Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 188
Friday, March 03, 2017, 08:53 PM
I had planned to make French Onion Soup a few days ago but didn't get to it until now. I caramelized onions a the night before I was supposed to make it but they ended up sitting in the fridge for a bit.
I heated them up but decided not to do the flour. I did however save the liquid from the 72-hour brisket. I used this as my beef broth, though it was less. The rest was chicken broth plus the wine.
And I let it simmer for about an hour and a half since the chicken was going.
On the chicken, I followed 2016-06-28 and did the chicken with a bit of butter, garlic, salt, pepper, roasted garlic powder, and Mural of Flavor. I let that sous-vide for 90ish minutes (probably more). I finally seared it on the pan for about 60 seconds per side.
I then made a bit of a pan-sauce from the liquid in the sous-vide bags. I liked the chicken a lot. A nice amount of flavor and (obviously) not overcooked.
The soup was fine. I thought it was maybe a bit too salty but that is pretty typical of soups.
Thursday, March 02, 2017, 10:13 PM
I needed something quick and we had a lot of brussel sprouts. I quartered them and stir fried them really hot until they were mostly cooked. I then added chicken sausage and finally Delallo Vodka Sauce (as we use for vodka sauce)
There wasn't much to it. It was certainly not the most amazing meal in the world but it was filling and, while heavy, wasn't too unhealthy.
Tuesday, February 28, 2017, 10:03 PM
The main part of this meal was Frijoles a la charra. Meredith followed the recipe except we pressure cooked the beans. Actually, we had to do it twice since we didn't get them cooked enough the first time.
Also, we had leftovers from different meals:
Monday, February 27, 2017, 09:56 PM
This was a pretty standard meal. We chopped up onions, pepper, some (homegrown) kohlrabi, and canned artichoke hearts. We roasted it for about 35 minutes then added chicken sausage.
There wasn't much more to it. We made a double portion so we could take it for lunch.
Sunday, February 26, 2017, 08:56 PM
This was something of a project meal but not too bad.
For the brisket, I again followed the Serious Eats guide 1. Unlike the first time, I did it at 135°F for 72 hours (yes, 72 hours!). I then put it in the fridge and cooked it the next day.
The original plan was to grill it as per the recipe, but decided to bake it instead since we hadn't soaked the wood chips.
I followed the general idea, but I just did it with salt and pepper by feel. I did use the liquid smoke, but you could barely taste it. Next time, I would do a bit more, even if I do plan to do it on the grill.
It was pretty good. I think I liked it at the lower temperature. The meat was very flavorful. And even in the oven, it got a nice crust
As you can see from the pictures, it went from to 4.09 to 2.62 pounds, a 35% loss! (Actually, I saved a lot of the liquid from the sous-vide bag to use later).
Meredith made a modified version of this Homesick Texan Recipe (Local). She used the recipe but added cheddar cheese, two jalapeños, and used ghee for the oil/bacon drippings.
It was very good but could easily have used much more salt in it and also, maybe Maldon salt on top. The texture was perfect and worked very well in the cast iron. It gave it a perfect crust (though we needed to cook it an extra 10ish minutes).
Meredith made broccolini by sautéing it with some ghee with roasted garlic powder, salt, and crushed red pepper. She sautéed it for about 10 minutes.
She topped it with Tahini sauce which worked really well.
On that recipe page, is a link to the PDF with the entire page ↩
Sunday, February 26, 2017, 08:45 PM
Meredith was having a friend over and wanted to make some food. Her main dish was pimento cheese. She followed the general recipe with our changes from 2015-08-15. It ended up really good, though maybe a bit heavy on the tabasco and the smoked paprika.
She also made some boozy gummy bears by soaking grapefruit gummy bears with rosé wine.
As you can see in the photo, she also had some (store-bought) macarons.
Friday, February 24, 2017, 10:55 PM
We made our standard Lasagna Soup again with the sauce mentioned on that post. I do not think we really did many other changes. We didn't end up using any kind of starch such as pasta or potatoes. We also just used some sliced mozzarella cheese and no parmesan
It was, as usual, pretty simple and flavorful!
Thursday, February 23, 2017, 07:44 PM
We finally used up the jerk chicken from July. Not much more to it. They were our pretty standard made-ahead jerk chicken tacos. I do still want to make our own Diablo sauce sometime.