Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 167
KitchenKatalog: Blog 167
Tuesday, January 02, 2018, 09:12 PM
Lasgna Soup with some tortellini. Nothing else special except this was my first time using the enameled cast iron pan
Monday, January 01, 2018, 07:45 PM
I made extra spicy Japanese curry. Well, they claimed it was extra spicy but it could use more even after adding 10 Thai Chili’s and Togarashi.
I just used onions, potatoes and carrots.
I also made brown rice at 2:1 with some butter to start. I did it for about 50 minutes.
Tuesday, December 26, 2017, 09:14 PM
I taught Ann how to make my Dad's Biscotti. Our goal was to follow the recipe pretty closely, but we ended up straying from it.
First, we struggled to grate the lemon peel so to make up for it, we used the juice of a whole lemon. It gave it a stronger lemon flavor.
The bigger issue was that I was helping to assemble and accidentally added a Tbsp of salt instead of tsp. To help counter it, we tried to add a bit more sugar. (1 1/2 instead of 1 1/3 cups)
It was not a dense of a dough as usual. I think it is because we did not use weight for the measures so it may have been a bit low. Either way, not too much different.
They did spread a bit while baking and also burned a bit (this is my first time making them at sea-level and it was a dark colored pan). But not too bad, We used a good knife to cut so that also helped a lot!
I think it came out pretty good overall! And it was fun to make.
Wednesday, December 20, 2017, 09:16 PM
This is about as simple as it comes. We were packing to head out of town and this was easy. We bough pre-chopped butternut squash and broccoli. I then added chopped potatoes and sliced onions. Tossed with salt, olive oil, and lots of Penzeys Mural of Flavor
Roasted at 400°F for about 45 minutes and then added chopped jalapeno chicken sausage.
Monday, December 18, 2017, 08:27 PM
Meredith saw this recipe in the book at the store and we decided to give it a shot. We followed the basic idea but did 3 cans of cannellini beans. And we used 2x14 oz cans of tomatoes (one of which was fire roasted). Also, instead of kale, we used leftover salad green. And added mushrooms.
But the basic idea was the same. Honestly, it sounded much better than it was. Not bad, but also not really amazing.
We got 6 large servings though!
Sunday, December 17, 2017, 11:15 AM
Meredith made Egg Boats inspired by The Kitchn (LOCAL). She mostly was just inspired by the recipe and procedures but made the eggs with:
She used some crème fraise since we didn't have sour cream (and used less of it). The bread was a par cooked frozen bread from Costco that worked well too!
The only real issue was that it took way longer to cook them. Not sure why.
They were really good. They needed salt but other than that, it was like a fancy egg sandwich.
Saturday, December 16, 2017, 07:18 PM
We made chicken and dumpling soup. For the broth, we sautéed:
to soften them and give them more flavor. We then used Chicken Better Than Bouillon and a little bit of anchovy paste. We let that simmer until the veggies were soft enough.
We used the (halved) My Name is Yeh dumpling recipe (LOCAL). That worked surprisingly well. I was a bit weary since it has you make a dough and then try to beat in the egg but it worked. The only thing is that next time, I would mix all of the dry ingredients to add at once! Also, the recipe didn't state to do it, but we simmered with the lid off since I know that is how you do matzah balls. (see 2019-02-11 update below)
For chicken, we used about a quarter of a Costco package of rotisserie chicken. We had half a package frozen so, after working really hard to break it up, we put some in from frozen.
It was pretty good. We liked the dumplings and the soup had lots of flavor. I am sure I used way too much Better Than Bouillon but it added a lot of flavor.
I suspect I did in fact simmer these uncovered, but I must have mis-remembered the matzah balls since you are supposed to simmer them covered. I do not know why/how I mixed that up! See 2019-02-10
Saturday, December 16, 2017, 04:53 PM
I made two more batches of biscotti. I stayed pretty true to the recipe but adjusted the temps (though not the same as I suggested last time). For the first batch (2017-12-16) I again used fruit cake mix but for the second, I used cherries.
For the first I did:
They came out pretty good. Maybe a bit too cooked from the toasting. But I still struggled to get them off the pan after the first. I used non-stick aluminum foil and I had to get the spatula under them to separate. The problem was, maybe they still weren't cooked enough because it broke trying to move it to the drying rack. For the second loaf, I slid it. I do think they needed more time!
For the second I did cherries instead of the other fruit and soy 350° for about 33 min. The outside was more cooked but still super soft inside. I think it’s fine since it gets cooked again but it was still hard to work with.