Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 250
KitchenKatalog: Blog 250
Sunday, October 26, 2014, 09:45 PM
Meredith has been wanting to make these for a while! It is essentially a Japanese pancake with all kinds of fillings, etc.
We used the recipe from Just One Cook Book. Actually, the video was also super helpful. We did make a few changes based on what we like but nothing too major. Instead of pork belly, we used center cut bacon (much less fat). And, instead of only cooking the bacon on the pan, we par-cooked it for about 10 minutes at 375°F so that it was more cooked and more fat was rendered off. We also used cut up seaweed snacks for the seaweed (tororo kombu).We actually already hadOkonomi sauce, since I had bought it already. (BTW, it tastes like thicker and more flavorful Worcestershire sauce). We also used a regular noodle (though still japanese) and a lot less of it.And no mayo. Finally, we used some panko instead of tempura scraps
Making it was not too bad. It seemed daunting but it is actually pretty simple. My description of the steps are:
1/4 cup pancake batter spread out
top with powdered katsuobushi and panko
add seaweed stuff
handful of cabbage, then scallions, and bean sprouts
3 slices of bacon
a little bit of batter
FLIP.
Stir-fry separately some noodles with okonomi sauce. Let get slightly crisp.
Once cooked, move pancake onto noodles. (bacon side down on noodles)
break egg and fry.
Put pancake+noodles onto egg, noodles side down on egg
Top with sauce
Hiroshima Okonomiyaki (from Just One Cookbook)
Local Copy password is the name of my dog, all lower case
Additional 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: 9083
Original WP Pub Date: 2014-10-26_214525
Saturday, October 25, 2014, 09:55 AM
This is just a log of two things I tried. The first was maple kettle corn. I did like I had in the past for the kettle corn but used maple syrup instead of sugar. The biggest issue is that the maple syrup had to cook down like candy until the temperature was high enough to pop the corn. I ended up taking it out early for fear of burning it since it was already starting to smell burned.
The pancake is from the linked recipe. It had promise but was really not all that good. It kind of tasted like pumpkin eggs. With maple syrup it was fine but I wont be rushing to make it again.
Flourless Pumpkin Spice Pancakes (from ShutterBean) Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9087, 2014-10-25_095515
Thursday, October 23, 2014, 07:55 PM
I made the regular taco stew with a few minor changes but they added up to a lot of flavor. They were to add some seasonings like chipotle powder and smoked paprika. And to add some soy sauce for an umami kick. Both of these are now reflected on my recipe book version. My changes were
This was probably one of the best versions. It had a long simmer and some (most) with the lid off to thicken it. (I noted this in the recipe as well)
(This is a rough guess but it's the best I could get)
Original Wordpress ID and Date: 9068, 2014-10-23_195546
Thursday, October 23, 2014, 02:35 PM
I am not even sure what to call this. I made a simple ham, seitan and pepper dish. I started by sautéing two habaneros and a poblano. Once they were mostly cooked, I added half of a ham steak (diced) and some diced seitan "chicken" (same as the other day). I cooked it all and added some salt, pepper andPenzey's Fox Point.
I nearly died making it. The air in the kitchen was so intense from the peppers. I almost threw up. But once I recovered, I was able to eat it without too many problems. Those peppers are nasty when being sautéd or stir-fried but not as bad when eating. Actually, it was a really good meal. The saltiness of the ham balanced the subtle flavor of the seitan. And then there was the backdrop of heat from the peppers.
Also, low points. 3 for the oil, 3 for the seitan and 3for the ham steak.
Original Wordpress ID and Date: 9062, 2014-10-23_143556
Wednesday, October 22, 2014, 08:40 PM
Meredith did most of this so she may have more comments, but she made shrimp in the cast iron pan with Z'atar and some alleppo pepper added afterwards.
And she sautéd broccoli rabe with garlic.
The shrimp was very good. Well cooked (except for 1piece that needed more) and flavorful. Having to shell and devein them was a pain but it allowed us to get better prices on it.
The broccoli rabe came out SUPER bitter. Need to read on how to reduce the bitterness.
Original Wordpress ID and Date: 9059, 2014-10-22_204032
Tuesday, October 21, 2014, 10:25 PM
I made a "fall-toush" (as in fattoush) salad based off the recipe from Smitten Kitchen (and copied locally). The biggest difference was that we couldn't find delicata squash so we used a medium kabocha squash. It has the same properties of thin and edible skin and I happen to really like the squash. We essentially doubled the recipe (but kept the olive oil the same) and only used 3/4 of the squash (I cut the remaining quarter and toasted it. They were so good to snack on).
We served it with a fried egg (which I overcooked). Still, it was very good! Lots of interesting flavors and a very hearty meal!
Also, we used a Pakistani flat bread in place of pita. I am including a picture of the nutritional information below since I do not believe it. It is a 14oz bread but only has 350 calories. I doubt that! But the bread was very good!
Also, we added a small eggplant since I had it. It was actually really good in there. Especially the next day, To be included in the future!
The full list of changes are below:
"Fall-toush" Salad from
password is the name of my dog, all lower case
Original Wordpress ID and Date: 9049, 2014-10-21_222551
Tuesday, October 21, 2014, 12:10 PM
I made a Sweet and Sour Broccoli Seitan stir-fry for lunch. I had read a few places where they first blanched the broccoli so it would't need as long in the wok. I don't like blanching so I tried steaming it for 3 minutes (started with the steamer already going) and it was a bit too cooked. Less next time. The other non-sauce ingredients were a sliced bell pepper and 1/2 a chicken seitan packages (see this).
I doctored a store-bought sweet-and-sour sauce (pic below) as follows:
Overall it was ok. I was a bit distracted while eating it so I can't say it was the greatest. I had really good sweet-and-sour chicken over the weekend so I want to keep working on this one.
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: 9042
Original WP Pub Date: 2014-10-21_121026
Friday, October 17, 2014, 09:20 PM
Meredith and I made shrimp tacos with lots of accouterments:
We got unpeeled shrimp so we had to manually peel and devein it. Honestly, it wasn't too bad but I do not think I would do it again for small ones. It just took too much time and effort. if we buy bigger shrimp, then it would be fine and worth it. Meredith sautéd them with some seasonings including cumin, chipotle powder, lime and salt.
I used the recipe from Serious Eats (_local link_) as a guide. I made a few changes including
It was pretty good. I would use this recipe again. I liked what they said about the [temperature] heat of the liquids that then get cooled. The only thing is that maybe it was too wet. Oh well. We did let it sit for about 2 hours. And it was even better the next day.
Curtido [Mexican Cabbage Slaw] (From Serious Eats)
Local Copy password is the name of my dog, all lower case
I used the recipe from The Kitchn mostly. The biggest changes were that I used a mix of plum tomatoes and some (old) chopped cherry tomatoes. They were a bit wet (as was warned). I also just used the entire lime rather than half. Finally, I likely went heavy on the cilantro. And I used red onion. I may have forgotten the jalapeños. Not 100% sure.
It was pretty good. Not as good as I have had in some restaurants but I do not feel like it was way too far off. Maybe I should be more reserved with the cilantro next time.
Pico de Gallo (from The Kitchn)
Local Copy password is the name of my dog, all lower case
We also served it with spiralized Shoe String Jicama Fries (Original Post, Local Recipe).
Meredith made the seasonings and they came out wonderfully. I think the heat was set a bit higher, maybe 425 and that worked well. They were a bit spicy though which Meredith had said before. We will certainly do this again! Also, quartering the jicima was a good way to spiralize it. I also chopped up the pieces the remained.
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: 9030
Original WP Pub Date: 2014-10-17_212022