SheilaS's Bookshelf

  • I really like the sweet/savory flavors of Dijon mustard, ginger and maple syrup in the French toast. 2 tsp of salt is a lot for 4 slices of bread so I reduced that to my taste and used just a pinch in the egg/milk mix which was perfect to let the finishing sprinkle of Maldon salt stand out. I tried a little maple syrup and it's great on the toast but I'm not crazy about syrup on my eggs so I didn't add more.
    about French toast egg-in-the-hole from Cook with Me added on September 07, 2021

  • The amount of salt called for in this recipe must be an error - a full teaspoon of kosher salt plus a teaspoon of low-sodium soy sauce per serving. That's 2450 mg sodium, more than guidelines advise for a full day's intake. I went with ~ 1/8 tsp salt plus the soy sauce and found the eggs pleasantly salty. The soy sauce adds good flavor but also an unpleasant khaki color to the eggs. I found the color really off-putting. They taste fine but eeeew! Not a repeater for me.
    about Exceptional scrambled eggs from Cook with Me added on September 01, 2021

  • This is a great little dish. I had it for lunch with some crusty bread but because it's so pretty and can be done ahead, it would be a great starter for a dinner party, assuming you have fridge space for all the plates. The thin lemon slices add a great citrusy punch. Make sure there's at least one for each bite of sardine!
    about Summer squash with canned sardines from At Home in the Kitchen added on August 26, 2021

  • The pumpkin seed/black lime butter served with the corn ribs is delicious. I didn't care for the deep fried corn ribs. Maybe it's a good thing to do with grocery store corn but it's a lot of trouble and not a good thing to do to a beautiful ear of farm-fresh sweet corn. I won't bother with the corn ribs again but love that butter and it will be joining my arsenal of compound butters to use in different ways.
    about Corn ribs from Ottolenghi Flavour / Flavor added on August 25, 2021

  • This is a light, delicious cheesecake-like tart. The tangy goat cheese lets the fresh fruit shine. I made it in individual tarts instead of a single round and it worked well.

  • I like this drink a lot. As the header notes say, it's Tiki-style but not overly sweet. The book photo shows a very orange drink and I'm not sure how you'd get that color from these ingredients unless maybe using Peychauds bitters? Rather than straining into a tulip glass and adding crushed ice to cover, I might just blitz everything right in the blender to make a frozen cocktail.
    about Happy talk from Bestia added on August 15, 2021

  • This is a very elevated tuna sandwich that I highly recommend. I used a can of lovely tuna belly and agree with the header notes that it's worth splurging on the good stuff here as you can really appreciate both the flavor and texture. The instructions are a bit confusing where you are first instructed to smash the eggs down on to the bread and then to put the tomato slices on the bottom - would that be underneath the previously smashed eggs? Minor quibble. Delicious sandwich!

  • I really like all the components of this dish - fresh, buttered corn, sweet/tangy tomatoes and cucumbers lightly pickled with Little Green Dress - but on a hot day, I didn't really care for it as a hot dish. Assuming perfect summer produce is available, I'd prefer to have a platter of room temp sliced tomatoes topped with chilled LGD cukes with ears of sweet corn on the cob on the side. That said, cooking the tomatoes down and seasoning with sugar, salt and sherry vinegar would certainly perk up less than perfect specimens.
    about Deep Run summer in a bowl from This Will Make It Taste Good added on July 28, 2021

  • I don't have an ice cream maker so I modified this recipe, skipping the egg yolks, to make popsicles. I didn't really get the point of making crispy, crunching spiced nuts and then soaking them in milk and cream and I can't guarantee that this is the best use of them but I can report that the flavor they impart is absolutely delicious so if you've got an ice cream maker, consider this a very positive recommendation for the flavor of this recipe.
    about Kim's invention ice cream from This Will Make It Taste Good added on July 14, 2021

  • This is a really good sun-dried tomato pesto that freezes well. Not sure the spiced nuts add anything you wouldn't get from plain toasted nuts but it's still delicious.

  • This recipe tosses the cooked chicken breast chunks with lemon juice and black pepper, a nice trick for adding flavor before adding the mellow Herbdacious which makes friends with the pickled vegetables in a way that pesto wouldn't do as nicely. If you've got a bunch of pickled stuff on hand, this recipe could certainly accommodate to what's available. I ate this as a salad and I very much enjoyed it but it would be a great sandwich filling as well.

  • I'm not usually a fan of wraps but this grilled version was very good.
    about Wrapmagic from This Will Make It Taste Good added on July 13, 2021

  • This is a bright, fresh-tasting salad that works on its own, as a side or as a fresh pickle on sandwiches or the like. I didn't find that the olives added much and would prefer the crunch of toasted nuts.
    about Squash in its raw wonder from This Will Make It Taste Good added on July 10, 2021

  • This is method makes a nice dinner with little effort and the unassuming looking beige-ish cauliflower purée is actually very special. Light and silky but with tons of rich flavor from the caramelized onions and chicken drippings.

  • I wasn't sure about this but ended up enjoying them. The "salsa" made from sauerkraut, diced apple, onion, parsley, mint, lemon, hot sauce and honey is quite a nice little condiment that I'm making note of to try with other things.
    about Hippie burritos from This Will Make It Taste Good added on July 10, 2021

  • I usually go by the book the first time but made a few changes and the recipe stood up with a result that was comforting and delicious. I used soy curls instead of chicken and added mushrooms and caramelized onions.
    about Spinach & artichoke dip chicken bake from Simply Julia added on June 12, 2021

  • This is delicious and the leftovers reheated beautifully.
    about Kale & mushroom pot pie from Simply Julia added on June 12, 2021

  • The roasted pineapple sauce didn't work out very well for me. I chose the option of using 1 lb frozen pineapple and ended up with something close to fruit leather. Maybe I should not have used the convection setting. I did love the idea of using toasted coconut as a topping.

  • I was worried that these would be heavy but they are quite light. The applesauce, banana and dab of jam add the perfect amount of sweetness. Love having a vegan, gluten-free breakfast baked item as an option for guests with those restrictions.
    about Sled dog muffins from Simply Julia added on June 08, 2021

  • Classic and delicious deli-style breakfast.
    about L-E-O scramble from Simply Julia added on June 08, 2021

  • This was delicious and exceeded my expectations. I was sure it would need a sprinkle of cheese or something but just as Julia says in the header notes, the shiitake mushrooms add plenty of umami and depth. I used curly endive and baby kale instead of escarole, Rancho Gordo Marcella beans and homemade chicken stock instead of veg stock.

  • I made this with pink grapefruit instead of oranges and found it to be an excellent salad or side dish. I look forward to trying it with other citrus. Toasting the couscous adds a great flavor.
    about Palm Springs pearl couscous & citrus salad from Simply Julia added on May 31, 2021

  • This came out more like hash than hash browns, likely due to my own ineptitude. Maybe I should have used a bigger pan to make a thinner layer. I got blackened bits on the bottom layer but never really got that golden brown crispiness I want in a hash brown.
    about Sweet potato hash browns from Simply Julia added on May 29, 2021

  • I found the texture of these patties to be good but the flavor was quite bland. If I were to make them again, I'd up the amount of sage, add plenty of black pepper and try Worcestershire sauce, soy sauce or some of that TJ's mushroom umami seasoning. These definitely need a good dose of umami.
    about Walnut "sausage" patties from Simply Julia added on May 29, 2021

  • This is fun - a fried egg surrounded by frico!
    about An egg with a cheese skirt from Simply Julia added on May 29, 2021