KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

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Seared Salmon and Soup

Thursday, February 07, 2019, 08:56 PM

Seared Salmon made with quick-defrosted salmon and reheated soup from Thanksgiving 2018. I used the sous vide on the salmon with water at 80° to quickly defrost while keeping it moving.


Japanese Curry

Tuesday, February 05, 2019, 08:24 PM

I made Japanese Curry which we haven't done in some time. I was in The Bay Area for work and ventured into an Asian (Chinese?) supermarket. There I found some curry brands I've heard of but haven't tried (honestly, I am not sure if we have them locally in ABQ. I should look)

For the curry, I used:

Using diced potatoes saved a lot of time simmering to make sure they were soft. As did microwaving the chopped carrots.

I added the tofu and potatoes right before adding the curry blocks. I also added some togarashi to the veggies

We had some frozen rice from Donburi but not very much so I mixed it with some dried pasta (what we had open in the pantry). I also used 2 cups of the pasta water (along with 1 cup of fresh water) as the water for the curry blocks. I thought that was a good way to get the extra starch for it all (plus flavor)

I let it simmer really low for about 30 minutes while we put Caroline to bed.

I liked it. It's been a while since we've had curry so it is hard for me to compare to other curry blocks. I do with they were all spicier! But we should keep this meal in mind. It wasn't too hard to make. And I liked using canned potatoes! That was a nice time saver.


Taco Stew

Monday, February 04, 2019, 09:53 PM

I made taco stew. There were a few slight modifications. I used tomatoes that also had green chile in them. And additing to the pepper-addition theme, I added a poblano and a red bell pepper.

Nothing else too special. Really good as usual!


Cava Bowls

Friday, February 01, 2019, 07:49 PM

We've had "Cava-Style" bowls a for a few dinners. Meredith prepped ingredients (as before).

We used leftover falafel one night. On the others we use Halloumi (which was technically expired but was fine)


Chicken Pot Pie

Thursday, January 24, 2019, 08:24 AM

I made Chicken Pot Pie with sous vide chicken. I prepped the chicken ahead of time with some poultry seasoning in the bag. That was a mistake. It gave it an odd flavor that was really not very good.

The rest of it went as usual (except maybe a bit too many caroots) but the flavors just weren't really there! It wasn't the worst chicken pot pie we've made but it was also not very good. I am not sure what went wrong otherwise. It may have been the chicken or just the general spices but it wasn't as good as usual.

We topped it with some tube biscuits


Roasted Gnocchi

Wednesday, January 23, 2019, 09:09 PM

I made roasted gnocchi without too many changes. I messed up setting the initial timer so it went a little long but I think that is okay because it seems to need much more time than they say anyway. I had prechopped the onions, tomatoes, peppers, and sausage so that was a nice time saver.


Turkey Taco Bowls

Monday, January 21, 2019, 08:15 PM

I made Turkey taco bowls without really doing anything too special. The biggest change is that I pre-cut all of the veggies (except tomatoes). This meant that I also added them all at the same time. I got the cast-iron pan well-preheated (so it was uniformly hot but not too hot) and then added all the veggies. I think it overcrowded the pan as it kind of steamed but it eventually worked well. It really cooked down. After I added the tomatoes, the liquid make everything fuze together really well.

We served it with Wholly Guacamole and sour cream. I like that this meal has all of 1 lbs of turkey and the rest is mostly veggies. Pre-chopping also helped save a lot of time!


Falafel

Sunday, January 20, 2019, 11:03 PM

I made my standard falafel though I think I (unintentionally) went light on the greens. Maybe it was the fact that this was fresh (not frozen) dough but it came out really good. I think I need to be more careful about not going overkill on the greens.

I made the usual double batch but instead of freezing the other half, I cooked it all for Meredith's lunches through the week.

I also made harissa. Since Caroline was watching me cook, I didn't want to pre-grind the crushed red pepper so the air wouldn't get too bad. Well, the end result of that was some gritty bites. Still very spicy and good!

Served with Trader Joes Eggplant Hummus and Tzatziki (which is not as good as Meredith's)

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