Notes and Reviews

  • I did not get a full quart out of this - closer to 3 cups. I didn't have vanilla bean, so I added 1 tsp vanilla extract to the custard after straining. I don't know why the egg yolks need to be beaten so much. I have made plenty of other custard recipes where the egg yolks were just mixed, not beaten, and they worked fine. This worked too, but is it really necessary? Anyway, the ice cream was super creamy and delicious. Much of the rum was absorbed, so there wasn't much to discard after adding the 3 Tbsp to the custard, yet the ice cream did not taste "boozy".
    by anya_sf about Pecan rum raisin ice cream from Cooking for Jeffrey added on Monday, August 21, 2017

  • I roasted the vegetables 1 day ahead, then reheated in the microwave just before serving, adding the basil at the last minute, which worked well. Be careful to stir the vegetables a few times while roasting to avoid burning, especially the onions. Also switch racks halfway through roasting. It was quite good by itself and with the polenta. As a main course, I would say it serves 4, not 6. It is also a nice side dish with Italian sausage.
    by anya_sf about Roasted ratatouille with polenta from Cooking for Jeffrey added on Monday, August 21, 2017

  • This is the same recipe as in "How easy is that?" but multiplied by 1.5. I made the original quantity, which serves 3-4 people, depending on how you're serving it. It was a nice accompaniment to both roasted vegetable ratatouille and roasted Italian meatballs. The first time I made it, I used the quantity of salt called for in the recipe (along with canned low-salt chicken stock) and it was too salty. The second time, I only used half the salt, and it was just right. Only use the full amount if your stock is unsalted. This polenta recipe is quite flavorful for polenta, which can be extremely bland. It's fairly rich, with butter, creme fraiche, and Parmesan cheese, but that's what makes it good.
    by anya_sf about Creamy Parmesan polenta from Barefoot Contessa How Easy Is That? added on Monday, August 21, 2017

  • This was easy and delicious. I had just made a batch of Seville orange marmalade so this recipe was perfect. Lots of nice crunchy buts, nice soft custard and the candied peel was a great addition. There is no doubt about Delia. An old cook book but lots of great recipes.

  • Variation add chilli and star anise to sauce.
    by JLDuck about Pork belly with five-spice powder from Essentially Thai (Spirit House) added on Monday, August 21, 2017

  • Listed under "hors d'oeuvres" in my 1974 Vintage Books Edition (p. 51)
    by jdub1371 about Dukkah from Book of Middle Eastern Food added on Monday, August 21, 2017

  • This is decent but not particularly mindblowing. I used a very big, "old" (read: left on the vine for more than 3 hours) zucchini so it was on the dry side. I doubled it (see: big zucchini) and put it in a bunch of smaller loaf pans to give away and that worked fine.
    by laurenlangston about Zucchini bread from Fannie Farmer Baking Book added on Monday, August 21, 2017

  • These were excellent. I don't think that I could walk away while cooking the kebabs as directed because they got quite dark and I needed to manage the heat to avoid burning. I served with homemade naan, the tomato and onion relish from this book, and some cucumber yogurt sauce.

  • This was good. I left out the cayenne pepper because I was serving with spicy foods.

  • I really liked this casserole. I halved the recipe and added a bit more squash so it would fill a 9x9 pan. Definitely a dish to repeat!
    by ellencooks about Tex-Mex squash casserole from Homesick Texan Cookbook added on Monday, August 21, 2017

  • Although this recipe has 10 ingredients, quite a bit of prep time and takes lots of coordination (roast whole head of garlic, roast walnuts, roast cauliflower, grate Parmesan, chip parsley, cook pasta, etc), the end result is restaurant quality. Not a good candidate for a quick weekday after work meal, but now that I'm retired, the chopping, grating, and roasting time wasn't an issue (need to allow more than an hour to get onto table). Nice with a romaine based salad and glass of Chardonnay. Would make a great entree for vegetarian ( non meat eaters) dinner guests or vegetarian potluck. Generous two person servings.

  • We all really liked these! I have a favorite dry rub I use on ribs but am glad I tried this. I usually grill my ribs for a long time over indirect low heat but these came out very good. The sauce was sweet and spicy. There was a lot of pepper, as noted by Breadcrumbs.
    by ellencooks about Dr Pepper ribs from Homesick Texan Cookbook added on Monday, August 21, 2017

  • I halved the recipe EXCEPT for the chipotle. Whoops! Still fantastic. Hot but with flavor.
    by ellencooks about Tomatillo-chipotle salsa from Homesick Texan's Family Table added on Monday, August 21, 2017

  • Made with the leftover skin from a batch of chicken thighs, which ended up being about a 1/2 lb. I skipped the freezing step and instead just snipped the skin into strips using kitchen shears, which made it very easy.
    by rionafaith about Mile End's gribenes and schmaltz (Cook the Book) from Serious Eats added on Monday, August 21, 2017

