Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 132
KitchenKatalog: Blog 132
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.
Friday, July 26, 2019, 11:07 AM
Meredith made broccoli bites from A Healthy Slice of Life (LOCAL). She halved the recipe and used a cannelés pan in place of a small muffin tin. They worked well. A simple and easy meal to have ready for the baby. And Caroline likes them! I can see us mixing up the grains, veggies, and seasonings for variety.
Also, we use regular mustard instead of mustard powder.
Note: a full batch makes about 25 bites.
Thursday, July 25, 2019, 07:34 PM
We made miso cod from a pre-marinated frozen pack from Trader Joes. Meredith assembled a caprese salad but used chermoula instead of oil and vinegar. Meredith actually made the chermoula for tomorrow's dinner but used it tonight too. The recipe is from NYTimes Cooking (LOCAL).