Justin & Meredith Winokur's Kitchen Cooking Notebook
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Monday, October 18, 2021, 07:37 PM
African Peanut Soup with a vegetarian base. No blending. Also had grilled cheese on the side.
Sunday, October 17, 2021, 06:37 PM
Meredith made [Vermont Spiced] Pumpkin Cake [Food52] for our birthday cake. When she made it last year the frosting was too powerful and you didn't taste the cake. So Meredith thought about what frosting to use and decided that maple sounded good...and then realized that was actually the suggested frosting!
She used the frosting recipe on the main page but used
inspired by Martha Stewart. The frosting was plenty sweet (I can't imagine how sweet it would have been with 3.5 cups!) but you couldn't taste the maple at all! Much more next time.
My dad (and Mason) also made a sugar-free chocolate cake. He used his No-Fail Pound Cake with xylitol for sugar. It was good but I think it made my stomach a bit unhappy...
Saturday, October 16, 2021, 06:35 PM
We made crispy salmon as Grilled/Seared Salmon using the rub from Spiced Salmon Kebabs [Bon Appétit via Epicurious]. We let my dad make the rub since it was better when he did it. Just looking at what he did, he chopped the oregano much finer (and maybe used more?) and went heavy on the cumin. I took the mix and rubbed it on the sliced salmon in a bowl. I think that also coated it better. Anyway, it was delicious.
The Pettits brough mac and cheese. Not sure about theirs but it was good.
And Pumpkin Cake with Maple Cream Cheese Frosting for dessert.
Friday, October 15, 2021, 07:57 PM
I made a double batch of Lamb and pistachio patties with sumac yogurt sauce [Ottolenghi Simple] with the turkey basil modification (we were trying to use up basil before it froze).
I actually did the onions, basil, pistachios, and salt the day before. The onions has so much water that I kept using paper towel to try to drain it down.
When I was ready to cook them, I added 3 lbs of lean turkey and formed them. In the end, I forgot the oil but I think that was okay. 15 min at 400°F.
Even though it was a double batch, I separated it into three and froze two of them.
Wednesday, October 13, 2021, 08:22 PM
For my birthday, I wanted wings and Impossible smash burgers but they were out of impossible beef and it was really late. So I made Vegetarian Taco Pasta [Shutterbean]. It worked out well and was easy! The only real problem was that I started to simmer it with the lid of (oops) so it was going to be too wet. I upped the heat to burn off some liquid and was very diligent about stirring to keep it from burning. Also, no cilantro.
The wings were the normal Oven-Fried Buffalo Wings [Serious Eats], though I thought they came out a bit salty. I did them as BBQ wings with some butter, crushed red pepper, and BBQ sauce.
Monday, October 11, 2021, 07:51 PM
This was part planned and part thrown together. We were cleaning out the freezer and found some super old frozen meat. It was old but clearly commercially sealed and didn't look freezer burned. So we used it for tacos.
There were some bits that were really odd and dried out but I think they worked. When I tasted it, I thought it was super gamey but it was actually pretty good in tacos. (Just used store-bought seasoning)
We had my dad (who had just arrived) and the Pettits so, on Caroline's suggestion, we also made breakfast tacos.
And my dad brought some leftover thing and the Pettits brought calabacitas
Thursday, October 07, 2021, 08:05 PM
These were a multi-week project.
Meredith made Sweet Corn Ice Cream [Spoon Fork Bacon] a week or so ago. She followed the ingredients but upon trying to strain through the cheese cloth, nothing went. So she just used the strainer (which also didn't catch much since the Vitamix really blends it well).
The end result batter tasted great but was very thick.
Fast forward to freezing it. This was our first time using the ice cream maker. Meredith was having trouble getting the last bit out of the bowl so she turned off the mixer for a minute. Mistake. It frozen solid. She ended up having to let it melt, get the batter, and try again later.
Yesterday we made it again. We didn't exactly know what to expect but it seemed to work...kind of. The batter was so thick that is didn't churn very well. However, it did freeze (as much as expected before putting it in the freezer) and, while it became largely solid in the freezer, it was still (barely1) scoop-able and wasn't crystalized or anything. So I guess it worked. 🤷🏻♂️
We served it as suggested on Hawaiian bread. That worked well to cut the sweetness.
The ice cream was unapologetically and unmistakably corn! Certainly not a bad thing but it was a strong flavor. Like I said, the bread cut it nicely.
It actually bent our scoop! ↩
Tuesday, October 05, 2021, 07:27 PM
I made our usual brussel sprouts with mustard and bacon. I used 6 slices of bacon (a tad heavy) and fried them in the pan. When they were mostly done and starting to curl, I took them out, added an onion, chopped the bacon, and then added it back in. I eventually added the bag of brussel sprouts and cooked that down.
I used a mix of yellow and dijon mustard.
Very tasty as usual. Served with an egg.
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