Justin & Meredith Winokur's Kitchen Cooking Notebook

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Roasted Gnocchi

Monday, January 20, 2020, 08:40 PM

We made roasted gnocchi (which we finally moved to our recipe book) using that recipe including the fennel. It was really good as usual. The gnocchi didn't get too crispy but was definitly not soft either. We used a non-spicy sausage so we coudl give it to Caroline

Salmon Salad

Monday, January 20, 2020, 03:13 PM

Meredith made salmon salad from Sprinkles and Sea Salt (LOCAL) recipe. She did not follow thier salmon cooking instructions (but maybe should have) and instead baked it at 320°F for 20 min. We really thought that would be too little but we were wrong as you can see in the picture. Thankfully there it was for the salad so it is likely more forgiving.

Meredith's comments:

Definitely better than last weeks version [no post]. I followed this closely, but skipped the coriander, and did more dill. More capers and red onion. Could use more dill next time

Overcooked the salmon Served with avocado

Roasted Tofu and Brussel Sprouts

Sunday, January 19, 2020, 09:54 PM

We marindated tofu (I don't know in what) and roasted it along with brussel sprouts. Pretty easy and tasted good too!

Caprese Quiche

Sunday, January 19, 2020, 08:38 PM

Meredith made Caprese Quiche as before based on The Kitchn's recipe. She used store-bought crust (with out lard) but otherwise used the recipe. It came out really good as usual!

Lentil Moussaka

Sunday, January 12, 2020, 09:02 PM

I made a big batch (roughly 1.5x-2x) of Lentil Moussaka. In the process, I also greatly updated and clarified that recipe.

Other than enlarging the recipe, I followed it pretty closely for the lentil variation. The only real change is that I decided I didn't feel like making the "healthy" béchemel and instead opted to make a regular one using the Bêchemel recipe from The Kitchn. This was very flavorful and an improvement. It did barely cover the whole thing though (at 1.5x). I am including a video below to give an idea of how thick (or not thick) it was.

One note: this made way too much. I am already kind of sick of it. If I make it agian, I will make a much smaller batch.

Before adding béchemel With the béchemel

Just to see the thickness of the béchemel

Armadillo Eggs

Friday, January 10, 2020, 09:33 PM

We were supposed to bring something Mexican so we decided TexMex was good enough and made Armadillo Eggs. The can of peppers needed up having lots of little ones so we needed to buy a third thing of Maple Sausage.

Otherwise we did the normal recipe again doing 300°F instead of 250°F.

They were well received!

Turkey Bhurji

Thursday, January 09, 2020, 07:51 PM

Meredith made what is becoming something of a staple: Turkey Bhurji. Basically, the eggs' spices but with turkey. Done a few times[1] before[2]

Grilled Indian Chicken Kebabs and Grilled Chicken

Monday, January 06, 2020, 08:26 PM

I made two different types of grilled chicken (chicken was buy one get one free so we had a lot).

The main one was Indian Kebabs that I kind of threw together. I didn't look at any one recipe and kind of just combined a few different things. I also tried to avoid spice. I mixed:

I mixed it all together and marinated chicken cubes in it overnight.

For the other one, I flattened the chicken, rubbed it with oil, sprinkled it with Montery Chicken Seasoning, and also let it sit overnight.

Grilling it wasn't anything special except that the kebabs really stuck. I need to see what I can do to prevent that in the future. The regular chicken worked fine!

We ate the kebabs with curry roasted cauliflower and store-bought naan. The other chicken is either going to be frozen or just used for meals.

Flattened chicken with seasoning Ready to grill Used up the whole grill Served with grilled naan and curried cauliflower

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