Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 184
KitchenKatalog: Blog 184
Sunday, April 09, 2017, 01:54 PM
This was a nice and simple lunch (and also one of the three times we grilled today). We simple got most of the gills out of a portabella mushroom cap and used that for pizza. We used some jarred tomato sauce leftovers, some part-skim cheese, and some salami (under the cheese). Meredith also used ricotta on one pizza and some fresh oregano on others.
This was pretty simple and good!
Thursday, April 06, 2017, 10:28 PM
I made grilled chicken with the harissa version of what we did before. I used leftover harissa from the weekend. I made it the night before and again tried to slice it thin. Folding it onto the skewer worked ok, but I think I want to try to just cube it next time.
Otherwise, it was pretty good. A bit spicy from the harissa.
We served it with arugula and in pita. I think this worked really well. The flavors worked well together.
Wednesday, April 05, 2017, 10:40 PM
Meredith and I made "Meredith Style" Chicken Marsala as we've done a few times before.
There really wasn't much to the meal. Meredith sautéed some onion, mushrooms and then asparagus then deglazed and simmered down marsala.
I did the chicken but I decided to cube it first to make it easier. As it was nearly finished, I deglazed with the marsala and then poured it into the main dish.
Easy and delicious as usual!
Monday, April 03, 2017, 09:13 PM
Super simple meal. Broccolini with the leftover tahini sauce from yesterday and some Jalapeño chicken sausage
Sunday, April 02, 2017, 09:38 PM
This was a super easy and simple meal. We bought large shrimp at Costco (shell on but deveined) and skewered and grilled it. I used some Old-Bay which gave it some flavor, though most was lost on the shell. I did it on high for 2 minutes on the one side and just one on the other.
Meredith made broccolini like our anniversary (the broccolini) and with tahini sauce like 2017-02-26. She used the recipe from that page but added a bit extra water, lemon, and salt to help thin it.
And was a bit of leftover feta.
It was really good and super easy! We would do it again.
Saturday, April 01, 2017, 06:30 PM
Meredith and I hosted a game night for my work group. We wanted it to be low key and didn't do a ton of home made food.
We just made a few of the things. I made a batch of "Cava Style" Harissa as usual, though I really need to tune down the spice a bit.
Meredith made pub cheese and marinated feta. The pub cheese was based on How Sweet Eats (local1). She mostly just did it to taste but with the following notes:
For the feta, she read this post by David Lebovitz for the general idea but basically just did
Pictured:
Not Pictured:
U: guest, password: name of my boston terrier ↩
Thursday, March 30, 2017, 12:00 AM
We bought a really big bag of onions since they were cheap, but they were starting to go bad so I made a huge batch of caramelized onions with about 10 onions (and used the mandoline to make it doable).
I caramelized it on low temp for about 1.25 hours (it takes longer with a big batch)
Wednesday, March 29, 2017, 03:00 AM
I made the standard(ish) turkey taco skillets except I went heavy on the spices and used extra pepper and about 1.4 lbs of turkey. I kind of just winged it anyway. And then topped it with cilantro and cheese.
Not much else to say but it was pretty good as usual and gave us lunches too!