Queezle_Sister's Bookshelf

  • This is a quick meal if you've got the chickpeas cooked already (or want to use cans). The spice combination is pretty good. The feta on top really makes the dish. Personally, I do not care for green peppers, and wish I had substituted red. Family eats it, but nobody is very excited about it.

  • This is a simple recipe that can easily be tweaked to match your pantry & refrigerator contents. Its quick, the result tasty, and its a good dinner solution for a busy day.
    about Ziti with sausage and vegetables from Essential Pépin added on June 29, 2015

  • Like jifar, I added ground almonds to the crumble. The crumble recipe is for a large amount, for this recipe I prepared 10%, and it was the perfect amount. I used only 75g of apple and 200g pear. I was afraid the cinnamon and cloves would dominate, but no fear - it was a perfect complement. A light and delicately flavored cake. The ONLY negative is that I dirtied up 7 bowls!
    about Pear and Amaretto crumble cake from Ottolenghi: The Cookbook added on April 25, 2015

  • This recipe's name also includes "with golden spices", and golden it is! An easy and delicious soup, perfect for a cool winter day. I prepared chickpeas in my pressure cooker (always better than canned), and it took about another hour to sautée onions, garlic, carrots, etc. The soup is spiced with cumin, mustard, cayenne, and a bit of saffron. This gave it a delightful golden color (hence the name). I did add the optional tahini, and the optional drizzle of sesame oil at serving. As with most soups, this was even better the next day.
    about Chickpea soup from Mollie Katzen's Vegetable Heaven added on February 14, 2015

  • A very involved recipe, but one sure to please. Just making the crust takes a full day - the most ingenious part is brushing it with egg white after cooking (to for a barrier to the liquid filling, keeping the crust crunchy). A lot of bacon, spiced perfectly (nutmeg and cayenne), and Gruyere cheese made this a big hit with the teenager. I was worried that the custard might spill over into my new oven, so I put ~ 1/2C in each of two custard dishes. These were done more quickly, and also delicious on their own, with neither crust nor bacon.
    about Deep-dish quiche Lorraine from Science of Good Cooking added on February 14, 2015

  • This produced a tender and delicious pork roast, and one with unmistakable chinese flavor. The roast is rubbed with double-dark soy sauce, shaoxing rice wine, sugar, and sprinkled with pieces of ginger, star anise, and ginger. I was not able to source the red rice powder, yet despite deviating from the roasting instructions, mine came out looking almost exactly like the photo on page 310, albeit a bit less red. Instead of the long drawn out temperature adjustments suggested in the book, I first roasted at 425 for 30 minutes, then tented it with foil, stuck in the probe, and cooked it at 275 (to an internal temperature of 190). It was basted several times, and at the end I added 1C boiling water to the pan juices to make the suggested sauce. You could do a lot worse to your pork than this - in fact if you like big roasts, this one is an excellent choice.

  • Stunning flavor, a bit spicy, and fish cooked to delicate perfection. The salmon is a fairly standard approach - marinated in ginger, sesame oil, and soy sauce - but then quick seared over very high heat. I used a large cast iron skillet, and cooked for about 4-5 minutes/side, rather than the 1 minute suggested. A thinner filet would be fine at the 1 minute mark, though the intention was to have this fish on the raw side of rare. The salmon is served on coconut spinach, prepared with asian chili sauce, garlic, and chili peppers (spicy). Then you are instructed to add 2C coconut cream. I used regular coconut milk, and too much spinach, and it turned out soupier than suggested by the accompanying photo. Regardless, the spicy coconut spinach was a perfect foil for the salmon. If you prepare this, use the thinner pieces for eaters who are squeamish over raw fish.
    about Seared salmon on coconut spinach from Off the Shelf added on December 22, 2014

  • Grapefruit peel is sliced into slivers. Not too bad, I probably completed the task in only 20 minutes. Then you supreme the grapefruit (5 lbs), and save the interior membranes. The lemons are a bit trickier - you cut the ends off, and then you cut sections of lemon - skin on. I had some difficulty guessing where to cut to get on the correct side of the membrane, but it worked out. The sections are then cut into 1/4 inch pieces. The peel & sections of grapefruit are cooked with the lemon sections, along with water and more lemon juice. The membranes are put into a jelly bag and cooked along with the rest. After about 30 minutes, remove the jelly bag membranes, and squeeze it to extract pectin. which then goes into the marmalade, along with sugar, and more cooking. I think altitude gave me a bit of a problem. The instructions say to cook for 25 - 30 minutes to a temperature between 225 and 250. After 45 minutes I couldn't get my temperature that high. It didn't set up fully.

