rglo820's Bookshelf

  • This unseated The Pioneer Woman's Perfect Potato Soup as my go-to potato soup recipe - the roasted jalapenos give it a subtle heat and the buttermilk adds a nice tang, but you still get the richness of cream, cheese, and bacon.

  • We did not care for this at all - the mushrooms took on an odd spongy texture roasted in so little oil, and it just seemed like a somewhat random selection of ingredients overall.

  • As written this was *almost* great, but it was lacking a crunchy component - I feel like a Caesar really needs that, even if it isn't in the form of a crouton. We added the Perfect Roasted Chickpeas from The Oh She Glows Cookbook and they absolutely made it. That said, we really liked this iteration of Caesar dressing - it had a lot of acid, a lot of anchovies, and not that much oil, but it all really balanced out in the end and stood up to the kale. 3.5 stars on its own, but combined with the chickpeas, at least a 4.5 - solid healthy weeknight dinner.

  • This was simply fabulous. The marinade is very easy to put together - just chuck all the ingredients in a food processor for a bit - and imparts so much flavor even with just a short marinating time (I did about two hours). I would almost be tempted to make extra and use it as a dipping sauce for the cooked chicken (or really anything) - it was that good.
    about Yogurt & harissa marinated chicken from Feasts added on January 20, 2018

  • Really enjoyed this - the carrots and parsnip batons crisped up nicely in the oven and gave a nice crunch and sweetness against the tangy feta. I used barley rather than farro, though it didn't make any appreciable difference. My harissa was from Trader Joe's and very spicy - I felt 1/2 t. was a little light even so, but I often find SK's recipe are underseasoned for our palates.
    about Honey and harissa farro salad from Smitten Kitchen Cookbook added on January 20, 2018

  • I expected this to have a lot more flavor based on the description and ingredients, even accounting for the fact that my tamarind paste may not have been as concentrated as the one she recommends. I used country ribs (one of the options she gives), but I think back ribs would be a better choice as the bones would lend more richness and body to the broth. I wound up tripling the tamarind and miso, doubling the fish sauce, and adding the juice of half a lime to get it into balance. I did really enjoy the charred sauteed greens (I used a large bunch of very leafy baby broccolini) and felt that they elevated the dish above what it would have been otherwise. Would not make as written again.

  • This was so delicious - it was a nice surprise to have a curry flavor profile in a Tex-Mex-style chili, and the avocado raita is just genius. I thought the salt was about right, but I guess it depends what salt you use.
    about Tex-Mex curried chili with avocado raita from Milk Bar Life added on January 15, 2018

  • The flavors of this are good, but you need a seriously nonstick pan for the potatoes to turn out as intended, and mine was not up to the task, so this wound up being a much more onerous recipe than intended. Plus, without the crunch properly browned potatoes would bring to the table, there wasn't much textural contrast. Not one of my favorites from this book.

  • The yogurt makes it. I sometimes shy away from chard since it can be kind of fussy to prep if it needs to be thinly sliced, but I appreciated blanching it whole and then just coarsely chopping it. A fried egg is a nice addition as well.
    about Chickpea sauté with Greek yoghurt from Plenty added on January 12, 2018

  • Used an Anaheim chile for a bit of spice, and cherry tomatoes instead of regular since it's January. This is a fairly basic salad - it tasted good with the mochimos and was a nice alternative to heavy refritos, but there wasn't anything special about it.
    about Marinated bean and tomato salad from Slow Cook Modern added on January 12, 2018

  • The traditional quark recipe she references in the headnote (from Luisa Weiss's Classic German Baking) calls for cooking the buttermilk in the oven at 150 degrees. Given that most slow cookers' warming settings run 165, I was skeptical it would work but I gave it a try anyway. The curds and whey separated just over an hour in (vs. 8 to 12 in the oven!), and even then I think it was overdone as the texture was extremely grainy. I haven't had commercial quark so I don't have anything to compare it to, but I just don't think this produces an ideally textured cheese. I blended it to improve the texture, and it tasted fine, but if I had an oven that went as low as 150 I'd probably just make it the old-fashioned way.
    about Quark from Slow Cook Modern added on January 12, 2018

  • This can't quite compete with the succulence of carnitas, but it's absolutely delicious in its own right - crispy and porky - and way more achievable on a weeknight. I served it with the recommended black bean salad, tortillas, and queso fresco and it was a big hit, although some felt it could have used a salsa since the pork loses a lot of moisture in the shredding/crisping process. The leftovers were fabulous turned into a hash with potato, carrot, and celery and topped with a fried egg and tomato-serrano salsa.
    about Pork mochimos from Slow Cook Modern added on January 12, 2018

