Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 160
KitchenKatalog: Blog 160
Wednesday, February 07, 2018, 06:43 AM
Meredith made Soba Noodles from Love and Lemons (LOCAL). I will have to come back and note the changes. I do know she said it looked a lot better than it tasted.
Tuesday, February 06, 2018, 08:05 PM
I made the regular falafel. I do not think I did anything special. We ate it with rye bread (didn't buy pita) and old-but-surprisingly-still-ok harissa from a few weeks ago. Meredith made a za'atar dip.
Monday, February 05, 2018, 09:14 PM
Meredith made pumpkin balls like last time using the same recipe. She soaked the dates and added some oats. She also replaced some of the walnuts with almods.
She didn't really follow the recipe specially but just the general idea. It came out really wet though.
Monday, February 05, 2018, 08:45 PM
We had bought a big costco thing of turkey so I decided to make green chile stew. I decided not to directly follow the previous recipes (a,b), and instead combine them along with my changes from the first time plus the back of the chile bag.
I started with:
and sautéed them before adding
To that, I added (or eventually added later) to taste:
Meanwhile, based on the back of the (giant) green chile bag, I made a roux separately with
and let it get medium dark. I added (and adjusted to taste)
That was a massive amount of green chile but I also (correctly) figured it had a lot of water. Adding it frozen was a big mistake as it took forever to melt despite the water boiling around it. I actually ended up taking it out and microwaving it.
Anyway, once it was all melted, I tasted it and found it to be bland still. I decided to add more salt and Better than Bouillon, but also add
That finally helped. It was still far from as good as Golden Pride but I liked it. It came out pretty darn spicy though. And it really made way too much. I got five decently sized (4 ladle scoops or so) servings. I am not sure I would use this branch chile again. It was lacking in flavor, even though it was spicy.
I think next time, I will just suck it up and add "Flavor Enhancer" (i.e. MSG). I should look at a few other recipes too.
Sunday, February 04, 2018, 06:18 PM
Meredith made cannoli dip from Something Swanky (LOCAL). Many recipes she looked for used mascarpone but she found this one because it just used ricotta (easier to find and we can be sure to find it pasteurized).
She said it was super easy to make. And it came out pretty good. It was really popular at the super bowl get together. I thought it was a bit light making it almost too easy to eat, but that is really not a bad thing.
We served it with Brownie Brittle and some cinnamon gram cracker bites.
This will go into our party rotation for sure!
Wednesday, January 31, 2018, 07:03 PM
Meredith was craving a Rad Thai salad which we tried to copy before. While ours was fine before, Meredith wanted to try it again. She used ours as a basis for the ingredients (including the tofu) but was inspired by Minimalist Baker (LOCAL) for the dressing. Her notes were:
Notes for next time:
Wednesday, January 24, 2018, 09:09 PM
Meredith made Southern Banana Pudding like we had done before. There really isn't too much to say except it felt like it took forever for the pudding to set on the stove. Eventually, Meredith gave up but it cooled to be thick enough. I am not sure how you can really tell, but just a note for next time that it takes a while.
The other issue is that we made the meringue and let it sit for a while before adding it. I think that is why it has the funky texture at the top. It should still taste good though!
Notes:
Monday, January 22, 2018, 07:57 PM
I made carne adovada soup. The original plan was just to make carne adovada it turned into soup after I added the broth (described below). I guess it is not technically carne adovada since I also added chicken. The original plan was just to use pork but I bought too much chicken so I added that too.
This is really "made simple" version since I used store bought (Cervantes) red chile sauce. For meat, it was a about 1.5 lbs of pork shoulder heavily trimmed (so much less than that) and a chicken breast.
I marinated it overnight in a whole jar of sauce and then put it in the slow cooker in before work. I added to it:
I ran it on low for about 11+ hours while at work but it was too long. I think the pork somewhat disintegrated (as you can see in the top picture). It turned a bit into soup and the liquid, while a bit fatty, was pretty good so I figured I would call it soup.
It ended up only making four servings, but I think it is fine.
