| From: 101 Cookbooks (reviewed 28th April 2012)An excellent soup. The ginger and sweet potato add a subtle depth without overwhelming the character of the greens. |
| Very nice satay marinade. I was making this for a child's birthday party, so I used approximately 7 tablespoons of brown sugar to balance the mild heat (the recipe calls for 5-6, which would have been fine for the adults). It was a big hit.
|
| From: All Recipes (reviewed 21st September 2014)Why have I not seen these before? They should be a staple of appetizer menus! Well, it says they're an appetizer, but we put them on sub rolls with lettuce, tomato, pickles, and remoulade for a vegetarian po' boy sandwich. (The brine of the artichokes, and their texture, is somewhat reminiscent of a fried oyster.)
I used panko bread crumbs, which didn't stick as well as I'd like - next time, either a finer crumb or I'll look into the battered recipes. I also only used enough oil to come about half-way up an artichoke heart. The timing stayed consistent, it was just 2-3 minutes per side. |
| From: All Recipes (reviewed 23rd April 2017)Chef John's blog and video point out that you really should use russets on this recipe, and sure enough, I think Yukon Golds were too waxy to get a good crust. That said, it's a really neat approach - potato cylinders are fried on one side to make a crust, and then braised in stock to complete cooking and add flavor. (I also suspect that the second side should get a longer fry than I gave it - but that's the side that's going to be in the braising liquid so I don't know if it matters.) It's more effort than just baking up some home fries, but I'm interested enough to try it again. |
| From: All Recipes (reviewed 5th October 2022)Terrific technique which I'm looking forward to trying with chicken and pork. I even overcooked the steaks to try and get enough color on the crumb coating, but the pounding out (and the coating) saved them from being rubbery. I did apply a second coating of crumbs, just massaged in by hand, to return some texture after pounding in the first layer. |
| Tater tots, bacon, blue cheese, cream of mushroom soup and meat. It seems ridiculous, but everyone I've served it to enjoyed it. And what's not to like? We usually substitute ground turkey for ground beef, and up the thyme and garlic a bit. |
| A pretty good take on the classic. Warm, smooth, and refined. I found it needed salt; that probably depends on how much is already in the stock you use. |
| Terrific meatballs. I'll definitely be using the technique of mixing panade with meat in the food processor, not by hand. These seemed to pay off my labor better than other meatball recipes I've tried. (The recipe also makes enough meatballs that I can get 2 or 3 meals out of it.)
The sauce is fine, but forgettable. I'll probably just open a jar in future. That may be a comment on the quality of my supermarket crushed tomatoes and tomato sauce. |
| Certainly the most Instagram-worthy chicken I've ever made; this was a pretty dish. And darn easy to boot.
Instead of tenting the bird, I just put the lid on my cast iron; I think that was a bad choice because the skin, while well browned, wasn't particularly crisp. |
| These are amazing cookies. Make me rethink what a 5-star rating should mean cookies. Lie to your wife and tell her they're too burnt to eat cookies.
How to describe them? Imagine a pecan pie in truffle form. Small, chewy balls of pecans and sweetness, with the perfectly addictive balance of salt.
The only problem with the recipe is that Shirley says they're "better made several weeks ahead." I don't doubt this is true for a minute. I do doubt that there are more than 10 people on earth who could let 40 of these survive in their house for a week.
(I'll also point out that they were so good warm, crunchy on the outside and still a bit gooey in the middle, that I seriously thought about devouring the whole batch then and there, pancreas bedamned.) |
| Shirley does it again! The texture on this gingerbread cake is about as perfect as I can imagine - moist and springy, chewy without being tough. It's dead easy and quick to make. Spice-wise, it is indeed "serious stuff" - my 5-year-old finds it "funny tasting." I was using blackstrap molasses and I'm glad I ran a little short; I think that flavor might have gotten excessive for my taste.
