chriscooks's Bookshelf

  • Very tasty. I added about a cup of chopped candied ginger (from TJ's, doesn't have sugar granules on it), and some cardamom as recommended by a commenter at the SK site. I used the normal creaming method rather than melting butter and I used all white sugar with about 1T of molasses; I also skipped the egg wash and dusting with cinnamon sugar.
    about Gingerbread biscotti from Smitten Kitchen added on November 08, 2021

  • I have made these often. One of my favorite biscotti recipes.

  • I made 2 half-quantities, one with all purpose flour and the other with GF. Not a lot of difference. Both took a bit longer to dry out than the recipe recommends. It is a very soft wet sticky dough; I think it could be made with less butter. Next time I'll try replacing some butter with more cheese because the cheese flavor wasn't as strong as I'd like.
    about Parmesan black pepper biscotti from Smitten Kitchen added on November 07, 2021

  • Delicious and very easy.
    about Ninth-night lamb from Italian Country Table added on September 25, 2021

  • This is delicious. Also quite filling: I used a half-quantity of pasta and tomatoes and a bit more than half a pound of shrimp (but about 7 oz spinach), and I think it would be enough for 3 or 4 people. I looked at similarly-titled recipes in Ottolenghi's Simple, and Castle's The New Southern Garden Cookbook. Ottolenghi makes it a one-pot meal and adds fennel seeds & orange peel; the photo in the book shows it as a pretty wet dish. Castle finishes the shrimp by baking the dish, which seems like an unnecessary complication, but otherwise the method is pretty similar to Kimball's, preparing the orzo and shrimp separately and combining them near the end.

  • I made this with a fresh heirloom tomato and a sweet white onion. So it was much wetter than in the original and not as pretty to look at. It tasted very good. I'd use Roma tomatoes if I was going to serve it to guests.
    about Basic kachumber from Indian-ish added on September 03, 2021

  • I made this with young zucchini, & didn't peel them. This makes a good side with other Indian-spiced foods.

  • Yummy. I made this with chicken tenders by mistake. I had to be careful with the cooking time but they turned out tasty and not tough. After removing the tenders I threw the remaining marinade in the pan and cooked it into a chunky sauce.
    about Garlic-ginger chicken with cilantro and mint from Indian-ish added on September 03, 2021

  • This was great! I was concerned that the pureed orange tasted bitter by itself, but it was just right in the complex salad. I poached the chicken, which kept it moist.
    about Saffron chicken & herb salad from Jerusalem added on August 11, 2021

  • I made a half recipe of this ragu, and put in both thyme and rosemary. Using a large skillet to reduce the liquid worked really well. In a short time it became a thick, tasty stew/sauce.

  • This is OK. I made about 1/4 quantity because I needed to use up some fennel and had the right kind of cukes. I used urfa pepper, and mixed it with the fennel rather than trying to warm it in a tiny amount of sesame oil. I added some very thinly sliced radish, for color. The flavor combination isn't particularly coherent: cucumber and fennel don't mesh.

  • This has good flavor but the texture isn't going to please everyone. I used yellow fine-ground cormeal instead of polenta; it did not cook completely and thus added a gritty texture. The texture didn't detract from the cake though I think it would have benefited from being slightly less prominent. I don't know if polenta would have behaved differently; maybe instant polenta or instant grits would have cooked up more thoroughly. Or maybe give the cornmeal about 10 min in a pot with 50g of the rhubarb to soften it up a bit, then add that before the other dry ingredients go in. I think the coconut was unnecessary; next time I would leave it out and increase the almond meal and flour. As noted in the recipe, the top got quite dark before the middle was cooked. All the rhubarb I added was chopped, rather than running some stems along the base of the pan; doing that would probably have made the base even more wet than it was for me.

