Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 168
KitchenKatalog: Blog 168
Monday, December 04, 2017, 08:38 PM
I made chicken sausage for dinner but decided to do it the sous vide so I could be 100% sure it was fully cooked but also not super tough.
I followed the Serious Eats (Local) at 150°F for about 1.5 hours and then finished them with some oil and butter.
I had a hot Italian link and green chile. Meredith had spinach feta. All chicken.
I really liked this method. Besides being a lot easier, it was also really juicy and tasted really good!
I also made asparagus by roasting it at 400°F for 6 minutes
Monday, December 04, 2017, 11:52 AM
**Photo to follow later**
Meredith made a Peruvian Sweet Potato Salad. Like the cauliflower last week, it is in the style of Tamar Adler" (who wrote "An Everlasting Meal") and was just:
I liked it a lot. It was pretty spicy too!
Note: The salad from the book is supposed to have lime-marinated shallots but there wasn't time this morning
Tuesday, November 28, 2017, 07:48 PM
I made the typical Lasagna Soup. I didn't really make any major changes, but I used sausage from Trader Joes instead of the usual Sprouts. I also topped it with some part-skim mozzarella.
I also added some zucchini. One was from Meredith's garden and was very tough.
Monday, November 27, 2017, 09:15 PM
Meredith tackled Day 5 Kitchn's baking school by making Cheese Souflé. The LOCAL page has the two recipes for that day copied in and a PDF copy of the Day 5 and those recipes.
Meredith went by the book on the cheese soufflé using a mix of gruyère and cheddar-gruyère cheeses. They were stressful but mostly worked. The started to collapse pretty quickly.
Meredith also made roasted cauliflower. It was "in the style of Tamar Adler" (who wrote "An Everlasting Meal"). It was made of:
Monday, November 27, 2017, 08:00 PM
Meredith went on a dip cooking frenzy and made Romesco, Mushroom Pâté, and Red Lentil Spread. She generally followed the recipes but with cilantro instead of parsley in the spread.
Also, she used sourdough rolls for the romesco.
Tuesday, November 21, 2017, 12:18 PM
Emily had texted me about how she made potatoes with the ribbon blade of her spiralizer and I decided to try it too. I spiralized a medium and a small Yukon gold potato. I then just tossed it with some oil spray, salt, and pepper. I roasted at 400 for 30 min. Should have done about 20-25.
Meredith made caprese of sorts with the last of her tomatoes. The basics
Ok had already bitten the dust so it was just tomatoes and mozzarella.
We also had leftover butternut squash with an egg.
Sunday, November 19, 2017, 09:56 PM
I made a Thanksgiving Lentil Salad (local)...except without the lentils. I used the recipe but made a ton of changes:
For the dressing:
Overall, we also:
We liked it a lot. It was pretty light and not too much work. We would do this again! The only real problem was that I needed it fit it all on one tray so it got a bit steamed instead of roasted.
Sunday, November 19, 2017, 08:26 PM
Meredith made Meringues for Day 4 of the The Kitchn Baking School using their linked recipe. See the LOCAL COPY for the recipe and also a PDF printout of both the baking school and the full original recipe.
The photos below really tell the story, but she used crushed freeze-dried ras berries to get the flavor and used some gel food coloring lined inside the pastry gun to get the additional colors. She also made mini pavlovas with (store bought) lemon curd and pomegranate.
Final note: She used cold egg whites to start which took forever to whip up but eventually worked.
