Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 94
KitchenKatalog: Blog 94
Tuesday, July 28, 2020, 12:20 PM
Caprese Salad using (mostly) Meredith's home-grown tomatoes
Monday, July 27, 2020, 08:18 PM
We made Egg-stuff tortillas using leftover, defrosted pulled pork. They were really good as usual! I like doing these with the pork!
Sunday, July 26, 2020, 03:22 PM
Meredith made zucchini bread with the recipe from Alexandria Cooks (LOCAL). Her main note was replaced about half the oil with unsweetened applesauce and added about a cup of walnuts.
It took forever to cook and even then, Meredith pulled it out a bit earlier since it seemed like it was burning a bit.
But it came out really good! Super moist. And I didn't notice the apple sauce
Sunday, July 26, 2020, 12:07 PM
Meredith made caprese quiche using Kirkland Pesto. Last time, she had the realization that the pesto is fairly salty with all the parmesan, and reduced the salt accordingly. This time, it slipped her mind, so she did the full 2tsp of kosher salt and it was definitely on the salty side. Also, she pammed the quiche pan which worked really well! I updated the recipe to include that.
This was with Trader Joes crust
Saturday, July 25, 2020, 08:41 PM
Grilled shrimp. Half with Old Bay and the other half with Montreal Chicken Seasoning (my usual). I actually didn't like the Old Bay on there as much as I expected.
We also had grilled okra and dip making sure to get it really cooked. Other than it raining, everything worked well
Thursday, July 23, 2020, 08:07 PM
Butternut Squash and Black Bean Enchilada Skillet but using frozen squash which seemed to work well and made this a nice pantry meal.
Wednesday, July 22, 2020, 07:50 PM
Koefta Burgers except I was lazy and use the food processor to chop the herbs. May have been overkill and too ground. I also may have used too much oil and it came apart a bit on the grill. (not too bad)
We also grilled mushrooms with some mushroom umami seasoning. They were pretty good too!
Wednesday, July 22, 2020, 12:31 PM
We made BLTs with some homegrown tomatoes! The tomatoes were the real hit but we also tried using sous vide bacon (see below the tomato pictures). We served on ciabatta rolls
I read the Food Lab article1 where Kenji says he shared the same apprehension I had about sous vide bacon (LOCAL): that it is a hammer-and-nail type problem. Well, I decided to try it and it worked pretty well!
I sous vide cooked it for about 16hrs at 145. It was center-cut bacon and not particularly thick but it worked well. I suspect it would work even better with really thick cut bacon. Would I do it again? Absolutely! Would I rush to do it again? No. It was good but I doubt it'll become my main way of making bacon. But maybe with really thick cut.
There is a PDF copy attached to the local copy of the recipe ↩