Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 128
KitchenKatalog: Blog 128
Wednesday, August 07, 2019, 07:41 PM
Meredith and I made turkey patties using the Ottolenghi Recipe with the usual changes including turkey for lamb. Also, since we didn't have arugula, Meredith used kale (which worked well enough). As we did the past few times, we baked them only this time, I did it as meatballs. That made it a lot easier to make and was still very good.
Meredith premade all of the different mixed. I combined it all, shaped them, and then baked them at 400°F for about 15 min.
Tuesday, August 06, 2019, 12:12 PM
From Grandbaby Cakes (LOCAL)
Meredith made these for Caroline for lunches. She subbed red pepper for the green and left out the salt and crushed/ground red pepper. She did a diy self-rising flour since we don’t buy that. Also, followed the instructions for baking instead of pan frying, 15 min at 375. She then thought they could use a little longer, so flipped them and let them go another 5 min or so. They turned out pretty well. Probably would have benefited from the salt, but Caroline seemed to like them, and it’s nothing a sauce or dip wouldn’t fix. I really liked the texture of the coarse corn meal on the outside. (2020-04-21 Note: These changes are now in our recipe book)
I ended up freezing most of them since Caroline seems to get tired of the same ol’ thing too many days in a row. I found heating them at 300F from frozen for 15 min was pretty effective. Warm, but not too hot. Perfect for baby.
Monday, August 05, 2019, 11:40 AM
For Caroline's Party, Meredith (and later with help from her sister) made a Croquembouche. She used the choux and pastry cream recipe as she had in the past. She actually made the puffs Monday before the party and froze them. Then she made 2 batches of pastry cream on Saturday so it would be chilled and ready for filling.
Meredith filled the puffs the morning of the party while Brooke was making the caramel. Brooke did the assembly on the day of the party. There are a bunch of recipes out there for the carmel part (TODO: Add them?) but none are very specific. In fact, they do not have temperatures at all! So it was a bit of a guessing game. It did work, though was a bit hard.
Saturday, August 03, 2019, 07:03 PM
We made tofu Dan Dan noodles. We followed the same basic changes as last time for the sauce and again combined Every Grain of Ricen with The Woks of Life. Since it got kind of confusing, I will put it down here what we did. Essentially, make the sauce as below (note it does not put (sui mi/Sichuanese) ya cai1 in the sauce. It goes the meat along with five-spice powder).
Meat:
Sauce
We used 3 clumps of the noodles which was fine but had lots of leftovers
I also threw together a stir-fry from some snow peas. It was
Stir fry:
It was too much corn starch and/or too high of heat but it sizzled into thick globs. Not idea. And not particularly good as a stir-fry sauce. But I needed something quickly.
Overall, I think we liked the pork version more but were fine with the tofu. It still tasted really good. Just lacked some of the flavor and color from the pork (also, it was really hard to mix the tofu into the noodles)
Preserved Mustard Greens (碎米芽菜) -- see Omnivore's Cookbook ↩
except today we didn't actually use this since we were out ↩
Wednesday, July 31, 2019, 07:55 PM
Made a double batch of batter for these on Saturday using the Patisserie (pink book) recipe like last time, only this time I subbed Kraken rum for the brandy. I was trying to use up the last of a bottle. Cooked according to the Eat Little Bird recipe again on Wednesday for the first batch, and Friday for the second. The first batch I baked starting at 460F and the tops turned out burnt. The second batch I started at 430F, and put the wire rack underneath while baking. The tops came out nicely bronzed, but some of the bottoms were a little too brown. I may have overfilled them slightly.
Note: The double batch of batter made about 25 mini canneles using my silicone molds.
Monday, July 29, 2019, 11:20 AM
This is a repeat of last time using the same recipe and similar changes
2019-09-18 Update: The recipe with more changes and notes is now in our recipe book
Saturday, July 27, 2019, 07:39 PM
Meredith made Laksa using basically the recipe from Amazing Malaysian (book). It was not specific on pepper so she used 4 New Mexico Red Chile, 2 Guajillo, and 2 Morita. Other notes:
Notes for next time:
Friday, July 26, 2019, 06:23 PM
The broccoli idea is based on the broccoli we had at Surly Brewing
Roasted Broccoli: Halloumi Cheese, Broccoli, Hummis, Chermoula
(Not very descriptive...). Based on some old menus, it also has sumac. And I pulled some pictures from yelp.
We used Trader Joe’s halloumi. It was much saltier than I remembered. And Meredith though more sheepy. And we used regular hummus since we didn’t want to make a broccoli hummus on top of everything else.
The meal was very good though. Not as good as the restaurant but still very good. And lots of food without too many calories.