Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 158
KitchenKatalog: Blog 158
Tuesday, March 13, 2018, 06:57 PM
Meredith made Buttermilk Pie (LOCAL). She used our crust but otherwise, the only change to the recipe was a tsp of vanilla.
Future Note: support the crust with a pan underneath. This bent a bit after blind-baking the crust.
Monday, March 12, 2018, 07:32 PM
Meredith filled them with Mustard-Shallot Bechemel (LOCAL) plus ham, cheddar, and lightly steamed broccoli. She just used that recipe for the sauce. The crust was our pie crust but she was really struggling and ended up using some store bought puff pastry
She liked it a lot; especially the pie crust ones (though it didn't work as well).
Monday, March 12, 2018, 08:52 AM
I made carne adovada. After last time, I decided I wanted to (a) make it myself and (b) use lean pork (pork loin). I based it on the recipe from [Rancho De Chimayo's][r] but really did my own thing below. I made it on Sunday morning and (had Meredith) put it in the oven around 4:00pm on Monday
I baked it for about 3.5 hours covered and 1/2 hour uncovered to thicken. It could have used a bit more thickening but was pretty good. The flavor wasn't as good as some restaurants but I liked it a lot still. I think it could use a bit more thickness. And maybe a bit smoother??? (not sure). But it was fun to make. I wonder where the texture in the sauce comes from.
Moved to its own page.
Sunday, March 11, 2018, 07:24 PM
Meredith and I made pie crust from The Kitchn (LOCAL). There isn't too much to say about it other than we had mixed results. We made three batches for
Meredith made two of the batches and I made one. It took a lot more water than expected. I added a total of 11 Tbsp while Meredith did about 8 or 9.
The first usage of them for the hand pies was a bust but we were more successful the next day. See those posts for more.
It was flaky and pretty good. I had extra from the pecan pie and toasted strips of it. It tasted like the top of chicken pot pie (as one would expect)
Sunday, March 11, 2018, 06:48 PM
Meredith and I made roasted gnocchi from The Kitchn (LOCAL). We followed the recipe but went heavy on the peppers (and maybe tomatoes) and added a package of Trader Joes' Spicy Jalapeno sausage. We used roasted garlic powder in place of the garlic. And we used dried rosemary
We also ended up cooking it for closer to 30 minutes to get it to crisp. We also served it with some ricotta.
We both really liked it. The roasted gnocchi had a great texture with a chewy outside and soft inside. The tomatoes gave everything a sauciness. We really enjoyed it!
Wednesday, March 07, 2018, 07:57 PM
I made Broccoli Tofu. Nothing too special. Two 12oz bags of broccoli (from Trader Joes) and about 4/5 of Trader Joes Super Firm Tofu (for dinner and lunch)
Tuesday, March 06, 2018, 08:53 PM
I made Everything Seasoned Seared Salmon and we had it with BBQ Ranch Salad like we've used before but I think this was a different brand.
We had to quick defrost the salmon which I think kind of messed up the texture (and maybe flavor).
Monday, March 05, 2018, 09:06 PM
Meredith made Sticky Lemon Rolls from The Kitchn (LOCAL). She followed the recipe except with the notes below.
For some reason, the filling super separated but seemed to be fine when it melted. Also she was extra careful to get to the 190°F (~40 min)
They came out a little dry. Possibly due to the issues getting the filling to come together and then not being able to get as much of the filling to stay in the buns. Next time, I'll try the King Arthur suggestion of 25° higher temp for 5-8 minutes less. And hope that the filling doesn't separate weirdly.
