hipcook's Reviews
260 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating 
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Moosewood Cookbook
By Mollie Katzen
Ten Speed Press - 1992
Possibly the recipe which taught me that not all pasta is served in red sauce, and definitely the recipe which taught me that vegetarian entrees can make a whole meal. Spaghetti served with cauliflower, cheese, tomatoes, and spice - a delicious, hearty, satisfying dish.
useful (1)
Chesapeake Bay Cooking
By John Shields
Broadway - 1998
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.
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Fagor Pressure Cookers
By Fagor America, Inc
Fagor America, Inc - 2000
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.
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Mastering The Art of French Cooking, Volume One (1) (Vol 1)
By Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn
Alfred A. Knopf - 2001
A dish which my wife and Nora Ephron both call "reason enough to own this cookbook." A delicious stew of lamb with spring vegetables like peas and green beans, and of course the usual cast of root vegetable characters.
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I'm Just Here for More Food: Food x Mixing + Heat = Baking
By Alton Brown
Stewart, Tabori & Chang - 2004
One of my go-to recipes for party desserts. It makes a fabulous, light, crumbly shortcake which serves as a perfect base for any fruit. I do have a note right next to "bake for 20 minutes, or until golden" where we've written "start checking at 12." Maybe my oven runs hot.
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The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
By Matt Lee, Ted Lee
Clarkson Potter - 2009
I had no idea that soft cheese was either so easy to make or so delicious. This recipe takes you from having cold milk to a delectable, rich, salty-tangy ricotta-like cheese in under half an hour. I'm just stunned, and looking for opportunities to show this off. (And no one will judge you if you scrape the cheesecloth clean as a cook's treat...)
I tried the lemon zest variant, which smelled outstanding, and married well with the pecan-crusted treatment. A drizzle of honey really brought out the zing of the lemon; it was a hit on a dessert buffet.
A few notes - the Lee brothers think this recipe takes 8 minutes of cooking; I think either their definition of "medium" heat is higher than mine, or my fridge is colder than theirs, because it definitely took longer than that for curds to develop for me. That said, I also feel sure I cooked it longer than necessary, hoping to see cottage-cheese size curds which never developed. The curds will be fine, but the cheesecloth will catch them.
I also have to admit that I didn't have whole milk on hand as called for, but I did have whipping cream. I don't know if 1 cup cream + 3 cups of 1% milk = 1 quart of whole milk or not - but it works fine for this recipe.
useful (1)
I'm Just Here for More Food: Food x Mixing + Heat = Baking
By Alton Brown
Stewart, Tabori & Chang - 2004
There is one compliment which I prize higher than any other for my cooking: "as good as my grandma's."
This recipe got me that compliment. And from a Texan who doesn't normally eat upside-down cake because his grandma's spoiled him for all others.
The cake is both airy and chewy, the sugar syrup is rich but not sickly, the fruit holds up. If you've never had a fresh upside-down cake (like me, who'd mostly had it in cafeterias or from supermarkets), it's a revelation.
Warning: step 1 is, essentially, "make caramel." This can become a black and useless mess easily, and there's nothing you can do but throw it out, wipe out the pan, and start over. But that's part of learning, and it's about timing, not anything hard to do - you just have to watch the sugar and move quickly when it looks like time.
useful (1)
Website: The Food Network
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.
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The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
By Matt Lee, Ted Lee
Clarkson Potter - 2009
As a rule, I trust people when they name a dish after a family member. They way I see it, any honorable person will bring their A game when they play under Gran's flag... and for that matter, I want to know if you're not honorable.
I'm here to report that the Lee Brothers are proper Southern boys who wouldn't let you think bad of dear old Gran. This is a fabulous marinade which I see becoming part of my regular rotation. The bourbon-soy combination makes for a smoky taste which you'd swear came from a barbecue, and then it reduces to a delicious pan sauce. It's clearly superior to any London broil I've had.
About halfway through dinner, I realized I was hungry for a crusty sandwich roll. I'm thinking this would be a fantastic sandwich au jus (perhaps with lettuce, caramelized onions, and maybe a bit of brie or mayo).
