Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 78
KitchenKatalog: Blog 78
Friday, January 22, 2021, 03:19 PM
I made pan-grilled flat bread from Bread Illustrated by America's Test Kitchen. I do not know if I added too much additional water (which I usually need) or if the dough is supposed to be super sticky and wet, but this was super sticky and super wet. I kept adding flour and working it by hand but I could not get it to a point of being grabbed by the dough hook. As you can see, it is just being mixed around:
I eventually just assumed that's what it is supposed to be like. I also could barely knead it out (again, adding a lot of flour). It also rose a bit faster than I expected so I lightly pressed it down about an hour into the rise.
I decided to make six instead of four. Because I was doing the tawook at the same time, I think they sat after being balled for about 30-50 minutes.
Rolling was hard but not the nightmare I expected based on the dough. I did struggle to shape, get them up, and then onto the pan. I also tried a few different ways to spray them. Some on the counter but it wet the counter where I needed to roll more. And some in my hand but that meant that (a) I only had one hand holding the dough and (b) I had to flip it on the pan.
Keeping the pan temp was not very easy but I think I did okay. They came out pretty good. Nice structure inside and an okay flavor. I don't think they were as good as restaurant naan but I am willing to try it again!
Friday, January 22, 2021, 03:17 PM
I made potato rolls from Bread Illustrated by America's Test Kitchen. I followed the recipe as stated but needed to add a bit more water (as seems to be usual).
They rose very fast (they warn you in the recipe but still). I divided into ten (instead of 9) and I let them do another rise. I had debated refrigerating and cooking tomorrow or just having it done and decided to just do it.
I think I let them rise a bit too long before going in the oven based on how big they were. I did the egg wash and then some black sesame seeds. I cooked them for 10 minutes, then rotated trays and another 5.
They came out pretty good. Maybe a tad airy and a tad dry but really, pretty good. You could really taste the black sesame. They added a nice flavor too.
Friday, January 22, 2021, 12:14 PM
I made Pistachio Arugula Patties with about 1.75 lbs of ground turkey for lunch. I didn't read the directions for the amount of salt so I just guessed and it needed a bit more (I've since noted that in the ingredients)
Wednesday, January 20, 2021, 09:06 PM
Meredith made chicken tamale chili from Half Baked Harvest (LOCAL). She used rotisserie chicken instead of cooking it and then cooked it for a bit less time. We also added water since it was really thick. I am not sure it tasted super like a tamale but it was good!
Monday, January 18, 2021, 09:45 PM
I made oven-fried wings and African Peanut Soup for dinner.
I defrosted the wings last week and prepped them on Saturday (so they had a long drying time). I think I baked them a little too long but they were otherwise very good. The sauce was 1 Tbsp of butter with Sweet Baby Rays and some chili oil. The chili oil gave it a bit of heat but it mostly lingered on the lips. I would just used crushed red pepper next time.
For the soup, I followed the recipe though went heavy on the water and a tiny bit heavy on the peanut butter. And I used a whole can of tomato paste. I ended up blending about half of it which did make it easier with the peanuts and tomato paste. I think I prefer it to be less blended in the future.
Monday, January 18, 2021, 07:44 PM
While I was making dinner I realized we had a lot of peppers that were not looking great. So while cooking, I threw together bean fajitas. I used about 2 onions and 4 peppers. For seasoning, I mostly used the Badia Adobo Powder. I finished it with two cans of pintos (too many!)
Monday, January 18, 2021, 12:39 PM
Meredith (and Caroline) made Chocolate Hazelnut and Tahini-Date Energy Balls. The chocolate hazelnut ones were from Eating Bird Food (LOCAL) and the tahini ones were the same as last week, from The Kitchn. Meredith's only note for the chocolate ones was that she rolled them in coconuts instead of chopped hazelnuts.
Sunday, January 17, 2021, 07:58 PM
In what is becoming a pretty standard practice, if I make rustic bread then we have Croque Monsieur. This was with the leftover béchamel from last time