stockholm28's Bookshelf

  • This was the flakiest pie dough that I’ve ever made. The top crust was crisp like a croissant and the bottom crust had no soggy bottom. This dough is made by hand and uses a folding technique to create layers. This is truly a case where a picture is worth a thousand words. This recipe is included in Food 52 Genius Desserts along with pictures of how to fold the dough. I don’t know why the pictures of how to fold the dough were left out of Bravetart, The recipe is on the Serious Eats site (with photos) here: https://www.seriouseats.com/2016/06/how-to-make-a-beautifully-flaky-pie-crust.html
    about No-stress all-butter pastry crust from BraveTart added on January 13, 2020

  • This was fine, but it was nothing like the khachapuri that I tasted in a Georgian restaurant. It seems that most of the khachapuri recipes use yeast. This one uses baking powder. The recipe makes 2 pies, so I just made half a recipe. The dough is made with bread flour, Greek yogurt, milk, salt, and baking powder. After kneading a couple minutes, I had to add about a Tbsp more yogurt as it became clear that I would never get all the flour incorporated. She also says to place it on a buttered baking pan and I wasn’t sure if this meant a sheet pan or a round cake pan or something else. I used a 9” cake pan and it worked fine, but I think a sheet pan would work better. I doubt I will make this again, but I will seek out a more authentic recipe.
    about Georgian cheese pies from Roast Figs, Sugar Snow (Updated Edition) added on January 13, 2020

  • This was fine, but it was nothing like the khachapuri that I tasted in a Georgian restaurant. It seems that most of the khachapuri recipes use yeast. This one uses baking powder. The recipe makes 2 pies, so I just made half a recipe. The dough is made with bread flour, Greek yogurt, milk, salt, and baking powder. After kneading a couple minutes, I had to add about a Tbsp more yogurt as it became clear that I would never get all the flour incorporated. She also says to place it on a buttered baking pan and I wasn’t sure if this meant a sheet pan or a round cake pan or something else. I used a 9” cake pan and it worked fine, but I think a sheet pan would work better. I doubt I will make this again, but I will seek out a more authentic recipe.
    about Georgian cheese pies from Roast Figs, Sugar Snow added on January 13, 2020

  • This is a very mild rye bread. Just as good as the basic recipe.
    about Rye bread from My Bread added on January 05, 2020

  • This was great (and very rich). If you love chocolate and coconut, this basically tastes like the best almond joy that you have ever eaten (with the addition of sour cherries and pistachios). This recipe is also included in Food 52 Genius Desserts. It is gluten free.
    about Coconut slice from Honey & Co added on January 05, 2020

  • This was great (and very rich). If you love chocolate and coconut, this basically tastes like the best almond joy that you have ever eaten (with the addition of sour cherries and pistachios). This recipe is from the Honey and Co Baking Book / Golden. It is gluten free.
    about Coconut slice from Food52 Genius Desserts added on January 05, 2020

  • This was great (and very rich). If you love chocolate and coconut, this basically tastes like the best almond joy that you have ever eaten (with the addition of sour cherries and pistachios). This recipe is also included in Food 52 Genius Desserts. It is gluten free.
    about Coconut slice from Golden added on January 05, 2020

  • I liked these, but mine did not look as good as Hirsheys. I made them as directed up through forming the dough balls. I then put them in a 9 inch pan and then into the fridge overnight. In the morning, I took the rolls out and left on the counter about 30 minutes before baking. I did like the butter and salt on top and thought they were best right out of oven. I did find them dense (like all the bread recipes in this book).
    about Buttermilk pull-apart rolls from Bread Toast Crumbs added on January 03, 2020

  • I made the chicken ruby curry. It was very good, but it is quite time consuming. I’ve had this in the restaurant and thought it was great. Mine really didn’t look like like the photo. My sauce was much thicker. It uses a lot of oil and I did end up removing some of it after frying the garlic as it just seemed like too much. Recipe is here: https://www.theguardian.com/food/2019/sep/07/four-classic-indian-recipes-dishoom-chaat-dal-salad-jackfruit-biyani-chicken-makhani-curry
    about Chicken Ruby from Dishoom: From Bombay with Love added on December 26, 2019

  • The flavors were great and this is worth a repeat. I’m usually ambivalent about sweet potatoes, but these were quite good. I agree that the marinade was quite thick ... more like a paste.

