Notes and Reviews
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Bright and naturally sweet tasting thanks to the celery and carrots. Prepared with fresh summer Jersey tomatoes instead of canned.
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P 26
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The flavor of the pork shines through which is nicely complimented by the spice rub.
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Really nice way to simply cook zucchini. The recipe doesn't say how thin to slice the zucchini but I cut them about 1/4" and that worked well.
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After baking for 20 minutes with a half recipe, the zucchini was far from cooked through.
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Nice flavor.
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Great recipe! We've made it several times. The beef and quinoa together make for a very satisfying, tasty meal. Don't skip the olives and raisins - the hits of tartness and sweetness really make the dish
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These pillowy clouds of ricotta and spinach are hard not to fall in love with. Easy to make, classy and just delicious. Makes you thankful that butter exists.
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So simple and highly addictive. We don't find collard greens over here so I used swiss chard from our garden.
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Yum! 250 mL of camelia oil set me back $26 but this is the most delicious chili oil I have made to date.
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This took a while to make because I had to make the rice crumbs and the Hunan chili paste first. Steaming the pork for so long denudes it of most of its texture, creating almost a paste. I was not sure whether to serve these with rice because they have rice IN them, but the answer is yes, the flavours all concentrate and become very intense, so rice is a must. Due to the flavour intensity (salt + meatiness + fat + spice) I would not serve this as a main dish but rather as a complement to other dishes as part of a larger meal. Also, I note that the rice crumbs were a bit crunchy in some of my bundles - next time I will pulverize into smaller chunks (I used short-grain glutinous rice). Finally, if you can't find dried lotus leaves at your local Asian supermarket (T&T) and you live near a Chinatown, try a Chinese pharmacy, that's where I found mine.
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Very odd texture but we enjoyed it.
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Delicious. I used mackerel instead of tuna.
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Truly subtly delicious. Fresh fava beans are a must for this recipe.
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I used frozen broad beans, which have less flavour than fresh but are all I can get this time of year. The frozen beans are precooked so I skipped the blanching step. The combination of the salty, umami-flavoured ya cai with a smidge 'too much' oil surprisingly created a bacon-y taste. This was delicious!
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If you're going to make soup with mid-summer tomatoes, this is probably the one you should make. There's a bit of onion, a little garlic, a dash of hot sauce but it's all about beautiful tomatoes, cooked for just 5 minutes and then puréed. The garnishes add texture and depth so don't skip them. I added a teaspoon of honey to balance the acid in the tomatoes but otherwise made it as written.
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I thoroughly enjoyed this salad. The tartness of the grilled green tomatoes is a perfect partner for the sweet watermelon and the char on the tomatoes and scallions adds depth to the flavors. I don't usually encounter green tomatoes but wouldn't hesitate to make this again when I do. I used a stovetop grill pan and most of the char on the tomatoes stayed stuck to the pan, maybe oiling the pan would have helped but there was no problem with the scallions sticking so I'm not sure. The recipe says to slice the scallions on a sharp angle before grilling. I cut them in half (longitudinally) before grilling, and then into shorter segments after. The recipe also called for purslane, which I skipped due to unavailability.
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A nice easy fruit bread. It has a *lot* of fruit, pretty much fruit held together with a little bread. Try to squeeze out as much water from the fruit as possible, and err on the side of over- rather than under-baking to avoid sogginess. I didn't have enough sultanas, so I used dried cranberries as well.
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Quick and easy but for me lacking in taste even after removing the chicken and reducing the sauce by half to concentrate the sauce.
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Excellent. A very well-balanced sweet/salty/sour/hot blend. I drizzled it on bhelpuri, but I might have to make some other snacks as an excuse to eat it.
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Having made the groundnut stew, I used the carcass and bones to make the stock for this soup. It was absolutely delicious, and something I will make again and again. Deep and warming, a great starter or light lunch.
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Good and dead easy. With 8 sausages can easily use 2 instead of 1 cabbage.
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Nice alternative to potato salad. I subbed Chioggia beets for the cauliflower and peas and swapped tarragon for parsley.
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I made this with small amounts of cream cheese, chèvre, Gorgonzola, smoked cheddar, goat's milk Camembert, Parmesan, and Comté (1-1.5 oz. of each), because there were an inordinate amount of bits and bobs of cheese in the fridge (and, frankly, there still is). Instead of wine, I used veggie broth with a splash of apple cider vinegar. I also added 2 teaspoons or so of thyme.
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The sauce here is so good, but it's really spicy. Depending on how hot my cayenne is, I might start with 1/4 t. and add from there to taste.