Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 212
Sunday, April 17, 2016, 09:48 PM
We realized we hadn't had taco stew in a long time so we decided to have it. We used the regular recipe but also added some worcestershire (which worked pretty well). Not really much to it. It is a simple and easy meal.
Oh, and we used tons and tons of zucchini
Saturday, April 16, 2016, 09:31 PM
Looks gross!?!?! Yep!
We were invited to a "Mad Science" party like last year. We tried to make Foi Thong from Siam Sizzles (local). The general idea is that you pour egg yolks into bubbling simple syrup.
Rather than do it with Jasmine syrup, we steeped the simple syrup with lavender. We made a bag with cheese cloth. The flavor of the lavender was really, really evident and good.
But, I do not know if it was the lavender, the cast iron pan, or something entirely else, but half (or more) came out black and icky. I mean, really, really icky colored. The syrup was not black at the end so I am really not sure how it came out so black.
Either way, it was really not something we wanted to serve. And, despite doubling it, there really wasn't enough.
So, we pivoted and made Ramen Rice Krispie. Sure it was something we've made before but it was certainly interesting and different so we went with it. We just followed the recipe except doubled the butter as noted. They came out pretty good. I like this recipe, even if it is strange
Thursday, April 14, 2016, 05:09 PM
We had some more raw beef we had to use up (didn’t end up having time for beef jerky) and we wanted something easy. We had taco meat the other day, so decided to do something different and make kofta tacos.
We used the kofta recipe but instead of mixing it all in raw, we sautéed the onions and then added all of the other stuff.
We didn’t have cucumbers so we just made a dip with za'atar and greek yogurt.
I tried to heat the tortillas in the oven which worked ok but not as well as when you do it on a flat pan (or, say, a griddle). But it let me do more at a time.
It actually came out pretty good. The beef had a lot of flavor and it was easy enough to make. I would do this again. Though, I thought the beef was more flavorful without the other stuff.
Wednesday, April 13, 2016, 12:00 AM
We had to be some place so this was a fast, easy, and healthy meal. Meredith made Indian Scrambled eggs from this The Kitchn recipe (local). She stayed pretty close to the recipe except skipped the cilantro and bird's eye chili (we were out cilantro and the bird's eye went bad) and used some Sriracha in place. She also did use the tumeric.
It needed some salt (she forgot to salt it as it went). Th ginger bites were actually really, really good.
We would do this again when we want something as easy as eggs but more interesting.
Tuesday, April 12, 2016, 09:00 PM
It was already around 8:45 and we needed dinner. We also had some defrosted ground beef that we had to use so I made the regular huevos rancheros and then also added taco beef. It worked fine and was a good way to get some extra protein in there.
Sunday, April 10, 2016, 12:45 PM
We had bought mussels for the day before but decided to save them. Given that we live in the dessert, our only real option was frozen ones. Actually, this is the first time I've seen frozen, unsauced mussels. If you read around online, they are generally looked down upon, but I thought they were pretty good.
We tried to make a sauce out of white wine, shallots, garlic (and maybe onion?). We also added some water as per some suggestions. When we steamed them, I think they released a ton of water. The mussels were really good (maybe a bit chewy but really not bad) but the sauce was super, super wet. We will work on that part of it.
We also roasted the following vegetables:
Really nothing too fancy but it was good.
Saturday, April 09, 2016, 09:29 PM
We made a sous-vide steak on salad. We were going to make two small steaks and something else, but we weren't very hungry so we just did the steak and a salad.
We sous-vide cooked it like Valentine's Day but since this was sirloin, we did it as 57°C (134.6°F1) which is hotter than for tenderloin but makes sense for sirloin. We set the slow cooker on High and set the tolerance as low as possible. I didn't super watch it but I know the temperature fluctuated a bit.
Also, I got the water to the right temp and then added the steak. This brought the temperature down a bunch and got messed up. Next time, I will try to get it to temperature with the steak in there already.
It cooked for about 2 hours. I then topped it with a bit of oil, salt and pepper, and then seared it.
They came out ok. A bit overcooked given how thin they were. And they were just not a good of a cut of meat. Also, there was some liquid from the steaks which I used a dressing on the salad.
The controller only work in °C ↩
Thursday, April 07, 2016, 09:03 PM
Meredith has been really wanting to make something like Torchy's Taco Brushfire. Their description is:
Brushfire:
Jamaican jerk chicken, grilled jalapeños, mango, sour cream & cilantro. served with diablo hot sauce on a flour tortilla.
So we tried to make something similar. We used a Nigella Lawson via The Food Network recipe (local -- with lots of reformatting).
We followed the basic recipe with the following changes:
We shredded it with a bit of marinade paste (there was a lot). We made the tacos with heated corn tortillas, the chicken, sliced mango, cilantro, greek yogurt (instead of sour cream), and some bottled Diablo sauce from Torchy's. We actually made 6 chicken breasts and froze a ton of the chicken for another day.
The chicken was pretty good though not really anything like Torchy's. But the other toppings combined to make it at least resemble Torchy's (makes sense with the sauce).
Overall, I think we would do it again, but maybe with a different jerk chicken recipe (though we first have to use up these leftovers)
Home style Jerk Chicken (from Nigella Lawson via The Food Network)
Local Copy (U: guest, P: name of my dog, all lower case)