Justin & Meredith Winokur's Kitchen Cooking Notebook

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Caprese Quiche

Sunday, July 26, 2020, 12:07 PM

Meredith made caprese quiche using Kirkland Pesto. Last time, she had the realization that the pesto is fairly salty with all the parmesan, and reduced the salt accordingly. This time, it slipped her mind, so she did the full 2tsp of kosher salt and it was definitely on the salty side. Also, she pammed the quiche pan which worked really well! I updated the recipe to include that.

This was with Trader Joes crust

Grilled Shrimp and Okra

Saturday, July 25, 2020, 08:41 PM

Grilled shrimp. Half with Old Bay and the other half with Montreal Chicken Seasoning (my usual). I actually didn't like the Old Bay on there as much as I expected.

We also had grilled okra and dip making sure to get it really cooked. Other than it raining, everything worked well

Butternut Squash and Black Bean Enchilada

Thursday, July 23, 2020, 08:07 PM

Butternut Squash and Black Bean Enchilada Skillet but using frozen squash which seemed to work well and made this a nice pantry meal.

Koefta Burgers and Mushrooms

Wednesday, July 22, 2020, 07:50 PM

Koefta Burgers except I was lazy and use the food processor to chop the herbs. May have been overkill and too ground. I also may have used too much oil and it came apart a bit on the grill. (not too bad)

We also grilled mushrooms with some mushroom umami seasoning. They were pretty good too!

(Sous Vide) Bacon, Lettuce, and (Homegrown) Tomato Sandwiches

Wednesday, July 22, 2020, 12:31 PM

We made BLTs with some homegrown tomatoes! The tomatoes were the real hit but we also tried using sous vide bacon (see below the tomato pictures). We served on ciabatta rolls

Sous Vide Bacon

I read the Food Lab article1 where Kenji says he shared the same apprehension I had about sous vide bacon (LOCAL): that it is a hammer-and-nail type problem. Well, I decided to try it and it worked pretty well!

I sous vide cooked it for about 16hrs at 145. It was center-cut bacon and not particularly thick but it worked well. I suspect it would work even better with really thick cut bacon. Would I do it again? Absolutely! Would I rush to do it again? No. It was good but I doubt it'll become my main way of making bacon. But maybe with really thick cut.

  1. There is a PDF copy attached to the local copy of the recipe 

Play Dough

Tuesday, July 21, 2020, 12:52 PM

This is decidedly not food, though Caroline did try to eat a bit. But it is made in the kitchen so we decided to post it.

Meredith made play dough (LOCAL). We had some really old, likely rancid bread flour which worked really well for the purpose (I don't think the extra protein mattered)

Lemon Sticky Buns

Tuesday, July 21, 2020, 08:42 AM

Meredith made Lemon Sticky Buns. Last time they were a bit dry so she used her (now common) Joy the Baker's King Cake for the dough and The Kitchn's Lemon Sticky Buns for the filling.

She prepped it and let it do some rising the night before. Then she let it come to temp and do a bit more rising this morning before baking it following her technique from Baklava Sticky Buns. She used the thermometer to determine when they were done (190°F)

They were really good! A hit with everyone!

Sous Vide Brisket and Green Beans

Monday, July 20, 2020, 07:24 PM

I made a huge (18.98 lbs) thing of Sous Vide brisket using the same Serious Eats recipe. The biggest note is that I got a vacuum sealer (Nesco VS12) so, after trimming fat (3.83 lbs of it), I cut it length wise and vacuum sealed it. I used the gentle seal setting so that it didn't super compress it but it did get out all of the air. I did put a half tsp of liquid smoke in each bag.

The biggest issue, and I think it showed with the brisket being slightly dried out, is that I messed up times. I prepped it with salt and pepper on Saturday night but realized I wasn't supposed to start it until Sunday morning. So it sat in the vacuum bags "curing" overnight. May or may not have actually made a difference.

As I said, there were some dry bits but most of it was fine! I finished it on the grill with smoke from hickory. Despite the 1/2 tsp of liquid smoke in each bag and the grill smoke, I didn't think it was particularly smokey.

In the future, I want to look into making a solution to inject into the brisket with liquid smoke. I saw some recipes with that.

I froze a bunch and saved some for leftovers.

I did not keep careful track of the weights this time after trimming

Meredith also made green beans with "12 [Meredith] turns of salt". I updated that recipe accordingly

All of the trimmed fat Cut length wise for the bags Salt and peppered. Ready to cook Out of the bags On the grill Ready to cut

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