mharriman's Bookshelf

  • Easy to make. We couldn’t really taste the beer that the wursts were cooked in at the beginning of the Cooking. Maybe use a stronger style beer next time. I used Octoberfest German style bratwurst which was authentic to Bavaria. Served with sauerkraut, German potato salad, and green bean salad.

  • Great way to incorporate three green vegetables in one salad. We liked this but it was made without nigella seeds, without tarragon, without red chile pepper, without chard leaves. The cost would add up if you don’t have all the listed ingredients (14) on hand, and I decided it wasn’t worth it buy all the ingredients for a weeknight salad side dish. It was good with the lemon zest, mustard and coriander seeds, and garlic.
    about Green bean salad with mustard seeds and tarragon from Plenty added on November 20, 2017

  • Good rather than great. I use Libby’s canned pumpkin and have used the Libby’s online pumpkin bread recipe which produces a very rich and super moist bread. This version isn’t nearly as rich or moist but satisfying. The ingredients tell me that even though it’s not as satisfying to the sweet tooth, it’s healthier.
    about Pumpkin bread from Jane Brody's Good Food Book added on November 19, 2017

  • These were delicious. I added an egg and substituted honey for the maple syrup since I was out of the syrup. I baked for 17 minutes and they were just right. These are chewy and satisfying.
    about Spiced pumpkin-raisin cookies from Giada's Feel Good Food added on November 18, 2017

  • I love this soup, especially when I use a half cup of 2% milk and half cup of half and half, 1 tablespoon of butter (instead of one teaspoon) to melt onions, and increase Monterrey Jack cheese cubes to 4 ounces. I used corn on the cob kernels last night when I discovered I had no frozen corn. Worked well. An easy, fast, and tasty vegetable soup. Served with tortilla chips and beer.
    about Mexican zucchini soup from Jane Brody's Good Food Book added on November 18, 2017

  • This is one sweet recipe. The champagne ingredient enticed me. My husband and I liked it but would reduce the mirin and other sweet ingredients next time. The number of sugary items for four servings is a bit overwhelming: 5 ounces of mirin, nearly 7 ounces of champagne, honey glaze, and goji berries. We wanted our greens as a salad, so I sautéed shredded zucchini and placed it under the cod,instead of salad greens, and that worked well. A green veggie is definitely needed to offset the sweet sauced cod. We sipped some of the remaining champagne with our entree, making the meal over the top too sweet!

  • Wanted to try broccoli rabe in a vegetarian entree. Not again! My Husband and I found the broccoli rabe bitter and pungent and it overwhelmed the beans, pasta, pine nuts, and romano cheese. I quadrupled the amount of cheese to offset the bitter rabe, but it made no impact. If I were to try it again, I would opt for plain broccoli florets.

  • Does anyone really need a recipe for BLT? Maybe not, but I thought this one had some great tips, and was fun to read, so I followed them. The result was delicious sandwiches. Greasing a cast iron skillet with the rind of bacon slices before cooking the bacon slices took away the usual bacon-stuck-to-pan problem and enhanced the flavor. The tips for very thick butcher bought bacon, toasted sourdough bread, vine ripe tomato slices, and green leaf lettuce (not iceberg) were spot on.
    about Ultimate BLT sandwich from Great British Chefs - Blog Recipes added on November 08, 2017

  • So fast, Tasty, and delicious! This makes a chunkier mashed potato, which I prefer, so it’s my go-to recipe when a meat dish calls for mashed potatoes. I skip the yogurt based spread and just add a dab of milk or half and half if the sour cream doesn’t create enough mashed texture. Last night I used russet potatoes and found that these don’t microwave for mashing nearly as well as red potatoes.
    about Mashed red potatoes with chives from Cooking Light Fresh Food Fast added on November 06, 2017

  • I followed the directions and the three pound brisket, beer “sauce,” onions and vegetables were perfectly cooked at 8 hours on low. I browned the meat and sautéed the veggies on the stove rather than in my slow cooker, so there was a bit of morning clean up. I probably could have cooked this for 7 hours and it would have been just as good. Other than the too-soft vegetables, the leftovers (microwaved) the second night were just as flavorful. Served with mashed potatoes, as suggested, both nights. A nice comfort meal.
    about Beef brisket with beer from Cooking Light Slow-Cooker Tonight! added on November 06, 2017

  • This recipe is titled “Shrimp with curry butter” in my cookbook. I hadn’t made it for a couple decades. It used to be a favorite dinner party entree. Decided to make it for just my husband and me. It was excellent and pretty easy to put together, and reminded me why I liked to serve it to guests (very fast cooking time). The one big thing that doesn’t work as directed is mixing the ingredients for the curry butter balls. I cooled the minced shallot, curry powder, and chutney mixture completely before combining with the softened butter, but it was liquid, not firm. So, I partially froze the entire mixture, then formed into balls,and chilled for a couple hours before serving. This entree is so good, it’s almost like eating dessert! Served with white rice and a salad.
    about Shrimp with curry powder from New James Beard added on November 04, 2017

  • Steaming food on parchment isn’t my favorite way to prepare food because it’s usually bland, but this recipe looked tasty, so I gave it a try. The dill- yogurt sauce definitely makes the steamed salmon pop with flavor. It was pretty tasty, easy to put together, and easy to cook since it’s baked in the oven. I didn’t really get why you’re supposed to cut a heart out of parchment for each entree. Next time I would just cut a rectangle and fold the edges for each piece. I served this with orzo and it was a great pairing.

