Notes and Reviews
-
I had my doubts about putting my beautiful, perfectly ripe figs into this recipe for Whole-Fruit Fig and Lemon Preserves but the finished product really captures the lovely tender texture of ripe figs into a preserve. The recipe calls for Brown Turkey figs and I used Black Mission figs as that's what's most common around here. I would double the amount of thinly sliced lemon next time as they add a nice touch. The recipe estimates a cooking time of ~ 1 hr for the figs and mine took much longer but that's pretty much the story of my life with preserves. Now, a whole preserved fig is way more sweetness than I want in one bite so even though they were l tasty on grilled bread a smear of goat cheese, I think they will really shine simmered into a red wine, port or sherry vinegar sauce for duck or pork and you'll be eating those with knife and fork so it will be easy to control the size of that bite of sweetness.
-
Made a quarter recipe of the dressing (for a different salad)and just eyeballed the quantities. I had to add some chives as a I didn't have quit enough scallions but otherwise I tried to follow as closely as possible. Very good. I wouldnt have minded more garlic but I am sure the recipe will keep better the way it is, with very subtle garlic.
-
Enjoyed the sharp basil sauce in contrast to the meaty mushrooms and lambs. Served with a 50:50 mix mashed potato and celeriac.
-
I would increase the fruit and/or nuts to 1 cup total next time.
-
I really loved this but unfortunately my kiddos didn't. Too bad, this was a great dish. All the elements came together very well! Served it in slider buns which were perfect.
-
I haven't made the entire recipe yet, but the curried peach preserves are a winner! I can't wait to try them with chicken, salmon and/or pork. The recipe says to remove the lime and orange peels with a vegetable peeler and I would recommend taking the time to cut those strips of zest into a fine julienne as it looks much prettier and you'll get a little of that candied citrus in almost every bite. My curry powder was not particularly hot so I will likely add a dried hot chile or 2 next time. I accidentally used about twice the amount of ginger but I love ginger and would do it again!
-
This is a basic chicken skewer recipe. This wasn't bad, it just wasn't special. I didn't find that the marinade added any flavor. I didn't particularly care for the salsa.
-
The bread itself has a lot of flavor with a good crumb and would be good without the coriander and cumin on it (even though they compliment the bread nicely). Despite the name, this isn't a thin flat bread like a pita. Instead, it puffs up considerably into something more like focaccia. This is a great side dish for grilling. I had to add significantly more flour to the dough to get a workable consistency. I couldn't grill the bread over direct heat without burning it so I grilled it on a cooler side of the fire.
-
I liked the veg mix but was totally not thrilled with the scrambled eggs which had an odd mushy texture mixed in with the veg. Concur w the other reviewer that the eggs are best done traditionally.
-
I have made this multiple times. Both times I have left out the potatoes and onions - just chicken, cauli, time and parm. This is super easy and everyone likes it, so I'll probably continue to make it this way.
-
I added leftover roast chicken (and a few potatoes) to bulk it out a bit for a main dish salad. Nice punchy salad.
-
I fry a couple of chicken breasts and some nice bacon, I tear the chicken and mix it with the bacon and put it at the bottom of the oven dish and pour the pasta on top. Awesome.
-
I tried this with savoy cabbage (what I had) and it would have been much better with napa or even regular green cabbage. That said, this seems like a useful & easy side dish for an asian meal.
-
I have made this twice. Both times with half recipe of the marinade for about a pound of wild salmon cut into three - four serving pieces. I really loved this marinade and would make this dish all the time if my kids liked it. It has a ton of flavor for something that comes together so quickly. Unfortunately my son likes the marinade but not the salmon and my daughter loves salmon but hates the marinade. They could grow into this, but I will (unfortunately) have to wait a while before trying again.
-
We loved these, they had great flavor and texture. The basil and parsley really make them. The simple garlicky tomato sauce was a perfect compliment. One thing to note, the meatballs didn't brown at all. I took them out of the oven in the time given without waiting for color.
-
Bland, bland, bland...
-
Spanish Tortilla
-
Made the Bourbon Butter to serve with the Pumpkin Tea Cake and word of warning, it provides a huge hit of bourbon. I ended up doubling the butter and sugar to compensate for all the bourbon in the first batch - I used a Smoked Maple Bourbon and while it is delicious, it is very strong.
-
I added a streusel topping that I had left from another recipe and added 2 teaspoons vanilla to the batter. Cake is moist and light and rises into a tall loaf. My version was a little less dense than the one from the bakery. I prefer my mom's pumpkin bread which is definitely heavier and has more pumpkin flavor. Served with the Bourbon Hard Sauce which is a great topping for this cake (cut way back on the bourbon though - really strong otherwise). Not sure I will rush to make this again.
-
Loved this salad! Wonderfull Asian dressing and at the same time healthy and comforting. Great main course and brought leftovers to the office the next day for lunch.
-
In all honesty: we found this dish really bland. Not Jamies usual flavourfull style. Neither the rice nor the vegetables were seasoned in any way. The fish with the lime was very nice. But the chilli sauce just didn't quite bring the entire dish together. Very healthy, but won't repeat.
-
Fantastic tasting jam. I made a few modifications- I did not have thin skinned oranges as recommended so after softening my quarted slices I removed around half of them after squeezing the remaining juice out. I was worried that it was going to be too bitter! I cooked to just below setting point to give a soft set jam that I like. The result was an usual flavor. Already used in a Victoria sponge cake spiked with orange zest which was very popular!
-
Was afraid it would be too sweet, reduced the sugar by 1/3 and almond paste from 9 oz to 7 oz. Ground my own cardamom and increased it slightly as I found a little more than the recipe called for. It came out very light, with subtle taste of cardamom and slightly crunchy almonds on top. I would definitely make this again.
-
Used up some whey I had frozen instead of milk (I did correct later after long cook down and add some regular milk) I had ground pork and ground up some leftover tri tip for the beef. It was lovely, more in the freezer for later.
-
I used wonderful tomatoes, they are so good this year. Froze some and made meat sauce with the rest.