Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 169
KitchenKatalog: Blog 169
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.
Thursday, November 16, 2017, 08:15 PM
I made the usual patatas bravas with a few changes (that I since added to the page). I added some whole milk (maybe around 1/4 cup, probably less) and a big squirt of anchovy paste for extra umami.
I liked it a lot with these changes. It was extra rich!
I also did a mix of yukon gold potatoes and a rutabaga. It overcooked them a little bit.
Tuesday, November 14, 2017, 07:41 PM
Our standard roasted cauliflower and soy chorizo. Nothing special but easy and good!
Monday, November 13, 2017, 08:34 PM
Pretty standard one (I need to make a page for it!) but on Meredith's suggestion, I used ground turkey. She doesn't always like the texture of the shredded and this was much easier. I also had a huge amount of home-grown zucchini. And I further bulked it with mushrooms.
It was pretty good. Maybe a bit less flavorful but not bad.
I also made a tiny one since I had so much leftover stuff.
Sunday, November 12, 2017, 08:16 PM
I made sous vide steak using the Serious Eats method/times and more roasted brussel sprouts. I remembered to put roasted chestnuts in as well!
Also had extra gougères
Sunday, November 12, 2017, 07:35 PM
Tonight I completed the second and third day of The Kitchn's Baking School, which entailed making Pâte à Choux and pastry cream. I decided to split the dough and make half cheese gougères and half cream puffs. I followed the directions very closely for the dough, and ended up using all 4 eggs. It still seemed really thick, but I went with it. Then I divided it, put half into the piping gun and piped the shells for the cream puffs. It was a bit tricky getting the dough into the gun. After that, I folded about 3oz of grated gruyere and a scant tablespoon of chopped fresh rosemary to the remaining half and piped that. From there, I just followed the timing in the recipe, keeping to the lower range of the baking times. They came out really well! The gougères are really light and airy, reminding me of cheese straws, but we haven't tried the cream puffs just yet. I would definitely make the gougères again, maybe with Parmesan and a different herb.
For the pastry cream, I followed the recipe pretty much to the letter. I felt like I probably could have skipped straining it, as there didn't seem to be any lumps. After about 2-3 minutes, it started to thicken, and it was pretty quick from that point on. It’s a very quick and easy recipe. Next I piped the cream in into the puff shells by poking a small hole into the shells and filling. They were also really good, though I probably overfilled them based on how much pastry cream I went through.
