The Frugal Gourmet by Jeff Smith

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Baked fish in vinegar sauce

    • wester on September 17, 2012

      A great way to give a lift to whitefish fillets. The vinegar and the sweet onions work together wonderfully. However, the cooking time was way off. I thought 45 minutes was a bit long so I checked after 25 minutes. The fish was already overcooked then. Next time I'll start checking at 10 minutes. I will precook the onions a bit more then, as I think 10 minutes won't make them as tenderly crispy as they were now.

  • Beef soup with meatballs

    • wester on August 27, 2015

      Simple and good. Stock from a cube worked fine for me, but take care not to oversalt.

  • Biafran stew

    • wester on May 24, 2018

      Nice simple stew.

  • Chicken salad

    • wester on January 03, 2013

      Very basic, quite nice.

  • Mushrooms steamed in custard

    • wester on October 03, 2013

      The flavors where very nice, but the mixture curdled so the structure was not nice at all. The recipe didn't say anything about whether to stir, and how much. Maybe continuous stirring would have helped.

  • Orange sausage

    • wester on October 29, 2011

      Sausage or meatballs that smell and taste sweet and spicy, not unlike mulled wine. I made meatballs out of the mix (after adding an extra egg) and simmered them in a simple tomato sauce with rosemary. Good simple everyday fare.

  • Pork chops with fennel

    • wester on April 20, 2012

      Nice everyday food. The fennel seeds taste quite a bit like anise here, more so than when dry-roasted.

  • Sauerkraut soup

    • wester on June 15, 2013

      The children were watching La soupe aux choux by Louis de Funes, and so they wanted to eat cabbage soup. I still had a package of sauerkraut somewhere, so I made this. As said in the book, peasant food, but very good. Tasty and filling, and the kind of taste that touches some long forgotten memory that you can't quite put your finger on. It was a tad too salty - next time I'll use half water half stock.

  • Youvarlakia - Greek meatballs

    • wester on January 12, 2015

      Made without the rice or the sauce. Nice meatballs. Next time with sauce.

  • Lamb and artichoke stew

    • chriscooks on October 30, 2013

      This is an easy and tasty stew

  • Chicken stuffed with potatoes and olives

    • chriscooks on August 15, 2020

      The stuffing part of the recipe makes an excellent potato salad.

    • Maya12 on March 28, 2016

      I prepared this like a casserole with chicken legs on top of which I placed the other ingredients, which I then moistened with white wine.

  • Bagna cauda

    • Thredbende on August 01, 2011

      This a a delicious version of bagna cauda. I melt the anchovies in the olive oil with the raw garlic in a 2 cup measuring cup in the microwave. Then dump in the butter onto the oil and melt. Have the pepper ground and egg blended in a wee cup. Have the cheese grated. When the pasta is done, drain it into a colander sitting in a serving bowl sitting in the sink. This heats the bowl. Quickly drain and dry the bowl, dump in the pasta, the hot oil, pepper, egg and cheese. Toss this with a spatula and a pasta claw. It is really good, greasy, garlicy, NOT FISHY, and real comfort food.

  • Baked barley casserole

    • Maya12 on March 23, 2016

      Can also be made with beef stock. If your stocks are homemade and are very gelatinous,use 4 cups stock, and 2 cups water as noted in the book. Allow at least 2 hours cooking time.

  • Boston baked beans

    • Maya12 on March 23, 2016

      When I made this recipe I used brown sugar instead of white, added ginger and allspice, covered with boiling water. They were ready in three hours.

  • Chinese boiled chicken with onions - chow yow gai

    • klrclark on January 25, 2021

      I have made this for so many years. It is one of my favorites. Easy and love the leftovers too.

  • Green bean and potato soup

    • LeilaD on September 20, 2017

      I had problems getting it to thicken, the sour cream did not stir in well, and it separated out rather quickly.

  • Jambalaya

    • jeffcole on June 23, 2018

      This has been my go-to jambalaya recipe since 1988. Though it takes 4 hours of prep and cook, the resulting dish is leaps ahead of the dozen or so other recipes I've tried. If you're cooking for fewer than 8, you may want to cut down the rice quantity by 25% so that the next-day dish isn't quite as solid.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0816142726
  • ISBN 13 9780816142729
  • Published Sep 01 1988
  • Format Hardcover
  • Page Count 407
  • Language English
  • Edition large type edition
  • Countries United States
  • Publisher Thorndike Press
  • Imprint Thorndike Press

Other cookbooks by this author