Justin & Meredith Winokur's Kitchen Cooking Notebook
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posts/2019/10
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Stuffed Mushroom Casserole with Beef -- back to top
I made stuffed mushroom casserole. I used ground beef instead of chicken and that worked well. The only real other change is that I used some crunched up Stacey's Pita Chips for some, but not all, of the bread crumbs. And shaved parmesan (it's what we had, but I do prefer grated in the future).
It came out pretty good. A bit rich from the butter, etc but I liked it!
Meredith put together our lasagna soup. The only real notes is that she used the Instantpot so she could make it and let it sit for a long time simmering. And she put some fresh spinach into it which worked well. We did it with tortellini.
I made biscotti for work. I used the normal recipe with pistachios. I went about 15° higher on the temp for the initial bake and about 5° higher for toasting them. I also went a bit longer but not much. I also let them cool much more before cutting. I think that helped a lot (plus the extra time on the mixer that we added to the recipe).
They tasted good as usual. We will see how they go at work!
Butternut Squash, Brussel Sprouts, and Ham Hash -- back to top
I made a hash a la corned beef hash. I microwaved the squash for 1 min and then spiralized it. As it sautéed, I added brussel sprout hash to cook with it. I also chopped up the squash as I cooked it.
Towards the end, I realized I forgot the onion and the poblano so I sautéed them separately doing something like 15-minute caramelized onion.
I used ham steak (~0.85 lbs) instead of corned beef to make life easier, and because it was cheaper. It was actually pretty good! Not as good as corned beef, but not bad. I made lunch too!
Oven Fried Apricot Wings -- back to top
I made oven-fried chicken wings. I used the sauce from a friend's recipe but I wanted to try a different way to cook the wings. I followed the directions from Serious Eats (LOCAL). I dried the wings (16 total) then tossed them with the salt and baking powder. I let them brine in the fridge for a good 25 hours!
I baked them for the 20 minutes on the first side; 25 when flipped; then two more flips at 6 min each. They came out super, super crispy! I actually set one aside without the sauce to see and it was really good.
I followed the sauce directions about halving it and adding crushed red pepper. Except that I added too much onion mix. I heated it all on the stove and tried to mix the wings into it in the pan. I ended up switching to a bowl which worked fine. It was still too much sauce as a lot of it was left in the bowl.
I really liked it. The wings were the crispiest I've ever had (or at least can remember). And the sauce was really good too though I wish I hadn't gone too heavy on the onion mix. And, like I said, I could have used less sauce. I will definitely bake the wings like this again!
I made Broccoli Quorn with no real changes except I threw a package of Quorn (pictured below) at the end. I think the only real issue was that the pan was so hot, so much of the sauce seemed to boil off. However, it still seemed to come out fine. It did make a lot!
Salami Pizza (plus Tips) -- back to top
We made pizza using the the Trader Joes pizza herbal pizza crust. As noted in my tips below, I tried a few new things that worked really well but still leave room for improvement.
The pizza was made of
Tips:
Roasted Broccoli and White Beans -- back to top
Meredith made Roasted Broccoli and White Beans from Shutterbean (LOCAL). I think the only recipe change was that we forgot the parmesan.
Also, since we were busy, we ended up cooking it for an extra 15 minutes. I think that benefited the broccoli but overcooked the beans.
Vegetarian Buffalo Chili -- back to top
Meredith made buffalo chili again using the In sta Pot. I think the only major change was to use fake chicken (pictured below) since it is easier and just to make it vegetarian.
As like last time, it was very good compared to the first!
Meredith made French Toast for Caroline's breakfast. She used the recipe from The Kitchn (LOCAL) and use the (pictured below) brioche from Trader Joes. I only had a small bite but it was very good. And Caroline really seemed to like it!
Meredith wanted to try fennel again so we did it on pizza. She roasted the fennel (with crushed red pepper and salt) and onion (with salt and roasted garlic) on separate trays at 400°F for 15 min. We also topped it with Soppressata from Trader Joes, fennel stems (after as garnish) and ricotta
I did take the tips from last time a bit too far. I let the dough sit out a longer time and it was hard to remove from the bowl, and then even harder to shape well (it just did its own thing as I picked it up). I also cooked it ever-so-slightly too long.
Crispy Pulled Pork -- back to top
I made "Crispy Pulled Pork". That wasn't my intention but it is what ended up (and it was really good). I actually did this two days in a row.
I was using semi-defrosted leftovers of sous vide pulled pork. To heat it up and to speed the defrost, I put it in a non-stick pan, added a tiny bit of water, and let it heat. I thought maybe I had added more water than I intended since it was very wet. Then I realized I was actually rendering fat!
So I did the same the next day. I took the (now fully defrosted) leftovers and rendered, then drained the fat. I then spread the pork as thin as I could on the pan and let it crisp. I drained more fat as I went. It was actually pretty gross! But it worked well!
I also made Coleslaw but I did a poor job of reducing the recipe and ended up with it being way too wet. It was better tasting the second day.
Roasted Vegetables -- back to top
Simple roasted vegetables:
Tossed with olive oil, salt, garlic powder, and rosemary. Baked for about 45-60 min at 400°F. Then I added Trader Joes chicken sausage and baked another 10-15.
We also served it with ricotta
Seared Salmon and Brussels Sprouts -- back to top
I made seared salmon using Everything Bagel Seasoning. Pretty standard.
I also tried to make "Charred" brussels sprouts. I really like the charred bits when they are fried but I didn't want to fry them. So instead, I used a hot pan with ghee and tried to get that flavor. They weren't bad but they tasted more burned than what you get when they are deep fried. I also used Everything Bagel Seasoning for the seasonings
-- back to top