Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 245
Wednesday, January 07, 2015, 08:40 PM
We made tuna tataki over zucchini noodles with avocado. We used our regular tataki recipe and just quickly sautéd the noodles. The whole thing was inspired by this.
It wasn't anything special but it was quick and easy
Original Wordpress ID and Date: 9442, 2015-01-07_204052
Wednesday, January 07, 2015, 01:40 PM
I threw together a chicken dish inspired by the chicken saltimboca . I flattened out a chicken breast, coated it with harissa and some sautéed greens, rolled it, and baked it. I had some trouble with temperatures, etc and I think I may have burned it. I need to figure out a better way to make stuffed chicken things. Maybe sear+oven?
Original Wordpress ID and Date: 9439, 2015-01-07_134031
Monday, January 05, 2015, 07:45 PM
Meredith and I made okonomiyaki again using the same basic recipe an the same basic changes. (see that post for a complete list, but basically we used mostly-cooked center-cut bacon instead of raw pork belly). However we did make a major change this time; we used rutabaga noodles!
It actually worked really well. We spiralized the noodles and then stir-fired them down until they were well cooked. We then used them like the regular ones including adding okonomiyaki sauce. They were slightly less crispy, but only by a little bit.
We would definitely do this again with these changes. Some prep but not too bad and lots of flavor.
A rough point calculation is (I didn't work it all out)
bacon ... 3
egg ... 2
flour ... 6
okonomiyaki sauce ... 1
Original Wordpress ID and Date: 9435, 2015-01-05_194519
Monday, January 05, 2015, 07:35 AM
I tried to make mushroom jerky. It was strange. I took about 10 large portabella caps, removed the stems and gills and made a marinade. The marinade was essentially exactly that ofMiso-Marinated Portobello Carpaccio(recipe) but with the following changes
I sliced the caps and marinated them over night. I then dried them on 135-145 until dry (~7 hours). They are strange to say the least. Not bad but weirdly chewy and rubbery.
I like the general idea and I will keep experimenting. Maybe ground up mushroom would work better.
Original Wordpress ID and Date: 9431, 2015-01-05_073555
Sunday, January 04, 2015, 07:25 PM
Meredith and I made Mie Goreng again (see recipe attached to that page). I think we made the same changes as last time except we used all cashews and realyue choy instead of American mustard greens. And we forgot the sprouts until the end.
The meal was a ton of work. Lots of chopping and prep plus all of the stir-frying (two batches) but it was worth it. Really good! The points were not as low as I would have hoped because of all of the sugar, nuts and oil used but they were still not too bad.
I am sure there were other changes and notes but I do not recall them now.
| Item | x | Cal | Fat | Carbs | protein | fiber | per | Total |
|---|---|---|---|---|---|---|---|---|
| Turbinado Sugar | 36 | 15 | 0.00 | 4.00 | 0.00 | 0.00 | 0.43 | 15.63 |
| Shrimp | 1 | 361 | 6.00 | 3.00 | 70.00 | 0.00 | 8.27 | 8.27 |
| Cashews | 1 | 150 | 12.00 | 8.00 | 5.00 | 1.00 | 4.33 | 4.33 |
| Oil | 3 | 3.00 | 9.00 | |||||
| Total | 1051.00 | 18.00 | 155.00 | 75.00 | 1.00 | 37.23 | ||
| Per Serving | 4 | 262.75 | 4.50 | 38.75 | 18.75 | 0.25 | 9.31 |
Original Wordpress ID and Date: 9424, 2015-01-04_192511
Saturday, January 03, 2015, 08:25 PM
Not much too it. I made fruit leather with the dehydrator and unsweetened apple sauce. Super easy and pretty good!
Original Wordpress ID and Date: 9421, 2015-01-03_202557
Saturday, January 03, 2015, 07:15 PM
I threw together chicken saltimbocca (ish). I started with chicken breast flattened out pretty well (though need to do more next time) with some salt and pepper. I topped it with a slice of extra-lean ham and then sautéed spinach-kale mix. A few pieces of fresh sage and some cut of ham on top of that. I rolled them up as best I could and used a toothpick to secure them.
I dredged them in flour with salt and pepper then cooked them on a medium-heat pan for 2 minutes on all four sides. I then added some chicken stock and white wine (not sure how much), covered them, and let them steam for a bit. When they were cooked through, I put them over some spinach-kale plus arugula mix and made a sauce in the pan with more wine and stock.
They were really good. Pretty easy and certainly interesting. Also, pretty low in points. It was basically just the chicken (though I wish I could fine smaller breasts) and the ham (which was super low). The only bad thing was I think my piece had some undercooked chicken that I didn't realize until it was too late. I was too afraid of overcooking them that I messed up. (I didn't get sick though)
So for next time,
Additional Photos:
Original Wordpress ID and Date: 9417, 2015-01-03_191537
Thursday, January 01, 2015, 04:50 PM
I made another batch of ground beef jerky. I aimed for a "Classic" or "Original" recipe. I based mine off of two of Alton Browns [1, 2, local]
My adaptation was as follows. Note that this was for 1 lbs of extra-lean ground meat:
I marinated the ground beef in that over night. When I pulled it out, there was some liquid not absorbed so I drained it.
I rolled it into thicker strips than last time using a plastic chopstick as a guide. I think they were about 1/4 in. going it. I dehydrated them for about 6 hours on the hottest setting.
It worked out really well. This could very easily be my "Original" recipe. Maybe a bit lighter on the liquid since I didn't need it anyway. And more agave! I will be playing with, and modifying this one some more. I am not sure how it would need to be adapted for slices of meat instead of ground beef.
Original Wordpress ID and Date: 9406, 2015-01-01_165053