amandabeck's Bookshelf

  • not overly sweet, great way to use a bumper crop of blueberries
    about Chez Panisse’s blueberry cobbler from New York Times Cooking added on June 11, 2022

  • this was a hit at brunch; make sure to really coat each dough ball in butter and cinnamon because the ones in the middle didn't get as much moisture.
    about Coffee caramel monkey bread from Midwest Made added on June 11, 2022

  • this is a fine salad, but was lacking something-- at the very least needs some big flaky salt. best as side salad, not filling/interesting enough to be a main course salad, even with chicken.

  • good entree salad when paired with tandoori chicken
    about East-West salad from Pacific Fresh added on June 11, 2022

  • This is a very tasty (and hearty!) dish. Kept well in the fridge and reheated nicely with the toaster oven. 30 minutes is definitely too long for Ritz Crackers in the oven-- ours were quite dark with 15 minutes. Would make it again, good for a cold day!

  • Wow, these were really good. They were dense and rich. The recipe said to eat them within 24 hours of baking; these got gobbled up during game night so I stashed the two remaining in the fridge overnight. I thought the rye flavor deepened even more overnight. Tasty!
    about Violet Bakery rye brownies from New York Times Cooking added on March 31, 2022

  • Interesting and unique, quite tasty!

  • really tender, tasty chicken, will start keeping mayo in the house to make this marinade again!

  • a delicious, simple dal for when you don't need anything too fancy
    about Daily dal (Masoor dal) from Made in India, Cooked in Britain added on February 19, 2022

  • The apples never reduced or get sticky, so when it came time to deglaze the pan with calvados I would have just been pouring liquid into more liquid. The bread topping was interesting and tasty, I can see how this dish would have helped families economize as it was a clever way to use up bread. That said, I prefer the oven-baked version of this dish or oat-based apple crumbles and wouldn't make this again.

  • I would not make this again. It was way too much work without much pay off -- between the water bath, cooling times, assembling three pieces, etc. the end result was not even as good as a great simple flourless cake and the "look" and texture wasn't that spectacular either. I took this to a party where there were also brownies and the brownies were gone but this was only half eaten. I do like the structure of the recipes of this book (well-organized with weight measurements etc) but this was a flop.
    about Double damage oblivion from Baking Bible added on January 21, 2022

  • These were delicious. I wasn't sure what to expect with cream cheese in the swirl, but in the finished product it really does come out as an "espresso" swirl-- all I can taste is the super concentrated flavor of the espresso (I used King Arthur espresso powder). I ended up cutting them into small squares and freezing them-- they make an amazing snack straight from the freezer!

  • I didn't find these particularly compelling or special, but I may just not be a ribeye person. I would not make this dish again.
    about Turkish-coffee-rubbed rib eyes with seared broccoli from Sababa added on January 04, 2022

  • I found this recipe on EYB after looking for a way to use some beautiful Rancho Gordo cranberry beans. This was a bit time-consuming to make, but made a pretty huge pot of stew (mine wasn't very brothy). I had shredded the cabbage in the food processor, so it was a bit finer than bagged or chopped lettuce, and by the end of the cooking it had completely melted into the stew. I used homemade chicken stock in place of some of the water, and ended up with a super flavorful and healthy meal. Tasted great the second and third day for lunch. Would make again for sure.

  • I added these to a cookie tin because of the promise they kept well. I think they have a nice unique look and tasted nice if you're looking to mix up the shapes/textures/flavors on a cookie platter or mailer.
    about Gingerbread almond nuggets (Biberle) from Classic German Baking added on December 27, 2021

  • I did not like these at all-- too sweet without a lot of balance, and I didn't love the texture. I would not make them again.

  • Agree with the others, the pancetta was kind of an afterthought here.
    about Pancetta green beans from Around My French Table added on December 27, 2021

  • Delicious accompaniment to pot roast and scalloped potatoes. I added lots of extra carrots so the spice was subtle but there. Tasted delicious the next day too. Would make again.
    about Spiced butter-glazed carrots from Around My French Table added on December 27, 2021

  • Another great and delicious recipe from Dorie. I assembled the gratin the night before and then baked it off once my guests arrive (to serve with her pot roast, which I reheated gently on the stovetop). They were delicious, I think the garlic was a little sharp from sitting overnight though so next time I would do it the morning before. Would make again.
    about Potato gratin (Pommes Dauphinois) from Around My French Table added on December 27, 2021

  • These looked nice at a dinner party. I made both the mustard and the tapenade versions. Despite using extra hot dijon, I wanted more flavor to stand up against the buttery-ness of the puff pastry. Not sure I would necessarily make again, although they were easy and looked nice.
    about Mustard bâtons from Around My French Table added on December 26, 2021

  • I made this for a dinner party. Per Dorie's instructions, I cooked it the previous day and then gently reheated it in the sauce the day of the party. It was tender and delicious with a spoonful of jus which I put out on the table with the gravy boat. Most importantly, it didn't require any fussing once my guests arrived. Served with Dorie's scalloped potatoes, glazed carrots, green beans with pancetta and a kale salad.
    about Great pot roast (Boeuf à la mode) from Around My French Table added on December 26, 2021

  • Delicious, light finish to a rich Christmas meal! Was fairly easy to make, and yielded a very visually impressive result as a baker who doesn't like to fiddle much with decorated. Would make again.
    about Buche de Noel from How to Bake added on December 26, 2021

  • Delicious! Reminded me a bit of ANZAC cookies. Would make again.
    about White chocolate-chunk cookies from Martha Stewart's Cookies added on December 11, 2021

  • These were a hit and turned out quite nice. They would be a good looking addition/nice contrast to a cookie box, and they look much more difficult to make than they are. Highly recommend using a metal offset spatula to flip when it comes time. I started off using a large plastic one and ended up ruining a few before I changed tools.
    about Gingersnap palmiers from Martha Stewart's Cookies added on December 11, 2021

  • I used this dough for a pumpkin pie -- it was like sandy coming out of the food processor but came together well and had beautiful visible butter flecks when I rolled it out. Like other reviewers, my beautiful crust crimped edges totally lost all definition (and shrank the tiniest bit) but I would 100% make this again.
    about My favorite pie crust from Midwest Made added on November 26, 2021