Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 138
KitchenKatalog: Blog 138
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.
🍵🍵🍵🍵🍵
Monday, April 29, 2019, 08:48 PM
This was inspired by 2 of Meredith’s favorite dishes in New Mexico. Freight House has shrimp and grits to rival any southern restaurant’s, and they involve a “spiced tomato gravy.” Coyote Cantina has an interesting shrimp dish served on a “griddled corn cakes.” So this was supposed to be the flavors of Freight House’s shrimp and grits, with the Johnny cakes idea from coyote cantina.
Meredith used a tomato gravy recipe from Serious Eats (LOCAL), but it kind of tasted like thick tomato soup. Freight House’s is not nearly this creamy. I don’t think I would describe it as creamy at all, actually. We’ll definitely look for a different recipe for that in the future.
The johnny cakes recipe came from Southern Kitchen (LOCAL) and she followed it very closely, but added a generous handful of shredded cheddar to the batter. She meant to add corn kernels to it as well, but was a bit rushed by a crying baby. Chopped green onions could be a nice addition as well, but these were good. They puffed up a lot.
We served it with arugula because we have a ton of it, and she made shrimp in a similar method to our go to lemon garlic shrimp, only skipping the lemon and using Old Bay in place of the salt.
Thursday, April 25, 2019, 08:02 PM
Meredith's usual quiche with leftover Easter Ham