Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 160
KitchenKatalog: Blog 160
Sunday, April 29, 2018, 07:40 AM
I made 5-ingredient bagels after having them at Emily’s last weekend. I liked hers so I decided to give it a shot.
I followed the Skinny Taste recipe (LOCAL) with the only change being to do it in the food processor (way easier). I ended up needing to add some flour but not too much. I egg washed and coated both sides which may have been unnecessary.
I did the suggested 25 min at 375°F but decided to add another 5 at 450°F. They came out nicely outside but when I cut them, they were more undercooked than I would have liked. On Meredith’s suggestion, I toasted them which seemed to help a little.
Looking at the original recipe Skinny Taste used, I think I will bump the time and temp next time.
I also didn't make any accommodations for altitude. Not sure if I should have or not.
Thursday, April 26, 2018, 08:17 PM
A nice mix of homemade and store-bought. Biscuits Meredith made with the BBQ ranch salad we like and hot-dogs.
Thursday, April 26, 2018, 08:16 PM
Meredith was really craving biscuits so she decided to try Easy Cream Biscuits from The Food Lab.
She followed the basic recipe with some slight adjustments to the time/temp, liquid, and flour as per the King Arthur. Actually, they have you lower the time, but even at the higher temp, they still needed extra. It was looking a bit dry so she wet the dough and then had to add some flour to get it just right.
They came out with a great texture and were pretty good. However, they could have used more salt. Meredith did some Maldon on top which helped but the dough needed it.
Wednesday, April 25, 2018, 07:18 PM
Meredith made her Marsala Mushrooms (see original and with chicken) but also added broccolini. I grilled Trader Joes Jalapeño sausage and we had it on the side
Tuesday, April 24, 2018, 07:08 PM
Meredith made spring peas and prosciutto as she has a few times before. And I grilled Organic (free range) hot-dogs
Saturday, April 14, 2018, 11:19 AM
Meredith and I made a breakfast based on this Trader Joe’s recipe (LOCAL).
We basically just used the general idea and it was really good. We got the hash browns super crisp (probably too much oil) and used Pace for the salsa.
Pretty easy and the kind of thing we could use ingredients in the freezer or staples.
Tuesday, April 10, 2018, 07:52 PM
Meredith made her normal curry chicken salad with cabbage instead of celery and greek yogurt instead of mayo.
Also, she used too much cayenne this time.
For the chicken, I souse vide cooked it at 155°F for around 2 hours and flash-cooled it. I should have salted it first (and maybe some curry powder).
Monday, April 09, 2018, 07:51 PM
I made a big batch of carne adovada (which I moved to its own page from last time). The only real change was that I had ~4 lbs of pork loin so I 4/3 all of the ingredients. I started aiming for 10 oz of chiles and then realized that I was measuring with the stems trimmed off. I ended up with about 8 oz w/o stems.
Other than that, I just followed my recipe! I let it marinate for a while and then cooked it. The only problem is that I only cooked it for ~3.5 hours and I didn't do any uncovered (so it was thinner than I would like). The pork was fully cooked but really needed more time.
I think next time, I may try the slow cooker. Also, given that it cooks so long, I am not sure marinating it really matters much.
But it was really good! I like this recipe
Also, next time I think I will just blend all of the onions.