22/14: I mean, HOLY SHIT. These are the best pancakes I've ever had. We made them right: cake flour key, and they were literally mind-blowing. Like, how did this end up on my pan? We honor the pioneer woman12/9/13: pioneer woman says use cake flour--they end up very cakey, but just okay dates made: 6/13/15, 4/22/14, 12/9/13
Ham and mushroom cheese pizza
notes:
6/11/15: We use the bread machine's recipe, which takes 1.5 hours but it's nice not having to do any work.3/15/15: made two doughs, resulting in tons of pizza; probably 4 servings each. it turned out so well! shit. pre-heat the cookie sheet. dates made: 6/11/15, 3/15/15
6/11/15: We use the bread machine's recipe, which takes 1.5 hours but it's nice not having to do any work.3/15/15: made two doughs, resulting in tons of pizza; probably 4 servings each. it turned out so well! shit. pre-heat the cookie sheet. dates made: 6/11/15, 3/15/15
Marcella hazan's tomato sauce with pasta and ground pork
notes:
6/8/15: we use 5 lbs. of blanched garden tomatoes, and it turns out soupy but still delicious; also we add three garlic cloves, and puree when it was done cooking4/18/15: unbelievable; so simple! delicious, and the ground sausage was an awesome combo; this actually tasted like italian food--the first time I've ever cooked such a thing dates made: 6/8/15, 5/25/15, 5/1/15, 4/18/15
6/8/15: we use 5 lbs. of blanched garden tomatoes, and it turns out soupy but still delicious; also we add three garlic cloves, and puree when it was done cooking4/18/15: unbelievable; so simple! delicious, and the ground sausage was an awesome combo; this actually tasted like italian food--the first time I've ever cooked such a thing dates made: 6/8/15, 5/25/15, 5/1/15, 4/18/15
Breaded chicken tacos
notes:
5/26/15: one (cubed) chicken breast made enough for six tacos; lightly breaded in panko crumbs, served with refried black beans, fresh garden tomato, cheddar cheese, and avocado dates made: 5/26/15
5/26/15: one (cubed) chicken breast made enough for six tacos; lightly breaded in panko crumbs, served with refried black beans, fresh garden tomato, cheddar cheese, and avocado dates made: 5/26/15
Pesto cheeseburgers
notes:
3/29/15: pesto, parmesan cheese, burger, toasted bolillos, mayo = maybe the best burger I think I've ever had, definitely the best one I've ever made; let the pan get nice and hot, then put loosely balled burgers on (break up beef entirely before balling), then smash. dates made: 5/19/15, 3/29/15
3/29/15: pesto, parmesan cheese, burger, toasted bolillos, mayo = maybe the best burger I think I've ever had, definitely the best one I've ever made; let the pan get nice and hot, then put loosely balled burgers on (break up beef entirely before balling), then smash. dates made: 5/19/15, 3/29/15
Scrambled eggs cooked with yogurt
notes:
5/16/15: n.b. not a good idea, with plain yogurt at least. the eggs just got really powdery, and that was no good dates made: 5/16/15
5/16/15: n.b. not a good idea, with plain yogurt at least. the eggs just got really powdery, and that was no good dates made: 5/16/15
Roast chicken
notes:
5/14/15: nothing simpler; half a stick of butter, rosemary, a lemon, some paprika maybe; 35 minutes at 450F dates made: 5/14/15
5/14/15: nothing simpler; half a stick of butter, rosemary, a lemon, some paprika maybe; 35 minutes at 450F dates made: 5/14/15
Peach crisp
notes:
5/12/15: from Mom's cookbook; pretty good, but too liquidy and didn't end up crisp. delicious on yogurt though dates made: 5/12/15