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BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
By Shirley O. Corriher
Scribner - 2008
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.)
useful (2)
I'm Just Here for the Food: Food + Heat = Cooking
By Alton Brown
Stewart, Tabori and Chang - 2002
This is an excellent recipe for eggplant parmesan. The panko crust cooks up light and crunchy, a nice contrast to the meatiness of the eggplant slices. The sauce and cheese work nicely with the crust, but they don't overwhelm it in either taste or texture. It's also a perfect balance of work and time to quality.
A lot hangs on the quality of your tomato sauce here. Get the absolute best you can. I'll also suggest using a mandolin to get consistent eggplant slices, and the 12-inch skillet was definitely the way to go.
I do want to ding this recipe on one issue, though. Perhaps Alton thinks a "medium" eggplant is a lot smaller than I do, but I needed double the amount of panko and parmesan. (Which, of course, I only discovered when I ran out of breading and had half an eggplant left.) I also needed extra sauce for plating; the one cup called for only lasted me through assembly.
useful (1)
Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
By Jacques Pepin
Houghton Mifflin Harcourt - 2011
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.
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Website: Cooks Illustrated
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.
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Cooking from the Heart: 100 Great American Chefs Share Recipes They Cherish
By Michael J. Rosen, Richard Russo (Foreword)
Broadway - 2003
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.
useful (1)
Mastering The Art of French Cooking, Volume One (1) (Vol 1)
By Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn
Alfred A. Knopf - 2001
This is one of those recipes that makes you yell "Eureka!" in the kitchen. Or possibly "Look what I have created!" like Tom Hanks in Castaway. Or "I read your book!" like George C. Scott in Patton. (OK, that one might just be me.)
It's easy, it's delicious, it sums up why we still revere Saint Julia. It's even funny - I won't spoil the joke, but don't miss the prologue to the recipe.
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You know what's wrong with American hamburgers? Not enough butter. Well, Saint Julia knows the solution to that!
This opulent burger was a big hit in our house. I think of thyme as more of a friend to beans and pork than beef, but it lends these burgers an interesting depth of flavor. And oh, the butter... onions sauteed in butter, butter added to the meat, fry the burgers in butter. (In retrospect, I wish I'd read Julia's notes closer and gotten 90% lean ground beef instead of 80%.) The wine reduction (finished with butter, natch) made an interesting condiment - not exactly like steak sauce, but more like that than anything else I can think of.
Serve on a hearty bun with a lettuce leaf and pickles.
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Website: Firey Foods and Barbecue SuperSite
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.
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Website: Cooks Illustrated
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.)
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Website: Cook's Country
"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.
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Website: Serious Eats
Lamb shoulder is rubbed, smoked, braised, and then shredded for tacos. The time is paid off perfectly with flavorful lamb which just falls apart.
A few tips:
The recipe says to reduce the braising liquid "skimming off any excess fat." I sent mine through our gravy separator and removed 2/3rds of a cup. Glad I wasn't trying to skim it off.
The recipe calls for tomatillo salsa. We also tried it with red salsa; tomatillo was distinctly better.
useful (1)
It's just a baked custard with fruit on the bottom. Except for the fact that the flan is as silky as love, and the sweet egg and vanilla are the home of a childhood memory. It takes time, but so little effort, that I have to wonder why I haven't been making at least one a week.
I used the Lee Brothers brandied plums, instead of Julia's recipe, which worked just fine (and brought a bit of cinnamon to the mix). I forgot to swap in some of the plummed brandy for milk, which would have increased the fruit flavor.
An hour would have been a little too long in my oven; don't be afraid to start checking at 50 minutes or so.
useful (3)
Website: CD Kitchen
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.
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The Frugal Gourmet on Our Immigrant Ancestors
By Jeff Smith
Avon - 1992
What a keeper of a recipe! It had never occurred to me that the rich, spicy taste of bulgogi came from a mere 30-minute marinade. My first attempt came out too salty; notice that "sesame salt" is made of far more sesame seeds than salt. I might also play with the heat a little; a sweet-spicy sauce like Sriracha might mellow the spice a little more to my son's liking. Definitely would benefit from an acidic side dish.
