Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 133
KitchenKatalog: Blog 133
Friday, May 31, 2019, 08:59 PM
Meredith made a Kaffir Lime and Matcha Gimlet from Cook Republic (LOCAL). I am not sure what changes she made.
Friday, May 31, 2019, 08:06 PM
Meredith has been (oddly) craving BBQ so we tried the Food Lab's Sous Vide BBQ Pork (LOCAL). We followed their recipe pretty closely with the only major changing being that we used smoked paprika and skipped the liquid smoke.
Since the original pork shoulder was so big (~7lbs) , I cut a slit down the middle to the bone to increase surface area.
We did the sous vide at 165°F for about 22 hours and then, after letting it cool, put it in the fridge. The next night, we put it in a warm bath again just to remelt the congealed juices around it. After draining and reserving the juices around it, I decided to cut off some of the fat cap1 since we got flavor from it already but I didn't want that much when shredding later. We baked it for about 1.5 hours and then shredded it (super, super easily).
Meredith made cole-slaw with some kind of poppy seed dressing with red cabbage and some green onion.
For sauces, we did Sweet Baby Ray's mixed with mustard. We didn't go crazy on the sauce since we wanted to maintain the original flavor of the meat.
It came out pretty good. Made a ton of meat (~5lbs) and it lasted for many meals; including a smoked version a few days later
Is it still called the "Fat Cap" on pork? ↩
Wednesday, May 29, 2019, 08:26 PM
We made sous vide sausage using 150°F for about 1.5 hours. While I do like to chop it up to better crisp it all, we decided to brown them whole. The had a funky shape but were still pretty good. I have half-pieces of four links. Meredith bought them but I think they were:
I am still a fan of this way to make them!
Served with the BBQ ranch salad we like
Tuesday, May 28, 2019, 08:26 PM
We again made pizza from the Trader Joes' crust. More boring toppings than last time using Vodka sauce with soppressata and garlic powder. Still tasty; just kind of boring. I also struggled to get the pizza as well spread out
Monday, May 27, 2019, 01:24 PM
Meredith made Quinoa Caprese again. She used leftover (from pizza) arugula pesto instead of "squeezy tube" basil like last time
Sunday, May 12, 2019, 07:40 PM
Meredith and I decided to iterate on the Chinese Food Feast we had last week. Meredith tweaked the Dan Dan Noodles Recipe and her notes are below. I made the cucumbers and tofu following their recipes. Last time, Meredith reduced 2 Tbsp to 2 tsp of chili oil. This time, I went to 1 Tbsp.
I do not think it was the oil, but it wasn't as good as it was last time. Maybe Meredith did something else differently but better.
The Dan Dan however was so good (I liked it last time too but this was better). I think the tahini helped hold it all together better and gave it a nice, nutty flavor. I would branch out on the other dishes but I really like the Dan Dan as is.
I mixed it up a little this time with some inspiration from The Woks of Life. (LOCAL)
I pretty much stuck to the recipe I used last time for the pork (but doubled the amount of pork), adding a dash of five spice powder as I cooked the pork. Then I tossed in the ya cai and sautéed it with the pork at the end.
For the sauce, I did:
1 heaping tbsp tahini
1.5 tsp sugar
¼ tsp five spice powder
1/2 cup (200ml) chicken stock
2 tsp light soy sauce
¼ tsp salt
1 tsp Chinkiang vinegar
2 tsp chilli oil
2 finely sliced spring onions
2 cloves of garlic, microplaned
(Added 2019-07-27). Did the pork with sake
This is just to see some of the different condiments we used.
Saturday, May 11, 2019, 08:12 PM
I’m still working on figuring out my preferred tart crust. This time, I used Mary Berry’s crust recipe from Bakewell Tart. The texture was much better than when I used the Kitchn’s recipe. I think cold butter is the way to go for the crust. Next time I may try a Pâte Sucre crust.
The filling was inspired by having leftover buttermilk. I looked for a buttermilk pastry cream and found this The Irreverent Kitchen (LOCAL). I followed this recipe adding the zest of one lemon stirred in at the end. However, I really did not like this method of making the pastry cream. And it didn’t set! I prefer what I’ve done before where you temper the eggs. It tasted good though!
I also used the blueberry topping recipe from the same link, only subbed white rum for the brandy based on what we had on hand. And I ended up using 6 tbsp powdered sugar. I don’t know if my blueberries weren’t as sweet or what, but with the crust not being very sweet and the tangy lemony buttermilk filling, I was going for more sweetness in the blueberries. Then I also topped it with kiwi roses which were surprisingly easy to make. Made them on a cutting board and carefully transferred with the fish flipping spatula.
As mentioned, the pastry cream did not set, and it was pretty soupy once you cut into it. It initially looked great and tasted pretty good. I would consider doing it again, but there are so many other tart combinations to try so it may never happen. Lots of room for improvement though. And as pretty as the kiwi roses were, I thought the blueberry went better. Kiwis are a bit sour, too and like I said it needed the sweeter topping to contrast the tangy filling.
Saturday, May 11, 2019, 10:59 AM
Meredith has been making Vietnamese Ice Coffee using the Andrea Nguyen recipe (LOCAL). She's done it with coconut sweetened condensed sensed milk which, while less white, taste pretty good. I tried using the dripper with just powdered creamer and splenda. That was pretty good but not the same