Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 126
KitchenKatalog: Blog 126
Friday, September 20, 2019, 08:05 AM
Meredith made Butternut Squash Pancakes based on the recipe for Egg Pancakes from the book Born to Eat
Changes/Notes:
She cooked them on super low on the stove. They burned easily! Served with a dip of plain yogurt, Trader Joes chunky apples, and nut butter.
They were a hit with the baby!
Thursday, September 19, 2019, 07:36 PM
Meredith made salmon croquettes using the same recipe as last time. They biggest note is that she halved the salt on the recipe but actually doubled the recipe. So about 1/4 the recipe. And it did need salt!
But other than that, it was really good. We had them for dinner and lunch and then froze the rest for quick and easy future meals for Caroline.
These were bigger than last time but it worked fine!
Tuesday, September 17, 2019, 06:27 PM
Meredith made Chai Spice Cakes using the recipe from the new baking tin. She used a mix of regular and cake flour and swapped allspice for clove and no butter in glaze.
They were very moist and I liked them!
Monday, September 16, 2019, 07:41 PM
Meredith made Soy Chorizo Ragu which we finally put in our recipe book with all of the notes and changes, including those for today
Sunday, September 15, 2019, 07:46 PM
I made garlic confit sous-vide. I read a few recipes but there is no real use in copying them since it was super simple.
Peel garlic (3 heads), add olive oil plus 1 tsp of salt. Sous-vide at 190°F for 4 hours. I then did an ice water bath, put them into a container, and then right in the fridge. This should be more than sufficient to prevent botulism.
I actually used fresh heads but had trouble peeling them. If this is good, I may use the pre-pealed to see if it is worth the effort.
(I will come back and add comments when we taste it). I am sure the oil will also be very tasty if we use that!
Sunday, September 15, 2019, 07:45 PM
I made Shepherd's Pie (well, really, cottage pie since I used beef). I made three small(ish) containers and froze two.
For the beef, I used 2 lbs of 90/10 ground beef. I first sautéed an onion and then added the beef. I then used a pack of frozen veggies (mostly corn, some carrots, peas, and asparagus. I also used salt and Murals of Flavor from Penzeys.
For the mashed potatoes, I actually used the Instantpot. I peeled 3 lbs of russet potatoes and chopped them into large pieces. I pressure cooked on high for 9 minutes (plus heat up time) and did a quick steam release. I am not sure it actually saved me any time...
I strained them and then mashed them with butter, a little bit of margarine, and some 2% greek yogurt.
I topped them with a sprinkle of smoked paprika.
I froze two and baked the other at 350 for 30 ish minutes.
Thursday, September 12, 2019, 10:26 AM
From Joy the Baker.
One note: Meredith realized she has always been using 1 Tbsp of lemon juice instead of tsp. She continued that trend
Tuesday, September 10, 2019, 07:42 PM
Meredith made the Puy lentil and Aubergine Stew again. I think she followed similar changes as last time. It was certainly prettier this time, though I think we liked it more before. Still not bad though!