Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 63
KitchenKatalog: Blog 63
Wednesday, May 05, 2021, 03:20 PM
Meredith made Blueberry Chia Seed Pudding from From my Bowl (LOCAL). It was certainly less blue than the original!
Wednesday, May 05, 2021, 01:54 PM
Meredith made Guacamole Quinoa Salad inspired by Tone it Up. She used frozen roasted corn and yellow squash.
She added Fritos to hers and I added whisps to mine for crunch.
it was pretty good! Using salsa as a dressing works really well too!
Tuesday, May 04, 2021, 08:39 PM
I decided to try to make Horchata Bites like 2013-07-04 but ended up with something more like "Horchata Cake" using leftovers from 2021-05-03
I was just winging it but this is what I ended up with.
I mixed it all together really well and then baked it. I originally did it for 15 minutes but checking the temp told me it wasn't done. I ended up going for another 15 (total 30min) with a final temp around 192°F.
The dough had a very stretchy and sticky.
It tasted pretty good. I wouldn't say it was amazing or the best thing ever but it had a nice flavor and a nice texture. I don't know what I would do to make it tastier though.
Tuesday, May 04, 2021, 07:27 PM
Meredith kind of winged this. It was a mix of zucchini noodles and real pasta with Kirkland pesto. Served with burrata (and some fish sticks)
Monday, May 03, 2021, 04:08 PM
Meredith made Blondie Mini Muffins [Tone it Up]. As with last time, they were a bit undercooked tasting but Meredith said that was a pro, not a con. It made 11 mini muffins
Monday, May 03, 2021, 02:22 PM
Meredith made Banana Chia Pudding from The Conscious Plant Kitchen (LOCAL). Her notes:
Used canned coconut milk for the milk. Topped with a couple Nilla wafers and a bit of whipped cream.
I don’t think it would win in a competition against our southern banana pudding, but I would happily eat this regularly. Also, it’s easier to prep.
Monday, May 03, 2021, 06:45 AM
Meredith made Horchata De Almendra with the only real not being to use half the sugar. Meredith squeezed it with a "nut milk bag" and got about 2 cups of liquid out (which is pretty impressive!).
I use the leftovers to make Horchata Cake (just winging it)
Friday, April 30, 2021, 03:06 PM
I made a double batch of No-Knead Brioche [Bread Illustrated by America's Test Kitchen]. Like last time, I measured out the amount of additional flour but this time I used 2 oz extra total so 1 extra oz each. I think I liked this more. Next time I made it, if this is what I find, I will add it to the recipe. You also need to mix (knead?) really well.
I made a double batch so one was in the slightly larger pan. On the recipe they say the times should be different; both rising and baking. I decided I didn't care enough about rising and when baking, they basically were both ready at the same time (or a bit late). Depending on where I probed, I got 190°F to 195°F. This is a bit too warm for Albuquerque altitude.
I tried really hard to have nice tops but they still came out wonky. I do not know what to do but it also doesn't matter much. I separated the larger one (larger pan, same amount of dough) since it didn't mash together as well and froze that. The other was good, as usual!
