dinnermints's Bookshelf

  • For the effort of charring the veggies, I was hoping for more flavor. I made 1.5 recipe and added the juice and zest of two limes, which helped. It doesn't look that appetizing in the bowl.
    about Chicken in green mole from Milk Street Fast & Slow added on June 01, 2021

  • I'd flipped by this cake recipe many times but assumed it would be complicated, and was a bit shocked to find it was one of the easiest chocolate cakes I've ever made. One bowl (well, and a small pot), no mixer required, fairly few ingredients, only one layer. Since it is fudgy, I found it a bit difficult to figure out when to pull it out (I was aiming for a few crumbs still clinging to the toothpick). For me, 65 minutes might have been a few minutes too long. Very good cake, but not sure if it will be my go-to.
    about Take-home chocolate cake from Sweet added on June 01, 2021

  • I can’t compare this with other recipes for chicken Rogan Josh as it’s the first time I’ve made it, but I thought this was just delicious. I made 1.5 recipe and did the fast version; sprinkled my portion with ground Kashmiri pepper = excellent. Served over basmati rice with roasted cauliflower on the side.
    about Chicken rogan josh from Milk Street Fast & Slow added on April 27, 2021

  • I'd wanted to make this bread for awhile as some the ingredients intrigued me - saffron, one whole tangerine ground up, mahlep, saffron, almond butter, and olive oil. Lovely to look at and delicious, although the center turned out a bit doughy even after baking the full amount (30 minutes). I can't fathom using 2.5 cups of spoon sweets for one coil; I used 1 cup of my mom's apple rhubarb conserve per coil, and that was plenty. This bread is vegan, and almond butter was likely added to make up for the lack of eggs, but I believe eggs would have been better. I ended up adding just 1 cup of water to make the dough (instead of 1.5), and if I make it again, would try retarding overnight and would use eggs instead of the almond butter. I'd also try resting the dough before rolling it, coiling it more in an oval shape, and would try harder to avoid having the middle of the coil much taller than the outside of it.

  • The BBQ chicken recipes I looked using pressure all used more liquid than what I wanted in there; this option worked really well. I did use about half the amount of chicken since that's what was in the package, and could have perhaps used a shorter cooking time.
    about Slow cooker BBQ shredded chicken from Kitchn added on April 25, 2021

  • It's not that this wasn't tasty; I just expected something a bit more unique-tasting given the miso, bourbon, and orange juice. But it pretty much tasted like mushroom gravy. I used cremini mushrooms instead of the shiitake, and served it over a combination of black and hulled barley mixed with cilantro (which was delicious with those flavors, would serve that combo again if I ever make this again). I'd maybe reduce the oil to 1 T. I'm very tempted to try the Edward Lee recipe upon which this recipe is based - would not be surprised if it's a lot better.
    about Miso and bourbon smothered chicken from Milk Street Fast & Slow added on April 25, 2021

  • Very good. I'd ordered whole freekeh by mistake, and then it turned out it's what this recipe calls for - nice chew and flavor. I made 1.5 recipe but didn't increase the tahini-lemon dressing, and that turned out perfect for our tastes. I would definitely make this again.

  • I had to try this recipe after seeing the reviews, and it did not disappoint. I made a double recipe to ensure we had enough for two meals, and with that, the chicken sausage (er rather, I also used ground turkey) took some time to form into small patties - I wonder if I could just saute it into crumbles instead, as that would be much faster and would mix better in the bowl when serving it. I decreased the sesame oil to 1 T (so 2 T for a double recipe); would be tempted to reduce it further, but that might make for a dry sausage. Since bean sprouts don't keep well, I used julienned jicama, and would do that again. The chicken sausage and miso remoulade were both excellent; the toppings bring it up a notch.

