Justin & Meredith Winokur's Kitchen Cooking Notebook

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Meatball Marsala

Sunday, December 10, 2017, 08:20 PM

I made meatball Marsala with butternut squash noodles. I used the Smitten Kitchen "Every Day" (book) via Shutterbean (LOCAL) recipe with only minor changes as noted below.

I was a bit worried about making an alcohol-based meal, but the very first step is simmering down all of the Marsala which I read actually cooks out the alcohol. I looked up other "traditional" marsalas and they have you degalze the pan after mushrooms and cook down so this wasn't to far off.

I followed the recipe pretty closely except I doubled it. Some minor changes were for the meatballs. It was:

For the sauce, I used whole milk instead of cream and I cooked down the Marsala in the same pan as I used for the onions so there were some flakes in there but other than that, I stayed pretty true to the recipe.

I also used a mix of butternut squash noodles and pasta. I took the top of the butternut squash and microwaved it for 1 min (as per 2017-10-23). I also used the rest of Zucchette from 2017-10-04.

Overall, we really liked it. I felt fine about how cooked down the marsala was but you could still really taste it. And, while there is a lot of butter, MyFitnessPal estimates it at about 450 cal/serving (with 3 servings in the recipe) without pasta. Not amazing, but not too bad either.

The meatballs were also pretty good. Surprisingly moist but we also know they are 100% cooked since I did it in the oven.


Saturday, December 09, 2017, 01:54 PM

I made a batch of my Dad's Biscotti for two work-related Christmas parties. Fundamentally, I made very few changes/notes. The biggest was that I used the zest of about 5/6ths of a lemon instead of measuring. Other than that, I followed the ingredients pretty closely. I did it with pistatios and Fruit Cake mix to give it more christmas color.

But, despite staying pretty true to the recipe (including not making altitude-related changes), I struggled a bit. It all came together pretty well (though it is sticky; I nearly broke two spatulas before getting the wooden spoon). I shaped it and put it in for the first bake at 325°F (w/ convection) for about 33 minutes. They came out white as a ghost!!! And, they stuck to the silpat and the first one tore.

I put them back in for another 10 min or so with the temp kicked up to 350°F and that seemed to work better.

I let them cool and then tried to cut them. My sharpened my knives while they cooled (They needed it) and still, my (junky) serrated knife was tearing them apart. I ended up using the freshly sharped chef's knife to get through it ok.

I did my dad's water trick for the large loaf but forgot to do it on the first piece of the broken one. MISTAKE. The tricks does a good job at keeping it together.

Anyway, I put them back in the oven at 350°F for 20 minutes but when I went to flip, they still seemed a bit like they weren't crisping. I flipped them and turned it up to 325°F. Of course, I forgot to change the change the time so then they got a bit overdone. Certainly not bad (mostly, there were a few) but not as I would have liked

I cooled them with a fan since we were already late for the first party.

Overall, they were fine. Not as good as when my dad does it but this was my first time! I liked it with the fruit mix, though Meredith wants to do candies cherries next time. And I want to make sure they do not get as crispy.

Next time:

Seared Salmon and Cauliflower

Tuesday, December 05, 2017, 08:39 PM

Seared Salmon with some salt, pepper, and cumin. Meredith made roasted cauliflower with salt and Mural of Flavor.

Sausage and Asparagus

Monday, December 04, 2017, 08:38 PM

I made chicken sausage for dinner but decided to do it the sous vide so I could be 100% sure it was fully cooked but also not super tough.

I followed the Serious Eats (Local) at 150°F for about 1.5 hours and then finished them with some oil and butter.

I had a hot Italian link and green chile. Meredith had spinach feta. All chicken.

I really liked this method. Besides being a lot easier, it was also really juicy and tasted really good!

I also made asparagus by roasting it at 400°F for 6 minutes

Peruvian Sweet Potato Salad

Monday, December 04, 2017, 11:52 AM

**Photo to follow later**

Meredith made a Peruvian Sweet Potato Salad. Like the cauliflower last week, it is in the syle of Tamar Adler" (who wrote "An Everlasting Meal") and was just:

I liked it a lot. It was pretty spicy too!

Note: The salad from the book is supposed to have lime-marinated shallots but there wasn't time this morning

Lasagna Soup

Tuesday, November 28, 2017, 07:48 PM

I made the typical Lasagna Soup. I didn't really make any major changes, but I used sausage from Trader Joes instead of the usual Sprouts. I also topped it with some part-skim mozzerella.

I also added some zucchini. One was from Meredith's garden and was very tough.

Cheese Soufflé and Cauliflower

Monday, November 27, 2017, 09:15 PM

Meredith tackled Day 5 Kitchn's baking school by making Cheese Souflé. The LOCAL page has the two recipes for that day copied in and a PDF copy of the Day 5 and those recipes.

Meredith went by the book on the cheese soufle using a mix of gruyère and cheddar-gruyère cheeses. They were stressful but mostly worked. The started to collapse pretty quickly.

Meredith also made roasted cauliflower. It was "in the syle of Tamar Adler" (who wrote "An Everlasting Meal"). It was made of:

Romesco, Mushrooom Pâté, and Red Lentil Spread

Monday, November 27, 2017, 08:00 PM

Meredith went on a dip cooking frenzy and made Romesco, Mushrooom Pâté, and Red Lentil Spread. She generally followed the recipes but with cilantro instead of parsley in the spread.

Also, she used sourdough rolls for the romesco.

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