mamacrumbcake's Bookshelf

  • Wow! I don’t think I will make stock on the stove again. This was amazingly quick and easy and made stock that gelled beautifully.
    about Pressure cooker chicken stock from Serious Eats added on December 31, 2019

  • Delicious and surprisingly quick prep if you use a mandolin (and wear a Kevlar glove). People always rave about these potatoes. I have scaled this recipe up and down and find that the cooking time is directly proportional to the quantity. So for a half size recipe, 45 minutes; a double recipe, 3 hours. The perfect amount for 9x13 pan is 1.5x, as a single recipe seems a bit on the thin side for me. A doubled recipe will fill a standard 9x13 to the top and you will not be able to get all of the cream into it. Bake it on top of a baking sheet to capture spills. The cheese browns very quickly, so I wait until the last 20 minutes to add the reserved cheese. I don’t think this needs the reserved cream and usually skip it. When the recipe is scaled 1.5x, it is perfect for a dinner for 15 people as part of a buffet with other side dishes.
    about Potato-fennel gratin from Barefoot Contessa Cookbook added on December 31, 2019

  • Delicious! The combination of the warm spices, lemon zest, and rum glaze gives this an intoxicating aroma and complex, gingery, spicy flavor. It tastes like gingerbread, but the most perfectly spiced, deeply flavored gingerbread you’ve ever had. The texture is soft and chewy—soft enough that my slices tended to break in the middle. For cookie platters, I found that slicing them into 1 inch slices, then cutting each slice in half into two shorter slices, worked best. These cookies keep very well, at least a week, but the rum aroma and flavor, which is potent the first day, mellows over time. Though the recipe calls for 30 minutes of chilling, the dough can also be made in advance and frozen. The pre-shaped logs keep very well for a month in the freezer and bake up perfectly, making Christmas preparations easier. For pan size reference, the cookies in my photo were baked in a 10x15 jelly roll pan. If you use a standard half sheet pan, which is larger, they won’t touch like mine do.
    about Spicy hermit bars from Cooking for Jeffrey added on December 31, 2019

  • This cake is fine, but it doesn’t wow me. It is not as gingery as I expected and the texture is rough and stodgy—not like a pound cake. If I were to make it again, I would increase the ginger, and might also try the reverse creaming method to see if the texture could be improved. I don’t know that the sugar crust is worth the bother. It only adds sweetness without enhancing the flavor. A lemon glaze might be nice though. Took out of oven at 59 minutes. I think it could have come out one or two minutes earlier.
    about Sugar-crusted triple ginger pound cake from Everyday Baker added on December 30, 2019

  • This was good, but if I’m going to use 1.5 ounces of porcini mushrooms and half a bottle of wine, it needs to be outstanding, absolutely crave worthy. This isn’t.

  • These are really good, buttery, sugar cookies. I use a #40 scoop and usually get between 30-34 cookies. If you have trouble getting the sprinkles to adhere to the dough, rub 1 or 2 drops of water into the palms of your hands before rolling each individual cookie ball. The sprinkles will stick beautifully. To make this easy, I keep a small bowl of water nearby and just lightly dip a finger or two into the water. I have made this recipe with sprinkles and nonpareils. The cookies with nonpareils spread a little bit more and therefore turn out slightly larger and flatter than those made with sprinkles. Both types are delicious and are very attractive cookies.
    about Confetti cookies from Smitten Kitchen added on December 28, 2019

  • Very homely looking, but tasty. This is very good, though not scone-ish, really. The crust does develop a nice crunchy crumbliness. The interior is moist, not gummy, and because of the cornmeal, it is suggestive of cornbread. It is fragrant and savory and I think it would be good with breakfast/brunch foods, or to go with soup and chile, or anytime you would normally eat cornbread. Because of all the cheese and butter, the texture is hard when it is cold. Toast it or warm it in a 400° oven to refresh it. I did not have any of the loose flour in the bottom of my bowl that the directions mentioned. In fact, the dough was a bit wet — wetter than I expected. I think a touch more salt would not go amiss.
    about Cheddar-scallion scones from Flour added on December 18, 2019

  • The salmon cooks up perfectly and this would have been a great, easy dinner except it was too salty. Fortunately that’s an easy fix for the future. A tablespoon of soy sauce is too much. Honestly, I would start with 1 teaspoon and then increase to taste. Because the salmon steams above the greens, it doesn’t become salty, but the greens were nearly inedible. I will definitely use this method again but adapt the recipe to our taste.

