KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

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Roasted Gnocchi

Monday, November 11, 2019, 09:16 PM

Roasted Gnocchi with fennel as well. Left it in a bit too long since we were putting Caroline down for bed.


French Toast

Sunday, November 10, 2019, 08:04 AM

I made The Kitchn's French Toast like Meredith did before. Trader Joes didn't have their brioche bread but they had some kind of french "milk rolls" which is basically the same thing. So she bought them. I followed the recipe except instead of a cup of cream, I did 1/2 cup sweet cream coffee creamer and 1/2 cup 2% milk. That seemed to work well!


African Peanut Soup

Thursday, November 07, 2019, 08:34 PM

Meredith made African Peanut Soup. She added a can of chick peas which worked well to make it a bit more substantial.

Also, we didn’t roast the nuts. It made four servings which is nice to have for lunch.


Seared Salmon and Brussels Sprouts

Thursday, October 31, 2019, 08:07 PM

I made seared salmon using Everything Bagel Seasoning. Pretty standard.

I also tried to make "Charred" brussels sprouts. I really like the charred bits when they are fried but I didn't want to fry them. So instead, I used a hot pan with ghee and tried to get that flavor. They weren't bad but they tasted more burned than what you get when they are deep fried. I also used Everything Bagel Seasoning for the seasonings


Roasted Vegetables

Wednesday, October 30, 2019, 08:09 PM

Simple roasted vegetables:

Tossed with olive oil, salt, garlic powder, and rosemary. Baked for about 45-60 min at 400°F. Then I added Trader Joes chicken sausage and baked another 10-15.

We also served it with ricotta


Crispy Pulled Pork

Monday, October 28, 2019, 08:12 PM

I made "Crispy Pulled Pork". That wasn't my intention but it is what ended up (and it was really good). I actually did this two days in a row.

I was using semi-defrosted leftovers of sous vide pulled pork. To heat it up and to speed the defrost, I put it in a non-stick pan, added a tiny bit of water, and let it heat. I thought maybe I had added more water than I intended since it was very wet. Then I realized I was actually rendering fat!

So I did the same the next day. I took the (now fully defrosted) leftovers and rendered, then drained the fat. I then spread the pork as thin as I could on the pan and let it crisp. I drained more fat as I went. It was actually pretty gross! But it worked well!

I also made [Coleslaw(/_id/20190603151352) but I did a poor job of reducing the recipe and ended up with it being way too wet. It was better tasting the second day.


Fennel Pizza

Sunday, October 27, 2019, 07:02 PM

Meredith wanted to try fennel again so we did it on pizza. She roasted the fennel (with crushed red pepper and salt) and onion (with salt and roasted garlic) on separate trays at 400°F for 15 min. We also topped it with Soppressata from Trader Joes, fennel stems (after as garnish) and ricotta

I did take the tips from last time a bit too far. I let the dough sit out a longer time and it was hard to remove from the bowl, and then even harder to shape well (it just did its own thing as I picked it up). I also cooked it ever-so-slightly too long.


French Toast

Saturday, October 26, 2019, 09:00 PM

Meredith made French Toast for Caroline's breakfast. She used the recipe from The Kitchn (LOCAL) and use the (pictured below) brioche from Trader Joes. I only had a small bite but it was very good. And Caroline really seemed to like it!

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