Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 177
KitchenKatalog: Blog 177
Saturday, August 05, 2017, 03:00 PM
I made sous vide tenderloin using the same temps (and roughly the same times) as our anniversary -- 133.5°F for about 2-3 hours.
The only real chane I made was to heat the cast iron on the grill to keep the mess out there! It worked well, though left a sticky residue but that may have happened either way.
Meredith also made broccolini with tahini sauce. Good as usual
Thursday, August 03, 2017, 05:46 PM
I made Hot and Sour Tumeric Chicken Soup1 from Simple Thai Food. I actually followed the recipe pretty closely except I used Better Than Bouillon for the stock and, even though they say it is not the same, I used ginger for the galengal. I also used the powdered tumeric and I used chicken breasts. Oh, and we sliced the (fresh from the garden) peppers to increase the heat.
Despite following the recipe, we didn't love it. The tumeric flavor was just too overpowering. You could really taste the kaffir lime and the lemongrass though. It kind of reminded me of Tom Yum but not as good, or as sweet. Meredith really didn’t like it and didn't even end up eating hers.
So, it was a fun and new experiment, but it is not going to be into our normal rotation.
ALso, I do not think I was supposed to strain it but eating around the lemongrass and ginger was a bit odd.
U: guest, P: name of my Boston Terrier ↩
Tuesday, August 01, 2017, 08:23 PM
We made what has become our pretty standard Turkey Taco Skillets. Nothing particularly special but still really good, as usual. It made a lot of food and we have lunch too!
Really no changes other than our usual dicing the peppers instead of spiralizing them!
Tuesday, August 01, 2017, 02:59 AM
I really like the grene chile stew at Golden Pride. I did some reading and eventually found this Chow Hound recipe (Local). I decided to combine that (which is a 1:4 green chile to water ratio) with Santa Fe School of Cooking ( local) (which is 1:2 chile to water).
I also posted about it on reddit and got the following (abbreviated) response
The recipe [from Chow Hound] is fairly close, but the Frontier [and Golden Pride] stew contains ground beef, not pork. It also has cumin and MSG (MSG is also the secret to the Frontier's delicious hash browns).
My list of changes, off the Chow Hound was roughly:
I also used Better Than Bouillon. I let it simmer for about an hour (covered). I thought it was pretty good, though not as good as Golden Pride's. It was also very spicy! (which is not a bad thing).
I think next time, I may go a bit lighter on the green chile. Other than that, I am not sure what else but next time I go to Golden Pride, I will try to take better notes of the flavors.
Monday, July 31, 2017, 03:33 AM
**No photo**
I made pretty simple banana palettas using this New York Times recipe (Local). I really followed the recipe pretty closely except used 2% milk and did 1.5 large bananas.
Maybe it needed to freeze for a bit longer but it was hard to get out of the moulds and then it was a bit loose.
The flavor was pretty good. Strong banana flavors!
Monday, July 31, 2017, 03:14 AM
Meredith made Chicken a la Caprese. We pounded down two chicken breast to a uniform-but-not super-thin. We salt and peppered the chicken and then topped it with fresh (from the garden) basil and tomatoes.
We baked it for about 20 minutes at 375°F, then drained off some of the liquid and then topped it with mozzarella cheese and baked it for another 20 minutes or so.
Meredith also made some parmesan zucchini. She sliced it and then sprinkled salt and parmesan cheese and put it in the oven. We originally did it for about 20 minutes with the chicken but then upped the temp to 450°F and let it crisp a bit.
It came out pretty good. It made enough for dinner and lunch. The chicken was only subtly flavored. Could use some more flavor next time. The zucchini was also pretty good. I would have liked it to be more crispy, but I think Meredith was very happy with it.
Friday, July 28, 2017, 08:41 PM
I made sous vide pork tenderloin. As usual with sous vide stuff, I followed The Food Lab, and the recipe. Local recipe (with a PDF of the article there too).
I really basically followed the recipe pretty closely. I used a handful of fresh herbs from the garden plus a few shallots and some garlic. I sous vide cooked it at 145°F (Between the medium and medium-well doneness) for about 2.5-3 hours.
I seared it and added butter and shallots as the recipe suggests and then made a pan sauce. I had some trouble distributing the herbs, but I think the flavors all got there.
I also made elotes salad as we have before. Meredith actually directed but we followed the same basic idea as before, again with out mayo. We used jalapeños and no cilantro. Also some chipotle powder.
The pork tenderloin came out really good. It was really juicy and you could really taste the aromatics. Nice texture too! The elotes salad was also good. A bit spicy but still good.
Friday, July 28, 2017, 02:09 AM
I made Brussel sprouts hash as before. I fried up some bacon and then took it out (with most of the oil) and sautéed an onion. I then added the Brussel sprouts and sautéed them down. I added back the bacon and a bunch of mustard. Then topped it with an egg.