a2cook's Bookshelf

  • So good! Used Cara Cara oranges, added 1/4 tsp fine sea salt, and 1/4 tsp Fiori di Sicilia extract.
    about Claudia Roden’s orange and almond cake from Two Kitchens added on April 14, 2021

  • The best banana bread ever! I may not even try any other recipe again. I used 3 medium-large banana (about 350g peeled - all in the batter, I didn’t lay half a slice on top like the recipe suggests), dark Muscovado sugar, bourbon instead of rum, and sprinkled the top with a couple tablespoons of Turbinado sugar for some crunch. I’ve also made it using a Greek yogurt instead of buttermilk, and it worked well. Took about 75 minutes to bake.
    about Banana buttermilk bread from Violet Bakery Cookbook added on September 16, 2020

  • Unbelievably good cheesecake with a perfect balance of dense yet creamy texture. I didn’t have brandy, so I used bourbon. The taste gets even better the longer it’s chilled, so I recommend chilling for at least 24 hours. This is a ridiculously easy recipe; the hardest part is waiting for it to chill.
    about Classic vanilla bean cheesecake from Dinner in an Instant added on September 16, 2020

  • Loved this! Easy to make, with unique flavor from the browned butter and almond flour. I didn’t think this would work because the batter seemed a little stiff and dry, but it turned out fantastic! The bourbon ganache sprinkled with Maldon sea salt really takes this recipe to the next level. Excellent!!

  • Wow!! These are best brownies I’ve ever made. So easy, so good! Perfect balance of chewy and fudgy texture. Only minor tweak I made was adding 1/2 tsp fine sea salt. My search for the best brownie recipe ends here!
    about Molten choc-chunk brownies from Basics to Brilliance added on April 11, 2020

  • Very good, but not great. Donna Hay’s Molten Brownies are much, much better! The cocoa you use makes a huge difference in this recipe, so make sure you use one you love. I tried it with 5 different cocoas: Guittard Cocoa Rouge was my favorite and makes this a 5/5 recipe. Valrhona and Pernigotti were very good. Bernsdorp was good, but a little too bitter. Callebaut Natural was just ok.
    about Alice Medrich's best cocoa brownies from Food52 added on April 11, 2020

  • This is a very very good cake! I love the unusual flavors. The ginger and star anise is subtle yet noticeable (even more so on the next day). I found the cake a bit too sweet, so I’ll experiment with reducing the sugar by 50 - 100 grams next time.
    about Courgette, golden raisin & pistachio cake from Honey & Co added on January 27, 2019

  • Fabulous! My mouth is watering right now just thinking about how good this was. Tried to save some for leftovers, but ended up sticking my head in the fridge and eating the rest of it. Next time, double or triple the recipe.
    about Burnt aubergine with tahini from Plenty added on July 29, 2017

  • Very good! Tastes even better the next day. Simple, no-fuss recipe to make. Used 72% dark chocolate (Trader Joe's), which was a little too intense, so the only tweak I would make is to use slightly milder chocolate or reduce amount of chocolate from 200g to 125 - 150g.
    about Chocolate and almond cake from Two Kitchens added on July 29, 2017

  • TrishaCP: Did you use a dark colored pan by any chance? I used a Williams Sonoma gold touch 9-inch round pan and didn't have any issues after making the timing adjustments mentioned in my original note. Perhaps try decreasing the temperature to 350 or 325 and increasing the baking time.
    about Cherry, pistachio & coconut cake from Honey & Co. added on July 09, 2017

  • Possibly the best chocolate cake I've ever had. So decadent, so fudgy, so delicious! This cake has a ton of butter and a ton of sugar! This is actually a good thing, believe it or not, because you can only have a tiny slice unless you want to fall into a sugar coma. It's great for those times when you have a chocolate craving because all you need is a few bites to satisfy that craving. This cake freezes well; in fact, it tastes great semi-frozen! Increased the cocoa (Penzeys high fat natural cocoa) slightly to 1/3 cup from 4 tablespoons in both the the cake and icing. Also used buttermilk instead of milk in the icing because I was out of milk. Cake domed slightly at the prescribed 400 degrees, so next time I'll decrease the temperature to 350 degrees and bake for about 5 minutes longer.
    about Texas sheath cake from American Cake added on July 09, 2017

  • Outstanding! Ridiculously easy to make, not too sweet, and addictively delicious! The almond, cornmeal, and cinnamon is unusual but works very well together. This would make an excellent cookie crumb crust for a cheesecake.
    about Torta sbrisolona from Dorie's Cookies added on April 02, 2017

  • A little disappointed by this. I've had much better brownies. I found this very dense and very, very sweet. Won't make this again!
    about Sebastian's remarkably wonderful brownies from Dorie's Cookies added on December 17, 2016

  • Simple, quick, and delicious! This is a good dish to make when you're craving comfort food, but feel too lazy to cook. As the author suggests, be very, very generous with the black pepper; it makes all the difference.

