EmilyR's Bookshelf

  • I made half of the corn and a full portion of the eggplant / tomato mix. Instead of dealing with massive amounts of oil I followed another recipe I have and baked the eggplant with a mix of a couple Tbsp. olive oil, salt and pepper at 425 for about 20 minutes. I did add an extra splash to the tomato mixture, though. As for the polenta, I mixed it up in a vitamix after cooking it and then added the majority of the cooking water back (I didn't read the notes)... and then simmered it for way longer than stated until it thickened up. The feta was excellent - as it always is with corn. Everything I used was fresh from the garden or market so the flavors were wonderful.
    about Sweetcorn polenta from Plenty added on September 06, 2019

  • This makes an enormous quantity and we couldn't finish it, but is a nice side dish. Next time I'd make half.

  • This comes together quite easily and is an interesting riff on a Mexican style feta corn. The lime juice is key.

  • This comes together quite easily and is an interesting riff on a Mexican style feta corn. The lime juice is key.

  • Gooey Butter Cake recipe available here : https://www.thekitchn.com/gooey-butter-cake-22931814
    about Midwest Made added on September 02, 2019

  • Lots of fairy tale eggplant to use up so this was the perfect fit. I wanted a touch more flavor so we added some of the chili bacon salt from Nik Sharma's Season.

  • This recipe is from Sweet Chick restaurant. It's flavorful and the slab bacon sends this over the top, though pancetta is also nice.
    about Kale BLT salad from Bon Appétit Magazine, November 2015 added on August 25, 2019

  • I had everything fresh from my garden so I thought this was the perfect fit... it was instead, a little bit like a strange savory crumble. The short crust needed more butter to hold together - and that's after using European style butter. It also would benefit from a fair amount of feta or something a bit creamy to off set the crumbliness.

  • Another vote for an excellent pizza. I love the sweet, salty, spicy mix.
    about Round pies: the Colony from Emily: The Cookbook added on August 17, 2019

  • I have an excellent eggplant dish that I compare the rest to. This one will remain in 2nd place, but it's great. The method of cooking the eggplant makes it a nice texture and the pesto and mayo sauces complement each other wonderfully.
    about Twice-cooked eggplant with cilantro-sesame pesto from Share added on August 17, 2019

  • This is an interesting Middle East-esqe side dish. I made it with labneh and for the rose petal za'atar, I used tahini and then ground the toasted sesame seeds to sprinkle over the top so it would be prettier like in the book. Next time I need to get some Rainier cherries, too, so it's a bit more colorful. I served it with with a tri-tip roast and Bäco flatbreads.

  • This cake has a nice texture, though I wish I could have gotten the frosting to be a bit more smooth. I used jarred guava in a light syrup, which I rinsed off and then pureed. We made cupcakes and a small tier cake brushed with the guava syrup to retain moisture. For some natural coloring I used beet powder.
    about Guava cake from Aloha Kitchen added on August 06, 2019

  • Simple, yet delicious - and a great way to use ample zucchinis from the garden. The mint is great, but this would be sent over the edge with some preserved lemon. Next time!

  • A solid collection of both sweet and savory recipes as well as drinks that are all peach-centric. The recipes are very accessible and diverse. Some of our favorites out of the 10+ we have tried include : the Sticky Peach-Glazed Ribs, Peach Chutney, and the Zucchini Peach Stir Fry.
    about Peach Truck Cookbook added on July 28, 2019

  • Yuzu is an interesting flavor. Muji sells candies and coincidentally this is where I purchased the yuzu juice in Japan. This curd turned out well, however I would suggest slightly reducing the sugar so the flavor can come through more.
    about Yuzu curd from Layered added on July 28, 2019

  • For using an immense and uncomfortable amount of butter, this is a lighter frosting than I would have expected. I reduced the sugar slightly. It pipes wonderfully and it is very silky. I was slightly confused because it is the same recipe as in Tessa Huff's second book / icing on the cake, however this book says it freezes for 2 months and the newer states 3. I'll give that a try...
    about Vanilla Swiss meringue buttercream from Layered added on July 28, 2019

  • I brought yuzu back from Japan and was looking for a recipe to use it with. I made the curd and cake one day and a large batch of Swiss meringue buttercream the next morning. YUZU CURD : I reduced the sugar by 50g, because most curds are cloyingly sweet, which I don't like - I am happy to have done that. It felt as though it could have used some kind of stabilizer, like agar agar if it was meant to hold the layers. Maybe I didn't make a large enough dam of buttercream around the edge, but it can and should be served on the side. CAKE : Was just OK, light and airy if not a bit dry. Assembling the cake wasn't extremely difficult, but I don't own 3 pans of the same size, so I improvised with celebration pans, which made 4 layers. This is the kind of cake that would benefit from a syrup painted onto the cake layers for some extra flavor. FROSTING : silky and beautiful as well as easy to pipe. Kids loved to help decorate. Overall it just didn't pack the flavor punch I wished for.
    about Yuzu cake from Layered added on July 28, 2019

  • This cake is really an interesting mix of flavors and excellent for an Asian influence on a chocolate cake. I have made both cupcakes (cored and filled with ganache) and the layer cake.
    about Black pearl layer cake from Epicurious added on July 27, 2019

  • Still a big fan of this salad. Every time I make it people ask for the recipe. It's a bit different, but truly superb!

  • I didn't love this, but that could be my own error. I had caramelized onions ahead of time and wanted a recipe to use them so I didn't make them specifically for this, nor did I have an accurate gauge of how many I put in though I initially caramelized 5 onions... in the end I still wish it had more.

  • I've made this several times and it's just OK. This time I attempted to add a black olive brittle akin to what they serve at Salt and Straw, but sadly didn't include in their new cookbook. To me it's a touch too sweet and perhaps I could have used a stronger goat cheese (this was the first time I've made it since living in the US, so different ingredients). I'd probably try another goat cheese and recipe the next time I want a goat cheese ice cream.

  • I made the rosewater cupcakes with lemon rose butter cream. These have a dense crumb and the rose comes through very clearly. The buttercream wasn't my favorite. It's overly sweet so I'd try something else next time.
    about Sweet, Savory, and Sometimes Boozy Cupcakes added on May 08, 2019

  • Very easy compound butter with a lot of flavor.
    about Nasturtium butter from Bon Appétit Magazine, May 2015 added on May 02, 2019

  • This has a nice flavor is very simple to make - especially if you have nasturtium in the garden. The leaves also make delightful taco shells.
    about Nasturtium butter or cheese from Cooking with Flowers added on May 02, 2019

  • I reduced the sugar by 200g and it still worked. I was very diligent about scooping the foam off and using high heat. The result was really excellent. This made a decent quantity of jam, but wasn't overwhelming. The rose is very subtle and the strawberry most definitely comes through. I always say I'm done making jam, because canning it is such a process, but I'd do it again for this one! ... and I did it again a week later and I will be doing it again in the coming days with organic strawberries in season. I'm going to be gifting jam to everyone I know, but I am really in love with this one.
    about Strawberry & rose jam from Golden added on April 26, 2019