Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 199
Sunday, November 20, 2016, 02:54 PM
I made the Pomegranate, Kale and Wild Rice Salad with Walnuts and Feta, though with a mix of baby kale and arugula. I followed the recipe pretty closely though I used some butter for half or so of the oil. I also added a few cloves of garlic.
I think that was about it. It made a a good amount of salad but I was hungry so that was good.
Sunday, November 20, 2016, 11:54 AM
Meredith and I made Pavlova like we've done once before. We followed the recipe basically to the letter on both the meringue (which we made in the morning) and the whipped cream. I did end up going an extra 10 minutes in the oven since it didn't look done.
We topped it with pomegranate and some sliced persimmon, sliced to try and show the star-pattern inside.
I thought it worked pretty well. To quote Meredith, it isn't an indulgent dessert, but it is pretty good. And, pretty healthy as far as desserts go! It was also surprisingly easy, other than having to wait around for the 70+ minutes to cook.
You can kind of see from the picture that it really does get crispy on the outside but nicely gooey inside.
Saturday, November 19, 2016, 04:10 PM
Meredith and I made brussels sprout hash with bacon. We started with four slices of Whole Food Black Forrest Bacon which we fried up in the pan. When that was getting crisp, we threw in a bag of sliced brussel sprouts plus
She also deglazed it as we went with some white wine.
It was a nice, quick, and easy lunch. We didn't want or need a ton of food since it was late, so this worked well.
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!