Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 320
Tuesday, December 06, 2011, 10:47 AM
We cooked the broccoli using a similar method to the curried cauliflower. Basically, after tossing them with olive oil and seasonings (TJ 21 seasoning salute, onion+garlic powder, etc), I put them on a tray and covered it with aluminum foil I then roasted them for about 8 minuted. After that, I uncovered them and let them roast for another 10-15. I used 450 instead of 500. The broccoli was very good and certainly done enough. I wouldn't mind them more charred, dried out and crispy though. I am afraid to go as long as the cauliflower, but maybe that is what it needs. Or a higher temp, or both.
The shrimp was really just thrown together. After defrosting them, I marinaded them in lemon juice, lime juice and a bit of apple cider vinegar. I also sprinkled adobo seasonings and italian seasonings. I think they cooked a bit in the acid (a la ceviche) but I (obviously) still grilled (on the griddler) them. It may have been a bit too strong on the acids but they tasted pretty good.
The only real problem with this meal was we didn't really have enough food. More shrimp next time.
Original Wordpress ID and Date: 1608, 2011-12-06_104758
Monday, December 05, 2011, 06:49 PM
We made lentil soup with the recipe here. We basically followed it but I added 1 cup of water since it looked like it was cooking down too much. Well, I do not know if the one cup made it this way, but it was flavorless! Looking back we used bouillon in it and apparently it was needed. With some Sriracha and tabasco, it was better. It was also a bit better the next day but still nothing like the first time when it was so amazing.
So next time, I will use bouillon and I will also blend a little like the did originally.
We also roasted sweet potatoes for about 45 min on 400. They were tossed with some olive oil, salt, pepper and italian seasonings. They were very good! The only thing is I should have flipped them half way through or something.
Original Wordpress ID and Date: 1603, 2011-12-05_184908
Thursday, December 01, 2011, 01:41 PM
We made the usual taco stew and it was extremely good! We used a bit extra seasoning and we let it simmer for a long time. I think that is the trick to this stew. The extra seasoning adds flavor and the longer simmer removes more water and also concentrates the flavor. We also used about 2/3 of a pound of (extra lean) beef which is a bit more.
We also had roasted butternut squash.
What was also really good is that the next morning, I took a bit of the leftovers and made a taco (egg beater) omelet. Also very good!
I do not think I have done it before so here are the points plus:
2/3 lbs 93% lean beef...12
1 cup corn...4
1 can black bean...7
--------------------------
23points+ for at least 3 if not 4 servings
Original Wordpress ID and Date: 1597, 2011-12-01_134139
Wednesday, November 30, 2011, 03:18 PM
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We made turkey tenderloin. It is not really fast in that it takes about an hour to cook but the prep is super fast. We just put a meat thermometer in, set it for 165 and let it cook until it beeps! Easy. We also had frozen vegetables
Original Wordpress ID and Date: 1592, 2011-11-30_151827
Tuesday, November 29, 2011, 03:18 PM
I am writing this somewhat far after the fact, but I think we wanted something quick so we just made grilled sandwiches. I think Meredith had some type of grilled cheese and I just had roast beef (I think) with cheese and mustard. Meredith also made mushrooms in a sherry reduction.
Correction: My memory must be gone! Meredith reminded me that these were both made with a salmon salad. We used canned salmon and non-fat greek yogurt. We also added a whole bunch of spices.
Original Wordpress ID and Date: 1590, 2011-11-29_151811
Thursday, November 24, 2011, 09:01 AM
I made these for my Dad's Thanksgiving dinner but since it had to be parve, I replaced the butter with margarine. Other than that, I followed the recipe (below) pretty exactly. As some of the commenters on the recipe pointed out, the consistency of the split batters were not the same making this very hard to marble. Also, I don't think I did a very good job splitting them. However, we were just a tad short on cocoa powder so I did try to make the chocolate just a bit smaller.
We also didn't do the nuts (allergy considerations) or the chocolate chips (not parve)
The texture to me was more like cake than a brownie. I don't know too much about brownie making/science to know where that change came from. Still, it was quite good. Surprisingly, I thought it tasted like honey cake more than anything else despite there not being any honey.
Pumpkin Brownies (from All Recipes)
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Original Wordpress ID and Date: 1581, 2011-11-24_090131
Thursday, November 24, 2011, 08:58 AM
This was for Thanksgiving so there was no attempt at making it any healthier. Anyway, Meredith had been looking at this recipe for a while and when making a cake for thanksgiving came up, she suggested we make this.
It is based on the recipe below. If you read the website, they talk about how classic red velvet cake was called that because of using brown sugar which used to be known as red sugar. Also, there is apparently some acidic reaction that goes on turning it red. This recipe uses that but also adds some red wine (we used red velvet cupcake wine to add to the name).
The cake was incredibly good! It was extremely rich but had a nice chocolatey flavor. The cake was rather dense but a nice texture. The icing, (which is based on a german buttercream) was also flavorful. It was surprisingly not too sweet and also had a really nice flavor.
The reviews were rather positive so I imagine we will keep this recipe in mind if we are asked to make a cake.
The recipe is below:
Red Velvet Cake (from Gilt Taste[Since Removed])
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Original Wordpress ID and Date: 1579, 2011-11-24_085807
Monday, November 21, 2011, 08:18 AM
We had seared scallops and roasted brussel sprouts. I had been doing reading about brussel sprouts and they all said that the best method is the fastest and highest heat method. So, we roasted them at 500°F. Also, we let the pans warm up in the oven first. We had to work fast but they were good.
We did some reading on how to make scallops and the answer was to also use really fast, high heat. So we seared them with the cast iron pan. Even though they were high quality scallops, they weren't all that flavorful.
Original Wordpress ID and Date: 1576, 2011-11-21_081841