Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 134
KitchenKatalog: Blog 134
Friday, May 10, 2019, 08:12 PM
Meredith and I made Kebabs using the spice kit that Sam and Ron got us and we've used before (A,B). This one was a hit! Meredith made the marinade a few days before and I skewered and grilled them (also adding tomatoes). We served it with Trader Joes Garlic Naan. The yogurt Meredith bought was a bit thick so she thinned it with buttermilk for the marinade.
We really enjoyed it. Especially the jam! That was really tasty too with some interesting flavors combined with the mango.
Wednesday, May 08, 2019, 08:35 PM
Meredith had checked out a book called Every Grain of Rice by Fuchsia Dunlop and decided to go crazy cooking four different things from it. Meredith said they were all pretty easy it's just that she made four items
Meredith's notes are below
These were pretty good and quick! I’m not sure I had the right kind of bean paste. They were out of the sweet bean paste, so what I got was just bean paste, but given it calls for all of 1 tsp, I guess that was fine. I also used Sake in place of the other wine since I thought that would be close enough and didn’t want to buy it for one recipe. I had no problem finding the Sichuanese ya cai and it was really cheap, too. I also found fresh noodles at the Asian market, so I used those. Next time I might look to mix up the sauce a bit, and I’d consider doing a mix of zucchini noodles and real ones just for a more balanced meal. This could probably make a pretty nice dinner on it’s own with the zucchini noodles.
Also, only did 2 tsp instead of 2 Tbsp of chili oil
I don’t typically love silken tofu, preferring a firmer texture, but for whatever reason this recipe still caught my eye. And I’m glad it did, because it was really good! I think the Bombay mix on top was essential, because it needed that textural contrast. Followed this recipe closely, except I did 2 tsp of chili oil instead of 2 tbsp, and since it was store bought there was no sediment. Based on some reading, you have to make your own for it to have sediment. I also used roasted peanut oil in place of the sesame oil because unfortunately our sesame oil was refined and not at all aromatic. I thought the peanut aromas would be better than no aroma. I also used TJ’s bone broth for the stock.
Anytime I see an Asia cucumber recipe, I hope it will be similar to the cucumbers from the ABQ Pop-up Dumpling House. Their description is:
These cucumbers complement any of our Chinese dishes. We take crispy cucumbers and blend them with Chinese spices and seasonings for a refreshing appetizer or side.
I think I followed this recipe pretty much to a T, maybe smashing with a little too much zeal. But, they were delicious! I’ll have to try the ones at the dumpling house again, but I easily liked these as much even if they are different. I didn’t do the optional Sichuan pepper.
Smacked Cucumbers in Garlicky Sauce Recipe
This was not a winner. It was quite simple to make, but very bland. I followed the recipe closely, using TJ’s bone broth for the stock.
Tuesday, May 07, 2019, 07:04 PM
I made Amba Chicken basically identically as Last Time.
Monday, May 06, 2019, 08:07 PM
Meredith made arugula pesto from Shutterbean (LOCAL). She subbed nutritional yeast for the cheese and used slightly more than half the oil it calls for.
We use Trader Joes herb style pizza dough. I let it sit at room temperature for about 45-60 minutes. I was worried I wouldn’t be able to roll it out enough for two people but I managed to get it. Not very pretty or round, but it worked.
We used the pesto as the main sauce and then topped it with sun dried tomatoes and cheese. Towards the end of the bake (on the Pizza Steel), we added prosciutto. We also added some tomatoes but I do not remember if it was at the start or end of the bake.
Saturday, May 04, 2019, 07:59 PM
Meredith made Pistachio-Arugula Chicken Patties from Ottolenghi Simple. The biggest change from last time was that we baked them. Meredith was also running low on pistachios, so made up the difference with walnuts. Also, she had a bit of zucchini leftover from the meatloaf the other day, so threw in about 79g of zucchini with the onion in the food processor. I actually did that part. I formed them with 1/3 cup of chicken (next time: use 1/4 cup) onto a well-greased Non-Stick Aluminum Foil tray. I also generously oiled (pammed) the top. I baked them at 400°F for about 15 minutes. I flipped them and let them cook for another 2-3 while I warmed the broiler. I then broiled them for about 3 minutes to get some color on them.
Also important to note is that the mixture was made on Thursday while also prepping the meatloaf and baked on Saturday so some of the nuts were softer.
I still liked them though we both agreed they were better last time. Not sure if it was the sitting out or baking them, but baking them was much easier.
We may even consider meat-balling them next time
Thursday, May 02, 2019, 07:21 PM
Meredith made the Ottolenghi Simple again with similar changes to last time (including beef for lamb). She ran out of allspice so replaced about 1 Tbsp of it with nutmeg, She also used Pecorino Calabrese cheese.
Meredith thought it had a very gamey taste which we eventually attributed to the cheese. So next time she will use a less strong cheese.
Served with BBQ Ranch Salad
Tuesday, April 30, 2019, 08:20 PM
Meredith prepped chicken fajitas from Homesick Texan. She had the chicken marinating and the veggies chopped. I cooked the chicken on the cast-iron skillet. Once they were done, I cooked the veggies on the same pan. Following the same as last time, I used some adobo seasonings.
We also had corn that I tossed with a bit of butter and some more adobo.
Tuesday, April 30, 2019, 08:20 PM
Meredith made Matcha Pound Cake like she did last year (apparently, Meredith gets matcha cravings the same time each year). The only note is that she used some green food coloring since the matcha from Costco is a bit brown.
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