EmilyR's Bookshelf

  • This definitely is an elevated grilled cheese. I used sharp white cheddar (2 slices) and kimchi. Since it was right after Easter we have a zillion soft boiled eggs my kids dyed so I improvised with cutting one of those in each half of the sandwich. It also made it a bit easier to eat. It would probably be excellent with the addition of red onions, too. A very simple week night meal.
    about Kimchi egg & cheese from Common Table added on April 22, 2019

  • I made these using mahleb specifically because I wanted to bake something with it. The flavor is pretty incredible and these buns come together surprisingly quickly - if you're not including the waiting time. I froze mine immediately after making them, defrosted overnight a couple days later, and then proofed for about 40 minutes in my proofing drawer. The rise wasn't what I anticipated, though I know it wasn't the yeast, because I use it weekly and store it in the freezer. The flavor is excellent and since I cut the cherries very finely they almost turned into something like a jam. The filling was plenty and they were a slight challenge to roll so I ended up sprinkling the excess over the top. Overall I'm pleased with how these turned out and will definitely make them again.
    about Fitzrovia buns from Golden added on April 21, 2019

  • This is a great lemon ice cream with a twist. I love preserved lemons and if you do, too, this is one to try. I was a little unclear on whether or not the preserved lemons were to be rinsed or not (I did rinse mine, which are homemade) so I could better gauge how much salt would be added.
    about Preserved lemon ice cream from Sweeter Off the Vine added on April 08, 2019

  • This is an excellent dish and you don't necessarily need a sous vide to poach the egg. I took a little bit of inspiration from a nearby restaurant and added Togarashi rice krispies, sesame seeds, and nori for garnish. We also added bulgogi, though brisket would also be a great complement.
    about Kimchi fried rice from Sous Vide Made Simple added on April 08, 2019

  • Recipe can be found here, including the beer vinegar recipe : https://www.tastecooking.com/recipes/boccanegra-chocolate-vinegar-cake/
    about Chocolate-vinegar cake (Boccanegra) from House of Vinegar added on April 04, 2019

  • Pea Pod ice cream recipe available here : https://www.tastecooking.com/recipes/pea-pod-ice-cream/
    about Grotta Ices added on April 04, 2019

  • Just another update - this works well to freeze and defrost. After using a frozen portion (pre heavy cream addition, per book instructions) I added the cream and a bit more salt. Next time I make this I will continue to make and freeze several portions. Also, don't forget the jeera / saffron rice they pair so nicely together.
    about Makhani sauce from Rasika added on April 02, 2019

  • A simple, yet nice addition to veggies. This makes a sizable quantity, but adds a touch of umami, salt, and heat to foods. Not sure how long it keeps.
    about Bacon-guajillo salt from Season added on March 29, 2019

  • I don't like fennel - at all, but the farmer garden guy put it in the mix to fill things out in the garden. I have to admit I was ultra shocked that this isn't just edible, but tastes good! The organic garden snap peas and bacon-guajillo salt may have had something to do with it but I'm happy I was encouraged to try this.

  • This is a phenomenal cake. I reduced the sugar 1/4 c and I would possibly even attempt to reduce it 1/2 c next time. I used dark chocolate as opposed to milk for the "glaze" (it's more like a ganache).The orange zest definitely comes through with a light flavor. Sprinkling with pistachios also worked nicely. Don't forget that Maldon sea salt - it really is a wonderful touch.
    about Chocolate beet cake with chocolate-orange glaze from Homegrown added on March 23, 2019

  • I made this twice and had varying degrees of success. The breading and rice flour was slightly challenging because the consistency was different both times (once a bit smoother / thin and the other time slightly thicker and not coating as well). It's a bit fool proof as they tasted the same. One of my favorite aspects of this book is the author's encouragement to make it your own. I like the idea of this, but it was just OK.
    about Roasted cauliflower “wings” from Vietnamese Food Any Day added on March 11, 2019

