Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 104
KitchenKatalog: Blog 104
Tuesday, June 02, 2020, 09:13 PM
Our normal turkey arugula patties
Tuesday, June 02, 2020, 02:07 PM
Soup is based on a recipe from Cook Republic (LOCAL).
The rollups are inspired by Peas and Crayons (LOCAL). Her notes:
But just cream cheese, street corn dip, sprinkle of garlic powder, zucchini, bell peppers, and a sprinkle of shredded cheddar.
Monday, June 01, 2020, 06:37 PM
Meredith made Puy Lentil Stew. The lentils were really old but since the stew simmered for over two hours, they were fine. As usual, this was really good! Served with a bit of allepo pepper
Monday, June 01, 2020, 12:07 PM
Meredith prepped Quinoa TexMex bowls. It was sautéed onions, bell pepper, and zucchini with cumin, chili powder, and oregano. The quinoa was oddly sticky but still worked fine. She also served it with a bean mixture of canned pinto beans with cilantro, jalapeño and some Pace Salsa.
Served with guacamole and some more salsa.
Sunday, May 31, 2020, 09:55 PM
Meredith made Cookies and Cream Cookies again but used mint Oreos instead (and remembered the vanilla)
She refrigerated them for about an hour before scooping. Then put the dough balls back in the fridge. Once cooled, she froze all but 6. The remaining 6 sat for about a week before we finally made them today.
Made about 36
They were really good with the mint!
Sunday, May 31, 2020, 07:50 PM
I made sous vide brisket following Serious Eats. I found a brisket that wasn't too fatty at Trader Joes and it was a nice size to fit in the bag.
My major changes were that I used white pepper since it's all we had. And likely a lot less of it than they call for (they also call for a ton!). I sous vide cooked it for about 33 hours at 155°F.
As with the pulled pork, I finished it on the grill with wood-chip packets1. I was able to keep the temp at about 300°F without too much trouble.
It came out really good. Some smokiness though I would have preferred more but lots of flavor either way. And a nice crust!
Meredith also made a French green bean salad with the recipe from Gaby Dalkin's book, "What's Gabby Cooking". We both really liked it though (much) less oil next time.
As with the pulled pork, I tracked the weights of everything:
| Item | Weight | Comments |
|---|---|---|
| Before the water bath | 4.10 lbs | Includes the bag. A bit less than the package but not much |
| Full bag post water bath | 4.05 lbs | Could it have lost anything? |
| Bag liquid only | 1.38 lbs | Includes bag |
| Meat after trimming some fat | 2.36 lbs | Still a good bit of fat left |
| Final, off the grill | 1.76 lbs | lost 2.34 lbs or ~57% |
Unsoaked. I need to read more on whether to soak them. I hear different things ↩
Sunday, May 31, 2020, 02:56 PM
Basically, TIU recipe, but 2 tbsp instant coffee instead of matcha, and then did 1/4 cup coconut flour instead of shredded coconut. Mostly because we have it now, and I wanted to try it out. They smell great!
Sunday, May 31, 2020, 02:43 PM
Since we had a pretty big brunch not too long ago, we just had this for lunch.
I followed the Serious Eats Recipe (LOCAL). However, as I noted on the local copy, in the Food Lab article1, they add an additional brush step.
Anyway, I followed the recipe really closely. I did struggle with the last rollup from the scallions and they were far less pretty than theirs. I did grill two at a time and brushed them a few times but I think that was pretty minor. I also flipped them onto the grill with the parchment then carefully removed it. This is what I have been doing for burgers and it works well!
In the end, they were good! Not as good as a fried one from the restaurant but certainty tasty! And I did have some layers though again, it could probably have been better.
I want to try to grill other breads but I suspect I would be, essentially, making naan...
Local PDF copy is linked on the local copy of the recipe ↩