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 > 61
KitchenKatalog: Blog 61
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. ↩
Saturday, May 29, 2021, 12:04 PM
I made No-Knead Brioche [Bread Illustrated by America's Test Kitchen] again adding 1 oz additional flour (I have now noted it on the recipe).
I made a double batch like last time which worked well. I started it Thursday morning and let go until Saturday morning. I cooked it for about 36 min and pulled around 192°F. (I was aiming for 185-190 but oh well)
And you can see I had a small hole. But it was pretty good as usual!
Friday, May 28, 2021, 05:01 PM
Meredith made Mary Berry's Bakewell Tart. Unlike last time, this time she used the Pâte Sablée from Mary Berry as well. It may have been the recipe or the heat in the kithchen or something else, but she couldn't get the Pâte Sablée off the counter and ended up forming it in the pan. And Meredith also didn't trim the pan down.
So it wasn't as pretty as last time, but it was still very good and well received. Lots of almond flavor balanced by the sweet (maybe a tad too sweet?) icing. Meredith also had some trouble with the icing hardening but I thought the lines looked good
Thursday, May 27, 2021, 01:13 PM
Pasta Salad with Roasted Peppers, Tuna & Oregano [The Kitchn]
Heavy on the tuna. Light on the pasta. It was 12oz of gluten free penne
Monday, May 24, 2021, 07:06 PM
Meredith made pesto eggs. She discovered it from The Kitchn but the actual recipe is from TikTok (LOCAL). She followed that recipe including ricotta and honey.
It was pretty good and fun to cook the eggs like that. Especially the little bits that cooked on the pan where it basically turned into pesto Parmesan crisps
Friday, May 21, 2021, 03:54 PM
Meredith made a chocolate cake with coffee frosting for "Gluttonfest" and in particular a friend's birthday.
For the cake, she used her standard Cakes by Courtney recipe. For the frosting she used Coffee Butter Cream Frosting from Imperial Sugar (LOCAL)
For the frosting, she added some extra butter and sugar since it was so loose. But some time in the fridge solidified it enough. And it just barely made enough. though could have been because it was so loose at first.
The cake was very good and well received
Friday, May 21, 2021, 01:55 PM
I tried to make English Toffee [Sally's Candy Addiction] but it didn't go well. I followed their direction on adding the nuts and, as it expected, it separated. I thought it was back together but it was not. As you can see in the picture, there was lots of butter all around it!
I also think it burned a little bit. I aimed for 285°F which is a tiny bit above the altitude-adjusted temperature but below that of the other recipes. But I started to also notice some more-cooked toffee coming up and got a mix of readings from 285 to 315!!!. I wish I knew how I mix it better while it was cooking!
Overall, it was fine but not particularly good in my opinion. Others at "Gluttonfest" liked it more than I did.
I would try this recipe again but I would not add nuts. I would either skip the nuts or pour over the nuts
Thursday, May 20, 2021, 05:46 PM
Meredith made Red Sangria from Cookie and Kate (LOCAL)
Used honey crisp apple for the seasonal fruit. Not the most seasonal, but it’s what we had that would work. Also, did 2 tbsp of maple syrup for the sweetener. I liked it! Much less sweet than the Costco sangria. The fruit was boozy!