| Everybody likes bacon on top of meatloaf, right? Well, why not put it inside instead of on top? And what goes on ground beef but mustard and ketchup - so the traditional meatloaf glaze gets a tangy kick. The cheese part can probably be completely customized to your taste; what was in my fridge was feta and mozzarella instead of cheddar, so that's what I used and it came out fine. (I actually suspect the recipe might call for more cheddar than I'd enjoy, but the point is, I'd be willing to try it and find out.) |
| From: The Food Network (reviewed 27th March 2012)This was a hit in my house, and the recipe is drop-dead easy. I'm trying to figure out what the right fixings are for a salmon burger - the dill mayonnaise is good, but I suspect something with more brightness like a lemon-butter sauce would be better. |
| I'm not crazy about these granola bars. They're OK, but not great. I find they have a little too much honey sweetness and not enough grain and nut flavor. They also don't hold together as well as I'd like, though that may be because I keep forgetting that my square pan is 8x8 not 9x9, so they're a little extra thick. |
| From: The Food Network (reviewed 3rd November 2013)A recipe for the creole staple, pickled pork is an excellent addition of meat, heat, and acidity for dishes like red beans and rice. This is a quick brine to put together, and then a long pickle in the fridge. It also makes enough that you will probably use only part of the recipe, and freeze the rest... leading, in my house, to a happy discovery some months later as you dig around looking for something else. |
| From: The Food Network (reviewed 11th November 2013)Red beans and rice isn't my go-to dish when I think of Creole cuisine; that spot is held by the more complex dishes like jambalaya and gumbo. Yet every time I make this dish, I wonder why it isn't higher on my list. The brilliant mix of savory beans and gravy over sweet white rice always feeds my soul as well as the more opulent dishes do. Alton Brown's recipe brings the flavor in at just about 2 hours of cooking, assuming you've already put in the 3 days necessary to pickle the pork. (And if you haven't... well you should, but I won't tell anybody if you substitute a nice link of andouille or the like.) |
| From: The Food Network (reviewed 15th August 2016)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. |
| From: The Food Network (reviewed 19th December 2016)I associate brines with salt, but this one is mostly sugar. That makes the turkey skin come out with a pronounced sweetness, almost similar to a sugar-cured bacon. It also gives an interesting flavor to the meat, though I miss a little more saltiness on the meat. It did come out nice and moist, though. |
| From: The Food Network (reviewed 25th November 2018)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). |
| From: The Food Network (reviewed 19th September 2019)OK, I took some liberties. Kind of a lot of liberties. It's still a good cake. I'm really impressed with the way the graham crackers don't go soggy (even after 2 days) but do soften into a cake-like texture.
I didn't have strawberry jam, so I used a mix of blueberry and a blackberry/raspberry preserve. These are delicious, but they were pretty substantial homemade preserves and I wonder if assembly would have been easier with a few teaspoons of water mixed in to loosen it up. Then again, free water might have made the cream collapse so maybe not.
I also didn't use the cream cheese icing, opting instead for whipped cream stabilized with gelatin, with a little vanilla and almond extract. (The process is described in the chocolate mocha refrigerator cake recipe from the same episode.) This worked just fine; I suspect it helps that the preserves were a little tart.
Would definitely make again! |
| From: The Food Network (reviewed 22nd October 2019)Pretty good pudding. Nice with a few slices of pear or apple. It's a good strong chocolate bomb; use the best you can. I wanted it to set up a little more firm than it did; that may be because I added more maple syrup than called for to get it sweet enough, or it just may need a little less water. (Or both.) The texture of chia seeds could be an acquired taste but my family liked it. All in all, it's better than a mix and easier than a cooked pudding. |
| From: The Food Network (reviewed 28th October 2019)Turns out I do like quinoa, if you cook it in enough half-and-half and cheese. Alton's right; this is squarely in comfort food territory.
This serves up a lot like the old classic broccoli and rice casserole, but I find the flavor and consistency closer to a terrific dish of cheese grits. I left out the mushrooms, because my kid wouldn't eat them, but I should have added some extra broccoli to balance the casserole a little better. I found a little tiny bit of hot sauce at the table brightened it up a bit.
