Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 90
KitchenKatalog: Blog 90
Monday, August 31, 2020, 07:47 PM
Meredith made Curried Shakshuka. She followed the recipe except didn't use cayenne or black pepper. There was a nice bit slight spice from the curry powder. We liked it a lot!
Sunday, August 30, 2020, 08:45 PM
I made pesto chicken sous vide. I pounded down three chicken breasts, coated them in Kirkland brand pesto and sous vide cooked them for about 2 hours at 150° (following Serious Eats).
When they were done, I saved the liquid as a "dip" for Caroline and a salad dressing.
I added some more pesto and sprayed them with pam. I do not know if it was leftover crap from the pork but I had to move them since it kept flaming up.
I think I prefer to "sear" on the pan than the grill. I think it works better but there are other things I may try in the future.
I served mine on salad greens with some of the liquid as a dressing.
Sunday, August 30, 2020, 01:15 PM
BLTs with home-grown tomatoes. Also had avocado on them.
We used salad greens as "lettuce" which I actually preferred!
Saturday, August 29, 2020, 07:06 PM
I made sous-vide filet mignon at 137°F for about 2 hours. I cut up beef tenderloin and used salt, pepper, and fresh rosemary (with less pepper on the one that was for Caroline).
I used the gentle vacuum with double-seal.
When I was searing it, first rubbed the meat with canola oil and then added butter as I was going to try to add flavor.
It came out pretty good. I liked just having the rosemary though I still wish there was more flavor
Meredith also made her favorite green bean recipes
Thursday, August 27, 2020, 08:31 PM
Meredith used a different sugar cookie recipe from Sally's Baking Addiction (LOCAL) using leftover icing from 2020-08-22.
I was a bit torn about which cookie I preferred but it was good to have different options.
You can see that Meredith is getting better with her icing skills.
Sunday, August 23, 2020, 07:50 PM
I made a super big batch of sous vide pulled pork. I used a small "Picnic Roast" but it was tiny so I got a mega one at Costco. I had again modified the rub as noted on 2020-06-17.
I tried to track the weights and I probably do have it but in the end, it was just about exactly 8 lbs. (which I froze 6 of)
I tried something different for prep. I rubbed it over a bowl which was so much better since I was able to keep everything that fell. I will do this again for sure!
I divided it into 5 portions and vacuum sealed it with the "gentle" setting (and double-seal).
Cooking on the grill was tough as there was a lot or pork so some had to be closer to the hot side than I would have likes. Also, while nothing like the ribs, I had a small fire. I actually think it may have been the wood chips and not fat. Either way, there were some burned bits I needed to removed.
I think I would consider the oven next time. Or maybe in the winter.
Sunday, August 23, 2020, 12:47 PM
We had Chicken Tawook for lunch. There was real difference than our usual except that it was a large serving (like last time) and we had tons of leftovers. Also, it only had about 3.5 hours of marinating time.
We served it with mini naan breads. They were delicious as always!
We also had grilled corn on the cob. We actually made it the other day and just reheated it.
Saturday, August 22, 2020, 07:53 PM
Meredith made iced sugar cookies. She used the Honeycomb Sugar Cookies from (LOCAL) A Beautiful Mess and their Vegan royal icing ( LOCAL) with about half the sugar (they call for so much)
This was our first attempt with this kind of thing. It worked pretty well though some of the balloons were a bit breakable. Especially ones that Caroline (impatiently) made.
The icing stored well and was used again for 2020-08-27
