Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 133
KitchenKatalog: Blog 133
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).
Wednesday, July 24, 2019, 08:15 PM
A nice and simple meal using a combination of store bought ingredients and some cooking. I cubed chicken and tossed it with flour like I do for Amba Chicken. I also sautéed an onion before adding the chicken. Then we added the sauce and let it simmer. We used a store-bought instant rice as a bottom layer. And some curry-roasted cauliflower.
Wednesday, July 24, 2019, 12:52 PM
Meredith made Black Bean Salad from The Kitchn again.