Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 80
KitchenKatalog: Blog 80
Sunday, December 06, 2020, 03:57 PM
We had friends over for an out-door, socially-distanced lunch. I made our regular tawook with about 2.75 lbs of chicken. I didn't increase the marinade at all since I did it in a bag.
Otherwise, no real changes or notes!
We served it with the Trader Joes Garlic Spread (Toum) and pita. We didn't do other sides since our guests brought salad (and potatoes)
Sunday, December 06, 2020, 09:17 AM
Turkey Pistachio Arugula Patties with no real changes.
Saturday, December 05, 2020, 12:39 PM
Meredith made Egg Bites (a la Starbucks' Sous-Vide Egg Bites) based on the recipe from Rachael's Healthy Plate (LOCAL). She only used the base of that and instead made two varieties: soy chorizo and burji.
They were pretty good. The texture was similar, though less smooth. A lot easier than regular sous vide style (where you use a ton of tiny mason jars) since this used a mould. And it was pressure-steamed vs being genuine sous-vide.
Saturday, December 05, 2020, 10:09 AM
Meredith made these from Tone it Up.
Her comment:
These were extremely unpleasant to roll, so they better be really tasty to make up for it. I have my doubts.
Meredith said they were pretty tasty but not work the “ick factor”
Thursday, December 03, 2020, 06:46 PM
Roasted Gnocchi with fennel, peppers, onions, and tomatoes.
Wednesday, December 02, 2020, 03:02 PM
Meredith made a Pear and Pistachio Ricotta Cake based on the Apple Pine Nut Ricotta Cake from Cook Republic (LOCAL). Her changes:
We liked it a lot. Very moist and not too sweet. More cardamom next time. You could barely taste it in there!
Tuesday, December 01, 2020, 03:24 PM
This came about because my dad was talking about the food he ate growing up and I thought this sounded...interesting.
It was based on the Foodgasm Recipes (LOCAL) except I doubled it and used four cans of tuna. (Originally just three then I added another can at my Dad's). And I used frozen mixed vegetables instead of just peas.
I made it in the Instant Pot since I was going to prep it and bring it to my Dad's. Through a combination of bad interface and use error, and lack of good heat control, I struggled. I made the roux but when I added the milk, it was not hot enough to really do anything and was just warm. I eventually got it back to boiling but it was still not thick so I added some corn starch to thicken it. I also added some soy sauce (at our house) and tamari (at my Dad's) to give it some more salt and umami.
It was actually pretty decent. Not the most amazing food ever but fun to make and fun to say we ate this! It does make me want to try Tuna Noodle Casserole sometime.
Monday, November 30, 2020, 07:22 PM
We had "Breakfast for Dinner" as Emily and Victor's going away meal. We also made grilled scallion pancakes. I 1.5x the pancake recipe but made double the number. I was also running out of sesame oil so I had to skimp. I do not know if it was from skimping or if it needed more salt, but they were not as good as the first time. Emily also helped roll them out which was a big help since they take a little bit of time.
For the meal it was:
It's worth noting that we did a reprise the next night for my Dad's going away meal. No bacon or scallion pancakes but we also had blintzes.