Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 162
KitchenKatalog: Blog 162
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.
Sunday, April 08, 2018, 07:54 PM
Broccoli beef but with brussel sprouts and TJ's extra firm tofu
Saturday, April 07, 2018, 07:17 PM
I made tomato soup with cheddar dumplings. Overall, it was a much better idea than execution. For the dumplings, I used the same recipe as last time (again halved) but I added 3/4 ounces of cheddar cheese (I added it with the dry ingredients)
For the soup, I kind of threw it together. It was:
I did it all in the blender, except with only half the can of tomato past before adding the rest. The real problem is that I used way too much onion and garlic powder. It was a bit overwhelming.
I added the dumplings which was hard since the soup was so thick. But the dumplings came out ok. I couldn't really taste the cheese at all, but I still enjoyed them.
It made two servings
