Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 70
KitchenKatalog: Blog 70
Saturday, February 13, 2021, 02:00 PM
This was basically the same as 2020-11-14 but we wanted to note the amounts of butter. Meredith made it with 3 Tbsp of butter for two packs of ravioli.
Saturday, February 13, 2021, 01:17 PM
I made no-knead brioche from America's Test Kitchen. I followed their recipe exactly. It seemed like it wouldn't make enough since it wasn't much flour but I think it was fine in the end. I started it on Thursday morning and cooked it Saturday. (I shaped it around 10:30 and cooked it around 1:15).
Final temp was 195.8°F which, while in line with the recipe, was a bit high for Albuquerque's altitude. It wasn't dry or anything so I guess that is good.
It also may have been slightly over-proofed as you can see in the cut slice. The whole were pretty big!
It was nowhere near as good or rich or soft or dense or buttery or sweet as the one from Trader Joes but it was still very good! Reminded me of challah more than the Trader Joes one. But I actually think theirs is the exception and this is closer to what I've had elsewhere.
The main use was for french toast
Wednesday, February 10, 2021, 08:33 PM
I had BBQ oven fried wings and I made seared salmon with cilantro chile sauce for Meredith and Caroline (well, Caroline's didn't have sauce).
The wings were only dry-brined for about 10 hours but I think that actually worked pretty well! The sauce was butter, BBQ Sauce, and a bit of sriracha.
Wednesday, February 10, 2021, 08:35 AM
Meredith made a Turmeric Pineapple Carrot Smoothie from Yay for Food (LOCAL). Her notes:
Did about a quarter of the recipe roughly, plus a scoop of vanilla protein powder.
Tuesday, February 09, 2021, 08:49 PM
We made sous vide scallops for our anniversary dinner (a day late). We used a frozen scallops (defrosted) from Costco. To cook them sous vide, I followed the guide from Izzy Cooking (LOCAL including PDF of page with helpful tips). We did 30 min at 130°F and then the ice-bath. I put some butter in the bag as well.
We super-seared them in butter when they were done. I think next time, we would probably try a lower heat and maybe even the full recipe here. Ours were really good but the outside was still a tad chewy. We served them on cilantro green sauce made with jalapeños.
Meredith also made her favorite green beans. And we had store-bought bread.
Finally, we had brookies for dessert
Tuesday, February 09, 2021, 04:49 PM
Meredith made Peppermint-Chocolate Brookies from Better Homes and Gardens (LOCAL) to go with dinner. She followed the recipe except went slightly heavy on the mint extract.
They weirdly puffed and then collapsed in the middle as you can see in the picture, but they were still very good! Meredith said they probably won't go "in the rotation" but we still enjoyed them
Tuesday, February 09, 2021, 11:41 AM
(no photo)
Meredith made an Almond Cherry Smoothie from Ambitious Kitchen (LOCAL)
I just use this for the ingredient combo. The proportions are nuts.
Sunday, February 07, 2021, 09:02 PM
Meredith made tempeh BBQ nachos. We were originally going to make tempeh taco nachos but I suggested we do a tempeh version of BBQ Pork Nachos
They were pretty good. Not as good as real pork but I think I liked it more than the tacos we did last time. And it was nice to do it with a different meat than the pork.