Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 51
KitchenKatalog: Blog 51
Wednesday, December 15, 2021, 07:15 PM
I made Matzo Ball Soup but I couldn't find matzo meal so it is probably more correct to call it "breadcrumb ball soup".
I used Better than Bouillon and let the soup simmer basically all day adding more bouillon and water as needed (the former for flavor, the latter for what evaporated). I did one parsnip, 3 (or 4?) carrots, 3 (or 4?) celery stalks and one giant onion cut to stay in tact. The house smelled like Passover.
I made a double batch of Knaidlach (Matzo Balls) using 1 tsp nutmeg (1/2 per batch), no parsley (since I forgot to buy it), and butter. Breadcrumbs worked but the balls were softer than I would have liked. It'll work in a pinch but is not my preferred option. I prepped them in the morning and cooked them for about 2 hours.
Monday, December 13, 2021, 07:25 PM
Meredith (and Caroline) made Nordic Orange and Ginger Biscuits [ScandiKitchen]. Meredith also made royal icing from Sally's Baking Addition.
We all took turns decorating them, with Meredith's looking the best.
They tasted pretty good. Not too much ginger for sure though we could barely taste the cardamom.
Monday, December 13, 2021, 07:08 PM
Meredith made Red Beans and Rice [Joy the Baker].
She followed the same basic changes as last time (2021-02-16). We also ended up letting it cook for longer and having it the next day (it still could have used a bit more time though).
Very tasty as usual!
Sunday, December 05, 2021, 09:32 PM
Baked Latkes again. I again had to drain the onion. They were pretty good though I should have cooked them a tad longer.
Saturday, December 04, 2021, 07:13 PM
We had fondue. The main batch was premade from Trader Joes though I ended up throwing together another (much smaller) one. For mine, I totally winged it. I threw in a bunch of gruyere (maybe around half a block), some corn starch, water, and Better Than Bouillon (plus a tiny bit more salt). Totally off-the-cuff.
The Trader Joes' one was really good. Mine did the job but was stringy and needed more flavor. What was really interesting were some of the sides we did this year:
Update (2022-13-03): based on 2021-12-26, 400°F
We were very happy with these dipping options. They all worked well (except maybe the apple which was better alone). The onions were surprisingly good too! We meant to do brussel sprouts but forgot them. Next time!
Thursday, December 02, 2021, 07:22 PM
I made my Dad's Best Biscotti By Far... using some add-ins suggested by Meredith. I used Pistachios as per usual but then added chopped dried apricot and white chocolate chips.
I think doing chocolate chips in these just doesn't work well. It cooks out too much. But the apricot was fine. They tasted good but I like the original ones more.
We ended up not going to the party I made them for hence the bag picture as they went in the freezer.
Thursday, December 02, 2021, 07:35 AM
Meredith's Notes:
Protein donuts: used Matcha Glazed Donuts [Tone it Up] with following changes:
Finally discovered the trick for unmolding these: flip the mold over onto a plate. Otherwise the crumble and break into a million little pieces.
Thursday, December 02, 2021, 07:34 AM
Meredith made a batch of egg bites. Her notes:
Used Instant Pot Bacon & Cheese Egg Bites [Rachael's Healthy Plate] with following changes:
Used 3 whole eggs instead of 2 whole egg + 2 egg whites called for. Sautéed frozen pepper/onion blend + frozen chopped spinach and added that after initial blend. The top rack came out looking great, the bottom rack did the thing where they kinda explode a little. Doubled the recipe.