britt's Bookshelf
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I agree this is very good. And simple. For stock I used a tiny bit of light soy sauce and toasted sesame oil in water as Dunlop suggests on the vegetarian stock page. Worked great.
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This is the first homemade hummus I've liked! The flavors are light, and the consistency is fairly loose. I used cooked dried garbanzos instead of canned.
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This was just what I was looking for: a warming winter drink. I worried that this would be harsh with rum and spices, but it was not. A bit like eggnog but with less dairy. Sugar in the Raw packets hold about a tsp sugar each, FYI.
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This is simple to prepare, and surprisingly good. I am very much a fan of the drinks section of this cookbook. The recipe warns that a full batch won't fit in an average size blender; however, the recipe easily fits in my Vitamix. We liked the nog better well chilled. I used Sailor Jerry spiced rum and Paul Masson brandy.
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I've reduced the relative amount of pasta to 12ozs, and I don't chop the parsley, but I really like this. A favorite quick meal.
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I did something wrong because none of the flour stayed on the zucchini as it cooked, but it didn't seem to matter. The dish was still tasty - bright but savory. Nice quick pasta.
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I didn't make the crust - I used a Reinhart recipe instead, but otherwise followed the recipe. The result was delicious. A favorite use for broccoli raab.
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This was good! Kale was great with the rich, lemony, mildly bitter tahini sauce. I was wary of cooking greens over high heat, imagining they'd burn onto my not-nonstick pan, so I used a smidge less than high heat. The onion caramelized, and the kale cooked in the prescribed time, so I think I'll stick with the lower temperature. I skipped the cashews just b/c I didn't have any on hand.
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I think the nice things said in the header of this recipe are true. Yet, I'm not convinced this tastes much different from buttered yellow squash and sweet onion. That's not necessarily a bad thing, and the souffle obviously has a very different texture and can more easily serve as an anchor for a vegetarian meal.
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So good. But I think I must have flubbed something because the sauce was thin, very liquid.
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The recipe calls for 2 lbs fennel bulbs, trimmed, and I interpreted that as 2 lbs weighed after trimming off the stalks. I liked the salad, so I'd say that ratio of ingredients worked, but the recipe yielded a HUGE amount. I actually halved the recipe and still got 4-5 servings.
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Recipe suggests substituting baby spinach in place of arugula if necessary. Recipe also calls for EVOO, large white onion, garlic, and sugar. I liked this a lot. Worth the 3 hour roasting time.
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This recipe also calls for light brown sugar, regular sugar, vanilla, 2 eggs, and baking soda.
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This also calls for garlic, olive oil, and an optional 2 Tbsp veg stock. I used dilute Better than Bouillon No Chicken. Very good - the best tofu scramble I've made myself.
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The whipped cream is optional; not optional are butter, sugar, self-rising flour, baking powder, salt, and milk. I suppose those were omitted as cupboard ingredients...
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I agree. This is good. I did find pink peppercorns and was surprised that they have a subtly rose/floral + peppercorn flavor. I did not use any vinegar as the strawberries were perfectly ripe and flavorful.
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This seems absurd to say, but these are the most delicious bread crumbs I've ever made. Fine-textured - I used a food processor - and crisp and rich with butter and olive oil.
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This seems absurd to say, but these are the most delicious bread crumbs I've ever made. Fine-textured - I used a food processor - and crisp and rich with butter and olive oil.
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Good. Rich and bright with lemon flavor from the preserved lemon. Didn't use all the mayo and olive oil called for, and it was still very rich. Used german butterball potatoes, and they worked wonderfully - creamy textured while maintaining their shape.
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Good. Rich and bright with lemon flavor from the preserved lemon. Didn't use all the mayo and olive oil called for, and it was still very rich. Used german butterball potatoes, and they worked wonderfully - creamy textured while maintaining their shape.
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Good. Not sweet, as I worried it would be, but light and refined. Wish I had tasted a full cross section of the summer squash. Some slices had a funky taste that I didn't detect before serving.
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Made with curly kale and the greens off tokyo market turnips. The result was deliciously savory and had a pleasing texture - soft and almost fluffy.
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I both love this recipe and am frustrated by it because my rice is always either undercooked or gummy. I may give up and cook the rice separately.
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I thought this was pretty terrible. Mine tasted like white vinegar! and white pepper! It might taste better if the white vinegar were replaced with rice vinegar.
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I stored this overnight before eating. Half I stored in an airtight container; half I wrapped in parchment and plastic wrap. I was surprised to find that I preferred the imperfectly wrapped candy. The extra moisture made the candy tastier to me. I should mention that humidity is almost always near 50% where I live.
About britt
- Cookbooks101
- Recipes23,551
- Notes68
- CountryUnited States
- Member SinceJuly 22, 2010
