Without a doubt, the biggest story to tell about my cooking in 2019 is learning how to make, and no longer be intimidated by, breads. I made 15 different new breads and biscuits this year, including new family favorites like the Amish Friendship Bread and Brown Butter-Cardemom Banana bread. Also, there were the harder breads like the braided cinnamon bread and hot cross buns.
cinnamon swirl bread
After spending years wanting to make my own bacon, I finally did!
December had a relatively low number of new dishes. I made a pasta bolognese from a new cookbook that I found rich and delicious. I had an OK attempt at flat bread. I needed to roll out the bread a bit thinner because it didn’t really fulfill the “flat” part of flat bread. The Spanish garlic soup was pretty good, except they didn’t mention how much Sherry vinegar to use and I guessed a little too high. The coffee cake was pretty good, and the first time I’d made one.
As I’ve mentioned a few times, my first running race was the 5k at the 2019 Red Hat Summit. I caught the bug and started thinking about running longer races. Since a lot of races use official USATF-certified times to qualify or to get a corral placement, I wanted to find a race that was USATF-certified. So in July I signed up for the 9th Annual Annapolis Running Classic. I started training and working my Saturday runs up towards a 10k distance. Today, it finally all paid off.
Lots of Mexican food and a some other neat, ambitious dishes in August. The by this point the chicken chilaquiles were one of the oldest chicken dishes on my To-Make list. I just never happened to have the ingredients around and I wasn’t sure if it was going to be a hit or a flop. Finally, I decided to do it! I went overly ambitious and made my own corn tortillas, which I then toasted in the oven to create chips which I then put into the chilaquilas. It was quite delicious. On the other hand I was not a fan of “Dave’s Fish Tacos” from the Weber Charcoal Grilling book. But, redemption came in the form of Easy Weeknight Chicken Tacos, one of the newest additions to my To-Make list from America’s Test Kitchen’s Cook it in your Dutch Oven. It had a good blend of citrus and Mexican flavors. I’d definitely like to make it again.
I finally made bacon from scratch for the first time, so that deserves its own gallery:
One of the things that had been stopping me was the fact that Costco only sold pork bellies already sliced for Korean dishes. Then, the weekend I was going to ask them if I could buy a full pork belly, they had one there. They said customers had been asking for it so they were going to start selling some whole. It was a pretty neat experience making my own bacon. I can see why it’s so expensive - it involves a lot of waiting and a lot of labor.
The biggest dish for me this month was the pit beef, which I’d been wanting to make for at least two years now. I finally went ahead and smoked it according to Meathead’s recipe (along with his recipe for Tiger Sauce - a type of horseradish). I was afraid after waiting for so long I’d have hyped it up too much in my head, but it turned out to be my new favorite way to eat roast beef.
Sometimes you only think you don’t like a dish because you simply don’t like the way it’s been prepared for you in the past. This has happened to me with a LOT of foods. Most recently I realized had written off oatmeal simply because my tastes didn’t match that of the others around me. From childhood to adulthood I’d only been given instant oatmeal if I’d asked to taste oatmeal. It has a place in people’s lives, but like most instant foods, the instant version is a pale imitation of the real thing. Then, when I got married my wife ate steel cut oats. I tried them, but again didn’t like them. It wasn’t until Red Hat Summit this year when I ended up trying them again because I wasn’t really feeling the other breakfast options. And it turned out that I could indeed enjoy oatmeal. It’s just that I liked it more al dente than my wife. Armed with the knowledge that oatmeal didn’t have to be mushy, I set about figuring out the right water to oats ratios to get it to the consistency I preferred. Now, at least once a week I have oatmeal with some fruit and, if we have some in the house, nuts. In the photo above I have some brown suger, but I’ve stopped adding that. With the sugars in the fruit, it’s not necessary. I do add a little vanilla extract and, if the flavors make sense, some cinnamon or cardamom.
I didn’t cook many new dishes in May, although I did have some encores of dishes that the family enjoyed. Since there are too few dishes to group them by theme, I’ll just go chronologically this month.
Ever since getting America’s Test Kitchen’s book on Mexican dishes, I’d made some great enchiladas a few times. Both their beef and ground beef enchiladas bring some great flavors to the table. The former is a bit more flavorful, but it also takes longer. So I wanted to see how the casserole version would come out. Overall, it’s very similar in flavor and tastes very good. Where it excels is as a party or potluck food. In the same dish that only makes about 12 conventional enchiladas, you can feed a lot more people because individual squares can be cut to any size. Also, like a lasagna, it has layers so there’s more to eat for a given amount of space on the dish.
April was a month for getting a little more ambitious as well as trying variations on dishes I’d made before. Among the variations I would count the tilefish, grilled chicken thighs, and bratwust hot tub. The tilefish was just a variation on the Raichlen grilled fish recipe I’d tried before with blackfish. This time I removed the scales to ensure the flavoring on the outside of the fish wouldn’t be wasted. It still wasn’t quite what I wanted, but I think grilled fish like this one is a great candidate for an after-grill marinade. I’ll try that next time. The grilled chicken thighs were a variation on the gochujang paste recipe from America’s Test Kitchen. I liked the mustard-tarragon paste, but Danielle was pretty blase about it. Finally, the bratwurst hot tub was the third such variation on braising bratwurst on the grill. It was fine, but I prefer Meathead and America’s Test Kitchen’s versions to Raichlen’s, which was the one I did here.
March was a bad time to have gluten allergies in my house. I did a lot of baking and most of it turned out great. The bake-sale muffins (used blueberries) in particular were a huge hit. I never knew blueberry muffins could taste so good. I’m kind of mad at every place I’ve ever eaten them before for making me think they couldn’t taste all that great. On the flip side, I was not a fan of the banana-poppy seed muffins. I think for now I’ll stick to banana bread and banana snack cake when I need to get rid of some ripe bananas. The lemon-buttermilk pound cake fell somewhere in the middle. It was good, but I find the loaf lemon pound cake I make to be easier and taste just as good. Then again, I have some mods I need to make to this recipe next time around to maybe get a better consistency.
