Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 236
Sunday, April 05, 2015, 08:40 PM
Meredith and I made a vegan ceviche from a Karla's Closet Recipe(and local link below). We followed the recipe roughly except we added black eyed peas (to add bulk and make it a meal) and Meredith added cumin and some other pepper powder. We let it marinated for 1-2 hours. It was very simple and a nice light meal.
Vegan Ceviche ["NO SEAFOOD"] (from Karla's Closet)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9816, 2015-04-05_204016
Saturday, April 04, 2015, 12:40 PM
I made Maceringues (Macaroon-Meringues) for passover. I used the same recipe as last year. Last year, I said I was unhappy with how much I (didn't) froth the eggs. This year, I followed the suggestion in the recipe and did the meringue style. I toasted the 14oz bag (see last year for discussion) of sweetened coconut and followed the recipe otherwise. I think I let it go a bit longer than before to really get it cooked. It worked pretty well. Maybe a bit wet inside from the short cooking time for meringues but not bad.
Photos
This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.
Original WP Post ID: 9813
Original WP Pub Date: 2015-04-04_124040
Thursday, April 02, 2015, 10:40 PM
I made walafels from frozen dough and topped it with a fried egg. The pictured one was fine but my first was horrible. It stuck so badly. From now on, I will always oil/pam the waffle maker. No exceptions!
Original Wordpress ID and Date: 9807, 2015-04-02_224031
Thursday, April 02, 2015, 08:40 PM
I prepped lunches for a few days. I made a large thing of cauliflower rice with cilantro and lime (but no cheese). I was only going to make two servings but there was so much rice that I extended the shrimp and made beans.
To the rice, I added shrimp which I sautéd with salt and a generous amount of chili powder. I sautéd beans with lots of garlic powder and dried onion. I also sautéed/fajitaed (yes, that is now a verb) onions and peppers. Topped it with cilantro and made a nice meal.
It was also supposed to be pretty low point. There was 2.5 oz of shrimp (2 pp), 1.4 can of beans (2pp) plus whatever for the oil (probably 2-3pp) per serving.
It actually came out really good! I also served it with Pakistani Flat Bread / Pita (see [1,2] for discussion). I cut it into 6 servings so 2.3 oz each, Say, 3 points each.
Original Wordpress ID and Date: 9804, 2015-04-02_204054
Tuesday, March 31, 2015, 10:32 AM
A pretty simple meal. I made some potatoes from one we had left over and I had fried eggs on toast with coriander spread.This was basically breakfast for dinner.
Original Wordpress ID and Date: 9795, 2015-03-31_103234
Friday, March 27, 2015, 08:16 PM
This was my first attempt at sous-vide. I used my homebrew temperature controller with a crock pot. The controller is not super smart so, even with the smallest temperature range, I was getting a pretty large range of temperatures. I aimed for around 135 which allowed it to go basically from 130-140 or between rare and medium. I figured if it was anywhere in there, I'd be happy with it.
I used flat-iron steak since it was the best I could find. I would have liked hanger steak or something leaner but this wasn't too bad. It was also a small piece which was good since I didn't want too many points. I put a bit too much garlic in the bag but it wasn't too bad. I followed Serious Eats and didn't use any oil, etc.
I cooked it in the water for about 2 hours then seared it (see the pictures). It certainly needed the sear since the color was just so gross out of the water bath. But you can see from the photos that it was nicely cooked to about medium rare all of the way through.
We also had crab legs (they were on a great sale). We steamed them for 5 minutes (I think). They had a few strange spots that we ate around and the rest of very good. Finally, we had roasted cauliflower with Indian spices.
The meal was nice and a good mix of fancy but easy.
This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.
Original WP Post ID: 9785
Original WP Pub Date: 2015-03-27_201640
Thursday, March 26, 2015, 10:23 AM
I am writing this pretty far post making it but I'll do my best.
I made two types of beef jerky. I bought 3.69 pounds of Beef Top Round and trimmed it to 3 pounds, 9 oz (it was pretty lean). I made coffee-cola jerky and BBQ. The coffee-cola was from this recipe (and local copy below). I followed it pretty closely including using Tender-quick. I knew this would be shared and would need to sit out a little bit so I wanted to cure it as well.
I also threw together a BBQ marinade. I used Tender-quick in that too. The recipe is below.
While I used the Tender-quick, I think they both needed more salt; especially the BBQ. It was very flavorful but a bit sweet and needed more flavor. It was also very thick making it harder to make and longer to dry. I need to get better at making marinades for slab jerky. Ground beef jerky has different needs since it can have the flavor inside it more and all the salt will be in the meat (as opposed to the leftover marinade)
I use a strainer that also helped make it easier to drain. Especially the coffee one which needed almost no draining.
I used 2/3 of the meat for the coffee cola and 1/3 for the BBQ. I marinated it starting at 4:30pm and started making it at 9:15 the next day. I did about 3hr 15 min at 150 (trying to go lower temp) and then a long time later at 140 until it was done.
Also note with this that added Tender-quick to the cola can cause it to fizz quite a bit. Make it flatter next time
Coffee Break Beef Jerky (Coffee Cola) (from Traeger Grills)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9798, 2015-03-26_102316
Wednesday, March 25, 2015, 09:30 PM
A pretty typical Wednesday night dinner. I made cod and roasted asparagus. Having had bad luck with using the stove on fish, I decided to bake it. I first marinated it in Wegmans Orange (something) Sauce for about an hour. I then baked it at 400 for about 10-12 minutes. I put the asparagus in for the last 5 minutes to lightly roast it. Simple, quick, and light.
Original Wordpress ID and Date: 9781, 2015-03-25_213017