Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 0
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Thursday, May 19, 2022, 07:16 PM
Meredith made Quinoa and Halloumi "Keftedes" [Souvlaki for the Soul]. She used some similar changes as last time including
Meredith also made the dip this time (and I added it to the recipe).
I wasn't a huge fan of the dip but I really liked the keftedes! The flavor was subtle but really good!
Tuesday, May 17, 2022, 06:35 PM
Zucchini Breakfast Casserole [The Kitchn]
Monday, May 16, 2022, 07:18 PM
I made Creamy Spinach Artichoke Orzotto [The Kitchn] but used frozen spinach and regular onion instead of shallots. I also used a bit of a different pasta to get up to 12 oz. I otherwise followed the directions. I probably needed a tad more salt.
Saturday, May 14, 2022, 07:19 PM
I made a "mini-project" meal.
I do not know what inspired me but I made three types of turkey meatballs, Teriyaki, BBQ, Swedish.
I started with a full batch of the meatball part of IKEA Swedish Meatballs [IKEA & Washington Post], subbing 1.5 lbs of turkey for the meat. I also used only half an onion (which was probably about a medium one) and I sautéed the onion first.
I formed them (~1 tbsp each. smaller than our usual) and baked them at 400°F for about 20 min.
I halved the IKEA Swedish Meatballs [IKEA & Washington Post] sauce and used chicken broth. It all came together really fast so I may have overcooked things and/or messed up proportions. I ended up adding a bit more water and cream. It tasted good but was thick and goopy. I do not know if the extra 30 min in the oven would have helped?
For the teriyaki, I just used Soy Vey teriyaki sauce and tossed it in a pan to coat. I knew it was old but it smelled fine and there is so much salt there. Then Meredith looked and it was four years expired. Oops.
For the BBQ, I just used Sweet Baby Rays in the pan as well.
From the meatballs, I did half Swedish and a quarter each for the others.
I liked it overall!
This was based on 2017-06-23 but I had to go back to the source recipes, Elotes (Grilled Mexican Street Corn) [Serious Eats] and Elote with Zucchini Noodles [Inspiralized], to figure out what to do. I decided to write it down.
Note, there is no mayo in this. It was pretty good. I do think mayo would have been better but Meredith didn't want it. And we ate the whole things still!
Monday, May 09, 2022, 02:59 PM
Pasta Salad with Roasted Peppers, Tuna & Oregano [The Kitchn]
Sunday, May 08, 2022, 08:59 PM
I made a big batch (9 lbs 1 oz all said and done) of Sous Vide Barbecue Pulled Pork Shoulder [Serious Eats] using the noted changes at the top. It was pretty typical except that it was a lot. I also needed to cool it more before I could put it in the fridge (to be easier to package) so I layed it on a tray.
Saturday, May 07, 2022, 06:22 PM
Crispy Seared Salmon except I tried adding a dry-brine step since it's been bland in the past. I think it was a good addition as it added a lot of flavor and the texture was great! I added it to the recipe. I did it for about 3 hours but reading Serious Eats, that may have been too long.
Monday, May 02, 2022, 07:02 PM
Same idea as Greek Nachos with ground turkey and shawarma seasoning. But instead of nachos and pita chips, we did it more like tacos with pita slices. Very good and very easy but not particularly impressive.
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