  • We did not love this. The flavor was unbalanced—too much acid (lemon).
    about Chicken piccata from Cook's Illustrated Cookbook added on November 14, 2019

  • Homey and comforting, this cake is an example of sour cream coffee cake at its very best. There is nothing unusual or exotic here; it tastes like what you expect, or rather hope for, in a coffee cake, but seldom find. The cake is rich and moist, and very fragrant with toasted pecans and cinnamon. Usually the cake part takes a back seat to the topping and swirl, but this cake, by itself, is delicious. The recipe says that the cake needs 1 hour and 15 minutes in the oven. My previous notes said that this cake is done in an hour, but it could have come out even earlier—you can start to smell the cake at 45 minutes. Plan ahead if you want to make this cake: the sour cream mixed with baking soda needs to sit for an hour prior to making the batter and the pecans need to be toasted. PS if your cinnamon is old, get a fresh jar!

  • This was delicious! Like others mentioned, it did take a while to reduce the sauce. The coconut flavor is not strong, but nevertheless very yummy. The recipe says that it takes an hour to make this, but I would start prepping at least two hours before you plan to eat. The cooking time from sautéing the onions to the 20 minute rest is about 90 minutes. The prep work takes a bit of time—lots of ginger, garlic, and tomatoes to grate.
    about Coconut curry chicken from Dinner in an Instant added on October 22, 2019

  • Easy and delicious! I was afraid that the 3/4 teaspoon salt would be too much, but the dish turned out perfectly seasoned. The sauce was really wonderful—I slurped up the leftovers by the spoonful, not wanting a drop of it to go to waste. :)

  • I tried five recipes from this book and none of them turned out ok—not really even good enough to eat. It’s possible I’m doing something wrong, but I’ve never had such a bad experience with recipes before. It’s a bummer. I would love to be able to make vegan pantry items from scratch.
    about Homemade Vegan Pantry added on October 10, 2019

  • UPDATE: These are really delicious 2 days later, a rare case of leftovers being better than freshly made! Original note: Flavor wise, this makes quite good sloppy joes. It’s pretty easy to make, using pantry ingredients (provided you also have red wine). I also liked the way the shredded cheese melts into the sloppy joe mixture. It makes a difference to shred the cheese rather than slice. Despite how good these are, I probably won’t make them that often as I hate to open a bottle of wine just to make sloppy joes...and the family prefers ground beef in their sloppy joes.
    about Turkey sloppy joes from 150 Best American Recipes added on October 09, 2019

  • Lovely tea cake. The orange marmalade is mostly unnoticed in this cake—unless you get a bite with a bit of orange rind. The only spice in this tea cake is cinnamon, but in my finished loaf, it seemed as if there were other spices as well. Perhaps that is the effect of the marmalade, zucchini, and toasted nuts. Anyway, it is very nice. The texture pleasantly surprised me; it is moist, without being mushy or gummy. The sprinkling of sugar on the top made for a wonderfully crackly crust.
    about Zucchini and orange marmalade tea cake from Tartine added on October 08, 2019

  • OMG! Melt in your mouth tender. I’ve never had a coffee-cake, perhaps not any cake, with this lovely, soft crumb. It is soft, but it is not gummy or mushy. Really perfect. I love the three textures: crunchy, crumbly streusel, gooey, chocolatey and cinnamony swirl, and soft, tender cake. Really straightforward to make and the batter comes together like a dream. I might add nuts (pecans or walnuts) next time just because I love them.

