Wednesday, January 31, 2018

Cold Brew Part 2 Caffeinated Boogaloo

Cold Brew Part 2

Here's my straining rig for cold brew.

First strain through fine mesh into a bowl (you could use a paper towel and a colander), preferably a bowl that has a bit of a pour spout on it to make the next step easier.

Pour the strained coffee through a coffee filter and funnel into a clean jar or bottle. You can see a chop stick poking out of the filter in the picture which helps the coffee keep straining because SCIENCE.  Probably.

Have you made cold brew yet? How'd it go?

I call this "Why would you stop to take a picture before coffee is ready". A still life.

Sunday, January 28, 2018

Recipe: How do you cold brew? (Cold Brew Coffee)

How do you cold brew? (Cold Brew Coffee)

There are three different devices available to me in the house with which to brew coffee as I write this post. Of those devices use my French Press most often, have had fun with my new Moka Pot which just looks damn cool and have relegated my regular drip machine to the basement unless we have more than 2 coffee drinkers coming over for a visit or a meal. This pales in comparison to someone I know with, at last count, SEVEN ways to brew coffee in his house.

Despite this array of tools to make coffee I most often resort to using none of them and making cold brew coffee. I started making cold brew a few summers back because it was too hot in the morning for a hot cup and enjoyed it so much I never stopped. It's easy to make once a week then make a single cup, hot or cold, in the morning. It doesn't use any special equipment really and most importantly it's delicious. Using this method avoids much of the bitterness in coffee which results in a really smooth beverage.

I made a new batch this morning, here is my method.

Cold Brew Coffee

  • Coffee beans, course ground
  • Water
The ratio I use is 1 part coffee to 8 parts water. This morning it was 2 oz coffee and 16 oz (2 cups) of water. In this amount I just mix it in a measuring cup. Mix the coffee and water, cover with cling wrap and stash it somewhere safe for 24 hours.
Cold Brew Coffee
That's just coffee and water! Exactly.

After 24 hours I strain with a fine mesh strainer and then again through a funnel with a coffee filter (a paper towel works) in it into a swing top bottle but any clean container will work. This gets stashed in the fridge.

For a hot cup I microwave a cup of water 3/4 full until quite hot, then top off with the concentrate.

For cold I mix about half and half cold water and concentrate in a glass with ice.

So, are you going to try cold brew this week? Let me know how it went.

Friday, November 24, 2017

Recipe: Oatmeal, Walnut & Cranberry Muffins (a.k.a Black Friday Muffins)

oatmeal, walnut and cranberry muffin
The Muffin is coming to eat you!!!

I may have mentioned the only a good reason to make cranberry sauce was to make these muffins the day after Thanksgiving.

Oatmeal, Walnut and Cranberry Muffins

Note: This recipe is based off of Michael Ruhlman's quick bread ratio which is why I use weights not measures.

  • 200g flour
  • 100g sugar
  • ~100g oats ( I don't measure, just throw in a handful or two)
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 100g eggs (about 2 large)
  • 100g butter melted
  • 200g milk
  • Leftover cranberry sauce, around a cup should do it
  • Walnuts (optional)
  1. Preheat oven to 350 F.
  2. Put ~18 muffin cups into a muffin pan.
  3. Spray the muffin cups with some nonstick spray (this batter has tendency to stick to the paper).
  4. Mix together the dry ingredients from the list.
  5. Mix together the wet ingredients.
  6. Mix wet into dry and stir, don't stir too much.
  7. Scoop batter into muffin cups.
  8. Drop 1-2 tsp leftover cranberry sauce into each muffin cup
  9. Swirl/stir the sauce in the cups after they are all dished
  10. Bake for 30 minutes rotating pan(s) halfway through cooking.
baked muffins in muffin pan
Hey where did that leftover cranberry sauce go?

Sunday, November 19, 2017

Turkey Day 2017 Prep: Day 2

Another day with a few spare minutes means more prep for the big day.

I make my own cranberry sauce every year for two reasons.
  1. It's really shockingly easy.
  2. We love to have cranberry oatmeal muffins the weekend after Thanksgiving.
This stuff is jelly so it'll keep a few days in the fridge no problem and is one less thing to make latter this week. If you are making your own it needs at least over night to set so get on it!
cranberry sauce cooking
This sugary concoction is one of the healthiest parts of the meal.  

