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
Saturday, March 13, 2021, 07:01 PM
I made the Halal Cart Chicken from Serious Eats (LOCAL)
I didn't make too many changes. Notably for the chicken marinade, I used half extra virgin olive oil and half canola for “light olive oil”. I had read somewhere that it can make a big mess so I grilled it even though I still needed to clean the pans. I wish I had better char lines but this wasn't really bad. I also used about 1.5 lbs of chicken.
For the rice, I doubled the cumin and used 3 cups of water/broth. I also gave it a few extra minutes. Both changes to account for the altitude.
I didn't make any changes for the sauce but I wish I had. While the chicken was very good and flavorful, the sauce was way too sweet. It needed way less sugar. And maybe some other spices. I would definitely branch out and see what my other options are in the future.
Otherwise, it was pretty good. Lots of flavor and good all together.
For serving, we did it on spring greens with tortillas. Also, I had read the label as "harissa sauce", not "harissa salsa". That wasn't great on it.
Tuesday, March 09, 2021, 07:10 PM
I made Rotisserie Chicken Pot Pie (Light) (the "less healthy version" with butter) and then topped it tater tots a la hot dish. I cooked it all at 400°F for about 25 minutes. The tots needed more! They were way less good than when on hot dish. I wonder if the chicken pot pie would have done okay being cooked longer? Probably.
Otherwise, it was pretty good. I used some fancy carrots that were a bit too earthy. I also added celery to use some of that up!
Monday, March 08, 2021, 09:56 PM
Lamb and pistachio patties with sumac yogurt sauce [Ottolenghi Simple] with our usual changes. I’m glad I added the salt amount to the ingredients as I almost forgot it
Sunday, March 07, 2021, 06:50 PM
Meredith made the basic idea of Chicken and Sausage Gumbo including the dry-roux which she did last Sunday. That actually made things a good bit easier since that was done and out of the way! It made it way less hectic and more approachable.
It took about 90 minutes to make.
Notes:
We also used the mixer to shred the chicken. It required a higher speed than usual; probably because thighs are fattier so they slipped around more. Still, this was way easier than shredding by hand.
Overall, it was very good. I think I liked it even more than last time!
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