  • If someone told me that this was a lemon curd coffee cake, and gave me an interior piece, I would have thought it was nearly perfect. The tender, buttery cake was a wonderful foil to the sweet, tart lemon curd. The problem with this cake was the outer half inch, which was surprisingly hard and tough; (I baked it for 35 minutes) otherwise, the texture was good. The the lovely toasted almond flavor, evident in the raw batter, disappeared in the finished cake. Though the cake tasted good, it, sadly, did not taste of almonds.
    about Lemon-almond butter cake from Essential New York Times Cookbook added on September 30, 2019

  • This has been the favorite rib recipe in our family for almost 20 years. Everyone loves it, even little kids. In recent years, I have taken to cooking the ribs in the instant pot (high pressure 15 minutes, NPR 20 minutes with 1 1/2 cups of water in the pot) followed by a short time in the oven to apply the sauce and allow it to caramelize.
    about Chinese-Hawaiian "barbecued" ribs from Gourmet Cookbook added on September 28, 2019

  • Easy and delicious! This is a recipe where the whole is greater than the sum of its parts. All of the different flavors and textures go together so well. We made it with cauliflower rice and it turned very well—didn’t miss the regular rice at all. The avocado was a delightful surprise. It really contributes something wonderful to this dish.

  • “Outstanding.” That’s what my husband said about these cookies. These are so easy and the only equipment you need is a bowl and a wooden spoon. They say it takes 10 minutes to get it in the oven. For me, it was 25, which included pulling ingredients out of the pantry and toasting and chopping nuts. They also said to let the cookies cool for three hours before cutting. Yeah, right. Wait 30 minutes after they come out of the oven. You won’t regret eating these warm. Warm or cold, they are delicious. I think you could easily mix and match jam flavors and nuts. We have tried strawberry and blackberry jams and walnuts and they were all wonderful.
    about Back-to-school raspberry granola bars [Karen DeMasco] from Desserts added on September 28, 2019

  • This cheesecake turned out absolutely perfectly. It is NY style, so it is rich, dense, and velvety. I followed the unexpected directions exactly—no water bath and high heat browning at the end— and got a beautiful brown top crust and no cracking. This will be my go-to cheesecake from now on. FYI, there was too much batter for my springform pan. (This is the same recipe as the one in Perfect Cake.)

  • This cheesecake turned out absolutely perfectly. It is NY style, so it is rich, dense, and velvety. I followed the unexpected directions exactly—no water bath and high heat browning at the end— and got a beautiful brown top crust and no cracking. This will be my go-to cheesecake from now on. FYI, there was too much batter for my springform pan.
    about Foolproof New York cheesecake from Perfect Cake added on September 28, 2019

  • As the others mentioned, these meatballs were very tender. I made them large, according to the recipe instructions, but they easily fell apart. Next time I will make them smaller. This is very tasty, and more soup like than I expected. It would be wonderful on a cold evening. Although I made my meatballs with pork belly, neither the meat nor the soup was greasy. In fact, the whole meal felt very light. This was also surprisingly easy to put together, even with grinding the pork belly myself, from start to finish, it probably took about an hour.

  • This resulted in chicken that was dense and firm, with somewhat flabby skin, not the “crisp skin and juicy meat” of the recipe description. I’m skeptical about the merits of weighing the chicken down with the Dutch oven. The Dutch oven seemed to act as a cover, causing the chicken to stew in its own juice, rather than to become crisp. Also, the Dutch oven, weighted down with cans, seemed to squeeze all the juices out of the chicken. It was acceptable but not great. The teriyaki sauce, however, was delicious. PS I did not experience the sticking mentioned by sscholl and clawsgirl.
    about Teriyaki chicken thighs from Cook It In Cast Iron added on September 17, 2019

  • This is an addictively delicious vegetable dish. I was not expecting the scallions to be so yummy; they really contribute a lot to this recipe. Also love the pine nut vinaigrette (the vinaigrettes in this book are a revelation). I must add that even without the vinaigrette and extra herbs, the roasted string beans with scallions, salt, pepper, and olive oil is very delicious and simple enough to make on weeknights.