stockholm28's Bookshelf

  • Very simple recipe to highlight cucumbers and tomatoes. Worked well as a side with grilled chicken.
    about Everyday cucumbers from Deep Run Roots added on September 16, 2019

  • This was great. It makes a huge amount, but keeps well in the fridge. I add the arugula at serving time so that it doesn’t get that wilted texture. I think I prefer the Camargue Red Rice and Quinoa with Pistachio and Orange that is in Ottolenghi’s first book.
    about Rice salad with nuts and sour cherries from Essential Ottolenghi added on September 16, 2019

  • This was great. It makes a huge amount, but keeps well in the fridge. I add the arugula at serving time so that it doesn’t get that wilted texture. I think I prefer the Camargue Red Rice and Quinoa with Pistachio and Orange that is in Ottolenghi’s first book.
    about Rice salad with nuts and sour cherries from Plenty More added on September 16, 2019

  • This was quite good, but also very sweet and I felt the peach flavor was somewhat masked by all the sugar. Next time I will reduce the amount of sugar mixed in with the peaches.
    about Peach and raspberry crisp from Barefoot Contessa Cookbook added on September 16, 2019

  • This is a keeper, but I want to make some adjustments. I found it a bit too sweet so will try reducing the sugar slightly next time. I’d also like to try the variation with lime. It was very moist, but also light. It had a really nice texture. I froze some of it (individual slices wrapped in plastic wrap). They held up well.
    about Coconut lemon tea cake from Baking: From My Home to Yours added on September 03, 2019

  • This is a quick weeknight meal with leftover rice. I made this twice ... once as directed and once with a splash of soy sauce. I preferred it with the soy sauce.

  • The positive write-ups on chowhound got me to try this dish. This was delicious. I made it twice ... the first time as written and the second time I cut up an ear of corn and added it to the mix. I also loved it with the corn.

  • I liked how ”oaty” these were, but mine really spread a lot. Next time, I would chill the dough before baking and I’d place the cookies more than 2” apart. They were very sweet; I might try reducing the sugar a bit.
    about Triple-oatmeal cookies from BraveTart added on August 24, 2019

  • While I loved the scallops with the creamy grits, I wasn’t a fan of the cocktail tomatoes with this dish. I thought the tomatoes were too strong in flavor to go with the delicate flavor of the scallops. I made half a batch of the cocktail tomatoes which made about 2 quarts.
    about Cocktail tomatoes with brown-butter scallops from Deep Run Roots added on August 24, 2019

  • This was great. My ”sauce” was the consistency of grape jelly after chilling, so I needed to heat it back up to get it to a consistency where I could brush it (or rather spoon it) on the chicken thighs. This had great flavor. I’ve got a jar in the fridge and have used it a couple times when grilling chicken.
    about Blueberry BBQ chicken from Deep Run Roots added on August 24, 2019

  • I liked these. My only deviation was that I dipped the crab cakes in flour, followed by egg, followed by panko to get a nice, crisp exterior. The jalapeno, lime, and cilantro were fairly subtle and complemented the crab. I usually make crab cakes bound with a bechamel sauce, but this recipe was much faster.
    about Crab cakes with jalapeño aioli from Pati's Mexican Table added on August 24, 2019

  • I’ve had this on my list to make for some time. I subbed blackberries for the blueberries and only had 1.5 lbs so I made 3/4 of the recipe. I used an 8 x 8 pyrex dish and that was about right for 3/4 a recipe. I only had a very finely ground cornmeal which was not too flavorful. I think it would be better with a better quality cornmeal. This was very good, but I did not love it. I found the cookie crust too sweet for my taste. I prefer the very simple traditional cobbler that is made with a just slightly sweet shortcake-like topping.

  • I was out of garlic, so substituted a shallot; garlic would have been better. This is a good make ahead bean dish served at room temperature. I think the oil would have been better if the cumin and coriander seed had been added to the oil before the garlic. The seeds don’t have time to ”pop” when you add at the end.
    about Mixed bean salad from Jerusalem added on July 24, 2019

  • I made this based on Caitlin’s recommendation on Chowhound. This was excellent. It was a bit of work, but since apricots are pretty much only in season for about 2 weeks here, this was well worth it.
    about Roasted apricot and almond ice cream from Serious Eats added on July 15, 2019

  • I wasn’t so sure about this on first bite, but it grew on me and I liked it. Lime, ginger, and mint were the flavors that stood out and it was very fresh tasting. It took about 10 minutes to prep and 10 minutes to cook. I’d make it again when I wanted something different to do with asparagus and sugar snaps.
    about Asparagus and toasted cashew stir-fry from Modern Way to Eat added on June 15, 2019

  • Good technique. The chicken was just falling off the bone and it was very flavorful. I cooked for 2 hours.
    about Paprika-rubbed sheet-pan chicken with lemon from Dining In added on June 12, 2019

  • Excellent bowl, but there are a lot of components.

  • This was fantastic. The broth was so flavorful and with the spinach and sugar snaps, this is a very light and healthy meal. I did sub chicken broth for the water. This will be repeated.

  • Delicious and very easy. This will be repeated.

  • Delicious and very easy. This will be repeated.
    about Curried lentil, tomato and coconut soup from Ottolenghi Simple added on April 07, 2019

  • This is very quick to make. My chicken breasts were larger than 5 oz, so I split them in half lengthwise. This dish was fine (not particularly exciting). I would make it again if I needed a quick chicken dish that could be made from things I have in the pantry.
    about Ponzu chicken from Everyday Dorie added on March 25, 2019

  • This was very tasty. I might reduce the peanut oil a bit next time. With leftover chicken, this is quick to make. I added matchstick carrots, peas and asparagus to make it a complete meal.
    about Sesame chicken noodles from Cravings added on March 25, 2019

  • I ended up making this after deciding the whites of the slow-cooked poached eggs were underdone. This resulted in a fried egg with a pretty perfect yolk.
    about Fried slow-poached eggs from Momofuku added on March 23, 2019

  • This is an ingredient in the asparagus with poached egg and miso butter. I cooked the egg for 45 minutes and the water stayed between 140 F and 145 F the whole time, but I thought the whites were a little undercooked.
    about Slow-poached eggs from Momofuku added on March 23, 2019

  • This was excellent. I slow poached the eggs for 45 minutes and thought the whites were a little underdone. I ended up giving them a quick fry in the same butter that I used to cook the asparagus. While the yolk was just perfect, I think in the future I will just fry the eggs. I doubled the asparagus and was glad that I did as there is plenty of miso butter. This would be a great weeknight meal if you fried the eggs.