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KitchenKatalog: Blog 1
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Saturday, February 20, 2021, 02:53 PM
Meredith made asian chicken salad with some broccoli slaw too! Very good as usual!
Wednesday, February 17, 2021, 07:30 PM
Used from-frozen pork from December 2020. Also made Duke’s Southern Coleslaw. While I still did the half-yogurt thing, it was full-fat regular plain yogurt we are trying to use up.
Tuesday, February 16, 2021, 07:56 PM
Meredith made red beans and rice form Mardi Gras. She used the Joy the Baker recipe (LOCAL) with the following notes:
We really liked it. Lots of flavor and very hearty. Even Meredith liked the kidney beans. Caroline did eat it though it was not a resounding success. I would have this again!
Monday, February 15, 2021, 09:16 PM
Meredith made a double batch of Black Bean Sweet Potato Chili
Sunday, February 14, 2021, 09:10 PM
Meredith made a "Half Cake" for Caroline's half-birthday. So what you see in the first picture is the full cake!
She did 1/3 the Cakes by Courtney mint chocolate cake with rounding as needed. Note that the cake itself doesn't have any mint. For the cake, she used hot water and 1/2 tsp of espresso powder.
For the frosting, Meredith used the brown butter frosting again but again didn't use evaporated milk and instead just used whole milk. She almost made the same mistake again but caught that it is a whole stick of butter. She also again adjusted the salt to match salted butter. See 2020-10-18 for notes on major changes.
The cake was very moist! It seemed maybe underdone when we took it out but it was perfect. (~24 minutes). It “collapsed” down but really, just back to flat. And it stood up well to the very-flavorful frosting!
It was all just very good!
Sunday, February 14, 2021, 03:01 PM
Meredith made Chinese food for lunch with Sour-and-Hot Silken Tofu and Garlicky Cucumbers. They were both very good. Caroline didn't like them but she did like the surprisingly spicy Indian snack mix!
Saturday, February 13, 2021, 02:00 PM
This was basically the same as 2020-11-14 but we wanted to not the amounts of butter. Meredith made it with 3 Tbsp of butter for two packs of ravioli.
Saturday, February 13, 2021, 01:17 PM
I made no-knead brioche from America's Test Kitchen. I followed their recipe exactly. It seemed like it wouldn't make enough since it wasn't much flour but I think it was fine in the end. I started it on Thursday morning and cooked it Saturday. (I shaped it around 10:30 and cooked it around 1:15).
Final temp was 195.8°F which, while in line with the recipe, was a bit high for Albuquerque's altitude. It wasn't dry or anything so I guess that is good.
It also may have been slightly over-proofed as you can see in the cut slice. The whole were pretty big!
It was nowhere near as good or rich or soft or dense or buttery or sweet as the one from Trader Joes but it was still very good! Reminded me of challah more than the Trader Joes one. But I actually think theirs is the exception and this is closer to what I've had elsewhere.
The main use was for french toast
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