stockholm28's Bookshelf
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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.
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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.
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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.
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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.
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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.
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This was absolutely delicious. The roasted carrots with the peppery arugula, fennel, and tart dressing was delicious. I used mint and walnuts.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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When you don’t want to bother making ice cream with eggs, this is a perfectly good vanilla ice cream. I’ve made it many times.
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When you don’t want to bother making ice cream with eggs, this is a perfectly good vanilla ice cream. I’ve made it many times.
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When you don’t want to bother making ice cream with eggs, this is a perfectly good vanilla ice cream. I’ve made it many times.
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I loved the tomato filling. I had a lot of trouble with this pie crust. Even with an extra tablespoon of water. it didn’t really hold together. It did not roll out easily and I was really patching the dough.
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I liked this, but found it just a bit too sweet. It is a very buttery cake. I used buttermilk
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I made this with dry beans and hominy, so I started the day before and overnight soaked the beans and hominy before cooking them. The dish ended up taking a couple of hours between cooking the beans and the long cooking of the chili. Nevertheless, I liked this a lot and would make again when I wanted a chile with meat.
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I made half a recipe with chicken thighs. Chicken was very moist and I loved the charred spring onions.
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These fell apart when I was slicing them, but nevertheless they were quite addictive.