Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 122
KitchenKatalog: Blog 122
Saturday, February 08, 2020, 09:26 PM
Sous Vide Bacon Wrapped Filet for our anniversary. Learning from last time, I opened the bags and salt and peppered them before sous vide. I also did it at 140° since Meredith wanted it cooked a bit more.
The biggest difference is I tried to finish them on the grill. I liked that it was (much) less smokey but it was also not as good. It didn't develop as nice of a crust and it was really hard to cook the bacon as much. Maybe I'll do it on the cast iron on the grill? It is worth a shot.
Friday, February 07, 2020, 09:05 PM
From Meredith:
I has this idea to make baklava inspired sticky buns. I decided to use Joy the Baker’s king cake recipe for the dough part. I meant to sub clove for the nutmeg, but forgot. I pretty much followed her instructions right up until you twist the two dough ropes together. At that point, I had 2 ropes spread with the filling, and I sliced them with a bench scraper into 1.5-2 in swirls.
Put each of those in a 9x13 in pan with very little space between them. Let them proof for about 45 min with plastic wrap over the pan.
Next into the oven. When there was about 15-20 min left on the timer, I started cooking the syrup. I put it on fairly low on the stove, and kept an eye on it because it seemed to want to boil over. Cooked until it thickened then took it off the heat and stirred in 1tsp of orange blossom water. We happened to have some in the fridge and I thought it would go nicely. Otherwise, I probably would have used vanilla in its place. Once the buns were done (check for temp: 190°F), I took them out of the oven and poured the syrup over. Then sprinkled some roughly chopped walnuts over the top. Done!
Transcribed Notes: from the image above
Followed JTB king cake recipe for the dough
Toasted ~4 cups of walnuts.
Adapted Joy's filling:
Made Sticky Honey Topping:
Heat until everything is dissolved and reduced. ~15 min.
Baked @ 370°F for 35 min
2020-07-21 update: Bake to 190°
Friday, February 07, 2020, 10:34 AM
Meredith made overnight birthday cake oatmeal from Dashing Dish (LOCAL). Not sure if she did the protein powder or not.
Thursday, February 06, 2020, 12:02 PM
Meredith made Curried Chickpea Salad from Inspiralized (LOCAL). She was not very impressed. Her comments:
This is mediocre at best. It’s edible. Unless you ask Caroline. I was suspicious of lime with an Indian style curry powder, and I think it was not misplaced suspicion. I like the idea of a curry chickpea salad, but I think I would try with my curry chicken salad as a starting point.
Other notes:
Wednesday, February 05, 2020, 10:00 PM
Sunday, February 02, 2020, 07:30 PM
Meredith and I made Lamb and pistachio patties with sumac yogurt sauce with our now-normal change of using poultry instead of lamb and baking them instead of frying.
I made them into small patties (used 2 oz cookie scoop) and then flattened them. I cooked them at 400°F for about 10 minutes then broiled them for a few more.
Meredith also made the sumac sauce. It was very tart (as expected) but Caroline really seemed to like it
Sunday, February 02, 2020, 09:30 AM
Meredith made Waffled French Toast from "Weekday, Weekend" by A Beautiful Mess book (LOCAL). It worked pretty well though made a big mess on the waffle iron. Meredith may have some more comments.
I also played around with the waffle iron and used it to toast bread with butter. I tried putting margarine on the bread (the spreadable kind), brushing the bread with real butter, and brushing the waffle iron with real butter. All three worked well and was very good.
Friday, January 31, 2020, 09:12 PM
Meredith made a Mint Chocolate Chip cake from Cakes by Courtney (LOCAL). She followed the cake recipe and even the main butter cream one but subbed Crème de Menthe for the mint extract (which, by the way, the amount of mint extract in the original sounds crazy). That gave it a nice flavor and a nice color. She also added two drops of teal gel food coloring. She also added 2 tsp (ish) of espresso powder.
Her only note for next time is that the recipe has you set aside too much buttercream for in between layers and leaves you without enough to do a good job coating the cake. So next time, either set aside less and/or make extra butter cream.
It was very good! The cake was super moist and the mint flavor was subtle but tasty. It was also very pretty though took a lot of work to place all of the chocolate chips