Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 1
Wednesday, January 01, 2025, 01:34 PM
For lunch we had Cheesy Baked Black-Eyed Pea Dip, ham and cheese croissants, and Benedictine Sandwiches [Southern Living] on croissants.
We had Okonomiyaki [Dan Leo] though we also called it a vegetable latke. Meredith added a bit of water which she regretted but I thought they were fine!
Sunday, December 29, 2024, 07:06 PM
We had a lot of leftover ham and some frozen baguette so I made open-faced /_id/20201121163445. I actually doubled the amount of béchamel and froze half (I didn't intend to but I accidentally doubled the flour). I also grated the cheese larger. This was faster and easier.
These were very good! I would do it this way again. Maybe even as an appetizer to bring somewhere.
Saturday, December 28, 2024, 06:58 PM
I cooked it a bit longer and let it sit a bit more. This helped with cutting!
Wednesday, December 25, 2024, 06:00 PM
We made a pretty simple, low-key Christmas dinner. It was just us, Brooke, Bill, Ann, and Lulu.
For dinner it was:
For dessert, Brooke made macarons. Lulu brought traditional Cuban Flan (we asked her to bring something meaningful). And a cranberry pie dessert from Trader Joes
Wednesday, December 25, 2024, 07:17 AM
I made a double batch (four packs of sausage) of Armadillo Eggs. I devised some notes/tips/tricks that I will include on the page but also include here:
I also made bacon wrapped ones with the remaining peppers.
Making
Sunday, December 08, 2024, 07:25 PM
Meredith made a Pear and Pistachio Ricotta Cake, again based on Apple Pine Nut Ricotta Cake [Cook Republic] but following the same ideas from 2020-12-02
Saturday, December 07, 2024, 08:07 AM
Subbed 1/2 cup of pumpkin for the banana. That's for a double batch and just skipped the yogurt part. And maple syrup
Friday, December 06, 2024, 07:02 PM
Continuing our tradition of fondue with decorating the Christmas Tree.
Most of the dippers were cooked the same way as 2021-12-04. We had
We were playing with the idea of serving the fondue in the pumpkin but the first one we cut was dried out. Then we cut into an heirloom one. It was too big and very hard but you could tell it was flavorful. It almost smelled like cantaloupe. So we baked it for about 1.25 hours at 350 to soften it. It didn't work to serve but we decided to cube it as a dipper.
We also opted to try broccolini instead of Brussels sprouts. Both just to be different and because it was easier not requiring the prep. I sautéed it
The fondue itself was just Trader Joes
