Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 52
KitchenKatalog: Blog 52
Friday, October 29, 2021, 07:26 PM
We made cheese-steak peppers and open-face sandwiches like last time. I toasted the peppers three times to cook them and even peeled off some blistered skin. For the steak, I super sautéed onions and peppers then added thinly-shaved beef. I just used salt and garlic powder.
I added some cheese to the mix and then also topped it with cheese.
Not the same as a real philly cheesesteak but pretty good!
Friday, October 29, 2021, 01:54 PM
Meredith made Spicy Peanut Udon Salad [healthykel_] using Emily's suggestion of adding super-firm tofu. It was good but needed a lot more dressing.
Also served with "popcorn chicken" and sweet-potato fries
Wednesday, October 27, 2021, 07:31 PM
Main thing was Roasted Broccoli Soup but Meredith also made Turkey Sausage Stuffing Fried Rice from Trader Joes.
Both were very good. It made a ton of soup!
Tuesday, October 26, 2021, 07:30 PM
Pretty standard brussel spout hash. I did it similar to last time but I poured out some bacon fat which worked fine.
Ravioli was like last year
Monday, October 18, 2021, 07:37 PM
African Peanut Soup with a vegetarian base. No blending. Also had grilled cheese on the side.
Sunday, October 17, 2021, 06:37 PM
Meredith made [Vermont Spiced] Pumpkin Cake [Food52] for our birthday cake. When she made it last year the frosting was too powerful and you didn't taste the cake. So Meredith thought about what frosting to use and decided that maple sounded good...and then realized that was actually the suggested frosting!
She used the frosting recipe on the main page but used
inspired by Martha Stewart. The frosting was plenty sweet (I can't imagine how sweet it would have been with 3.5 cups!) but you couldn't taste the maple at all! Much more next time.
My dad (and Mason) also made a sugar-free chocolate cake. He used his No-Fail Pound Cake with xylitol for sugar. It was good but I think it made my stomach a bit unhappy...
Saturday, October 16, 2021, 06:35 PM
We made crispy salmon as Grilled/Seared Salmon using the rub from Spiced Salmon Kebabs [Bon Appétit via Epicurious]. We let my dad make the rub since it was better when he did it. Just looking at what he did, he chopped the oregano much finer (and maybe used more?) and went heavy on the cumin. I took the mix and rubbed it on the sliced salmon in a bowl. I think that also coated it better. Anyway, it was delicious.
Update: See our recipe book for an updated description
The Pettits brough mac and cheese. Not sure about theirs but it was good.
And Pumpkin Cake with Maple Cream Cheese Frosting for dessert.
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.