Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 241
Saturday, January 31, 2015, 08:45 PM
We wanted a pretty simple but "comfort" food type dinner so we made seared salmon and roasted cauliflower. I love roasted cauliflower but I can only really do it in the winter since it requires a 500 degree oven for an hour.
The cauliflower was seasoned with salt and a spice mix from my Indian friend's mother. The salmon was done with Emril's Cajun seasoning.
Original Wordpress ID and Date: 9585, 2015-01-31_204506
Thursday, January 29, 2015, 01:33 PM
I wanted to make food that I could freeze for lunches so I made taco burritos with roasted cauliflower rice.
I made the rice and beef then assembled on multi grain (but regular fiber) tortillas (3 p+ each) with cilantro and spinach. The only real problem was that a bunch of of the tortillas ripped when folding. I noted them so we know they may be messy.
I made the rice by grating whole florets of cauliflower then spreading it thin on a covered and greased baking sheet. I salted it and roasted for 20 minutes until it was starting to brown. I think this worked well. I would do it again
I sautéd an onion with some mini-bell peppers. I then added the beef (96/4) and chopped and cooked that. I added a zucchini for bulk and then the spices. I doctored the spices by, in addition to the taco seasoning packet, adding garlic powder, sriracha and a bit of liquid smoke. I think the smoke was actually really good. You could taste it at the end and it was nice. I would use that again!
Skip whole-grain tortillas. They simply do not fold well. Also, I'll make sure to heat them more to be more pliable. And we'll see how the defrost. Maybe I'll cook them a bit next time and wrap them in something other than aluminum foil
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Original WP Post ID: 9581
Original WP Pub Date: 2015-01-29_133304
Wednesday, January 28, 2015, 08:55 PM
We made a kohlrabi orzo dish from Inspiralized. We decided to skip the spiralizing then dicing and instead tried just used the grater on the food processor. It extracted a lot of liquid too so we used the salad spinner to dry it.
We also misread the thing about arugula being a replacement for Egyptian spinach and instead used regular. We also forgot the lemon juice.
Honestly, the meal was fine but rather boring! There wasn't much flavor to the orzo. The scallops were good enough to stand on their own but the base was just boring. Oh well.
Kohlrabi and Egyptian Spinach Creamy "Orzo" with Seared Lemon Scallops (from Inspiralized)
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Original Wordpress ID and Date: 9562, 2015-01-28_205522
Monday, January 26, 2015, 09:00 PM
We made quick pho again but on Meredith's behest, we went super light on the spices. I think it was 1/2 tsp coriander and 2-3 star anise. We still charred the ginger and onions (in the pan) and used the fish sauce at the end. I think it was fine with fewer spices. I would say more coriander and some cinnamon. Skipping the pepper, clove, additional salt, and cardamom were fine; especially reducing the salt. Also it is debatable if toasting the spices make a difference.
We served it with rutabaga noodles and just egg (no other protein). We also super-finely sliced onion and added that with the fish sauce to wilt. We also forgot the gelatin. Not sure if that mattered or not but it was fine. I would add it next time.
I updated the recipe page with the instructions on2015-01-28. I may (in the future) update with these lower spice amounts. See "changes" section on that page for details.
Original Wordpress ID and Date: 9559, 2015-01-26_210054
Saturday, January 24, 2015, 01:30 PM
Meredith had leftover clams from when I was out of town so we tried this lady and pups recipe. I think we followed the recipe pretty closely though these were significantly larger than the ones in her picture.
We also did the de-sanding which seemed to be useful. They were pretty good. We took them off as soon as they started to open since we didn't want to over cook them but I think we should have used the induction to get a stronger boil and more steam. The likely would have opened more.
For the toppings/vegetable part, we used a super heated cast iron dutch oven as my "wok" (high heat like a wok but slow response unlike a wok). We skipped the MSG and the extra dark soy sauce. The real problem was the thai chili pepper made us cough and gag but other than that,success! I think I would use her sauce idea with mussels. The clams were fine but I prefer mussels.
Also, we got the cooking rice wine she suggests and it was super super salty. I would prefer regular sake and adding salt as needed next time!
Taiwan Beer-House Woked Clams (from Lady and Pups)
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Original Wordpress ID and Date: 9553, 2015-01-24_133047
Tuesday, January 20, 2015, 03:30 PM
I got this idea from Serious Eats. It is a frozen fruit mousse. It is super easy and low points. You take around 1/2 lbs of frozen fruit and chop it well in a food processor (~1 min) with 2-3 splenda packets. Then you add an egg white and let it go for 2-4 minutes. What you get is a super creamy, low point mousse. I guess you may want to count some points given that it is a lot of points calories, but still, it is mostly fruit
Light and Easy 5-Minute Fruit Mousse (from Serious Eats)
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Original Wordpress ID and Date: 9550, 2015-01-20_153025
Wednesday, January 14, 2015, 09:15 PM
This was awful! We defrosted cod (quick-defrost) and tried to cook it on the pan. We may have messed up the heat or something but it just overcooked to death! We will investigate alternative cod-cooking techniques!
Original Wordpress ID and Date: 9536, 2015-01-14_211505
Wednesday, January 14, 2015, 08:10 PM
We were invited to a dinner and wanted to make a healthy dessert so we made Pavlova, a traditional New Zealand and Australian (they fight over who "owns" it) dish. This was our first attempt and it came out ok. It may have been a bit too humid and the oven may have been too warm, but the general dish worked.
It is essentially a meringue but you whip it in such a way that the inside remains soft while the outside gets crisp. Then you top it with whipped cream or something.
Our plan was to use tofu mousse but we couldn't get the silken tofu so we used cool whip. Then we topped it with mangoes. We wanted to do pomegranate seeds but they had gone bad.
Given that this is a pretty easy and healthy recipe, we will make this again!
Pavlova (from The Kitchn)
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Additional Photos
Original Wordpress ID and Date: 9533, 2015-01-14_201045