Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 49
KitchenKatalog: Blog 49
Friday, September 24, 2021, 07:18 PM
I made Lamb and pistachio patties with sumac yogurt sauce [Ottolenghi Simple] with our usual changes except also did it with basil like last time. We did about 70 grams of basil which was fine. Certainly not too much.
Thursday, September 23, 2021, 08:07 PM
Aloo Gobi Traybake [Cook Republic]. A little heavy on the cauliflower and light on the tomato. Very tasty. Surprisingly spicy!
Tuesday, September 21, 2021, 07:24 PM
We again repeated Grilled/Seared Salmon using the rub from Spiced Salmon Kebabs [Bon Appétit via Epicurious]. I rubbed the salmon and then cut it and seared it on the baking steel. Super, super hot.
Update: See our recipe book for an updated description
It was okay. Not as good as before. Maybe a tad overcooked in places. And it needed more salt even though I did remember it (unlike Thanksgiving 2020).
Meredith also made zucchini noodles with Trader Joes' Cacio e Pepe sauce. The Kitchn and others loved the sauce but we both thought it tasted like peppery Alfredo and were much less impressed.
Saturday, September 18, 2021, 07:30 PM
We made barbecue pork nachos continuing our trend of how to use pulled pork. This was the end of the batch from 2021-03-19. We assembled it at the Peittit's house and in doing so, forgot to put more BBQ sauce inside so it was a tad dry.
And, not pictured, Meredith made Duke’s Southern Coleslaw [Duke's Mayo]
Friday, September 17, 2021, 10:35 AM
Meredith made Birthday Cake Batter Banana Bread from Liz Moody (LOCAL)
She subbed sunflower seed butter for cashew butter and brown sugar for coconut sugar.
It was pretty good. Oddly green at times (from the sunflower seed butter?) but tasty.
Wednesday, September 15, 2021, 08:57 AM
Meredith made Overnight Baked Blueberry Muffin Oatmeal from A Beautiful Mess (LOCAL). We all really liked it; especially Caroline!
Tuesday, September 14, 2021, 07:31 PM
I made a new adaptation of the Lamb and pistachio patties with sumac yogurt sauce [Ottolenghi Simple] (which we already usually do with turkey). Using 1.5 lbs of lean turkey, instead of arugula, I used 40-601 grams of garden-fresh basil. I also did about 1.5x the pistachios (which is also common).
I actually prepared them on Sunday and then shaped and baked them today in the oven.
We thought we went too heavy on the basil but it was perfect. Strong but nowhere near overpowering flavor. We served them with jarred marinara sauce and it was delicious. We will do this again to use up basil
The uncertainty is because we aren't sure if the scale was properly tared. ↩
Monday, September 13, 2021, 01:41 PM
Meredith made Chickpea Chaat Salad [Cook Republic] except since it took so long to chop last time, she used the food processor for everything but the tomatoes. Much easier.
It was good like last time. The crunchiness of the toppings really help bring it together.