  • The ingredient list is daunting, but this remoulade is pretty freakin' delicious. The one change I would make would be to steam the eggs for six minutes rather than bring the eggs to a boil and then boil for four minutes - if the yolks are supposed to be runny, that wasn't the case for the latter method. Happily, this remoulade freezes beautifully. Just used it on a tilapia po' boy last week = fantastic.
    about Master recipe for perfect rémoulade from Smoke & Pickles added on April 16, 2021

  • I like this as a template, but gave it three stars because I thought the chipotle mayo was too oily, which kind of ruined the dressing for me. Next time I would try the dressing from this site: https://suebeehomemaker.com/skinny-chipotle-ranch-dressing/ - 10oz Greek yogurt, 1/3 cup light mayo, 1/3 cup chopped cilantro, 2 T chipotle peppers in adobo, juice from 1 large lime, 1 tsp smoked paprika, 1/2 tsp onion powder, salt & pepper to taste. For the chicken, I made half of a slow-cooker recipe I found through EYB: https://www.thekitchn.com/slow-cooker-bbq-chicken-recipe-256068, that worked well. The rice/bean mixture was good, but since the rice was cooked in chicken broth, it didn't need 1/2 tsp. salt; next time would omit or just use 1/4 tsp.

  • This is so delicious and moist. As dense and rich-tasting as it is, there's only 1/4 cup oil in the cake due to the prunes. I love gingerbread, and when get the hankering, I'm looking for a gingerbread that brings the spice - this cake does not disappoint on that front. Also, it comes together fairly quickly. I baked it for 49 minutes in a convection oven, which seemed just about right, and then let it cool overnight on a rack in a half-open plastic bag. This is going to be fabulous with some salted caramel ice cream....
    about Sugarplum gingerbread bundt cake from Better Baking added on April 16, 2021

  • Delicious, but I would do a few things differently...the raspberry filling called for 1/4 cup cornstarch, which seemed like too much - would reduce to 3T next time. Also, I baked this for the full 40 minutes, but 35 probably would have done the trick. Lastly, I'm not a huge fan of the streusel topping (would have been better if the loaves had been brushed with an egg wash first), and next time would do an apricot glaze instead.
    about Raspberry braid from Bread Bible added on April 13, 2021

  • Flavorful one-pot meal with a delicious combination of ingredients. The eggplant is first tossed in some spices and microwaved before cooking (I used paper towels instead of coffee filters), and I liked the results even though it's a bit more time-consuming. I used whole wheat giant couscous and cooked for 12 minutes, which was perfect. Instead of canned great Northern beans, I used home-cooked scarlet runners, and found this was a good recipe to highlight this splendid and hefty bean. Having no fenugreek, I googled around and ended up using dry mustard + a little maple syrup added to the cooking mixture. I also doubled it (cooked it in a very large skillet that wasn't nonstick, and it still worked out fine), using half the amount of oil called for and four cups cooked beans, and found it freezes beautifully. Lastly, I would up the spinach to five ounces for a single recipe, and a little lemon juice squeezed on top hits the spot.

  • Great flavor, and with the leeks prepped ahead of time, this was a quick weeknight dinner to pull together. I took others' recommendation to up the leeks from 4 to 6, and would do that again. I also cut the oil way back - used 3 T for roasting the six leeks, then added another 2 T when the chickpeas and leeks are combined, and that worked just fine. It can be difficult to get my toddler to eat a grain salad since it's tricky for him to get it onto a spoon/fork and then into his mouth, but even he gobbled this down.

  • Delicious! The chicken is cut into 1/2" pieces and tossed with lots of garlic and some garam masala, then cooked in a nonstick pan. I had my doubts this would work very well (especially since I tripled the recipe), but it cooked up quickly without the chicken overcooking. I'm not into spiralizing, so I served this over brown rice. The toasted cashews were a great texture/flavor addition on top, and I sprinkled some Kashmiri chile powder on my portion for some heat. The herb-yogurt sauce in the same book is excellent with this. To make up for the lack of veggies, I roasted up some cauliflower steaks and winter squash to serve alongside.
    about Indian-spiced chicken zoodle bowl from Bowls added on March 24, 2021

  • This cake is an updated version of their original carrot cake, which I've been making for years. This newer version is not worth the trouble. The original bakes in a 9x13 (instead of the fuss of two layers) and includes the pineapple and nuts in the batter, which I far prefer to having a pineapple "jam" between the layers (a concept that did not work well for this cake) and the nuts sprinkled on top.
    about Carrot cake from EatingWell Magazine, October 2020 added on March 19, 2021

  • This turned out quite bland even with the mint pistou. I added some preserved lemon to the leftovers that improved things somewhat, but not enough to consider making it again. Wish I'd used tilapia instead, as this was rather a waste of halibut.

