Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 84
KitchenKatalog: Blog 84
Saturday, December 12, 2020, 01:23 PM
I made regular Christmas (red and green cherries with pistachios) biscotti
I didn't do anything differently except I did the initial cook at a slightly higher temperature and for the longer time frame. Well, despite that, they were super raw inside. I had so much trouble cutting them that many fell apart and they were really thick! I was not happy!
I cooked them longer for the second bake to get the fully cooked. They taste great as usual but I do not know what to do about the initial timing! I will have to do some reading and thinking about it.
As I remake these, I am realizing I also made a few errors in addition to the timing and done-ness. I should have used the offset spatula to get under them when they were hot and I should have taken them off right away to cool. I let them cool for the 15 minutes on the pan. So it was almost certainly too hot.
Friday, December 11, 2020, 09:08 PM
I made my Dad's baked latkes. I used three medium russet potatoes and 2 really small onions. I also used two small Japanese sweet potatoes. I do not know if it was too much onion (I don't think so) but it was super, super (!!!) wet. I ended up squeezing them in batches over a container and getting a ton of liquid off. That seemed to work well!
Otherwise, I followed the recipe and they were really good!
Wednesday, December 09, 2020, 01:07 PM
Meredith made Potsticker stir-fry. Going back over past times, I we do not talk about doubling it or anything but we really needed more sauce. I am adding a note to the page to 1.5 to 2x the recipe as needed
I thought it was fine enough though.
Monday, December 07, 2020, 07:03 PM
Meredith made sweet potato quinoa chili again using the Japanese sweet potatoes. It came out really good as usual!
Monday, December 07, 2020, 02:50 PM
Meredith made Granola cookies using Blueberry Granola. This was with the recipe from Milk Bar: Kids Only by Christina Tosi.
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.