stockholm28's Bookshelf

  • This is part of the sev puri recipe.

  • This is part of the sev puri recipe.
    about Sweet tamarind chutney (Imli ki chutney) from Indian Cookery Course added on November 16, 2021

  • This is a fantastic appetizer; it is just an explosion of different flavors and textures. It includes two of the chutney recipes (Sweet Tamarind Chutney and the Coriander and Mint Chutney.

  • This a an easy (and gluten free) cake. You don’t even need a mixer. It is made with yellow cornmeal (I subbed white) and almond flour. It also uses olive oil and pear baby food and only 1/2 cup sugar so as desserts go it is relatively healthy. Ms. Turshen says you can sub apple sauce for the pear baby food and I think that would have been fine. I liked the cake fine, although am not sure I would make it again. I found it a bit dry, but I also think I probably overbaked it. It is not very sweet and it is fairly plain. I think it might be good with a hint of cardamom. I individually wrapped the leftover slices and put them in the freezer. I had one today after a quick zap in the microwave and I think I liked it better than the day I made it.
    about Pear, polenta & almond cake from Simply Julia added on November 16, 2021

  • This is a very nice salad and it looks quite festive. Ms. Howard has you separate the sprouts into individual leaves. I couldn’t be bothered to do that, so I just sliced them thin. The blue cheese that I had on hand was fairly mild and I would have preferred a slighly more assertive blue. This will be repeated.

  • I liked this, but thought the lemon was a little too dominant. I ended up adding more parmesan and pepper. Next time I might try it with a bit less lemon juice.
    about Parmesan & peppercorn dressing from Simply Julia added on November 11, 2021

  • This is incredibly easy. It takes about 10 minutes of prep and dirties one bowl. I made half a recipe in an 8x8 pan. I used sour cherries from my freezer stash. I used white cornmeal (she calls for yellow). Cobbler is probably my favorite homestyle dessert, so I enjoyed this. While there are other cobbler recipes that I prefer, this is definitely the easiest and I can see making this again when I want a quick dessert.
    about Any frozen fruit & cornmeal cobbler from Simply Julia added on November 02, 2021

  • I also really liked this. It is an incredibly simple sheetpan supper. My cauliflower was only about 1 1/4 pounds and I had just over 1 lb of chicken thighs so I cut the recipe in half. I also ground the cumin and coriander seeds with a mortar and pestle after I toasted them. I would make one change to the timing. My onions were totally charred after 30 minutes and I ended up removing them from the sheetpan before adding the chicken. If I were to do this again, I’d roast the cauliflower alone for 20 minutes, toss in the onions and roast another 10 minutes, and then add the chicken thighs and roast 10 - 15 minutes.
    about Sheet pan chicken and cauliflower "shawarma" from Food52 added on October 31, 2021

  • This isn’t a repeat for me. It makes a very hearty stew, but I didn’t feel this recipe was more than the sum of its parts.
    about Italian sausage, farro & tomato stew from Simply Julia added on October 28, 2021

  • This was just ok for me. I thought the sauce was pretty boring; despite the addition of soy sauce and rice vinegar, I really only noticed the peanut butter. I did take away the technique for cooking the tofu which resulted in some nice crispy bits.

  • I really enjoyed this. A pound of Anaheim chilis in my CSA bag and a search on EYB led me to this recipe. I’ve only had white chicken chili a couple of times and I’ve previously found it really bland. This was really flavorful. The recipe calls for 2lbs of chicken breasts. I used half breasts and half boneless thighs which worked fine. I used Rancho Gordo Marcella beans (cannellini beans) which I soaked overnight. The recipe also calls for 1 lb of pepper jack; you stir half into the chili and use the other half as a topping. I only had 8 oz, so I stirred it all into the chili. The cheese makes the chili really rich and creamy; I didn’t feel that I needed more as a topping.
    about The best white chili with chicken from Serious Eats added on September 13, 2021

  • This was delicious. It took little time to put together and was very refreshing. I deviated slightly from the recipe. I substituted red bell pepper for green. I didn’t have radishes. I omitted the salt from the vegetable mix as my store bought pita chips were salted and I also added feta to make this for lunch.
    about Fattoush from Vegetables Unleashed added on September 05, 2021

  • These were good and they are relatively thin and crispy as compared to your standard toll house cookie. The cookie has crisp, ”caramelly” edges, although mine were still chewy in the center. I deviated slightly from her instructions. It calls for superfine sugar and I used regular granulated. It also says you should chill the dough a minimum of 3 to 4 hours and mine was only chilled for about 2 hours. I also did not make the cookies as large as she suggests. The recipe says to use 1/4 cup of dough to make 18 - 20 cookies. I used a large cookie scoop and got about 30 cookies from the dough. I baked one batch on a lower rack and a couple of the cookies got overdone on the bottom. I’d recommend using middle or upper racks to avoid that. Also, she says to bake 20 to 24 minutes; mine would have been burnt if I’d left them in that long.
    about Thin, crispy chocolate chip cookies from Pastry Love added on September 04, 2021

  • Regarding jardimc’s comment, note that this has a recipe within a recipe. The ingredients listed also include the ingredients required to make the sweet aromatic soy sauce on page 459.

