EmilyR's Bookshelf

  • This is a great side dish to fish. I doctored up the dressing a bit with honey, a bit of mustard, and some brown sugar.
    about Bacon and Brussels sprout salad from Pinch of Yum added on March 31, 2020

  • A nice waffle recipe, though I skipped adding the food dye. More of a dessert or super decadent breakfast really.
    about Red velvet waffles with cream cheese sauce from Share added on February 29, 2020

  • I like all of the textures and elements that make this feel fancy. I wasn't able to get my buckwheat to puff up like little popcorn as depicted in the book, despite my multiple best efforts. I did attempt to deep fry it - even though I loathe doing so, and basically watched it incinerate before my eyes.

  • I like the method of making this cake and now wonder what other cakes I can make using it. I definitely would use the granny smith apples, as it was sweet enough. This is simple, yet interesting and serving à la mode makes it extra nice.

  • This is a nice recipe, though I used chicken breast and added preserved lemon to the marinade. I put the extra marinade in the oven alongside the chicken and next time I will likely just bake the chicken in it, because it was incredible drizzled over everything.
    about Chicken shawarma from See You on Sunday added on February 18, 2020

  • I used romanesco, broccoli, and swiss chard for this and it is super rich. Not a bad quiche at all, but a little goes a long way.

  • While I would have loved to have made this with lingonberries, unfortunately they are quite difficult to come by, so I went to IKEA and bought their jam to use in place of the jam recipe in the book. To increase the creaminess I also mixed sour cream with labneh. The cake comes together quickly and is really interesting with a flavor that is a bit almond / cherry / pumpernickel. I waited to see if guests had the same reaction without mentioning what I thought and they also mentioned those flavors.

  • I made these using an Æbleskiver pan and they were really excellent and a fun riff on unexpected multi-cultural breakfast food.

  • This isn't substantially different from the palak paneer... I felt it needed a bit more salt and I added some other greens (swiss chard + kale) from my garden in addition to the spinach. The cumin seeds could be increased, but this is a good basis for a saag dish.
    about Creamed spinach (Malai palak) from Rasika added on January 18, 2020

  • This is a solid recipe and I appreciate how Santos really does things from top to bottom, but this is one that can easily be amended and some of the parts can be drastically simplified - chilaquiles are traditionally "left over" breakfast food anyway. I used some shredded chicken (white meat as preference) that I previously made for tacos. Salsa verde, pickled red onions, and feta are a great combination.
    about Chilaquiles verdes with chipotle chicken from Share added on December 25, 2019

  • This is an excellent creamed spinach recipe, though it feels like some of the steps could be cut down or simplified and the bechamel produces far more than needed.
    about Creamed spinach [Jar] from L.A. Cookbook added on December 15, 2019

  • I made just the gravy after attempting another biscuit recipe that turned into a disaster of butter bombes (you've been warned - don't make the online recipe for Denver Biscuit Company's Franklin biscuit, because it's not accurate). I skipped that gravy and turned to this one, which is super rich even with 2% milk. It eventually came together and was rich as expected. This is something I'll probably make once a year at most, but it's good. Next time I'll make the biscuits, too.
    about Pull-apart buttermilk biscuits with sausage gravy from Cravings added on November 06, 2019

  • This straddles dessert realm with the sweetness and Autumn flavors, so I definitely recommend not skipping the onions, garlic, and even adding some chili pepper or bacon to make it a touch more savory. I used pepitas instead of sunflower seeds because that's what I had. This was a nice soup that came together quickly... since it was organic straight from my garden, I roasted the squash and then threw it into the vitamix skins and all.

  • I cut the time by making whole eggplant baba ghanoush. This is a light meal that is great with a baguette or some other small plate dishes. Halloumi is always nice and I love any excuse to use it.

  • This is a nice riff on something akin to obatzda. It makes a rather enormous quantity and could be halved unless feeding a large crowd. I blitzed it in the vitamix, which worked well... and was a bit impatient so we ate some without chilling it.

