Justin & Meredith Winokur's Kitchen Cooking Notebook

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Sautéed Cod over Homemade Beet Pasta with roasted Beets and Potatoes -- back to top

This was a good meal largely inspired by this blog post but with some serious changes. The thing is that their pasta recipe calls for 7 egg yolks though we would have halved it anyway. And it just doesn't sound healthy at all. We made the concession of just using white flour but that was too much egg. So we used egg beaters. Also, even though we had beets (which we roasted later), we did not have time to roast them first so we used canned and then puréed them. Well, still, it all came together strangely. I had to play with the dough a lot to get it the right moistness but it was a very, very streachy dough. After letting it rest for about 35 minutes we started rolling and cutting.

This dough was okay to roll but it did not want to be cut. We had to manually tear the cuts apart. And it was still very, very streachy. I also thought it would all stick but thankfully, in the boiling water, it came apart. I used a lot of salt in the water which did add a nice flavor to the pasta. It ended up fine and tasted good.

We basically followed their lead on the cod but it came out a bit salty. Also, despite our best efforts, it stuck to the pan a little bit. It was thankfully not over cooked but it was salty. Meredith liked it more than I did. Also, we used chives as a garnish/side.

Meredith found a few recipes and made a white wine sauce sans cream/milk, etc. It was okay but very thin. I like the shallot and leak scraps in it. I though they were good even if the sauce was thin.

Finally, we combined the beets we were going to use with some purple majesty potatoes and roasted them with olive oil, garlic and seasonings. It was funny because they were very hard to tell apart until you were in a different light. They were also good.

I had an interesting observation when making this. I have noticed that every time I have made pasta (not including ravioli), the seemingly straight strands twist a lot after coming out of the water. If you look back, this is fairly evident from the pictures. Today, while eating, I remember reading a thing about different dough kneading techniques and one of the things they said about using the stand mixer (my preferred method), was that it creates twisted gluten strands. I wonder if that is what was happening in the pasta and the twists cause them to curl in the heat of the water. Of course, I could imagine the twists counter acting each other but maybe a trend prevails. Just a thought. Maybe next time I will just use the food processor and compare. In that case, it is fully kneaded in like 3 minutes which seems too fast but we will see.

Local copy of recipe copied from comments

Original Wordpress ID and Date: 1006, 2011-02-19_222259

Baked Cod and Steamed Asparagus -- back to top

I made a very simple meal. I sprayed apiece of cod with pam, sprinkled it with McCormick chicken Seasoning, garlic powder and pepper, then baked it for 25-30 minutes at 400. I think I overcooked it a bit since it was a tad chewy, but not too bad. Still, it was pretty good and extremely simple! Nothing out-of-this-world, but definitely good enough.

I also steamed asparagus (cut into thirds) and sprinkled it with parmesan cheese. I bought the skinnier ones since they tend to be more flavorful. I do not know if it was the asparagus, cooking time, etc, but this was probably the most flavorful asparagus I have ever made. I didn't do anything special; it was just really, really good! And also very simple.

Original Wordpress ID and Date: 3288, 2013-03-19_101508

Cod with Zucchini (and other failures) -- back to top

This meal basically failed. First, I tried to make roasted tomatoes. I didn't do much so I tried to do them in the toaster oven. Towards the end of cooking, I changed it from bake to toast so it would get the top a bit crispy. Well, most burned. And those that didn't burn, stuck. So much for that,

The zucchini slices were more or less fine. I used the crinkle blade on the thickest setting. I didn't see that you could do it on the setting smaller, so I'd do that next time. But many slices were uneven leading to some burned spots. Really, just nothing special.

Finally, the fish. I bough this fish a week ago on a Sunday, and froze it on a Tuesday. When I froze it, it smelled a bit fishy but not too bad. When I defrosted it, it smelled fine. I decided to cook it in the microwave since it worked well last time. I used the auto setting for fish and decided to trust it. First of all, it was overcooked. Very chewy and springy. Not very good by any means, but, about half way through eating it, I got a chemically smell. I tried to eat some more but I couldn't push past the strange smell. I threw out this piece and what I was planning for lunch tomorrow. I made salmon burgers instead (not pictured).

Oh well. I guess sometimes the meal just has to fail.

Original Wordpress ID and Date: 6174, 2013-06-04_095755

Baked Salsa Cod and Green Beans -- back to top

I made a pretty simple meal. I baked (defrosted) cod topped with hot salsa for 20-25 minutes at 350. And, I also made green beans with blackened Penzeys sandwich sprinkle.

After my failure last time with the cod, I didn't want to microwave it so I baked it. I actually bought it this time at Target and I was pretty happy with it. I got the baking time and temp from their recipe. It was very good though a bit overcooked. I didn't mind that too much since the salsa gives it a lot of flavor and sufficient liquid.

The green beans were pretty standard. I gave them more time in the pan at a lower temp so that I didn't have to add water and steam them at all. I think that made a big difference. That was made easier by the fact that I didn't make my usual gross amount of them. The spices got nicely blackened on them

Original Wordpress ID and Date: 6208, 2013-06-25_195401