It makes a ton and is perfectly suited for a main course, but it would be quite at home as a side dish as well. It might make my Thanksgiving table. |
| From: The Food Network (reviewed 6th December 2020)Very little effort and it makes a dish as good as you'd get in a restaurant (and better than some). I think it needs just a little hit of black pepper in the marinade, just to wake up the beef a little. |
| 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. |
| I made this as an activity with my son, so the fact that it baked up dense and kind of doughy is probably from overmixing. That said, the flavor isn't quite what I'm used to for soda bread. I suspect my mom used more sugar than this recipe calls for. Maybe that's the difference between an Irish rustic quick bread and an Irish-American special occasion dish. I will make it again, if only to see if I can get the texture right. |
| 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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| Pretty solid recipe. I might like a little more advice on good seasonings to add to the sausage. The technique of flouring the hard-boiled eggs to make the sausage stick to them better is genius and I don't know why every recipe doesn't include this trick. We also found that, if you don't want to deal with deep-frying, it's perfectly acceptable to use enough oil to get about halfway up the Scotch egg, and flip them at about 4-5 minutes. |
| It says it's a winter soup, but the broth is light enough for any time of year. My wife says the Saxon version of this soup is more sweet-and-sour; a small bit of rice wine or rice wine vinegar makes a nice table addition if you're going for that taste. |
| My wife called this a "very German" cake - meaning it's dense, with a tight, slightly dry crumb. Cinnamon is the dominant flavor, with chocolate and raisin notes behind it. (I'll probably back off the cinnamon and boost the cocoa next time.) Very pleasant with a little iced cream or whipped cream, and perhaps a cup of coffee. |
| It's a nice dish; a more custardy take on a frittata appropriate for brunch or breakfast-for-dinner.
Unfortunately, the recipe really doesn't help on the technique - no guidance on how long on the stove and how long under the broiler; no suggestion that the flour should be mixed with a little milk first to make a slurry, not just thrown into the bowl. Basic points, yes, but they would greatly improve the instructions. |
| This recipe is hampered by the lack of any timing on the sauce. It took me more than 20 minutes of simmering for the flavors to come together. I also had trouble with the mustard wanting to fall out of solution. That said, it's a very pleasant cream sauce, with the aromatic sage able to stand up to the mustard flavors. I feel like it needs tweaking, but also that it will be worth it. |
| A good but rather standard version of the classic vinegar and cucumbers dish. Adding the dressing at the end allows the cucumbers to retain some of their crispness and fresh flavor, unlike the marinated versions which really become a quick pickle. |
| Not crazy about this one. I found that the mint took over and the parsley got lost. I also found the carrots dominated the cabbage. But it's a fast hot salad with ingredients I'm often looking to use up, so I might try it again. |
| Shortbread cookies are layered with a simple chocolate icing and some almonds. It is a simple family treat; I can imagine this as something I'd make to dress up ingredients I had on hand anyway. |
| Pleasant; more of a technique than a recipe. Needs salt and possibly other seasonings. Generally a hit in my house; we had some debate over whether it needed a sauce or whether that would make the coating go gummy. |
| 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. |
| The recipe as written looks like a cool way to whip up just enough cranberry sauce to coat a couple of pork chops. However, my wife believes in making always making enough cranberry sauce to put some up, so I cheated and used sauce we already had on hand instead of fresh cranberries and sugar. The flavor combination is certainly a winner; I really liked the way the cranberries developed a different depth of flavor while baking with the pork. Practically, I'm more likely to make panfried pork chops with a quick heated cranberry sauce in future, but this is a really cool inspiration. (And I suppose it's possible we might run out of cranberry sauce.) |
| "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." |
| On the one hand, you've pretty much got the whole recipe right there in the title. It's not like it's groundbreaking cuisine here.
...except when's the last time YOU had sauteed apples on a sausage? Because I don't think I ever have.
(The serving suggestion says to add a scrambled egg for a hearty meal. I might also suggest a glass of red wine and a Lipitor... but again, you're not using a cookbook from 1978 if a strict diet is really your top priority.) |
| On the one hand, this technique for home-made flatbread couldn't be easier. On the other hand, it couldn't be more bland. (The ingredients, literally, are flour, water, and a pinch of salt.) I imagine I'll return to this idea, but with an addition of something like minced garlic or scallions in the dough, or a brush of flavored oil at the end.
Cooking notes: either Borghese's idea of "medium" heat is lower than mine, or 2 minutes per side isn't enough time. |
| Tomato paste and brandy are added to a bechamel, and then cooked lobster is warmed in it before the mixture is spread on toast, topped with cheese, and broiled. It's a refined sandwich. The grape flavor from the brandy plays nicely with the lobster and tomato, although we did get a couple of boozy bites. It seems like something you might find at a semi-formal New England lunch.
