chriscooks's Bookshelf

  • 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.

  • p. 68. Easy and tasty. Easy to modify; I added some cooked bacon bits I had in the freezer (about 2 slices; Benton's, thus very intense & smoky flavor); left out the bread, egg, and cheese because the bacon was enough.

  • Cook in a fairly shallow pan or it stays goopy. I made sauce with 1% milk and water from the broccoli pot, no stock; also brown rice not wild. I made the roux over the onions because I had cooked rice in the fridge. This is a very forgiving recipe. Add breadcrumbs on top (like the Jane Grigson chicken & asparagus recipe - similar); I didn't broil it. Someone added water chestnuts; someone else added walnuts.
    about Broccoli, cheddar and wild rice casserole from Smitten Kitchen added on February 05, 2017

  • Easy and pretty good. Better the next day. I added aleppo pepper and cinnamon and increased the parsley. Will try other versions of this. In future I would halve the amount of chicken and double the chickpeas.

  • This filling works well with mixed summer veg. Arborio rice is too gummy for it.
    about Rice filling from New Book of Middle Eastern Food added on November 01, 2015

  • Easy and very good. Also works with chicken thighs, cut up. I have used salted Meyer lemons instead of regular ones, which changes the flavor a bit but not much. The amount of water is way too much unless you want soup. Can use canned tomatoes out of season.

  • This is easy and excellent. I have been making it for decades. Have not used wild mushrooms but regular white ones are just fine.

  • The sauce is fantastic. It can be used for lots of other purposes. The chard was a problem. I followed the directions closely but ended up with chewy chard that was unappealing. The flavors were great but the texture did not work. Maybe it depends on the age of the chard?

  • This tastes OK but the appearance depends on how well-cooked the black-eyed peas are when you start. If they are not firm, the dish will have a sauce of purplish mushed peas. That's ok for a casserole but not for a salad.

  • A good basic recipe. Not too sweet or too oily. Can replace nuts with whole cranberries, and raisins with chopped crystallized ginger. Sprinkle a few more whole cranberries on top, and also sprinkle with pepitas. This is the same recipe as in the 2006 edition.
    about Pumpkin bread from Joy of Cooking: 1997 (Complete Revision) added on November 03, 2013

  • This is an easy and tasty stew
    about Lamb and artichoke stew from Frugal Gourmet added on October 30, 2013

  • This is yummy.
    about Lamb in creamy tomato sauce (Malai gosht) from Moghul Microwave added on October 30, 2013

  • This is very similar to the previous recipe in the book. It can be made with canned beans, in which case the onions and carrots can be added to the lamb while it is cooking. The lamb can cook on top of the stove (the previous recipe is for stove-top stewing).
    about Lamb and white beans with vegetables from Cuisine Rapide added on July 01, 2012