mcvl's Bookshelf

  • 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.
    about Bucatini Amatrice style from Top One Hundred Pasta Sauces added on January 08, 2021

  • My Imperfect Foods delivery included some mahi mahi chunks, so I threw them in; I would definitely make the dish that way again.

  • Not vegetarian, not vegan -- book ingredients include chicken.
    about Cracked wheat and vegetables (Jareesh) from Cardamom and Lime added on December 27, 2020

  • I used heavy cream (no fillers) instead of olive oil, would recommend everyone else do the same. A lovely dish, uncomplicated and satisfying.
    about Cabbage with sausages, apples, mustard + cheddar from Ruffage added on December 14, 2020

  • 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.
    about Chickpea, spinach + potato "samosa pie" from Flavor Equation added on December 07, 2020

  • 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.
    about Risotto with celery from Essentials of Classic Italian Cooking added on December 01, 2020

  • 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.
    about Sourdough pancakes (Canjeero / Lahoh) from In Bibi's Kitchen added on November 30, 2020

  • 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.
    about Sourdough pancakes (Canjeero / Lahoh) from In Bibi's Kitchen added on November 29, 2020

  • 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.
    about Sweet potato purée with comice pear from Chez Panisse Vegetables added on November 26, 2020

  • Genius dressing -- I am sure I will make it in all kinds of other contexts.
    about Tuna and cucumber salad from Eat added on November 23, 2020

  • OK; good. I like the use of avocado as the oily element in the dressing.
    about Tomato and onion salad (Kachumbari) from In Bibi's Kitchen added on November 14, 2020

  • Delightful. I used habanero sauce instead of Tabasco because I have a hard-core habanero addiction.

  • 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.

  • 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.
    about Esme's rough squash mash from Ottolenghi Flavour / Flavor added on November 04, 2020

  • 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.

  • I made this with roasted carrots, v. good.
    about Dai carrot salad from Beyond the Great Wall added on October 31, 2020

  • 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.
    about Hunter's stew (Bigos) from Eastern and Central European Kitchen added on October 29, 2020

  • 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.
    about Beef stew with onion and tomato (Kharcho) from Taste of Persia added on October 07, 2020

  • 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.
    about Spiced 'shepherd's pie' with butterbean crust from Ottolenghi Simple added on September 20, 2020

  • 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.

  • 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.
    about Piquant zucchini with sour cream & dill from Vegetarian Option added on September 19, 2020

  • 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.

  • 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.

  • I would never have thought to put these flavors together, but they work perfectly.
    about Lamb shanks. The richness of Port from Eat added on September 13, 2020

  • Good. Better with penne, I think, and the beans cut to the same length as the penne.
    about Green bean and tomato tagliatelle from Italian Easy added on September 12, 2020