Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 137
KitchenKatalog: Blog 137
Tuesday, March 26, 2019, 07:31 PM
Meredith made Karniyarik using some of the notes from the first time. She used two serranos in the mix and also skipped tomato paste (and added extra tomatoes). It was really good. The meat needed a bit of salt but otherwise, this was an interesting and veggie-filled meal. (I sautéed spinach + kale mix with roasted garlic on the side).
Monday, March 25, 2019, 09:18 PM
Meredith threw this together and it was pretty good. It was just some Trader Joes orecchiette pasta with asparagus and store-bought meatballs (see picture below). She also topped it with some cheese and crushed red pepper.
Pretty simple and tasty meal!
Thursday, March 21, 2019, 08:27 PM
Meredith made Fattoush following the recipe. The biggest changes were that she forgot the sumac and we served naan (instead of pita) and on the side. Plus, we used rotisserie chicken breast to give it protein
It was really good as usual. Lots of flavors and felt very healthy
Tuesday, March 19, 2019, 09:14 PM
Along with the meatball marsala, I prepped Koefta meatballs. I used dried instead of fresh onions but otherwise followed the recipe. Last time I used the mixer which was super easy but I didn't like the springiness. This time, I tried something different. I put all of the ingredients in a bowl and used a spatula with something of a cutting and folding motion to bring it all together. That also worked well (though not as easy as the mixer) but left it with a better texture. I also added a tiny bit of oil to keep it more moist.
We threw together toppings. Cut up cucumbers and a za'tar-yogurt dip. Served on "street taco" tortillas. The real key was sriracha that gave it a lot of flavors.
Monday, March 18, 2019, 08:40 PM
Meredith made Cornflake marshmallow cookies using the recipe from Shutterbean (LOCAL). Her only change was to use salted caramel chips which we both thought was much better.
Meredith made a full batch but we can cook a few at a time as we want. They are very good, though super rich. The marshmallow caramelizes nicely on inside the cookies
Monday, March 18, 2019, 07:26 PM
I made meatball marsala with similar changes to the first time. I actually made the meatballs (for this and Koeftas) the night before and had them ready. I didn't fully caramelize the onions but I did use the hot-water deglaze idea of 15 minute caramelized onions.
Since Meredith didn't want sweetness, we opted to use something instead of butternut squash noodles. Instead we used spaghetti squash. I used the basic idea of Love and Lemons which was basically 400°F for about 30 minutes to be "al dente"1. We mixed it with regular pasta too.
I used heavy whipping cream since we had it leftover but I think that was a bit too strong. It was creamier than I would have liked though still very good.
Overall, a pretty easy meal with a nice mixture of prep-ahead of active cooking time
Since there really isn't much recipe to this, I am not posting a local copy ↩
Wednesday, March 13, 2019, 11:43 PM
I made a mango pie for 𝜋-day using this NYTimes recipe (LOCAL) which is also featured in this article.
I really followed the recipe pretty closely with the following notes:
While it took a lot of appliances (food processor, mixer, and blender) and a lot of bowls (since you had to shuffle around), it all came together pretty smoothly. And since it wasn't baked, I didn't have to worry about the larger pan.
I thought the flavor was okay. It really just tasted like mango. Similarly, the texture was very gelatinous (surprise!). I think I would have preferred it be more of a custard with that texture and richness. But it was well received (and got second place in the contest)
Wednesday, March 13, 2019, 08:52 PM
I made Grilled Pork Loin Filet over Corn Salsa and Topped with Chimichurri using the same basic notes as the first time (including light on the oil and sous-vide pork).
I think the salsa was very good (made with extra corn and more onion) but the chimichurri was less flavorful (I do not think it was the reduction in oil, but could be) and, even though we sous-vide cooked it, the pork (not the smoked they call for) was surprisingly tough.