I'm tempted to play with sauce or icing options on this one, but the right play might be to stay simple and go with whipped cream or vanilla ice cream. |
| Solid recipe for a basic bacon cheeseburger. I do like the burger technique in this book. |
| Solid advice on how to make a good burger. I think my burgers have been too thick, not wide enough, and overworked, and following these steps may be helping. |
| For some reason, I didn't love these kale chips. They were crispy but maybe a little too much so; seemed a little grainy as they broke up in my mouth. (Maybe early season kale is different than late season kale?) That said, they did add a nice crunchy texture to the burger. |
| These were fantastic burgers. The shredded gruyere and caramelized onions made a fantastic rich creamy topping. Flavoring burgers with onion soup mix is kind of a throwback... but honestly, it still works. |
| I want to like the idea of this burger. But the directions for making chile rellenos were entirely too vague for me to follow successfully. They were greasy, the cheese leaked, it was a mess. Maybe if I learn to make a chile relleno first I'll come back to this recipe. The cumin in the burgers was a hit though. |
| Nice enough burger. (I used arugula instead of spinach, which was fine.) The instruction to reduce the lemon juice and red wine vinegar with the burgers is odd; it keeps the burgers from browning and the sauce gets lost. I wonder if it wouldn't be better mixed in with the greens. |
| The radish-cucumber sauce is a neat idea. I disagree with the recommendation to use a microplane grater; we wanted a slightly larger grate to give more texture. This would be a great condiment on a more flavorful burger (like a lamb burger, or something with more heat); on a standard ground beef burger it added freshness but not a lot of zing. |
| It's a neat take on a Thanksgiving burger - turkey, cranberry sauce, and blue cheese for some creaminess and spice. The apple I used added some generic sweetness but got lost; I wish I'd had a firm green apple on hand as called for. (Maybe I diced it too small to add any texture.) I made them slider-size; the recipe made 9 small burgers. Paying for a good blue cheese was worth it.
I thought they were only OK, creative in concept but still kind of bland. My family, however, enjoyed them a lot, so I may experiment some more to try and kick up the flavor and texture just a bit. |
| Good burger. Will make again. Cheese, sauteed greens, and caramelized onions combine to make a soft, succulent topping for a burger perfect for a winter's night.
Also a very forgiving concept - I used spinach instead of Swiss chard, which worked well, and American cheese instead of chevre, which played the role like a pretty good understudy. I only used half the red wine vinegar called for, because I wasn't sure how close I was to the right amount of greens; in retrospect I could have used a heavier hand. The recipe calls for serving on French rolls; a nice chewy-crunchy bread would have been better. But on a standard hamburger roll, they were still good burgers. |
| Didn't follow the recipe exactly, but come on, it's egg salad; make it the way you like. It added some pleasant creaminess and a hearty egg flavor to the burger, but on its own, I don't think I'd do it again.
However, I'd also made some sauteed spinach, inspired by the Is This Your Chard? or Sit And Spinach burgers. And together, they worked really well... the egg salad plays a role very similar to a rich mild cheese, while the greens bring the acidity and complexity. (And in my case the garlic and shallots.)
So I'm giving 3 stars for the recipe, but I'd rate the concept that egg salad can go on a burger 4 stars. |
| Cole slaw as a burger topping was OK. I like mayo on my burgers anyway, so cole slaw isn't much of a jump. Could have used some acidity - something like capers or a pickled jalapenos or a diced pickle might be interesting. The Worcestershire in the burgers got lost, though... I'd seriously increase it, or leave it out. |
| Good burger. Hit with my kid, so we'll be doing this again. I thought it was a little indistinct - the sweet potatoes and candied bacon are certainly nice, but they didn't exactly come together. Next time, I'll look at my sweet potato recipes to see if some kind of spice might help the pieces work as a whole. Even something like a piece of lettuce for texture would be good. |
| I was excited for the "borscht on a bun" concept of this burger. And ultimately, the beet slaw was pretty good (if underseasoned) and it was a pleasant burger topping.
But the poor rating is because the recipe isn't specific enough. How large is a large beet? How big is this head of cabbage that I'm supposed to use 1/4th of? 1 or 2 large carrots... well, which is it? I ended up with enough to top 10 burgers easily, but the recipe claims to make 4. This is going to take more experimenting to find the right proportions of ingredients. I suppose the lesson is that slaw is not a science and you should use the amount you want, and be glad for leftovers. |
| From: Boston Globe (reviewed 10th March 2019)We're doing a winter CSA box, which is bringing a lot of winter veggies into the house which we don't actually buy by choice very often - turnips. rutabagas, and so much kale. We know we like colcannon and planned to make some for a St. Patrick's Day party, and my wife found this version which has the kale standing in for cabbage and adds some other root vegetables to the potatoes.
I'd have liked it with some bacon or ham, and I think it could use a little more dairy than we used. But I really liked the mix of veggies. |
| From: Buttermilk (reviewed 9th October 2016)Fresh buttermilk cheese is a wonderful thing - a very slight bit of effort for an appetizer which always impresses. I've tended to serve fresh cheese on the sweet side, but this goes spicy with ginger, jalapeno, and pepper. It was a big hit as both a dip and a topping for chili. We liked it with more ginger than originally called for. |
| From: Buttermilk (reviewed 9th October 2016)Most of the recipes I've seen for fresh cheese call for a mix of buttermilk and whole milk. This one calls for straight buttermilk, with half-and-half added at the end to moisten the curds. Simple and delicious. |
| From: Cafe Delites (reviewed 25th February 2019)Basically a blackened steak recipe, made in bite-size portions. This was a hit in my house, though we found using a commercial Cajun seasoning and slightly less meat than called for led to being significantly over-salted. I'll be more moderate next time. The garlic butter at the end was a good touch.
