mcvl's Bookshelf
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I'm unsatisfied with the way I made this recipe -- I think I cut back too much on the amount of bacon and then compounded the error by not cutting it fine enough. I'll try again some time soon.
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My Imperfect Foods delivery included some mahi mahi chunks, so I threw them in; I would definitely make the dish that way again.
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Not vegetarian, not vegan -- book ingredients include chicken.
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I used heavy cream (no fillers) instead of olive oil, would recommend everyone else do the same. A lovely dish, uncomplicated and satisfying.
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Lacking ingredients and drive, I made a reduced version of the recipe using only spinach, chickpeas, and the flavorings as a sauce for couscous. Quite good, I would make it again this way. I am, however, scandalized at Sharma's tolerance for canned chickpeas. Cooking dried chickpeas from scratch is easy, and they have better texture than canned.
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No point in making this (or any other risotto, really) unless you have some truly excellent broth on hand. I had a pot on the back of the stove that I had used for poaching a giant hunk of beef plus various other meats and vegetables over the previous ten or twelve days. Lightened with a little white wine and water, it made this a dish to remember, and repeat.
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Additional note: These freeze and re-heat perfectly, first a quick defrost in the microwave, then on to crispy goodness in the toaster oven. I want always to have a dozen canjeeros in the freezer.
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These are the bomb -- we're definitely adding them to our family repertoire. Yeasty, chewy, soul-satisfying. And they confirm my belief that you don't need an old sourdough starter to make a sourdough if you've baked or fermented enough in your kitchen so that you have a rich supply of yeasty guys in the air.
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I used roasted sweet potatoes (the skins are a cook's treat for me), no potato potatoes, and unpeeled pear cubes. It made my solitary Thanksgiving supper (I refuse to eat tofu on Thanksgiving with my vegan husband) quite the festival.
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Genius dressing -- I am sure I will make it in all kinds of other contexts.
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OK; good. I like the use of avocado as the oily element in the dressing.
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Delightful. I used habanero sauce instead of Tabasco because I have a hard-core habanero addiction.
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The flavors here are very good, but the method is ridiculous. If the soft-cooked egg is to be cut up and mixed into the sauce, it is */much/* easier just to break it raw over the sauce and let it cook gently there.
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Outstanding. Thinking it through, I was afraid it might suffer from TMI (Too Many Ingredients), but all blended harmoniously. I fried the garlic, used oil from a jar of Calabrian peppers instead of jalapeños, otherwise just as written.
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I made this with Violife Just Like Feta, which, while not actually just like feta, is quite delicious, and a store-bought vegan crust. (My husband is a vegan; I am emphatically not.) This was tasty, a little plain, good solid stick-to-your-ribs fare.
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I made this with roasted carrots, v. good.
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V. good. My home-made sauerkraut always includes grated fennel, so if for some reason I were using boughten sauerkraut I think I would want to add some fennel seed in addition to the (excellent) caraway and juniper berry. Served with roasted small potatoes.
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I have several recipes for kharcho on my bookshelf; I mostly followed this one, but with the addition of fresh sour plums from Jane Grigson's Fruit Book. Good, but I would like the liquid thickened.
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Divine. I had to leave out the apricots, alas, because I'm working to get my blood sugar down, but the combination of flavors was already deliriously good: meaty, spicy, sharp, sour (I used the juice as well as the zest of the lemon), and I'm sure when I can make it with the apricots it will be fruity too. I was in no mood for fancy-schmancy, so I just mixed the lima beans in with all the other ingredients. I made enough for two meals and am now restraining myself mightily from going downstairs and eating up the whole second half.
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Divine. I had to leave out the apricots, alas, because I'm working to get my blood sugar down, but the combination of flavors was already deliriously good: meaty, spicy, sharp, sour (I used the juice as well as the zest of the lemon), and I'm sure when I can make it with the apricots it will be fruity too. I was in no mood for fancy-schmancy, so I just mixed the lima beans in with all the other ingredients. I made enough for two meals and am now restraining myself mightily from going downstairs and eating up the whole second half.
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Nice the first day, even nicer the second. I first learned about grated zucchini from Julia Child and Simone Beck in Mastering V2, and their ideas for flavoring it are still worthy.
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Hmm, obviously it's just me, since michalow liked it so much (and convinced me to try it), but the pomegranate arils seem to be going off in a different direction from the rest of the dish. Maybe my mistake was using fresh ones instead of dried -- "seeds of one pomegranate" sounded like fresh ones to me. I still have half left; maybe I'll pick them out.
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Oh yes, this is very good. Lacking the right cheese, I used Boursin for the underlayer; it was quite good, and I'd do it again for preference rather than as an emergency substitute.
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I would never have thought to put these flavors together, but they work perfectly.
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Good. Better with penne, I think, and the beans cut to the same length as the penne.