Cooking Journal


A cooking journal. Lightweight. Portable. Semantically versioned.

View the Project on GitHub mookerzhou/cooking_journal




Fried Chicken

Post date: 16 Aug 2017

A fried chicken recipe.

Consume a large bottle of pickles, the kind with a lot of brine. One 28 oz. jar of store bought pickles produces enough brine to brine ~6 chicken thighs, or maybe one whole chicken if you’re lucky. You can always supplement with water & salt.

Brine overnight in the fridge. I like to turn over the ziplock bag a few times to make sure there’s even coverage.

When ready to fry, pat the meat down dry (this is critical) and then bread lightly in a flour / cornstarch / salt / spices mixture. I like a 3:1 flour:cornstarch mixture right now, but I’m still experimenting. You want to bread the chicken so that it feels completely dry to the touch before entering the hot oil.

Fry chicken in batches in a wok. I like canola oil.

Blueberry Muffins

Post date: 08 Jul 2017

Based on Cooks Illustrated recipe.

  • Topping
    • 1/3 cup - sugar
    • 1 1/2 tsp - finely grated lemon zest from 1 lemon
  • Muffins
    • 2 cups - fresh blueberries
    • 1 1/8 cups - sugar, plus 1 tsp sugar
    • 2 1/2 cups - unbleached all-purpose flour
    • 2 1/2 tsp - baking powder
    • 1 tsp - salt
    • 2 large eggs
    • 4 tbsp (1/2 stick) - unsalted butter, melted and cooled slightly
    • 1/4 cup - vegetable oil
    • 1 cup - buttermilk
    • 1 1/2 tsp - vanilla extract

Lemon Zest

  • Mix together the sugar and lemon zest in a small bowl.

Blueberry Jam

  • Heat 1 cup blueberries with 1 tsp sugar in saucepan. Simmer, cook, mash berries, until they have popped and the mixture has thickened (approximately 6 minutes). Transfer and cool.

Muffin Batter

  • Preheat oven to 425F and canola oil pan.
  • Whisk flour, baking powder, and salt
  • Whisk 1 1/8 cup sugar with the eggs until thick. Whisk in butter and oil until just combined. Add buttermilk and vanilla, mixing until combined.
  • Fold egg mixture with dry ingredients, add remaining blueberries until just mixed.
  • Divide into muffin cups. 1/2 tsp blueberry mixture in each cup, plus lemon zest.
  • Bake for ~20 minutes.

Chimichurri Sauce

Post date: 29 Apr 2017

This sauce really brings the Beef out of beef, particularly a skillet ribeye.

Add to a mason jar, food processed until fine:

  • 2 cups packed fresh parsley, washed and dried
  • 4 cloves garlic, peeled
  • 2 tablespoons oregano leaves (if available)
  • 2 tbsp sherry vinegar, optionally steeped with chilis
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon chili

Cover with extra-virgin olive oil and let sit for a bit.


Goat, Sheep Cheeses; Sherry

Post date: 22 Apr 2017

Sheep Cheese

  • Arpea de Brebis

Bought at Spanish Table on 4/22/2017.

Soft. Rind very salty. Like a more subtle and mushroomy tallegio. Really delicious. -Maggie

Semisoft. Um. Hard crunchy rind.

  • Roncal Sheep Cheese

Hard. Funky. Creamy. Put it in a mushroom quiche week of 4/18/2017. Bought it again the next week. Also from Spanish Table.

Goat Cheese

Salty, semisoft, like some Portuguese cheeses from our 2015 Porto trip.



Veggie Quiche

Post date: 08 Apr 2017

Made a veggie quiche for breakfast with Tom and Katherine.

Night before we cooked down the spring onion (from Eatwell) and the spinach and the kale. To cook down the spring onion, we chopped it finely and sauteed it in a lot of butter until brown and the water was evaporated. For the spinach and kale, we rinsed the greens and then without drying the leaves, stuffed them in a pot and put the pot on a hot burner. The greens will cook in their own liquid until they can produce no more. I accidentally was not very attentive to the kale boiling down and it burnt quite a bit on the bottom–this actually produced a delicious kale chip style flavor to the quiche.

The next day we stirred the vegetables into the egg and milk mixture and poured it into two pie crusts that Kelliott had picked up from Safeway. I originally thought that two quiches would be one quiche too many, but it turned out to work out great.


Black Garlic Vinaigrette

Post date: 22 Mar 2017

  • 1 clove black garlic
  • 3-4 cloves regular garlic, chopped
  • two lemons juiced
  • olive oil to match the amt of lemon juice
  • salt
  • 6-8 anchovy fillets (small)
  • immersion blend until smooth

Eaten gently tossed with massaged kale.