Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 69
KitchenKatalog: Blog 69
Friday, March 05, 2021, 09:32 PM
I made (or at least tried to make) buttermilk pralines from Southern Kitchen (LOCAL). I followed the recipe adjusting the final temp down to about 227°F. I also only used about 2 oz of corn syrup since it is all we had (and it said you can skip it).
I think I should have beat it longer. I don't think I incorporated enough air into it. The final result was good but super sticky. I ended up mushing half of them into rolls and rolling it like caramel. Those are easier to eat.
Still, they were good. Especially with the pecan bits. But I would try harder next time to get the right consistency
Wednesday, March 03, 2021, 07:10 PM
Potsticker Stir-Fry [Womans Day] with no major changes to the sauce. We did add mushrooms which worked really well once you let enough of the water steam out (I was expecting it to not work well but I was happily wrong)
Monday, March 01, 2021, 01:47 PM
Well, this is becoming pretty standard: Croque-Monsieur with no-knead bread cooked like Rose's hearth bread.
No real notes on the bread other than I think I needed more time. It was around 190°F when I took it out but could have used more color. Oh well!
Meredith also sautéed broccolini and made tahini sauce. She sautéed it a bit too ling for her taste but I though it was perfect!
Sunday, February 28, 2021, 07:42 PM
Meredith got an odd craving: Cheese Steaks. The idea was cheese steaks but heavy on the filler vegetables. As such, Meredith sautéed a green pepper, a red pepper, and an onion with 1/4 tsp salt. Then she added about 14 oz of shaved fresh (as opposed to Steak-umms) beef. She added about 1/2 tsp salt and 1/4 tsp garlic powder.
We hollowed out some sourdough baguette and then topped them with cheddar cheese and broiled them (a bit too long by accident). We decided they needed more cheese so we topped them with a slice of Colby Jack.
They were pretty good. Not at all like the real thing but decent and still very tasty
Sunday, February 28, 2021, 02:40 PM
Meredith made her favorite Fresh Dill Salmon Salad [Sprinkles and Sea Salt]. No real notes except that she doubled it. I added double numbers to the recipe since she actually made a single batch with double the salmon and then realized it, and had to make more. Also, it was a tad salty so go lighter in the future.
Sunday, February 28, 2021, 08:41 AM
Meredith made a Mint Chocolate Smooth from Well and Good (LOCAL)
Halved recipe except for mint extract (oops), skipped avocado, subbed almond milk for water (and needed more to make it blend). And added vanilla protein powder, maca, and a little stevia after tasting.
Maybe cut back to 3/4 tsp of mint extract next time.
Saturday, February 27, 2021, 09:35 PM
I made Sloppy Joe Quesadillas. I used our recipe except with a whole pound of (lean) beef and light on the ketchup. I also added some Worcestershire sauce (and I added that as an option to the recipe). I went light on sriracha though maybe still a bit too much. And I used a whole onion and skipped the pepper.
I let it simmer for about 20-30 minutes and then I made it into quesadillas. I actually liked it a good bit though Caroline was less impressed. I would do it again but I am also not in a huge hurry.
Friday, February 26, 2021, 11:30 AM
I made No Knead Brioche
I initially followed the recipe but it was so unbelievably wet that I had to add a ton of flour. I was just trying to get it to come together so I wasn't measuring but it was as much as another 1/2 cup. Also, while I used bread flour in the main, I added all purpose.
This was before adding more flour. It was so wet:
I was really disappointed that (a) I had to add so much flour and (b) I don't know how much and (c) I didn't note it last time either. Meredith seems to recall I had similar issues but again, I didn't note it.
I tried to weigh the dough after everything and got 674 grams. I figured I could backout how much flour I added but, as can be seen below, I ended up with less overall. So that didn't work. I really don't think I messed up any of the measurements though it is a possibility, especially since I came out under. I will be extra careful next time to both make sure I start with the right amount and that I know how much more I add
| Item | Amount | Ounces | Grams | Total (grams) |
|---|---|---|---|---|
| Flour | 1 | 9.125 | 258.7 | 258.7 |
| Yeast | 1.25 | 3.1 | 3.9 | |
| Salt | 0.75 | 5.9 | 4.4 | |
| Eggs | 3 | 35.0 | 105.0 | |
| Butter | 8 | 1 | 28.3 | 226.8 |
| Water | 2 | 1 | 28.3 | 56.7 |
| Sugar | 0.1875 | 198.0 | 37.1 | |
| Total | 692.6 |
The dough felt pretty dry coming out of the fridge. Maybe too much flour? Or it was just cold. Anyway, I followed the rest of the recipe and once it was at about the top of the pan.
I baked for about about 30 minutes. At 25 it was too cool but I took it out at ~195°F at 30 minutes.
One side grew too much. You can't see in the cross section but there was a bubble under that side. Oops.
Otherwise, it was pretty good. Maybe a tad over-proofed. And less tasty (and less shiny) than last time but still pretty good.