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  • We enjoy this as a side but it’s quite rich and it makes a lot and I always forget to halve the recipe. In fairness it does say it serves 10 (in tiny print) and there are only 2-3 of us at any time. It’s nice for lunches with the white, green or red rice from this book but you may be eating it for a week or more if you make the whole recipe and it does have cream and cheese... lots of vegetables too though!

  • Very nice vegetable side dish but even better when used in the enchilada recipe (pg 216)

  • Excellent green rice. I use the poblanos and zucchini per the recipe and always have frozen epazote leaves for this rice (I buy them from our Ranch Market and freeze the leaves between layers of wax paper in a ziplock, the same with Hoja Santa) It isn’t spicy at all, but has just enough flavor to pair with any main in the book without being too much.

  • My go to Mexican red rice I make it exactly as written. I have tried adding extra tomatoes and onion and less water but it wasn’t as good. Great basic red rice side dish.
    about Mexican red rice (Arroz a la Mexicana) from Truly Mexican added on June 23, 2021

  • Excellent carnitas recipe and if you make the full amount (4lbs pork) you might have enough leftovers for the wonderful Beans with Pork which call for 1/2 recipe of Carnita meat. I would recommend that but you might need to hide that meat on the first night so it doesn’t all get eaten! We use the recommended 1 Tb condensed milk it adds a creamy richness and sweetness to the pork, which is everything! This is a truly wonderful recipe!
    about Braised and fried pork (Carnitas) from Truly Mexican added on June 23, 2021

  • Have tried this recipe with both of the recommended salsas (as the sauce base) and preferred the Tomato and Habanero salsa as it was richer and spicier than the Ranchera Sauce.

  • My husband was in heaven with this. Made with leftover carnitas per the recipe and at first was worried we would begrudge that, as the carnita recipe in this book is amazing! But we didn’t regret it at all as this dish was wonderful too!
    about Beans with pork (Frijoles con puerco) from Truly Mexican added on June 23, 2021

  • Enjoyed these. Choice of two sauces. I used the Cooked Green Salsa.

  • We enjoy this and I have made it a few times. It is very saucy so I generally add more shrimp than the recipe calls for (2lbs instead of 1.25) it needs quite a lot of salt! It also really benefits from a lot of lime juice to serve. I always increase the Serranos to 5-6 instead of 3. And generally serve it with some Verde hot sauce to brighten it up even more. (We LOVE Cutinos hot sauces)
    about Simple pumpkin seed sauce (Pipian verde) from Truly Mexican added on June 23, 2021

  • I love this sauce! It’s creamy, light and fresh. I don’t add any water! The recipe calls for a full cup of water. But with just the cup of whole milk it is pouring consistency and can also be used as a light dip. Wonderful drizzled on nachos or tacos. It makes a single avocado go a very long way. I recommend using whole milk per the recipe. I made it once with skim milk and my son asked it why it wasn’t as good as usual. He was right. It wasn’t.
    about Avocado sauce (Salsa de aguacate) from Truly Mexican added on June 23, 2021

  • It was ok but wouldn’t make again. I had to amp up the honey, red chile flakes and ancho powder for it to have enough flavor to complement the sweet potatoes and peanuts. Not a keeper for me.
    about Sweetie P's with peanut-chile salsa from Cook This Book added on June 15, 2021

  • Such a refreshing salad and the papaya seed dressing worked perfectly with it. I wasn’t sure I liked the dressing much by itself but on the salad it was perfect! I sought out Hawaiian papayas for this recipe and I was glad I did. Lovely. Definitely a keeper. I used hazelnuts but would like to try gently toasted macadamias (one of the other recommended nuts) next time, as I think they would complement the flavors better. Served the salad with Thai seasoned chicken breasts. It would also be wonderful with seafood!

  • Perfect salmon method and timing but we didn’t enjoy the salsa at all. Will make a different accompaniment next time.

  • We are growing pickling cucumbers this summer and looking for some interesting recipes. I have a few other recipes from Andy Baraghani that we have really enjoyed, so I thought I would give these a whirl. We loved them and so did our guests! I used two 1/2 qt jars and the ingredients as written and it fitted perfectly. After finishing the pickles I used the brine as a dressing for a fennel salad with an orange olive oil. Would definitely make these pickles again!

