MarciK's Bookshelf

  • The recipe said to use a 15 quart pot. It fit fine in my 8 quart.
    about Crawfish étouffée from Mosquito Supper Club added on June 03, 2021

  • A quick, easy, and delicious way to make lima beans.
    about New lima beans in cream from Lüchow's German Cookbook added on June 02, 2021

  • I was disappointed with this one. Besides my own mistakes causing the cake to fall, there wasn’t enough orange flavor, none actually, it was dry, and the frosting was too sweet. I won’t be making this again.
    about Clementine cake from Classic added on May 18, 2021

  • I added tarragon from my garden and enjoyed the addition. I didn’t have apple juice. I used more mayonnaise than what the recipe called for because I didn’t want such a strong vinegar taste. Next time I might thin it out with something. I think a thinner coating won’t feel so heavy. This was a winner of a recipe overall. I’m not that experienced with grilling, but it came out perfect. I needed to cook it a little less time than the recipe says. My grill gets pretty hot.

  • This was delicious. I used cavatappi because that’s what I had in my house. Although a smaller pasta would have been better, the cavatappi worked fine. I also used dried rosemary but added them with the sausage to soften them more. Fresh rosemary would have been better. The dried didn’t add much flavor. This recipe will be something I come back to.

  • Best chocolate chip cookies I’ve ever had. I used a dark rye, and it wasn’t an obvious rye flavor. I also used semi-sweet chocolate chips, no pecans because I didn’t have them. This will be my go-to chocolate chip cookie recipe from now on.
    about Rye chocolate chip cookies from Christopher Kimball's Milk Street added on October 22, 2020

  • I skipped the fish and used just shrimp and chorizo. I didn’t have peas so used lima beans instead, good choice. I’d make that substitution again. If you’re accustomed to using kosher salt, be careful with adding the sea salt. I think I over salted.
    about Paella from Return to Cooking added on September 25, 2020

  • I liked this better warm and without the bananas and chocolate sauce. If you don’t want to go through the extra steps, you don’t need them. It has fantastic flavor on its own. I was hesitant about the lime zest, but it was a nice and surprising addition.

  • I wanted these to look like the photo, so I used tart rings molds. They turned out easier than I thought and made a nice presentation. The caramel drakes a little more than I intended and took on a very slight burnt flavor that worried me. I decided to use the Maldonado sea salt directly on the caramel to offset it. Combined with the chocolate, it made a flavorful, rich caramel, no burnt taste at all. I was confused what they meant by extra bittersweet and decided on a 75% cacao. Combined with the caramel it wasn’t too bitter, but next time I’ll use a 70% which I usually have on hand. I made 6 3 inch tarts with the ring molds. There was a little dough and caramel left over, but no ganache left. If I used more caramel and less chocolate, I probably could have made a 7th tart with the extra dough. I covered these after resting over 2 hours, and the chocolate sweat, so I recommend leaving these uncovered longer if you have the choice.
    about Chocolate caramel tarts from Last Course added on September 20, 2020

  • I’ve never had a pudding like this before. The recipe says it has a cake like layer on top with a sauce underneath. It was quite liquidy underneath still. I baked this quite a bit longer than the recipe says, but it never said what size dish to put it in. Perhaps individual ramekins would be the way to go next time. Then it won’t matter if the bottom is thin. I used a soufflé dish, and it was a bit harder to serve up. I used the grated peel in this as well as the juice of the whole lemon. It was an intense, creamy lemon flavor. The recipe said to serve warm, but I think it would be extra refreshing also eaten cold.
    about Lemon pudding from Charleston Receipts added on August 04, 2020

  • I couldn’t find an acceptable sweet soy sauce, so I reduced light soy sauce, brown sugar, and an anise pod. I also ran out of corn starch so half the tofu was coated in flour instead. It seemed those in the flour didn’t brown as well, but in the end I couldn’t tell the difference. The grocery store has spicier peppers, so I used just 1 (for a half batch). The final product was better than any Chinese dish I’ve had in any Chinese restaurant, although a little more work than driving to the restaurant and ordering. I’d make this dish if I want a casual dinner with friends and wanted to impress. Non-tofu lovers could be converted.
    about Black pepper tofu from Plenty added on July 22, 2020

  • It’s impossible to find fava beans here, so I used Fordhook lima beans. The lima beans and string beans were frozen because I couldn’t obtain fresh. It still worked out well with the substitutions. This is very good, but I’m looking forward to the leftovers after the spices have more time to blend.
    about Mixed beans with many spices and lovage from Plenty added on July 21, 2020

  • This was easy to put together, and I liked the tanginess of the buttermilk.
    about Buttermilk peach ice cream from Screen Doors and Sweet Tea added on July 18, 2020

  • I was a little Leary about this when I tasted before seasoning. Salt and pepper shouldn’t be spared. It might be good with nutmeg or paprika and baked inside a crescent dough as well.
    about Chicken and almond sandwich spread from Charleston Receipts added on July 18, 2020