5/12/15: from Mom's cookbook; pretty good, but too liquidy and didn't end up crisp. delicious on yogurt though dates made: 5/12/15
Fried catfish po boy
notes:
4/20/15: dip in flour, then in egg, then in panko. the perfect crust! eat with bread-and-butter pickles and mayo on toasted bolillos7/14/14: huge-ass probably sad catfish from Fiesta--good though2/24/14: fried catfish with tartar sauce and pickles on buns--catfish dipped in egg, then in breadcrumbs and flour and salt and pepper, then fried in good amount of veggie oil; jess makes delicious tartar sauce with mayo, lemon juice, salt and pepper, and pickles dates made: 4/20/15, 7/14/14, 2/24/14, 7/30/13
4/20/15: dip in flour, then in egg, then in panko. the perfect crust! eat with bread-and-butter pickles and mayo on toasted bolillos7/14/14: huge-ass probably sad catfish from Fiesta--good though2/24/14: fried catfish with tartar sauce and pickles on buns--catfish dipped in egg, then in breadcrumbs and flour and salt and pepper, then fried in good amount of veggie oil; jess makes delicious tartar sauce with mayo, lemon juice, salt and pepper, and pickles dates made: 4/20/15, 7/14/14, 2/24/14, 7/30/13
Slow-cooked beef sandwiches
Cheesecake
notes:
3/9/15: HEB recipe--very simple, and just okay; add tons of chocolate chips at the bottom dates made: 3/9/15, 10/20/13
3/9/15: HEB recipe--very simple, and just okay; add tons of chocolate chips at the bottom dates made: 3/9/15, 10/20/13
Peanut butter oatmeal cookies
Steak au poivre with roasted potatoes
Chicken and peach burger
notes:
4/28/14: so good; followed by Ben & Jerry's ice cream dates made: 1/13/15, 9/8/14, 4/28/14, 3/24/14, 10/24/13, 7/23/13, 3/18/13
4/28/14: so good; followed by Ben & Jerry's ice cream dates made: 1/13/15, 9/8/14, 4/28/14, 3/24/14, 10/24/13, 7/23/13, 3/18/13
Fried egg
notes:
1/11/15: from america's test kitchen: some oil heat on low, then when pan uniformly hot: raise heat to med/high, add butter, egg immediately after (so butter doesn't burn), cook with pan covered for 1 minute, then remove from heat, and still covered: wait 1 minute dates made: 1/11/15
1/11/15: from america's test kitchen: some oil heat on low, then when pan uniformly hot: raise heat to med/high, add butter, egg immediately after (so butter doesn't burn), cook with pan covered for 1 minute, then remove from heat, and still covered: wait 1 minute dates made: 1/11/15
Garlic and togarashi oil, spicy miso paste; pork ramen
Granola
notes:
10/16/14: yes, combine everything but the oats together first; takes ~12 minutes to start and then get into the oven, fyi, and then about 2 more minutes to clean. Then ~20 minutes to cook. So anytime you want, you could have granola in half an hour, fool! dates made: 10/16/14, 10/6/14
10/16/14: yes, combine everything but the oats together first; takes ~12 minutes to start and then get into the oven, fyi, and then about 2 more minutes to clean. Then ~20 minutes to cook. So anytime you want, you could have granola in half an hour, fool! dates made: 10/16/14, 10/6/14
Microwave peach crumble
notes:
9/22/14: recipe: 1T brown sugar, 1T butter, 1.5T flour, 1.5T rolled oats, 2T peach preserves; mush all but preserves around in a bowl, then add preserves and microwave for 2 minutes dates made: 9/22/14
9/22/14: recipe: 1T brown sugar, 1T butter, 1.5T flour, 1.5T rolled oats, 2T peach preserves; mush all but preserves around in a bowl, then add preserves and microwave for 2 minutes dates made: 9/22/14
Cardboard box muffins
notes:
dates made: 9/8/14
