Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 154
KitchenKatalog: Blog 154
Tuesday, July 24, 2018, 07:19 PM
I made Chicken Cordon Bleu following the recipe pretty closely. I tried to butterfly the chicken breast first and then pound it thin which resulted in unevenly sized servings. I used ham from Trader Joes and Jarlsberg cheese.
THe biggest thing is that I had trouble rolling them and the cheese was very much not inside very well. This played out when we baked it and most of the cheese oozed out. Oh well.
I actually prepped them on Sunday and then breaded and baked them later in the week. I also baked them with the leave-in thermometer which made it very easy
Monday, July 23, 2018, 07:17 PM
I made lettuce wraps. I actually prepped it yesterday with four things of noodles and a finely diced block of Trader Joes Super Firm Tofu. I tried to go a bit heavy on the ingredients since it seemed like a lot of noodles. That helped though I thought they could have used a bit more flavor. It may have also soaked less into the tofu than the chicken usually.
Saturday, July 21, 2018, 07:39 PM
I made, at Meredith's request, Glossy Brownies with Cream Cheese from BraveTart. I followed the recipe pretty much exactly but with the cream cheese being completely frozen so it shredded a bit more than cubed. Also, I was halfway through making it when I realized, even though I swear I bought it, I couldn't find the coco powder so I had to stop and go back and get more.
I tried to do it based on the timing and it didn't seem to be cooking quickly so I upped the temperature (we need to check the temp on our stove) and let it go longer. THe thermometer read as hot enough but it may have touched the bottom since, while it was cooked, it was not fully done. (which I think people liked more).
Overall, I was excited to try more from BraveTart and I think I would try these again, but I also want to read how to make them more chewy.
Friday, July 20, 2018, 06:45 PM
Pretty standard sausage except I did it at 145 for about 3 hours. I used the lower temp since I knew it would go longer. This was jalapeno cheddar from Smiths. I think I still prefer Sprouts for chicken sausage
Thursday, July 19, 2018, 08:34 PM
Standard Falafel with extra harissa from Sunday.I think I made this a few weeks ago and froze all portions of it.
Meredith made Za'atar dip and we used cucumbers but no tzatziki
Wednesday, July 18, 2018, 06:53 PM
I made donburu after Meredith had it at a restaurant last weekend. Here is a
photo of hers(full-size) for reference and ours was much less pretty, and not as good. But ours was still not too bad.
I made a marinade with about:
I marinated cubed chicken for about 3 days (too long, more on that later).
For the stir-fry itself, I made a big batch of brown rice (used the same from Kimchi Fried rice with 2 cups of rice. And saved 2 additional servings). To that, I stir-fried a bag of cauliflower rice. I set that aside and stir-fried a thing of sugar-snap peas and broccolini. Finally, I took that off and stir-fried (well, really steamed) the chicken with the marinade.
When that was done, I combined it all with more marinade made with the same basic proportions, just a little bit more of everything. Except we ran out of soy sauce so I used coconut aminos.
It was good enough. The chicken marinated for way too long and basically came out cured! A bit odd. And the flavor itself was fine, but could have been less salty. I will look up a few more recipes for next time.
Monday, July 16, 2018, 08:20 PM
Meredith made banana bread from Joy The Baker via Cup of Jo (LOCAL). I think she only made very minor changes to the recipe. It came out pretty good! I liked all of the nuts inside.
Her changes were mostly to up the temperature by 25°F and bake for either 1:05 or 1:10.
(not sure if it's our oven or the altitude, but it always seems like things need longer in the oven here)
Sunday, July 15, 2018, 08:04 PM
Another week, another new way to try Koeftas. Pretty straight forward this time. I did the full normal recipe but made it into meatballs. I baked them at 375°F for 15ish minutes. I liked it this way a lot. They are still not as good as truly grilled, but I think I liked it more than "tacos". They were a bit dry which could have been from the turkey too.
I also made harissa and we served it with Trader Joes Eggplant Hummus
