Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 112
KitchenKatalog: Blog 112
Monday, April 06, 2020, 01:04 PM
Meredith made curried chickpeas with the same changes and notes as last time. Only real note is that she had to use some Trader Joes coconut milk and it was separated and hard to homogenize
Monday, April 06, 2020, 09:52 AM
Carrot Cake Blender Muffins from Inspiralized (LOCAL). Added almond flour. Also, it make about 9 in a cannelés pan
Sunday, April 05, 2020, 07:43 PM
Buffalo (Quorn) chicken chili from the usual recipe. Unlike last time with Quorn, this time it was mushier and not as good. The only thing we could think of is that she used the dutch oven and simmered this on the stove instead of slow cooking in the Instant Pot. May or may not have mattered
Sunday, April 05, 2020, 05:00 PM
Meredith made lemon bars from Martha Stewart (LOCAL)
Added zest of 1 lemon to crust and zest of another lemon to filling. Nothing is too lemony for a Huffsmith! My pan may be a little bit bigger, so I struggled to spread the crust to cover. Since I felt like I’d handled it kind of a bit, I stuck it in the freezer for 15 min before baking. It still needed to bake for the 20 min to get to a light golden color.
Next time, I would do 1.5 times the recipe for the crust. You really need enough to be able to press up the sides a ways. I was happy with the amount of filling though.
They tasted really good but were really sticky. They were hard to remove from the pan and then they stuck to the knife. Using some pam on the knife helped.
Sunday, April 05, 2020, 08:32 AM
Meredith decided to hop on the bandwagon and try Dalgona coffee. There are tons of recipes around but they are all basically the same: 2 tbsp each instant coffee, sugar, hot water.
However, we really struggled to get it to work. Here is what we tried:
I thought it tasted kind of icky on its own (probably because of the instant coffee) but mixed into the Oat Milk, it was really good!
Friday, April 03, 2020, 02:15 PM
Meredith made Flourless Brownie Cookies from Sprinkle Bakes (LOCAL). I think I put too much egg white in these cookies. They really spread when they hit the tray.
On Sunday, Meredith gave them another try. Her comments are:
Only the whites of 2 large eggs this time. Definitely looked thicker, but I was still feeling nervous so I tossed in another spoonful of cocoa powder. The cookies that had a lot of walnut pieces seemed to hold together pretty well, but the ones that were a little scant on the walnut front spread a lot still. But still less than last time. Topped with a little sprinkle of Maldon salt before baking.
And did the 5 minute rest after scooping onto the tray. I missed that direction last time.
Friday, April 03, 2020, 11:52 AM
This was one of the frozen (frozen when raw) from 2019-12-09 of our typical meatloaf.
It cooked up fine but had a lot of fat and a lot of water as seen in the pictures below. The fat is likely because it was 88% lean which is fattier than we often do. The water is likely from the veggies having given off more water after freezing.
Thursday, April 02, 2020, 07:37 PM
Meredith made Salmon Croquettes again baking them rather than frying them. (375°F for ~15 minutes then flip and another 5-10). They were good as usual. The cornmeal adds an interesting texture. (2020-04-21: These changes are now in our recipe book)
Served with leftover pesto snap peas