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Justin & Meredith Winokur's Kitchen Cooking Notebook

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KitchenKatalog: Blog 71

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Croque Monsieur & Rustic Loaf Bread

Friday, February 05, 2021, 09:06 PM

I made a rustic loaf bread like last time using a combination of no-knead bread and hearth bread. I tried to do it with bread flour but I don't think it made much difference.

I did accidentally forgot that I was warming the oven and letting the bread rise in the pan. So it may have risen a bit more than I would have liked before going into the oven but I think it worked out fine. I had to use a fan to cool it faster for dinner.

The Croque Monsieur was the regular recipe with leftover béchamel from last time


Kombucha

Friday, February 05, 2021, 10:41 AM

Brew Day

Meredith is making kombucha based on Shutterbean (LOCAL, including PDF of page). She used scoby from our friends, including a bit of liquid starter. In addition to their liquid starter, Meredith used a bottle of raw kombucha (GTs Raw Kombucha Synergy).

We will update this post as it ferments

Flavors and Bottling

*COME BACK*

The scoby

Test 1:


Gnocchi Bake

Wednesday, February 03, 2021, 08:43 PM

Meredith made the Chicken Parmesan Gnocchi Bake from What's Gabby Cooking (LOCAL) recipe. We used about 1.5 lbs of ground turkey instead of chicken and we didn't have parmesan (hence, not "Chicken Parmesan"). The sauce was a mix of the Delallo we like for Lasagna Soup and the other part of the Rao's pictured above.

It was certainly not bad but not as good as the recipe made it sound!


Lasagna Soup

Tuesday, February 02, 2021, 09:15 PM

I made our regular Lasagna Soup (which we hadn't made in over a year!). We didn't have mushrooms but I added some Trader Joes "Mushroom & Company Multipurpose Umami Seasoning Blend". We also had to decase chicken sausage. I prefer it ground since it's harder to break up the decased ones but I used some scissors.

I actually ended up adding some more water since I thought it was a tad too thin. We also used a bunch of different pastas. One pack of tortellini but also some penne and (???) since we needed to use it up.

It came out very good as usual. Super flavorful. Though it was not a hit with Caroline (which may be why we hadn't made it in a year)


White Chicken Chili

Sunday, January 31, 2021, 08:02 PM

Meredith made white bean chicken chili using rotisserie chicken instead of boneless-skinless. It was good as usual though could have used a bit more salt.


Soy Chorizo Ragu

Friday, January 29, 2021, 07:36 PM

Meredith made Soy Chorizo Ragu with a mix of zucchini and regular pasta.

It was delicious as always.


Chicken and Sausage Gumbo

Tuesday, January 26, 2021, 09:10 PM

Meredith made Chicken and Sausage Gumbo from America's Test Kitchen. Unlike the seafood gumbo, this uses a "dry roux". It is supposed to be easier and, while not the goal, healthier (since there is way less oil).

Meredith followed their instructions on toasting the flour. She got it pretty dark though still not quite the cinnamon color (she compared). You can see in the photos below that it did get dark; especially when broth was added

Toasted flour After adding broth

Her other changes were to add a bit more water (maybe a cup?) and go light on the cayenne.

We expected this would be easier but it was not!!!. It took over two hours of constant work. We also expected it would be very thick between all of the meat and the fact that it uses about 4x more flour than the seafood gumbo. It was thicker but it didn't need as much extra water as expected.

We liked it. It may have needed a bit more salt (or bouillon) but it was still plenty flavorful. And we would add okra next time. It is so odd that this didn't call for it.

And I think we would do the dry-roux again even for other gumbo recipes. It wasn't easier but it does lend itself to prep ahead.


Asian Chicken Salad

Tuesday, January 26, 2021, 02:34 PM

Meredith made Asian(ish) Chicken Salad using bagged coleslaw ingredients again and rotisserie chicken. So much easier!


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