dates made: 9/8/14
Pecan ice cream
notes:
6/16/14: fucking unbelievable with some maple syrup on top; as before: 3 parts nuts, 2 parts milk, 1 part sugar, 9 parts ice dates made: 9/7/14, 6/16/14
6/16/14: fucking unbelievable with some maple syrup on top; as before: 3 parts nuts, 2 parts milk, 1 part sugar, 9 parts ice dates made: 9/7/14, 6/16/14
Slow-cooker chili
notes:
dates made: 8/29/14, 7/15/14
dates made: 8/29/14, 7/15/14
Tuna pasta with garlic, spinach, parmesan
notes:
dates made: 8/11/14
dates made: 8/11/14
Chocolate chip cookie cake
notes:
8/11/14: oh god so good dates made: 8/11/14
8/11/14: oh god so good dates made: 8/11/14
Chicken sandwiches with avocado, sundried tomatoes, peppers; side of fried okra
notes:
dates made: 8/6/14
dates made: 8/6/14
Almond sausage couscous
notes:
7/29/14: via vegie num num dates made: 7/29/14
7/29/14: via vegie num num dates made: 7/29/14
Tri-color quinoa with kidney beans
notes:
7/22/14: as tacos, only with refried black beans instead of kidney beans, and yogurt, and valentina, and avocado dates made: 7/22/14, 6/9/14
7/22/14: as tacos, only with refried black beans instead of kidney beans, and yogurt, and valentina, and avocado dates made: 7/22/14, 6/9/14
Pesto pasta
notes:
5/16/14: with ham and mushrooms, with fresh basil from the garden7/29/13: with chicken, cherry tomatoes, mushrooms dates made: 7/17/14, 6/17/14, 5/16/14, 7/29/13, 5/14/13
5/16/14: with ham and mushrooms, with fresh basil from the garden7/29/13: with chicken, cherry tomatoes, mushrooms dates made: 7/17/14, 6/17/14, 5/16/14, 7/29/13, 5/14/13
Granola
notes:
dates made: 7/11/14
dates made: 7/11/14
Iced coffee
notes:
7/7/14: 1:7 this time7/6/14: 1:5 coffee:water ratio, 12 hours (grams), with nut milk bag dates made: 7/7/14, 7/6/14
7/7/14: 1:7 this time7/6/14: 1:5 coffee:water ratio, 12 hours (grams), with nut milk bag dates made: 7/7/14, 7/6/14
Slow-cooker beef chuck roast cubed, potatoes, baby carrots, onions, garlic, chicken broth
notes:
7/7/14: from the slow-cooker recipe book; used 1.6 lbs. of meat and that was still plenty dates made: 7/7/14
7/7/14: from the slow-cooker recipe book; used 1.6 lbs. of meat and that was still plenty dates made: 7/7/14
Blat
notes:
7/6/14: bacon lettuce avocado tomato dates made: 7/6/14
7/6/14: bacon lettuce avocado tomato dates made: 7/6/14
Fig jam
notes:
dates made: 7/6/14
dates made: 7/6/14
Green bean, pecan, sundried tomatoes, mushroom pasta
notes:
7/2/14: if pecan is crumbed it will thicken up the sauce real nice dates made: 7/2/14, 8/25/13, 2/26/13
7/2/14: if pecan is crumbed it will thicken up the sauce real nice dates made: 7/2/14, 8/25/13, 2/26/13
Chocolate malt
notes:
dates made: 6/28/14
dates made: 6/28/14
Chicken tacos with corn salsa
notes:
6/23/14: talk about people doing jobs they hate, and dumb people who click Edit to copy/paste dates made: 6/23/14
6/23/14: talk about people doing jobs they hate, and dumb people who click Edit to copy/paste dates made: 6/23/14
Chocolate cashew ice cream
notes:
6/19/14: n.b. chocolate chips act as liquid and sugar, not as nuts (i.e. for ratios...) dates made: 6/19/14
6/19/14: n.b. chocolate chips act as liquid and sugar, not as nuts (i.e. for ratios...) dates made: 6/19/14
Cashew ice cream
notes:
6/14/14: cashews, honey, milk, ice....DAMN it tastes good girl damn it tastes good dates made: 6/14/14
6/14/14: cashews, honey, milk, ice....DAMN it tastes good girl damn it tastes good dates made: 6/14/14
Oven-roasted chicken
notes:
