Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 92
KitchenKatalog: Blog 92
Tuesday, August 11, 2020, 08:09 PM
While boring on its face, this was supposed to be a meal Caroline would really like. We actually wanted to make mac and cheese like she loved at the Pettit's but it was (a) way too unhealthy for us to justify (we were having cake!) and (b) we didn't have everything. So we went with egg clouds.
They were pretty typical but Meredith forgot the salt. It didn't matter since we used Trader Joes Unexpected Cheddar which is saltier anyway.
We also had extremely burnt failure-ribs. That is on its own post.
After the ribs, I grilled grilled eggplant that Emily prepped from Healthy Recipes (LOCAL)
Finally, we had Boston Cream Pie for dessert. That too is its own post
Tuesday, August 11, 2020, 06:09 PM
I made sous-vide ribs from Serious Eats (LOCAL) based on The Food Lab1
I had three racks of ribs so I did:
I followed the directions to let them cure overnight. I vacuum sealed with the "gentle" setting and then sous-vide cooked for about 12-13 hours. I let them cool and then refrigerated them.
To heat it up, I sous-vide cooked them again at 150 for a few hours to warm it up.
I split them all in half and planned to do half dry and half with Sweet Baby Rays. All on the grill.
Well, I messed up some of the temperatures and used heat under the ribs.
BIG MISTAKE. See the next photos
For the record, the steps I took were:
Maybe that was the wrong order since most were super, super burned with a nice char and almost no meat!
I do want to try this again but I am absolutely doing it in the oven.
Tuesday, August 11, 2020, 12:07 PM
Meredith made Caroline a Boston Cream Pie (with Tahitian Vanilla Pudding) from BraveTart. Caroline helped (and it was adorable). Used Ruby Chocolate for the ganache and then some "gold food-mist stuff" since the ruby chocolate color wasn't very pretty.
We weren't thrilled with the ruby chocolate.
The cake was fine, maybe a bit too much nutmeg. The pudding was very good!
This was part of her Birthday dinner
Monday, August 10, 2020, 09:06 PM
Butternut Squash and Black Bean Enchilada Skillet with fresh butternut squash
Monday, August 10, 2020, 01:13 PM
Curry chickpeas using a vegetarian base instead of chicken since Emily was eating
Saturday, August 08, 2020, 07:11 PM
We had grilled okra and chipotle sauce. We also had grilled salmon burgers and hamburgers but that's not too interesting.
Emily and Victor are visiting and we think we added them as okra converts
Friday, August 07, 2020, 08:03 PM
We made our regular grilled shrimp with Montreal Chicken Seasoning.
We also tried pesto-grilled zucchini. We sliced it and then marinated it in pest and lemon juice. I then grilled it for about 5 min per side. I thought it was pretty good, though I didn't really taste the pesto as much as the lemon. And it needed more salt. But it was different and new.
Wednesday, August 05, 2020, 07:19 PM
I made Juicy Lucy turkey burgers using the same recipe as before. They call for 4 oz of cheese for 4 oz of meat and that is insane. I used 1-2/3 lbs of lean turkey to make 5 x 1/3 lbs burgers. I used mini snack blocks of cheddar (I think 3/4 oz?) and that worked really well. No leaks, easy to form, and it held together really well!
I also grilled broccoli for about 8 minutes. I just tossed them with oil and then salted them on the grill.
