Justin & Meredith Winokur's Kitchen Cooking Notebook
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Shrimp Saganaki -- back to top
We made shrimp saganaki from this Serious Eats recipe (local). We basically halved the recipe except for the onion and garlic (and maybe crushed red pepper) where we did the whole thing. We also used lite feta and much less than it calls for (and skipped using it for garnish). I think we probably used less than half of what the recipe calls for (even after halving it). I topped mine with parmesan cheese (probably too much) since we didn't have more feta
Basically, the meal is shrimp poached in tomato sauce with feta. It was actually pretty good. The feta gave the sauce a nice creaminess. And I cut the onion french-cut so they had a nice texture you could easily eat.
It was also pretty quick and easy. We will do this again!
Shrimp Saganaki (from Serious Eats)
Local Copy (U: "guest" P: name of my dog, lower case)
Cilantro Chicken (Sous-Vide) and Greek Kohlrabi Gratin -- back to top
I have been continuing to have fun with the sous-vide cooker. It really just makes it so easy. Meredith made her cilantro dip. I took two pieces of chicken and scored it a bit with a knife and then put tons of the dip in the bag.
I followed the Serious Eats guide and did the chicken at 150°F for about 1.5 hours. True to what they said, it came out a lot like normal chicken texture but still really moist. Still, given the flexibility, Next time I think 145°F will be better (between this and Serious Eats' next temp range).
Flavor wise, this was ok. I really like the dip but the chicken could have been brined or something to get more flavor inside it. And/or, it may have been better with a longer (or any) marinate time. We were going to marinate it for a bit but based on the timing, we decided to just let it cook longer (the beauty of Sous Vide).
We also had Kohlrabi we needed to use up. I was going to stir fry it but Meredith wanted to do something different so she decided to Kohlrabi Gratin from this NYTimes recipe (local).
We did it the "gratin" style and halved it. Other changes/modifications were:
It was pretty good. It was very reminiscent of other greek pie dishes. That is probably from the feta and dill. We would make it again.
Greek-Style Kohlrabi Pie or Gratin With Dill and Feta (from NYTimes)
Local Copy (U: guest, P: name of my dog, lower case)
Greek Inspired, Spinach Stuffed Chicken with a Tomato-Artichoke Salad -- back to top
Meredith and I made a really good meal. I had suggested a stuffed chicken of some kind and Meredith suggested a greek-spinach type stuffing.
I read a few things on how to prep it but there was a lot of mixed methods. I attempted to mostly-butterfly the chicken and then pound it out. Sadly, the cut was too deep on the first one. But the other was fine and I pounded it out pretty well.
We started by sautéing onions with some salt, dill, and oregano. Once they were ready, we wilted down some spinach. We added more of the seasonings then a bunch of chopped up lite feta. Afterward, we deglazed with white wine. As that simmered down, I added a tiny bit of half-and half. I let that cook down for a few minutes.
After we stuffed the chicken, we dredged it in flour. Again, different recipes suggested different ideas, but I decided to cook it on the stovetop for 2 minutes, flipped it for another minute. Then added a bit of white wine and put the whole pan right in the oven at 350. We tested it every once in a while until we felt it was cooked, about 15 minutes.
Meredith also made a tomato-artichoke salad. She mixed a diced tomato with artichoke hearts and seasoned it with salt, pepper, oregano, and red-wine vinegar. She also served hers with olives.
I really liked the chicken. There was a nice creaminess from the tiny bit of half-and-half. The chicken was cooked well (enough) and the flavors were pretty spot on. I need to work on cutting and flattening and stuffing chicken but I'll get better at it.
