Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 197
Friday, November 18, 2016, 09:17 PM
We had a Meredith Meal and also some calabacitas. We usually have more veggies but this time we did the calabacitas.
For the "Meredith Meal", we had the the following:
The calabacitas were our pretty typical ones. Like I talked about here the trick is to use butter. Not to go crazy on it, but just to not skimp either. I did onions and three (!!!) serranos plus a bunch of squash. I let it go until the onions have nicely caramelized.
Whole Foods will apparently cut off the fat for you. It was great! They could cut it super thin and you aren't paying for what you don't want. ↩
Thursday, November 17, 2016, 07:58 PM
I've had a lot of really good fried brussel sprouts with different seasons at some restaurants. They always had a bit of a SE Asian flavor, I figured we could get close by roasting them and then using some seasonings. I roasted them at 450, face down, on pre-heated pans.
I made the Vietnamese Wings Sauce, again not actually doing it on wings like last time I basically halved it with a little extra water. I did do the garlic water and stuff but I fried them with a lot less oil. I ground the sugar in the spice/coffee grinder which worked.
I cooked down the sauce (though not enough) and then put the roasted sprouts and tried to let it cook down some more. It kind of worked, though they got a bit water logged. I should have cooked down the sauce a bit more so it coated more and soaked less. Next time...maybe. We may try to find some other sauces too. Especially since Meredith doesn't like the smell of the fish sauce.
Meredith also made scallops. They were on sale so we got a good bit and seared them with some salt and pepper. I think we know why they were on sale. Only a few had a lot of flavor. It wasn't Meredith's cooking; it was just kind of bland scallops.
Wednesday, November 16, 2016, 07:34 PM
I made the usual falafel. I actually made it yesterday and made a double batch and froze half. It was pretty standard except I used apple cider vinegar instead of the lemon and I went heavy on the oil and spices. I actually made these changes to the recipe. Meredith liked it a lot and I thought it was pretty good too.
I also made kabocha squash (400°F 30 min w/ a flip 1/2 way). And Meredith made her normal Tzatziki
Tuesday, November 15, 2016, 07:57 PM
I made Jerk Chicken Tacos with the extra jerk chicken from 2016-07-31. We had made a ton of it then and froze a bunch. (I think we have one left). I reheated it from frozen by lightly steaming it to let the extra water pour off. I then drained it and cooked it right over the heat with a bit of water. Not surprisingly, they were a bit chewy. But still very good!
I also made some stir-fried eggplant. It was the asian style. I cut it into longish pieces and stir fried them with a bit of salt until they were soft. I then added a little bit of Soy Veh. Just enough to cook onto it and add flavor. I liked it a lot, though Meredith thought it was a tad salty.
Wednesday, November 09, 2016, 07:31 PM
Meredith and I made what we've decided to call "Meredith Style" Chicken Marsala. It's not really classic chicken marsala, but we've decided that's what we'll call it.
Anyway, we followed the same idea as the first time. We had a ton of mushrooms so it was a bit too much but other than that, we liked it a lot!
Tuesday, November 08, 2016, 12:00 AM
Meredith and I made Beer house clams like we did before. We had to use frozen clams because its Albuquerque. We've used them before for mussels and they were fine, but these weren't as good. Some didn't open, some were sandy, some were fishy, but most were fine. I would (hesitantly) try the clams again. We steamed them a bit just to heat them up from frozen. This way we could still use the liquid later in the recipe.
We followed the general idea of the recipe except we didn't have green onions. We used a quarter of an onion for the white parts and some chopped up chives for the greens. And the Thai Basil was 100% home-grown (from seed). And we skipped the garlic. And we used serrano peppers (which filled the room with cough-inducing smoke).
The soup was the standard Roasted Broccoli Soup. There was a lot of broccoli so I used a lot of water...maybe too much. We again added a bit of soy sauce and worcestershire. I kept adding some more seasonings, but it was just a bit bland today, though a little bit of salt when we served it, it was fine.
Monday, November 07, 2016, 07:39 PM
Meredith and I made Kimchi Fried Rice from Food52 (local 1). We followed the recipe pretty closely but with less rice. Actually, we made 4 cups of dry brown rice and stored 3 bags in the freezer. I did the rice with 2:1 ratio water, to rice. Toasted the rice in butter for a bit then added water. Simmered covered for 50 minutes then rest for 10.
Anyway, we used 1/2 a pack of the Super Firm tofu cubed and stir-fried as the main meat. We also went heavy on the soy sauce. The Kimchi was the one pictured below.
We didn't have all of the other optional ingredients but we super, super bulked it up with 1/4 head of cabbage (plus a little) and a huge amount of sugar snap peas.
It made a lot of food though it was really just the rice ad tofu with calories/points.
I liked it a lot. It wasn't as good as the restaurant one Meredith had a little while ago but it was still good. I used nearly the full thing of kimchi. Next time I would use it all since this was pretty good.
And, we got to have meat-free Monday!
U: guest, P: name of my dog, all lower case ↩
Saturday, November 05, 2016, 05:46 PM
Apparently, one of the new hipster trends is sweet potato toast. You thinly (~1/4 in) slice a sweet potato and then toast it. We tried just that, you we had to run the toaster on the highest setting twice.
Anyway, we had done it earlier in the day with cream cheese (not pictured) and it was kind of cool so we tried it again with different toppings.
We did:
They were all pretty cool. Not sure if I would say they take the pace of real toast, but fun and new.