Justin & Meredith Winokur's Kitchen Cooking Notebook

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Sous Vide Duck Breast + Skin

Thursday, August 10, 2017, 08:08 PM

I've always been a bit strange about duck but Meredith and I had it a few different times at some restaurants so Meredith and I decided to try making some with sous vide. I followed this Serious Eats Recipe (Local1)

I followed it pretty closely including letting it dry-brine overnight in the fridge. I sous-vide cooked it for about 1.5 hours. I then seared it on the cast-iron on the grill (cleaner) but at lower heat as per the recipe. As you can see from the photos below, the skin looked to crisp nicely:

before after

We also served it with Artichoke Cream with Truffle (given as a gift). I do not think I loved the truffle too much... or the duck. It was not dry, but it was a bit chewy and the skin was super fatty! Both Meredith and I didn't like the skin and really weren't crazy about the duck.

But, I took the skin and then pan-fried it (without adding any more oil. It was mostly leftover duck fat) to make something like chicharones but duck skin. It was also just...ok. We didn't eat much of that either. It is pictured below

leftover skin after frying it up

What was really good is Meredith sautéed up a bunch of sliced mini bell peppers with crushed red pepper and insaporitore per patate fritte (french frie seasoning) from Italy. They were really good, but had a few spicy bites!

Next Time

Next time, we will likely just, well, not make duck! Or, if we do, try some other sauces and/or recipes and/or preparations.

  1. U: guest, P: name of my Boston Terrier, all lower case 

Corned Beef Hash

Wednesday, August 09, 2017, 09:20 PM

Meredith and I were making different dinners so I went with Corned Beef Hash. I basically followed the recipe but only one potato and about 1/3 lbs of corned beef (cut as a single 1/2" slice in the deli). I still did it with a poblano pepper (and it was really hot).

I also tried to fry the egg seperatly but in the same pan. Next time, back to poaching inside the corned beef hash. I also think I overcooked the hash a little bit but it was still good!

Pesto Eggs Benedict

Monday, August 07, 2017, 01:23 PM

I made Meredith eggs benedict for lunch. I used the NYTimes Recipe (Local). I used the recipe as a general guide, but really only used it for the hollandaise. I followed their recipe and then added a nice chunk of some frozen home-made pesto Meredith made last November to make pesto-hollandaise.

I used deli ham (since Meredith doesn't like the thick canadian bacon) and I just, on Meredith's suggestion, used a fried egg instead of poached (though I overcooked them a bit). I just assembled it by myself (and didn't do the herbs).

It was pretty good. You could really taste the pesto. There is a good chance I used a bit too much too but it was good.

Tenderloin Sous Vide

Saturday, August 05, 2017, 03:00 PM

I made sous vide tenderloin using the same temps (and roughly the same times) as our anniversary -- 133.5°F for about 2-3 hours.

The only real chane I made was to heat the cast iron on the grill to keep the mess out there! It worked well, though left a sticky residue but that may have happened either way.

Meredith also made brocolinni with tahini sauce. Good as usual

Hot and Sour Tumeric Chicken Soup

Thursday, August 03, 2017, 05:46 PM

I made Hot and Sour Tumeric Chicken Soup1 from Simple Thai Food. I actually followed the recipe pretty closely except I used Better Than Boullon for the stock and, even though they say it is not the same, I used ginger for the galengal. I also used the powdered tumeric and I used chicken breasts. Oh, and we sliced the (fresh from the garden) peppers to increase the heat.

Despite following the recipe, we didn't love it. The tumeric flavor was just too overpowering. You could really taste the kaffir lime and the lemongrass though. It kind of reminded me of Tom Yum but not as good, or as sweet. Meredith really didn’t like it and didn't even end up eating hers.

So, it was a fun and new experiment, but it is not going to be into our normal rotation.

ALso, I do not think I was supposed to strain it but eating around the lemongrass and ginger was a bit odd.

  1. U: guest, P: name of my Boston Terrier 

Turkey Taco Skillets

Tuesday, August 01, 2017, 08:23 PM

We made what has become our pretty standard Turkey Taco Skillets. Nothing particulalry special but still really good, as usual. It made a lot of food and we have lunch too!

Really no changes other than our usual dicing the peppers instead of spiralizing them!

Green Chile Stew

Tuesday, August 01, 2017, 02:59 AM

I really like the grene chile stew at Golden Pride. I did some reading and eventually found this Chow Hound recipe (Local). I decided to combine that (which is a 1:4 green chile to water ratio) with Santa Fe School of Cooking (local) (which is 1:2 chile to water).

I also posted about it on reddit and got the following (abbreviated) response

The recipe [from Chow Hound] is fairly close, but the Frontier [and Golden Pride] stew contains ground beef, not pork. It also has cumin and MSG (MSG is also the secret to the Frontier's delicious hashbrowns).

My list of changes, off the Chow Hound was roughly:

I also used Better Than Boullion. I let it simmer for about an hour (covered). I thought it was pretty good, though not as good as Golden Pride's. It was also very spicy! (which is not a bad thing).

I think next time, I may go a bit lighter on the green chile. Other than that, I am not sure what else but next time I go to Golden Pride, I will try to take better notes of the flavors.

Banana Paletta

Monday, July 31, 2017, 03:33 AM

**No photo**

I made pretty simple banana palettas using this New York Times recipe (Local). I really followed the recipe pretty closely except used 2% milk and did 1.5 large bananas.

Maybe it needed to freeze for a bit longer but it was hard to get out of the moulds and then it was a bit loose.

The flavor was pretty good. Strong banana flavors!

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