Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 65
KitchenKatalog: Blog 65
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!
Wednesday, April 28, 2021, 07:46 PM
At Meredith's request, I made a copycat HEB Love Dip from Glitter and Graze (LOCAL). I followed the recipe except for the lemon juice (since it was so little).
I only tried it before the fridge. It was good in its own right, but nowhere near the richness and flavor of real Love Dip (we still have a little bit). It lacked depth of flavor and savoriness. It did have the color (and spice). I think mine was a bit too much tomato flavor and too much cilantro. The recipe was annoyingly non-specific about either!
Sunday, April 25, 2021, 09:16 AM
Meredith made a Cookie Dough Milkshake from Liz Moody (LOCAL). Her notes:
I didn’t read the directions, so I just threw everything into the blender and blended it. You were supposed to make a dough out the nut butter and a few other ingredients and pulse that part in so it’s chunky. It was still good.
Tuesday, April 20, 2021, 07:42 PM
After the success of it last week, Meredith asked me to make Creamy Spinach Artichoke Orzotto [The Kitchn] again. I followed the recipe remembering the butter but forgetting the cheese. I also used a whole onion instead of a shallot and I again added garlic (5 cloves this time since I wasn't using a shallot).
Also some Texas-style sausage. I overcooked it a bit but it was still very good.