We served them like little lettuce wraps, just putting each bite inside some spring-mix size lettuce leaves. They'd be nice on a flatbread or in a tortilla too, or maybe atop some rice. |
| From: CD Kitchen (reviewed 8th February 2015)This is a fun take on chili - relatively mildly spiced, so that the flavors of lamb and black bean shine through. I've made it with both ground lamb and stew meat; stew meat is better but, to me, it's less chili-like. (That might just mean I need to cut the stew meat smaller.) I find it benefits from significantly longer cooking than the recipe calls for to reduce the broth. In another printing (in the Washington Post ages ago), I found the suggestion that it should be garnished with lime, which is a terrific suggestion. A little acid really wakes this dish up. |
| The recipe I use for my "old family recipe" fried chicken. Shhhh... don't tell anyone! Although with some crowds, I up the garlic and hot sauce in the marinade, it's just about perfect - flavorful, with a serious, crispy crust. It looks darker than the Colonel's - you might even think it's overcooked - but don't worry, it's delicious. This is the recipe that taught me I like making fried chicken just as much as eating it. |
| A nice take on crab salad - mild and not too mayonnaise-y. The addition of diced hard-boiled eggs is interesting. The filling repurposes nicely - we served it as a dip with slices of baguette, and then again as a topping for a cheese omelet. |
| A relatively simple and very rich recipe for oyster stew; it's our family "go-to" recipe. Feeds a crowd - I frequently find myself scaling it down. I need to remember to use a light hand with the cayenne pepper; its lingering heat becomes overpowering easily. |
| I think of thyme as pork's best friend, but this recipe shows that sage might be a close second. I found the garlic flavor was a little lost, given the effort of studding the ham with slivers. We had a smaller ham than called for (4.75 lbs) and found the 20 minutes per pound timing turned out a well-done roast - a few more minutes would have made it downright dry. A brine, or a closer eye on the roast, would have been nice.
The apples worked very well; reviewed separately. |
| Growing up, when my parents went out for the night, we'd often get Stouffer's escalloped apples as a dinner treat. This recipe doesn't have the same thick, syrupy sauce as the frozen one, but it does feed that same memory for me.
It's a more grownup recipe - there's no sugar added past the apples and cider, but if you pick sweet apples, that's plenty. I could have a lot of fun playing with the size of the apple slices; a thin slice might be "like a spiced apple sauce" as described; I used rather thick chunks of apple (one chunk to the bite) to a heartier effect. |
| Very nice remoulade sauce. The green onion and celery add a freshness which works well. |
| I didn't follow the recipe exactly, substituting about a pound of smoked Polish sausage, a pound of gator, and a pound of crawfish tails, for the 4 and a half pounds of meat otherwise called for. (I also used 1/3rd of the hot sauce, so my 3 year old would eat it.) I think it did miss the flavor of the ham, frankly. But the sauce is excellent, hearty and heady with herbs and spice. Definitely will keep experimenting with this as a base. |
| I am not a fan of egg nog, but this is a pretty pleasant alternative for a holiday cocktail. The Brennans say to serve it ice cold, but given that it's basically milk and vanilla with some booze, I think warmed up it would make a lovely Christmas nightcap. |
| Really, this is a 5 for the pie filling, which is delightfully reminiscent of a New Orleans praline. Nuts, butter, and of course sugar, but not that cloying gelled filling which so many pecan pies have. (A friend suggests this may only be because it hadn't been refrigerated between baking and serving, and she could be right.) But a 3 for the oil-based pastry crust, which shrank surprisingly during the blind bake and was a little thicker on the bottom than we expected. |
| I am truly shocked at how easy this classic dish is. My caramel technique needs work, and this dish comes together fast so mise en place is essential, but I will be returning to this recipe. |
| Terrific recipe. Should go into my frequent rotation. I didn't let my roux go quite long enough, and I would have liked a little more of that deep dark flavor, but I bring this up because even with a roux that was more milk chocolate-colored than brick, it was in the right neighborhood. The flour on the chicken also lightens the roux and adds thickening - I found it took ~7 cups of stock, not 6, to get the desired consistency and even then it got gloppy when cold.
