blintz's Bookshelf

  • 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 enchilada casserole (a.k.a. "Stacked" 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.

  • Made this again and used the Spanish variation. No fresh tomatoes so I used a frozen batch of tomato confit I’d made at the end of last summer. The pimenton/piquillo pepper combo was a hit. (Found the peppers waaay back in the cupboard and ignored the use by date. It’s quarantine cooking after all. )

  • Great way to use up old wrinkled parsnips and carrots. Added extra ginger and thyme and served with creme fraiche. After it was blended, it was much too thick, so I added water at the end. My version was dark purple, not orange, because I used heritage purple carrots from the winter farmers' market. Final result: odd-looking and delicious!

  • This was a huge hit! Everyone asked for the recipe. Very quick and I made it earlier in the day and then reheated the eggplant in a 300 degree oven for 10 minutes and then added the dressing and herbs.

  • This was a huge hit! Everyone asked for the recipe. Very quick and I made it earlier in the day and then reheated the eggplant in a 300 degree oven for 10 minutes and then added the dressing and herbs.
    about Roasted aubergine with anchovies and oregano from Ottolenghi Simple added on February 23, 2020

  • This is very fun and easy to make (massaging harrissa into the layers!) and you can't stop eating it — even the burnt parts. The diced lemon and sea salt at the end are important. The next day we added the leftover leeks and lemon to a green salad and it was a wonderful addition. I'll double the recipe next time.
    about Spicy caramelized leeks with fresh lemon from Nothing Fancy added on February 19, 2020

  • This is a very good variation on another fish favorite at our house: "Braised Cod with Sliced Tomato Sauce" from Radically Simple. This recipe takes a little more time, but Alison Roman's addition of the lime and fried shallots garnish makes it more tasty and company-ready. Next time, I might double the fish sauce.
    about Tomato-poached fish with chile oil and herbs from New York Times Cooking added on February 06, 2020

  • Delicious. Made this with four thighs. The shallots and dates got nice and jammy and next time I'd add more of both. The lemon slices never caramelized in all that delicious chicken fat but were soft and sweet. Definitely going on repeat. Might try a whole bird next.

  • Very earthy and satisfying soup. This is even better than my old standby from the Ratner's cookbook. Toasting the barley makes a difference. I couldn't find fresh porcini, so I used half portobello and half shiitake. For dried 'shrooms, I used a plastic jar of Vivido "Euro blend" from WFs which turned out to be very flavorful. Served with Creme Fraiche.
    about Mushroom and barley soup from Gefilte Manifesto added on December 01, 2019

  • We didn't love this enough to make it again --even though it gets raves on the NYT site. The taste of Parmesan and paprika (fresh as directed in the recipe) mostly disappeared. The halved tomatoes made too much juice on the sheet pan so the thighs weren't crispy enough.