Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 72
KitchenKatalog: Blog 72
Monday, January 25, 2021, 09:06 PM
We made Croque Monsieurs on the rustic loaf bread. That worked really well for this. It was a lot easier to match the sizes.
I also made a curry cauliflower soup. Meredith had made curry cauliflower last week and we still had a lot leftover. I kind of followed roasted broccoli soup. We debated using cheese like the broccoli soup and Thanksgiving 2018 but decided not to. I messed with the flavors using a mix of soy sauce, Worcestershire, and some other seasonings. I also added some apple cider vinegar for brightness. It was actually pretty good by the end! I do think I would have liked cheese in it.
Monday, January 25, 2021, 09:02 PM
I made Almost No-Knead Bread but followed the basic hearth bread cooking method in a pan. I again used about 1/2 tsp of year, not 1/4.
I liked it like this. It made it easier to cut and use for Croque Monsieurs and there was still a nice crust and flavor. I don't think not having the dutch oven caused too many issues.
I let it rise for about 25 hours.
Monday, January 25, 2021, 02:29 PM
Meredith made another batch of Smoked Salmon Black Bean Salad. She again doubled except the black beans
Sunday, January 24, 2021, 06:32 PM
We made Ramen Rice Krispies mostly to send to Emily. We followed the recipe but just used two whole things of crushed ramen. And we forgot to reserve some at the end for the topping. So it was all mixed it.
It was pretty good...and pretty odd... as usual!
Also, we did about 7 tbsp of butter (we've said on the recipe to be about 6-8)
Sunday, January 24, 2021, 04:17 PM
We had friends over for lunch. I did my usual BBQ Pulled Pork from the 2020-12-20 batch. And we served it with the potato rolls I made on Friday. Meredith also made a batch of coleslaw with the semi-standard half greek yogurt.
Saturday, January 23, 2021, 08:35 PM
Friday, January 22, 2021, 09:02 PM
I made chicken tawook with home made flat bread. The tawook was pretty standard. It was about 3 lbs of chicken but I didn't adjust the marinade. I grilled them and then let them stay in the oven (225°F) while I finished the bread.
We didn't have the Trader Joes garlic spread (toum) which was missed but they were still pretty good.
Friday, January 22, 2021, 03:19 PM
I made pan-grilled flat bread from Bread Illustrated by America's Test Kitchen. I do not know if I added too much additional water (which I usually need) or if the dough is supposed to be super sticky and wet, but this was super sticky and super wet. I kept adding flour and working it by hand but I could not get it to a point of being grabbed by the dough hook. As you can see, it is just being mixed around:
I eventually just assumed that's what it is supposed to be like. I also could barely knead it out (again, adding a lot of flour). It also rose a bit faster than I expected so I lightly pressed it down about an hour into the rise.
I decided to make six instead of four. Because I was doing the tawook at the same time, I think they sat after being balled for about 30-50 minutes.
Rolling was hard but not the nightmare I expected based on the dough. I did struggle to shape, get them up, and then onto the pan. I also tried a few different ways to spray them. Some on the counter but it wet the counter where I needed to roll more. And some in my hand but that meant that (a) I only had one hand holding the dough and (b) I had to flip it on the pan.
Keeping the pan temp was not very easy but I think I did okay. They came out pretty good. Nice structure inside and an okay flavor. I don't think they were as good as restaurant naan but I am willing to try it again!