  • This is from the ”Again” section and it is made with the leftover celebration chicken with sweet potatoes and dates. You basically make a curried chicken salad (leftover chicken, sweet potatoes, dates, mayo, curry powder, mango chutney, almonds, scallions, salt and pepper). This was good, but the only thing new (for me) was adding the mango chutney to the salad. The only time that I’d had coronation chicken salad was years ago at Pret in London; I guess I didn’t realize chutney was on the ingredient list.
    about Coronation chicken salad from Now & Again added on November 20, 2019

  • I made half a recipe using 4 chicken thighs. A couple issues: 1) My dates were starting to burn at 30 minutes so I picked them out and put the mixture back in. 2) The chicken was done at 40 minutes. An hour would have been too much. I liked this just fine, but it is really just roast chicken and roast sweet potatoes.
    about Celebration chicken with sweet potatoes + dates from Now & Again added on November 20, 2019

  • This is from the ”It’s me again” section and it is the ”recipe” for the leftover double baked potatoes. Basically, you take the leftover double baked potato, mash it, dust in flour, and fry it. I used one of the leftover potato halves and it was a delicious breakfast.
    about Crispy, cheesy potato cakes from Now & Again added on November 20, 2019

  • I didn’t particularly like this. I think I just like cornbread unadulterated. I thought the cheese and scallions detracted from the corn flavor that I love. I took it out at 25 minutes as suggested by Alex and it was nicely baked. I also used a 10 inch cast iron skillet (she calls for 8 inch) and the 10 inch worked fine.
    about Skillet cornbread with cheddar + scallions from Now & Again added on November 20, 2019

  • I’ve never mixed in horseradish with baked potatoes and I don’t know why this never occurred to me. I liked this (what’s not to like ... potatoes, cheese, butter, sour cream). I cut the recipe in half with no issues.
    about Double-baked potatoes with horseradish + cheddar from Now & Again added on November 20, 2019

  • I thought this was delicious, but I agree the cardamom flavor is quite pronounced. I love cardamom so this was fine for me. You don’t need to break out a mixer for this and it comes together fairly quickly.
    about Classic apple cake (Fyriskaka) from Fika added on November 03, 2019

  • This recipe uses a similar technique to a couple of the apple pies in ”The Pie and Pastry Bible”, but it adds some cider thickened with cornstarch. The pie sets up beautifully and has a wonderful apple flavor. I used about 6 different types of apples. This pie was excellent, but I still prefer her ”Apple Crumb Pie” in ”The Pie and Pastry Bible” which has a streusel topping. It is fantastic.
    about Luscious apple pie from Baking Bible added on October 24, 2019

  • I’d made RLB’s cream cheese pie crust from The Pie and Pastry Bible years ago and had trouble with it; it always seemed to be a crumbly mess for me. I decided to try this recipe and it was very easy to handle. I went back to compare this recipe with the one in ” The Pie and Pastry Bible” and this one uses cream rather than ice water. Don’t know if it was the cream that made it easier to handle or if I’ve just got better at making pie crust over the last 20 years.
    about Perfect flaky and tender cream cheese pie crust from Baking Bible added on October 24, 2019

  • I liked this. This is a quick dish (assuming you make the caramel sauce in advance). The flavors are good and I enjoyed this over rice.
    about Coconut-kissed chicken and chile from Vietnamese Food Any Day added on October 24, 2019

  • I need to try this again and start checking at about 30 minutes. I used thighs and cooked for 40 minutes. The shallots were completely burnt and the mushrooms were charred to burnt, The chicken and potatoes had good flavor though.

  • I wanted to make these just for the novelty of making them. I agree with previous poster about being careful not to bake too long. 12 minutes of baking worked for me. I baked the first batch for 15 minutes and they were burnt and very bitter and ended up getting tossed. These were very good, but a bit of work for me.
    about Homemade Oreo cookies from BraveTart added on October 13, 2019

  • This was excellent. I used a blend of maitake and cremini mushrooms. I loved the galette dough; it was flaky and easy to handle. I served it as Dorie recommended ... with a green salad and a glass of wine. Very satisfying.
    about Mushroom-bacon galette from Everyday Dorie added on September 23, 2019

  • I loved this dessert. This is really all about the fruit and it is so easy. I usually make a cobbler where you cook the peaches and make the topping with butter. This was so much simpler. The only downside is that you need both cream and buttermilk, two ingredients that I don’t regularly have in the fridge.
    about Drop-biscuit peach cobbler from Everyday Dorie added on September 23, 2019

  • I used finely ground white cornmeal, frozen raspberries, and reduced the sugar by 25% to 150 grams (mainly because I was almost out of sugar). I baked this in an 8 inch pyrex loaf pan and that was also fine (although I needed to bake it an additional 5 minutes). I liked this with the reduced sugar and would probably make it again that way. I think it could have handled a few more berries.
    about Cornmeal-buttermilk loaf cake with berries from Everyday Dorie added on September 23, 2019

  • Delicious and very rich. I only had 7 cinnamon sticks (recipe calls for 10), but it was still good. It was nice with peach pie and would be terrific with an apple pie.
    about Cinnamon ice cream from Perfect Scoop added on September 17, 2019