mharriman's Bookshelf

  • We liked this take on boiled potatoes. It was a bit bland but most likely because I used a fraction of the chilies and was out of preserved lemon. I substituted fresh lemon. The preserved lemon would have added a lot of flavor to the dish.
    about New potatoes with peas and coriander from Ottolenghi Simple added on August 01, 2020

  • The marinade tenderized the chops but we couldn’t taste any of the marinade ingredients after grilling. We might have well just marinaded The chops in in oil and vinegar. The recipe suggests serving with a mint sauce (which we didn’t do) but that seems odd since that would take away from all the ingredients in the marinade. This recipe is a pass for any repeat.
    about Rosemary orange lamb chops from Colorado Collage added on August 01, 2020

  • This is the best zucchini soup recipe I have in my zucchini soup recipe collection, so it’s like an old friend when I remember to make it. Salting and letting the zucchini sit over a colander, then squeezing out all the moisture, doubles the cooking time, but worth the results. We like the subtle lemon juice flavor in this version.
    about Simple zucchini soup from Soup of the Day (Williams-Sonoma) added on July 31, 2020

  • This is one of my husband’s favorite recipes. I made it tonight using bone-in, skin on chicken thighs with great results. I usually use chicken breasts, but had these on hand. I shortened the baking time to full 30 minutes in the butter cardamom/ curry mixture but only 20 more with the ( Major Grey’s) chutney. It was fully baked and chicken was still juicy at 50 minutes. I did start with 90% thawed chicken, so checking doneness is/was essential. Served with basmati rice and steamed broccoli. A really easy dish to prepare for such delicious results.
    about Chutney chicken from Colorado Collage added on July 29, 2020

  • I made half a recipe for two of us. We liked the topping with the fish but I wish I had just baked it for the suggested 15 minutes instead of 20. The extra five minutes didn’t over- bake the halibut but it was a bit on the dry side. Served this over a bed of orzo and a side of chickpea and red bell pepper salad.
    about Mediterranean halibut from Colorado Collage added on July 28, 2020

  • With its subtle Asian flavors, this beef tenderloin dish (really a beef salad) was a satisfying and refreshing way to indulge in beef at the end of a hot and humid summer day. The recipe, including the marinade, was very easy and simple to prepare. If you have Asian staples on hand, you’ll be set to go. I didn’t have watercress, so used Spring Mix salad greens instead as the base for the salad. Spritzing fresh lime juice over the salad at the dinner table adds a nice dimension. Served with leftover take-out Thai fried rice.
    about Shaking beef from The Minimalist at The New York Times added on July 26, 2020

  • My husband and I loved this dish. I nearly doubled the cod amount, using 12 ounces to make a dinner entree. I reduced the Rose Harissa a bit. It was still very spicy hot for me but husband thought the spice was perfect. I found that cutting the cod whole slightly still frozen produced very nice small squares. Served with bread as suggested. Also served with Ottolenghi’s baby spinach, date, almond, and pita bread salad ( Jerusalem) which went well with this. Will definitely repeat.

  • My husband and I loved this dish. I nearly doubled the cod amount, using 12 ounces to make a dinner entree. I reduced the Rose Harissa a bit. It was still very spicy hot for me but husband thought the spice was perfect. I found that cutting the cod whole slightly still frozen produced very nice small squares. Served with bread as suggested. Also served with Ottolenghi’s baby spinach, date, almond, and pita bread salad ( Jerusalem) which went well with this. Will definitely repeat.
    about Rose harissa chickpeas with flaked cod from Ottolenghi Simple added on July 17, 2020

  • I made half a recipe, omitting the chili flakes, and my husband and I loved it. I would make this again in a heartbeat.
    about Baby spinach salad with dates & almonds from Jerusalem added on July 17, 2020

  • I made half a recipe, omitting the chili flakes, and my husband and I loved it. I would make this again in a heartbeat.
    about Baby spinach salad with dates & almonds from Jerusalem added on July 17, 2020

  • I took some ingredients from my Skinnytaste cookbook recipe for Chilled Caribbean Shrimp salad — sliced red onions, avocado slices, and freshly squeezed OJ from half of a navel orange and added that to the fruit for this recipe. That combination With the grilled shrimp created an amazingly good summer salad. Instead of the papaya, I used honeydew melon chunks since I didn’t have papaya. The salad is featured on the front cover of the Colorado Collage cookbook but the instructions differ from the photo- the photo is a perfect arrangement of mangoes, kiwi, and shrimp, but the directions clearly instruct to toss everything with the greens. I didn’t do either. I placed the greens in a shallow soup bowl, then the tossed fruit, and then arranged the shrimp on top of the fruit. I drizzled the dressing over all of it. I was surprised my husband liked this so much since I think of it’s kind of a girly luncheon salad. Will definitely repeat. Served with a baguette and Sauvignon blanc.

