Notes and Reviews
4.5 stars! Easy to follow recipe, perfect without any modifications. The only thing that was slightly confusing was the recipe for the pastry dough said to knead until it was slightly stretchy, which is the opposite of what I’m used to doing for flaky pastry, and the corresponding pictures weren’t very helpful. This may have been my own lack of knowledge though. Also, instead of apricot jam used blood orange jam which worked just as well.
5 enthusiastic stars with modifications. Used all the vegetables in the recipe, increased the amount of broccoli to 1000g, increased broth to 3 cups, and used Kraft sharp cheddar and the smoked spicy pepper Gouda from Aldi. Instead of using the immersion blender for the cheese, tripped the hot sauce, used about 3tsp of sodium citrate dissolved into the soup—-works SO much better at not having a gritty texture. Served with slices of no-knead bread that was toasted with some evoo and garlic. Need to use the sharpest cheddar you can find for the best cheesy flavor.
I just used this as a topper for Burrata so I omitted the broccoli and it worked well. It was a good change from tomatoes.
by peaceoutdesign about
James's broccoli with burrata, pine nuts, and warm anchovy vinaigrette
from Sunday Suppers at Lucques
added on Thursday, November 30, 2023
Used canned whole tomatoes and chopped. This works just fine. It only took my sauce 10 minutes to thicken. Use an oven safe frying pan so you don’t have to transfer to an ovenproof dish. Save yourself from having to wash an extra pan.
by lholtzman about
Prawns, scallops & clams with tomato & feta
from Jerusalem
added on Thursday, November 30, 2023
I’ve been searching for a corn bread recipe and this may be it. Easy to make, good flavor and the crispy bottom is so good. I made it in a cast iron skillet. It does have a kick from the cayenne, I will cut it in half next time. I would eliminate it if making for kids or folks that don’t like spice. I did add a tablespoon of sugar and it didn’t taste sweet at all. I’m usually not interested in left over cornbread, but I’m going to have a piece for breakfast with a fried egg, so it must be good.
This was pretty good. I wish I’d used firmer tofu or frozen and thawed the tofu first. It would have also worked well in the air fryer instead of pan frying with so much oil. The flavors were a nice departure from the usual Asian stir fry.
by Churchim808 about
Stir-fried cumin tofu
from Milk Street: Cook What You Have
added on Thursday, November 30, 2023
This was really excellent. I used dried apricots instead of raisins and threw a sliced zucchini in there with the chickpeas. It says you can garnish with lemon or cilantro and I really wish I’d had some. This kind of dish makes for “better the second day” leftovers. I did half the recipe but will get four servings out of it.
by Churchim808 about
Chicken and chickpea tagine
from Milk Street: Cook What You Have
added on Thursday, November 30, 2023
Great, basic recipe for this dessert. I had Meyer lemons, so used slightly less sugar. Baked in the stated time using nearly boiling water in the water bath. Fairly light, this dessert might only serve 4.
My Brussels sprouts were fairly small, so they definitely cooked through in the time, but only 14 oz fit in the skillet. The bottoms got a little too charred, so I'd lower the heat next time. The sauce was really tasty with the sprouts. I'd just like to be able to cook more at a time (maybe use 2 pans?).
by anya_sf about
Skillet-roasted Brussels sprouts with maple syrup and smoked almonds
from Cook’s Illustrated Magazine, Nov/Dec 2017
added on Thursday, November 30, 2023
This didn't wow me, but it was good and satisfying, plus quick and easy, so I could see making it again. I added some baby bok choy, as we like green vegetables.
by anya_sf about
Ginger garlic chicken noodle soup
from Smitten Kitchen Keepers
added on Thursday, November 30, 2023
Super easy recipe to make and we've made it several times at this point. It's a cold noodle dish, so its quick to pull out of the fridge and eat. Gochujang gives it a good kick.
by morleigh10 about
Tuna gochujang noodles
from Milk Street: Cook What You Have
added on Thursday, November 30, 2023
Wowzers! This is a great salad. Subbed dates for apricots, added more carrots, and a little more vinegar. Putting this one into frequent rotation.
by hashi about
Farro and carrot salad with apricots, pistachios, and whipped ricotta
from Six Seasons
added on Thursday, November 30, 2023
Probably more coconut milk than I'd do again. I used frozen spinach and it worked really well. Would make again.
by Stephenn31 about
Masoor dal and spinach curry
from Coconut Lagoon
added on Thursday, November 30, 2023
I loved this. Would be great as a Thanksgiving or other celebratory event side to mix things up.
