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 > 318
KitchenKatalog: Blog 318
Saturday, January 21, 2012, 12:47 PM
The real star of this meal was the white-bean on eggplant. We had white-bean bruschetta at a restaurant and decided to try to make it ourselves. Except healthier both with ingredients and replace the bread. We made the beans with rinsed white beans, balsamic vinegar, a very little bit of olive oil and quite a bit of basil. We let them marinate for about an hour. We served them on broiled and salted graffiti eggplant. We broiled them for about 8 minutes, then flipped them and did it for another 5 minutes. We tried to get them really roasted.
We also made chicken cacciatore (recipe) with extra vegetables and broccoli. We added too much broccoli and had to add extra tomatoes. I also forgot the thyme and bay . It was definitely okay but not the best cacciatore we have made and certainly not the best overall.
We also had a nice, seedy, bread
Original Wordpress ID and Date: 1732, 2012-01-21_124757
Friday, January 20, 2012, 12:39 PM
We made pizza using the normal crust with the switch of whole wheat and white flour. We tried to do something different this time which was to let the rolled out (mine) or hand shaped (meredith) dough sit longer and rise a bit more to try to get more of a crust. As usual, Meredith's was a lot nicer but smaller.
Anyway, my pizzas were: goat cheese, peppadews, and soppressata. Then, red onion, artichokes and spinach. Meredith did olive, artichoke hearts and capers. Then, she did mexican with olives, pickled jalapeno slices, and avocado (sprinkled with cumin).
Original Wordpress ID and Date: 1727, 2012-01-20_123913
Thursday, January 19, 2012, 12:35 PM
This was the pretty standard enchilada casserole - first notes on 2010-10-27. Meredith made it so I don't know the details, but I think it was pretty normal. We were out of cream of celery soup though, so she used cream of chicken instead. We found that Safeway cream of chicken soup is better than Giant's. She did it in the round dish which makes sense given the shape of the tortilla. It also made enough for a lunch the next day.
Original Wordpress ID and Date: 1718, 2012-01-19_123534
Tuesday, January 17, 2012, 12:44 PM
First, we made zucchini fritters just like 2011-12-21. I was more careful with the egg but unfortunately (though probably unrelated, they stuck really badly. I do not know what we did last time, but they were much better. I also think I undercooked them by a good amount and they were soggy. I will definitely try again, but I'll let it cook more.
The shrimp was done on the griddler. I marinated it for a bit with lemon juice and then put adobo seasoning on it. Unlike the zucchini, this was overcooked.
Original Wordpress ID and Date: 1711, 2012-01-17_124456
Monday, January 16, 2012, 12:44 PM
We largely did the same thing as 2011-10-24 except with a few changes. We used both sweet and purple majesty potatoes. This gave it a really, really cool look. Such a colorful meal. We also used poblanos instead of bell peppers. Finally, we again used chicken sausage, but this time it was more spicy italian flavored. I liked it though Meredith was still a bit unhappy with the strong anise flavor
It was again, fairly tasty. Nothing too special but still good. I really liked how colorful the whole thing was. It was also not too bad in points (we made less than last time) being that it was the entire meal. Maybe a bit high for the amount of food.
Points Plus for the entire things
Potatoes...16
Sausage...15
Original Wordpress ID and Date: 1708, 2012-01-16_124438
Friday, January 13, 2012, 04:30 PM
These don't look very pretty but we tried to make baked chicken fried steak. We basically used the recipe from the Homesick Texan book. The crust was made of flour,cayenne, pepper and salt. We also used egg beaters and almond milk instead of whole milk. We used pre sliced thin steak to make it a bit easier.
Instead of cream gravy, we basically made the bechemel from moussaka except we added extra pepper. The ingredients were similar but we know that this one worked well when done with almond milk.
They were okay, but not great. They definitely came out rather unappetizing looking. The crust tasted pretty good but again, didn't really stick to the steak nor did it get crispy. I wouldn't rush to make it again but if a different way of doing it came along, I would consider it again.
BTW, it's called chicken fried steak because you fry steak the way people fry chicken.
Original Wordpress ID and Date: 1701, 2012-01-13_163002
Thursday, January 12, 2012, 04:29 PM
This was largely a repeat of the meal I made on 2011-12-25 except without the dessert or the potatoes. The salmon pieces were thicker so I cooked them longer both on the flesh side and in the oven. It also gave them a crispier crust on the top. That ended up being really good. Thankfully, it was not overcooked.
I did the broccoli the roasted way as before. I used Adobo powder on them. I do not know what was the cause, but they tasted a little bit like plastic. I do not know what was up with them.
Original Wordpress ID and Date: 1698, 2012-01-12_162906
Wednesday, January 11, 2012, 06:32 PM
We had leftover salsa verde from the other night and didn't know what to do with it. So we made posole similar to the previous times. However, we also didn't remember to buy many of the peppers needed. We used chipotles in adobo instead. Since we still used hominy, it was still technically posole. It was different from the previous ones, but it was still really good. And it made a good use of the extra salsa. We again broiled the tomatillos instead of boiling them.
Original Wordpress ID and Date: 1695, 2012-01-11_183202