Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 131
KitchenKatalog: Blog 131
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)
Thursday, September 05, 2019, 08:28 PM
Meredith made (our now typical) meatloaf again with beef instead of lamb. Also, while we bot agreed that a real tahini sauce is better, we just topped it with plain tahini since it was late and we wanted fast!
Sunday, September 01, 2019, 09:24 PM
I flattened and grilled chicken. I basically did the same thing as I did for eggplant marinara, including brushing the chicken with oil and using Montreal Chicken Seasoning
It worked really well and was very tasty. I thought I overcooked the chicken based on the temperature but it seemed to stay really juicy.
Meredith also made our regular mustardy brussel sprouts hash but without bacon and without needing to deglaze the pan.
Simple and delicious meal.
