Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 0
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Friday, March 13, 2026, 07:14 PM
I made a semi-fancy Tea Party meal for us and Emily & Victor. My main limitations were that it should be vegetarian, I had a baguette from Burque Bakehouse, and I was only shopping at Trader Joes (and then not going straight home).
So this is what I came up with (with help from ChatGPT but still largely me).
I sauteed two packs of crimini mushrooms and one pack of diced king oyster mushroom. I started with some oil and butter. When they were cooked down, I added salt, two or three cubes of frozen garlic, and juice of half a lemon. After it was done and off the heat, I added about a tbsp of butter and mixed it in.
Unrelated to the recipe really, I realized I needed smaller bits so I took them off the, chopped it more, and then kept cooking before the salt and other stuff.
For the bread, I cut it into slices, "painted" a light bit of olive oil on, a small sprinkle of salt, and toasted it. They got nicely crispy. I then put garlic and herb Boursin on each slice before topping with mushrooms.
This was really good! Kind of a lot of work but still liked it.
Lightly inspired by Meredith's favorite flavor at Chicken Salad Chick, I made lemon-basil deviled eggs.
I boiled the eggs for 10 min (future note: Not long enough) and flash-cooled them. I did my best to get the yolks out but it was hard because I should have cooked them longer. Anyway, I mixed Duke's mayo, salt, lemon juice, lemon zest, and basil. It was very wet because I got the texture right with the mayo but messed it up with the lemon juice. I ended up adding more basil and zest to get the flavor up there.
I poor-man piped it (ziplock bag with a cut corner) and topped it with more basil.
This was a bit playing it by ear (pun not intended). I melted a tbsp or so of butter with more oil, then added three frozen garlic cubes. I also added salt. I tossed that with the cubes and then decided to add Lawry's Seasoned Salt too. I was worried it would be too much salt but it worked.
I air-fried them at 425 for about 10 min, then turned it down to 350 (they were looking too toasted) for another 10 min, then 3-5 more after that.
They were addicting! Great crisp, good flavor. Not too much salt as I feared. Success!
I made a giant grilled cheese. I sliced the Hawaiian roles and inverted them. I got about 2 tbsp of butter melted on the pan, but it cut-side down, topped it with slices cheese (two layers), the other bread, and then pressed it with another pan.
I cooked it super slow at first but turned it up when it just wasn't cooking. I inverted it onto a plate to flip, add butter, and do the other side. I forgot to press it again so they were asymmetric. It still worked well and the kids liked it.
Sunday, March 08, 2026, 07:19 PM
I tried to do this thing where you smash a burger with tortilla. I used 80/20 beef and 1/6th lbs patties with salt and pepper. I also sautéed onions and peppers to go on top.
They were fine. Way, way, way more greasy than I would have liked so I don't think I would do this again.
Honestly, the reheated ones for lunch were better.
Sunday, March 01, 2026, 07:08 PM
Crispy Seared Salmon, broccolini, and ravioli
Saturday, February 28, 2026, 08:07 PM
Did the scallops the same was as 2026-02-15. Cauliflower was done in the cast iron with a mix of sauté and steam. Used curry powder.
Sunday, February 22, 2026, 07:02 PM
I was aiming for Pittsburgh style Polish food.
This was the best part of the meal!!! I followed Buttered Pittsburgh-Style Cabbage generated from a ChatGPT discussion. I did end up adding more butter since I wasn't sure it was coming together but that was a mistake. It was very good but also very buttery
I air-fried them at 375°F for 8-10 min then tossed them in a bowl with some melted butter.
I sautéed onions, then later added sauerkraut and finally diced up kielbasa. I topped it with some fresh sauerkraut (refrigerated) so that it still had some probiotics
Sunday, February 15, 2026, 07:19 PM
For the scallops:
I did about 50 seconds on a very hot and oiled cast iron pan. Rather than full on flipping them since they were small, I added 1 tbsp butter and a frozen garlic cube and kept tossing them around for 45 sec. I had already dried and salted them then added pepper.
They were probably the best scallops I have eaten in a while! I would do it again this way.
Broccolini cooked on the cast iron with a bit of char. Bread cheese
Saturday, February 14, 2026, 09:09 PM
We made these for Valentine's day.
It was based on the dough from Halloween Pizza (w/ No-Knead, No-Rise Pizza Dough) [Yummy Toddler Food]. I meant to double it but I accidentally quadrupled it so I saved some for bagels the next day (no post).
I worked the dough really well and it was a nicer texture than usual, though was very "short". Interestingly, compared to Easy Bagels [Skinny Taste], it is half the yogurt, though I think I often have to add more flour to the bagels.
Sunday, February 01, 2026, 06:59 PM
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