  • Regarding jardimc’s comment, I also have a hard copy book. Please note that this has a recipe within a recipe. The sweet aromatic soy sauce is a recipe which is shown on page 459. This recipe shows the ingredients to make that so the list is not erroneous if you take a closer look.

  • I had leftover buttermilk, so primarily chose this cake to use it up. This cake is a variation of the ”All the Spices Cake”, but it has the flavors of chai (ginger, cardamom, cinnamon, and black pepper). I did not make the vanilla bean glaze, opting to serve it with a dollop of squirt whipped cream and peaches on the side. It really did remind me of chai. It was a nice cake, but not one that I loved enough to copy down the recipe.
    about Chai masala spice cake from Snacking Cakes added on August 21, 2021

  • This was very simple. It requires a little advance prep. Unfortunately, my grill was too hot and I ended up with one side of the pork being completely blackened. After scraping off one side, the pork chops tasted fine, but I can’t really comment on the chaat masala flavor. I want to try these again. The real star of the dish was the caper and piquillo pepper relish that is served with the pork chops. I did not have verjus blanc so I subbed champagne vinegar. I loved this relish with the pork. I just bought some verjus blanc so that I can try it the right way.
    about Chaat masala-grilled pork chops from Season added on July 25, 2021

  • Easy to make and makes a nice after dinner liqueur.
    about Chocolate liqueur (Crème de cacao) from Drinking French added on July 17, 2021

  • This recipe is from David Lebovitz’s ”Drinking French”. This is supposed to age a month, but I pulled it out at 3 weeks. I made half a recipe. It is strong, but surprisingly the gin didn’t dominate the flavor. I also liked it with some seltzer and a splash of pomegranate juice.
    about Rhubarb cordial from Smitten Kitchen added on June 18, 2021

  • You can also find the recipe on the smitten kitchen site. This is supposed to age a month, but I pulled it out at 3 weeks. I made half a recipe. It is strong, but surprisingly the gin didn’t dominate the flavor. I also liked it with some seltzer and a splash of pomegranate juice.
    about Rhubarb cordial from Drinking French added on June 18, 2021

  • This is like other fromage fort recipes except the chives turn it green. I’ve never met a cheese I didn’t like, so really enjoyed this. Mine was made with an assortment of bits from the fridge including blue, chevre, a domestic manchego style (Locksley Merry Men) cheese, a domestic alpine style cheese (Jasper Hill Farm Alpha Tolman), and some Vermont cheddar.
    about Classic fromage fort with chives from Dinner in French added on June 18, 2021

  • I liked this, but mine definitely suffered from some second rate ingredients. I got vidalia onions and hot house tomatoes in my CSA bag and used those. The onions were a little too sweet and the tomatoes were pretty tasteless. My olive selection was limited so I used kalamata rather than nicoise. I could only find the really cheap tinned anchovies which were just way too fishy for me. I think I only like anchovies as a back note; I ended up picking the anchovies off like a little kid. I still enjoyed this because carbs, but would like to try it during tomato season with the right onions and olives.

  • Very rich. I loved it. I did not want to bake the entire thing at once, so I cut the puff pastry into four pieces and have been assembling the tart before meals. I took Masha’s advice and cut up the asparagus, although I kind of lined the pieces in straight lines so it almost looks like whole stalks. I used Dufour puff pastry which is folded in four, so it was easiest to do 1/4 size. The first night, I did not roll the pastry enough and the middle didn’t crisp completely. The second night, I rolled it more and it was perfect. I used a little crushed red pepper on the first night and aleppo pepper on the second night. I preferred it with the aleppo pepper. I did have fresh tarragon which I added to the cheese mixture, but forgot to sprinkle it on top.

  • I liked this a lot and it is quick enough to make for a weekday dinner, One unusual ingredient is chickpea flour. I couldn’t specifically discern it in the final dish but it does add a little something. I used homemade chicken stock from the freezer. I only made half a recipe using creminis and shiitakes. I wish I’d made a full recipe. We’ve got an excellent mushroom vendor at my local farmer’s market so I’m thinking of buying a lot more in the next couple of weeks and making a double batch and putting in the freezer.
    about Savory mushroom soup from Dinner in French added on May 14, 2021

  • You’ve had this salad before (or something similar). It is classic and good. I made half a recipe and now realize that I forgot to cut the shallot in half; it was not an issue. I also used champagne vinegar rather than lemon juice or white wine vinegar.