  • I would have said this feels like a filler recipe of sorts, but seeing as the grocery I went to no longer carries pomegranate molasses I made this and it worked nicely. It took a little time to reduce, but the results were good. I probably won't replace purchasing it at the store for ease, but I'm glad this is a fall back.
    about Pomegranate molasses from Vietnamese Food Any Day added on March 11, 2019


  • These bring me back to when I first moved to NYC and could walk to Bouchon. Give yourself time to make these, since there is a 2 hour rest period. I used the nordicware mini popover pan and I love both this recipe and the versatile pan. We all enjoyed the bouchon, however it is difficult to eat more than one - they are very rich. Thankfully this recipe is easy to pull together and only makes 12.
    about Bouchons from Bouchon Bakery added on February 18, 2019

  • The brisket queso is a bit of work, but truly delicious. I need to make more recipes from this book.
    about QUESO! added on February 18, 2019

  • Excellent and quick way to make rice. I increased the cardamom substantially, because it's wonderful.
    about Jeera pulao from Rasika added on February 18, 2019

  • I pureed this in the vitamix, which resulted in an ultra smooth texture. The vibrant green color is beautiful. It still felt like it was missing a little something to make it a phenomenal restaurant quality, but we enjoyed this dish.
    about Palak paneer from Rasika added on February 18, 2019

  • Lots of fun! Can also be filled with chocolate chips.
    about Taiyaki from World of Cake added on February 18, 2019

  • I doubled this recipe and there were none left over. The flavors are excellent. I should note I did use a bit less sugar than called for and mixed it in a kitchen aid. The kids loved the taiyaki and “pretzels”.
    about Matcha “pandan” waffles from Vietnamese Food Any Day added on February 17, 2019

  • I have never made rice using this technique, but it turned out really well and similar to a restaurant quality. I rinsed the rice multiple times and soaked it overnight as I always do, because it substantially reduces the arsenic.
    about Saffron pulao from Rasika added on February 14, 2019

  • This comes together nicely. I was surprised the paneer didn't mention pan frying it as my other recipes often do, so I decided to do that. The quantity was quite large, which was good as we enjoyed this dish a lot. I'm glad I reduced the water for the makhani as I like it a bit more rich and thick. The only thing I'd change is perhaps adding a bit more salt.
    about Paneer makhani from Rasika added on February 14, 2019

  • Unclear on the mustard oil whether it needs heated to just before smoking point as mentioned in the beginning of the book or just added to the marinade as is. Also, be aware that mustard oil is tricky. In the US they are marked as not for consumption, though people definitely use them to cook with. I went with the recommendation of my local Indian grocery owner.
    about Butter chicken (Chicken makhani) from Rasika added on February 13, 2019

  • I love all things Makhani - in fact it's one of my gauges as to whether or not I want to buy a book on Indian cooking. The book recommends doubling this to have some for a freezer stash. I decided to triple it because I had plenty of ingredients. There were a couple things that weren't clear : deseeding the peppers (I ended up using serrano, because that's what was available) and deseeded for the most part, but wasn't ruthless because I like heat. I also reduced the water by 2 cups and could have decreased it even more or simmered longer, because I was hoping for a thicker gravy. After pureeing through my vitamix there weren't many solids left to strain making for a very smooth sauce. I added the honey as mentioned to sweeten it up a bit. I felt like this was missing something... in fairness it's not tomato season.
    about Makhani sauce from Rasika added on February 13, 2019

  • I made several variations of this to find which one I liked the most : following the recipe by the book, adding poppy seeds as at Tartine, adding poppy seeds + folding in some whipped cream. It probably could have baked longer, but we were overzealous. The whipped cream version came out of the pan easiest. One of my kids proclaimed they wanted to spend all of their toothfairy money on that same cookbook.
    about Almond-lemon tea cake from Tartine added on February 10, 2019

  • I made several variations of this to find which one I liked the most : following the recipe by the book, adding poppy seeds as at Tartine, adding poppy seeds + folding in some whipped cream. It probably could have baked longer, but we were overzealous. The whipped cream version came out of the pan easiest. One of my kids proclaimed they wanted to spend all of their toothfairy money on that same cookbook.
    about Almond-lemon tea cake from Tartine: A Classic Revisited added on February 10, 2019