potatooryam's Bookshelf

  • I loved the beet and paneer combination and might make this again without the arugula (I found the dressing just a little too heavy for the greens).

  • Like Lepa my sauce looked nothing like the picture, I wonder if my pear was too large and not as ripe as it should have been. I ended up pureeing the sauce and adding it back to the pan. It was tasty enough but probably wouldn't repeat.
    about Honey, soy and ginger braised tofu from East added on December 29, 2020

  • So good. I was a little worried that it would be too sweet right after I added the rice syrup, but the flavors combined really nicely once it had cooked for a bit.
    about Paneer, tomato and kale saag from East added on December 29, 2020

  • Really delicious bread and the dough is lovely to work with. Mine was slightly under baked at 40 minutes, but a few minutes longer would have perfect.
    about Alina's milk bread from Pastry Love added on December 21, 2020

  • This was delicious! It came together easily, will definitely make again. I think the kofta could use a little more salt, but I was using kosher salt and the recipe may have been asking for something a little finer.
    about Kofta with tahini, potato and onion from Falastin added on December 08, 2020

  • This was so good! I used a mix of frozen and fresh spinach (just what I had on hand) instead of the nettles and pre-made panko bread crumbs instead of making my own. Will definitely make the strudel dough again just to have more of this savory pie!
    about Moldovan cheese and nettle pie from Baking at the 20th Century Cafe added on November 30, 2020

  • This recipe was very tasty. I was worried about it being too plain since it has no flavoring other than a bit of sugar but I liked how the apple flavor shined through. I did add a grating of lemon zest which was nice, and would add a bit more next time. I also didn't feel like making bread/cookie crumbs and used panko instead, those seemed to work well. If eating for dessert I would definitely recommend serving with a bit of ice cream or sweetened whipped cream.
    about Apple strudel from Baking at the 20th Century Cafe added on November 30, 2020

  • Made this strudel as a fun project for Thanksgiving. I thought my dough was too loose when I pulled it from the fridge after an overnight rest but it was a pleasure to work with and a great project for a long weekend. As suggested I made a double batch of dough and since I didn't tear the first sheet while stretching ended up making both a sweet (apple) and savory (spinach & feta filling) strudel. Both were great, though I think the buttery layers benefitted from a rest in the fridge, I had a lot of leakage from my first strudel which I baked right after shaping. My strudel was also just the tiniest bit tough but I think this was due to me not stretching it as much as I could have. Will definitely make again.

  • I made just the beet caviar and really liked it, though I wouldn't go through the fuss of making my own mayonnaise next time. The leftovers were really good the next day with some homemade crackers.
    about Beet caviar-stuffed eggs from Kachka added on November 24, 2020

  • I love chanterelles, I love potatoes, so I thought I would love this but it was just bland and not a great use of chanterelles which are so expensive around here.
    about Braised chanterelles and potatoes from Kachka added on November 24, 2020

  • Delicious! Tastes as good as the ones I have had at the restaurant. I substituted farmer's cheese for the tvorog cheese and would continue to do so.
    about Tvorog vareniki from Kachka added on November 24, 2020

  • This dough is such a pleasure to work with. Easy put together and roll out.
    about Dumpling dough from Kachka added on November 24, 2020

  • I thought this was fine but wouldn't repeat it, I didn't find that the flavors ever melded as much as I wanted them to. I like eggplant but don't love it, folks who are bigger fans might enjoy this more.
    about Moldovan eggplant salad from Kachka added on November 24, 2020

  • I love this carrot top pesto. I now buy carrots for the tops instead of the carrots themselves so we can make sure we always have a jar of this in the fridge or freezer. The only change I make is to use mushroom powder instead of making the umami powder (though I've also left this out entirely and it's still delicious) and I'll sometimes throw in other herbs if they need to be used. The miso is the real secret to this recipe.

  • This was really tasty but not so much tastier a regular tomato sauce that I would go out of my way to make it if I didn't already have soaked cashews or extra sunchokes to use up. I had some leftover sauce that I just ate as a small bowl of soup and that was also good.
    about Rigatoni with sunchoke-tomato sauce from Vegetable Kingdom added on November 24, 2020

  • This recipe is so tasty, all of the flavors come together really nicely but you can still taste all of the individual notes of thyme, scallion and coconut. I use a small red bean (sea island red peas from Anson Mills) in place of the kidney beans and really like how they cook up to just a little larger than the farro. This is in the regular rotation.
    about Farro and kidney beans with burnt scallions from Vegetable Kingdom added on November 24, 2020

  • I've loved almost everything I've made from this book and thought this was tasty enough, but not really worth the time it takes to make.
    about Citrus and garlic-herb braised fennel from Vegetable Kingdom added on November 24, 2020

  • When I made this for the second time my husband said it was his favorite thing that I had made all year. The pine nut/mustard spread is so good I keep the leftovers in the fridge just to put on crackers for a snack. If pine nuts weren't so expensive we would be eating this once a week.
    about Caramelized leek and seared mushroom toast from Vegetable Kingdom added on November 24, 2020

  • Really great, easy recipe. I love that it comes together quickly enough to make after work for dinner the same night. I had to add a bit more milk than the recipe called for but I also used Greek yogurt, which might have been thicker than the recipe intended. This will be my go-to naan recipe from now on.
    about Aunty Harsha's naan from Made in India, Cooked in Britain added on November 24, 2020

  • This is so good, one of my favorite recipes in the book. Perfectly balanced flavors and a nice amount of heat.
    about Chilli paneer from Made in India, Cooked in Britain added on November 24, 2020

  • Really liked the dal part of the recipe but thought the filling for the stuffed eggplant was a little too sharp, this could have been user error as I didn't weigh the mango pickle. Will make this again and play around with the filling a bit. Ate with naan and it was a lovely, substantial dinner.

  • Really delicious on cacio e pepe. The method for reducing the pasta water in the pan before adding the pasta back in made for a nice sauce that coated the pasta evenly, something I've always had trouble with before when making this dish.
    about Za'atar cacio e pepe from Ottolenghi Flavour / Flavor added on November 20, 2020

  • This was so good! Simple to prepare but packed with flavor. The only change I made to the recipe was to shred the potatoes in a food processor and squeeze the liquid out of the shredded potatoes before mixing. I loved the flavor of the miso and the depth of flavor it provided.
    about Potato and gochujang braised eggs from Ottolenghi Flavour / Flavor added on November 20, 2020

  • I had initially flipped right by this recipe but was inspired to make them by the great reviews, so glad I did! Not any more work than a basic chocolate chip cookie recipe but the oats and cinnamon sugar really took these to another level. Will definitely make again, will try adding walnuts.
    about After-school specials from Midwest Made added on November 15, 2020

  • This recipe was tasty enough but the work vs. reward payoff wasn't high enough to repeat (the congee needed a few additions to round out the meal). The rayu was delicious, will definitely be making that part of the recipe again.
    about Brown rice and shiitake congee from Ottolenghi Flavour / Flavor added on November 13, 2020