adeshazo's Reviews
4 recipes reviewed. Showing 1 to 4Sort by: Book Title 
| Date | Rating | Recipe Title
Sephardic Flavors: Jewish Cooking of the Mediterranean
By Joyce Goldstein, Beatriz Da Costa
Chronicle Books - 2000
Makes too much filling for the amount of dough given.
useful (1)
Steam the artichokes before cutting. Then you can nibble the leaves (I prefer garlic butter) and they're easier to clean out. Don't be shy with the sugar/honey!
For the cost of artichokes in my area (where I grew up, they were weeds!) and the effort it took, I don't think I'll repeat this recipe. Simple steaming and melty garlic butter.
useful (0)
These worked out really well although I had trouble getting the leeks and soaked matzah dry enough. So, I just put in plenty of matzah meal and let the mixture sit for a while.
I made some of the fritters into little balls with a diameter about as big as a quarter. They cooked through a bit faster so there was less concern about them burning. They flatten out a bit during cooking. I plan to make these as hors d'oeurves for my next party.
I think they would also work well with sweated onions if you have trouble finding leeks that aren't an arm and a leg.
useful (1)
I love this dessert! It's great after a heavy meal or eating on a warm day. I've made it a few times and I've learned:
-It works amazingly with tangerines
-The ground almonds are listed as optional but they add a lovely flavor and shape. I thought it'd end up gritty but it wasn't.
-Using the whole eggs leads to a lighter texture.
-Don't bother covering when in the oven. I was in a hurry once and forgot and the flan turned out picture perfect. It might help that I have a smaller oven. I've done it covering the flan and the flans were super bubbly inside (which lead to a mushy texture and less attractive presentation).
useful (1)