Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 67
KitchenKatalog: Blog 67
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.
Sunday, April 18, 2021, 08:27 PM
After the success of the orzo last week, Meredith asked me to make One-Pot Creamy Wild Mushroom Pasta [The Kitchn] with orzo. I did about half cream and half milk. I also uses 8 oz fresh mushrooms and a can (8oz drained) of mushrooms since we didn't have enough.
I added the orzo when you would add the pasta. At the 12 minute mark, it was very much too wet. We let it go another 12 which probably made it absorb more and also boil more water away. I liked it a lot though it didn't have the same creaminess (even though this one had cream!) as the one done risotto-style.
I would do it again but I would probably do more reading a devise a way to combine the methods if possible.
We also had pan-fried smoked sausage on the side.
Monday, April 12, 2021, 07:25 PM
I made Spinach Artichoke "Orzotto" (orzo cooked like risotto) from The Kitchn (LOCAL). Meredith found the recipe and asked me to make it. I did it at Bill and Ann's house. I added three cloves of garlic at the same time as the orzo (after the shallots) and also forgot the last butter. Also, they didn't have frozen artichoke hearts but I got (the last one!!!) quartered artichokes pictured below. I used HEB Brand broth and then some low sodium Better Than Bouillon. Likely more of it too
It was very good. We really liked the flavors and the creaminess. It took a lot of active time to cook it like this but it was pretty easy and, again, super flavorful. We will be making this again! Probably pretty soon too!