So why only 3 stars? Quality vs. effort. It's not that this is a difficult dish - it's just a bit fiddly, compared with the simplicity of a buttery lobster roll. If I have to do the work of cracking a lobster shell, I probably will pick the easier recipe and enjoy the purity of fewer ingredients instead of the nuances of a bigger sauce. |
| I don't understand why this recipe calls for 3 slices of bread per sandwich. I guess it makes it a little more filling, and you might argue it's a little more refined, but I prefer the more obvious flavors of the 2-slice version. In particular, I think the egg batter gets downplayed when there's an unbattered slice of bread in the middle, and that's a key to a good monte cristo. (I also like a little mustard in the sandwich, though you could always serve that on the side.)
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| 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. |
| I wanted to like this more than I did. At the end of the day, it was a pretty fair Swiss steak or even something like a pot roast. There wasn't enough Cajun seasoning called for, in my opinion, to give it any particular Louisiana flavor. Also, my gravy came out rather oily; I should have run it through a gravy separator. Serving Swiss steak with grits as a starch is a pretty neat idea, though. |
| A little lackluster. Using some corn grits to give crunch to baked wings was a neat idea, and I liked the little bit of corn taste, but my family didn't care for it. I also got a slight raw flour taste; it could have used a little more time in the oven (or a hotter temperature?) but the chicken was about perfectly done.
I didn't make the sauce, which was a mistake. The cumin and pepper don't come through nearly as well as I hoped. |
| 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. |
| I know 2 or 3 people, plus myself, who've tried this recipe and, as near as we can tell, it's just broken. The dough comes out wet, almost soupy, and makes something like a biscuit-flavored muffin top. It doesn't hold its shape and it spreads out tremendously in the oven, gaining almost no height. It's a pleasant enough bread (especially if you're partial to crumbly biscuits instead of flaky), but it sure ain't no biscuit. At the end of the day, turn to page 138 and make the biscuits according to that beautiful bulletproof White Lily recipe (which is the same as the one on the sack of flour). |
| This recipe makes high, light pancakes still rich with the flavors of egg and dairy. Plus, I've noticed that most recipes call for less buttermilk than I buy... so either this is a great way to use up the extra buttermilk, or a good reason to make one of those other recipes. |
| 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. |
| This is the recipe from the While Lily flour bag, and it's darn near bulletproof. Why would you bother with anything else? |
| I am not a fan of whole wheat pancakes. Light, fluffy, regular white-flour pancakes are a special weekend treat, reminding me of my parents' love and the pleasures of youth. Whole wheat pancakes, dense and strangely nutty, are enforced moderation; a reminder of encroaching middle age and the fact that my cholesterol number is higher than my area code.
So now that you know where the bar is, these are actually pretty good for whole wheat pancakes. The flour I used does not have too much bran in it, so while not exactly "light and fluffy", the cakes were not dense. The nuttiness was on a par with whole wheat sandwich bread, which I eat all the time.
This recipe is exactly the same as Alton's regular buttermilk pancake recipe 2 pages earlier, so it seems that the issue is finding a flour I like. I still can't see myself choosing whole-wheat pancakes over white flour pancakes, but given I've still got over a pound of this flour to use, I probably will make these pancakes again. |
| Rice cooking is one of my great struggles - I seem to have either wet mushy stuff or a burnt layer at the bottom pretty frequently. But Alton's approach to pilaf is darn near bulletproof, including the facts that it's flavorful, and saves well in the fridge. |
| 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! |
| 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. |
| 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. |
| Once again, Alton shows that a dish I usually make on the stovetop is actually better suited for the oven. The recipe takes more than 4 hours, but most of that is baking time which doesn't need supervision. The texture of the collards comes out terrific, and it's a very forgiving recipe.
So why only 3 stars? Because I prefer more vinegar and some heat in my collards. Of course, you can dress with hot sauce at the table. Also, because it takes 4 hours, and while the tradeoff of effort to dish is good, it also makes collards not a weeknight dish, which is a shame. |
| Alton starts off by saying there are 300 ways to make a meatloaf, and this is just one of them. Well, it's a pretty nice base, heavy on the Worcestershire and ketchup. I added strips of bacon on top because my wife believes that's what makes it a meatloaf. (Probably just a typo that they were left out of the book.)
