lils74's Bookshelf

  • I had never tasted this before, but it was requested by a friend for a birthday, and in all my books this was the only recipe I found for it. I recommend reading the recipe several times to familiarize yourself; "not difficult to make, since, like a bicycle race, it's done in stages" seemed an impossible line but turned out to be true. Note that it also calls for recipes for cream puff dough and vanilla pastry cream (pages 502 and 505 respectively) whose ingredients are not included in this EYB summary page. I underbaked the dough ring, something I didn't realize till too late, and had to redo it--go for the longest bake you can without burning. Other than that, straightforward, especially as I'd made the vanilla cream and praline powder the day before. A dusting of powdered sugar, which I often ignore in recipes, here perfectly covered all my assembly faults, and my French friends said it tasted just as they remembered it. Success!
    about Paris-Brest from Around My French Table added on January 19, 2021

  • Made this with just the daikon--no carrots in the house--and am sure I will make it again. Fresh and delicious, and very very simple.
    about Pickled carrots and daikon from Food & Wine Magazine, May 2019 added on October 14, 2020

  • Made again this week - may be my fav chicken recipe at the moment. Aside from enjoying it with boiled potatoes fresh from the oven, when I made it last time I discovered something amazing to do with the leftovers, or part of them: reduce the sauce a little (It doesn't really thicken but the flavors are concentrated), add some of the roast chicken, shredded, and then some pasta. Amazingly good, very nearly worth making the whole dish just for this. I wanted a flat pasta and used what I had to hand - Fresine #14, which is wider than linguine but not quite as wide as tagliatelle,]; but I think any pasta would do. Half cooked it and then finished it in the sauce, which thickened it a little and made the pasta super tasty.
    about Chicken in milk from Happy Days with the Naked Chef added on September 10, 2020

  • Made this last week--mixed results, but it was my first time brining(overnight) and I also made a lot of substitutions. Didn't realize in time to make the fermented honey, so just tossed in a few garlic gloves when I cooked my mixture up, but I'd love to try again with the fermented. Also didn't have pink peppercorns so used a few pickled green ones, and I'm not sure they added much, also dried chilli flakes for the fresh slices, no problem there. I also grilled it on a rack in the oven which worked well and that I will do again. Verdict? Super flavorful out of the oven, a little salty possibly because I didn't think about the brine and kept rebasting it with the juices from the pan below, which one wouldn't do on the grill obviously. I cook a chicken to eat it for the next few days and while this was fine the next day, I kinda wondered if it was worth the work. I think I would do it again if I had people coming over, but not just for me. Fun to experiment though.

  • Note that from the BA recipe for this you can click through to another on their site for the fermented garlic honey.

  • Made this week--unusual, delicious and one I'll be repeating; followed the recipe pretty much as directed, except my lemons were a local lime-type affair. Also parboiled some carrot chunks and added to the milk in the baking tin, as my mother used to make carrots in milk and I thought they might be good (they were). My roasting dish was glass so I didn't do the first step of browning it on the stove, but rather attempted to do so in the oven before adding the milk and other ingredients, which didn't work very well but it later got very crisp while cooking, so not a problem. Didn't use as much butter and oil to brown as he says to dump it out after and I don't like waste, so I used less and kept it. The chicken was wonderful, moist in some places and very crisp in others, and the sauce was plentiful and aromatic from the sage. Does need liberal seasoning (salt and pepper). Ate with boiled potatoes and
    about Chicken in milk from Happy Days with the Naked Chef added on June 16, 2020

  • Made this last night, with Jamie Oliver's Chicken in milk Tasty, especially as the beans were still firm. I didn't have as much parsley as was called for, sadly--but the garlicky flavor was really good.

  • I don't even have to search the index for this recipe, I've made it so many times that I just have to flip to the one smudged and smeared page it's on. Super quick to pull together and it's still the most-requested item by certain friends to bring to pot-luck or similar gatherings. The recipe says you can sub almonds for pecans, and I always have, as pecans are not available here. I also generally use a plum jam - homemade or otherwise - instead of the raspberry, also because of availability. A jam that's a little tart plays well with the sweetness of the bars. Highly recommended; this is much more than the sum of its parts. Make sure to follow the instructions to cool completely before cutting. It will look soft when you pull it out of the oven but it firms up nicely, and strangely does not stick to the pan.
    about Raspberry rectangles from Yellow Farmhouse Cookbook added on June 04, 2020

