Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 119
KitchenKatalog: Blog 119
Wednesday, January 22, 2020, 08:51 PM
Meredith made Baked Spaghetti Squash Carbonara with the recipe from The Kitchn (LOCAL). She followed that recipe pretty closely except used the spaghetti squash instruction from Love and Lemons ( LOCAL). She went heavy on the ricotta and light on the salt but otherwise stayed pretty true to the recipe. It came out really good and also smelled good too! We will do this again!
Monday, January 20, 2020, 08:40 PM
We made roasted gnocchi (which we finally moved to our recipe book) using that recipe including the fennel. It was really good as usual. The gnocchi didn't get too crispy but was definitely not soft either. We used a non-spicy sausage so we could give it to Caroline
Monday, January 20, 2020, 03:13 PM
Meredith made salmon salad from Sprinkles and Sea Salt (LOCAL) recipe. She did not follow their salmon cooking instructions (but maybe should have) and instead baked it at 320°F for 20 min. We really thought that would be too little but we were wrong as you can see in the picture. Thankfully there it was for the salad so it is likely more forgiving.
Meredith's comments:
Definitely better than last weeks version [no post]. I followed this closely, but skipped the coriander, and did more dill. More capers and red onion. Could use more dill next time
Sunday, January 19, 2020, 09:54 PM
We marinated tofu (I don't know in what) and roasted it along with brussel sprouts. Pretty easy and tasted good too!
Sunday, January 19, 2020, 08:38 PM
Meredith made Caprese Quiche as before based on The Kitchn's recipe. She used store-bought crust (with out lard) but otherwise used the recipe. It came out really good as usual!
Sunday, January 12, 2020, 09:02 PM
I made a big batch (roughly 1.5x-2x) of Lentil Moussaka. In the process, I also greatly updated and clarified that recipe.
Other than enlarging the recipe, I followed it pretty closely for the lentil variation. The only real change is that I decided I didn't feel like making the "healthy" béchemel and instead opted to make a regular one using the Bêchemel recipe from The Kitchn. This was very flavorful and an improvement. It did barely cover the whole thing though (at 1.5x). I am including a video below to give an idea of how thick (or not thick) it was.
One note: this made way too much. I am already kind of sick of it. If I make it again, I will make a much smaller batch.
Just to see the thickness of the béchemel
Friday, January 10, 2020, 09:33 PM
We were supposed to bring something Mexican so we decided TexMex was good enough and made Armadillo Eggs. The can of peppers needed up having lots of little ones so we needed to buy a third thing of Maple Sausage.
Otherwise we did the normal recipe again doing 300°F instead of 250°F.
They were well received!
Thursday, January 09, 2020, 07:51 PM
Meredith made what is becoming something of a staple: Turkey Bhurji. Basically, the eggs' spices but with turkey. Done a few times[1] before[2]