  • This is a nice summery salad of sorts that is much better than it sounds. It comes together quickly and is an excellent addition to any brotzeit or Bavarian themed afternoon. My German mother in law adds capers to hers, but this is quite authentic.
    about Biergarten sausage salad (Wurstsalat) from Bread on the Table added on October 29, 2019

  • This was my first time making æbleskiver. I didn't quite channel the great British baking show by putting a filling in, but I did serve them with homemade strawberry rose preserves from the Honey & Co. cookbook. It's a bit of a lovely mix between doughnut and pancake. They came together better than expected and the Lodge æbleskiver pan is also far more versatile than I thought it would be. This made about 21 pieces and 2-3 was a serving amidst our group.
    about Danish æbleskiver from Serious Eats added on October 20, 2019

  • I've had these at Beauty + Essex in the Lower East Side and also in LA. These are quite a bit of work for a deconstructed French onion soup. I quadrupled the recipe, because I had such an insane amount of of onions that a friend gave me. I don't recommend doing that. I concentrated the onion mixture until it hit the point that the butter completely separated from it. At that point it was a bit more like jam and I still wanted that soup aspect of the dumplings, so I added broth, the butter, and the onion mix to my vitamix. I froze it as instructed. The next day I made and froze the dumplings and the day after that I prepared them. I never fry anything and though it makes me nervous I did it. I used an Æbleskiver pan instead of the escargot, because it's cast iron... but could have cut back on the gruyère. Worth the work? Probably not... but they did turn out well.
    about The famous French onion soup dumplings from Share added on October 15, 2019

  • This takes a bit of time for the accoutrements and buttermilk waffles, but it goes together so nicely. The waffles are light and airy, the browned butter is magical, and the chamomile syrup is an interesting take on syrup. This has more of a dessert feeling than a breakfast since it's so decadent, but everyone enjoyed it. The browned butter needed more time to thicken as in the book photo, so I briefly put it in the freezer. I defrayed the honey mess by making chamomile directly in a glass honey jar with just enough honey so I wouldn't have to measure or deal with a sauce pan.

  • I decreased the amount of sugar in both the "cookie" and the "gooey topping", which was a good idea. I had planned to take this to a PTA meeting, but it wasn't cooled enough so make sure there is ample amounts of cooling time. I agree with the other reviews that this is over the top decadent even with reduced sugar.
    about Gooey cinnamon squares from Smitten Kitchen Cookbook added on October 03, 2019

  • Same as https://www.eatyourbooks.com/library/recipes/956175/gooey-cinnamon-squares
    about Gooey cinnamon cake from David Lebovitz added on October 01, 2019

  • I had prepped my eggplant for something else and then decided to give this a go since I had all of the ingredients and herbs to use, so my eggplant was sliced up more and served salad-esque. The chermoula had some heat due to some strong red pepper flakes, but it was a really nice dish. I unfortunately didn't have bulgur so I used farro instead and preserved lemon labneh to replace the greek yogurt. Another vote for less oil all around. This is a very "Ottolenghi" dish - all of the little elements make the dish.
    about Chermoula aubergine with bulgar & yoghurt from Jerusalem added on October 01, 2019

  • This is an excellent soup that comes together easily. I used yuzu kosho that I brought back from Japan and it's a delightful spicy salty citrusy condiment that is very versatile. We grew our own kuri squash. Instead of simmering and trying to peel the kuri I zipped it all together in a vitamix. I made half of the recipe with half-and-half and the other half with almond milk to see how different they are. As expected the half-and-half is a bit more rich. Don't skip the grains of paradise!

  • I like this, but I think I used too much ginger. The mix of spices is nice and complements Indian dishes very well as a green and healthy side dish.

  • This reminded me more of Japan than India, but it’s an interesting mix. My matcha was far more green than the book photo and it could probably be cut back a bit despite using the weight measurements. I would like to recreate this with some chai tea or cardamom.
    about Matcha tapioca pudding (Sabudhana ni kheer) from Milk & Cardamom added on September 07, 2019