blintz's Bookshelf

  • We loved this recipe and ended up making it twice during the holidays. The second time, we cut the oil by 1/2 cup and doubled the citrus. And didn't bother with the "herb salad" because it didn't seem to add much. One great thing about this recipe is that the leftovers are fabulous — hot or cold —and since you are basically confit-ing the fish, it stays fresh tasting for days. We did use farm-raised salmon both times.
    about Slow salmon with citrus and herb salad from Dining In added on January 01, 2022

  • Wonderful, and will make it again.

  • This was the big hit at a potluck mezze party. I took the advice of other posters and instead of frying, I oven roasted the eggplant slices on cookie sheets at 400 degrees. Since I doubled the recipe, it took a while to get them close to burned, but it was worth it. When I mixed in the eggplant, I thought the crunchy texture of the charred skin might be a bit off-putting, but by the time I served it, those bits had softened and were part of the deliciousness!
    about Twice-cooked eggplant from Zahav added on November 02, 2021

  • Great way to use tomatoes, eggplants and zukes before the Henri hurricane. I didn't weigh anything this time, so the proportions were off and it didn''t matter. Very forgiving. I added more herbs than called for and quite an assortment, and I'll add even more the next time. Served it with lamb kabobs and barley pilaf.
    about Summer vegetable tian from Everyday Dorie added on August 22, 2021

  • This was a delicious, easy marinade for grilling. Used skirt steak and served sliced thin accompanied by roasted potatoes and grilled red bell peppers.

  • This was delicious both hot and cold. I did the half rice vinegar/half black vinegar version. it would be good on the grill too.
    about Soy-glazed chicken from Smitten Kitchen added on May 23, 2021

  • Good fresh-tasting grain salad. We served it alongside asparagus frittata from Marcella Hazan. The dressing was a hit.
    about Quinoa tabbouleh from Bon Appétit added on May 09, 2021

  • Sooo good! The cauliflower cooked faster than the recipe suggested — maybe I parboiled it a little too long? The sauce is outstanding. I served the dish with salmon cakes that had an Asian flavor profile with a spicy dipping sauce and somehow everything worked together.

  • Delicious! Used homemade stock and a rotisserie chicken. Doubled the fresh herbs and added lots of fresh basil and peperoncino flakes. Simple ingredients but a complex taste.
    about Brodo di pollo con pastina from Chicken Soup Manifesto added on February 01, 2021

  • This is a favorite with either hake or cod. Once we pick up the fish, we usually have all the ingredients on hand. If the filet is not especially thick, it might help to roast the onions on their own before adding the fish and tomatoes.

  • This is so easy and so delicious! I used a large snapper fillet instead of a whole fish, broiled it skin up for about 10 minutes and the whole dish looked just like the photo in the magazine. Definitely company-worthy.

  • Oy! Forgot to use SR flour. No matter, it's still delicious and not even that flat. I served it without the glaze and it's the perfect snacking cake. Very lemony in a very good way!
    about Blueberry, almond and lemon cake from Ottolenghi Simple added on November 29, 2020

  • This is a fabulous fun way to serve salmon. In the oven, it never got the grilled look of the photo, but it didn’t matter because all the (simple) elements tasted so good together. Would work for any firm fish. Definitely follow the end note and add garlic to the toasts.
    about Salmon escabeche from Cooking for Good Times added on November 23, 2020

  • Delicious easy recipe. I marinated the shrimp for about 4 hours ahead of time. Don’t forget the lime juice before serving.

  • Great recipe! Next time I would make twice the vegetables and chutney because they really make the dish. The different textures are wonderful. Would work with a thick filet of cod too.
    about Glenn Pushelberg and George Yabu’s Halibut from New York Times added on October 23, 2020

  • Easy and tasty non-mayo potato salad. I added steamed corn to the mix.
    about German-style potato salad from Fish Without a Doubt added on September 27, 2020

  • First time cooking striper and this recipe was a big hit! The red onion crisped up nicely and so did the capers. Definitely company-ready and it looks beautiful when it comes out of the oven. The veggies all came from the CSA and the fish was delivered by bike, so a very locavore meal!

  • Great white fish recipe with an appealing presentation if you use the bay leaves. My lemons didn't char as much as the photo in the book, but everything else was spot on. Will definitely serve to company in some other post-virus time.

  • This is a delicious, fast recipe. It was great with bread the first night and even better over cheesy grits the second. I cut out some of the butter and the flavor didn’t seem to suffer. Served with local roasted asparagus.
    about Louisiana barbecued shrimp from Food52 added on June 21, 2020

  • This was easy and delicious. The ground fennel seeds add some crunch and lots of flavor. I added dried oregano and fresh mint before serving. I also put the pan under the broiler for a few minutes to melt the feta a bit. I’ll make it for company next time. Served with grilled baguette.

  • Salmoriglio sauce also works with sardines, mackerel, and bluefish.
    about Swordfish with olive salmoriglio from The Garum Factory added on June 01, 2020

  • This is a wonderful sauce for enchiladas. I used 6 Guajillo chiles and because I only had a food processor, I tried to strain out the bits of skin, but it was going to take too long, so I ignored that direction and it was just fine.

  • This was great comfort food and miraculously we had almost everything. Easy to put together. For sauce, I used Red Chile Enchilada sauce from Mexican Everyday. Delicious!
    about Chicken enchiladas from Gimme Some Oven added on May 26, 2020

  • This is a great recipe. It's a bit fiddly, but the effort is really worth it. Best pasta con le sarde I've tried. Used some old, sad panko from the freezer instead of good, homemade bread crumbs, but it was still delicious. Thankful for my stash of sardines purchased in the Before.
    about Bucatini with sardines, fennel and breadcrumbs from The Garum Factory added on May 09, 2020

  • These are a great side to Mum's Chicken Curry in the same book. Super easy, super delicious. Substituted black sesame seeds for the usual sesame seeds and they added a nice touch.