  • Yum! Great weeknight dish. I used the full amount of curry paste, but mine had been hanging in the fridge for a while so it wasn't very potent -- might not need it all with a fresher jar. I topped with a big squeeze of lime (essential!), lots of cilantro, and chicken skin cracklings, and served over fettucini... so not very authentic, but still totally delicious!
    by rionafaith about Egg noodles with rich chicken curry sauce (Khao soi) from The Kitchn added on Monday, August 21, 2017

  • This bread reminds me of the doorstops I used to make when I first started baking whole wheat bread. There is a mistake in the first step - somehow adding 150g of water to 500g of flour is supposed to "form a slurry" - impossible. The finished product is very dense, and there isn't enough time for the bread to develop enough flavor. A shame, since it's one of only two recipes in this book that call for dark rye. I rated it two stars since it is edible, but I definitely won't be making it again. So far this is the only recipe I've tried from this book that has been a total dud, though.
    by dinnermints about Yogurt rye (Chleb misezany) from Rye Baker added on Monday, August 21, 2017

  • A simple, delicious way to roast zucchini. While the chile mint dressing is wonderful, you can use any vinegrette-style dressing you have in your fridge. Especially yummy with Dijon-based dressings.
    by Frogcake about Roasted zucchini with chile and mint from Food52: A New Way to Dinner added on Monday, August 21, 2017

  • I adore making this soup around this time of year when there is an abundance of tomatoes. I always add a pinch of sugar, which seems to intensify the tomato taste. Lovely with the herb oil and freshly baked bread.
    by Frogcake about Cream of roasted tomato soup from Food52: A New Way to Dinner added on Monday, August 21, 2017

  • A very good roast chicken recipe with minimal ingredients. The method of turning the chicken from side to side makes for even browning. I did increase the temperature from 350 to 375 degrees. Very moist, delicious chicken!

  • This was all right--all the spices were nice, but the veggies got a bit mushy for my taste, especially the peas. I think this type of dish just isn't my favorite.

  • Agree that this is delicious. I made this with yukon gold potatoes, and used only three potatoes because it seemed there were more of them than the chickpeas--I'm guessing that in the UK potatoes are a lot smaller. Anyway, I also didn't bother boiling the potatoes before dicing--I just peeled and diced them, added them to the curry, and let the whole thing simmer for an extra 20 min or so until everything was nice and tender. The flavor is really nice, verging almost on too salty, but if you are serving this over rice then it's perfect. Next time I would add a bit of tomato paste, not just tomato sauce, to up the tomato flavor a bit.
    by clcorbi about Canned chickpeas with garlic and ginger from Invitation to Indian Cooking added on Monday, August 21, 2017

  • The first time we tried spaghetti squash and we liked it a lot. (The eight-month-old not so - not one strand went down!) We liked the simple preparation method (both roasting and dressing with olive oil and some seasoning), so will definitely try again, and who knows, baby might like it next time.
    by eeeve about Spaghetti squash from River Cottage Baby and Toddler Cookbook added on Monday, August 21, 2017

  • I used the New Seasons non-sandwich sourdough, and 14oz was significantly more than 6 cups, even when I packed the cups in a little. A friend had brought this to cookbook club a couple of weeks ago with what looked like a little more than 6 cups, and it was almost dry, so I decided to go with the lesser amount that the recipe called for, and I put it in a 13" oval baking dish (photo submitted). The eggs I used were largeish/jumboish sized instead of medium. I let it sit overnight and then baked for about 50 minutes, when most places were brown enough; I torched the remaining spots so as not to overbrown the remainder and also because brulee. Very tasty, even more so when it's been out of the oven for an hour.
    by laurenlangston about Blueberry-rosemary breakfast pudding from Deep Run Roots added on Monday, August 21, 2017

  • We made the filling to stuff into some leftover empanada dough, so we haven't tested the pastry. Peas are surprisingly difficult to mash with a potato masher so it is worth getting out the food processor. We didn't have access to ours (moving) so I had to use a masher and it was hard work and we still ended up with lots of whole peas in the mix. The mix was a bit dry and I ended up adding a bit of water to pull it together. I suspect this might not be necessary if the mixture is fully pureed in a food processor. It was a little heavy on the cinnamon so I reduced it from 1.25 tsp to 1, and I cant decide if it was just right or still too much. Maybe increase the garam masala by .25 next time and see if that is the right balance. (This may depend on the freshness of the cinnamon. Ours was brand new.) I will say the cinnamon scent attracted my 5 year old and she devoured 2, even though they were quite spicy! 4.5 star filling but not giving it a rating since we didn't try the pastry.
    by Yildiz100 about Pea kachori from Made in India, Cooked in Britain added on Monday, August 21, 2017

  • This soup was not for us, I found the flavour to be lacking considering the ingredients. We added quite a bit of salt which made it bearable. I added in some leftover butternut which could have influenced the taste, but I can only imagine to have improved it.
    by VineTomato about A simple carrot soup from 101 Cookbooks added on Monday, August 21, 2017