Similarly, I think there's room to be more aggressive in the seasonings. As written it was fine, but I noticed people adding hot sauce and salt and black pepper at the table. Again, that depends on a lot - the stock, the degree to which you season the chicken, personal preference. |
| Pretty darn good fritatta, really, especially for a "cooking with kids" book. I did make a half-recipe... except for the bacon, which I left at its normal proportion. (Which might mean this recipe should call for some salt and pepper in its normal proportions.) |
| It's a yogurt parfait; it's as good as your yogurt and berries are. But it's also a dish my kid can put together entirely on his own, and experiment a little with plating artistically. So points for that.
(Don't tell Williams-Sonoma, but we found that my highball glasses are just about the perfect size for a yogurt parfait.) |
| It's "pigs in a blanket"; there's not much to it. But heck, it was fast and let me cook with my kid. (His review was that he'd rather figure out how to do corn dogs at home.) |
| Dead simple, but a pretty pleasant summer dessert. I might do a large chop instead of a slice next time; as the bananas cook they can become a little chewy (especially if they're not perfectly ripe yet). |
| From: Cooking (reviewed 20th August 2018)A quick dish that's a good combination of flavors. The recipe could be more specific in places; when I make this again I'll be careful to keep the heat closer to medium, and to chop the kale a little smaller than I did this time. I also might have enjoyed a little more anchovy and garlic, and less pepper, but obviously those are portions which might change dish to dish and person to person. |
| Reasonably good cure. I used it on ribs and found it a bit too salty for my taste, but my family thought it was fine. Nothing revelatory here, but for a cure, that's not a bad thing. |
| This was a big hit in my house! I had to do a fair bit of improvising due to the lack of ingredients like tamarind sauce and plum vinegar at my local mega-mart, but the overall flavor worked as a not-too-thick barbecue sauce with a distinct fruity note. It was good on ribs, but I bet it would be terrific with poultry (or a larger cut of pork).
I'm still trying to decide what I think about the fact that this is a sauce which requires a lot of ingredients and a lot of chopping. It makes a lot of sauce - I'll probably make it in a pot, not a pan, next time - so perhaps the work pays off in volume. |
| From: Cook's Country (reviewed 20th July 2014)"Crash Hot Potatoes" from the Pioneer Woman Cooks website are a standing favorite in my house. This recipe puts a massive amount of salt into the boiling water for the potatoes and brushes them with malt vinegar before and after roasting, evoking the flavors of a good salt-and-vinegar potato chip. And suddenly, one of my favorite potato preparations becomes my absolute favorite, hands down, undisputed King of Potatoes.
As usual, I cheated - it's just so much faster to microwave the potatoes and boil them, and salt before they go into the oven. I probably need a heavier hand with the salt. I also used gold potatoes instead of red (because I prefer them), and cider vinegar instead of malt (because it's what I had). Malt vinegar probably would be better. |
| From: Cook's Country (reviewed 4th October 2016)Steaks are dry-brined with a mixture of 4 parts sugar to 3 parts salt. Fun technique and one I'll be using again. Note to self: the amounts of rub listed really do assume thick steaks; thinner steaks need significantly less rub. (Which should have been obvious, but wasn't.)
I made it under my broiler, which was fine, but I didn't get quite the caramelization I was expecting and it did a number on my cast-iron grill pan. |
| A pretty nice, basic technique for brining and roasting turkey. After a couple of years of trying to infuse the turkey with various flavors of fruits, spices, and bacon, a straightforward turkey-tasting-turkey was a nice return to roots.
I do think they estimate too little time for cooking the bird, or they assume it's a lot closer to room temp than mine was when it went in the oven. The important thing to remember is, brining is designed to make the bird tolerant of being "overcooked". |
| Steaming the potatoes instead of boiling them really does seem easier. I have to admit that I wimped out at the idea of getting out the food mill, and just used the potato masher. It turned out OK, but I do think breaking the potatoes more would have helped them be fluffier. (Also, I note that the butter and milk are added separately, instead of together like every other mashed potato recipe I know.)
All that said, there's nothing but potato flavor in this recipe. Fine, if that's what you're looking for, but I like mashed potatoes rich with dairy and other flavors. (If I wanted potato flavor, I'd eat them baked.) So for me, it's more a recipe that illustrates a technique, than a finished dish. |
| We participated in the testing phase for this dish, and it was an interesting take. The flavors are definitely lighter and more distinct than the beef stroganoff of my past... it's a classier, more refined dish. It bears almost no resemblance to stroganoff a la college cafeteria, that's for sure!
Or, put another way, if you _like_ stew-like beef stroganoff, this isn't it. I do prefer a heartier approach, and I already have an easy recipe for that from the Fagor pressure cooker manual, so while this is a good and pretty easy recipe, it won't be going in my personal heavy rotation. |
| Nice combination of flavors, straightforward stir-frying technique. I might increase the ginger next time. |
| There's not a lot to this recipe - get thick-cut pork chops, brine them, cook on a 2-level fire. I found the timing a little short, but I was cooking on a windy day at about 60 degrees F, so my grill was cooler than it will be in July.