  • The chermoula-yogurt mixture is delicious and would taste good on a boot. That said, if you follow the proportions she gives you in the recipe, you get a much greener sauce than is shown in the photo. I just added more yogurt till it looked right, and I think that was the right decision - if you faithfully follow the recipe you'll wind up with a thinner sauce that doesn't quite emulsify due to all the olive oil.
    about Salmon skewers with chermoula from It's All Easy added on January 12, 2018

  • The flavors in this salad are delicious, but the proportion of olives and blue cheese to vegetables resulted in an overly rich salad. We would up serving it over a baby kale/chard/spinach mix to balance it out a bit, but you could just as easily double the cauliflower and celery or even throw in a can of chickpeas.
    about Winter cauliflower salad from Glorious Vegetables of Italy added on January 12, 2018

  • I've made this a couple of times. The first time I made it as directed and liked it but it was nothing to write home about. The second time I planned to serve it with garlic-lemongrass shrimp, and instead of using the vegetable stock, I made a light shrimp broth with the shells and some aromatics, and then I threw in some fish sauce at the end. The second version was fabulous. I often find vegetable stock adds too much sweetness, and I think the umami elements did a much better job of balancing out the coconut milk (though of course it wasn't vegetarian anymore).
    about Saigon hoppin' John from Lee Bros. Southern Cookbook added on January 03, 2018

  • I loved this as part of breakfast for dinner, and I think it would be great in a lot of salads, but I;m not sure I'd like it first thing in the morning.
    about Garlic-roasted bacon from Cravings added on January 03, 2018

  • This is my favorite way to cook scrambled eggs, although I'd never done it in such a large batch before. No way would mine have cooked in 12 to 14 minutes on low - it worked much better to start them on medium-low and then lower once the first curds started to form. I wasn't wild about the burst cherry tomato accompaniment and would almost have preferred them with just the chives, but my tomatoes were a touch on the sour side so that didn't help. As with most of her recipes, I found the salt called for to be a bit much.

  • This was good but the flavor didn't pop as much as I was expecting - I used the full amount of vinegar but felt it could still have used more acidity, and the garlic and red pepper disappeared. Maybe my head of cauliflower was unusually large? I used a 12" cast iron skillet and although it was very full at first, by the time the cauliflower had browned it was in more or less an even layer with most florets having contact with the pan. In any case, I like the technique but would probably ramp up all the other ingredients next time by and extra 50% in an effort for them to come through more.
    about Roasted cauliflower with garlic, parsley & vinegar from Gjelina added on December 07, 2017

  • I quartered the recipe in a very small casserole, though in retrospect I don't know why since this has a very long shelf life and myriad uses. It seems like a lot of oil at first glance, but along with the garlic confit you get a wonderfully fragrant oil that can be used any number of ways, so it's not worth skimping. Mine was done in 45 minutes and perhaps could have been taken out a bit earlier, but again, it was a much smaller quantity than the full recipe.
    about Garlic confit from Gjelina added on December 06, 2017

  • A great idea for turning leftover celery into a side salad. I liked it a lot as written, though it wouldn't have suffered for the addition of some shaved Parmesan.
    about Shaved celery salad from Small Victories added on December 06, 2017

  • I absolutely loved these. The sauce hit just about the same flavor profile as traditional patatas bravas, without the fuss of making two separate sauces. I'll definitely use the potato technique for other recipes as well; it produced a super-crispy potato evoking a fried one but using only a couple of tablespoons of oil.
    about Kinda, sorta patatas bravas from Small Victories added on December 06, 2017

  • So simple and delicious! I used half the lemon called for and felt it was enough. I served it with crisped-up leftover stuffing, though it would have been great over rice, barley, or farro too. I chopped the leftovers up and tossed them with cooked green lentils for a lunch salad - also really good.

  • This is an extremely decadent version of mushroom toast. I used 8 ounces of store bought creme fraiche, 8 ounces white mushrooms, 8 ounces creminis, and 4 ounces shiitakes, and felt it still made more sauce than you necessarily needed. I served it with a bracing arugula salad to offset the richness. The leftovers were delicious stirred into cooked rice and topped with a fried egg for breakfast. I'd like to try it as a pasta sauce too, possibly with chicken.
    about Mushroom toast from Gjelina added on December 05, 2017

  • This is a great recipe if you don't want to deal with kneading but you need a loaf of bread same-day. The olive oil keep it ultra moist for several days, so it's a great one to have on hand for toast, grilled bread, etc.
    about Olive-oil bread from Martha Stewart's Baking Handbook added on December 05, 2017

  • This was missing a pop of flavor, especially relative to the amount of work (making the bread crumbs, preparing the Brussels sprouts, pickling the onions [although I skipped this last step and just soaked them in half lemon juice/half water for 15 minutes]). Next time I might leave the bread crumbs as croutons, shave the parmesan rather than grate it, and maybe add an egg yolk to the dressing for body as it was a little thin.
    about "Caesar" Brussels sprouts from Bäco added on December 05, 2017