stockholm28's Bookshelf

  • I liked this a lot which is a good thing since I now have a large container of white miso in the fridge (checking EYB to see what else I can do with it). I cut the recipe in half and used chicken thighs. I didn’t find the paste too fiddly, but I simplified the recipe by grating the lime and just chopping the ginger finely. The thighs cooked a lot more quickly than the recipe notes, so I will cut down the oven time. I liked the crispy charred green onions and cilantro stems.
    about Chicken with miso, ginger and lime from Essential Ottolenghi added on March 13, 2019

  • I liked this a lot which is a good thing since I now have a large container of white miso in the fridge (checking EYB to see what else I can do with it). I cut the recipe in half and used chicken thighs. I didn’t find the paste too fiddly, but I simplified the recipe by grating the lime and just chopping the ginger finely. The thighs cooked a lot more quickly than the recipe notes, so I will cut down the oven time. I liked the crispy charred green onions and cilantro stems.
    about Chicken with miso, ginger and lime from Ottolenghi Simple added on March 13, 2019

  • The cayenne candied nuts were great, although I thought the proportion of sugar was too much and ended up adding an extra 1/4 cup of walnuts. I liked this salad.

  • This is a good weeknight meal as it is about 15 minutes of prep and 15 minutes in the oven. It was pretty flavorful for the effort ... ginger, garlic, soy, and oyster sauce. The leaves of the bok choy were a little overcooked for my preference. I used salmon and cut the recipe down to a single portion
    about Ginger-garlic fish parcels from Vietnamese Food Any Day added on March 09, 2019

  • This took 20 minutes from start to finish. The sauce really makes the dish. Will definitely make again when I want a quick meal.

  • Very easy and fast recipe. I used half the amount of shrimp to make the recipe for one, but kept the same amount of honey mixture.
    about Hot honey shrimp from Good Appetite at The New York Times added on March 07, 2019

  • I had most of the ingredients for this dish and some leftover rotisserie chicken, so I adapted this recipe. It tastes like you expect Chinese Chicken Salad to taste. The recipe is solid and tasty, but not unusual. I used crispy wontons from a bag (the kind they sell next to the salad croutons), because the last thing I want to do is deep fry a salad topping after getting home from work. I’m sure the just fries wonton wrappers would be great. The dressing makes a lot. I think it would probably too much (to my taste) for the salad. I made a full batch of dressing as written, but most of it is in the fridge. It is tasty and not too sweet. I did have to sub English mustard for Chinese. I used green cabbage rather than a combo of napa and red since that was in the fridge. I didn’t have any red onion, so upped the scallions.
    about Chinese chicken salad with crispy wonton skins from Cravings added on March 03, 2019

  • First, there is an error in this recipe. It should say 1 1/4 sticks of butter (the weight measure of 5 oz is correct). Stella Parks posted a correction on twitter. These pecan sandies are made with brown butter. They are quite easy. You don’t even need to break out a mixer as everything gets mixed into the brown butter. I baked these in two batches. The first batch baked for 15 minutes per the recipe instructions and these were overbaked. I baked the second batch for 13 minutes and I thought these were perfectly baked. They are quite addictive. They are definitely ”sandy”. I thought that the vanilla and brown butter dominated the flavor. The pecan was fairly subtle, but still noticeable. The cookie has 2 tsp of vanilla and I might be inclined to reduce it slightly to see if the pecan flavor might come forward. I did think the cookies were rather sweet, but would be afraid that a change to the proportion of sugar would alter the texture.
    about Homemade pecan sandies from BraveTart added on March 03, 2019

  • This is pizza topped with a cheese mixture (mascarpone, romano, anchovy, sage, lemon zest, and black pepper), green onions, and thinly sliced roasted potatoes. It is very rich. I liked it, but didn’t love it. I would have liked more dough with a slightly thinner spread of the cheese.
    about Pizza bianca with potato, anchovy and sage from Ottolenghi Simple added on February 21, 2019

  • This is pizza topped with a cheese mixture (mascarpone, romano, anchovy, sage, lemon zest, and black pepper), green onions, and thinly sliced roasted potatoes. It is very rich. I liked it, but didn’t love it. I would have liked more dough with a slightly thinner spread of the cheese.

  • This was a good and quick dish and it is really just a variation of pasta with pesto, with pistachios in lieu of pine nuts, pecorino in lieu of parmesan, and snow peas for extra fiber and greenery. I only made 1/4 of the recipe as it turns out that one of those grocery store basil plants only produces 12 grams of leaves and the recipe calls for 50g. I didn’t think the snow peas brought much to the party (the basil overwhelmed their flavor), but that may be more attributable to the low quality of grocery store snow peas this time of year. I think I would prefer this with sugar snaps. I also used fusilli rather than trofie.
    about Pasta with pecorino and pistachios from Essential Ottolenghi added on February 21, 2019

  • This was a good and quick dish and it is really just a variation of pasta with pesto, with pistachios in lieu of pine nuts, pecorino in lieu of parmesan, and snow peas for extra fiber and greenery. I only made 1/4 of the recipe as it turns out that one of those grocery store basil plants only produces 12 grams of leaves and the recipe calls for 50g. I didn’t think the snow peas brought much to the party (the basil overwhelmed their flavor), but that may be more attributable to the low quality of grocery store snow peas this time of year. I think I would prefer this with sugar snaps. I also used fusilli rather than trofie.
    about Pasta with pecorino and pistachios from Ottolenghi Simple added on February 21, 2019

  • This was so easy for a weeknight meal, but my dates were completely burnt and so was the marinade. The chicken and flavors were good. Next time, I will use a slightly smaller pan so the chicken pieces are closer together. I used chicken thighs and they were done before the 50 minute mark. I should have checked about 10 minutes earlier.
    about Chicken Marbella from Ottolenghi Simple added on February 16, 2019

  • This was so easy for a weeknight meal, but my dates were completely burnt and so was the marinade. The chicken and flavors were good. Next time, I will use a slightly smaller pan so the chicken pieces are closer together. I used chicken thighs and they were done before the 50 minute mark. I should have checked about 10 minutes earlier.
    about Chicken Marbella from Essential Ottolenghi added on February 16, 2019

  • The rum is a must. Mine were a little undercooked in the center. I thought they were fine, but not my favorite cookie.

  • Very quick to make. The peanut butter was fairly subtle. These were fine, but not my favorite.

  • I found these cookies interesting (in a good way). They have a very different texture (a little like a crumbly scone). The lime glaze is a must.
    about Cornmeal-lime cookies from Flour added on February 01, 2019

  • 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 chili 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