EmilyR's Bookshelf

  • This was an interesting way to use up cauliflower and I'd gladly make it again.
    about Cauliflower mash with roasted garlic and ricotta from Cravings added on November 21, 2020

  • These are like luscious French onion soup bombs with a touch of Asian. Next time I won't use a Dutch oven as it complicated things and was messy to clean up, but highly recommended.
    about Miso butter onions from Ottolenghi Flavour / Flavor added on November 18, 2020

  • For some reason I always choose the labor of love recipes, including this one. I had ample amounts of lemons needing used so this seemed like a good choice. There is a lot of juicing, chilling, freezing and refreezing going on here for some cute little filled lemons. Unfortunately my ice cream maker wasn't super helpful, because after all of the prep work I discovered it wasn't functioning properly. I don't know that it mattered very much as it says to crush the piping bag's ice crystals... anyway, it made a bit of a granita and took me back to European adventures where these little citrus are often filled and sold. Is it worth it to hollow out lemons for people? Maybe if you want to impress your guests or are bored. Perhaps I'll try it again sometime with a cooperative ice cream maker.
    about Max and Flynn's lemon sorbet from Ottolenghi Flavour / Flavor added on October 21, 2020

  • This is a very quick Autumn cake that feels healthy with so much kabocha. I used the garam masala and some habenero maple syrup for warmth. I'll definitely make it again.
    about Kabocha turmeric tea cake from Dessert Person added on October 21, 2020

  • If you pre-ordered this one, make sure you get the bonus recipe .pdf, which includes : Savory zucchini bread with parmesan and herbs, Caramelized date snack cake with cream, Coconut angel food cake, Lemony poppy seed rugelach, Root vegetable galette, and Flaky all-butter pie dough. I made the savory zucchini bread with parmesan and herbs and it was excellent... perfect with a glass of wine.
    about Dessert Person added on October 21, 2020

  • I love kumquats so I had to make this. Obviously you can make each recipe individually, but together it feels like a cannoli meets a cake. The texture was very interesting with a softer middle, but everyone enjoyed it.
    about Ricotta cake with kumquat marmalade from Dessert Person added on October 21, 2020

  • We really loved this. It was simple and flavorful. Using the bucatini is also perfect.
    about Za'atar cacio e pepe from Ottolenghi Flavour / Flavor added on October 20, 2020

  • Refreshing and simple!

  • I'd simplify this by not frying up your own red onions and buying those, but frying isn't my forte. There are several other components that need fried. The potatoes are quite filling and I think it generally tastes better the next day.
    about Ma Kauthar’s chicken biryani from In Bibi's Kitchen added on October 14, 2020

  • This is a refreshing and simple salad of sorts, but I couldn't help but think it felt like I was eating salsa ingredients that hadn't yet been pureed.
    about Tomato and onion salad (Kachumbari) from In Bibi's Kitchen added on October 14, 2020

  • This is a solid chai style tea. I'd cut back the sugar a bit... it's definitely sweet, but it's delicious and smells incredible, too.
    about Somali spiced tea with milk (Shaah cadays) from In Bibi's Kitchen added on October 14, 2020

  • This is requisite to make the chicken biryani. I love the scent (heavy on the cumin) and flavor and think it would pair nicely with chicken or potatoes even if you don't go the extra effort to make the biryani. Also, it's a sizable quantity, so you may want to scale it down.
    about Xawaash spice mix from In Bibi's Kitchen added on October 14, 2020

  • These are super quick to make. I don't love frying things, but that's how these cook in a skillet. It was slightly mixed reviews, including some saying they tasted similarly to play-dough. They have a salty wheaty flavor.
    about Ma Gehennet’s Eritrean flatbreads (Kicha) from In Bibi's Kitchen added on October 14, 2020

  • These black and whites are what you've been searching for. They are a tiny trip to New York City. I added a touch of lemon juice to my white and they were perfect. I made a double batch and they were gone in just a few days.
    about Black & white cookies from Modern Comfort Food added on October 10, 2020

  • Beyond simple, but always encourages me to eat a half sheet pan worth of broccolini.
    about Roasted broccolini & cheddar from Modern Comfort Food added on October 10, 2020

  • Another great soup from Ina. I used heirloom tomatoes as they are the main ingredient. I preferred it day of as opposed to left overs, because it separates a bit, but zipping it through the vitamix combines it back, if you have left overs.
    about Salmorejo from Modern Comfort Food added on October 10, 2020

  • Very simple and if you go the extra distance with making them with cookie cutters they are very impressive with little effort.
    about Puff pastry croutons from Modern Comfort Food added on October 10, 2020

  • This makes a sizable quantity so be prepared to eat it for days or share it with friends, family, or neighbors. I think I preferred the chicken pot pie soup from Cravings.
    about Chicken pot pie soup from Modern Comfort Food added on October 10, 2020

  • I used ground chicken, but this is a solid meal with lots of flavor. The banana is certainly unexpected and an interesting twist.

  • I have never used yogurt in this manner with rice. I think it needed more salt, but was a nice and filling vegetarian meal. I'd probably double the garlic, because it's where most of the flavor comes from. I also think this could benefit from some preserved lemon, lemon juice, or a touch of acid... and maybe some onion.

  • The contrast of crunchy and spicy pumpkin seeds with the coolness of the cucumber + herb soup is interesting, but this wasn't my favorite, but my husband loved it.

  • This is a beautiful cake. It's not overly sweet, the labneh makes it a bit light and tangy. The baklava style crust is also something interesting, though it wanted to fall off the cake a bit while cutting. The quantity of syrup would have left my apricots and cake swimming, so I didn't pour all of it on. The apricots add the perfect bit of tart, yet subtle sweetness to this mix.

  • Another rave review from our crowd and the neighbor. I unfortunately had to use a 10" pan instead of the 9" and I used labneh in place of the yogurt, but this is one of my favorites I've made from the book thus far. Plan this one in advance as it does take some time, but it is worth the work.
    about Chicken shawarma pie from Falastin added on June 30, 2020

  • Great galette, but it does take a fair amount of time - making a portion, cooling / chilling it, again and again. It's a bit of work for a rather small 4 person serving, however I don't know that it would be great the next day. The crust is a must as is the za'atar.

  • I love labneh and use it often. Unfortunately I am in the process of moving and have discovered the Midwest doesn't have this at an every day grocery like in LA, so I had to find a Middle Eastern grocery. They didn't have labneh, but had laban. I though it could be a variant... it turns out it's not. It's more of a liquid yogurt, however I used it for this recipe and it worked. While I tend to be a purist, if you have access to labneh I'd just buy it instead of making this.
    about Labneh from Falastin added on June 29, 2020