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KitchenKatalog, page 2
Sunday, March 08, 2020, 07:50 PM
We made pizza using Trader Joes' dough. For toppings we had some burratta, sundried tomatoes, and "squeezy-tube" basil. The basil was a bit strong but overall, it was very good. I did resort to a rolling pin since I struggled to get the dough well rolled out.
Sunday, March 08, 2020, 01:34 PM
Meredith made fattoush except with chick-peas instead of any other meat. And we served bread (defrosted, toasted, ciabatta) on the side and dipped it in the sauce.
Nice, healthy, lunch.
Friday, March 06, 2020, 09:17 PM
Meredith again made cornflake marshmallow cookies from Shutterbean. She used butterscotch chips since she couldn't find peanut butter.
They were delicious as usual. They get a nice carmel flavor from the sugar and butter melting.
She also discovered that this recipe is quite different from the original Milk Bar one. She may try that one next time.
Friday, March 06, 2020, 09:15 PM
Meredith continued her baking kick this week and made Brown Butter Miso Walnut Dark Chocolate Blondies from The Brick Kitchen (LOCAL).
They weren't bad but they "weren't awesome" either. Also more work than they are worth
Thursday, March 05, 2020, 06:13 PM
Meredith made Tahini Blonies from Washington Post (LOCAL). The only real changes were vanilla extract instead of paste, and she just used semi sweet chocolate chips since we that was what we had.
Wednesday, March 04, 2020, 08:37 PM
I made spaghetti squash Pad Kee Mao. I followed that recipe except I added spaghetti squash at the end instead of noodles. I also went slightly light on the fish sauce and heavy on the lime. I also did zero peppers since Caroline was supposed to have it for dinner too.
Despite that, neither Meredith nor Caroline were very interested in eating it. I still liked it though not as much as before
Sunday, March 01, 2020, 06:15 PM
Meredith made Thai Basil Tofu from Shutterbean (LOCAL). The biggest difference is that she withheld the peppers until the end after removing some for Caroline, and also used serrano.
It was okay. Certainly not bad but could have used more flavor. That may be also because we used spaghetti squash instead of rice and that absorbed more of the sauce. She also used soy sauce instead of tamari but that shouldn't have made any difference
Friday, February 28, 2020, 04:03 PM
The theme for this week's "Gluttonfest" was "Soups, Salads, and Sandwiches" so Meredith made a PB&J Cake. She used the recipe from Cakes by Courtney (LOCAL -- including a PDF of the site and the video).
Her notes (so far):
So far my only note is that yesterday it creaming the PB and butter together seemed like it would have worked better if I did the butter first and then added the PB. So I did that today for the frosting. Worked well. Less critical for the cake than the frosting.
Also I think she went a little heavy in the jelly between layers because it’s a bit wobbly.
The end result was pretty dry and, despite using a lot of jelly, the jelly flavor was kind of lost in the cake. We will not likely use this cake recipe again though the peanut butter frosting was very well recieved.
