Justin & Meredith Winokur's Kitchen Cooking Notebook
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Moussaka, French Onion Soup, Sides and Bread Pudding (company) -- back to top
We were having company over so we went for a full three course meal. Sadly, in the rush of getting everything out, I didn't get a good picture but that is fine because we didn't really do too much new stuff.
We made french onion soup just like we have in the past but we made a bit more. About 6 cups of broth (mix of beef and chicken) with about a cup of white wine. It came out pretty good. I do not remember if it was 2.5 or three onions. I will have to ask Meredith.
We made the moussaka as we have in the past (with points on that last one). It was good. We made it the night before and refrigerated it. I think that caused the bechemel sauce to crack differently but it was still good. It was actually nice because we did it such that as the sauce cooks down (the longest part), we ate dinner the night before. It made this a less intense meal for one night.
We also had roasted butternut squash and steamed broccoli. I think we over-roasted the squash but both Meredith and I like it mushy so it was not really a bad thing. The broccoli was normal and good.
For dessert we made bread pudding again from the same recipe. We again only used half brown sugar and half splenda. Meredith also added more splenda but I will have to check with her on how much. We also added raisins which was really good. This time we used bananas as the recipe calls for. Also, we used whole wheat bread to make it healthier. With the extra splenda, it was really, really good! We will have to do this again.
We topped it with Trader Joe's Frozen Yogurt.
Original Wordpress ID and Date: 905, 2011-01-21_121252
Whiskey Carrot Pudding -- back to top
I made the carrot pudding but I made a few changes (despite it being in my "recipe book" -- oh well). I made the following changes:
Note for future, reduce liquid if I am going to go with shorter cook time.
I do not know if it was the shorter (12 min) pressure cook time, the whiskey, or the water-based release (or something else), but it came out very, very wet. Actually, I bet it was the release method. Steam release removes a lot of that liquid. Anyway, any benefit from the shorter pressure cook was quickly removed by the extra liquid. I had to let it simmer for a very, very long time to get to the right texture.
This time, the flavor had a bit of a fake taste. I know it is from the Splenda but I feel like it was more fake today. Also, I didn't taste the whiskey.
Things to consider for next time:
Original Wordpress ID and Date: 6752, 2013-10-13_184856