I baked it free-form, instead of in a loaf pan. I find this makes the loaf a lot less greasy, but I have to remember to cut 10-15 minutes off the cooking time. (My wife also suggests... wait for it... more bacon, as a heat shield. Reader, I married her.) |
| Certainly tasty, but I'm not convinced it was worth the extra time and work. How close could I have gotten with a bottle of liquid smoke? |
| Very nice take on applesauce. I made it to use up some overripe pears, and it worked just fine. It's also amazingly easy, and using the microwave means no worrying about whether the fruit's going to scorch. |
| This is a fabulous technique, producing ribs which are ready to fall off the bone nicely perfumed with the spice and cooking liquid.
I say "cooking liquid" because I completely deviated from the recipe. (Tomato juice and lemon made delicious ribs, but I gave up on reducing it into a glaze and just used a bottled sauce.) I'd like to do some more experiments with different flavor profiles. |
| Basically a soda bread griddle cake. I think my technique needs work (and maybe the recipe needs more specificity) - I made my first batch way too thick and ended up having to cut them in half to get the insides done. But it's a fun way to get something related to a biscuit in a fraction of the time. |
| From: Irish Times (reviewed 21st December 2020)A very nice recipe for this Irish fruitcake. Personally, I'd like it to have a bit more depth - some whole wheat flour might be nice, or a touch of molasses or dark brown sugar. But on the whole, with a bit of butter, it's a delightful snack.
(I also think I might prefer the recipe for "fruity tea loaf", which has a little more dough and a little less fruit. I mentioned this to my wife, and she gave me a confused look, and explained slowly, as if to a child, that the ideal fruitcake should have just enough bread to keep the fruit together. Well, to each their own.) |
| I'm rating this because it says it's inspired by the version in the Moosewood Cookbook (but the Moosewood version is the one I made). The recipes are nearly identical, with the exception that Brody uses 2 tablespoons less butter for sauteeing the onions and apples. (I suspect that there's so much cheese in this recipe that it can lose the extra butter easily.)
Brody also does a major service by converting Katzen's more homey amounts (juice of one lemon, 2 apples chopped) into measurable ones (1/4 c. lemon juice, 3 cups chopped apples). I had some questions about the consistency of my filling (it seemed watery), and I think I wouldn't have if I followed these amounts. |
| A dead-simple preparation. Honestly, I can't think of a vegetable which isn't better with olive oil and garlic. You could punch this up with chiles, or go more Southern with onion and pork. As is, it's got a pleasant simplicity. |
| My other recipe for this sauce uses more butter, but this lighter version trades richness for a very pleasant acidity. |
| Not a bad recipe. Not quite enough sauce for my taste, but that might be another case of needing to bake in a wider pan. Could use some additional herb and spice notes. |
| A very good ice cream, rich and lush. The cream and buttermilk combo gives a very interesting flavor. I'll agree with the comment that a little more strawberry flavor would be welcome. This is an ice cream which really benefits from a minute or two of thawing - the creamy texture becomes something you'd expect at an ice cream shop, and the strawberry wakes up just a bit. |
| 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. |
| I'd call this a 4 for the ice cream - nice banana flavor. If you've got some leftover fruit purees from other recipes, you can use them well here - strawberry banana is good.
It's a two for the chocolate freckles though, with an asterisk that it's probably my equipment's fault. The directions say to drizzle the chocolate bombe shell "through the opening in the top", but my old bought-at-the-hardware-store ice cream maker doesn't _have_ an opening at the top. Now, what I should have done was laid down ribbons of chocolate while packing the ice cream. What I did do was take off the top and spin the beater by hand while my son poured in the chocolate. And what I got were a few "freckles" of chocolate, some big chunks that were more like "moles," and 3 or 4 enormous "dude, get that checked by a doctor" clumps. I eventually fished these out and smashed them with the points of a fork to get them down to a size that will fit on an ice cream spoon.
Having done that, it's very tasty. I used dark chocolate and it's a pretty close recipe to Ben & Jerry's Chunky Monkey. So I'll probably make it again, but I'll replace my machine or deal with the chocolate differently next time. |
| Dead simple, does what it says on the tin. The coconut oil really does create a chocolate crust which will melt in your mouth. Of course Jeni would point out that it's as good as the chocolate you use; that said I'm perfectly happy with what I got from Nestle bittersweet morsels. |
| My family and I love fried beet chips, but there's a tiny window of opportunity between soggy, not quite done chips and burned ones. (Frying red chips in a black cast iron pan doesn't help know where that window is.)
