Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 130
KitchenKatalog: Blog 130
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!
Sunday, September 08, 2019, 07:39 PM
I made a large batch of grilled chicken as I have been doing lately. Flattened, brushed with oil, sprinkled with Montery Chicken, then grilled.
I did this without an intended use. We ended up eating it plain for a lot of different meals. It was nice to have ready to go. And really pretty easy to do!
Friday, September 06, 2019, 07:40 PM
Meredith made Sriracha Mac and Cheese but with a head of cauliflower and reduced pasta. Also, since Caroline will be eating it, she went light on the sriracha. I also thought it was very gingery this time.
Still very good! And it has vegetables (though I wouldn't call it healthy)