Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 172
KitchenKatalog: Blog 172
Saturday, October 07, 2017, 02:25 AM
I made sous vide carrots from Serious Eats (LOCAL). I basically followed those directions exactly except I heated the bag in the microwave for about a minute to loosed to hardened sauce. (I premade them earlier in the week)
The sauce eventually thickened and acted as a glaze, but I was kind of disappointed. They tasted like...carrots! I was hoping they would have a stronger flavor and be a bit sweeter. It may be because they are older (or it may just be because they are carrots).
I also roasted delicata squash. I just did the same as I do for Kabocha: 375°F for 30 minutes, flipped half way. And chicken sausage.
Not too hard, but not amazing.
Thursday, October 05, 2017, 01:58 AM
I made pasta and chicken with a home-made pesto cream sauce.
The base of the sauce was béchamel sauce from The Kitchn (LOCAL). Followed their recipe for the base except, I used just 4 Tbsp butter (instead of 6). I also used 2% milk. I may have made the roux a bit too dark, but it is hard to tell. When I added the milk, it super bubbled up and boiled (nearly going over the pan). I feel like that is not supposed to happen, but it didn't curdle and eventually thickened.
To make it a pesto-cream sauce, I added a good bit of salt and some frozen pesto from Meredith's garden last year (same we used here). I also added a tiny bit of parmesan cheese. (I had to adjust the pesto and salt and I went)
Meanwhile, I cut up rotisserie chicken (it's what we had) and prepared the pasta. We used a Zucchette pasta from Trader Joes (pictured below). I had also already steamed a decent amount of broccolini.
At the end, even with the reduced amount of flour, it was still a bit thick so I added some of the water from the pasta.
I added the chicken and the pasta and served Meredith's separately. I then added the rest of the broccoli and combined it all (and made a lunch portion. I hadn't planned on it, but it made a ton of food).
We were really happy with it. The cream sauce was pretty easy, and given that it was 2% milk, it wasn't too unhealthy. And the massive amount of broccoli helped bulk it up! I would do this again when we are in the mood for pasta. It was also nice having the frozen pesto to just throw in
The pasta:
Monday, October 02, 2017, 08:33 PM
I premade the usual Chicken Pot Pie. I premade it last night and heated it up tonight. The basic notes were:
I think this was extremely good. I think it was the milk and the anchovy paste that really helped. I would happily make this again with those changes!
Sunday, October 01, 2017, 08:40 PM
Meredith made Thai Crab Cakes following that recipe except actually using (home-grown) thai chile peppers instead of jalapeños and some of a larger bell pepper instead of little ones.
Not much more to it. They held together pretty well.
Sunday, October 01, 2017, 08:16 PM
Meredith made pumkin bread (local).
Her changes were:
It was pretty good but could be sweeter. And our baking soda may have been past its best by date. It didn't puff up very much, but it was still pretty fluffy.
Saturday, September 30, 2017, 07:36 PM
Meredith and I made green chile stew like last time. We again based it on the this recipe but also added cumin and, this time, we used anchovy paste for some glutamates. We didn't write down or specifically follow any of the recipes, but went by taste. (and basically doubled everything, plus used turkey). We also didn't use tomatoes.
I also used about 2 cups of fresh roasted green chile (with probably more seeds than we should have left). We let it simmer for about an hour. A lot of this, maybe too much, was by taste and I do not remember everything we used in it. I do think the anchovy paste worked ok for the glutamates.
Friday, September 29, 2017, 10:54 AM
Meredith and I made turkey meatballs with sweet potato spaghetti. We used this Inspiralized recipe (local). We actually just used the meatballs from that recipe with a few minor changes:
We also spiralized some sweet potato and cooked it with the meatballs to soften them. We then tossed it all with the Delallo sauce.
It was actually pretty easy. I think we would do that again.
Monday, September 25, 2017, 07:01 PM
This meal was nearly entirely Meredith's making. She made a double batch of Frijoles a la Charra (with Jalapeno pinto beans). We did the usual pressure cooker beans, using the natural release. next time we will cook it for longer at pressure and then do a quick release since they mostly got a bit mushy!. But other than that, they were really good.
Meredith also made caprese again using basil and tomatoes from the garden. We used burratta cheese which is a bit messier but really good!