Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 82
KitchenKatalog: Blog 82
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.
Sunday, November 29, 2020, 07:34 PM
Meredith made Butternut Squash and Black Bean Enchiladas using the regular recipe with frozen butternut squash. Since most people said they weren't hungry, she just did one serving.
Thursday, November 26, 2020, 03:04 PM
Small Thanksgiving with my dad, Emily, and Victor. So only 6 people and only two of whom actually eat turkey. A bit lower key than 2018.
The menu was as follows with other details below:
For dessert, we had
This was the main thing I was in charge of making. I dry brined the turkey and then followed Serious Eats' Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey (LOCAL). I did butterfly/Spatchcock it as well. It was a small turkey starting at about 9.66 lbs.
I carved it following this video from Serious Eats on YouTube (LOCAL)
I followed Serious Eats (LOCAL) for the gravy. I used some matchsticks carrots for the carrots
I repeated the crispy salmon from the other day using the same rub but they were cut ahead of time so we could also sear and crisp the sides.
Update: See our recipe book for an updated description
Meredith made her favorite Cranberry Bars. She followed the recipe but had to use two different pans rather than the one she wanted. They were a bit thin but very, very good. We all really enjoyed them!
Emily made No Bake Pumpkin Cheesecake (LOCAL) from Kind of Healthy Recipes by Mason Fit. Her notes: Used low fat cream cheese
Emily made Zero Smart Points Cranberry Sauce. Mostly just for her and my dad
Victor made "Chef John's" Pumpkin Pie from All Recipes (LOCAL). I do not know if this was Victor's planned recipe or if he pivoted to this since I bought him Sweetened Condensed Milk rather than Evaporated. I think he also used (eyeballed?) Pumpkin Pie Spice in place of the constituent spices in the recipe
At first, I didn't love it since it wasn't really sweet (it doesn't get any additional sugar) but once I got used to it, I actually really liked it since you really tasted the pumpkin.
Monday, November 23, 2020, 09:58 PM
I made Hot Dish with Impossible Beef and using vegetable broth instead of chicken. It worked very well. It took exactly three packs of the beef, which cooked up just like real meat. I thought there was a slight acidity I do not usually note when Meredith makes it and I suspect that was the beef.
I made two containers as seen in the picture though it was really hard to spread all four layers. I should have done just two. We had some tater "rounds" instead of tots so that went into one of them (and a bit of the other). Finally, I did cheese! On one, I tried doing cheese then tots. On the other I did tots then cheese. I think the cheese under worked better as the tots got more exposed to the heat but honestly, the cheese just hardened on both and I didn't really taste it.
But overall, a very well received meal!
Sunday, November 22, 2020, 08:34 PM
I made our typical African Peanut Soup. I made extra sure to actually use vegetarian broth. I also added an extra two cups of water since I wanted to make more. And a bit extra peanut butter because of that.
I used only one frozen ginger cubes and then went heavy on the powdered ginger. I also used a red onion since it is all we had. And since I didn't plan to blend anything, I tried to chop things on the smaller side.
It came out really good. I liked the change in tumeric from last time.
I also grilled two delicata squashes. I think I prefer kabocha, even though it is drier. But they were still good and well received.