Justin & Meredith Winokur's Kitchen Cooking Notebook
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Shakshuka with Fennel and Feta -- back to top
First, the brussel sprouts. It was a while ago that I made them so I had to refresh my memory of how I was doing it. I followed a Serious Eats recipe. I'll reiterate it here for future reference. I heated the oven to 500_with_ the pans. Then I put the halved sprouts on the hot pan. Some people recommended flipping it to cut side down but I decided to leave it as is. I had already tossed them with a bit of olive oil and lots of salt and pepper. Anyway, I put them on the pan and put them in the oven for about 20 minutes, rotating half way. One thing about doing it this way is you really have to watch the leaves that broke off since they will burn.
For the shakshuka, I followed the recipe pretty closely. with an extra serrano and a very large jalapeńo. I also skipped the parsley and used a mix of regular and hot paprika instead of the smoked. For both the paprika and the crushed red pepper, I used a lot extra. I also threw in some garlic powder. I didn't make any more changes that I can recall except messing with the times as needed. I was worried that the eggs were overdone but they were perfect. Since I wasn't doing bread, I wanted slightly harder (somewhere between runny and medium) and that is exactly what they were. I used lite feta instead normal. Oh, and I used 6 eggs. It made a lot but it was enough for 2 meals. (Despite what the recipe says)
I didn't really taste the fennel but it was my first time cooking with it and I liked it. I smelled it a lot while cooking. I wonder if I can do anything to add more of its flavor. I am sure I did taste it in there, but maybe not very strongly.
Shakshuka with Fennel and Feta (From A Sweet Spoonful)
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Original Wordpress ID and Date: 2796, 2012-10-28_202002
Shakshuka and Roasted Pumpkin -- back to top
I made shakshuka but I didn't really follow any recipe. The key was I wanted to include lots of broccoli (I love broccoli in tomato sauce). I also used lots or peppers including a habanero seranno and fresno peppers (I nearly died of a coughing fit when they hit the pan). I also had carrots, plain green peppers, 1 28 oz and 14 oz can of tomatoes and a bunch of spices. I then poached 6 eggs into it (one serving for the next day). I also included fat free feta cheese.
I also made roasted pumpkin. I sliced it and roasted it at 425 for a while and then ate it off the skin. It was not very flavorful and not all that good. I won't make it like that again (though I probably won't be buying pumpkin again this season.
Original Wordpress ID and Date: 2862, 2012-12-05_213248
Falafel and Snickerdoodles -- back to top
Manav wanted me to show him how to make falafel so we made this together. We followed the standard falafel recipe spretty much by the book. We made a double batch and cooked them both. The ones towards the bottom of the oven got more browned but both were fine.
We served them with a Za'atar dip (FF Greek Yogurt, Za'atar, salt, pepper garlic powder) and with store-bought hummus on whole wheat pita pockets.
We also made snickerdoodles following the recipe from last time. They mostly came out ok but were not consistently cooked. I moved the racks to the top of the oven but I don't think I left enough space. I staggered them when I put them in and one ones on the bottom shelf that had overlap cooked less than the others. So, when I left them in a bit longer, we got some browned ones. Next time, I need to leave more space between trays.
Also, we made 36 larger ones. We should make more smaller ones next time. It is better when they don't stick and when they are smaller. (FWIW, I also made Manav take most of them home!)
Original Wordpress ID and Date: 6784, 2013-10-17_111836
Meredith and I made Shakshuka. Pretty standard. It was too long ago for me to remember any specific details.
Original Wordpress ID and Date: 6840, 2013-10-29_091407
We made fattoush again following the same recipe (including using the Trader Joes Flat Bread).
We followed the recipe pretty closely except went much lighter on the oil and added shiso. And less buttermilk (but it was still very wet). I also topped mine with some rotisserie chicken. And we used small tomatoes from the farmers market instead of big ones.
We liked it a lot. Lots of chopping but very little cooking and nice summery flavors. The only problem this time was the radishes, fresh from the farmer's market, were super bitter.
I am not sure if the salad is supposed to be so wet, but liked it regardless and followed the recipe or went lighter on the buttermilk so I guess this is what it's supposed to be.
Meredith and I made Sabih since we wanted to use up the tahini sauce from Thursday. However, we made a major change to the general idea. Instead of parsley, we used cilantro.
The Sabih calls for Zhoug (both recipes here, but instead, we used Meredith's (favorite) Cilantro Chili Dip. And then we used cilantro in the salad it self.
We roasted the eggplant but forgot to pam/oil them so they look a bit strange and were hard to get off the pan. But other than that, this was a pretty good meal. And low points. Around 2-3 (Smart points) for the tahini sauce and 2 for each egg and maybe 1-2 for the cilantro stuff.
Kofta Tacos with Mango-Cucumber Israeli Salad -- back to top
We made Kofta tacos again like we did on 2016-04-14 with the regular kofta recipe though this time we used better beef (not frozen and/or only partially defrosted) plus I think we were more subtle on the spices which actually helped.
They were really good. Meredith also made her usual tzatziki (though we didn't have a ton of cucumbers).
Meredith also made a mango-cucumber Israeli salad from the cookbook Zahav. We thought it was interesting but not amazing. I do not know if the mangos were just too ripe or what. Maybe we would try it again, but we are excited either way for doing more things from this book.
Mango, Cucumber and Sumac-Onion Israeli Salad (from Zahav, book)
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Simple Sumac Onions (from Zahav, book)
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