Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 332
Friday, May 13, 2011, 12:36 PM
The dough was based on the same recipe as last time only I didn't use all of the water and half the olive oil. Playing with the water and flour, I got a much better dough that I was also able to knead by hand.
Meredith and I decided to cut our dough in half and make two pizzas. Meredith managed to not use the rolling pin hence her very round pizzas with thicker crust but smaller size. I had to use it so mine are bigger, thinner and oblong. In general, we used a lot less dough than a restaurant which is why Meredith's came out so small.
We each cooked one of ours on a tray and one on the cast iron pan upside down.Obviously, the ones on the pan came out much nicer.
We made the tomato sauce as well. Meredith used some truffle salt which gave it a nice flavor. The cheese was a mix of colby-jack and a mexican blend, both low fat.
The top photo is my pizzas and the bottom is Meredith's.
My first pizza was regular with sauce, cheese, fat free ricotta, ham, and brocoli (my favorite pizza combination). My second with a breakfast(ish) pizza still with tomato sauce but also with gimme lean, egg beaters cheese, some ricotta, green onion and jalapeno.
I do not know exactly what Meredith used so she'll have to comment to clarify. Her first was a mexican pizza with: salsa (instead of sauce), jalapeno, green onion and cheese. Her second was plain with broccoli, ham and I do not know what else.
Original Wordpress ID and Date: 1180, 2011-05-13_123626
Tuesday, May 10, 2011, 12:31 PM
These were based on the recipe below. The slaw did not come out great but Meredith liked it on them. Also, Meredith made guacamole which was really good. She doesn't follow a recipe. She just plays with it until it works (a true Texan). There was really barely enough for 4 tacos and it definitely does not serve four. However, it is rather healthy with just beans and tortillas (we used flour instead of corn though)
**Crispy Black Bean Tacos with Feta and Cabbage Slaw ** (from SmittenKitchen)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 1175, 2011-05-10_123126
Monday, May 09, 2011, 12:26 PM
This was based on the same seafood mix as previous times . Despite letting the seafood defrost first, there was still a ton of liquid when we added it to sautéed onions and garlic. We added some dried basil and let it cook down. Unlike the last time, it cooled into a thick sauce which when mixed with the pasta, was very good. Also, I added some tomato which cooked into the sauce and disintegrated.
I think next time we use the mix, we should steam the seafood so it doesn't get overcooked waiting for the liquid to cook down. We still need some kind of sauce to heal spread the flavor but the seafood gets too cooked when we do it all in the pan. Just a thought for the next time
Original Wordpress ID and Date: 1172, 2011-05-09_122640
Wednesday, May 04, 2011, 12:25 PM
Not very interesting. Just used normal taco seasoning.
Original Wordpress ID and Date: 1169, 2011-05-04_122546
Tuesday, May 03, 2011, 12:15 PM
This was just frozen tilapia topped with a mango salsa. We also had roasted carrots,potatoes and sweet potatoes. I wanted to just try carrots but we didn't have enough. I will to roast them alone sometime. The tilapia was fine and about exactly as expected. It was a fast and easy meal. Also, the third piece was really good cold for lunch. I actually think it was better cold than warm.
Original Wordpress ID and Date: 1162, 2011-05-03_121502
Monday, May 02, 2011, 12:14 PM
I made a balsamic chicken marinade but it was a long time ago and I do not recall the recipe. I thought we had more chicken but I was wrong so to stretch the dish, we added whole wheat pasta and steamed broccoli. It was pretty good and the chicken came out pretty nicely. We had some leftover parmesan cheese which we put on too
Original Wordpress ID and Date: 1160, 2011-05-02_121443
Saturday, April 30, 2011, 12:15 PM
Again, I am writing this long after the fact so details may be fuzzy. We had leftover multi-grain bread and leftover (lean) bacon from the Beef the night before. Meredith made the french toast. I do not remember what it was at all but it was good. Also, we had some orange liquer and chocolate sauce stuff my grandmother had made a long time ago. Meredith mixed it with fat free ricotta and made a really good spread for the french toast.
The bacon was (supposedly) lean. We cooked it for a long time to render out at much fat as possible. Plus, crispy bacon is better.
Original Wordpress ID and Date: 1164, 2011-04-30_121552
Friday, April 29, 2011, 12:11 PM
We used the same recipe as Valentine's Day. I am writing this long after the fact so I do not remember too many details. I recall that the beef was a bit overcooked this time but it was all still very good.
Original Wordpress ID and Date: 1155, 2011-04-29_121100