thekitchenchronicles's Bookshelf

  • This was okay. I thought it was a little sweet.

  • Absolutely adore this dish, and I now love gigante beans. Great umami flavor and a good zip from the lemon zest/juice. Definitely make this again.

  • Love this dish- it's summery like pasta salad but with very winter ingredients. Very bright and a good contrast of textures between the squash, radicchio and pasta. Also love roasting squash in oil AND vinegar- makes that nice Italian acrodolce flavor. Definite make-again.

  • Really unique- both in terms of mousse technique and flavor combo. Caramel + cinnamon tastes a little bit like coconut, and is delicious. The heavy cream + gelatin in the mousse technique makes a much thicker mousse than your standard egg white technique- it would be too rich for a chocolate mousse but it works here.
    about Cinnamon caramel mousse from Sweet Life added on March 10, 2018

  • This recipe worked well- the dough is nice and flaky (not doughy or tough which is my biggest complaint with most hamantaschen) and the filling is bright. Some of mine did fall apart in the oven so next time will pinch then harder and maybe give them another round in the fridge before they go in the oven.
    about Hamantashen from Book of Jewish Food added on March 10, 2018

  • There is nothing groundbreaking about these ingredients, but this recipe is DELICIOUS! Normally I don't like quinoa but this changed my mind- it's so bright and fresh and interesting, in terms of flavors and textures.
    about Broccoli quinoa salad from Lebanese Kitchen added on March 10, 2018

  • Great soup- the vinegar is a nice addition, and it comes together in about 30 minutes. Croutons on top are a must!

  • This worked really well for me- it was very thin and gooey, almost like an underbaked brownie, which I loved. Also really easy to make. I think baking time is pretty key- I could see this going from gooey to dry and unimpressive in a minute.
    about Swedish gooey chocolate cake (Kladdkaka) from Nordic Cookbook added on March 10, 2018

  • Basically a really interesting take on crab cakes- the sweet potato makes them less rich but just as flavorful, and the za'atar is a nice addition to the breading. So delicious with a good squeeze of lemon and some peppery arugula.

  • Great curry- a little spicy, complex taste and an unusual combination with the fish. Also really easy to throw together. It would be good with rice but I served it with the "Sur Fennel Step Bread" and it was a fantastic combination.

  • Really easy (though a bit time consuming with the rolling / folding / oiling) with interesting flavor- a little sweet and bursts of flavor from the fennel. They're tender and flaky with lots of layers. I ate them with the "Sur-style Peppery Fish Steak Tomato Curry (Marak samak)" and also with eggs for the rest of the week.
    about Sur fennel "step" bread (Muradef) from Food of Oman added on March 10, 2018

  • This is EXCELLENT. One of my favorite summer cakes ever. So simple to put together. It's so buttery and moist and substantial and perfect with some heavy cream and fresh raspberries. Also so simple to put together. Wrote about it here: http://www.thekitchenchronicles.com/2017/07/26/raspberry-whole-wheat-butter-cake/

  • This frittata is amazing- it's so smoky (smells like a barbecued potato chip) which actually makes it taste meaty and hearty. As others have said, you may have some leftover cauliflower so you can fit it all in a single layer. I wrote it up here: http://www.thekitchenchronicles.com/2017/07/31/smoky-frittata/
    about Smoky frittata from Plenty added on August 01, 2017

  • Great light dinner or lunch. Lots of good texture and flavor. Dressing is nice and bright. Looks fab on a plate with all the colors of the various salad ingredients. Wrote it up here: http://www.thekitchenchronicles.com/2017/05/02/soba-salad-with-lemon-miso-vinaigrette/

  • This has now become my go-to carrot cake recipe. It's really delicious- super moist and dense, which I love, and great spice. Cream cheese icing is spot on. Wrote it up here: http://www.thekitchenchronicles.com/2017/05/10/carrot-cake/
    about BA’s best carrot cake from Bon Appétit Magazine, May 2016 added on July 25, 2017

  • Great, go-to recipe for a simple dinner. Especially good for an easy summer meal. Lots of flavor especially compared to how easy it is to put together! Wrote it up here: http://www.thekitchenchronicles.com/2017/05/17/shrimp-baked-with-feta-garides-me-feta/

  • Truly an outstanding recipe. Incredible flavor and really quite simple to put together. Used garam masala I had on hand rather than making it from the book. Served it with the basmati with spinach and onion, which was buttery and delicious. Friends loved this. Wrote up the recipe/process here: http://www.thekitchenchronicles.com/2017/05/19/lamb-almond-dumplings-in-a-tomato-cream-sauce/

  • This has become my favorite risotto recipe. It's a little involved (it has you make your own broth from the shrimp shells and puree the asparagus stalks) but it's totally worth the effort for the layers of flavor it creates. Wrote it up here: http://www.thekitchenchronicles.com/2017/05/25/risotto-with-shrimp-and-asparagus/

  • I really liked this- the sauce was interesting but not too out there and it made for a much more substantial side dish than just green beans. Especially liked the addition of the nuts. I couldn't find fresh chervil so used half parsley, half tarragon and it worked well. Wrote it up here: http://www.thekitchenchronicles.com/2017/06/01/green-beans-with-freekeh-and-tahini/
    about Green beans with freekeh and tahini from Plenty More added on July 25, 2017

  • I really liked this- the sauce was interesting but not too out there and it made for a much more substantial side dish than just green beans. Especially liked the addition of the nuts. I couldn't find fresh chervil so used half parsley, half tarragon and it worked well. Wrote it up here: http://www.thekitchenchronicles.com/2017/06/01/green-beans-with-freekeh-and-tahini/
    about Green beans with freekeh and tahini from Essential Ottolenghi added on July 25, 2017

  • I made this as a poke-style bowl over sushi rice, with excellent results. Interesting flavors that really go together, easy to prepare and cost effective compared to similar poke bowls you buy! Wrote it up here: http://www.thekitchenchronicles.com/2017/06/06/yellowtail-bowl-with-citrus-and-avocado/

  • This is a stunningly good recipe and produces a seriously restaurant-quality meal. The crab is crispy and buttery and the coleslaw is a perfect accompaniment- tangy and minty. Really oustanding. Wrote it up here: http://www.thekitchenchronicles.com/2017/07/05/crispy-soft-shell-crab-with-chili-glaze-and-mint-coleslaw/

  • I really love these biscuits. They're very simple, hard to mess up and toe the line really well between sweet and savory. I ate them buttered alongside a southern meal and also with butter and jam for breakfast. Wrote them up here: http://www.thekitchenchronicles.com/2017/06/29/pecan-sour-cream-biscuits/
    about Pecan sour cream biscuits from Baking: From My Home to Yours added on July 25, 2017

  • One of my favorite Italian dishes, and great for vegetarian guests. Not as hard as it seems- a bit time-consuming but a lot can be done in stages in advance. Worth noting that both times I've made this, it made 2 dishes of 8 rolls each, not 3x8 as the recipe says... Wrote it up here: http://www.thekitchenchronicles.com/2017/07/10/crepe-cannelloni-with-mushrooms-and-zucchini/

  • Recipe worked according to plan but I didn't love the flavors in this - much preferred the similar chicken recipe from this book.