6/9/14: one stick of butter is plenty8/3/13: surprisingly easy: rub butter and other stuff on it, and bake it for an hour dates made: 6/9/14, 8/3/13
6/9/14: one stick of butter is plenty8/3/13: surprisingly easy: rub butter and other stuff on it, and bake it for an hour dates made: 6/9/14, 8/3/13
Lemon rosemary shrub
notes:
6/8/14: 2 cups diced peeled lemons, 1 twig rosemary, 2 cups sugar; mix and shake and let sit unrefrigerated for 24 hours; then strain and add equal liquid of white wine vinegar; now let it sit as long as you can! dates made: 6/8/14
6/8/14: 2 cups diced peeled lemons, 1 twig rosemary, 2 cups sugar; mix and shake and let sit unrefrigerated for 24 hours; then strain and add equal liquid of white wine vinegar; now let it sit as long as you can! dates made: 6/8/14
Zucchini pasta
notes:
5/29/14: shredded zucchini sauteed with one bell pepper, one serrano pepper, served with angel hair pasta and parmesan cheese...surprisingly delicious dates made: 5/29/14
5/29/14: shredded zucchini sauteed with one bell pepper, one serrano pepper, served with angel hair pasta and parmesan cheese...surprisingly delicious dates made: 5/29/14
Chicken katsu don
Tequila mojito
notes:
5/18/14: best drink I know how to make, no doubt: 1/4c tequila, 1/4c club soda, 1/2t sugar, 4 or 5 mint leaves, juice from 1/4 of a lime dates made: 5/18/14
5/18/14: best drink I know how to make, no doubt: 1/4c tequila, 1/4c club soda, 1/2t sugar, 4 or 5 mint leaves, juice from 1/4 of a lime dates made: 5/18/14
Rib eye steak, mashed potatoes
notes:
dates made: 5/18/14
dates made: 5/18/14
Oreo milkshake
notes:
5/11/14: oreos, milk, blue bell vanilla ice cream dates made: 5/11/14
5/11/14: oreos, milk, blue bell vanilla ice cream dates made: 5/11/14
Steak fajitas with onions, bell peppers, avocado, yogurt, beer
notes:
4/22/14: ahh, gas grills make it so easy. grills and beer and summer too good dates made: 4/22/14
4/22/14: ahh, gas grills make it so easy. grills and beer and summer too good dates made: 4/22/14
Lamb curry
notes:
dates made: 3/3/14
dates made: 3/3/14
Peanut butter cookies with marshmallow topping
notes:
2/24/14: marshmallow is just egg whites and sugar, but the cooking part is a bitch and makes us miserable...cookies are just one egg, 1c peanut butter, 1c sugar, and they're damned delicious and simple dates made: 2/24/14
2/24/14: marshmallow is just egg whites and sugar, but the cooking part is a bitch and makes us miserable...cookies are just one egg, 1c peanut butter, 1c sugar, and they're damned delicious and simple dates made: 2/24/14
Chicken waterzooi
notes:
2/23/14: good! very simple, and tasty dates made: 2/23/14
2/23/14: good! very simple, and tasty dates made: 2/23/14
Banana cream pie
notes:
2/1/14: whipped cream + plain yogurt + 1.5 small mashed bananas + chocolate chips on base of baked graham cracker pie crust dates made: 2/1/14
2/1/14: whipped cream + plain yogurt + 1.5 small mashed bananas + chocolate chips on base of baked graham cracker pie crust dates made: 2/1/14
Scallops, oyster mushrooms
notes:
1/29/14: scallops via Julia Child cookbook, mushrooms via mushroom kit! dates made: 1/29/14
1/29/14: scallops via Julia Child cookbook, mushrooms via mushroom kit! dates made: 1/29/14
Hummus, roasted veggies
notes:
dates made: 1/14/14
dates made: 1/14/14
Slow-cooked bbq brisket
notes:
1/3/14: too easy, and just fine and delicious dates made: 1/3/14
1/3/14: too easy, and just fine and delicious dates made: 1/3/14
Peanut butter chocolate ice cream
notes:
1/3/14: in Jess's Vitamix dates made: 1/3/14