So we greeted this recipe with a little excitement. Unfortunately, I cut the beets on my mandolin at 3 mm, which turned out to be too wide. They were still tasty, but they were frankly chewy. Next time I'll go down to 1.5 mm (or maybe even to .75, which is way too thin for the deep fryer).
Use a liberal hand when brushing on the olive oil.
(Edit: Yup, 1.5 mm was better, and it's what most recipes call for, but it needs a little more time to get crispy. I'll do .75 mm next time.)
(Edit to the edit: .75 works really well, but they're done in under 15 minutes.) |
| From: Kevin Dundon (reviewed 13th January 2016)Exceptionally good technique for trout - perfectly done, wrapped in crispy bacon, and not a hint of sticking to the pan. I'll be returning to this many times. It also has a lovely mix of textures, with firm fish, crispy-chewy bacon, and shattering slivers of almonds.
The sauce didn't work perfectly for me. I think I misunderstood an instruction that the oil in the pan needed to be dumped and replaced with just butter, because mine came out very oily and perhaps not lemony enough. The flavors are there, but I didn't get them in the right balance. |
| From: Kevin Dundon (reviewed 17th January 2016)I'm not quite getting the point of this dish. It's leeks in a cheese sauce - a fair side dish, but not terribly interesting. |
| From: The Kitchn (reviewed 13th May 2017)Worked pretty well, and made me less afraid of the time and effort needed for paella. Mine needed salt, and benefited from a drizzle of olive oil at the end. I also messed up by adding too many frozen peas, which sucked up a lot of the heat which was supposed to be cooking the shrimp, which led my "crunchy rice" into just burned territory. I might go ahead and pan-sear the shrimp next time, for more control over flavor and texture. |
| 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. |
| 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. |
| I only made the mushroom chutney; the chops look like a pretty basic preparation so there seems like no reason to doubt it. I really enjoyed the chutney, although I find the prunes are really the dominant flavor, with the earthiness of the mushrooms a distant second. It would be an excellent compliment for pork or chicken (or maybe even fish) - unfortunately, I served it with beef, and the flavors seemed to fight. I'm wondering if cutting the prunes way, way back would let the mushrooms and beef pairing work better.
One warning - the recipe says to use a 12" skillet, and I tried this in my 10", and just barely did everything fit. I also needed to cook it a lot longer than the recipe says to get the sauce to reduce. Seriously, use a 12" or bigger pan. |
| A light and spongy cake, still very moist, and packed with vanilla flavor. A phenomenal base for almost any kind of dessert sauce you could imagine putting on it. The only problem is that a dessert this small and light is either for the end of a big meal... or you want to eat all 8 of them yourself.
(Also, the Lee Brothers' nonstick pans must work better than mine - I didn't grease the pan and they stuck monstrously.) |
| I don't think my attempt went quite right, but I'm giving this a good rating for promise. I initially thought the sauce was a little too minty - 8 springs of mint, at least from my garden, is powerful. But it's a pleasantly delicate sauce, not heavy like it looks.
I've found that steelhead trout can almost always stand in for salmon, so that's what I used for this recipe. It didn't quite work, and I don't know if that's because of the fish itself, or because I didn't char the skin hard enough, or what. It was good - what's wrong with a recipe that boils down to "salt, pepper, broil" - but not great. But I'm going to cheat my rating up because maybe that's cook's error. |
| It's not really fair to make a dish like this right after 4 inches of snow falls. Satisfying but light, we had fun imagining what cook-out food it might go with. (We're thinking grilled chicken or shrimp.) It's light and cool, but with pleasant acidity and a hit of herbs. It worked just fine as a way to use up some leftover rice and an open can of chopped tomatoes. I'm looking forward to making it with fresh ingredients this summer.
Now all I have to do is get to the thaw. |
| 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). |
| A very pleasant fry-up of eggs, onions, and tortilla chips. The technique of adding the eggs to the hot onions (and then topping with cheese) makes this a very forgiving recipe.
