Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 62
KitchenKatalog: Blog 62
Monday, July 12, 2021, 07:38 PM
I had ordered a "cheese steak" at a restaurant this weekend. While it was tasty in its own rite, it was very much not even close to a cheese steak (and it was not very generous). Anyway, that gave Meredith the idea to do cheese steaks.
We bought fresh shredded beef at Trader Joes. While the peppers were baking, we sautéd onions and then added the beef. The beef kind of clumped so we used two tongs to separate it. Meredith used the same seasonings as last time. Meredith also added shredded cheddar to give it cheesiness throughout. We did two peppers (four halves) stuffed and then two open face sandwiches. Topped them with cheddar slices and broiled them.
They were very good. Not quite what I would expect in Philly (including being less greasy which was nice) but still delicious!
Saturday, July 10, 2021, 09:13 AM
Meredith made a Chocolate Zucchini smoothie from Ambitious Kitchen (LOCAL). It was reminiscent of zucchini bread
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.