Really good but too much salt on the shrimp especially given that the sauce has 3 Tablespoons fish sauce. I’d cut it in half next time.
by chefmichael about
Sweet & salty shrimp with charred cabbage
from I Dream of Dinner (So You Don't Have To)
added on Thursday, November 30, 2023
I hadn't read the reviews on this one before I made it, but I would agree that it didn't blow us away. That said, everyone liked it. Timing was a little off but in our case the potatoes maybe took an extra 5 minutes or so and achieved a nice doneness. This isn't a dish I have had before and might not repeat but for a hearty non legume based veg curry it's not bad. I think a souring agent like yogurt or lime would be nice. Perhaps a touch of amchoor. I also thing most things benefit from cilantro, so I added a fair bit of it.
by Delys77 about
Punjabi potato curry (Punjabi dum aloo)
from Fresh India
added on Thursday, November 30, 2023
Nothing unusual for tamagoyaki, but the amount of seasoning is very balanced.
by patioweather about
Dashi rolled omelet (Tamagoyaki)
from Love Japan
added on Wednesday, November 29, 2023
Ingredients also include: brown sugar, vanilla, milk
by Jweld about
Creamy dip for fruit
from Better Homes and Gardens New Cook Book, 15th Edition
added on Wednesday, November 29, 2023
This was a delicious curry, with a deep, roasted flavour. I don't know if this came from the roasted spice mix (glad I bothered to do this properly) or the large quantity of caramelised onion, or thhe fact that there is relatively little liquid (tomatos) and it was done in quite a big frying pan so got a really good surface cooking rather than just stewing. Either way, I'll make it again. I wonder if it would be as nice with boned chicken thighs.
by Ro_ about
Sri Lankan chicken curry
from Rick Stein's Far Eastern Odyssey
added on Wednesday, November 29, 2023
I was a bit dubious at first but wow, this is an excellent pizza. I didn’t have any prosciutto but it isn’t necessary. Figs, blue cheese and balsamic is all that’s needed.
by et12 about
Fig and blue cheese pizza with prosciutto
from Milk Street Tuesday Nights
added on Wednesday, November 29, 2023
Among the many useful comments already here, I want to echo that I found reducing the cheese by half to be plenty. Also, like wester, I enjoyed this cold more than warm. I love Ottolenghi's cauliflower cake more, but this one is quick and easy.
Tasty side that can be easily modified.
by hashi about
Roast red peppers with olives and capers
from Zaitoun
added on Wednesday, November 29, 2023
Love the green sauce - I halved it and it is still a lot but I can see uses for it on chicken or roast potatoes.
by meggan about
Lamb sandwich with kale and green sauce
from Food52: A New Way to Dinner
added on Wednesday, November 29, 2023
Salmon needs at least 20 minutes to cook.
by Shepherdabi about
Salmon and horseradish cream lentils
from Delicious Magazine (UK), October 2011
added on Wednesday, November 29, 2023
Well, I am not even sure that I should comment on this because I only half made it. I was making it along with the Salmon with Spinach and the Simply Spiced Spring Cabbage. Both of these recipes had onions and tomatoes so after I made the paste and decided that I wouldn't add the rest. I served with the Riata as suggested and it was perfect. I can't wait to try again and follow the full directions.
by peaceoutdesign about
Roasted butternut squash curry with garlic and tomatoes (Lasan, tametar anna kaddu nu shaak)
from Made in India, Cooked in Britain
added on Wednesday, November 29, 2023