But it's a 5-star recipe for me, because these pork chops were every bit as good as any I've had in a restaurant. Tender and juicy with a nice smoky flavor (and a hint of the BBQ rub I used for a spice). I'm always afraid that pork on the grill will either be shoe leather or burnt on the outside, raw in the middle, but with this technique, I see how some of my summer nights will shape up. |
| I was impressed with how high these pancakes were. Admittedly, I like my pancake batter a little stiff, but this batter hit a sweet spot of being workable and still substantial. The flavor is creamy and sweet, if a bit plain. The method of putting the batter on the griddle and then adding berries is the only way to go.
|
| From: Cooks Illustrated (reviewed 1st December 2013)This is a very refined, light and custardy sweet potato pie. It has good sweet potato flavor, with a strong hit of bourbon and an eggy-milky sweetness which reminds me of egg nog. I'm partial to the rustic, dense version of sweet potato pie, but this uptown version is definitely a recipe I'll make again. A friend suggested it was lacking pecans, and we agree - a layer at the bottom of the pie would be a fantastic surprise.
(Disclaimer: this is not a review of the pie crust, because I used store-bought.) |
| From: Cooks Illustrated (reviewed 19th October 2015)Good technique here for pan-seared shrimp, with a variety of glazes. We've tried all 3, and the chipotle-lime is our favorite - tropical and sweet, with just a bit of spice. Could serve as a great appetizer, an ingredient in shrimp tacos, or as a main course on its own. |
| From: Cooks Illustrated (reviewed 26th November 2017)Every year, at Christmas or Thanksgiving, my wife says "we could make glazed carrots" and I say "we don't have a glazed carrots recipe" (meaning "I don't really like cooked carrots.") And she says "yes we do, the Cook's Illustrated one" and I say "I have no memory of what you're talking about." And then we make this one, and the strong hit of ginger balances the rosemary really well and gives needed complexity to its restrained sweetness.
And I say "you were right, honey, these are really good."
And she smiles, knowing I'll forget about them before next year. |
| I love cacio e pepe, and I'm pretty sure this is the first recipe for it I ever tried. It's worth hunting down the video on this - the tempo at the end is a combination of do all the steps in quick order, so you don't lose your heat, but you pour the pasta water into the cheese slowly (and the same is true of the sauce over the noodles).
If I owned a fine grater blade for my food processor, I'd make this more often. Grating 6 ounces of pecorino romano is a job. |
| A good example of the double-cooking method of mashing potatoes. It's never let me down, and it's easy enough to mess with the recipe if you want to. |
| From: Epicurious (reviewed 29th November 2011)Coming up to Thanksgiving with a small number of sweet potatoes and one butternut squash in the house, this recipe was a great find. The squash adds an interesting texture to the smooth sweet potatoes, but the flavors are completely complimentary.
I'd disagree that this is a "lightly spiced" dish. It's very pleasant, but the spices of nutmeg, cinnamon, allspice, and ginger are pronounced. I enjoyed the zing it brought to the table (and it's certainly not hot or unbalanced), but it's not subtle. |
| This is my absolute favorite party recipe. It's invariably a hit, and it has a classy French name and comes from a famous chef. Little does anyone suspect that the whole recipe is "throw all the dairy in your fridge into the food processor, with a splash of wine and some garlic." Voila, cheese dip - simple and bulletproof.
The recipe will change slightly every time you make it, based on the combination of cheese you have on hand. If it seems too sharp, you can add butter or sour cream to gain sweetness without sharpness. And someday, I will remember that my food processor takes ages to break down a solid brick of old Parmesan cheese, and anything that hard should be grated first.
I first saw Jacques Pepin do this recipe years ago on PBS - I remember it as the series with Julia Child, but perhaps it was the one with his daughter Claudine. Either way, I'm thrilled to have a copy in his cookbook. |
| Another entry in my collection of "Pepin recipes which look more complicated than they are." This would be a great vegetable for when company comes over... it looks classy but requires only a hair more time and attention than boiled green beans. |
| I like this recipe because it says that sometimes, you just let the meat speak for itself. Everything doesn't need a fancy-schmancy preparation; this 5-ingredient preparation is perfectly capable of standing next to the 10-ingredient dish on the same page.
