Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 58
Friday, June 11, 2021, 06:22 PM
Meredith made tiramisu for Friday Night Potluck. She used her normal recipe which she finally let me copy it. The recipe is from Cibo 360 for tiramisu and zabaione (LOCAL translated, and PDFs)
Unfortunately, she didn't let me copy it sooner and it likely changed. She followed, or even went a little light, the amount of marsala but it was too much. The older version of the recipe had you do about half an egg-shell's worth per egg. She would go back to that too.
Also, as noted on that recipe, she uses butter biscuits (or Petit-Beurre) instead of lady-fingers. This is because when she was in Italy for study abroad, she asked a local friend for the best tiramisu. Instead of pointing her to it, she gave Meredith an ingredient list, included butter biscuits but not lady fingers, and made her some. It was really good so now that is Meredith's major change now too.
It was well received and we liked it. Just less marsala next time.
Wednesday, June 09, 2021, 01:19 PM
Meredith made a healthier pesto chicken salad. It was Costco Rotisserie Chicken Breast (we had frozen from a while ago). She then used a little bit of mayo, greek yogurt, and Kirkland pesto.
It was very good and healthier with the greek yogurt
Wednesday, June 09, 2021, 08:48 AM
Caroline loves the sausage, egg, and cheese on an english muffin from Starbucks. She calls it Starbucks Breakfast and asks for it a lot.
Since it is pretty pricey, Meredith bought a small egg pan and has been making her own. It is just a round beaten egg with cheese (usually colby jack) and a Morningstar Farms Breakfast Sausage on a buttered english muffin. Meredith says that buttering it is one of the keys to getting Caroline to like it. And it is all a whole lot cheaper!
Monday, June 07, 2021, 07:02 PM
We debated whether to even post this meal since it is basically store-bought Trader Joes Orange Chicken, but we doctored it up a bit. I stir-fried a 12 oz bag of broccoli with some green-onion white-parts added towards the end. After setting that aside, I cooked the chicken on the stove and finally combined it all.
Next time, I would do the chicken in the oven. It may be slightly faster but will be easier and use less oil.
It was good. Caloric but not horrible for 3-5 servings. And while I would have liked more broccoli, it was a good amount so as to not absorb all of the sauce.
Meredith made quinoa to serve with it.
Sunday, June 06, 2021, 07:50 PM
Meredith made Tomato-Feta dip from RealSimple (LOCAL). It is inspired by the baked feta dishes.
She followed the recipe except she also broiled the feta to give it more color, flavor, and be easier to blend.
We really liked it. We just had it on some naan but will serve it with some crackers and other stuff as more of a meal another time
Sunday, June 06, 2021, 02:59 PM
Meredith made Butternut Squash and Parmesan Dip from The Kitchn (LOCAL). She followed the gist of the recipe but used two frozen packs of squash from Costco which was way easier. She also used half-and-half to give it some more creaminess.
We really liked it. It had a nice flavor but was also (relatively) healthy! We will make that again and maybe even adapt it for some other recipes or meals.
Wednesday, June 02, 2021, 07:32 PM
Meredith made Baked Feta Pasta [Tiktok] using chick-pea pasta.
Tuesday, June 01, 2021, 06:10 PM
I made Peruvian Chicken. It was the spice mix from 2021-03-20 except no added salt1. I also 2.5x that since I was doing two chickens and some tofu (see below). Of course, that is based on Peruvian-Style Roast Chicken & Spicy Jalapeño Sauce [The Food Lab]. I used that sauce recipe with lactose-free sour cream. I also kind of winged it with amount of garlic and cilantro (both increased).
I dry-brined the day before and added the spices all of two hours before cooking
It came out really good as usual! I really like this recipe. And the sauce was very well received.
I also tried to make Peruvian Tofu for Emily. I spread the rub on it. It was not easy since it really should be wetter for tofu. I also meant to add salt since I didn't do it in the rub. I thought they tastes bland but Emily liked it a lot. And again, good with the sauce.
Emily also roasted Japanese Sweet Potatoes.
Too salty on 2021-04-11, though that may also have been the kind of salt. I wasn't taking the risk. ↩