Notes and Reviews
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I found it really bland - it is necessary to use great real stock, and potentially spice it up, otherwise it is pretty tasteless in my opinion, or otherwise seriously spice it up, potentially with wine ("faire chabrol") and spices. Might try this tonight actually as I have leftovers and plans to open a bottle of red, and have to add stock again anyway. Omitted celery as did not have and replaced with more onions, but I don't think that fundamentally changed the taste.
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Take my advice and skip the shrimp here. The mushrooms, shallots and herb butter are the best part of this dish. We enjoyed them with bread. The shrimp were fine but not as tasty and didn't add much to the dish. Overall I thought this was fine but probably not a repeat.
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I totally agree with Sparkles75 on the Amanda slice. I initially didn’t engage much with this book but it has certainly rewarded me for going back and having a serious look at it. The wilted spinach recipe p114 is also a winner.
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This was easy and delicious and it tastes even better the next day.
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This is my go-to crepe recipe. It is easily doubled.
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I would have never thought to look in my favorite vegetarian cookbook for a buttermilk pancake recipe, but that’s where Eat Your Books is a winner. I cannot believe how good these pancakes are. This one is defiantly earmarked and will be made again and again.
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I made a half recipe for lunch today. It did, in fact, take only about 10 minutes (woohoo!) and was really tasty. It even managed to make the not so good cheddar cheese slices I had in my fridge taste good. (I also used normal milk with a splash of cream added to replace evaporated milk, which I didn't have...) I definitely recommend this one.
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I like the contrasting textures in this cake -- the gooey strawberries against a fluffy cake with a crackly top. But it is too intensely sweet for my taste (mostly due to the topping). I don't think I'll make it again, but if I did I would reduce the sugary topping by about a third and add some lemon zest to the cake batter. The ginger in the topping adds a nice note.
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I made this again using halved stale rolls from our neighborhood Italian restaurant. I also tossed carrot chunks and garden radishes beneath the chicken. This calls for a sick of butter for the herb butter but 1/2 was more than enough. I started the chicken breast down to brown the back skin. Divine, but next time I will cut the crusts off the rolls- they were a bit too crispy.
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I sneered a bit when I saw the cream of chicken soup in the recipe. But, otherwise it sounded great. Well, let me tell you, it got really quiet at our dinner table when we dug into these. Major YUM going on. I made my own salsa verde with roasted tomatillos, cilantro, onion, garlic, lime and cumin. And, our enchiladas were actually in burrito sized tortillas because that's what we had. But, I'd not change a thing. In fact, my hubby commented that not even bacon could improve this dish!
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There was a lot of marinade which gave the drumsticks a nice flavour, but nothing spectacular. It also lacked the 'sticky' factor. I wouldn't bother with this recipe again.
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A very quick bread to make. Tasted like Italian bread. Next time I will let it rest for 24hrs in fridge.
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This was rather bland and uninteresting. Not worth making again.
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This was rather bland and uninteresting. Not worth making again.
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This is amazing!
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Delicious! The marinade left the steak with so much delicious flavor. Next time I would not go through the trouble of making the homemade flour tortillas, though.
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I have been dealing with a plethora of baby Japanese white turnips the past few weeks so I tried this recipe as a change of pace. It was pretty easy and the end result was tasty. I can't say it was my favorite turnip recipe so far but we liked it and I would make it again.
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This is a wonderful sauce for enchiladas. I used 6 Guajillo chiles and because I only had a food processor, I tried to strain out the bits of skin, but it was going to take too long, so I ignored that direction and it was just fine.
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Excellent balance of flavours. Portion size is not particularly generous. We had it with plain rice noodles which worked out just right. Watch the cooking time; normally with our oven we have to be conservative on timing, here the cod needed a couple of minutes longer.
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This was easy if using pre-cooked shredded chicken, but I found the filling a bit bland.
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This was great comfort food and miraculously we had almost everything. Easy to put together. For sauce, I used Red Chile Enchilada sauce from Mexican Everyday. Delicious!
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Sauce was ridiculously delicious, although it turned out as more of a thick stew than the curry we were expecting. Some of this might be because our oxtail was in quite large chunks, although overall lighter than the 2-3 lbs recommended. We'll likely make this again, but try with stew meat or even chicken next time.
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The chocolate was luscious and the hazelnut and orange flavors melded in with the chocolate beautifully. I used the shortcrust recipe suggested but I didn't have any lemons so I used orange zest which I think only enhanced the orange flavor in this tart. The crust was rich and tender and soft enough to slice easily. It wasn't hard to make and I will make it again.
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Pretty good and easy, but a touch sweet for my taste, though my husband loved it as is. I'd probably add some red pepper flakes or ginger to liven it up a bit if I made it again. We cut the chicken fully in half before grilling, rather than butterflying it, and that made it really easy to handle.
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Could not find this recipe in this book.