Justin & Meredith Winokur's Kitchen Cooking Notebook
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We made Moussaka with the recipe from here (which I have updated). It was extremely good. We did the normal changes listed on the recipe page. It was so incredibly good. We always really like it but it was just really, really flavorful today. Perfect amount of saltiness with all of the other flavors showing through very nicely. As usual, it had lots of leftovers. It easily makes 6-8 servings...or 4 if they are very big. I calculated the Points plus here to be less than 38 for all of it. So good!
Original Wordpress ID and Date: 1449, 2011-10-10_142738
Red Velvet Cake -- back to top
This was for Thanksgiving so there was no attempt at making it any healthier. Anyway, Meredith had been looking at this recipe for a while and when making a cake for thanksgiving came up, she suggested we make this.
It is based on the recipe below. If you read the website, they talk about how classic red velvet cake was called that because of using brown sugar which used to be known as red sugar. Also, there is apparently some acidic reaction that goes on turning it red. This recipe uses that but also adds some red wine (we used red velvet cupcake wine to add to the name).
The cake was incredibly good! It was extremely rich but had a nice chocolatey flavor. The cake was rather dense but a nice texture. The icing, (which is based on a german buttercream) was also flavorful. It was surprisingly not too sweet and also had a really nice flavor.
The reviews were rather positive so I imagine we will keep this recipe in mind if we are asked to make a cake.
The recipe is below:
Red Velvet Cake (from Gilt Taste[Since Removed])
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 1579, 2011-11-24_085807
Moussaka and "Fried" Zucchini -- back to top
I described theMoussaka yesterday. I had a portion of that and I tried to "fry "zucchini. I basically just sliced it thin (made easy with the new mandoline) and then I dipped it in egg beaters then Panko bread crumbs. The bread crumbs did not stay on very well. I guess I really should just use regular italian bread crumbs. Or, I may have been trying to skimp. Either way, I think it was better than the fiber-one kind. The zucchini kind of just tasted like baked zucchini. Not really a bad thing, but not as good as I was going for.
Original Wordpress ID and Date: 2033, 2012-06-18_143854
I followed the basic recipe except I went very heavy on the parsley and cilantro, and I used minced onion since I was out of regular. They were pretty good, but a pain-in-the-ass to mash. I need to find a better way to mash to dough. They were also a bit dry today. I do not know what that is.
Original Wordpress ID and Date: 2294, 2012-10-08_094511
I made the usual Moussaka. Despite what I noted last time, I again forgot how intense it is to make this. There really isn't a moment when you can stop.Especially when trying to keep the mess contained. I followed out adapted recipe pretty closely. However once the beef mixture was done, I tasted it and was lacking a bit so I added more spices. It didn't have the full affect since they didn't cook into it for 45+ minutes but it helped.
I again sliced the eggplant length-wise with the mandoline. That made it much easier. Also, I didn't worry about layering it a bit since the slices are pretty thin after being cooked. Another thing I did differently was, after laying out the potatoes, I sliced them to make cutting easier later.
It took so long to make that by the time it was in the oven and the kitchen cleaned, it was late. While it was cooking, I realized I wasn't that hungry. So I actually ate something else and just had a bit of this for dinner. It made 3 nice sized lunch portions, a large dinner portion (for the next day), and a smaller side-dish type portion which I froze.
The bit I ate was very good though, as I said above, the sauce could have used a bit more flavor. And maybe less salt.
Original Wordpress ID and Date: 2781, 2012-10-21_115509
Falafel and Broccoli -- back to top
I made falafel (modifications are noted on that recipe page), again using rye flour for regular since I had it. They came out pretty good though a bit wet despite over 40 minutes cooking. It also seemed to make more than last time, but I think I am wrong.
I also roasted broccoli. I just put it in for the entire time the falafel was in (40 min at 375). They came out fine with the lower and slower roast.
Original Wordpress ID and Date: 5755, 2013-04-23_221421