Justin & Meredith Winokur's Kitchen Cooking Notebook

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Grilled Pimento Cheese and Tomato Soup -- back to top

Meredith's parents were in town and we had been telling them about this meal so we decided to try to make it again. It was a group effort with the Huffsmith family helping.

Pimento Cheese:

We followed the same recipe as last time except that we halved it. There is a good bit of just playing involved and tasting the different things. We made the same changes as last time (including tabasco, smoked paprika, etc) but also subbed green onions for the cilantro/parsley since the store was out of it. We also again used a mix of actual pimentos and roasted peppers.

Meredith made the grilled cheese (pictured below) on sour dough (and each person got half a sandwich).

Tomato Soup

I again made the tomato soup in the Vitamix using the friction heating. We did not have leftover cobbler filling so I caramelized 1.5 onions and a shallot to then add. Again, a lot of it was to taste, but the ingredients were:

• 1.5 onion, caramelized
• 1 shallot, caramelized
• 1 pint fresh cherry tomatoes
• 1/2 a can (28?) tomatoes (leftovers)
• fresh basil (from the garden)
• 1/4 cup heavy cream (leftover)
• Buttermilk
  • Plus extra for topping
• water
• Better-Than-Bouillon
  • Could sub Osem to be vegetarian.
• garlic powder (very little)

I think that was it though I may have missed something. Anyway, we heated it in the Vitamix and got a very light, airy soup. I think the heavy cream got so beaten in this one which is why it was lighter feeling than last time. Still, very good!

Grilled Halloumi Eggplant Burgers -- back to top

Meredith did most of the prep work on this so I may be missing some things, but we made grilled halloumi. We based the sauce and stuff on this The Kitchn recipe (local).

For the "Pesto", we used the recipe there at least as inspiration. Some of the changes we made were

• Toasted walnuts instead of pistachios
• 1/4 onion for shallots (we were out of it)
• Less olive oil
• Just used cilantro and more of it
• To help temper the lemon (see below)
  • A little bit of agave
  • Tiny bit of baking soda
  • Some parmesan cheese

It came out very lemony. As in too lemony. We read some things that said adding some baking soda would help temper that and sure enough, it did. Still lots of lemon flavor but it was less overpowering.

Rather than grill the eggplant, we seasoned the eggplant with salt and let it sit for a bit. After blotting it, we just roasted it.

I grilled the halloumi for about 2-3 minutes per side. We built the sandwiches open face. They were really good. The saltiness of the cheese was nicely accentuated with the eggplant and the bread. Any kind of grilled halloumi is a great spring-time meal.

The bread was sourdough rolls from Trader Joes. They say they are just 90 cal/roll but that seems too good to be true. It probably is given that it also says a serving is 1 roll at 49 grams but if you weigh them, they are 120-150 grams.

Additional Photo

Grilling the cheese:

Grilled Eggplant Burgers with Halloumi Cheese (From The Kitchn)
Local Copy (U: guest, P: name of my dog, lower case)

Grilled Salmon Burgers and Cauliflower -- back to top

We made grilled salmon burgers. There wasn't much to them except that I used too high of a heat and didn't get the inside cooked enough so I had to put it back on a bit longer. I also did onions in aluminum foil and this time for long enough (though a bit too hot) to caramelize it.

The bigger deal was the curry roasted cauliflower. I tossed it with olive oil, curry powder and salt. I then tried to do it in the grill basket as you can see in the photos below. I took the pieces that fell through the basket and also tried to do them in aluminum foil.

The basket worked ok. It meant I couldn't close the grill all the way which was a bit annoying. It also meant I had to take it off the grill in order to do the cauliflower. They were hard to cook well and it was hard to cook them all evenly. I may look into other ways in the future.

Grilled Pizza Mushrooms, Zucchini, and Halloumi -- back to top

We weren't very hungry so we kind of made a bunch of sides and no real meal.

We made grilled pizza mushrooms using the Delallo Vodka sauce, plus some mozzarella cheese, fresh tomatoes, and crushed red pepper. And then we added some fresh basil afterwards.

We also grilled some halloumi (with a bit of cumin and garlic powder). And finally some zucchini with some z'atar and salt.

I think the zucchini (and maybe the mushrooms) could have used more time and the halloumi a little less. It may have also been the way we cut the zucchini or simple that it needed more time.

I think I need to play with my timing a bit more on the grill. Maybe next time¹ I will do the halloumi on the upper shelf and/or for less time. I am not really sure how best to do the mushrooms. They were starting to spill over. Maybe too much sauce?

Still a pretty good meal.