hipcook's Profile

Joined: November 14th, 2009

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November 2nd, 2019

Sticky Asian Salmon from Sous Vide Supreme

I've been making an ersatz Asian-ish salmon for a long time, with a doctored Hoisin/vaguely teriyaki-ish glaze. This recipe doesn't have that level of sweetness in it, but my family reports that's a good... read more >

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hipcook's Reviews

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3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

The New Chesapeake Kitchen

By John Shields, David W. Harp
Johns Hopkins University Press - 2018

12th May 2019

Rhubarb Muffins : page 209

I don't particularly like rhubarb or muffins. But it's Mother's Day and my wife and son like both those things, so I roused myself and made them. They were really quite good!

The little chunks of rhubarb provide the balance that most bakery muffins seem to lack. They're particularly good warm while the rhubarb is still hot and soft. The batter is the right amount of sweet but not too much so.

The recipe says "walnuts", but I used pecans because, well, I always prefer pecans.

The recipe says it makes 12 muffins, but in my muffin tin it makes 16. The last 4 were prettier than the first 12; maybe the batter benefits from standing a few minutes.

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20th June 2019

Shortcake Biscuits : page 226

Excellent shortcakes. Just the right amount of sweetness while still having a good bit of biscuit texture to them. I let the dough get too wet and it was hard to work with, but that's just something to watch for next time.

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20th June 2019

Strawberry Rhubarb Shortcake : page 225

Frankly, I still don't love rhubarb. But I do like the fact that the rhubarb puree mixes with the uncooked strawberries in a way that preserves the fresh taste and texture of both, and doesn't go gloppy or overly sweet. The shortcakes are definitely a hit.

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