A few notes - I like the serving suggestion that migas could be served with a bowl of greens, but "atop a bed of greens" didn't work for me. (The greens overwhelm the eggs.) A cup of chili would also be very nice, as they serve it at the Texas Chili Parlor in Austin. Actually, I bet there's a lot of leftovers which would pair up well with migas for breakfast the next day.
Think of the balance of onions, eggs, and tortillas as a guideline, not a rule. We found 6 medium eggs to 3 tortillas to be about right, but the "medium" onion was too much (for me, by a little, for my wife, by a lot). The recipe calls for 8 large eggs, so that's no surprise.
Making your own tortilla chips is cheaper than buying them, and what's more, now I have tortillas to cook with, not a pound bag of chips to snack on without thinking. That said, using store-bought chips won't hurt anything and will save time. |
| Light and refreshing, and easy to boot. The milk and mint flavor suggests a faint drizzle of chocolate sauce. Ours were silky almost to the point of lacking structural integrity, and took more than the stated 1.5 hours to set up; I suspect the answer in both cases is that our ramekins are deeper than they are wide. A different shape might set up firmer (or I might use the whole packet of gelatin powder next time). |
| Imagine the end of a summer meal in the south. You want just a little something for dessert, something comforting, reminding you of home, but nothing too heavy. Something you could savor slowly on the porch swing, maybe with a beer or cocktail.
That's what the Lee brothers have cooked up with this frozen rice pudding pop. It's a novelty act, with a texture that's not quite popsicle, not quite ice cream, and certainly no longer pudding. Eventually you realize how the cold is muting the flavors... on the 2nd or 3rd pop. But what the heck - it's hot out, and you have a treat simultaneously refreshing and satisfying.
One tip - this recipe claims to make six 4-ounce pops. I made twelve 2-ounce pops, and easily had enough for another 6. If you don't tell anyone about this and stash the leftovers in the fridge, you can have sweet cool rice porridge for breakfast. |
| I enjoyed the flavor of these fritters. The sweet potato base works nicely with the vegetal okra and pungent onion. The technique was a trick though... the process was easy enough but I'm still not sure if I was trying to get more of a potato pancake thickness or a hush puppy. (Presumably the answer is "in between.") Obviously, this affects the texture and cooking time. I probably will try again to see if I can get a more consistent product.
The dipping sauce is just a mix of buttermilk, sour cream, and a microplaned clove of garlic. I don't know why this isn't on the table every night.
One kitchen note - you're going to purge liquid out of the sweet potato and chop okra. You will get wet on this ride. |
| After 24 hours in the fridge, we broke these out, and my wife said "it tastes like Christmas." The mix of brandy and cinnamon and plum does taste like something you'd expect to find on a holiday table. I wonder how it would hold up as a fruitcake ingredient. (In fact, I imagined it as a special Christmas-stocking candy.)
Of course, all the talk of Christmas makes me wonder if the recipe would have to change to make them store well. We'll pay attention as we nibble the jar down over the next few weeks... for science.
In the meantime, I'm wondering how to pair them. Vanilla ice cream or whipped cream seems obvious, as would a shortcake. I'm tempted by the idea that these might work in something like a clafouti or even an upside-down cake.
I made a half-batch, and frankly, it doesn't save enough work to be worth it. The Lees are right; make two jars and, if you won't use them, give them away. |
| Take a dry sparkling wine (like a cava or a prosecco), and add a plum-infused brandy syrup. Crisp and refreshing, this is a drink which could play many parts - a summer cocktail, an aperitif or a dessert drink. The brandy, plum, and cinnamon, though, evoke Christmas. This is a drink that whispers "God bless us, every one." And it certainly helps the brandied plum recipe from the dessert section pay off. |
| I made this with ham hock meat instead of chorizo, which I suspect was a mistake. The combination of sauteed greens and poblanos is pretty nice, but this recipe seems to be counting on the spice and fat from sausage, and the ham hocks' salt and smoke just isn't cutting it. I also prefer my greens very vinegary, and the 2 tablespoons called for in this recipe don't lend enough brightness for my taste. |
| I slapped a partial recipe together in a little bit of time before dinner, and it was pretty pleasant. Once the red wine actually penetrates the carrots and turnips, the sweet notes of all three become very interesting and complex. I'll definitely return to this following the recipe more closely (and allowing a more proper amount of time to marinade). |
| From: Lemon Blossoms (reviewed 21st September 2019)This was only OK. I felt like something was missing from the sauce - like the pungency of lime and garlic cooked down too much in the slow cooker. Still, it's low effort and worth more experiments. |
| From: Lidia's Italy (reviewed 11th May 2015)A fantastic dish for spring or early summer, this is a dish that's hearty without being heavy. It's a dish of little bites... a bit of salt from the pancetta, cubes of sweet potato which retain their shape, and a hit of freshness from the vinegary capers. |
| From: Manger a Trois (reviewed 18th February 2015)This is a terrific glaze for roast pork. I also hadn't considered the step of coating the meat with corn starch before searing; it didn't form much of a crust for me but did make the presentation very nice (and probably held the glaze better).
