Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 83
Saturday, November 07, 2020, 04:31 PM
I made our Soy Chorizo Ragu. I skipped the brown sugar and did use the wine. The chorizo was really old which may be why it wasn’t as flavorful, or something in the sauce.
We mixed pasta and spaghetti squash.
Friday, November 06, 2020, 06:53 PM
My Dad and I put together crispy salmon for dinner. The idea was somewhere between a baked salmon and my seared salmon. The salmon didn't have skin which made us change the plans a bit but it worked.
We used the spice rub from Spiced Salmon Kebabs (LOCAL). At least the basics of that. We used black sesame and skipped the crushed red pepper. We also forgot the salt and added it later.
We topped it with lemon and then cooked it on the Baking Steel on the grill. The thing is, I think the steel is hotter than when I do the seared salmon but the grill itself has less heat. Combined with the lack of skin, we had to play around.
We took them off as one but when cutting it, we saw it was not cooked enough. We put them back on for a little and even turned the thick ones on their side (as you can see in the photos).
They came out really good. I think they were all cooked correctly. Maybe a few bits over cooked and some under, but that's to be expected. The bottoms got really crispy and were delicious
Update: See our recipe book for an updated description
Friday, November 06, 2020, 01:56 PM
Meredith made Sweet Potato Snickerdoodles from The Kitchn (LOCAL). She didn't really make any changes to the recipe. She did follow the butter browning techniques from Joy The Baker. And because Caroline was being difficult, some of the timing was off of putting it together.
But the cookies were really good. I felt like I could taste the sweet potato. Less so the brown butter but it was still there.
Our cookies scoop is a bit smaller so it made 34
2021-01-07 Note: they defrosted well in the toaster oven. We did ~5 min but maybe 3-4 min next time.
Thursday, November 05, 2020, 08:52 PM
I made vegetarian stuffed mushroom casserole. I didn't make any major changes to the recipe except to use Quorn. And I did the entire thing in the non-enameled Dutch Oven which seemed to work well. We didn't have any kind of French's Onion stuff but it was okay with out. I used Mural of Flavor to make the seasoned bread crumbs.
I also grilled Kabocha squash for about 6 minutes per side at medium.
Wednesday, November 04, 2020, 08:00 PM
I made roasted gnocchi with the only real notes being that I used a vegetarian sausage and we were short on tomatoes. I also used red onion when I should have used regular. I only did one fennel bulb but I think more would have been better.
My dad also made a bagged-stir-fry. It was just the veggies and a sauce with noodles. It was fine. Kind of unremarkable but nice to have some vegetables in addition to the roasted ones.
Tuesday, November 03, 2020, 09:01 PM
Meredith made Curried Shakshuka. Delicious as usual though Caroline didn’t eat it. She ate the eggs though!
Monday, November 02, 2020, 08:21 PM
Meredith made our now semi-standard enchilada skillet. She used frozen butternut squash since the one we had gone bad. And she used half a head of cauliflower which worked well.
Monday, November 02, 2020, 12:22 PM
Caprese Quiche using the normal quiche.