Jardimc's Bookshelf

  • This is similar to escabeche, in that the fish is floured and fried, then marinated overnight in vinegar.
    about Marinated fluke from Molto Italiano added on April 02, 2021

  • As noted by others, a large quantity of beetroot in the CSA led me to this recipe. I had low expectations, but really I should have known better. Fantastic flavour, and worthy of showstopper status. I made it as directed, but it would just as delicious with or without the gilding of hazelnuts or goat cheese. I see the Food & Wine version calls for maple syrup which I think would interfere with the flavours. The cookbook calls for date syrup which I think is the perfect sweetener for this dip. Definitely a permanent addition to our menu rotation.
    about Puréed beetroot with yoghurt & za'atar from Jerusalem added on March 12, 2021

  • A stellar dish, but some of the work is unnecessary. First, I would not spend 2.5 hours roasting the celeriac whole, if you don't intend to serve it whole. Since this recipe calls for you to then cut into wedges to return to the oven for another few minutes, it's far more efficient to simply cut into wedges and roast for a MUCH shorter time. The date bbq sauce is superb, as is the aromatic oil. However, I found the quantity of aromatic oil required was way more than was pleasant to eat; I would prefer drizzling with a lesser quantity of the aromatic oil than the recipe calls for. The blanched cabbage leaf 'taco shell' is an inspired idea, and gives a lovely crunchy, verdant touch. Would absolutely make this again, though on a weekend when more time allows.

  • Excellent flavour, but a bit too salty. I would recommend using half the salt in the recipe, as the chili oil recommended for dipping is adequately salty. I would definitely make this again.
    about Lamb dumpling filling (羊肉饺子馅) from Xi'an Famous Foods added on January 10, 2021

  • I couldn’t access the online recipe using the link on this entry so here is another link that works. https://ottolenghi.co.uk/recipes/roasted-chicken-with-clementines-arak
    about Roasted chicken with clementines & arak from Jerusalem added on December 31, 2020

  • wowie! I was lucky to have a fresh from the farm organic Kabocha squash on hand when I came across this recipe. I subbed orzo for the arborio rice as that is what I had on hand, and it was delightful. A perfectly balanced dish of flavors (bitter/buttery/sweet). Rather than stirring in the second half of the squash into the risotto, I served it as a topping to preserve the crunchy caramelized bits, with the parmesan. Yum!

  • This salad was the perfect antidote to the pandemic; I felt had been transported to Lucques. Definitely will be on our annual winter rotation during citrus season.

  • This is a winner of a winter dish, perfectly cozy in cold weather. I subbed cooked wheatberries for the farro as that is what I had on hand, and it worked very well.

  • Excellent components of the squab, farro and salsa. Thoroughly enjoyed this fine meal.

  • Excellent recipe and absolutely delicious. the nutmeg is subtle and adds a welcome complexity to the flavour. Also good as a stew cooked on the stovetop without the croutons, for a gluten free option. The butter adds a critical flavour note to the dish, so I wanted to retain it: in the end I compromised and used a half olive oil and half butter for the full quantity of butter, which achieved that goal, while keeping it a bit lighter. A very welcome way to use the end of growing season green tomatoes.
    about Scalloped green tomatoes from Gift of Southern Cooking added on November 13, 2020

  • Lots of layered flavors. Too much going on in this tasty dish for a side. More like a main course If served over white rice.
    about Black-eyed peas from Soul of a New Cuisine added on October 31, 2020

  • To die for, flavorful comfort food, and yet so charmingly simple to prepare.
    about Steamed eggs (Zheng shui dan) from Every Grain of Rice added on October 27, 2020

  • Yummy, sweet, sour, salt, spicey. Use max 3/4 of the potato starch indicated for a less gooey sauce.