stockholm28's Bookshelf

  • I made this with leftover chicken. I doubled the amount of chicken to make it more of a meal. I felt like it was missing something, so I added some lime juice. It made a tasty and low-fat meal.
    about Spicy chicken slaw (Gỏi bắp cải gà) from Pho Cookbook added on November 12, 2018

  • This was absolutely delicious. The roasted carrots with the peppery arugula, fennel, and tart dressing was delicious. I used mint and walnuts.

  • I thought this was delicious for such a simple dish. I made half a recipe and used regular green beans. It took maybe 15 minutes from start to finish. It will definitely be repeated. I need to buy a splatter screen for this dish. The sesame seeds were popping high and out of the pan. My stove is covered in toasted sesame seeds.

  • I liked this curry a lot. The flavors are very subtle and its great to have another vegan curry to go to. I might try it with a little more ginger, garlic, and chili in the future. It makes 4 pretty big servings. With rice it is quite a filling dish.

  • I love chocolate and coconut, so I knew I’d like these. I used slightly less chocolate than she called for (200g, 2 lindt 70% chocolate bars) and I thought that was plenty. I also made smaller cookies (medium sizes oxo cookie scoop) and they were done in 16 minutes.
    about Chunky Lola cookies from Flour added on October 15, 2018

  • The Vietnamese flavors in the beurre blanc were extremely subtle. The sauce mostly just tasted of butter. Needs to be served with rice to sop up the extra sauce.
    about Seared scallops in Vietnamese beurre blanc from Slanted Door added on September 29, 2018

  • I made this again with finely ground cornmeal (Bob’s Red Mill Corn Flour) and peaches and liked it much better than the first time I made it. It is best the day made.
    about Stone fruit upside-down cornmeal cake from Rustic Fruit Desserts added on September 15, 2018

  • I see why this is so popular. It is really simple and makes a very nice plum cake. I used Italian prune plums. It seemed like a really small amount of batter, but it rose nicely around the plums. I will make this again when plums are in season.
    about Purple plum torte [Marian Burros] from Food52 Genius Recipes added on September 15, 2018

  • This was very good although I think you could jazz it up a bit with some fresh herbs. The crust held up quite nicely. Even two days after made, the crust crisped up nicely when reheated in the oven.
    about Burst tomato galette with corn and zucchini from Smitten Kitchen added on September 09, 2018

  • Delicious and simple cake. I used frozen sour cherries that I zapped in the microwave for about a minute (just long enough to break into individual cherries). I thought 500 grams of cherries was going to be too much, but the proportion of cherries to cake was very nice once baked.

  • The eggplant was particularly good. I used a single sheet pan and used fairytale eggplant slices into 1/2 inch rounds. I cooked the eggplant as directed for 20 minutes and then added the shrimp to the same tray to save me from having to wash up a second tray. I made half a recipe and this worked fine.
    about Spicy roasted shrimp with eggplant and mint from Dinner added on September 01, 2018

  • The sauce is delicious. Definitely serve with noodles or rice to sop up the extra sauce. I omitted the salt as suggested since there was plenty of salt in the mustard and bacon.
    about Chicken with mustard (Poulet à la moutarde) from My Paris Kitchen added on September 01, 2018

  • I thought this was delicious. Rather than a sheet pan, I used a smaller 12 inch saute pan which I stuck in the oven so my plums were not spread out as much. This resulted in a rather thick plum ”sauce” rather than recognizable pieces of fruit. The chicken was very moist and I loved the tart and sweet sauce. I marinated the chicken 6 hours and used Italian prune plums. Next time, I would turn the heat down to about 400 as dkennedy suggests when the plums are added. This will be made again when plum season comes around again next year.
    about Roasted sumac chicken with plums from Dinner added on August 27, 2018

  • When you don’t want to bother making ice cream with eggs, this is a perfectly good vanilla ice cream. I’ve made it many times.
    about Vanilla ice cream, Philadelphia-style from Perfect Scoop added on August 20, 2018

  • When you don’t want to bother making ice cream with eggs, this is a perfectly good vanilla ice cream. I’ve made it many times.

  • When you don’t want to bother making ice cream with eggs, this is a perfectly good vanilla ice cream. I’ve made it many times.

  • I loved the tomato filling. I had a lot of trouble with this pie crust. Even with an extra tablespoon of water. it didn’t really hold together. It did not roll out easily and I was really patching the dough.
    about Roasted and fresh tomato pie from Deep Run Roots added on August 10, 2018

  • I liked this, but found it just a bit too sweet. It is a very buttery cake. I used buttermilk
    about Blueberry boy bait from Smitten Kitchen added on August 10, 2018

  • I made this with dry beans and hominy, so I started the day before and overnight soaked the beans and hominy before cooking them. The dish ended up taking a couple of hours between cooking the beans and the long cooking of the chili. Nevertheless, I liked this a lot and would make again when I wanted a chile with meat.

  • I made half a recipe with chicken thighs. Chicken was very moist and I loved the charred spring onions.
    about Buttermilk-brined chicken with fresh za‘atar from Dining In added on August 05, 2018

  • These fell apart when I was slicing them, but nevertheless they were quite addictive.

  • My first recipe from this book and this is a keeper. Thanks to khopkins for the note on the lime. This took maybe 20 minutes from start to finish. I particularly loved the hazelnut garnish with the spiced brown butter corn. This will be repeated!

  • This is a delicious cake, but I used the wrong pan and it was overbaked along the edges. It calls for a ring pan. I used a springform pan lined with parchment. I had to cook it an additional 15 minutes so that the center was not raw, but the edges ended up really dark. The flavors are fantastic; the coconut, almond flour, pistachios, cherries, and mahlab result in an addictive flavor. It is primarily made with almond flour and there is a small amount of self-raising flour. I subbed A.P. and a 1/2 tsp of baking powder. It could easily be adapted to be gluten free. It only takes one bowl (plus something to melt the butter and grind pistachios). I had never cooked with mahlab and the house smelled wonderful while it was baking. I used sour cherries.
    about Cherry, pistachio & coconut cake from Honey & Co. added on July 04, 2018

  • This is a very refreshing summer salad and it makes a lot. I agree with everyone else; there is too much dressing. I probably used 3/4 of the yogurt-milk mix and about 3/4 of the oil-cider vinegar mix and it was still a bit overdressed. I toasted pita in the oven because mine were not stale. I’d like to try it with pita chips next time as pistachiopeas suggests.
    about Na'ama's fattoush from Jerusalem added on July 04, 2018

  • Enjoyed this. Used Trader Joe’s gingersnaps.