Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 100
KitchenKatalog: Blog 100
Sunday, June 21, 2020, 03:47 PM
recipe from Kind of Healthy Recipes (LOCAL)
Sunday, June 21, 2020, 01:43 PM
This was part one (of two) of Father's Day meals. We had a "Meredith Meal" type lunch but Meredith special ordered bresaola for me (along with Spanish Chorizo).
I may be missing something but we had:
Meredith also made Focaccia from The Kitchn (LOCAL). I think she followed the recipe pretty closely. She prepped it the day before, let it rose, then left it in the fridge. She let it rise and come to temperate for a few hours this morning. This was with half the dough. She froze the other half.
Friday, June 19, 2020, 04:37 PM
Meredith prepped chicken tawook from What's Gaby Cooking (LOCAL) and then I skewered and grilled them. I used the big skewers which I like a lot except that they are hard to turn and lay flat on the other side. So only one part was really in contact with the grill. Meredith used non-fat greek yogurt for the marinade.
I basted them a few times before stopping so it could fully cook the basting.
The chicken was really good. It had a lot of flavor with a good bite. We will do these again!
Meredith also prepped Miso Marinated Portobello Carpaccio. We skipped the step about removing some marinade so they were really sweet but also very good! (though Caroline was not into it).
Wednesday, June 17, 2020, 09:12 PM
I made a big batch of pulled pork for us and to bring to a friend's house (with appropriate social distancing).
I used the same Serious Eats guide as before. The biggest changes were that I just used salt, garlic powder, pepper, and coriander in the crust. And I skipped a second coating before the grill.
My biggest complaint was that this one had lots of bits break off as you can see in the pictures. On the one hand, that made for lots of crusty bits in the final product but it also made them really dried out. It may have been because this was boneless. I really don't know! I think I may, next time, save the small pieces and not grill them (or grill them less) to go in later.
I grilled it with indirect heat. I had one burner at full blast and the others off. That held it right at 300°F (according to the grill thermometer). I used wood but also was working so I didn't change the packet very much. It was less smokey than I would have liked.
But overall, it was still very good. And again, unlike the first time, it was not very greasy probably because I cooked it right away.
As with last time, I tried to keep track of the weights. And I also trimmed a bit of fat off.
| When | Weight | Comments |
|---|---|---|
| In Package | 8lbs 1/8 oz | Both weighed and label basically agreed |
| Before cooking | 7lbs 13.75 oz | Includes bag and salt rub but with trimmed fat |
| Post Cooking | 5 lbs 6.5 oz | Actually based on removing 2 lbs 7.25 oz of liquid |
| Final | 3 lbs 10-3/8 oz |
So in all, it was about 45% of the original weight
Wednesday, June 17, 2020, 02:26 PM
Meredith used rotisserie chicken to make a pesto chicken salad. She used Kirkland Pesto and greek yogurt. It was pretty good!
Tuesday, June 16, 2020, 05:49 PM
There wasn't anything particularly special but I wanted to note it for the future. We had breakfast-for-dinner with a mix of stuff.
I made Caroline some Brioche French Toast. In the past (A,B) we used The Kitchn's recipe, we discovered a little while ago that is it really just easier to "wing-it". Crack one egg into our plate-bowls. Add some milk (almond milk this time), some maple syrup, and some almond extract (really helps). That makes enough for 3-4 slices of Brioche.
I also made scrambled eggs with Trader Joes Everything Bagel Seasoning, cheese, and green onion. And some bacon.
We have decided we are done with frozen hash browns and instead made tater tots. Whereas hash browns need tons of oil and are very hands-on, the tots came out really good by just spreading them out well, baking them, and then letting them sit in the oven!
Monday, June 15, 2020, 06:58 PM
Meredith made an Enchilada Skillet from Ambitious Kitchen (LOCAL)
She followed the basic recipe with a few minor notes:
It was really good. We both really enjoyed it and even Caroline ate some (she basically had some sour cream and then fat-free greek yogurt with a bit of this).
I was thinking while eating it that Emily would really like this. Then Meredith pointed out that she found it from Emily's Pinterest board!
Monday, June 15, 2020, 12:33 PM
Meredith made Pasta Salad with Roasted Peppers, Tuna, and Oregano Vinaigrette.
She used Banza Chickpea pasta instead of regular. Since the box of Banza is only 1/2 lbs equivalent, she halved the recipe except the tuna (essentially doubling tuna). It worked really well doubled! It was nice having more there and upped the protein. She also used green onion and "maybe" went heavy on the red pepper