Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
posts/2024/11
All sub pages for /posts/2024/11
Mini Scarpaccia Pizza -- back to top
Pretty sure using Scarpaccia Zucchini Tart [Plant You]
Sheet Pan Eggs [Nourished by Nic]
Mushroom and Boursin Quesadillas -- back to top
Meredith made Mushroom and Boursin Quesadillas on almond flour tortillas.
Delicata Squash Scarpaccia -- back to top
With wild rice salad
Peruvian Turkey -- back to top
For Emily's Friendsgiving, I made Peruvian style turkey. I dry-brined the turkey and then used a 4x of Peruvian Chicken (original recipe, spice mix update). I made the mix in the food processor which was a huge time saver!
I also made the sauce on the original recipe but after carefully de-seeding the jalapeños, I accidentally added it to the blender! So it was spicy but very good. I went heavy on the sour cream and probably the cilantro.
Other than not having enough, it was very well received!
Thanksgiving 2024 -- back to top
We hosted a relatively low-key Thanksgiving dinner. It was basically just us plus Lulu.
Basic dry brined turkey but I used way too much salt. I made a simple compound butter of sage and rosemary (and garlic?) using the food processor. I would use the food processor again for making these. So much easier.
It was good but like I said, too much salt!
Used Ann's recipe except they were out of the regular stuffing mix so I used a different one. It was brown butter and something. I think it worked fine in the end! I also used 1.5 boxed of corn bread (cooked 2 but ate some) as I think that likely better matches the amounts in the corn bread recipe
Normal Crispy Seared Salmon with a good dry-brine. As with the turkey, too salty but this was likely that I used Montreal Steak Seasoning which itself is salty.
