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KitchenKatalog, page 1
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Saturday, March 30, 2019, 05:59 PM
Meredith made a Bakewell Tart using Mary Berry's Recipe (LOCAL) but with Pâte Sablée from The Kitchn (LOCAL). The biggest change to the recipe was to use Heidi's Raspberry Lavender Jam from a local place. Also, she used red food coloring which really worked just fine!
She's still experimenting with the crust but may try Mary's next time.
We really liked it overall and it was pretty well received!
Thursday, March 28, 2019, 09:12 AM
Pretty typical lemon-garlic shrimp except I forgot all seasonings. I think I missed the crushed red pepper the most (shrimp are pretty salty on their own)
Tuesday, March 26, 2019, 07:31 PM
Meredith made Karniyarik using some of the notes from the first time. She used two serranos in the mix and also skipped tomato paste (and added extra tomatoes). It was really good. The meat needed a bit of salt but otherwise, this was an interesting and veggie-filled meal. (I sauteed spinach + kale mix with roasted garlic on the side).
Monday, March 25, 2019, 09:18 PM
Meredith threw this together and it was pretty good. It was just some Trader Joes orecchiette pasta with asparagus and store-bought meatballs (see picture below). She also topped it with some cheese and crushed red pepper.
Pretty simple and tasty meal!
Thursday, March 21, 2019, 08:27 PM
Meredith made Fattoush following the recipe. The biggest changes were that she forgot the sumac and we served naan (instead of pita) and on the side. Plus, we used rottisserie chicken breast to give it protien
It was really good as usual. Lots of flavors and felt very healthy
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.
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
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
Since there really isn't much recipe to this, I am not posting a local copy ↩
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