Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 51
KitchenKatalog: Blog 51
Sunday, August 29, 2021, 07:35 PM
I made Smash Burgers [The Food Lab/Serious Eats] for dinner for myself.
I sautéed a 1/4 of a red onion with salt to put on as well. I went a bit too heavy on the salt but it added a lot of flavor.
For the burger, I used a super-pre-heated baking steel on the grill. I used about 0.6 lbs of 85% beef. After putting all four balls on, I pressed them (bottom of a pan with non-stick aluminum foil). I salted them and let it go for about 45 second. I flipped them, added onions and cheese, and then basically took it off.
As you can see in the photo, they came out medium-rare/medium. A bit more rare than I was aiming for but really not too bad. I wanted to serve it on mini-tortillas but they went bad so I used ciabatta and did it open face.
They were really good. A tad salty but the onions really added a lot of flavor and it was, generally, really tasty. Probably the best ones I've made.
Also leftover Aloo Gobi Traybake
Sunday, August 29, 2021, 08:39 AM
Pumpkin Baked Oatmeal [Joy Food Sunshine]
Friday, August 27, 2021, 11:33 PM
Meredith made Peach-Compote Dessert Cups [Martha Stewart] for dessert since we had a ton of leftover peaches. She halved it. The marscapone was hard to mix in so Meredith used the mixer. That seemed to only deflate it a little bit.
Not the prettiest but very tasty!
Friday, August 27, 2021, 07:06 PM
We made the Aloo Gobi Traybake [Cook Republic]. I don't think we made any major changes except that we probably went heavy on all of the veggies.
It was really good. The whole house smelled like Indian food and it was great!
Wednesday, August 25, 2021, 07:58 PM
Meredith made a dinner of Cook Republic (LOCAL) and Saffron Tomato Confit from What's Gabby Cooking (LOCAL).
For the salad, I think Meredith followed the recipe pretty closely. It was a lot of chopping but was pretty good. We topped it with some Indian snack blend rather than peanuts. I think we could use the food processor (carefully) to do some of the chopping next time!
Also worth noting that all of the tomatoes, cucumber, and mint came from the garden.
Meredith also followed the recipe for the tomato confit but the temps were really too high. It all should have been set to low. We served it with marinated mozzarella balls to be kind of like bruschetta.
We served both on roasted eggplant which we've done before (I think 2012-01-21 was the first)
Tuesday, August 24, 2021, 08:21 PM
Meredith made Greek Nachos. The ideas was inspired by Better Homes and Gardens but she kind of just did her own thing.
It was:
It was really good and pretty easy. Also a fun new thing
Monday, August 23, 2021, 07:07 PM
Croque Monsieur [Bon Appétit]. Meredith accidentally doubled the flour so it was thick but still very, very tasty!
Sunday, August 22, 2021, 06:56 PM
We bought too much potato and needed to use them up so Meredith made baked potato salad.
Tossed 1.5 lbs Yukon gold potatoes with some penzeys ranch powder. Roasted them for about 30 min at 425.
Let cool then used the notes from previous time to make loaded baked potato salad.