Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 166
KitchenKatalog: Blog 166
Tuesday, January 09, 2018, 07:48 PM
I made turkey marsala. I used the same recipe as last time except I did it with ground turkey. I first browned a pound of lean turkey and set it aside. I then sautéed an onion and later added a big thing of mushrooms. After they were browned, I took them out of the pan and proceeded with the recipe for the sauce. (with 1/2 and 1/2 instead of cream)
Once the sauce was all together, I mixed back in the mean and veggies. While they were simmering, I made a serving or two of linguine and spiralized 3 yellow squash.
I mixed it all with the heat off so as to not cook the squash too much (which worked but did cool the sauce). It made four really big servings.
I liked it though it could have used a lot more salt! I liked how easy it was by not having to make the meatballs separately!
I would do this again. It really isn't too unhealthy. It was just 3 tbsp of butter in the whole thing.
Sunday, January 07, 2018, 08:48 PM
While I had reuben bowls, Meredith wanted [Pasteurized] Eggs benedict. I pasteurized the eggs in the sous vide at 135°F for 3 hours (actually, you're only supposed to do 2 but we were running around).
I followed the same hollandaise as I had been doing. I again did the pesto but I tried to add the pesto after making it but it didn't work well. Next time, I think I would go back to putting the pesto in the butter.
I did use a new trick. To add the butter without making a huge mess, I poured the butter onto the lid and let it seep down slowly!
Meredith fried up the poached eggs. We also heated the [no nitrates] turkey until it was steaming.
It was pretty good. A bit too lemony and I wish it were hotter (again, I added the frozen pesto afterwards)
Sunday, January 07, 2018, 08:28 PM
I've been looking to make this for a while! It is basically a reuben in a bowl. I started with rye berries (had ot buy them on Amazon) and cooked them (1 cup) with the directions on the bag. I drained a thing of sauerkraut and then mixed it with some frozen caramelized onions. I chopped up a bit over a 1/2 pound of Boars Head Corned Beef and lacy (low fat) swiss. Finally, I used Kraft Fat Free Thousand Island.
I liked the idea and it was fine. Not the most amazing thing by far. Not sure if it healthier than a real sandwich. I was actually originally going to make two servings out of it, but it grew so I made three!
Friday, January 05, 2018, 08:57 PM
Meredith made twice baked potatoes as she had done before.
After baking them for ~1.5 hr at 400°F, and letting them cool, she hollowed them out and made the filling with:
We skipped the horseradish since it was past it's date and we played it safe.
Meredith did the second bake at 350°F for 30-40 minutes.
I made a quick topping by sautêing some (no nitrates added) roast beef and then some spinach. We topped them with some leftover cheddar
They were really good. Meredith did a really good job with the filling! Carb filled meal but still not too bad.
Next time, I would add some caramelized onion.
Wednesday, January 03, 2018, 07:54 PM
Turkey Tacos using store bought taco seasoning. As like the last time we used premade seasoning we prefer the orginal's seasoning more
I forgot cilantro. And I went heavier than the cheese; both in it and on top (but still not too much)
Tuesday, January 02, 2018, 09:12 PM
Lasgna Soup with some tortellini. Nothing else special except this was my first time using the enameled cast iron pan
Monday, January 01, 2018, 07:45 PM
I made extra spicy Japanese curry. Well, they claimed it was extra spicy but it could use more even after adding 10 Thai Chili’s and Togarashi.
I just used onions, potatoes and carrots.
I also made brown rice at 2:1 with some butter to start. I did it for about 50 minutes.
Tuesday, December 26, 2017, 09:14 PM
I taught Ann how to make my Dad's Biscotti. Our goal was to follow the recipe pretty closely, but we ended up straying from it.
First, we struggled to grate the lemon peel so to make up for it, we used the juice of a whole lemon. It gave it a stronger lemon flavor.
The bigger issue was that I was helping to assemble and accidentally added a Tbsp of salt instead of tsp. To help counter it, we tried to add a bit more sugar. (1 1/2 instead of 1 1/3 cups)
It was not a dense of a dough as usual. I think it is because we did not use weight for the measures so it may have been a bit low. Either way, not too much different.
They did spread a bit while baking and also burned a bit (this is my first time making them at sea-level and it was a dark colored pan). But not too bad, We used a good knife to cut so that also helped a lot!
I think it came out pretty good overall! And it was fun to make.