  • It's a bit strange to comment on this recipe when I made it without the title ingredient--nettles--but it was so good I really did want to say so. I chose this as I wanted to make arugula (rocket) soup yesterday and this was the only recipe that came up when I searched my bookshelf. I used a pile of rocket I had instead of the rocket and nettles; I also didn't have pancetta, but I can imagine it would make it even more delicious. I didn't blend it quite enough so it was a little fibrous, but it was amazingly tasty. Fresh and green and yet, I don't know how, amazingly creamy despite containing no dairy. (I also used chicken stock as I didn't have vegetable stock, and tossed in some fresh peas I had. Today the leftovers were as good if not better when I reheated it with a little cooked pasta tossed in. Don't skip the cheese, it really adds something, as I noticed on tasting it before and after. This is a recipe I will come back to.
    about Nettle soup (Creme di ortica) from Two Greedy Italians added on May 02, 2020

  • Saw this at the top of my recipe list and since I love gin and bitters decided to give it a go. Amazingly had all the ingredients, including both kinds of bitters, though my lime was a little past its prime. Skipped the simple syrup as I prefer tart cocktails. Very tasty, light and refreshing--will make this again!
    about Pegu club from David Lebovitz added on May 01, 2020

  • Made this for dinner day before yesterday - I wouldn't have thought to combine mustard and cornichons, but I love both and together they made so much sense; the dish was flavorful and tasty. I substituted a generous splash of of dry vermouth for the wine (was making half a recipe) and milk for cream due to #lockdowncooking, estimating amounts. The milk did sort of curdle but after I mixed in all the other ingredients it didn't look too bad. I ate it, as recommended, with "unbuttered new potatoes" which were serendipitously the only spuds I happened to have, and freshly picked chard from my rooftop plants. Loved the sauce and it was a hearty, flavorful dinner. Will def make this again.
    about Pork chops, mustard sauce from Kitchen Diaries added on April 01, 2020

  • Made this last night, finishing up my bottle of Campari (sigh); there wasn't quite an ounce so I scaled down the other ingredients accordingly. David Lebovitz suggests an optional dash of bitters "such as orange or creole" which had not been in the version from Canal House Cooking I'd made the previous night. I love bitters and had both options; chose to break open the creole, which is I hadn't opened yet, from my travel set. It was delicious, adding a depth of bitterness that I personally loved. As with last night, I had no orange slice.
    about Negronis from David Lebovitz added on March 27, 2020

  • Made this tonight, sans the orange slice. Canal House cocktails are my go-tos. Simple and accurate.
    about Negroni from Canal House Cooking, Volume 2 added on March 25, 2020

  • Made this today, and as I had plenty of time and made it in stages, it was easy cooking. I did make a few ingredient substitutions (#lockdowncooking) but followed the recipe method to a T. The main things I did differently was using a ball of fresh mozzarella instead of feta; I added more salt to compensate for that. I also used chard for the greens, which is one of his options, but I didn't have quite as much as called for - same with the chives and basil. I used all three from my potted plants and they were just a tiny bit sparse. Everything else I did the same. Just ate a slice and it is delicious warm; it looks like it will be too soft or runny but it's actually perfect, not undercooked at all. Looking forward to eating this for several meals!
    about Quiche with greens, bacon and feta from David Lebovitz added on March 25, 2020

  • Made this a week or so ago after seeing the EYB digital preview and being inspired by the butter-balsamic vinegar combo. I made some substitutions - regular fusilli (corkscrew pasta) rather than gemelli as I can't get those here, and a fresh ball of mozzarella for the ricotta salata, which I acknowledge changes the flavor profile rather. It was fascinating and tasty, and I would definitely make again, trying another cheese even thought it was great this way. I did find it rather dry - I like my pasta a little juicier - but couldn't decide if this was how the recipe was meant to be, or if I over-reduced my balsamic (reducing recommended if you don't have the pricey stuff, and I didn't). I also used some orange cherry tomatoes instead of red, which gave a lovely color but may have been less juicy? Still, fascinated enough to give it another go. Interesting and recommended.