Having extra chicken or turkey stock around on Thanksgiving is always a good idea. If you have time make some this weekend. You can do it on the stove, in a pressure cooker or in a slow cooker. 

chicken stock cooling
Once this cools off it turns into bird jelly.

Saturday, November 18, 2017

Turkey Day 2017 Prep: Day 1

We're hosting a few folks for the big day this year and I wanted to get a head start today.

Vegetable broth for the turkey brine was a breeze in the Instant Pot this year.

vegetable broth remnants
Who else feels weird about brining turkey in something vegetarian?

The green beans for the requisite casserole are blanched and awaiting the big day.

blanched green beans
The "healthy" part of Turkey Day until smothered in cream of mushroom soup.

Friday, November 29, 2013

Essentials: Turkey Stock

Happy Thanksgiving everyone! I hope you all had a great day, meal spent with the ones you tolerate and/or love ;).

Did you host? Did you toss out the turkey carcass? For your sake I hope not because you could be making turkey stock right now. Unctuous, yummy, make everything for the next week better turkey stock. I follow the general guidelines laid out by Michael Ruhlman in his Chicken Stock method.


  • Roast turkey carcass, pick as much meat from it as possible.
    • The proportions below are for a 15-20 pounds carcass but you can't mess it up really.
  • 2 onions per cut up roughly
  • 3 carrots cut up roughly
  • 1 Peppercorns bashed lightly
    • I use a mortar and pestle because I'm cool like that but you could bash them with the bottom of a big pot or rolling pin to break 'em up.
  • Optional add ins
    • Bay leaves
    • Garlic gloves bashed slightly
    • Thyme sprig
    • Parsley sprig


  1. Break up carcass as much as possible to lay low in your biggest stock pot
  2. Add just enough water to cover the bones
  3. Put over low heat for 2-6 hours, I often let it go over night.
    • Low heat means LOW HEAT, as in no boiling, not even simmering. Too much heat is what can make the stock cloudy because it breaks up the turkey and veg.
  4. Add the onion, carrots, peppercorns and optionals and let heat for an additional hour
  5. Strain out the solids
  6. If you want to get real fancy strain again but this time through paper towels to get a really clear stock.
  7. Let cool in fridge to separate the fat which can then be pulled or scraped off the top.
    • If you wanna get really crazy/practical this can be used to fry potatoes or roast other veggies. It stores in the freezer for up to a month nicely.
  8. Store in the fridge for a week or freezer for 3-4 months.
Make stock, and make yummy things with it. Eventually you'll get to be known as the one in the family who should get the carcass even when you don't host or make the bird.

The 22 pound turkey we had yesterday provided almost a gallon of stock after straining this morning.

Leave a comment with what you are making with your turkey stock this year.

Thursday, July 18, 2013

Recipe: Potato, Carrot and "other" curry

Potato, Carrot and "Other" curry

Curry does not happy that often around our place and when it does it is usually last minute so I wanted to come up with a recipe I could throw together without much planning. Since we almost always have potatoes, carrots, onions and garlic around they became the base. The "other" is extremely customizable based on what you have on hand and tonight for me it was red lentils. I've done chicken, cauliflower, zucchini, beef, pork and chickpeas. If you are fancy and want to make your own curry powder I'd suggest Alton Brown's recipe.

  • 1 large potato chopped
  • 2 medium carrots chopped
  • 1 medium onion sliced thin
  • 1 Cup Other - chickpeas, chicken, beef, shrimp, cauliflower, etc.
  • 1 can coconut milk
  • 2 Tbsp Curry powder
  • 2 cloves garlic
  • 1 thumb sized piece ginger

  1. Heat 2 Tbsp oil in a large skillet
  2. Add onion and fry till just starting to brown, add ginger and garlic
  3. Fry till you can just smell the ginger and garlic, add the curry poweder
  4. Fry spices for 1 to 2 minutes until very pungent
  5. Add any raw proteins and cook through, if using lentils add them and a cup of water and simmer for 5 minutes before continuing.
  6. Add potato, carrot and coconut milk
  7. Simmer for 10 minutes or until potato and carrot are cooked through
  8. Allow to simmer to thicken sauce as desired
  9. Serve with Basmati rice