  • These are wonderful. I buzzed the chocolate in the food processor, and then used the FP to make the dough. The chocolate wasn't uniformly fine but the (smallish) lumps disappeared during baking. I rolled the dough into a cylinder and left it in the refrig overnight; it was easy to slice the next day. Before baking I dropped 1 or 2 flakes of sea salt onto each one. I made small thin cookies and got about 6 dozen.
    about Intensely chocolate sables from Smitten Kitchen added on September 11, 2020

  • The stuffing part of the recipe makes an excellent potato salad.
    about Chicken stuffed with potatoes and olives from Frugal Gourmet added on August 15, 2020

  • This is OK but needs something. Maybe thyme.
    about Mushroom and farro soup from Smitten Kitchen added on February 18, 2020

  • Pretty tasty. Not sure why the beans need to be blanched first. Might as well add them raw when the carrots are beginning to cook -- the time to add beans will depend on how thick they are. As the notes say, this sauce could be used with a variety of veg.

  • I made this with about 3 lb (cut up) butternut squash and sweet potatoes, but no tofu. Flavor was very good. Next time I'll reduce the oil by about half because there was a big pool of oil left on the parchment. I roasted the veg for about 30 min; the sweet potatoes were done but the squash could have used an additional 5 to 10 min - there were hardly any caramelized edges. My oven thermometer said I had the correct temp. As commenters on the web site noted, the lime juice is essential. Easy and tasty.
    about Roasted squash and tofu with ginger and garlic from Smitten Kitchen added on February 01, 2020

  • This is pretty much the same recipe as the one for "Chickpea and Lentil Soup" in Roden's Arabesque. It is tasty and filling, and allows a lot of variation, if you're willing to consider it as the inspiration for a flavorful lentil soup (e.g., use lamb stock cubes instead of bones, add greens, etc.; I skipped the flour-water thickener). The Arabesque version uses no onions, so the soup is not as sweet as some.
    about Harira from New Book of Middle Eastern Food added on March 23, 2019

  • Made this with TJ's 10-min farro instead of bulgur; softened the chard stems with the onions. Worked well but I pre-cooked the farro, which made it a bit mushy by the time the dish came together. Can easily vary the ratio of carbs to greens. It looks good because of the contrast of the dark greens with the lighter grain.

  • Recipe says bake at 375F for 20 min. Should be 325 for 30 min, which I found in an English cookbook. 375 results in dark edges and undercooked middle.
    about Classic shortbread from More Home Cooking added on December 23, 2018

  • I made a hybrid of this and the pumpkin bread in the 2006 Joy of Cooking; Deb's recipe uses the whole can of pumpkin, which is useful. Joy has considerably more spice and I upped it further, adding 1 T or so of minced fresh ginger. Could have done with less cloves. Added 1/2 c or so of fresh cranberries and about 1/3 c of diced candied ginger (I diced it myself to about 1/4", didn't buy the pre-diced which seems to be mostly sugar). Dropped some pecans on top but pepitas would be better; didn't use the cinnamon sugar. Also upped the oil as noted in a comment at the blog site; used 1 1/3 c sugar. Baked it in one 5-c loaf pan and 2 smaller pans (2.5 cup). I didn't have any overflows. They take a long time to bake but came out well. It's lighter than a commercial pumpkin bread and not cloyingly sweet.
    about Pumpkin bread from Smitten Kitchen added on December 23, 2018

  • Roasted Hatch chiles were available locally so I made this. Used pork (boneless country style spareribs) instead of beef, and canned fire-roasted crushed tomatoes, plus maybe twice as many chiles as indicated. Unlike many N Amer/European stews, the meat is cooked before being browned. Easy and tasty.

  • Substituted nonfat plain Greek yogurt for sour cream. Works well if you are trying to control fat consumption.
    about Chicken paprika from Joy of Cooking (Sixth edition) added on July 28, 2018

  • Made this with canned garbanzos instead of pasta but even cooked garbanzos are pretty dry. And I overcooked the tomatoes a tad; they need to be juicy still. Flavor was good but texture was unappealing. Would need to use pasta for guests.
    about Pasta salad with roasted tomatoes from Smitten Kitchen added on July 28, 2018

  • I cheated making this and used part of a bag of baked pita chips (didn't add salt except for what was on the chips). It was very tasty, and good the next day. The delicata season seems to be ending so next time I'll try it with butternut squash.