Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 233
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
Sunday, July 19, 2015, 10:05 PM
We had Spicy Asian Lettuce Wraps. The only real change we made to them was that we thought we had sesame oil but didn't so we skipped that and we added green onion and rice paddy herb. We also probably used more chicken than it usually calls for but we also had leftovers.
We also roasted shishitos and made a simple sauce from the cilantro dip + greek yogurt.
Once the chicken is prepped (poach for 10 minutes in seasoned broth, let sit for 10-15 then shred in mixer), the remaining is very easy to do. Good weeknight meal.
Original Wordpress ID and Date: 10117, 2015-07-19_220557
Tuesday, July 14, 2015, 10:00 PM
This was a fast meal. I had a Fawafle (with leftover defrosted dough) topped with a fried egg. Meredith just had a salad eith roasted eggplant since she wasn't very hungry.
The hardest part was that Meredith made a bunch of dips earlier in the day. She made the cilantro-chili dip/sauce from cilantro egg-drop soup, Baba Ganoush (except that Meredith wasn't paying attention and used the full amount of tahini), and romesco.
Original Wordpress ID and Date: 10113, 2015-07-14_220057
Saturday, July 11, 2015, 10:00 PM
This was our first test of the baking steel. Sadly, we had to do it with store-bought dough and sauce but the baking steel still made a difference.
We made two little pizzas (1/4 lbs dough each) and one medium (1/2 lbs). The Whole foods purchased, whole-grain dough was very flavorful but super sticky and tore easily. That made forming these rather difficult.
We used fresh sauce purchased from Whole Foods (much better than the canned stuff) and then we used sliced smoked mozzarella,andbresaola, a very lean charcuterie made of beef. I really liked the bresaola itself since it was flavorful like prosciutto but lean, however, on the pizza, it was really just ok. We also had arugula and probably something else I can't recall.
Original Wordpress ID and Date: 10110, 2015-07-11_220034
Saturday, July 11, 2015, 12:15 AM
We were really not too hungry so a meal of basically mushrooms and arugula sounded in order. Meredith had started marinating mushrooms with the Miso-Marinated Portobello Carpaccio recipe (originally from here). The only difference being that she added some Sriracha and used sliced mushrooms.
Again, we wanted a light meal so this was pretty good in that regard. It got to be a bit much eating all of that mushroom though.
Original Wordpress ID and Date: 10048, 2015-07-11_001557
Tuesday, July 07, 2015, 08:38 PM
Despite just getting back from Thailand (plus Vietnam and Cambodia), we decided to make Thai food. We made beef Lap using the chicken recipe from last time. We didn't have all of the stuff so we made a few changes:
I am not 100% sure of other changes and seasonings other than adjustments to taste. We liked it a lot though it was much less spicy (and in some ways flavorful) than the stuff we actually had in Thailand.
Also, since we didn't feel like making rice, we served it on tortillas. Why not?
Picture as we prep the herbs:
Original Wordpress ID and Date: 10042, 2015-07-07_203845
Tuesday, June 16, 2015, 09:55 PM
When I made the Prickly-Chayote Calabacitas before, they were very good so we decided to just make regular calabacitas for dinner. There really isn't much to it. Just sautéed onions and jalapeños then add a ton of squash. But, there is a secret to why these were really good: butter. I used about 2-3 Tbsp in the whole thing so not too bad, but it made a big difference. And since the shrimp are such low points, it wasn't too bad as a meal.
The spices I used were salt, pepper, crushed red pepper, and garlic powder. I used it all to taste in the calabacitas and then also on the shrimp (steamed from frozen, about 4 minutes). I tossed it all together at the end.
A simple and fairly healthy meal!
Original Wordpress ID and Date: 10037, 2015-06-16_215552
Thursday, June 11, 2015, 09:40 PM
Meredith made this and it was almost a week ago so I do not recall exactly what she did but I think it was essentially the recipe from recipe fromJerusalem: A Cookbook Hard cover by Yotam Ottolenghi. She did it with the buttermilk and used Trader Joes Middle Eastern Flat Bread (pictured below). There is probably more and, if I remember, I'll update it.
Fattoush (from Jerusalem: A Cookbook Hard cover by Yotam Ottolenghi)
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Original WP Post ID: 10026
Original WP Pub Date: 2015-06-11_214006