hipcook's Reviews
260 recipes reviewed. Showing 251 to 260Sort by: Book Title 
| Date | Rating | Recipe Title
Website: Simply Recipes
Good recipe for the Thanksgiving leftover classic. I think it needs garlic. I don't know how they think this fits into a 3 quart casserole dish - it looked it would overflow mine, so I made it in my crock pot insert. (Which led to a discussion about which vessel would have the best crunchy bread-crumb topping to creamy noodle ratio - we think it might be 2 lasagna pans.)
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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: The Splendid Table
This was a really pleasant and quick meal. I suspect it would be easier to brown the gnocchi if you waited a few minutes before adding the tomatoes. (Getting a good crust is key.)
My wife and I agreed that this would be a wonderful main course with a "side dish" of a couple slices of a flavorful spice-rubbed steak. (Using beef to cut the richness says a little bit about the buttery cheesy starchy home-style indulgence of this simple dish.)
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Website: Superspark
Nice recipe for a corn cake that's hearty and rich, but also light. A drizzle of maple syrup really brings out the vanilla flavor. I like to drop in some cooked corn niblets for an extra sweetness and texture.
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Website: The Takeout
My technique needs work, but I did enjoy making these and they were pretty tasty. Not having a spaetzle press, I opted for a tip from the comments to try piping the dough into the boiling water. I learned a couple of things, primarily to make the hole in the piping bag even smaller than I thought, and to allow it to drizzle into the water by gravity more than squeezing it out like icing. Also it makes a pretty big batch; I will definitely end up freezing some and seeing how it reheats.
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Website: The Takeout
Barely a recipe, more of a technique, but it went over gangbusters in my house. Bacon is topped with a layer of brown sugar and a crack of pepper before baking. I used substantially less brown sugar than pictured, which I think was right for a basic breakfast meat. On the other hand, in future I'll probably be more aggressive than I was with the pepper; the brown sugar gives a lot of cover before you get to "pepper bacon" territory.
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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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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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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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VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good
By Mark Bittman
Clarkson Potter - 2013
The role of a panade is played by bulgur wheat (or another cooked whole grain) in this recipe, bringing moisture and adding nuttiness and texture that bread crumbs wouldn't. It's a neat trick and we were happy enough with the meatballs, finished in tomato sauce and served as subs.
I did find them underspiced; I'd be tempted to look at a kibbeh or kofta recipe, or at minimum a nice hit of oregano. I'm not entirely clear what the spinach is bringing to the table; I found it distracting and my family didn't notice it at all.
The recipe says it makes 16, which would be fine, but I found 12 to be a more pleasant target. Although if I were going to do it again, I'd be tempted to make a double-batch and freeze half.
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