Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 168
KitchenKatalog: Blog 168
Wednesday, December 13, 2017, 08:23 PM
I made a simple meal of Huevos Rancheros. Nothing too special except I used Great Northern Beans. I liked the extra creaminess.
I also made some leftover butternut squash.
Tuesday, December 12, 2017, 08:15 PM
I made Patatas Bravas thought it was actually half rutabaga. I again did it with some whole milk and anchovy paste. It started out way too wet, but I think I actually let it cook down a bit too much. Also, too much smoked paprika in the sauce. It was almost a bit gritty.
Tuesday, December 12, 2017, 06:08 PM
Meredith and I made a double batch of roasted broccoli soup. We followed the basic recipe and used the vitamix to blend it.
It was initially not flavorful enough until I realized that it does call for about 4 oz of cheese and I used about 2 for a double batch. When I upped it to 5 (all we had) there was much more flavor.
We got abour 7 servings out of it! (2.5 of which we froze)
Sunday, December 10, 2017, 08:20 PM
I made meatball Marsala with butternut squash noodles. I used the Smitten Kitchen "Every Day" (book) via Shutterbean (LOCAL) recipe with only minor changes as noted below.
I was a bit worried about making an alcohol-based meal, but the very first step is simmering down all of the Marsala which I read actually cooks out the alcohol. I looked up other "traditional" marsala and they have you degalze the pan after mushrooms and cook down so this wasn't to far off.
I followed the recipe pretty closely except I doubled it. Some minor changes were for the meatballs. It was:
For the sauce, I used whole milk instead of cream and I cooked down the Marsala in the same pan as I used for the onions so there were some flakes in there but other than that, I stayed pretty true to the recipe.
I also used a mix of butternut squash noodles and pasta. I took the top of the butternut squash and microwaved it for 1 min (as per 2017-10-23). I also used the rest of Zucchette from 2017-10-04.
Overall, we really liked it. I felt fine about how cooked down the marsala was but you could still really taste it. And, while there is a lot of butter, MyFitnessPal estimates it at about 450 cal/serving (with 3 servings in the recipe) without pasta. Not amazing, but not too bad either.
The meatballs were also pretty good. Surprisingly moist but we also know they are 100% cooked since I did it in the oven.
Saturday, December 09, 2017, 01:54 PM
I made a batch of my Dad's Biscotti for two work-related Christmas parties. Fundamentally, I made very few changes/notes. The biggest was that I used the zest of about 5/6ths of a lemon instead of measuring. Other than that, I followed the ingredients pretty closely. I did it with pistachios and Fruit Cake mix to give it more christmas color.
But, despite staying pretty true to the recipe (including not making altitude-related changes), I struggled a bit. It all came together pretty well (though it is sticky; I nearly broke two spatulas before getting the wooden spoon). I shaped it and put it in for the first bake at 325°F (w/ convection) for about 33 minutes. They came out white as a ghost!!! And, they stuck to the silpat and the first one tore.
I put them back in for another 10 min or so with the temp kicked up to 350°F and that seemed to work better.
I let them cool and then tried to cut them. My sharpened my knives while they cooled (They needed it) and still, my (junky) serrated knife was tearing them apart. I ended up using the freshly sharped chef's knife to get through it ok.
I did my dad's water trick for the large loaf but forgot to do it on the first piece of the broken one. MISTAKE. The tricks does a good job at keeping it together.
Anyway, I put them back in the oven at 350°F for 20 minutes but when I went to flip, they still seemed a bit like they weren't crisping. I flipped them and turned it up to 325°F. Of course, I forgot to change the change the time so then they got a bit overdone. Certainly not bad (mostly, there were a few) but not as I would have liked
I cooled them with a fan since we were already late for the first party.
Overall, they were fine. Not as good as when my dad does it but this was my first time! I liked it with the fruit mix, though Meredith wants to do candies cherries next time. And I want to make sure they do not get as crispy.
Next time:
Tuesday, December 05, 2017, 08:39 PM
Seared Salmon with some salt, pepper, and cumin. Meredith made roasted cauliflower with salt and Mural of Flavor.
Monday, December 04, 2017, 08:38 PM
I made chicken sausage for dinner but decided to do it the sous vide so I could be 100% sure it was fully cooked but also not super tough.
I followed the Serious Eats (Local) at 150°F for about 1.5 hours and then finished them with some oil and butter.
I had a hot Italian link and green chile. Meredith had spinach feta. All chicken.
I really liked this method. Besides being a lot easier, it was also really juicy and tasted really good!
I also made asparagus by roasting it at 400°F for 6 minutes
Monday, December 04, 2017, 11:52 AM
**Photo to follow later**
Meredith made a Peruvian Sweet Potato Salad. Like the cauliflower last week, it is in the style of Tamar Adler" (who wrote "An Everlasting Meal") and was just:
I liked it a lot. It was pretty spicy too!
Note: The salad from the book is supposed to have lime-marinated shallots but there wasn't time this morning