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 > 76
KitchenKatalog: Blog 76
Monday, January 04, 2021, 09:23 PM
This was from 2020-11-19. The only note is that Meredith reheated it from frozen by cooking it at 325°F for an hour and then followed the original recipe
Sunday, January 03, 2021, 05:39 PM
Ann (and Caroline) made Christmas Sandwiches for lunch. Tasty as always.
Saturday, January 02, 2021, 08:46 PM
We made Croque Monsieurs using the same bread as last time. No real notes other than we added the note about how much salt to the recipe.
Meredith also made her favorite green beans. She had actually already blanched them from the other day.
Saturday, January 02, 2021, 08:42 AM
(Not sure this is worth a post but...) Meredith made pigs in a blanket with canned biscuits and little smokies. Surprisingly, Caroline was kind of ambivalent about them and mostly just wanted the bits deconstructed.
Friday, January 01, 2021, 08:40 PM
We had BBQ Pork Nachos, Bean Dip, and Guac for New Years Dinner.
The pork was one of the frozen packs from December, 20. I got it really crispy in the cast-iron pan and then added Sweet Baby Rays BBQ sauce. We made tray-nachos with layers of pork, cheese, and thinly sliced red onion. And we served pickled jalapeños on the side. They were really good!!!
Meredith also made cole slaw with our (now normal) change of using half Greek yogurt for mayonnaise. Also, this time
She made the full dressing recipe for about 7.5 cups of cabbage.
Meredith made black-eyed peas dip with no real changes except a bit of monterey jack cheese.
Finally, Meredith made guacamole.
We also had pecan pie for dessert
Friday, January 01, 2021, 12:24 PM
Meredith made Liège Waffles from Smitten Kitchen (LOCAL) for New Year's Day brunch. She followed the recipe with an overnight rest in the fridge. The problem was, Smitten Kitchen makes no mention of warming up the dough so the timing was all off. The plan was to do this for breakfast but it took a few hours on the counter for the dough to come to temperature! Hence, these became brunch.
After making them all (which took over an hour and a half), Meredith put them in the oven to stay warm. She had tasted a few of them before and thought they were a bit dry. The keeping-warm in the oven did not do them any favors.
Other than a bit dry, they were quite tasty! They had a nice crunch from the sugar and pretty good flavor!
But between the lack of information about the dough; it being a bit dry; and how slow it was to add the butter, this will not be our go-to recipe in the future!
For brunch we also had Poinsettias (with a splash of Triple Sec) and mimosas. We made Caroline a virgin mimosa with orange La Croix. We also served some cheese, crackers, ham, and fruit
Thursday, December 31, 2020, 08:37 PM
Meredith made a double batch white bean chicken chili from Eating Bird Food. She ran out of chicken Better than Bouillon so she had to use veggie. It was still very good, though not quite as good as last time. Maybe it was the broth or something else.
We also added 3 tiny1 bell parties.
not “mini” or “petite” but tiny. Walmart gave us the tiniest little peppers and we’re not sour about it at all ↩
Thursday, December 31, 2020, 03:10 PM
I made the Taste of Texas Pecan Pie for New Years.
I used Trader Joes frozen crust and it was miserable! As you can see from the pictures, it all broke into strips. I had to lay it into the pan and press it together. Far from ideal.
I cooked it for about 1:45 at the 300°F (though I did closer to 310°F) and then I meant to turn it down but I honestly can't recall if I did or not. Either way, I did another 45 min at whatever temp I used.
I made one big one (with about 10-12 oz pecans) and then four littles. The last little one, I did the liquid first then the pecans since I didn't want to go to a fifth one! You can kind of see that in the photo. It was, the back left in the oven and I think the back right in the cooked photo.
They really puffed up but eventually settled down when cooling. Actually, a bit more than I would have liked but they still came out pretty good.
I was not overly happy with the result. First, it was super hard to cut. That may have been because there were too many pecans and they weren't chopped. It was around 12oz whereas the first time, I used about 8.
And the crust kind of came apart. And finally, it may have been a bit over cooked. Not 100% sure.
I added the note to the page, but you MUST put something under the pan if using the spring-form! It was such a mess and filled the kitchen with smoke the next day! I ended up using the steam cleaner on it.
