Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 157
Monday, April 02, 2018, 05:47 AM
Meredith made raspberry crème puffs for work as a gender-reveal (see the photos below). She used the Pâte à Choux and Pastry Cream. For the cream, she added some raspberry puree (strained) and then some additional food coloring to really bring out the color.
They were really good!
Also worth noting, she made them smaller than the pimento cheese puffs
Sunday, April 01, 2018, 05:41 AM
Meredith and I made pimento cheese puffs. We used our regular pimento cheese recipe with the regular changes. While this turned out pretty good, Meredith wants to look for new recipes for next time.
Anyway, we stuffed them inside some Pâte à Choux. We tried to use the pastry gun but it was too thick so we had to cut it.
They worked out pretty well though were perhaps a bit too big. We will also made them smaller next time.
Sunday, April 01, 2018, 05:39 AM
Emily and I made a batch of Matzah Crunch, better known as Matzah Crack. We followed the recipe from Salt and Serenity (LOCAL). Emily had used another recipe which linked to them before. We followed it closely except we did about 1.5x the recipe. And we just kind of mixed milk and white chocolate on the top since we didn't feel like marbling it. That did make it look like light-colored chocolate though.
Unsurprisingly, it was really good. And well received at the party we brought it to the next day. Every once in a while you get a bit that reminds you it is still matzah, but that is to be expected.
Tuesday, March 27, 2018, 08:15 PM
We made a meal that was inspired by Flower Child in Phoenix.
We made:
The cauliflower was good as usual but the brussel sprouts were not as good as I remembered. I think I used French's instead of Dijon, didn't use salt, and the lack of bacon may have hurt it.
But I liked all of the veggies and it was a good amount of food.
Emily (who is visiting) instagrammed the post:
Sunday, March 25, 2018, 08:38 PM
Same as before. Quick (once in the oven) and super easy.
Thursday, March 22, 2018, 08:33 PM
We again made roasted gnocchi making nearly the same changes as last time. The only thing was this time, I roasted it too long. I did 20 minutes before mixing and adding sausage then another 15. At 15, I turned off the oven since we were doing something else at the time. The peppers and onions burned a little bit onto the pan.
Wednesday, March 14, 2018, 08:00 PM
Meredith and I made Lemon Garlic Shrimp (LOCAL) basically following the recipe (except the garnish and with just ~1.5 lbs shrimp). It worked out really well, though I think it would have been just fine with 1/2 the butter. Meredith also made broccolini with tahini sauce (as done originally on 2017-02-26)
Tuesday, March 13, 2018, 07:44 PM
I made Texas-Style Pecan Pie from the Taste of Texas recipe. I followed the recipe except I also added 1 tsp of salt at the end (some other recipes called for it, not all)
For the crust, I used a full batch (2 pies worth) of Pie Crust. I oiled the spring-form pan and rolled out the bottom. I cut it large and placed it in. I then rolled out the sides and formed them. Following the recipe, I baked it for about 15 minutes.
When I took it out, it had shrunken and pulled away a bit. Not sure if that will matter or not
I then made the filling. That seemed to go well, except when I poured it in (and not all fit), there was some stickier syrup and sugar on the bottom of the bowl. It may not have mixed very well. I am not sure.
I also ended up doing just ~8 oz (instead of 1 lbs) of pecans1. They super filled the pan. I wonder if the recipe uses a larger spring-form pan than mine. It also overflowed a bit (it was really wet on top; maybe because it wasn't well mixed?) so I put another pan under it.
I also made some small ones without crust.
It was pretty cooked after the initial 1.5 hours at 300°F, but I let the main one go (at 275°F) for another 15 min or so. I scrapped off the drippings. They tasted oddly like slightly burnt brownie brittle.
It came out ok. Still no idea if the remaining syrup affected anything, but it was still super sweet. The texture was a bit lumpy (egg?) but Meredith said that is how she always remembered it.
But, it won 2nd place at my work competition! So there's that!
I actually called Meredith's Mom and asked her opinion since she has been making pecan pie for years. She said to err on the side of less pecans. ↩