Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 231
Saturday, August 01, 2015, 11:45 PM
We made a replica of one of Meredith's favorite meals she had in Australia a while back. We marinated halloumi cheese in Franks Red-Hot for at least one night. We then grilled that (on the cast iron) and roasted eggplant, onions, sweet potatoes, and mushrooms.
We served it open face with "Power Greens" on (semi-stale) baguette. Everything was really good and it is interesting that there is cheese that can stand up to the grill (I wonder how paneer would do?). The roasted veggies were really good; especially the onions. We'll do that again.
Original Wordpress ID and Date: 10178, 2015-08-01_234522
Friday, July 31, 2015, 11:05 PM
Meredith put this meal together. It was basically like antipasti and/or tapas for dinner. A very Meredith style meal.
On the main cutting board (clockwise):
The salad (pictured below) was a burrata (Italian cheese that was like mozzarella on the outside and ricotta inside) with prosciutto, "power" greens, and black and green figs. The green figs were fine but the black ones weren't quite ripe so we tried to brulee them (See the photo below). The salad was drizzled with balsamic vinegar.
Finally, we had Tuscan melon (fancy cantaloupe) to be eaten alone and paired with the cured meats.
The meal was a lot of prep but really, really good. Lots of variety and good complimenting flavors. My fav was mixing the salty and dry (and lean) bresaola with the almost creamy burrata.
We would do this kind of thing again!
Pickled Grapes (from Smitten Kitchen)
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Original Wordpress ID and Date: 10171, 2015-07-31_230541
Wednesday, July 29, 2015, 08:40 PM
We made our standard roasted cauliflower with Soy Chorizo. Nothing too special. We may have overcooked it a bit since it was dry. Also, I tasted a piece and thought it needed a lot more salt. Sadly, the small piece I had was the exception and the thing was way too salt. Note for next time, with these ingredients, thing twice before salting.
Original Wordpress ID and Date: 10160, 2015-07-29_204035
Tuesday, July 28, 2015, 08:40 PM
Another simple weeknight dinner. We steamed shrimp (from frozen) and tossed with a bit of Old Bay. We then put it on jalapeno cheddar bread with a fried egg and some cilantro sauce from the soup. We also had boiled artichokes with romesco and greek yogurt
Original Wordpress ID and Date: 10157, 2015-07-28_204050
Monday, July 27, 2015, 08:40 PM
Not much to this. Just rotisserie chicken, some veggies, bits of cheese we had lying around and balsamic vinegar. The greens were Costco's Power Green mix. For croutons, we used toasted Sprout's Jalapeno Cheddar bread.
Original Wordpress ID and Date: 10154, 2015-07-27_204047
Thursday, July 23, 2015, 08:40 PM
Pretty standard broccoli beef. I think the only real change was to also add some thai chili pepper. We actually used the correct kind of beef and while it was a _bit_fattier than I usually like, it was also really good. I think I also did the ginger and garlic directly with the beef to make it easier. That worked but I think I would wait a bit longer before adding them.
Original Wordpress ID and Date: 10150, 2015-07-23_204029
Tuesday, July 21, 2015, 10:45 PM
We basically did the same thing as 2015-06-16 again using some butter. That really seems to be the key here but since the rest is just veggies, egg, and shrimp, it isn't too bad.
The meal was easy and good. We used two jalapeños which added some spice. And we used adobo seasoning on the shrimp (and a bit on the squash)
Original Wordpress ID and Date: 10142, 2015-07-21_224517
Monday, July 20, 2015, 09:05 PM
We made a Thai and Vietnamese dish.
The Vietnamese dish was Thit Bo Nuong La Lot (Beef in Wild Betel Leaf) [see recipe below, we used Option 2] however, despite seeing it before, we couldn't find wild betel leaf. We decided to improvise and use spinach leaves. They worked ok. A lot broke since they are thinner or they just weren't the right size. We also didn't have enough between this and the one bite salad (below). We did follow the recipe pretty closely. The biggest changes were that we used only 0.8 lbs of (extra-lean) beer, we used Penzeys Sweet Curry since we didn't have what she called for, and we just eyeballed the salt and pepper (and used much less pepper). They came out pretty good. Maybe a bit dry and too much curry, but very interested anyway. We also made the beef stuff the night before and let it marinate over night. Not sure what, if any, affect that had.
We also made the traditional Vietnamese dipping sauce. I followed the recipe (below), halved, but used turbinado sugar since we're out of plain sugar. On first taste, it wasn't really sweet enough so I made a bit more simple syrup and added that. I also added garlic and peppers as she suggests.
The Thai dish was Miang Kham (Thai One Bite Salad). As noted, we couldn't find_wild_ betel leaves so we had spinach. However, we really didn't have enough so we also used a spoon (which I think works very well). The other changes was that we use sweetened coconut and subbed 1/2 an onion for shallots (since we ran out).
Reminder to us in the future: this is really not an easy meal. The Miang Kham takes a long time to make the sauce and then a lot of chopping. The beef was easy enough but filling (stuffing?) it took a very long time.
Thit Bo Nuong La Lot (Beef in Wild Betel Leaf Recipe)(from Viet World Kitchen)
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Basic Vietnamese Dipping Sauce Recipe (Nuoc Cham) (from Viet World Kitchen)
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Original Wordpress ID and Date: 10121, 2015-07-20_210533