Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 230
Sunday, August 09, 2015, 09:30 PM
We made a really cool meal. It was tomato cobbler with pan-seared salmon. The cobbler was the main attraction.
We used a Joy The Baker recipe(local) recipe. We made a ton of changes based on the King Arthur Flour guide (local link -- normal password). Our changes to the biscuits based on the altitude were as follows:
Our other changes to the entire thing based on personal preference were:
I think that was about it. We followed the recipe otherwise. We did the initial cooking of the tomato stuff together together but then divided it into individual portions for the final cooking. Also, just to note, we cooked everything in the Breville min-convection oven instead of the main oven. To form the biscuits, we used a drinking cup.
They came out really good.The biscuits were tasty and well risen. Maybe a bit tough compared to others, but pretty good for our first try and for high-altitude. We cooked two tonight, saved two for later in the week, and froze the rest. (note, later in the week, we made this but the biscuits didn't want to rise then. I think they needed to be more room temperature to start but I really don't know)
The salmon was the typical seared salmon with fresh (from Meredith's garden) rosemary. The pieces were thin leading them to be a bit overcooked.
Tomato Cobbler with Blue Cheese Biscuits (from Joy The Baker)
local copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 10214, 2015-08-09_213026
Sunday, August 09, 2015, 02:50 PM
I had listened to a story on NPR about basted eggs and they talked about their huevos rancheros. I liked the idea so I used it for inspiration but I kind of did my own thing.
The steps are below. Overall, it was really, really good. Lots of interesting flavor with good textures. I really liked on my serving how crispy the tortilla got but the egg was overcooked. On Meredith's, I cooked it for less time which meant her egg was better but the tortillas wasn't as good. Next time, I would let the tortillas cook a bit longer before topping.
Also, upon further research, we found that what we actually made was closer toHuevos motuleños. Also, while this was very good with the salsa, next time, I want to try some New Mexican green or red (or both) chili sauce
Anyway, the instructions and steps are below:
I started by heating three corn tortillas on a lightly oiled (pammed) pan. Once one side was hot, I flipped them and moved on (but see note above about the timing here)
I then sprayed them again with pam and make sure to get the exposed metal parts too. Then I topped it with two eggs and a handful of drained black beans
Next, I added Pace Hot Picanté Sauce/Salsa, and low fat feta cheese (strange but it's what we had and the saltiness was good)
I covered it and let it cook around medium until it was finished.
In the mean time, I cooked some thick center-cut bacon in the toaster. I cut that into smaller pieces and topped: (same photo as at the top):
Made into a Recipe Book Post
Original Wordpress ID and Date: 10203, 2015-08-09_145007
Friday, August 07, 2015, 09:55 PM
I made chicken fajita tacos. There wasn't too much to it. I actually kept is super simple. I sautéed onions, a bit of bell pepper (what we had left) and a few other hot peppers. I pounded two chicken breasts thin and then did them on the grill pan. All of this is pictured below. (we only ate one of the breasts)
To keep it easy, I only used one seasoning: adobo seasoning frombadia. Made this really easy but also good and flavorful.
Served on heated corn tortillas with avocado and cilantro. Could be more interesting next time, but this was fine for now.
Original Wordpress ID and Date: 10195, 2015-08-07_215517
Tuesday, August 04, 2015, 11:50 PM
We still had leftover halloumi and Meredith had come across this recipe for Keftedes (local link below). We prepped this the day before which made cooking easy.
However, we made a good number of changes including:
So basically, it was inspired by the recipe, We also completely changed out the sauce and instead used some romesco with oven-roasted chopped tomatoes.
They were very good. A lot of interesting flavor with a Mediterranean note (read: I tasted olives despite there not being any but still liked it...probably the feta).
However,note for next time: use non-stick aluminum foil!
Quinoa and Halloumi "Keftedes" (from Souvlaki for the Soul)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 10184, 2015-08-04_235026
Monday, August 03, 2015, 11:50 PM
Pretty standard Fawafles topped with a poached egg and some Sriracha. But what was really good was the side dish, spring peas with prosciutto.
Meredith made thing just kind of winging it. She started with some olive oil and sautéd one onion, diced plus salt to taste. She then added some butter and 2-3 pieces of prosciutto, chopped. Threw in a bag of fresh peas (Trader Joes). Let that cook down for a couple minutes and then added white wine (cheap wine from Trader Joes but not "cooking wine"). Let that reduce for a minute or two. Garnished with fresh chopped mint from the garden.
It was pretty fast, simple, and delicious. Probably a lot of starch but otherwise not too unhealthy.
Original Wordpress ID and Date: 10181, 2015-08-03_235006
Saturday, August 01, 2015, 11:45 PM
We made a replica of one of Meredith's favorite meals she had in Australia a while back. We marinated halloumi cheese in Franks Red-Hot for at least one night. We then grilled that (on the cast iron) and roasted eggplant, onions, sweet potatoes, and mushrooms.
We served it open face with "Power Greens" on (semi-stale) baguette. Everything was really good and it is interesting that there is cheese that can stand up to the grill (I wonder how paneer would do?). The roasted veggies were really good; especially the onions. We'll do that again.
Original Wordpress ID and Date: 10178, 2015-08-01_234522
Friday, July 31, 2015, 11:05 PM
Meredith put this meal together. It was basically like antipasti and/or tapas for dinner. A very Meredith style meal.
On the main cutting board (clockwise):
The salad (pictured below) was a burrata (Italian cheese that was like mozzarella on the outside and ricotta inside) with prosciutto, "power" greens, and black and green figs. The green figs were fine but the black ones weren't quite ripe so we tried to brulee them (See the photo below). The salad was drizzled with balsamic vinegar.
Finally, we had Tuscan melon (fancy cantaloupe) to be eaten alone and paired with the cured meats.
The meal was a lot of prep but really, really good. Lots of variety and good complimenting flavors. My fav was mixing the salty and dry (and lean) bresaola with the almost creamy burrata.
We would do this kind of thing again!
Pickled Grapes (from Smitten Kitchen)
local copy password is the name of my dog, all lower case)
Original Wordpress ID and Date: 10171, 2015-07-31_230541
Wednesday, July 29, 2015, 08:40 PM
We made our standard roasted cauliflower with Soy Chorizo. Nothing too special. We may have overcooked it a bit since it was dry. Also, I tasted a piece and thought it needed a lot more salt. Sadly, the small piece I had was the exception and the thing was way too salt. Note for next time, with these ingredients, thing twice before salting.
Original Wordpress ID and Date: 10160, 2015-07-29_204035