  • Surprisingly good! Sweet potato, garlic, cream cheese, salt & pepper make up the stuffing, and tomatoes of an unspecified size are hollowed out, filled, and baked. Just before the oven, you grate some Parmesan onto the top. I used several different tomato sizes (trying to use up the odds and ends of end-of-season tomatoes), and all seemed perfectly done after the specified 15 minute baking time. I don't think I ever would have thought to put cream cheese with sweet potatoes, but it gave the filling a really nice tang. If serving to guests, a minute under the broiler would melt the cheese and make it look a bit better. With large cherry tomatoes, this would make a nice appetizer.
    about Sweet potato-stuffed tomatoes from Forest Feast added on November 01, 2014

  • This was a nice change of pace, but it didn't do anything to enhance our perfectly ripe tomatoes. In the notes above the recipe, Mark Bittman says this is a good way to prepare winter grape tomatoes. I recommend saving this recipe for those (relatively tasteless morsels) and save your seasonal peak tomatoes for something better.

  • This was a nice change of pace, but it didn't do anything to enhance our perfectly ripe tomatoes. In the notes above the recipe, Mark Bittman says this is a good way to prepare winter grape tomatoes. I recommend saving this recipe for those (relatively tasteless morsels) and save your seasonal peak tomatoes for something better.

  • Though I saw sck's comment, I didn't heed it. sck, I will never do that again! Disappointment at the dinner table, as this dish had no distinct flavor, though it seemed healthy enough with its peas and carrots. I even researched oyster sauce, and bought one recommended somewhere - serious eats? chowhounds? not sure. I selected this book for a cookbook club dinner, and last night was my test drive of this recipe (largely selected because I can make it in my electric frying pan, appliances still not hooked up). I will select something else. I don't know why people (such as this author) stte that tofu takes of the flavor of the sauce. I find it very difficult to get tofu to take up flavor, though of course if you take a bit of tofu with the sauce, you get the sauce flavor along with the bland smoothness that is tofu.
    about Mapo tofu from Steamy Kitchen's Healthy Asian Favorites added on October 03, 2014

  • Delicious cake, easy to make and it took well to my modifications. My medium sweet potato only yielded 2/3 cup, made up the extra 1/3 cup with mashed bananas. Cut oil in cake in half, subbing in yogurt. Cake required an extra 15 minutes to bake through, but came out moist and delicious. Spice combination out of this world.

  • his recipe came from the book Plum Gorgeous, and was featured as a "cook the book" serious eats feature. Its an amazing panna cotta with an even more amazing apricot sauce. The Panna Cotta is 50% buttermilk, so a bit lighter than some recipes. But it includes saffron and orange peel - and allows them a 30-minute steep in the hot cream. Then you proceed as usual, except you must sieve it before chilling. You also prepare an apricot syrup for on top - apricots cooked in Moscato wine (very sweet) with cardamom, vanilla bean, and lemon peel. After poaching to soften the apricots, you then cook down the wine/spice mix till it is syrupy. I made a 5X batch to serve to a work party, with everything done in my electric frying pan. Rave reviews, especially the syrup.

  • An amazing combination of flavors, and beautiful to boot. Spinach is wilted under the broiler, then smoked salmon and raspberries are added. It is then dressed with an amazing concoction that includes creme fraiche, raspberries, and raspberry vinegar (plus sugar, salt and pepper). I didn't have the pink peppercorns for the final garnish, but nobody missed them. Note - I followed the epicurious recipe to make creme fraiche (so easy!) and am glad I didn't chicken out and use sour cream. I prepared this dish for my cookbook club (2 1/2 yrs and still going strong). For 13 servings, I didn't broil the individual plates of spinach, but instead broiled the spinach on a large cookie sheet, and then portioned it out to the different plates. This allowed me to skip the "cool the plates" step!

