Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 304
KitchenKatalog: Blog 304
Monday, September 10, 2012, 10:11 PM
This was a long time ago so I do not remember exactly what I did but I think I used a can of chicken and added sautéd onions, then added a lot of Franks Red Hot, the usual Laughing Cow and what not. I added the pasta and mixed it all together. I then used grated ricotta salata on top.
Original Wordpress ID and Date: 2237, 2012-09-10_221117
Sunday, September 02, 2012, 09:31 AM
Meredith and I made this together. First, the scallops were from the recipe below. We stayed pretty true to it but note that it makes lots of pesto so we aren't eating the whole 1/2 cups of olive oil. We used fresh mint from the farmers market. I used the cast iron grill pan that I let fully warm to medium-high. The scallops all seemed to be well cooked. Even the very large ones. I did cook down the balsamic vinegar too much. It turned into balsamic vinegar taffy. Kind of strange. I'll be more careful next time. When I first saw this recipe, my immediate reaction as that it was calling Meredith's name
We did the artichokes also with the recipe below. We couldn't get baby artichokes so we used small ones and scraped out the choke. Most, but not all, of the leaves were edible but we definitely had to leave some. Meredith also trimmed the stem so that whole part was edible. The only other change I know of was using greek yogurt for mayonnaise. It was still good with that, but a very different taste.
The bread was also from the farmers market.
Grilled Scallops with Mint Pesto and Balsamic Syrup (from Serious Eats)
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Tequila Lime Roasted Artichokes (from Family spice: recipe,post)
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Original Wordpress ID and Date: 2228, 2012-09-02_093133
Wednesday, August 29, 2012, 09:30 AM
I think I just followed the recipe as normal. I do not recall any changes
Original Wordpress ID and Date: 2225, 2012-08-29_093043
Monday, August 27, 2012, 09:39 AM
I used the cast iron grill pan on flattened chicken breast. I think I used McCormick's chicken seasoning but I don't remember. I also made roasted beets
Original Wordpress ID and Date: 2222, 2012-08-27_093951
Monday, August 20, 2012, 10:24 PM
I followed the recipe below. I did not make many changes except I used serrano peppers (I think) and I used 4 or 5 of them. It didn't make it too spicy but it has a nice kick. I also no oil (or pam) and less cheese. Finally, I used fat free greek yogurt instead of sour cream. That had a large affect on the final product. Lower fat the milk, the more easily it curdles. So, this curdles quite a bit from the yogurt. It didn't affect the taste, but gave it a gritty and strange texture. I would make it again and I guess I would have to accept the curdled yogurt because that is the only way to keep the points down. (I didn't calculate them but they were not too bad. Something like 14 for the hominy plus everything else)
I also sautéed kale.
Spicy Hominy (from Dutch Oven Net)
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Original Wordpress ID and Date: 2218, 2012-08-20_222422
Saturday, August 18, 2012, 03:31 PM
I made the falafel using the recipe from here. I did this because I had bought parsley but didn't remember what for. I added one tiny ground up bhut jolokia, and that made this super, super spicy. I was almost not able to eat it. I liked making this just for me since it isn't too bad (only points come from chick peas) and ends up beginning a lot of food.
I also made roasted broccoli. I cut it up and tossed it with some oil and lots of rosemary, plus some other seasonings. I roasted them on an aluminum covered pan for 20-25 min at 435. They got nice and crispy, and very, very good! I love eating broccoli like this
Original Wordpress ID and Date: 1977, 2012-08-18_153109
Friday, August 17, 2012, 10:21 PM
First the pasta: I was inspired by this recipe on Serious Eats, but it is basically making pasta with half of the water as red wine. I did that and tossed it in an olive oil, garlic and dried parsley mix. I heated some olive oil with chopped garlic. As it started to sizzle, I added parsley. I eventually added the pasta when it was al dente and a bit of water. I topped it with grated (micro planned) Ricotta Salata since that is all I had. It was very, very good though I honestly do not know if the wine contributed anything but color. Maybe a little bit. I used two (three?) Buck Chuck shiraz so I didn't mind that I poured most of it.
I also made broiled zucchini and broccoli with a yogurt dill sauce from the recipe below. I basically followed it for the zucchini except I got the pan hot before going into the broiler to try to get some more color. I also sprinkled dried dill on it since that appears to be what they did in the picture. I used broccoli too since I didn't have much zucchini. I made the sauce with the ingredients listed (but with fat free greek yogurt) though I kind of just winged it on the amounts of everything. And again, dried dill.
It came out pretty good. Strangely sweet but that wasn't bad. I would definitely make it again. And I had leftover sauce which was good when I dipped it with cucumber.
Broiled Zucchini with Yogurt-Dill Sauce (from The Kitchn)
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Original Wordpress ID and Date: 2212, 2012-08-17_222115
Thursday, August 16, 2012, 10:05 AM
I tried to make these based on the recipe below. I more or less followed the recipe except I used one regular eggplant and I didn't have chipotles in adobo so I added a tiny bit of Dave's Insanity hot sauce. I also added a habanero and some hot paprika. So, as you can imagine, it was pretty spicy in the end! Overall it was kind of okay. Nothing amazing but extremely low in points. I did use too much oil for the zucchini so I have to be more careful next time. I made the tortilla taco shells as I have in the past. It made a lot!
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Ratatouille Tacos (from Serious Eats)
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Original Wordpress ID and Date: 2209, 2012-08-16_100534