All Roads Lead to the Kitchen by Heather Schmitt-González

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  • Soft sourdough bread - sourdough sandwich loaf

    • radishseed on May 17, 2018

      This makes a nice, soft sandwich bread, with a little sweet, a little tang, and a lotta wheat.

  • Blueberry lavender shrub syrup (drinking vinegar)

    • radishseed on July 21, 2020

      Delicious. I reduced the sugar to 3/4 c. cane sugar and used apple cider vinegar instead of white wine vinegar. I like to just mix a couple of spoonfuls with a glass of fizzy water, but I might try some other concoctions as well.

  • Caramel macchiato popsicles

    • Christine on January 09, 2017

      I had all the ingredients on hand and made these quite a while ago. The mixture was delicious, but when they froze, they got an icy, unappealing texture. So, the rest of the pops were languishing in my freezer. Not wanting to ditch them or eat them really, I decided to defrost them in the fridge and churn the mixture in my ice cream maker. So while I didn't have luck with the recipe as-is, it made really good ice cream and I would make it that way again, on purpose. UPDATE 6/2017: I have made this again as ice cream twice (on purpose) and it is really excellent and one of the easiest ice creams I've ever made. I plan to experiment with other flavors this summer using this recipe as a template. I am thinking two versions: 1. plain condensed milk + vanilla paste 2. chocolate condensed milk + cocoa powder (leaving the recipe largely the same, just skipping the espresso). I'll report back afterwards how those go!

  • Cranberry, maple, and oatmeal cookies

    • Christine on October 21, 2012

      These were so good! Just sweet enough with little bursts of tartness from the cranberries. They are a perfect cookie for fall. We omitted the pecans since they were being baked for my husband's birthday and he doesn't like nuts. However, they would be a great addition for anyone who doesn't share this aversion!

  • Szechuan green beans with ground pork

    • nicolepellegrini on June 07, 2018

      Great flavor! I did add some sliced bell pepper and shredded kale to make it a little more colorful and add some additional vegetables.

  • Sugar & spice roasted shrimp

    • krobbins426 on December 31, 2012

      I made this as a main dish. After dredging the shrimp, I put some additional rub over them, which made a fantastic sauce after it caramelized.

  • Grilled corn salad with honey-lime dressing

    • apattin on April 26, 2017

      Onion was a bit much. Honey was helpful but maybe too much.

  • Ciabatta bread

    • ssdrabek on September 30, 2012

      I keep wondering if I did something wrong....but mine did not turn out and I was so extra careful with the recipe...maybe it was me?

  • Veggies with red curry paste

    • Krisage on September 14, 2013

      The red curry paste adds a nice zing, but we ended up using the entire packet of seasoning. I guess we're just saltier than she is.

  • Chicken & vegetable soup with pasta

    • Bloominanglophile on January 13, 2015

      This is fine for a quick weeknight dinner. I didn't have kale so subbed in some chopped broccoli. I always cook my pasta in a separate pan of boiling water before adding it to soup. I wouldn't have minded more pasta in this dish--maybe increase the amount from 1/2 to 3/4 cup.

  • Chicken and leek stroganoff

    • Yildiz100 on February 27, 2013

      Next time I will brown the chicken first, then add the leeks. The leeks were over done and a bit rubbery. I alsobrowned the mushrooms in a seperate. pan, and added some creme fraiche to the sauce. Used two medium leeks. Try adding dill Good!

  • Green beans with sesame dressing (Ingen non goma-ae)

    • Yildiz100 on July 21, 2017

      These are absolutely delicious. It makes enough sauce to dress the beans very generously. I ground the sesame seeds with a mortar and pestle and it only took a few minutes and was easy to do.

  • Ginger bourbon balls

    • Barb_N on December 13, 2020

      I chose this recipe when my SO requested bourbon balls for the holidays because 1) gingersnaps and bourbon was such a killer combo in our Thanksgiving cheesecake and 2) I had most of the 900 g tin of cookies to use up. Taking a page from Smitten Kitchen, I used pecans, 1/2 c bourbon, a touch of honey and rolled them in various sprinkles. The nonpareils and organic sprinkles didn’t adhere well. These have a significant kick (with 1/2 c bourbon) on day one but mellowed out by the next day.

  • Slow cooker chicken tinga (Shredded chicken)

    • Rutabaga on August 01, 2018

      The kids weren't fond of this (they prefer plain chicken), but my husband and I liked it. It's very versatile, and exceptionally easy to make, a true slow cooker dish that doesn't require you to pre-cook any of the ingredients. For chicken tinga, this method works well. It would also be great to double the recipe to feed a crowd or freeze for later.

  • Buttermilk pumpkin pie

    • Foodycat on December 02, 2017

      I used 1/4 cup less sugar and added 1tsp of grated fresh ginger. It made a wonderful pie! Not too sweet, perfect texture.

  • Roasted green beans with pistou

    • Foodycat on October 08, 2019

      Very simple and really good. Would be lovely with grilled chicken or a steak.

  • Farro and cranberry bean soup

    • anya_sf on November 29, 2020

      Good, hearty soup. I salted the beans during cooking for better seasoning. Rather than puree the beans, I mashed them so they were chunkier. Used a 14.5 oz can of diced tomatoes rather than whole and the last of my turkey stock, so added lots of extra salt and pepper. Skipped the chile, but topped with grated pecorino instead.

  • Apple butter rummy pecan ice cream

    • anya_sf on October 26, 2020

      Super flavorful and easy to make (no custard). Made with chunky apple butter (what I had on hand), the texture was somewhat grainy, but I didn't really mind.

  • My brown bread (inspired by the Malt House Restaurant)

    • ingabritt on November 21, 2017

      A-. The flavor and texture of this bread is really good. Mine came out a little dry, either because I overbaked it or I didn’t use quite enough buttermilk. Delicious though.

  • Foundation fried Spam

    • BeckyLeJ on December 03, 2017

      I actually really like spam ??. This made for an easy little lunch and I have plans to use the rest in a fried rice!

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  • Language English
  • Countries United States