1/3/14: in Jess's Vitamix dates made: 1/3/14
Chicken tacos
notes:
dates made: 1/2/14
dates made: 1/2/14
Peas and zucchini pasta
notes:
1/1/14: too lemony dates made: 1/1/14
1/1/14: too lemony dates made: 1/1/14
Eggnog
notes:
12/24/13: Alton Brown's recipe dates made: 12/24/13
12/24/13: Alton Brown's recipe dates made: 12/24/13
Turkey blt with avocado sandwiches, french fries
notes:
dates made: 12/2/13
dates made: 12/2/13
Chicken thighs, green beans with bacon, baked sweet potato
notes:
11/23/13: somehow even better than yesterday dates made: 11/23/13
11/23/13: somehow even better than yesterday dates made: 11/23/13
Rib eye steak, steamed kale, baked sweet potato
notes:
dates made: 11/22/13
dates made: 11/22/13
Ribeye steak, steamed kale, baked sweet potato
notes:
dates made: 11/22/13
dates made: 11/22/13
Mulled spiced apple cider, pumpkin butter
notes:
dates made: 11/19/13
dates made: 11/19/13
Baked tempeh sandwich with sundried tomato pesto, avocado, and spinach
notes:
10/30/13: soooo filling and pretty good dates made: 10/30/13
10/30/13: soooo filling and pretty good dates made: 10/30/13
Oat flour pancakes
notes:
10/28/13: half batch is plenty8/4/13: Emre joins us, bringing blueberries dates made: 10/28/13, 9/23/13, 8/4/13
10/28/13: half batch is plenty8/4/13: Emre joins us, bringing blueberries dates made: 10/28/13, 9/23/13, 8/4/13
Smoked chicken
notes:
10/6/13: first smoking! 5 lb. chicken over 2 hrs--quicker than expected but turned out good dates made: 10/6/13
10/6/13: first smoking! 5 lb. chicken over 2 hrs--quicker than expected but turned out good dates made: 10/6/13
Chocolate bark
notes:
10/5/13: god it's so easy...pepitas and sea salt, stirred in melted baking chocolate, then refrigerated dates made: 10/5/13
10/5/13: god it's so easy...pepitas and sea salt, stirred in melted baking chocolate, then refrigerated dates made: 10/5/13
Waffles
notes:
dates made: 10/4/13
dates made: 10/4/13
Omelettes
notes:
dates made: 9/4/13
dates made: 9/4/13
Pasta with beef and sauteed veggies
notes:
dates made: 7/14/13
dates made: 7/14/13
Lentil curry
Ravioli with tomato-sauce and mushrooms
notes:
dates made: 4/15/13
dates made: 4/15/13
Portabella pesto mushroom burgers
notes:
dates made: 3/14/13, 2/14/13
dates made: 3/14/13, 2/14/13
Mushroom noodles
notes:
dates made: 3/7/13
dates made: 3/7/13
Sausages with curry ketchup
notes:
dates made: 3/5/13
dates made: 3/5/13
Lentil spinach pecan feta carrot salad
notes:
dates made: 2/21/13
dates made: 2/21/13
Nachos with homemade salsa and guacamole, and "corn mayonnaise," as jess calls it
notes:
dates made: 2/18/13
dates made: 2/18/13
Mushroom, spinach, cheese quesadillas with sour cream and home-made salsa
notes:
dates made: 2/11/13
dates made: 2/11/13
Spaghetti & meatballs
notes:
dates made: 2/5/13
dates made: 2/5/13
Ham, pesto, cheese, salt/pepper angel hair pasta
notes:
dates made: 2/2/13
dates made: 2/2/13
8/28/24: with grilled veggies on skewers, and farrow10/12/20: grilling when windy: not a good idea (took forever).7/18/20: breasts were thicker so they cooked a little longer, but still turned out good--cooked them right to 160F. also be careful, brining for 45 minutes they taste great still, but more might be too much.6/11/20: brined in 1/4c salt + 4c water for 30 minutes, then dried off and seasoned in pepper and paprika (no salt). then grilled (high heat) for about 6 minutes each side. a little overcooked (want to go to 160F) so maybe watch it next time. dates made: 8/28/24, 10/12/20, 8/14/20, 7/18/20, 6/11/20