  • Father's day request was hamburgers -- and this recipe looked interesting because it had one mix in a spice set reminiscent of preparing a BBQ sauce -- chili powder, paprika (I used half smoked and half regular), celery seed, cumin, etc. As I write this, I realize that I forgot to add the brown sugar. The other item of interest is that the recipe tells you to form the burgers with the center inch a bit thinner than the rest (3/4 inch but 1/2 inch in the center) - this is because ground beef tends to swell up on the grill. The burgers were shaped perfectly, and the spice mixture elevated the dish.

  • I found this to be a flavorful and easy winter meal. I had garden tomatos roasted last September, and waiting for just this moment. I lucked into a bag of Mograbiah, but couldn't find normal cracked couscous, so used Israeli couscous as my second. The tarragon added a very nice flavor. I couldn't find Nigella seeds, and substituted a mix of sesame and cumin seeds. I cut back on the olive oil significantly.

  • An easy sweet quick bread, a bit of yogurt keeps it light, and toasted walnuts provided a bit of bitter counterpoint. Only the smallest hint of cinnamon and nutmeg, not distracting.

  • First, let me say that this was not the best soup to try to bend to vegetarian. Without the bacon, the garlic became the dominant flavor. Nevertheless, it was a delightful mixture of fresh vegetables, and seemed spring-like on this dark and wintery day.
    about Cabbage, ham, potato, and pea soup from French Kitchen Cookbook added on February 09, 2014

  • This coffee cake is great! The major mixing steps are in the food processor (though could be made by cutting in the butter), and its a good way to use up pears. The recipe specifies barely ripe bartlet pears, but I used slightly over-the-hill D'Anjou pears and it worked well. I also used part coconut oil (1/4C). The pear filling remains distinct and does not make the cake mushy. At my high altitude, the cake rises along the edges and envelops the topping, but the middle 80% looked great. I had to bake about 7 minutes longer, but this might because of my oven.
    about Pear-filled cowboy coffee cake from Food52 added on February 09, 2014

  • I prepared this with store-bought harissa (my bad, but I had the jar in the fridge), and greek yogurt. So easy to get the chicken marinating and then cooking. The sauce took a bit longer. I suggest you get the sauce reducing before putting the chicken into the oven. In typical Ottolenghi style, this recipe will produce a flavor explosion in your mouth. Note that one could probably get by with 1/2 the sauce, or even less maybe. I don't like using so much maple syrup!

  • This recipe makes a really nice sandwich filling. My kids love tuna, but because of the mercury, I do not like to give it to them very frequently. this recipe fills in nicely -- not tuna but it produces a similar flavor profile, with a fine texture and quite adaptable to additions of other spices.
    about Chickpea of the sea from Kitchn added on January 25, 2014

  • Excellent instructions take you through this many-step recipe, and yields a very light, delicious, and refreshing dessert. First you cook a custard (with yolks, orange zest, etc), add softened gelatin, cool and fold in beaten egg whites, and finally fold in some barely thickened cream. The metal mold released the dessert well, and it ended up just perfect! I prepared this prior to my cookbook club, so I will hopefully not make too many mistakes. Looking at the variations, might go with raspberry and almond for the Saturday party.

  • Zosia, you always find such excellent recipes! This sounds great, as I am a big fan of the bitter notes from citrus zest. This goes on my "to make" list!
    about Clementine cake from How to Eat added on January 09, 2014

  • Twenty minutes gave me chicken that was 165 degrees inside. This Craig Claiborne recipe produced a delicious and complex broth - with a beautiful golden hue. Not a "5" because it only appealed to the adults. The two teenagers felt that there was a terrible bitter flavor. Not sure, but maybe the turmeric? DH loved it, though, and I felt that it had a very good flavor. We rated it 4 (out of 5).
    about Mulligatawny soup from Essential New York Times Cookbook added on January 05, 2014