KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

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Koefta Meatballs

Tuesday, March 19, 2019, 09:14 PM

Along with the meatball marsala, I prepped Koefta meatballs. I used dried instead of fresh onions but otherwise followed the recipe. Last time I used the mixer which was super easy but I didn't like the springiness. This time, I tried something different. I put all of the ingredients in a bowl and used a spatula with something of a cutting and folding motion to bring it all together. That also worked well (though not as easy as the mixer) but left it with a better texture. I also added a tiny bit of oil to keep it more moist.

We threw together toppings. Cut up cucumbers and a za'tar-yougurt dip. Served on "street taco" tortillas. The real key was sriracha that gave it a lot of flavors.


Cornflake Marshmallow Cookies

Monday, March 18, 2019, 08:40 PM

Meredith made Cornflake marshmallow cookies using the recipe from Shutterbean (LOCAL). Her only change was to use salted caramel chips which we both thought was much better.

Meredith made a full batch but we can cook a few at a time as we want. They are very good, though super rich. The marshmallow carmelizes nicely on inside the cookies


Meatball Marsala

Monday, March 18, 2019, 07:26 PM

I made meatball marsala with similar changes to the first time. I actually made the meatballs (for this and Koeftas) the night before and had them ready. I didn't fully caramelize the onions but I did use the hot-water deglaze idea of 15 minute caramelized onions.

Since Meredith didn't want sweetness, we opted to use something instead of butternut squash noodles. Instead we used spaghetti squash. I used the basic idea of Love and Lemons which was basically 400°F for about 30 minutes to be "al dente"1. We mixed it with regular pasta too.

I used heavy whipping cream since we had it leftover but I think that was a bit too strong. It was creamier than I would have liked though still very good.

Overall, a pretty easy meal with a nice mixture of prep-ahead of active cooking time


  1. Since there really isn't much recipe to this, I am not posting a local copy 


Mango Pie

Wednesday, March 13, 2019, 11:43 PM

I made a mango pie for 𝜋-day using this NYTimes recipe (LOCAL) which is also featured in this article.

I really followed the recipe pretty closely with the following notes:

While it took a lot of appliances (food processor, mixer, and blender) and a lot of bowls (since you had to shuffle around), it all came together pretty smoothly. And since it wasn't baked, I didn't have to worry about the larger pan.

I thought the flavor was okay. It really just tasted like mango. Similarly, the texture was very gelatenous (surprise!). I think I would have preffered it be more of a custard with that texture and richness. But it was well received (and got second place in the contest)


Pork Loin

Wednesday, March 13, 2019, 08:52 PM

I made Grilled Pork Loin Filet over Corn Salsa and Topped with Chimichurri using the same basic notes as the first time (inluding light on the oil and sous-vide pork).

I think the salsa was very good (made with extra corn and more onion) but the chimicurri was less flavorful (I do not think it was the reduction in oil, but could be) and, even though we sous-vide cooked it, the pork (not the smoked they call for) was surprisingly tough.


Kung Pao

Tuesday, March 12, 2019, 07:52 PM

This was another spice packet meal like Korean Tacos. I follwed their directions pretty closely. My most notable changes were to use more chicken and chicken breast.

I think it was overall okay but not amazing. It could have used more flavor though I also forgot to add the Szechuan pepper until the end (I don't think that was the problem though).

Rice was leftover from Butter Chicken

I liked smaching the cucumber. I think I would do that kind of preperation again


Huevos

Monday, March 11, 2019, 07:46 PM

Huevos with Salsa and some deli turkey meat (Makes for a quick thrown together meal). Pretty good as usual!


Tofu Satay

Friday, March 08, 2019, 08:31 PM

I made Tofu Satay using the regular satay recipe. I did it with orange juice and I cooked it with a combination of the broiler and the oven (on a cooling rack inside a tray).

It worked pretty well in the oven but not as good as the grill (though much less work!).

I made the relish with onions since we didn't have scallions. And skipped the cilantro

We had frozen Satay Sauce I guess from last time

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