  • Made this last Friday to bring to a friend's birthday 'do, but unfortunately was rather disappointed. It wasn't bad, and the others all enjoyed it, but I realized only afterwards that I had intended to make another apple cake recipe that I'd really enjoyed, and I'd thought it was this one but it wasn't. I'm generally a big fan of Nigel Slater's recipes but this one just didn't do it for me. Sigh. Next time.
    about English apple cake from Kitchen Diaries added on October 15, 2019

  • Great simple recipe that came together perfectly. I used it when making this tart from the author's other book, Cuisine Grandmere:
    about Shortcrust pastry (Pâte brisée) from Simple French Cuisine added on May 21, 2019

  • I hesitated to write this note because I made so many changes to the recipe; yet I did use the underlying idea: cooking something down (leeks are called for, I used onions, zucchini, and chopped asparagus ends) in beer to make a thick goop you spread on the quiche base. I also used cheese, though it's not called for, just dotted it around before pouring the filling in, because I had some that I wanted to use and what quiche isn't better with cheese. Also added asparagus tips right before baking. The end result was an interesting and unusual quiche, that was even better after a day or two in the fridge. I'd totally do it again but note (as I didn't before starting) that cooking down the stuff adds a lot of time to your prep. It's passive, of course, but quick-ready it isn't. Also note she doesn't include a recipe for the pastry. I used the one in her other book, Simple French Cuisine
    about Leek tart (Quiche Flamande) from Cuisine Grandmère added on May 21, 2019

  • Have made this several times and it's always a big hit. Don't always use the honey, but otherwise make as directed.
    about French tomato tart from David Lebovitz added on May 09, 2019

  • Delicious, simple dish. Made for company, who loved it. Made a batch once as directed (except that I used my usual pizza dough recipe), and for a second added slices of a melty cheese haphazardly on top, which was equally delicious. I might just have to buy a David Lebovitz cookbook, as I have enjoyed both recipes I've tried from his site so far.
    about No-knead potato pizza from David Lebovitz added on May 09, 2019

  • Made this recipe with a few alterations - I had some 'Provençal salt' which I'd never used as I found the lavender in it too pronounced for the things I used it for, so I used that in place of the lavender salt (it was salt, lavender and other French Provençal spices). I also used regular beets instead of golden, as it's what I had found fresh that day. I was really happy with the outcome - a really easy and delicious dish, practically no effort required. After eating part of it I added a squeeze of lime as I usually enjoy acid with my beets, but in the end concluded that it's best as is, with just the flavor from the herbs and an extra drizzle of olive oil as indicated.
    about Golden beets roasted in lavender salt from Breakaway Cook added on April 11, 2019

  • Made these with my sister for a special Christmas breakfast for her family (and us, of course!). Unsure if I would make them again - they were delicious, but a lot of work with multiple steps; and VERY rich. For a special occasion worth it, though.

  • Made these last week, substituted almonds for the pecans and dark choc chips for the white as those were what I had; also chopped my cranberries as they seemed disproportionately large. Everyone loved the cookies - great combination of sweet and tart. However, I'm not sure if I did something wrong, perhaps when I doubled the recipe, as they looked nothing like the picture in the book. They spread out and were totally flat. Didn't affect flavor - delicious, crunchy and a little soft in the center. But I still wonder what I did wrong...
    about Cranberry and white chocolate cookies from Nigella Christmas added on December 11, 2018

  • Moist and delicious. Made this a week and a half ago to bring to a friend's local holiday party; it was well received. I realized too late I was out of ground cloves, and I did cut back on the nutmeg a tiny bit - I think I used 1 1/2 teaspoons instead of the called for 2, because I was afraid the flavor would overwhelm the cake. It did taste strongly of nutmeg, but it a good way - ie that was something people really said they liked about it. Used thin slices for the top rather than rounds as the book says, because I thought it would make it easier to cut into multiple pieces for a party. Also used baking paper to line the cake pan, which was a good move; I think it would have been hard to get out otherwise. We served it with a warm custard, which complemented it well.
    about Apple cake from Cakes (River Cottage Handbook No. 8) added on November 18, 2018

  • Wonderful, amazing recipe - especially when you consider it's made of relatively humble ingredients. I made this tonight as I had both pumpkin and fresh sage, but scaled down for one (though I have leftovers) and I rather eyeballed the scaledown, so it wasn't exact. A joy to eat - so delicious, and don't skip the fried sage leaves on top, they're more than just a garnish, but a delicious addition. I will definitely make this again and feel it's delicious enough to be a first course when I have friends over.
    about Pumpkin risotto with crispy sage from River Cottage Cookbook added on November 17, 2018