stockholm28's Bookshelf

  • This soup was absolutely delicious on a very cold day. I had to cook about 5 minutes longer than recipe states as the lentils weren’t quite done. This is a keeper.

  • This bread is quite dense and slightly sweet. The maple flavor is not really noticeable beyond the sweetness. I preferred this as toast and this bread really seems more suited to the breakfast table. I did have to cook it the extra 5 minutes. Also note that this recipe uses 2 cups water. She lists 1 cup boiling water in the ingredients list but the instructions have you add another cup of water after the oatmeal soaks in the hot water for 10 minutes. I missed this step initially.
    about Oatmeal-maple bread from Bread Toast Crumbs added on January 12, 2019

  • I wanted to love this, but it was just o.k. for me. It is very dense and was quite moist (almost cake-like) 15 minutes after baking, but became drier and more bread-like by the next day. I preferred it toasted. I did wish that I had some lime curd or nutella to top it with as I think that would have been quite an improvement. I’ve now made 4 types of bread from this book and have thought all were fine but none were great. I think this kind of bread is just not my favorite style. I’ll keep these recipes in my backpocket for when I need something quick, but when I have time to plan I will always choose the Jim Lahey no knead bread,
    about Toasted coconut loaf from Bread Toast Crumbs added on January 12, 2019

  • This was very easy and tasty, although it reminded me of something you might find at PF Changs. I used sake in place of white wine and used boneless, skinless thighs. Mine looked nothing like the photo in the book. I recommend cooking some rice with it as you will want something to sop up the sauce.
    about Sweet chile chicken thighs from Everyday Dorie added on January 06, 2019

  • This is excellent pizza dough. It is really easy to handle and bakes up very light with a nice crunch. I don’t have a pizza stone, so just baked it on a sheet pan that was oiled and dusted with cornmeal. I didn’t find the dough too sticky, but I did roll the dough ball in flour until the stickiness went away. Like Jim Lahey’s other recipes, you need to make it the day before.
    about Jim Lahey's no knead pizza dough (Cook the Book) from Serious Eats added on January 01, 2019

  • This is a fairly mild gingerbread.
    about Gingerbread people from Rose's Christmas Cookies added on December 28, 2018

  • UPDATE: My second attempt at this resulted in much better results. I took some suggestions from sallyt and nannybales on the chowhound COTM THREAD. I made half a recipe and used 12 g dark rye, 64 g whole wheat, and 180 g AP flour. I extended the second rise to 30 minutes and I baked until the internal temp was 205 F. I liked this variation much better. I still prefer the Lahey no knead bread, but this is quite a satisfactory option when one does not plan ahead.
    about The peasant bread master recipe from Bread Toast Crumbs added on December 19, 2018

  • I also liked this bread. I used Bob’s 10 grain cereal which was leftover from my experiment with the Smitten Kitchen bread. I did not care for the SK bread which I thought tasted too much of beer. I liked this much better. I really preferred it as toast for breakfast. My second rise was about 40 minutes and I baked it to an internal temperature of 205 F as suggested on chowhound COTM thread.
    about Multigrain cereal bread from Bread Toast Crumbs added on December 19, 2018

  • With the dates, scallions, and butter-toasted pecans, this is really an elevated cheese ball. I thought it was excellent. I agree with some of the other suggestions to double the recipe and make a couple.
    about Party magnet from Deep Run Roots added on December 10, 2018

  • The roasted cauliflower and capers were excellent and this was a surprisingly flavorful dish. I found the raw garlic a bit harsh and might try roasting some garlic next time I make this. I agree that the parmesan is not optional.
    about Fusilli and roasted cauliflower with capers from Dinner added on December 09, 2018

  • These were good. They were chewy and taste like you expect a chocolate chip cookie to taste. I used pecans. I got 48 cookies out of the recipe. For the last tray, I added some coconut to the dough per her variation.
    about My best chocolate chip cookies from Baking: From My Home to Yours added on December 06, 2018

  • There are lots of raves about this bread, but I was disappointed. I liked the buttery crust, but I thought the yeast flavor was a bit too strong and the texture reminded me too much of a dense loaf cake. It was much better to me on day two when I used it as toast. I might try another of her recipes, but I will probably look for one with another grain. I did like how easy this was and it was definitely superior to the supermarket bread that I grew up eating. I think JIm Lahey’s No Knead bread is fantastic and that crusty, chewy style of bread is really what I prefer so I will probably continue to choose that when cooking for adults. However, I might give this a try when cooking for my crust-hating niece and nephew. I could see how this one might even entice a very picky kid to eat the crust.
    about The peasant bread master recipe from Bread Toast Crumbs added on December 03, 2018

  • 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