I also appreciated being introduced to savory, not an herb I'd cooked with before. I couldn't get fresh savory in our supermarket, but the dried herb tastes a little like a lot of things - a peppery note, a rosemary-like flavor, a hint of a warm herb like thyme. I want to play with that particular ingredient more. |
| Straightforward to be sure, but a satisfying base for plenty of experiments. Alone, they'd work as a side dish. Pepin himself suggests that you could add sausage and chicken and call it cassoulet. Americans might be thinking of white bean chili. My wife added a quart of chicken stock and turned it to soup. I'm sure we'll be returning to this versatile base. |
| Another simple approach from the master. Searing the chops over high heat and then allowing to finish in a barely-warm oven (instead of rest on a table) is a smart technique which should save a lot of people from leathery pork chops. Unfortunately, making this inside in a pan instead of outside on a grill, I got occasional tastes of burnt oil. I wonder if I could have avoided that by putting them on a rack in the oven instead of in the pan. |
| Hash is comfort food; it turns stretching the meat or using up the leftovers from an act of necessity to an act of love. Pepin hits that note just fine with this recipe.
That said, I found this recipe under-spiced. It wanted more Worcestershire sauce, and for my taste, more Tabasco. Of course, this will vary depending on how the pork roast was prepared. (I also suspect that I'd prefer the more mild flavors if I'd had it for breakfast instead of dinner.)
I had trouble getting mine to brown, even going a little longer on the time than stated. Perhaps my "medium" heat wasn't high enough. I wonder, though, if I over-worked the potatoes and caused them to steam more than saute, or if this is a problem with the thin slices of potato called for. |
| A fast, basic preparation of sweet potatoes. Pepin treats it as a side dish, but you could also imagine it as a base for something like a hash. |
| A nice rich tomato soup in just about an hour, all told. At my house, the first question was whether we could make enough of it to can, and just stop buying canned tomato soup all together. (The butter is added just before serving, so it looks like the answer is yes.)
I don't buy "fresh" tomatoes in the winter if I can help it, so I used two 28-oz. cans of whole stewed tomatoes, drained, and it worked just fine. I must admit I'm looking forward to tomato season to see how it turns out with fresh. |
| Not at all what I was expecting, this is a delicate European savory custard flavored with pumpkin, not a pumpkin-forward American side dish. Tasty, but IMO in need of tweaking. I'm imagining using a lot more than 15 ounces of pumpkin, and an herbal note like rosemary. (On the other hand, I used a smoked gruyere, which some people found dominating - I'll go with unsmoked next time.) |
| For some reason, this cake came out really dense and dry last time. It was tasty enough, but not quite what we were expecting. The icing, however, is magnificent - buttery richness balancing sweet with just the right fresh kick of orange. |
| This is the recipe which convinced me I'd spent my money well on a pressure cooker. It's just as good as any coq au vin I've made, but it's ready in well under an hour instead of after a 3-hour braise. And frankly, a lot less work than some of the deconstructed "weeknight coq au vin" recipes I've seen.
One thing - don't skip that step where it says to brown the chicken before adding the wine. Or do skip it, and when your chicken comes out purple, call your geek friends and declare it "Romulan Chicken." Tell them to bring the Saurian brandy. Purple chicken tastes as good as brown, but, well... it's purple. |
| Another revelation from the pressure cooker manual. A quick recipe that turns out tender beef and fully-flavored sauce. Since cooking this one, I've tried a couple of "quick stroganoff" recipes - and all were more work than this way.
Also the recipe that taught me to watch the heat in a pressure cooker like a hawk. The first time I tried this recipe, I scorched the beef a bit but chose not to wash out the pot. Wrong choice. The bitter flavor of burnt meat smoke was infused into every tender bite. Since then, I've been careful that any error gets completely washed out of the pot before the recipe continues. |
| A serviceable recipe from the pressure cooker manual. It's a light stew, appropriate for a spring or summer dinner, with only meat and sauce. I made it with a beef flank steak instead of lamb stew meat and it worked just fine. It might benefit from an herbal note - maybe a bay leaf. |
| I usually think of chicken stock as an all-afternoon project, one where I break out the biggest stock pot I own and all the frozen chicken carcasses I've been saving for months, then boil (and cool) for hours. This recipe is a completely different take - with 2 pounds of chicken bones and 30 minutes at pressure, you get 6 cups of stock. Hopefully, this recipe will help with my freezer space, and lead to me eating more soup. |
| I've been reluctant to try the "roasts" in the pressure cooker cookbook - but since my favorite pork roast recipe is really a braise, I thought this one was worth a shot.
And it's well worth it. The pork came out perfectly moist and tender. The herbs added intense and complimentary flavor. I used small sweet potatoes, which came out pretty mushy but were still a hit.
If I have a quibble with the recipe, it's that it makes a very small amount of very tasty gravy (which ended up as sauce on the potatoes). I'm wondering if upping the liquid would make enough sauce for the meat. |
| A passable pot roast in half an hour of cooking time. The flavor is good, but my attempt turned out dry. I suspect this has to do with which parts of the roast were covered in liquid and which weren't.
