Justin & Meredith Winokur's Kitchen Cooking Notebook
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Bruschetta Tea Party -- back to top
It was a kind of make-your-own bruschetta tea party but the baguette we planned to use was gross. So it was on pretzel buns. It worked but was odd.
Ham and Cheese Pinwheels Tea Party -- back to top
Tea Party with Ham and Cheese Pinwheels [Well Plated]. Half were plain and half also had mustard and Herbs de Poblanos (Los Poblanos's Herbes de Provence)
Tea Party with Mushroom Bruschetta, Deviled Eggs, Corn Wheels, and Grilled Cheese -- back to top
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.