  • Link broken

  • I really love this simple recipe. Best with a mild soft blue cheese (I use Cashel Blue) so it doesn’t overwhelm the other flavors. The toasted pecans are perfect with it. This recipe isn’t in my Vivian Howard books. Glad I saved it from Food and Wine.

  • My smoked tomatoes didn’t have a smoky flavor at all. As you just put a small slit in the skin before smoking them I wonder if a smoky flavor is even achievable in the 20mins Maggie suggests. I tried doing them for 35 mins and still nothing. I would like to try smoking tomatoes again with a lot more wood chips. I ended up adding a smoked cherrywood salt instead of plain salt to the dish to get some smokiness into it.The dish itself is pleasant and fresh and light but needed more oomph. I ended up whisking some extra lemon juice and a good olive oil and tossing that through. Maybe some Merquen (smoked chili flakes) would be good too. Maggie said use large shells but I would suggest medium sized shells. My large shells were far too large and cumbersome to eat. I don’t know if I would make this again, although if I succeed at smoked tomatoes maybe I would give it another whirl.

  • Omg this is so decadent! I reduced the sugar to 2Tbs from 3Tbs but might reduce it to 1.5 next time. Other than that I made it as written. It kinda came out like an impossible pie or as my husband said almost like a soft quiche with a cornbread base. I am fascinated and will be playing around with this method as much as I can without needing to buy larger jeans! Seriously if you love cornbread and love custard make this cornbread! I also searched for the recipe in other books and see that it is sometimes served with honey or maple syrup for breakfast. It would be amazing with maple syrup! If you wanted a sweet breakfast dish then perhaps the 3tb of sugar would be good. I was serving it with tequila cilantro BBQ chicken (Emeril Grill book) so wanted mine less sweet.
    about Custard-filled corn bread from Lost Recipes added on May 17, 2021

  • I love this recipe and make it for the holidays every year. The wine soaked raisins really elevate the chard and these can be made up to 1 month ahead, the chard can be cooked a day ahead before a quick sauté with the ham, pine nuts and raisins before serving.

  • We really enjoyed this and although it takes a while with the soffritto needing to be made first, the soffritto does keep on the fridge for a week so it doesn’t need to be made at the same time. Would make this again.
    about Peperonata rustica from Ad Hoc at Home added on May 07, 2021

  • I once had a Lobster Roll on hot buttered brioche at The Canteen in Provincetown at sunset with my daughter at the end of a wonderful ten day road trip and it was so epic that years later I still dreamt about it. This lobster roll is as good as that one. The only lobster roll I will ever make because once you have had the best how do you shoot for less?
    about Maine lobster rolls from Ad Hoc at Home added on May 07, 2021

  • Exactly the same recipes as The Great Cooks Cookery Course. This edition is from 1981 Sydney the GCCC edition is 1982 London. In this edition weights and measures are in grams and imperial, Tbs are the Australian standard of 20ml, cups are 250ml.
    about Creative Cookery Course added on April 24, 2021

  • Exactly the same recipes as My Creative Cookery Course. This edition is from 1982 London the MCCC edition is 1981 Sydney. In this edition, Metric, Imperial and American volume measurements are given.
    about Great Cooks Cooking Course added on April 24, 2021

  • This is the original 1980 edition (printed in Australia) The Cooking for Pleasure edition (printed in London) has identical recipes but measurements are adjusted (Australian Tb is 20ml, everywhere else is 15ml) Both editions include metric and imperial measures. Readers should be aware of the difference in imperial weights and measures - ounces, pints and gallons are different quantities between the U.K/Australia and the US, as are cup measurements. Metric is of course the same everywhere so for recipes like a soufflé it would be best to stick to the metric equivalents given in both editions of this book rather than having to convert every recipe.
    about My Very Special Cookbook added on April 24, 2021

  • This is the 1981 version (printed in London) of the Australian (printed in Sydney) 1980 edition titled My Very Special Cookbook. Contents are identical but measurements are adjusted (Australian Tb is 20ml, everywhere else is 15ml) Both editions include metric and imperial measures. Readers should be aware of the difference in imperial weights and measures - ounces, pints and gallons are different quantities between the U.K. and the US. Metric is of course the same everywhere so for recipes like a soufflé it would be best to stick to the metric equivalents given in both editions of this book rather than having to convert every recipe.
    about Cooking for Pleasure added on April 24, 2021