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 > 55
KitchenKatalog: Blog 55
Friday, July 09, 2021, 09:05 PM
I made Armadillo Eggs for the Holiday themed Gluttonfest. I used three tubes of sausage and about 1-3/4 cans of peppers and about 1 block of cream cheese. It made 22 of them. I miscounted and thought the first tube made 8 so I tried to get 8 from the second and it was tough. It is much better to just wing it.
I tried rolling out the sausage with a plastic-wrapped rolling pin and it didn't help much. Doing it by hand was better.
I baked them initially at 350°F and then finished them at the Pettit's house at 375°F until they were fully cooked (by temp). I didn't note times.
They were delicious as always!
Friday, July 09, 2021, 08:05 PM
Meredith made Zucchini Bread [Alexandra Cooks] again replacing some (~2/3rds this time) of the oil with apple sauce (like 2020-07-26). It was still very good! This recipe is a winner! This was in addition to Armadillo Eggs for the holiday themed Gluttonfest
Caroline also helped.
Wednesday, July 07, 2021, 08:17 PM
I made Creamy Spinach Artichoke Orzotto [The Kitchn]. I followed the recipe except used Romano cheese instead of Parmesan. I couldn't taste the difference and thought it was very good. Meredith didn't like the Romano.
Tuesday, July 06, 2021, 08:28 AM
I started a batch of Beet Pickled Eggs. I followed my dad's (updated) recipe. He updated it from what I did before. I followed his new one but ended up topping it with 1 cups of water to fill the container.
I will update (or make a new post) when they are finished.
I steamed the eggs for 15 minutes and then shocked them in ice water and refrigerated them. I used 15 in the beet eggs. We ate two of the others. One was super over-cooked with a green ring around the yolk (yuck) and the other was perfect. So I guess we will see....
Sunday, July 04, 2021, 04:52 PM
Meredith (and her mom) made Gougères from The Kitchn Baking School. She used about 6 oz of cheese. Mostly gruyere, and about 1/2 oz of unexpected cheddar.
Sunday, July 04, 2021, 04:42 PM
I again made my Mom's Cinnamon Pecans recipe for an Independance Day party.I used a mix of pecans, hazelnuts, and walnuts. I had been looking at many other recipes. Most of which are more candy making with you then baking it. I wasn't opposed to that but because of time, I ended up going with the stove-top ones.
As I said, I used a mix of nuts but I did 1.5x the recipe. I also toasted them a bit first. For the ingredients, for the extra sugar, I tried using brown sugar. I also had to use 1/2 and 1/2 for the milk since we didn't have it. And I added almond extract and went heavy on the spices. And added 1/4 tsp salt.
Saturday, July 03, 2021, 01:52 PM
Meredith made "Calzone Grilled Cheese". It was inspired by Spinach-Ricotta Calzone and Butternut Squash Dip and Spinach Ricotta Stuffed Peppers and Crab. Her notes:
Sautéed a few handfuls of spinach until it was wilted. Then mixed the spinach with a few spoonfuls of ricotta, seasoned with a little roasted garlic powder and salt. Sprinkled a bit of shredded mozzarella on Costco sliced brioche, spread the spinach-ricotta mixture on top. A bit more shredded mozzarella, and then the other slice of [brioche] bread. Grilled and served with warmed Rao’s marinara for dipping.
It was super tasty!
Saturday, July 03, 2021, 09:27 AM
There really isn't anything too special here but it was cute so I wanted to document it. At Caroline's request, I made Smiley Face French Toast.
I made quick-french toast using my regular method: 1 beaten egg and oatmeal cookie creamer with brioche bread. I cut it up and then made a smiley face with whipped cream. Topped it with different color sprinkles and some white chocolate chips on the nose. Finally, a pirouette cookie broken up as the hair