  • This was absolutely delicious. I had a two pound boneless roast which was perfect for two people with plenty for a second meal and lunch. Lessons learned: There was too much to do in a short period of time at the end. I’ll definitely make this again with timing changes. Instead of waiting near the end of the roasting time to make the glaze, I’ll make it about half way through to have it ready when the roast reaches 160 degrees. I would also put all of the sauce ingredients that will be added to the pan drippings in a bowl as the pork roasts as well. I waited until the pork was nearly 160 degrees and ready to be glazed, which made for a lot to do in a short time, especially since I also making Caribbean red beans and rice. Husband loved this. Would be a good meal when guests are coming for dinner.
    about Caribbean pork roast from Colorado Collage added on July 12, 2020

  • This was a good rather than awesome soup. It is definitely a healthy soup with so many vegetables. My husband liked it better than I did. I thought it was on the bland side.The recipe is definitely a good one for summer when fresh zucchini, tomatoes, and corn are in their prime. I used basil from my garden; that added an extra amount of flavor because it was picked five minutes before we ate the soup. However, I still thought the soup was on the bland side. I am not known to add salt and pepper at the dinner table, but I did with this soup. It needs something to jazz it up. Served with a Romaine salad, baguette,and Sauvignon blanc wine.

  • This is indeed a fast recipe. I cooked the mushroom recipe while my pasta was cooking. It’s not a recipe that wowed me over though. I’d put it in the okay category. Pretty bland. I had all the needed ingredients, including 6 oz of Shiitake mushrooms, and 1/3 of a single serving size of leftover white wine. Those worked with the garlic and parsley to make a lunch for one. I served the mushroom mixture over penne pasta. I think if I had added freshly grated Parmesan cheese at serving time, the mushroom flavor would have benefited.
    about Garlicky mushrooms from How to Cook Everything Fast added on July 10, 2020

  • We thought this was very good. This isn’t an overpowering sauce (didn’t use the hot version of black bean sauce) and has a nice subtle flavor. I especially liked the sautéed ginger; it took the black bean sauce to the next level. I doubled my black bean sauce because I thought the mixture was too watery. I followed the pan searing directions verbatim. My fillets came out flaky and nicely browned. Steamed broccoli was a good accompaniment. There was enough sauce that it became a condiment for the vegetable. Good enough to repeat.

  • My experience with steak is if the steak quality isn’t superb, it’s hard to create a superb outcome. That was the case with this recipe. I used two steaks I ordered from a grocery store that has a meat case but doesn’t typically supply steak that is worth writing home about. The bacon and onion topping looked like a promising way to enhance them, and the mixture made them better, but I probably won’t repeat the recipe again..
    about Peppered steak with bacon and onions from Colorado Collage added on July 04, 2020

  • This was a big step up in flavor and appeal from the chicken and broccoli casseroles I used to get where I lived while in college. I liked the idea of using whole chicken breasts instead of cut up chicken. I also liked using barely cooked broccoli. This recipe hit the spot for comfort food. I substituted Marsala wine for sherry since I was out of the latter and that worked well. Served over Jasmine rice.

  • A very easy, quick recipe. I could see by reading through it that it needed something to go under it or as an accompaniment. I found Deb Perleman’s lemon risotto succeeded in making that added addition. It was a bit tricky to make the risotto and then the scallops, but putting the risotto on a warming burner and then adding the remaining ingredients (lemon juice, parsley) After making the scallops, and just before serving, worked well. Had a small patch of risotto stuck to the pan but otherwise no change in texture or flavor.
    about Scallops provençale from Gourmet Cookbook added on June 29, 2020

  • The photo that accompanies the recipe here was a bit off putting to me, but I then realized the photo’s for a different dish in the blog where this recipe appears. I made half a recipe with great results for two people. There’s enough left over for a light single-serving lunch. The recipe is very similar to others I’ve made with the add-ons stirred in at the end of the cooking time. I served the risotto as a base for a French Provencal scallop recipe; the rice, lemon zest, and juice rounded out the scallop entree very well.
    about Lemon risotto from Smitten Kitchen added on June 29, 2020

  • My husband made this to give me a night off from cooking dinner. I watched him make it and was surprised how fast and easy it was to create very subtle yet satisfying flavored salmon. The anise and cilantro came through and the Riesling ‘broth’ gave the meal an Asian feel. Definitely a keeper. This would go well with Steamed white rice or rice noodles.
    about Riesling-poached salmon from Salmon added on June 29, 2020

  • This wasn’t one of the best mustard chicken recipes I’ve made, but we liked the creaminess of the sauce. I used half and half instead of heavy cream with good results. I used shiitake and cremini mushrooms which worked well with the sauce. Using the prescribed two teaspoons of Country Dijon mustard was enough of a mustard flavor for us. Served over penne pasta.
    about Creamy mustard chicken from 5 Ingredients added on June 28, 2020

  • This was indeed simple... And easy. I was out of BBQ sauce, so I made my own, which elevated the chicken flavor.

  • I didn’t have dried chipotle Chiles, so I used one adobe Chile in poblano sauce (for limited amount of heat) from a can. Combined with the smoked paprika, Worcester sauce, and grainy mustard, the result was tangy and smoky. Loved this!

  • Delicious. This Is one of my favorite Chinese Restaurant choices so I was excited to discover it was a quick and easy stir fry recipe. The ingredients combined for perfectly sized portions for two of us. Served with green lettuce salad, jasmine rice, and Riesling wine. As is typical, this recipe, for two or doubled for four, is in two other American Test Kitchen publications I own: Cooking For Two and The Best Simple Recipe, as well as more than 15 others I don’t own.

  • I whipped this up to jazz up some boiled new potatoes and it was delicious with them. I added fresh minced chives from my garden which added a nice color contrast.