Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 139
Tuesday, February 26, 2019, 09:17 PM
For a holiday present, our friends got us a subscription to different spice kits. This was the first one we tried for Korean Tacos. The photos below really give the idea of the kit and the instructions. I followed it basically to the letter except I used Angus, Flat-Iron Beef Chuck for the meat and regular cabbage instead of Chinese. Oh, and I used pre-made guacamole instead of mashing an avocado.
Basically, you made a (quick) kimchi, a Sriracha ketchup side, and a stir-fry sauce. I actually liked the kimchi though it didn't taste like any kimchi I've ever had. I felt like the stir-fry sauce needed a lot more flavor and spice but wasn't bad. The ketchup was super smokey. I wasn't a huge fan of that.
Meredith, on the other hand, was not a huge fan of any of it but that may also be because the meat was kind of tough (even though I cut against the grain).
Still, I look forward to trying some of the other mixes we have.
Monday, February 25, 2019, 08:31 PM
Standard Taco Stew. It was nice since it was pretty fast and easy. Delicious as usual
Sunday, February 24, 2019, 08:34 PM
I made Butter Chicken based on this YouTube video which I also transcribed (and copied) into LOCAL. I followed the recipe pretty closely including getting the Kashmiri chili powder and finding fenugreek. I do have a few minor notes:
I was pretty happy with it. I felt like it had some of the Indian flavors though maybe not the same as you'd get at a restaurant. I also felt like it was a bit sweet. I would use less next time.
I also made brown rice with about 1/2 cup meal (1/4 cup dry)
I've been doing some reading and this recipe I followed is significantly healthier. For example, NYtimes calls for 12x the cream and 2x the butter. But I like some of those flavors too.
I think next time I will:
Thursday, February 21, 2019, 09:00 PM
Meredith made Matcha Fruit Tarts.
She followed the Patisserie Book (LOCAL) but was really unhappy with it. It has you work the butter in cold and it didn't form a cohesive ball. She added two tbsp of cold water to help make it form. She will use a different recipe next time (Probably the Kitchn).
She did use The Kitchn's suggestion to roll it out between wax paper so you didn't need more flour.
She also overbaked it a bit.
The filling was The Kitcn's Pastry Cream with the addition of 1 Tbsp of Matcha to the dry ingredients (before mixing in the egg). She also added some green food coloring since the matcha we have is an odd color. She pipped it in and topped it with berries.
Wednesday, February 20, 2019, 08:14 PM
I made Stuffed Mushroom Casserole. I didn't salt as I went since I wanted to set some aside for Caroline. After that, I added salt. I think between that and just not cooking the mushrooms long enough, it was not as good. The mushrooms didn’t stick together as well and it was too much to easily mix well.
Tuesday, February 19, 2019, 08:35 PM
Zucchini Fritters. I did the normal recipe minus the making powder since I forgot. I made it without salt, formed a few, then added salt and other seasonings. We wanted some for the baby but decided not to give them to her since they came out a bit burnt.
Saturday, February 16, 2019, 09:00 PM
We made Salmon Cakes/Croquettes based on the Bon Appétit recipe (LOCAL). We followed the general gist except we used canned salmon to make life easier and didn't make the mayo (we used store bought with some mustard for the ingredients). We also baked it basically following my Dad's latke recipe.
The only other real change/note is that we set asid some mixture before adding salt so that we had low-sodium ones for Caroline (her first real-food dinner!)
Thursday, February 14, 2019, 08:30 PM