  • Wow, this is good! And, it tastes even better the next day, so try to resist eating it all or double the recipe to have enough for leftovers. I tweaked the recipe slightly by adding 1/2 tsp of fine sea salt to the batter to counteract the natural sweetness of cornmeal. The recipe calls for a 16 inch round pan, which I don't have, so I used a 10 x 13 Le Creuset roasting pan. This resulted in a slightly thin pie (a little over an inch), so I'll use a smaller pan next time for a thicker pie. Start checking for doneness at the 40 - 45 minute mark.
    about Cornmeal pie from Epirus from Vefa's Kitchen added on October 23, 2016

  • Wow, this is good! And, it tastes even better the next day, so try to resist eating it all or double the recipe to have enough for leftovers. I tweaked the recipe slightly by adding 1/2 tsp of fine sea salt to the batter to counteract the natural sweetness of cornmeal. The recipe calls for a 16 inch round pan, which I don't have, so I used a 10 x 13 Le Creuset roasting pan. This resulted in a slightly thin pie (a little over an inch), so I'll use a smaller pan next time for a thicker pie. Start checking for doneness at the 40 - 45 minute mark.
    about Cornmeal pie from Epirus (Batsaria i kalabokopita) from Greece added on October 23, 2016

  • Loved this! Not too sweet, and very easy to make.

  • Horrible! I ways skeptical of this recipe, but tried it anyway, thinking maybe the chef had come up with some new, ingenious way of making Persian rice (Tahdig). The chef uses Jasmine rice, turmeric, and canola oil instead of the more traditional Basmati rice, saffron, and ghee. His technique is just crazy - he has you coat the pot with canola oil, wipe it out, the coat it again with fresh oil. Then he has you sprinkle the bottom of the pot with turmeric before adding the rice. This caused the turmeric to burn slightly, and it produced a really unappetizing smell while the rice cooked. The result was Tahdig with zero flavor. A total waste of ingredients!
    about Persian rice from Zahav added on October 16, 2016

  • Another wonderful recipe from Rachel Roddy! This is simple, elegant, and delicious. I didn't think smashing the garlic and adding it whole instead of mincing or crushing it would add much flavor, but I was wrong. The garlic, lemon, and rosemary flavors were perfectly balanced. Love this! A+ recipe!

  • Wow! Another hit from Rachel Roddy. I can't believe that something made out of a few simple ingredients could be this delicious! Smells amazing while it's cooking, and the transformation of the vegetables into this silky, "meaty" concoction is almost magical. A+ recipe.

  • Very very good! And very simple to make. Had a little extra tomato/rice stuffing, so baked that in a ramekin alongside the main recipe. This is definitely going into my "favorite recipes" list!
    about Tomatoes stuffed with rice (Pomodori al riso) from Five Quarters added on September 25, 2016

  • The first time I made this, it was so good, I woke up craving it the next day. So, I made it again, and then again the next day. Yes, I made this 3 days in a row. It's that good! Very simple to make, healthy, and adaptable (I didn't have enough tomatoes on day 3, so I added roasted red onions using the same brown sugar + salt and pepper + balsamic + olive oil treatment as the tomatoes). A+ recipe!
    about Tomato party from Plenty added on September 12, 2016

  • This is a relatively simple recipe to make, and yields delicious, restaurant-quality results! The chefs/authors are Ottolenghi protégés, and it shows (their recipes are a lot less fussy, though). The marinade makes for a delicious sauce, but there isn't enough of it, so will double the marinade next time.

  • This is a fantastic cake with a very unique combination of flavors! It tasted even better the next day! This is the first time I used mahlab, and it lends such an enticing, intoxicating scent throughout the house while the cake is baking. I used a 9 inch round cake pan, instead of the ring cake pan recommended in the book, so I needed a few extra minutes to get the middle baked (around 43 minutes total) I can see this cake working well with coconut oil or even a mild olive oil as a substitute for the melted butter.
    about Cherry, pistachio & coconut cake from Honey & Co. added on June 19, 2016

  • Not only is this delicious, but I learned some new techniques/tips that the chef/author generously shares (adding a bit of rice flour to make the fritters crispy, and grating onions to disperse the onion flavor more evenly). A+ recipe, better than I've had at any Greek restaurant!
    about Zucchini fritters from Malouf added on June 10, 2016