Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 3
KitchenKatalog: Blog 3
Wednesday, December 25, 2024, 06:00 PM
We made a pretty simple, low-key Christmas dinner. It was just us, Brooke, Bill, Ann, and Lulu.
For dinner it was:
For dessert, Brooke made macarons. Lulu brought traditional Cuban Flan (we asked her to bring something meaningful). And a cranberry pie dessert from Trader Joes
Wednesday, December 25, 2024, 07:17 AM
I made a double batch (four packs of sausage) of Armadillo Eggs. I devised some notes/tips/tricks that I will include on the page but also include here:
I also made bacon wrapped ones with the remaining peppers.
Making
Sunday, December 08, 2024, 07:25 PM
Meredith made a Pear and Pistachio Ricotta Cake, again based on Apple Pine Nut Ricotta Cake [Cook Republic] but following the same ideas from 2020-12-02
Saturday, December 07, 2024, 08:07 AM
Subbed 1/2 cup of pumpkin for the banana. That's for a double batch and just skipped the yogurt part. And maple syrup
Friday, December 06, 2024, 07:02 PM
Continuing our tradition of fondue with decorating the Christmas Tree.
Most of the dippers were cooked the same way as 2021-12-04. We had
We were playing with the idea of serving the fondue in the pumpkin but the first one we cut was dried out. Then we cut into an heirloom one. It was too big and very hard but you could tell it was flavorful. It almost smelled like cantaloupe. So we baked it for about 1.25 hours at 350 to soften it. It didn't work to serve but we decided to cube it as a dipper.
We also opted to try broccolini instead of Brussels sprouts. Both just to be different and because it was easier not requiring the prep. I sautéed it
The fondue itself was just Trader Joes
Tuesday, December 03, 2024, 12:43 PM
Meredith made these eggs on crescent rolls for the kids breakfast. Mini (Crescent) Quiche Recipe [A Beautiful Mess].
They were not popular with the kids! At least not this time.
Sunday, December 01, 2024, 07:30 PM
Like last year we made White Bean Chicken Chili [Eating Bird Food] from leftover Thanksgiving turkey. I went very heavy on the turkey this year so I ended up adding a lot more water. I then added some soy sauce and a splash of vinegar. It was really good this year!
I also did half of the beans as pinto.
Thursday, November 28, 2024, 05:33 PM
We hosted a relatively low-key Thanksgiving dinner. It was basically just us plus Lulu.
Basic dry brined turkey but I used way too much salt. I made a simple compound butter of sage and rosemary (and garlic?) using the food processor. I would use the food processor again for making these. So much easier.
It was good but like I said, too much salt!
Used Ann's recipe except they were out of the regular stuffing mix so I used a different one. It was brown butter and something. I think it worked fine in the end! I also used 1.5 boxed of corn bread (cooked 2 but ate some) as I think that likely better matches the amounts in the corn bread recipe
Normal Crispy Seared Salmon with a good dry-brine. As with the turkey, too salty but this was likely that I used Montreal Steak Seasoning which itself is salty.