  • Agree with the rest of the reviewers, delicious and easy! The flavor of the preserved lemon is pronounced in a pleasing way in this dish. I also doubled it and used tilapia, as that's what I had on hand.
    about Rose harissa chickpeas with flaked cod from Ottolenghi Simple added on March 02, 2021

  • This bread takes some planning in advance. There is a sponge, soaker, and scald, all of which need to be started the day prior in the afternoon; and the process of mixing, rising, and baking probably took around five hours the next day. BUT. It is delicious. Wonderful flavor, almost a little smoky, nutty with sunflower seeds, an overall rich-tasting bread. I'd be tempted to bake it in four smaller pans rather than one big one. I'd say this is one of my favorite recipes from this book so far.
    about Hearty seeded rye (Saftig kerniges roggenbrot) from Rye Baker added on March 02, 2021

  • Outstanding. I used dark muscovado sugar, 80% cacao dark chocolate, and decreased the size of the truffle (roughly 20g per ball of dough) so that I ended up with 37. That’s probably I ran out of chocolate...next time (and there will most certainly be a next time), I’ll temper 10.5 oz chocolate (3 bars, 300g) instead of 7 oz.
    about Pecan pie truffles from New York Times Cooking added on February 15, 2021

  • This turned out excellent. I did make one maybe more significant change, which was switching out the chipotle for some of EatingWell's "Jonathan Perno's New Mexican Red Chile" sauce (1 cup for a double recipe of soup), as it's been hanging out in my freezer since Thanksgiving looking for somewhere to go. I had some very flavorful homemade chicken and turkey stock in the fridge, and used a combo of frozen turkey and chicken in the soup. And instead of frying, I sprayed some corn & wheat tortillas on both sides, cut them into strips, and baked those at 350 for around 24min until crunchy. Won't hesitate to make this again next time I have leftover chicken (or turkey).
    about Mexican tortilla soup with avocado and chipotle from Dinner added on February 10, 2021

  • Having just tried a couple of recipes with unique flavor combinations that were not good, I was afraid I was setting myself up for another failure with this one, but these in fact turned out to be delicious. I saw that the one previous reviewer gave this recipe just one star, but I gave it four. The bars were very quick to put together, and the miso adds a wonderful umami depth. They are definitely a different consistency from a regular blondie or brownie, as these don't contain any flour, and I almost think they should have been called something else to not set the baker up for a particular expectation. I did find that they needed to bake at least 10 minutes longer for a toothpick to come out clean, which is unusual in my convection oven.
    about Miso macadamia blondies from Better Baking added on February 08, 2021

  • Wonderful malty flavor to this bread. The dough was easy to work with (as opposed to many rye doughs) and the crust is nice and crisp. Before baking, Ginsberg says to wait until the dough shows "cracking," but in other recipes, he says to look for pinhole pricks, and I think that would have been better instructions for this bread - in waiting for the cracks (which never appeared), I over-proofed it a little. I would definitely make this again.
    about East Berlin malt rye (Malfabrot) from Rye Baker added on February 08, 2021

  • This was a total bomb. And by that, I mean salt bomb. Salty ketchup, salty broccolini, very salty crunchy topping. I’m a person that likes my salt, but couldn’t finish this. The topping was delicious and can be redeemed with less salt (I ended up doubling the rest of the ingredients and it was still pretty salty), otherwise I would have given this recipe one star. First time I’ve rated an Ottolenghi recipe so low.

  • I used beef instead of lamb, and think these would have been better with lamb. I found these pretty easy to overcook. Maybe making them smaller and browning them in a pan would have been better? I don’t make meatballs very often, so someone with more experience might have better luck…
    about Coconut kofte kebabs from Dinner added on February 01, 2021