Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 229
Wednesday, August 26, 2015, 12:00 AM
We made fattoush again following the same recipe (including using the Trader Joes Flat Bread).
We followed the recipe pretty closely except went much lighter on the oil and added shiso. And less buttermilk (but it was still very wet). I also topped mine with some rotisserie chicken. And we used small tomatoes from the farmers market instead of big ones.
We liked it a lot. Lots of chopping but very little cooking and nice summery flavors. The only problem this time was the radishes, fresh from the farmer's market, were super bitter.
I am not sure if the salad is supposed to be so wet, but liked it regardless and followed the recipe or went lighter on the buttermilk so I guess this is what it's supposed to be.
Monday, August 24, 2015, 08:00 PM
We made Skinny Caesar Salad (with this dressing). Pretty standard recipe though we keep making small changes. I will eventually move that into its own Recipe Book post. Until then, I think the biggest changes were to go lighter on the lemon and eyeball the anchovy paste. We do like this recipe a lot since it's a pretty good approximation.
You can see our toppings below including using toast for croutons. I also put some cucumber in mine to add bulk.
Sunday, August 23, 2015, 08:00 PM
I made a Thai-Style sweet and sour stir-fry but with seitan (I forget the brand name) instead of meat (or tofu). I followed this recipe [local] pretty closely. My changes were:
Other than that, I basically did what it said. I was a bit worried that it (a) wouldn't be wet enough and (b) lack the flavors but I was pleasantly surprised. The tomatoes gave it a lot of moisture and the flavors were all there.
The jalapeños (incl. seeds) made it very spicy. I still really liked it. I think next time, I would use Thai peppers instead of jalapeno. And I would add red bell peppers. The recipe says you can also do broccoli, but I think, at leat for how I like to eat broccoli, I would want to up the sauce amounts too.
Sweet and sour chicken or tofu (Phad Prew Waan) (from Thai Farm Cooking School)
Local Copy -- U: guest, P: (name of my dog, all lower case)
Saturday, August 22, 2015, 12:00 AM
Fast, thrown together dinner. Scrambled 4 eggs with soy chorizo and a bit of green chili sauce. Then put it on toasted (quick way to heat) corn tortillas and topped more with green chili. Boring but fast, easy, and light (we weren't very hungry...)
Tuesday, August 18, 2015, 08:00 PM
I made Huevos Motulenos like last time, 2015-08-09. I did the same basic steps except, (a) I used butter (and probably a bit too much) and (b) I let the tortilla cook for longer. Also, as I mentioned I wanted to try, I use New Mexican Green Chili Sauce (Santa Fe Ole, "medium"). I really liked it with the sauce. While it was good last time, this was better in that it was less overpowering (though very spicy). Cooking them with butter helped make it crispier and richer. We also used grated Jarlsberg Lite cheese.
This really is a super easy and delicious meal. I just have to be careful not to overdo it....
Made into a Recipe Book Post
Monday, August 17, 2015, 07:48 PM
A Meredith meal if there ever was one (though this could give it a run for it's money).
We made basically made a Smorgasbord of different things. We had:
It was pretty good. Not a ton of food, but was certainly enough
Sunday, August 16, 2015, 08:00 PM
This was an AWESOME meal! We had leftover pimento cheese from last night. We bought cheddar-green chili bread from whole foods and made grilled cheese. Actually, Meredith made the grilled cheese and I made the tomato soup. The grilled cheese was pretty straight forward. Just butter, pimento cheese and careful heat.
We also made tomato soup entirely from leftovers. It was super simple since we did it in the Vitamix. We combined everything, and ran it on high for 5-minutes until it was super hot.
We had:
I do not think I added water, but I am also writing this pretty far after the fact so I may have and don't remember. At the end, we poured in a bit more buttermilk and then used a toothpick to make a cool design. Garnished with a nasturtium flower from Meredith's garden.
It was actually a pretty easy meal since we already made the pimento cheese. But is was so good. Decadent, flavorful, and [mostly] home-made!
Saturday, August 15, 2015, 03:00 PM
Meredith and I made pimento cheese for a party. Meredith had been holding onto this recipe for some time but never really had the chance until the party. The recipe is on this post. Meredith had taken the recipe from some book in Charleston, SC. We looked at a few recipes and this one sounded the best and also wasn't over the top.
Our changes to the recipe are as follows:
The dish was pretty good. It also seemed pretty popular at the party. We served it with bread and other crudités to dip. The bread went really fast and then people stopped eating it so we'll keep that in mind next time.
It also made an amazing meal the next night as grilled cheese.
Pimento Cheese
Local Copy -- U: guest, P: (name of my dog, all lower case)