  • My favorite meatloaf. James Beard has spoiled me with this- I can barely tolerate any other meatloaf! I hadn’t made this since last winter; today’s colder weather put me in the mood to put it together for the two of us, so I halved the recipe. At 350 degrees, free standing Loaf was at 165 degrees internal temp in 65 minutes. Putting bacon on top definitely adds to the flavor.
    about Old-fashioned meat loaf from New James Beard added on October 30, 2017

  • A good, healthy and hearty vegetable soup but needed some tweaking. It calls for two whole onions (red and white) plus a shallot. I thought that was overkill,and my onions were pretty large, so I used half of a red and half of a white onion, and one small shallot. My husband and I also thought the five tablespoons of red wine vinegar made the soup a bit too vinegary for our taste. I would cut it to three T next time and do some tasting as the soup simmers, and add a bit more if needed. There are more beets and other veggies than liquid, so it comes off more as a vegetarian stew than a soup. Worth a second try.
    about Michael's borscht from V Is for Vegetables added on October 26, 2017

  • This has become the only recipe I use to roast a whole chicken. Scrumptious. It turns out perfect every time and much better than rotosserie available at grocery stores. I usually buy a larger size than suggested ( 4-5 pounds instead of 2-3 pounds for two people) so I have enough leftover chicken to make a lunch sandwich and dinner chicken salad or a chicken-based soup or paella the next day.
    about My favorite simple roast chicken from Epicurious added on October 26, 2017

  • My favorite potato salad. Ingredients are easy to find in the grocery store and it’s easy to make. My daughter doesn’t like dill, so I eliminate that when she’s over for dinner. I always reduce the amount of sour cream and mayo called for because the salad’s too soupy if I don’t. Adding chopped celery adds a nice crunch. Pairs well with bbq chicken or beef.
    about Patriotic potato salad from Silver Palate Good Times Cookbook added on October 15, 2017

  • Delicious. I tried this recipe for the first time yesterday for my mom’s 93rd birthday celebration, and everyone ate it up. The barbecue sauce recipe needs some tweaking, though. It takes much longer than stated for the sauce to reduce to four cups. Next time I will use 2 instead of 4 cups of broth. With four cups of broth, It makes twice as much sauce, even after the reduction, as needed, for 6 servings. I made the sauce a day ahead and it was a good call- even better the second day and much better than any store bought I’ve purchased.
    about Classic barbecued chicken from What Good Cooks Know added on October 15, 2017

  • Another great recipe from this cookbook. The shallot/ Dijion mustard/ fresh parsley add the right amount of zing to the salmon. I used two six ounce (thawed, skinned from frozen) wild coho filets for my husband and me, and these made three patties- two for him, one for me. Worked well. Lemon juice adds just the right amount of added flavor and "sauce." Served with roasted red potatoes, cole slaw, and steamed asparagus.
    about Salmon burgers from Make-Ahead Cook added on October 04, 2017

  • One of the best best pork loin recipes we've ever eaten! Loved the marinated pork/ baked apple slices combination. Easy to cook after prepping earlier in the day. Easy cook and clean up with nonstick pan to sear and then pop in oven for baking.

  • This recipe was a disappointment. The photo is so appealing that I think my expectations for a marvelous meatless Monday were way too high. The almond milk and flour, nutritional yeast, ground sunflower seed "Parmesan" coating didn't enhance the flavor of the eggplant and did nothing for the spaghetti and Tomato sauce. This is a non-repeater for us.
    about Eggplant Parmesan from Oh She Glows Every Day added on October 02, 2017

  • I made this last night and my husband and I loved it. I agree that large chunks of onion ( not the small diced size directed) are needed because they shrink and wilt during microwaving. The onions also require quite a bit of cool down time before handling. That said, the grilled onions, after microwaving and marinating, are delicious ( much better than raw grilled onions). We found grilling for 10 minutes, not 14-16, makes for juicer, less dry chicken. This would be a great recipe for company because all of the work ( except grilling) is done beforehand. I served with sautéed zucchini and cauliflower rice, and they paired well with the kebabs.
    about Grilled chicken kebabs from Make-Ahead Cook added on October 02, 2017

  • My favorite mussel recipe! I love saffron and love mussels, so the two paired together with broth and crusty French bread makes a delicious and fairly light meal. I served this with a Waldorf salad and Sauvignon Blanc wine over the weekend and it was wonderful as always. I always double the amount of broth called for to help in steaming the mussels.
    about Mussels in saffron broth from Soup of the Day (Williams-Sonoma) added on October 02, 2017

  • I like to make this recipe during the summer months when I can use fresh basil and chives from our herb garden. I used up the last of the chives and our bounty of basil in last night's meal. A treat! The leftover tzaziki is great as a spread the next day. I always buy the tarragon as it doesn't grow in our northern Virginia garden. I like Gilda's fresh, California take on food, but Her recipes remind me that most of the year her produce ingredients are easily and inexpensively found in California-- but not as easily available or inexpensive on East coast. So, Giada is often my May- September recipe gal.
    about Salmon with basil and chive tzatziki from Giada's Feel Good Food added on September 30, 2017

  • I pan sautéed (in a cast iron skillet) according to directions, and rested the steak for five minutes after, and it was as intended: Tender and juicy. The fig balsamic sauce was good rather than great, but paired very well with baked sweet potato and Dijon mustard butter sauce. A fairly fast weeknight recipe.

  • The amount of Dijon mustard in this butter mixture is not so overpowering that it overtakes the butter/shallots. A nice way to add interest to Brussels sprouts and easy to prepare. My husband hates caraway seeds so I omitted that. I served as a side with pan sautéed bison steaks and baked sweet potatoes.