Justin & Meredith Winokur's Kitchen Cooking Notebook

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Sausage and Asparagus

Saturday, May 05, 2018, 06:53 PM

Even though we just did it recenly, we decided to have sous vide sausage 1 again for dinner. Except this time, I decided to dice it up afterwards which I liked a lot. I sauteed them in the pan to get some texture which also made them easier to eat.

We got them from Whole Foods and they were smaller so we had some more. We had:

We also had roasted asparagus. 400°F for about 6 minutes (plus some time resting in the oven afterwards).

We served it with paisano rolls and mustard.

  1. 150°F for about 2 hours 


Friday, May 04, 2018, 08:36 PM

I made falafel. Nothing special to go with it except Meredith made abbreviated tzatziki. She did the normal herbs and spices but just diced the cucumber instead of shredding it. It was still good, but didn’t have as much cucumber flavor. It was faster though.

Tofu Satay

Thursday, May 03, 2018, 04:12 PM

Meredith and I made tofu satay for when my dad was visiting. We used regular recipe for the marinade (with orange juice) and Meredith made the sauce with "the easy version". We used Trader Joes "Super Firm" tofu (2 blocks for 4 people) and I cut it into large pieces.

It made 12 sewers of three. I grilled them for about 5 minutes per side on medium (actually, I mostly just did three of the sides). I brushed them with the sauce before and after turning.

The only other note is we used light coconut milk.

It was really good and well received. The tofu got a nice texture and was really flavorful. The sauce was also really good.

We served it with whole wheat bread (instead of white) and also leftover baked potato salad

Matcha Pound Cake

Tuesday, May 01, 2018, 07:13 PM

Meredith was craving all things grean tea so she made Matcha Pound Cake (LOCAL)

She made a few adjustments for altitude including:

Despite the changes saying to do it for less time, it still seemed to need a good bit more than the recipe called for. Next time, I think we will just use some extra liquid but not make the other changes.

Anyway, it came out pretty good. The edges were a bit dry (potentially because of the extra time and heat...oh well). But the middle had a nice texture and was moist. The frosting was also really good. You could certainly taste the almond in it.

Lemon Garlic Shrimp

Tuesday, May 01, 2018, 06:37 PM

I made lemon garlic shrimp (which I coped to my recipe book) using less butter and oil. (Those changes are in my copy).

It worked fine enough with less fat and more garlic. There was still more than enough flavor! It was actually really good! We will make this in the rotation.

I also defrosted the shrimp directly in water which worked fine. I had read that shrimp do not get waterlogged and it seemed to work fine.

Meredith made broccolini (sans tahini sauce).

Great meal! One we will do again!

Baked Potato Salad

Monday, April 30, 2018, 08:22 PM

Meredith made baked potato salad. She had looked at a few recipes and really just combined it all into what she wanted.

She diced and then roasted 4 russet potatoes at 425°F for about 35 minutes and then let it cool.

The key to this was to essentially make a ranch(ish) dip (there really wasn't enough ranch in there to call it ranch) and then add it to the potatoes. The dip was:

Made a ranch dip with

She added shredded cheddar and green onions (maybe around a scant cup) and (soy) bacon bits (~1/4 cup).

This worked much better than the first time

Sous Vide Sausage

Monday, April 30, 2018, 08:09 PM

Simple meal. Just sous vide sausage. I did it at 150°F for about 1 hour then finished it on the stove.

We were going to have some veggies but didn't get to making them


Sunday, April 29, 2018, 07:40 AM

I made 5-ingredient bagels after having them at Emily’s last weekend. I liked hers so I decided to give it a shot.

I followed the Skinny Taste recipe (LOCAL) with the only change being to do it in the food processor (way easier). I ended up needing to add some flour but not too much. I egg washed and coated both sides which may have been unecessary.

I did the suggested 25 min at 375°F but decided to add another 5 at 450°F. They came out nicely outside but when I cut them, they were more undercooked than I would have liked. On Meredith’s suggestion, I toasted them which seemed to help a little.

Looking at the original recipe Skinny Taste used, I think I will bump the time and temp next time.

I also didn't make any accommodations for altitude. Not sure if I should have or not.

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