  • This is fantastic, not overly lemony. The herbs are subtle, although I wasn’t able to use enough thyme because my plant is still pretty small. I tried Kalona brand buttermilk, and it seemed to give it a better flavor, thicker mouthfeel. This might be my go-to coleslaw from now on.
    about Lemony buttermilk coleslaw from Vegetables Illustrated added on June 27, 2020

  • These had a crisp exterior and a pleasantly moist interior, which I prefer over the dry scones you find around here. I added instant espresso powder and chocolate chunks to mimic the mocha scones I buy at my local coffee shop. Also, I was a little short on cream, so I added milk, which had no negative effect. This recipe contains no butter, and it certainly isn’t needed here. If you want to make this for breakfast, plan ahead. It needs to be froze a couple hours so that you can cut them.

  • The recipe doesn’t say so, but I would spray the top with a mist of oil to brown the bread crumbs better. This wasn’t my favorite way to make salmon, but it works fine when you’re trying to just pull together something easy with ingredients you already have.
    about Crunchy Dijon salmon from Southern Living 2009 Annual Recipes added on April 05, 2020

  • The recipe says use half the cookie dough for the bottom and half to dollop in the cheesecake. I’d use more like 2/3 for the bottom next time.
    about Chocolate chip cheesecake bars from Wintersweet added on March 29, 2020

  • Instead of grilling this, I cooked it in the oven at 325 degrees covered with a little water in the bottom. At the end, I took off the lid and turned the temperature up to 450 to let it get a better crust.
    about Barbecued pork shoulder from Jubilee added on March 29, 2020

  • 2.5 lbs of chicken equaled 4 thighs. If I used full legs, it would have only made 2. I’d recommend doubling the recipe if you are going to use the size pan the recipe calls for. Since I’m cooking for myself, I made the recipe as is but put it in a smaller 9x7 in dish. It was very good, but I’d be interested to see how it would turn out using boneless skinless thighs so that I’m not having to eat around bones.

  • The recipe has you cooking this at 200 degrees F for 50-60 minutes. Even though I did make mine in a deeper pot than is customary, 200 degrees proved too unreasonable of a temperature to expect it to be done in that time period. I looked up a recipe online, coming upon one by Alton Brown, who bakes his at 325. I turned the oven temperature up, and it took an extra 20-30 minutes to finish.
    about Crème brûlée from Around My French Table added on March 01, 2020

  • You can mess this recipe up pretty bad and still end up with a successful truffle. I have a habit of not reading the recipe careful enough before starting, so I added all 15 oz of chocolate together. Then my cream ended up boiling up. I'm guessing it was too hot, because my chocolate seized up. Trying to revive it, I added more cream, almost 1/2 cup worth, a little at a time. Then I tried softened butter. Then I added more chocolate because now I was concerned about it being too runny, and put it on a double boiler to melt the chocolate and try to get it un-seized. None of that worked. I took out my immersion blender, and was able to get smooth chocolate. Now I had approximately 17 oz chocolate, 1 3/4 cups cream, and about a tbs of butter. The 10 oz of chocolate was supposed to have been a hard coating, not mixed in with the rest of the chocolate. Oops. In the end, it all worked out. so if you are making this, and things don't go quite right, keep working on it.
    about Earl Grey chocolate truffles from Last Course added on February 17, 2020

  • Well this was an adventure. The recipe said 8 lemons or oranges for 5-6 jars. I wanted 20 jars, so I bought 32 oranges, actually around 36 because there was approximately 12 per bag. It didn’t say a weight in the ingredient list, and I didn’t think to decipher the recipe. After you boil the whole oranges and pull them apart, 8 oranges is supposed to make 1 kg. That would mean I needed 4 kg. I ended up with more than 10.5 kg of oranges. We made 34 full jars of jam and 1 partial that I refrigerated with the 5 kg and froze the rest of the 5.5 kg mixed with the sugar. In the end once I finish processing the 5.5 kg, my 20 jar project will be somewhere around 70 jars, all because I counted oranges per the ingredient list instead of reading deeper into the recipe and using reasoning (and conversion to pounds). If you make this recipe, weight out your fruit to approx 1 kg or 2.2 lbs.
    about Whole lemon &/or orange marmalade from Golden added on February 08, 2020

  • I made this for a holiday party last month along with several other cookies. I was nervous about the black pepper at first, and almost left it out, but decided to give it a chance. I'm glad I did. It wasn't overwhelming or too spicy, but gave it a subtle special something. There was one person in particular who kept coming back to eat these, even though she didn't eat much of anything else at the party.
    about Chocolate-black pepper cookies from Martha Stewart's Cookies added on January 29, 2020

  • This is a nice twist on a classic chicken noodle soup. It's very fresh with the herbs, and I'm looking forward to making this again in the spring with tarragon from my garden.
    about Creamy chicken and vermicelli soup from Lebanese Kitchen added on January 21, 2020