Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 229
Saturday, August 22, 2015, 12:00 AM
Fast, thrown together dinner. Scrambled 4 eggs with soy chorizo and a bit of green chili sauce. Then put it on toasted (quick way to heat) corn tortillas and topped more with green chili. Boring but fast, easy, and light (we weren't very hungry...)
Tuesday, August 18, 2015, 08:00 PM
I made Huevos Motulenos like last time, 2015-08-09. I did the same basic steps except, (a) I used butter (and probably a bit too much) and (b) I let the tortilla cook for longer. Also, as I mentioned I wanted to try, I use New Mexican Green Chili Sauce (Santa Fe Ole, "medium"). I really liked it with the sauce. While it was good last time, this was better in that it was less overpowering (though very spicy). Cooking them with butter helped make it crispier and richer. We also used grated Jarlsberg Lite cheese.
This really is a super easy and delicious meal. I just have to be careful not to overdo it....
Made into a Recipe Book Post
Monday, August 17, 2015, 07:48 PM
A Meredith meal if there ever was one (though this could give it a run for it's money).
We made basically made a Smorgasbord of different things. We had:
It was pretty good. Not a ton of food, but was certainly enough
Sunday, August 16, 2015, 08:00 PM
This was an AWESOME meal! We had leftover pimento cheese from last night. We bought cheddar-green chili bread from whole foods and made grilled cheese. Actually, Meredith made the grilled cheese and I made the tomato soup. The grilled cheese was pretty straight forward. Just butter, pimento cheese and careful heat.
We also made tomato soup entirely from leftovers. It was super simple since we did it in the Vitamix. We combined everything, and ran it on high for 5-minutes until it was super hot.
We had:
I do not think I added water, but I am also writing this pretty far after the fact so I may have and don't remember. At the end, we poured in a bit more buttermilk and then used a toothpick to make a cool design. Garnished with a nasturtium flower from Meredith's garden.
It was actually a pretty easy meal since we already made the pimento cheese. But is was so good. Decadent, flavorful, and [mostly] home-made!
Saturday, August 15, 2015, 03:00 PM
Meredith and I made pimento cheese for a party. Meredith had been holding onto this recipe for some time but never really had the chance until the party. The recipe is on this post. Meredith had taken the recipe from some book in Charleston, SC. We looked at a few recipes and this one sounded the best and also wasn't over the top.
Our changes to the recipe are as follows:
The dish was pretty good. It also seemed pretty popular at the party. We served it with bread and other crudités to dip. The bread went really fast and then people stopped eating it so we'll keep that in mind next time.
It also made an amazing meal the next night as grilled cheese.
Pimento Cheese
Local Copy -- U: guest, P: (name of my dog, all lower case)
Friday, August 14, 2015, 10:00 PM
Meredith had been playing with the Serious Food Lab Article: "Make Your Own Just-Add-Hot-Water Instant Noodles" so we decided to take it a step further and essentially make quick-ramen. Kind of like our Quick Pho, there are certainly compromises and the end result isn't (always) as good as a restaurant or the full-blown recipes, but they are close and are_much_ easier. Actually, this quick Ramen was even easier than pho!
Meredith really just did it to taste so I cannot exactly say a recipe, but she made the broth with
Essentially, it is a miso-ramen but since we also used some soy, it can be considered a miso-shoyu ramen. But, miso was the main flavor driver. We also added dry shitaki mushrooms to the broth while it was cooking
For toppings we used some broiled baby bok choy, enoki mushrooms, pickled ginger (very salty kind) and soft-boiled marinated eggs. And, we use real ramen noodles from the asian market.
The eggs gave us some trouble. We started them the day before. We tried to use the steamer method for 6 minutes but they didn't peel well and were way too undercooked. We put those back in for a bit but only managed to save one out of the four (we and/or the dog ate the rest). We tried again to steam for 8-9 minutes. That worked slightly better but not perfectly. We marinated the four eggs in
We didn't have mirin which is why we used the sherry. We also used a paper towel and capillary action to attempt to better fully coat them. The eggs were ok, but there is room for improvement.
Overall, this was really good. Not as "rameny" as a restaurant but we still really enjoyed this. It was kind of like miso soup but no fishiness (no dashi). It didn't have the mouthfeel, stickiness, or smokiness of a tonkatsu based ramen but Meredith considers that a bonus.
We will perfect this recipe and document it better
Original Wordpress ID and Date: 10226, 2015-08-14_220000
Wednesday, August 12, 2015, 10:00 PM
Meredith and I made fresh rolls with tofu for dinner. We used the pressed and marinated tofu from Trader Joes. It is pretty good stuff that is so pressed that you don't even need to cook it. The fillings (mostly pictured below) were carrots, cucumber, yellow pepper, tofu, and "power greens". We also had cilantro, mint, and basil (the latter two fresh from the garden). Note that they were rolled with 22cm rice paper.
We originally were just going to use sweet-chili dipping sauce, but it was kind of boring so we threw together a red-curry peanut sauce. I took peanut butter, red curry paste, some water and some toasted sesame oil. I microwaved then mixed and added more water to thin.
We also had another tomato cobbler portion, though we struggled to get the biscuitsto rise well.
Original Wordpress ID and Date: 10223, 2015-08-12_220008
Tuesday, August 11, 2015, 10:00 PM
This was a very quick and easy meal. We took zucchini noodles and quickly tossed them in a pan with romesco to coat (and cook the noodles a bit). We then topped it with garlic and herb chicken sausage (from Trader Joes). Very simple and relatively low-point meal.
Original Wordpress ID and Date: 10219, 2015-08-11_220059