I'll probably make it again for the convenience, but I have other pot roast recipes which pay off the long braise with superior flavor and texture. |
| A very nice take on the French classic. I used a round steak instead of stew meat, which broke down into a tender stew. The sauce is luscious and rich (probably because it's finished with a half-stick of butter...) |
| Another winner for the pressure cooker! Admittedly, I was on a "cleanout the freezer" binge and used nearly double the meat called for. It turned out a luxurious stock, with a fraction of the time and energy used on the stovetop. |
| Thoroughly enjoyed this low and slow approach to lamb. The marinade gives wonderful onion, garlic, and paprika flavors to the lamb without overpowering. I wish I'd had even more rosemary sprigs on hand to smoke with - the smoke was delicious, but I think it was lost in the apple wood I used as well.
One point - the timing is for a grill-smoked leg of lamb. In my water smoker, the timing was more like 4 hours. I do expect the marinade would have become a very nice rub, but slow smoking gave me a delicate texture, rare but fully done, which was just to die for. Worth the wait. |
| From: Fitocracy (reviewed 21st October 2013)Sweet potato, brown sugar, and cinnamon... what's not to like? It's a classic flavor combination and a lot less work than sweet potato pie.
However, mine also turned out dry. Not unpleasantly so - just a consistency I associate with roasted vegetables, not dessert. Part of the problem may have been that I microwaved the sweet potatoes. Boiling or steaming may have left more moisture in them. But then they're sauteed and baked, so maybe not. I was tempted to add a liquid (maybe orange juice, maybe bourbon) to get a syrup started. I also cheated and used panko instead of fresh bread crumbs; that would have left a bit of moisture too.
Everything came together when my wife pointed out that it needed a scoop of ice cream. (Ben & Jerry's Peach Cobbler, to be precise.) There's the moisture, and a contrasting texture and temperature. Of course, you won't get that kind of advice when you get recipes from a fitness site... |
| We make this without the addition of apples; the cider provides enough of an apple taste to the bread. Very nice loaf, hearty without being overly dense. |
| From: Food Wishes (reviewed 12th July 2020)This was a delightful and easy shortcake recipe. These shortcakes seemed sturdier than the crumbly ones I often make. (That may be because my dough was too wet, but they turned out fine anyway.) |
| From: Food Wishes (reviewed 29th October 2020)If, like me, you always seem to end up with more winter squash than you actually want, this is a pretty neat approach. I took some liberties with the recipe, and can report it works pretty well as a technique. Specifically I used tasso instead of ham, which worked wonderfully and points me to the idea that any strongly-flavored meat might work well. And I used supermarket cheddar which I suspect did not work as well as the specified Gruyere. I'm not sure whether the answer is better Cheddar or sticking with the recipe.
I also used a mix of smaller butternut, acorn, and delicata squash, because that's what I had on hand and quite frankly I can only barely tell the difference. Delicata is probably too delicate for the scoop-and-stuff procedure; I broke too much skin on one half and ended up just peeling it.
Personally, I think that re-stuffing the shells is fiddly, annoying work, and I'm tempted to do it as a casserole in future. In the shell is a pretty plating, though. |
| From: Food Wishes (reviewed 6th December 2020)Is this "the best egg sandwich" I've ever had? It is not. Is it better than 80% of the omelets I've had, and 90% of the omelets I've made? It is. It's a wonderful exercise in textural contrasts, with soft cabbage, crispy toast, and carrots which still have a little crunch. |
| From: Food Wishes (reviewed 2nd June 2022)This is a remarkably simple technique for a delicious fiery pepper puree. You can make it with green hot peppers (poblanos and jalepenos are more available to me than fresnos); the color gets muted but the flavor is still delightful. I'm considering draining my next batch in cheesecloth to get a pastier consistency, but honestly, the looser texture is fine with me. |
| From: The Food Network (reviewed 22nd February 2010)I think of gnocchi as a rich, hearty dish, and this is one. But with the fresh flavors of lemon and thyme, it's also light and fresh. I don't quite get how that's possible, other than with a fabulous balance of kinds of flavors. It's very important to give the dish a few minutes at the end to "allow flavors to blend" - this is a dish that actually improved markedly over a couple of minutes, basically as the lemon got less aggressive. |
| From: The Food Network (reviewed 22nd February 2010)A hearty dish which comes together with a lot less work and time than I thought it would. It's almost a 4-star recipe, but I'm dinging it a bit because the gravy didn't thicken in the oven as much as I thought it would. (It's my fault, though, that I gave the sauce more time in the oven and the chops got tough.) I didn't have a Vidalia onion, so I used one medium-size white onion. The flavor worked, but it would have been more "smothered" if I'd gone for 2 onions. |