I made this with a boneless pork loin, not tenderloin, but I think it worked fine. |
| From: Martha Stewart (reviewed 5th April 2019)The garlic puree/marinade has some good flavors; we actually let it sit overnight and that seems like a good choice. I was pleasantly surprised that the temperature and cook time did not dry out the pork or burn the greens. Unfortunately, the water that's keeping things moist also seemed to keep them from browning.
Overall, I felt like this whole recipe needed a little more oomph. There's not nearly enough heat or acidity to the greens. The garlicky pork is nice, but I felt it wanted some brown sugar and maybe some cayenne. (Or maybe just a whole mess more garlic and oregano and a little more orange juice.)
I'd tinker with it some more; the pork did come out nicely. But it was underwhelming. |
| 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. |
| A pleasant approach to tomato-cream sauce. It comes together easily and retains just enough texture to be interesting. I find it missing a little brightness, but as creamed tomato sauces go, it's a great payoff for the light effort. |
| 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. |
| I was familiar with the technique of browning pork chops and then reducing heat and braising. But I hadn't thought to use a low oven for that step, and it had never occurred to me to let the liquid be butter. A good, simple treatment, rich but not a lot of work.
I skipped the sauce, but it turns out cloves of garlic braised in butter are also a good thing... |
| 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. |
| 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. |
| 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. |
| A lovely easy technique for turnips. "Braised in butter" isn't actually as over-the-top as I thought - most of the braising liquid is stock or water. (And I probably used too much of it - I suspect "barely covered" actually means "not quite covered".) Definitely an improvement over just boiling them. |
| With cream, Marsala, tarragon, and Swiss cheese, these are much sweeter than the "mushrooms stuffed with herb cream cheese" that I remember from family holidays. They are refined and delicious, if a tad oily, and play well with other foods. That said, they are more effort than the old family "open a container" recipe; it'll be a matter of personal preferences whether that effort pays off. |
| Good spongecake recipe, lightly flavored with orange. The outer edge of our cake came out just a hair tough, which might be related to the fact that we used a 10-inch pan instead of the 9-inch called for. A big hit with some whipped cream and vanilla ice cream. |
| Fun treatment for chicken. We didn't serve it with the brown butter sauce, but instead heated up a little tomato sauce and made an ersatz chicken parmigiana. |
| Very successful in my house. A lighter treatment than a cheesy "au gratin" but the butter and tomatoes add some richness. It would be good with a piece of fish. |
| Yup, it's blanched cauliflower. Though I must admit salting the water is a good step. |
| It is a delicious baked custard, but I found my cherries lacking in flavor. I wish I'd taken the step to soak them in a liqueur (like the next recipe in the book states). Or maybe just a little cinnamon or nutmeg over the top.
Would definitely make again, but I'll check the intensity of the cherries' flavor and make adjustments next time. |
| "Loosely based on gumbo" is right - this stew cries out to be served over rice. It's hearty and succulent, although my first attempt was too salty. (Depending on how salty your bacon is, use a light touch in salting the cooking vegetables.) I also omitted the chiles when browning the meat, which was probably a mistake - a touch of hot sauce at the table woke it up a bit.
I do feel like there's an herbal note missing from this stew - perhaps because I'm mentally comparing it with gumbo. Thyme or a bay leaf, perhaps? |
| 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. |
| I'm giving this a slightly higher rating than I think it deserves, because I suspect I made an important (and negative) change to the recipe by using ricotta cheese instead of cottage cheese. Truth is, I don't like stuffed squash very much, and this only seemed average to me. I am glad I used the optional handfuls of raisins and chopped pecans; they added good texture and flavor. (The recipe says walnuts, but as far as I'm concerned, every recipe which calls for walnuts is better with pecans.) All in all, not a bad way to make stuffed squash, just not exceptional. |