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Website: The Food Network
I think this just became my house margarita recipe. It's just a hair sweet; I'll probably go with 1 and 1/2 tablespoons of sugar in future instead of 2. I also left off the cilantro. But the cucumber is delightfully refreshing, and it's dead simple (compared to many of the cucumber margarita recipes which start with making cucumber juice in your blender).
It says this makes one, and hey, if you're not driving, who am I to judge? But you could split it and still have a respectable drink.
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Buttermilk
By Angie Mosier
All Day Press - 2013
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.
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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.
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Grits (Short Stack)
By Virginia Willis
Short Stack Editions - 2013
I didn't actually make the migas as directed, but the grits cakes which stand in for the tortilla chips are a big winner. (In a nutshell, cooked grits are spread out, cooled, cut, and baked.) I've added the grits strips, crumbled a bit, to scrambled eggs with some hot sauce for an ersatz migas, and it's a nice breakfast, adding texture and some richness to the eggs. Even better, though, was sausage gravy served over them like a biscuit.
I made them on a cookie sheet, instead of in a baking pan as directed, so I think were significantly thinner than expected. That said, I like this thickness.
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Jeni's Splendid Ice Creams at Home
By Jeni Britton Bauer
Artisan - 2011
I've tried to make sorbets before, and consistently come out with a granita at best and a frozen block of flavored ice at worst. But the instruction earlier in the book is spot on - churn to the consistency of a thick smoothie. With this recipe and that instruction, I got a nice soft scoopable sorbet. And a delicious flavor - primarily watermelon with some refreshing lemon acidity.
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The Taste of Country Cooking: 30th Anniversary Edition
By Edna Lewis
Knopf - 2006
I love fried tomatoes (especially fried green tomatoes), but my results have been decidedly hit-or-miss. Three small things will make this my go-to recipe. First, the flour is mixed with an equal amount of breadcrumbs. I suspect this gives a much crunchier crust with less risk of burning. Second, the timing is about right (4 minutes per side over a medium burner).
And finally, topping the tomatoes with brown sugar at the end! What a delight, to add sweetness to the acidic tomato and lightly peppered dredge! (In fairness, my kid didn't like this... so I won't sugar his in future.)
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The Bob's Burgers Burger Book: Real Recipes for Joke Burgers
By Loren Bouchard, Bob's Burgers, Cole Bowden
Universe - 2016
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.
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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.
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The German Kitchen: Traditional Recipes, Regional Favorites
By Christopher Knuth, Catherine Knuth
Interlink Pub Group - 2013
Nice approach; went over well with my family. Very similar to a paprikash, but I've not had pork served that way. I also like the more rustic sauce you get with the thinly sliced peppers, though I think the recipe's call for 4 green peppers would be overkill if you're using American supermarket bell peppers. I used 2 sweet peppers the size of Hungarian wax peppers, and that was plenty.
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Website: The Food Network
These were a big hit at Thanksgiving dinner. The chipotle powder and garlic help cut through the richness. If you're looking for a spicy savory alternative to a sugary sweet potato dish, this works well.
We substituted a chopped chipotle and some adobo sauce for some of the ground chipotle powder, and our friend with the lowest tolerance for heat pronounced it "just right." We doubled the recipe and put it in a lasagna pan; this seemed to work well (though we didn't get the promised "crisp edges" on the potatoes, or think there was any chance of it with all that cream in the dish).
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The Commander's Palace New Orleans Cookbook
By Ella Brennan, Dick Brennan
Clarkson Potter - 1984
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.
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Website: Cooks Illustrated
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.
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Website: The Sauce by All Things Barbecue
There are lots of different recipes out there for tasso, but here's one you can make in a day. It's just a 4-6 hour cure and a 2-hour smoke. (I did an overnight cure, which turned into more like 14 hours before I got the pork on the smoke. It came out pretty salty; if I were going to do that again I'd probably shift the cure to equal amounts of sugar and salt.)
