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Lasagna Soup

Wednesday, May 18, 2016, 08:55 PM (2016-05-18_205555)

We made our regular Lasagna Soup (which I finally made into its own recipe page). There wasn't much to it. We followed the general recipe. The only thing we did was to also throw in some tortellini Meredith had left over from when I was out of town.

It was great as usual. So easy and really good!


Tuesday, May 17, 2016, 12:00 AM (2016-05-17_000000)

We made Bacon, Lettuce, Avocado, and Tomatoes (BLATs). There wasn't much to it. We used the rolls I talked about yesterday. This worked well since we had leftover bacon from the other day plus some in the freezer (and we're trying to use up what's in there). We did the bacon in the oven as usual.

Of course, while making it we had a problem: The bacon for the BLAT went SPLAT!

Oh well! That's why they may 5 second rules. And when you use that, it's why they may 30 seconds rules!

Anyway, there wasn't much more to it. They were good but kind of hard to eat since the rolls were pretty thick.

Grilled Halloumi Eggplant Burgers

Monday, May 16, 2016, 09:31 PM (2016-05-16_213137)

Meredith did most of the prep work on this so I may be missing some things, but we made grilled halloumi. We based the sauce and stuff on this The Kitchn recipe (local).

For the "Pesto", we used the recipe there at least as inspiration. Some of the changes we made were

It came out very lemony. As in too lemony. We read some things that said adding some baking soda would help temper that and sure enough, it did. Still lots of lemon flavor but it was less overpowering.

Rather than grill the eggplant, we seasoned the eggplant with salt and let it sit for a bit. After blotting it, we just roasted it.

I grilled the halloumi for about 2-3 minutes per side. We built the sandwiches open face. They were really good. The saltiness of the cheese was nicely accentuated with the eggplant and the bread. Any kind of grilled halloumi is a great spring-time meal.

The bread was sourdough rolls from Trader Joes. They say they are just 90 cal/roll but that seems too good to be true. It probably is given that it also says a serving is 1 roll at 49 grams but if you weigh them, they are 120-150 grams.

Additional Photo

Grilling the cheese:

Grilled Eggplant Burgers with Halloumi Cheese (From The Kitchn) Local Copy (U: guest, P: name of my dog, lower case)

Cilantro Chicken (Sous-Vide) and Greek Kohlrabi Gratin

Sunday, May 15, 2016, 08:32 PM (2016-05-15_203244)

I have been continuing to have fun with the sous-vide cooker. It really just makes it so easy. Meredith made her cilantro dip. I took two pieces of chicken and scored it a bit with a knife and then put tons of the dip in the bag.

I followed the Serious Eats guide and did the chicken at 150°F for about 1.5 hours. True to what they said, it came out a lot like normal chicken texture but still really moist. Still, given the flexibility, Next time I think 145°F will be better (between this and Serious Eats' next temp range).

Flavor wise, this was ok. I really like the dip but the chicken could have been brined or something to get more flavor inside it. And/or, it may have been better with a longer (or any) marinate time. We were going to marinate it for a bit but based on the timing, we decided to just let it cook longer (the beauty of Sous Vide).

We also had Kohlrabi we needed to use up. I was going to stir fry it but Meredith wanted to do something different so she decided to Kohlrabi Gratin from this NYTimes recipe (local).

We did it the "gratin" style and halved it. Other changes/modifications were:

It was pretty good. It was very reminiscent of other greek pie dishes. That is probably from the feta and dill. We would make it again.

Greek-Style Kohlrabi Pie or Gratin With Dill and Feta (from NYTimes)
Local Copy (U: guest, P: name of my dog, lower case)

Additional Photos

Chicken in the bags, ready to go. Chicken in the cooker. Nearly at temperature
Out of the cooker. Not a badly colored as steak out of it Closeup of the chicken and the kohlrabi

Sous Vide Steak and Calabacitas

Saturday, May 14, 2016, 10:09 PM (2016-05-14_220929)

While we've done sous vide before with my home-brew fridge controller but it was a pain in the ass and didn't work well. We recently bought a controller since it was on sale.

Anyway, we cooked two Delmonico cut steaks. We did it for about 1.5 hours at 136°F (easily exactly done with the controller). I then seared them on a super-hot pan.

They came out pretty good, but I was not really thinking it through when I bought the steaks. It was a really high-end cut but it was also very fatty. We spent most of the time eating it cutting away (or spitting out) fatty parts.

The sous vide process went well but the steak itself was just not for us. I am looking forward to doing more things with it (but leaner).

We also made calabacitas by just cooking some onions in butter, and then adding a chopped zucchini and two yellow squashes.

The only seasonings with used on both the steak and the calabacitas salt and pepper.

Additional Photos

The sous vide set up. You can also see the fatty steak cuts.

Zucchini Noodles with Peanut-Sesame Sauce

Friday, May 13, 2016, 03:26 PM (2016-05-13_152601)

Meredith did all of the work on this one. She used the normal Peanut Sesame Noodle recipe. She followed the recipe itself for the sauce (at least roughly) and used the rest for inspiration (pepper, etc). The noodles were from two zucchinis.

Then we added chopped rotisserie chicken.

Other than the chopping, this is a pretty easy and good meal. It is not exactly low in points but also isn't too high either (around 24 for the entire thing from the peanut butter).

We would consider it for lunches as long as it don't let it sit too long.

Spring Peas and Prosciutto with Korean Tofu

Tuesday, May 10, 2016, 08:32 PM (2016-05-10_203242)

Meredith made Spring Peas and Prosciutto using the same idea as 2015-08-03. They were really good as usual.

We also had Korean tofu. I marinated tofu in the usual Bulgogi recipe (plus a heaping tbsp of Gochujang). Actually, probably for the first time, I remembered to do sesame seeds. I made it on Sunday and let it marinate for two days. A lot of the tofu broke up since we didn't press it. In the future, I greatly prefer the super-pressed tofu from Trader Joes which we didn't have.

I baked it for 20 minutes at 400. I probably could have done a bit more but it was so wet I figured it wouldn't get any crispier.

Kofta Tacos with Mango-Cucumber Israeli Salad

Monday, May 09, 2016, 08:15 PM (2016-05-09_201541)

We made Kofta tacos again like we did on 2016-04-14 with the regular kofta recipe though this time we used better beef (not frozen and/or only partially defrosted) plus I think we were more subtle on the spices which actually helped.

They were really good. Meredith also made her usual tzatziki (though we didn't have a ton of cucumbers).

Meredith also made a mango-cucumber Israeli salad from the cookbook Zahav. We thought it was interesting but not amazing. I do not know if the mangos were just too ripe or what. Maybe we would try it again, but we are excited either way for doing more things from this book.

Mango, Cucumber and Sumac-Onion Israeli Salad (from Zahav, book)

Local Copy (U: guest, P: name of my dog, lower case)

Simple Sumac Onions (from Zahav, book)

Local Copy (U: guest, P: name of my dog, lower case)

Mango salad Cooking the tacos

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