Justin & Meredith Winokur's Kitchen Cooking Notebook

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Greek Nachos -- back to top

Crispy Seared Salmon -- back to top

I made Crispy Seared Salmon. The salmon was super thick so I needed to cook it a bit longer though I think I over cooked it a bit. It didn't help that something (and I am really not sure what) caught fire as you can see below. I am not sure how much this contributed to the overcooked salmon. It still tasted mostly okay.

We also had roasted butternut squash (salt, pepper, rosemary), a bagged salad, and bread from Costco.

Roasted Brussel Sprouts and Gnocchi -- back to top

Pretty simple meal of roasted brussels sprouts (for longer) and then added gnocchi and onions later (though they could have used more time). Not too much else¹ except served with a side sausage.

Balsamic Pesto Brussel Sprout Hash -- back to top

Meredith read something that inspired this idea for the brussel sprouts. It was just pesto and balsamic vinegar sautéed with olive oil.

Otherwise, we just had Cacio e Pepe Ravioli with Brown Butter Fried Sage¹

Chex Mix -- back to top

Meredith made Chex Mix [A Beautiful Mess]. Her notes:

• Did only about a cup of sesame sticks, and added about 1/2 cup of peanuts.
• Had trouble spreading the seasoning. When compared to moms recipe, it’s more bulk. Will increase seasoning next time

Thanksgiving 2022 -- back to top

We got COVID and has to cancel our original plans. Thankfully it was very mild for all of us (yay science and 💉💪) so we made a Thanksgiving meal. Dessert is its own page (and made the next day).

We had actually bought a meatless turkey at Trader Joes. It was their version of Tofurkey but better with its breading. We bought this just to have but decided to make it as our main turkey since I am the only real turkey eater.

The main thing I made was NYTimes Thanksgiving Stuffing¹. I used Trader Joes Corn Bread and really tried to stay true to the recipe. My biggest complaints were that (a) No guidance on salt and pepper (I am okay with a starting point and adjust to taste but this was nothing) and (b) too much fennel. Overall, it was fine but not exceptional. I don't think I would hurry to try this recipe again. It wasn't too hard though.

Meredith made Pomegranate, Kale and Wild Rice Salad with Walnuts and Feta with power greens instead of kale.

She also made cranberry sauce based on Very Basic Cranberry Sauce [The Kitchn] but her recipe was:

• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 (12 oz) bag cranberries
• 2 star anise
• zest of orange and juice (didn't work. Too dried out)
  • Used some lemon juice instead but no zest
• Cinnamon stick
• 1 cup water

I also made oven roasted potatoes with butter and garlic.

Cranberry Crumb Bars -- back to top

Meredith (and Caroline) made Cranberry Crumb Bars with Mulling Spices [The Smitten Kitchen]. Also pictured is Costco pumpkin pie cut with cookie cutters.

This was supposed to be dessert for Thanksgiving 2022 but we made it the next day.

Leftover Stuffing Strata -- back to top

I made a strata from leftover stuffing from Thanksgiving 2022. This was inspired by many different recipes and then I kind of just made it up.

Roughly, I did the following:

• 1-1/2 cup whole milk
• 1/2 Sour cream
• 1/2 tsp salt
• more poultry seasoning (lots of thyme)
• 3/4 cup (or more) shredded Mexican cheese

Cooked for probably an hour at 350°F but it was a while ago and I don’t recall for sure

I really liked it!

Meredith Meal -- back to top