Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 5
KitchenKatalog: Blog 5
Friday, January 05, 2024, 12:15 PM
I kind of threw this together based on some Instagram Reels. I steamed broccoli and then I baked them pressed with cheese. I did some with cheese on top, some with cheese on the bottom, some with both.
None of them were amazing. All "fine" but not anything special.
Tuesday, January 02, 2024, 06:46 PM
Tortellini with Sausage and Mascarpone [What's Gaby Cooking]
Monday, January 01, 2024, 09:46 PM
Sunday, December 31, 2023, 07:24 PM
White Beans With Mushrooms and Marinara [Budget Bytes] with doubled mushrooms and halved beans. Sauce by eye.
Served with truffle burrata and arugula
Saturday, December 30, 2023, 03:32 PM
Banana Bread Muffin Tops [Liz Moody]
Tripled and light on the chocolate chips. Brown sugar instead of coconut sugar.
Friday, December 29, 2023, 05:39 PM
I made regular (Christmas) biscotti. The first batch was pretty by-the-book. The second was supposed to be lemon poppyseed but I forgot the poppyseed! To make the lemon, I 3x all of the lemon ingredients (plus a tad more). I also added candied lemon peel by the same people who make the cherries.
There is also a chance I doubled the oil on the lemon ones. I wasn't sure if I added it or not so I went again and did it [again?]. I think it was fine since they didn't spread much and otherwise seemed normal.
Wednesday, December 27, 2023, 08:31 AM
Monday, December 25, 2023, 06:54 PM
Meredith was inspired by Ham and Cheese Pinwheels [Well Plated] but wanted to branch out and also try some new ideas.
It was
They were pretty good! A bit sticky but that was to be expected.
I tried a twist--or lack there-of--of my Crispy Seared Salmon. I tried just dry-brining the salmon, then later adding black pepper. It was cooked perfectly and the texture was great. But it was also a bit boring...
Oh well, still tasty enough and glad I tried.
I cooked this right before the steak
Oven roasted for 15 min or so
I made Sous Vide Steak [Serious Eats] of filet mignon at 135°F for 2-3 hours after salting them. I tried something new and bacon-wrapped them.
Searing with the bacon was a bit harder since I had to get all of the edges of all of the steaks. I ended up using the long tongs to stack them all on a side and hold it. I could then rotate and (gently) press them back on the griddle.
I guess it added some flavor but far from a revelation.
They were also tied up already making it a bit harder to deal with
I was going to try to do something fancy but ran out of time. So just plain tots.