Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 84
Saturday, November 14, 2020, 09:05 PM
Meredith made "fried sage" in brown butter. It was based on a cookbook but basically, she just browned butter with sage leaves in it. We used that as a "sauce" for Trader Joes Cacio e Pepe Ravioli. It was pretty good; especially the fried leaves!
I made roasted broccoli soup. Meredith had roasted the broccoli earlier in the week. I made it with Better Than Bouillon Vegetable broth. It came out a bit salty and not as good as usual, though certainly not bad either. I think some of the cheese may have gone off too.
Update: From 2021-02-13, use 3 Tbsp of butter
Thursday, November 12, 2020, 09:47 PM
Meredith made Red Lentil Chili from A Beautiful Mess (LOCAL).
Her notes:
I doubled it (thankfully -- we ate a lot) and used 1 can of tomatoes đ„« instead of tomato sauce. Skipped the jalapeño, cilantro, and cayenne. Went a little heavy on the chili powder, plus a little cumin and oregano. Served with green onions, cheddar cheese, Greek yogurt, and Fritos.
Monday, November 09, 2020, 08:30 PM
The salad was inspired by Love and Lemons (LOCAL) but didn't want their dressing.
Used this vinaigrette from What's Gaby Cooking (LOCAL)
Used Quinoa and baby kale.
Sunday, November 08, 2020, 08:47 PM
I made chicken pot pie with our regular recipe except I realized I could make it better if I used more butter and made a real roux/béchamel sauce. I modified that recipe to note the options with what I did. I ended up adding a bit more milk both to think it and to help mix the bouillon. That may have been a mistake as it was pretty thin. I also forgot the acidity.
It was really good. I think the butter was well worth the calories to get more flavor out of it; especially since it wasn't too much worse!
Unfortunately, Caroline was not a big fan.
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 wasnât 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.