Anyway, this was a huge hit. Salty and spicy, meaty with a tender chew. I'm impressed that we had the self-control to not chow down on it before we got it in the freezer. But we're having all kinds of ideas for things we can use it in. I see jambalaya and etouffee and red beans and rice in my future. We're even thinking about how to use it on pizza (with all that salt it'll take a light hand and maybe some sweet ingredients as counterparts...)
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The New Chesapeake Kitchen
By John Shields, David W. Harp
Johns Hopkins University Press - 2018
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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Website: 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 tradeoff. The meaty flavor of a nice piece of salmon can shine through the reduced sweetness, and since it's a sous vide preparation, the salmon is perfectly done. This is going in the frequent rotation.
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Website: Food Wishes
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.)
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Website: Food Wishes
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.
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The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks
By Edna Lewis, Scott Peacock
Knopf - 2003
"Effortless" is right; simple to prepare and delicious. It feels like there's more butter in this recipe than I'm used to - and as the nursery rhyme says, "butter makes the batter better."
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Treasury Of Country Heritage M
By Cy Decosse Inc., Land O Lakes Staff
Random House Canada - 1995
Don't let the title fool you - this "pancake" is practically a souffle. Don't let the word "souffle" scare you - it's easy enough to make in the morning (although I do need at least one cup of coffee for strength). Sweet enough for dessert, but eggy enough to call it breakfast.
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I'm Just Here for the Food: Food + Heat = Cooking
By Alton Brown
Stewart, Tabori and Chang - 2002
A delicious dish of very slow-fried chicken (almost like a confit) with garlic, shallots, and herbs. One of those great recipes where a small amount of effort looks like a big production number. Save the oil for reuse, now that it's infused with chicken, garlic, and herbs!
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Cookwise: The Secrets of Cooking Revealed
By Shirley O. Corriher
William Morrow Cookbooks - 1997
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.
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I'm Just Here for the Food: Food + Heat = Cooking
By Alton Brown
Stewart, Tabori and Chang - 2002
Any recipe which starts with "1 pound 12 ounce package frozen hash browns" looks like trash cuisine. But it's a fun take on breakfast casserole meets the morning after a big party.
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Mary Gwynn's 30-Minute Vegetarian Recipes
By Mary Gwynn
Meredith Corporation - 1996
A terrific, simple breakfast course. Kind of an upscale egg mcmuffin, with goat cheese standing in for the saltiness of bacon. My wife hates olives, so we omit the olive paste and frequently use anchovy paste instead.
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The Frugal Gourmet on Our Immigrant Ancestors
By Jeff Smith
Avon - 1992
I think of this as a fun recipe for mini-meatloafs - "sausage" really gives me different ideas. Easy and fun to make, and an ideal size if you like "meatloaf" sandwiches later in the week.
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Treasury Of Country Heritage M
By Cy Decosse Inc., Land O Lakes Staff
Random House Canada - 1995
A staple of our holiday table. Not that it's anything that special - just potatoes, carrots, and Brussels sprouts, boiled and served in a butter-mustard sauce - but it's tasty, it's hearty, and it manages to combine a vegetable dish with a starch dish - which, considering that we like sweet potatoes, white potatoes, _and_ stuffing, is no mean feat.
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Alton Brown's Gear For Your Kitchen
By Alton Brown
Stewart, Tabori & Chang - 2008
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.
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The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
By Matt Lee, Ted Lee
Clarkson Potter - 2009
Seems like a promising recipe, even if I had something of a cooking fail. (I forgot to mix the brown sugar and spices with the lemon juice before pouring the whole mess over the sweet potatoes - so mine were kind of sweeter on one side and lemony on the other. Weird, but good enough.)
Sweet potatoes in my world are usually either baked in their jackets, or mashed, so this recipe of baked slices minimally spiced was a revelation. They maintain some structure and texture, and a good amount of clear sweet potato flavor.
They did hold pretty well overnight - I made these the night before Thanksgiving and served them on the day.
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