| From: The Food Network (reviewed 26th February 2010)More of a technique than a "recipe", really, but I have to admit that I would have tried to split the trout into 2 fillets if not for this recipe telling me to pan-fry it whole. I suspect that frying both sides with their skin keeps the meat moist and avoids sticking to the pan. |
| I'm in favor of anything that makes me break out the pressure cooker. This is a pretty quick approach to the classic dish, although I suspect getting the dumplings the right size is just a matter of repetition. |
| A nice approach to comfort food. Hearty and rich, but simple and appropriate for breakfast, lunch, or dinner. Saves well. |
| One of my go-to desserts for parties. It's tremendously easy to make, and to make ahead. It takes well to virtually any flavor that goes with chocolate - the recipe calls for coffee liqueur, but straight coffee, hazelnut liqueur, and berry schnapps all work well. Plus, the tofu is 100% hidden, so there are wonderful elements of a prank in it. Bring it to a barbecue or other festival of cooked meat, just to watch your friends' faces. |
| A terrific cabbage treatment, easy to whip together and finding the balance between bringing out the sweetness of the vegetable without turning it into mush. However, I do think Alton's definition of a "small" head of cabbage must be smaller than mine... I sometimes end up feeling the cabbage didn't get enough dressing. |
| From: The Food Network (reviewed 8th November 2010)The taste on this was fantastic - peanut butter and jelly plus a glass of warm, vanilla-scented milk, all at once.
But the pudding didn't come out right for me, I think because "half a loaf of challah" isn't a very clear measurement. I definitely should have added bread; I got something loose, more like pudding than bread. I also suspect I should have chosen a more rustic loaf of bread; the dense, soft loaf I used pretty much disintegrated at serving. |
| From: The Food Network (reviewed 9th January 2011)A perfectly serviceable recipe for a sugar cookie base for cutout cookies. I found the dough a little too dry; perhaps it's the hazard of winter baking.
And don't tell your 3-year-old it's time to use the cookie-cutters before the dough is made! Unless, of course, you were looking forward to him asking at every step whether it's time. (See also sturlington's review of what I assume is the same recipe but in a Nigella cookbook...) |
| From: The Food Network (reviewed 13th January 2011)Alton, you know you're my boy. There are terra cotta tiles in my over because of you. I eat barbecued tofu because of you. But, my friend, sometimes you just gotta rein it in.
Like this steak recipe. I mean, it's broiled steak! The point is simplicity. And here you go telling me to move the dang oven racks after 10 minutes of cooking. Not the steaks, the racks! I don't know what dinnertime looks like in your house, but in mine, it doesn't involve messing with hot oven racks.
Maybe I'm overreacting. But let's try a little less "mad" in your "mad genius."
|
| From: The Food Network (reviewed 2nd February 2011)Simple, inexpensive comfort food. Make it with your favorite sausages - our experience is that generally high quality is more important than the flavors of "Italian" sausage. I do wish it made a little more sauce, and I find it usually needs salt (though that may reflect the sausages we use).
Presumably, this is the same recipe as the one in the Nigella Bites cookbook. |
| From: The Food Network (reviewed 5th February 2011)We call this kind of recipe "refrigerator Velcro" - make it once to get the flavor profile, then in the future use the basic recipe as a background for cleaning leftover meat and veggies out of the fridge.
It's not exceptional or authentic, but it is tasty and quick, and it turned a dish I thought was restaurants-only into something I can pull off for a quick weeknight meal. That counts for something. |
| From: The Food Network (reviewed 28th February 2011)Short review: classic comfort food, with absolutely picture-perfect mashed potatoes. I think this has just become my go-to method for mashing potatoes.
Snark review: the recipe is basically melted butter and milk with enough potato, cabbage, and pork to hold it together. Clearly, that's a 5-star recipe.
Quote of the night: me: "I'd like to try it with ham; I think the bacon is taking over." Wife: "And what's wrong with that?" |
| Interesting take on cole slaw, with cauliflower playing the part of cabbage, and a flavor profile that's close to tabbouleh with its mint and parsley. I suspect it's a little overly salty, although that diminishes as the vegetables purge and the salt works its way more evenly through the dish.
It is important to break the cauliflower into reasonably small florets - I didn't, and ended up with slices of cauliflower which were a little bigger than I wanted. They broke up by hand easily enough, but it was a step I wouldn't have needed if I'd done a better job of coring and breaking up.
I also substituted pecans for pine nuts, because, frankly, I'm not crazy about pine nuts. My wife pointed out that almonds would fit the dish better, and she's right. |