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 > 50
KitchenKatalog: Blog 50
Friday, October 15, 2021, 07:57 PM
I made a double batch of Lamb and pistachio patties with sumac yogurt sauce [Ottolenghi Simple] with the turkey basil modification (we were trying to use up basil before it froze).
I actually did the onions, basil, pistachios, and salt the day before. The onions has so much water that I kept using paper towel to try to drain it down.
When I was ready to cook them, I added 3 lbs of lean turkey and formed them. In the end, I forgot the oil but I think that was okay. 15 min at 400°F.
Even though it was a double batch, I separated it into three and froze two of them.
Wednesday, October 13, 2021, 08:22 PM
For my birthday, I wanted wings and Impossible smash burgers but they were out of impossible beef and it was really late. So I made Vegetarian Taco Pasta [Shutterbean]. It worked out well and was easy! The only real problem was that I started to simmer it with the lid on (oops) so it was going to be too wet. I upped the heat to burn off some liquid and was very diligent about stirring to keep it from burning. Also, no cilantro.
The wings were the normal Oven-Fried Buffalo Wings [Serious Eats], though I thought they came out a bit salty. I did them as BBQ wings with some butter, crushed red pepper, and BBQ sauce.
Monday, October 11, 2021, 07:51 PM
This was part planned and part thrown together. We were cleaning out the freezer and found some super old frozen meat. It was old but clearly commercially sealed and didn't look freezer burned. So we used it for tacos.
There were some bits that were really odd and dried out but I think they worked. When I tasted it, I thought it was super gamey but it was actually pretty good in tacos. (Just used store-bought seasoning)
We had my dad (who had just arrived) and the Pettits so, on Caroline's suggestion, we also made breakfast tacos.
And my dad brought some leftover thing and the Pettits brought calabacitas
Thursday, October 07, 2021, 08:05 PM
These were a multi-week project.
Meredith made Sweet Corn Ice Cream [Spoon Fork Bacon] a week or so ago. She followed the ingredients but upon trying to strain through the cheese cloth, nothing went. So she just used the strainer (which also didn't catch much since the Vitamix really blends it well).
The end result batter tasted great but was very thick.
Fast forward to freezing it. This was our first time using the ice cream maker. Meredith was having trouble getting the last bit out of the bowl so she turned off the mixer for a minute. Mistake. It frozen solid. She ended up having to let it melt, get the batter, and try again later.
Yesterday we made it again. We didn't exactly know what to expect but it seemed to work...kind of. The batter was so thick that is didn't churn very well. However, it did freeze (as much as expected before putting it in the freezer) and, while it became largely solid in the freezer, it was still (barely1) scoop-able and wasn't crystalized or anything. So I guess it worked. 🤷🏻♂️
We served it as suggested on Hawaiian bread. That worked well to cut the sweetness.
The ice cream was unapologetically and unmistakably corn! Certainly not a bad thing but it was a strong flavor. Like I said, the bread cut it nicely.
It actually bent our scoop! ↩
Tuesday, October 05, 2021, 07:27 PM
I made our usual brussel sprouts with mustard and bacon. I used 6 slices of bacon (a tad heavy) and fried them in the pan. When they were mostly done and starting to curl, I took them out, added an onion, chopped the bacon, and then added it back in. I eventually added the bag of brussel sprouts and cooked that down.
I used a mix of yellow and dijon mustard.
Very tasty as usual. Served with an egg.
Sunday, October 03, 2021, 08:39 PM
We made Black Bean Sweet Potato Chili [What's Gabby Cooking] to bring to the Pettit's house. We used the recipe roughly doubled. Meredith had made quinoa earlier in the week so we used that.
Using pre-made quinoa meant it didn’t get to absorb as much water so the whole thing was soupier than usual.
Otherwise very good as usual!
Sunday, October 03, 2021, 11:27 AM
We had friends over for brunch. People brought stuff and Meredith and I made things too.
We made mochi waffles, baked blueberry muffin oatmeal, and bacon. People brought an egg-bake, fruit salad, and some (leftover) sopapillas.
We wanted to try to be gluten free but I've actually been wanting to make something like this for a while. I used Mochi Waffles [Keeping it Relle] as the starting point. The original plan was double it and also add 2 tbsp of oil (1 tbsp per recipe) and add 1/2 tsp of almond extract.
Originally measured and it was way too wet. Added half cup flour. Still too wet. Added whole bag. Too thick. Added half cup milk. Too wet. Oh well. So that was frustrating!
According to this site, that whole 1 lbs bag says is just over two cups. I suspect this was extra susceptible to measuring by volume vs weight.
They were wet but cooked up mostly okay. I had to premake and keep heated a bunch which didn't help. Some were nice and crispy, others were more chewy. But they were pretty good and different. Not as good as the Ube ones but not bad either.
Meredith made Blueberry Muffin Oatmeal [A Beautiful Mess] with using almond flour for the crumb coating. And an alternative coconut milk. It was very good and very popular!
We also did it with frozen blueberries making it super easy!
Saturday, October 02, 2021, 07:13 PM
Baked Spaghetti Squash Carbonara [The Kitchn] with the noted (on the recipe page) use of a different way to make the spaghetti squash. The only major change was to replace half of the parmesan with mozzarella. It was really good. I am not sure why we don't make this more often!