KimberlyB's Reviews
43 recipes reviewed. Showing 1 to 43Sort by: Book Title 
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Ad Hoc at Home
By Thomas Keller
Artisan - 2009
This is a great compliment to meat in general. Delicate yet flavorful. Very easy to prepare. I use it with grilled steaks and for leftovers in sandwiches. The fleur de sel really makes a difference in the flavor. I used to use sour cream and horseradish but this is so much better.
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I cannot stress enough the importance of quality ingredients. I used Mary's Organic chicken - no water added, air chilled, no preservatives, no antibiotics and free range. Chicken was juicy, tasty and had the perfect crispy skin. I left the chicken in the refrigerator uncovered from moring untill evening and left it at room temperature for 1 1/2 hours. The potatoes, leeks and rutabagas were perfect but the other vegetables were a bit too soft for my taste. Although this wasn't a huge departure from my chicken recipe the tips to leave it uncovered in the refrigerator, leaving it at room temperature for 1 1/2 - 2 hours (I usually leave it out for 30 minutes) and the butter over the chicken breast ( I ususally tuck it inside the skin) made this a very good recipe.
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I was so exicted to get this book I immediately made the only recipe that I had the ingredients for. These cookies are perfect for my taste - not too rich. I used homemade vanilla (from my Aunt's garden in Hawaii preserved in vodka) and halfed the recipe (was low on butter). Can't wait to make this again.
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What's not to love about meatballs with fresh melted mozzarella cheese inside? The variety and griding of the meat was a bit cumbersome but it provided a wonderful flavor and consistency. I didn't make the oven roasted tomato sauce but plan to do it next time. (I used my own sauce I had in the freezer). The pappardelle was simple but an excellent compliment to the richness of the meatballs.
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Cornstarch is the key to this dish. It really does help them bind and make them crisp. The scallions add a nice flavor to this otherwise everyday hash. I'd be careful when he says to season generously with the salt and pepper. I oversalted with my "generous pinch." Flipping them was challenging but I used the lid technique so they wouldn't break. Looking forward to entertaining with this recipe.
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This was and excellent recipe. I used blackberries and blueberries and served it with the vanilla ice cream. What a treat! The subtle hint of lemon with the fresh fruit topped with the buttermilk cake like topping was the perfect cobbler.
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This is a big departure from the regualr lemon bars I've been making - what have I been doing?? My sister-in-law calls them refreshing bites of lemon ice cream. I did not do the meringue and I think that would have made this 6 stars. Freezing the lemon bars not only makes them last longer but it truely brings out a burst of lemon flavor coupled with the perfect crust. I did put confectioners sugar on the top before serving. While I was making these little delights I was wondering is all this necessary? But in true Keller fashion each step brought me closer to perfection. Somehow finding a quarter sheet pan was difficult for me so I used a baking dish and it came out perfect. I cut the sides off (believe me nothing goes to waste - I've been nibbling at them) and had no problem getting them out in one piece. I was careful to make sure the crust was even which took some work but was worth it!
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It's not often my husband comments on hamburgers but these he raved about. What could I possibly do different? Well it's in the preparation and it's the ingredients. Twice grinding, the combination of sirloin brisket and chuck, and making sure the strands stay in tact not overworking the meat. Really it makes a difference. Try it! Oh and I added garlic powder, kosher salt and pepper. I'm sure I just made Keller purists cringe with the garlic powder but it was very tasty.
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This simple dish is so flavorful and delicious. My crust wasn't as deep as the pictures but I think it's my stove (not a professional one) because I use All Clad pans so I don't think it is the pan. Next time I'll play with the heat to develop more of a crust. It was still a nice crust and really made a difference in the flavor. My husband loves fish simply made and he kept saying how he feels like he went to a restaurant. Great olive oil and fleur de sel gives the fish a nice simple flavor. I made this with the suggested Chanterelle mushrroms with pea shoots and it really was the perfect compliment!
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What a wonderful side dish. Thyme from the garden, homemade chicken stock, and mushrooms from the farmer's market with great olive oil to top this dish that makes a subtle difference in flavor in this delicate dish. I grinded my fleur de sel into a finer grind because I made this with the pan-roasted halibut and both dishes require fleur de sel and extra virgin olive oil so I opted for a subtler textue on the vegetables.
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This is an excellent staple to have on hand! 2 cups of garlic took me a long time to peel (almost 3 heads!) but the result is fabulous. I didn't have a diffuser so I watched it carefully and when the bubbles got too big I just took it off the heat until it cooled down a little and put it back on. I had to do that twice while it was on the lowest setting on my gas stove. The garlic is so tender and tasty. I've added it to dressings, marinades and sauces. I made the oil for the garlic aioli so glad you can use the garlic and the oil!
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The fresh herbs and the aioli really make a difference in this dressing. Yes, it is a lot of work. I've made other buttermilk dressings that I loved that were easier to make but the freshness of this dressing is well worth your time. But then again I love dressings made from scratch. When I served this I put the blue cheese on the side instead of adding it to the dressing so people could choose whether or not they wanted the blue cheese. I also used it as a spread for sandwhiches, on top of a chopped salad as well as the ice berg lettuce slices on page 150. It's definately worth a try!
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It's not often I use iceberg lettuce, but this was fabulous. I did not oven roast tomatoes. I would like to try it that way next time but instead used peeled heirloom tomatoes fresh from the farmer's market. I did not order the bacon from Hobbs' but instead used applewood-smoked slab bacon from my local meat market. I think the combination of wonderfully chunky smokey bacon, crisp, refreshing lettuce, smooth and silky tomatoes and crunchy brioche croutons is fabulous. I would recommend making the croutons, tomatoes (if I had time I would have done them) and maybe even the dressing a day a head of time because making this and the entree was very time consuming.
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I loved the aioli. I used a hand mixer instead of the food processor. I find when making mayonaise from scratch this works the best. Something about the way it whips it up it makes the sauce a nice consistency. Next time I make steamed artichokes I'm definately going to make this aioli to serve with them. The creamy rich texture and taste that this condiment has verses adding garlic to store bought mayo with lemon which is how I did it in the past- was a time saver on a week night but certainly not as delicious. I did use the aioli for the buttermilk dressing which again was fantastic.
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First off I love the idea of pickled anything. I have tried other recipies and this is the best. This is now a staple in our house. Salad's, greek salads, on sandwhiches, in quesadillas, panini's...the list goes on. We always have a jar of this in the refrigerator. I think a key to this simple recipe is the red wine vinegar. For some reason it is difficult to get a good red wine vinegar. Still trying some out. But I did use the sparrow lane cabernet vinegar and it was amazing, but felt this was a waste of such an amazing vinegar. Looking for less expensive vinegar....have a french one marinating in the regrigerator right now!
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We often make sauteed onions to go with our steak. I decided to try this method and was very pleased with the results! Something about the texture and the taste really made these a great addition to our steak barbeques. I never cooked the onions without butter but the salt brings out the liquid and then adding the butter....this is an excellent compliment to our meal.
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I wanted to start a conversation about the sources listed in the back of the book. I really believe, as TK says, "great product+great execution = great cooking."
Two items I have purchased are the Sparrow Lane Vinegars and the Edmond Fallot mustards. Both outstanding and have added a gourmet element to my cooking. The vinegars are best used in salad dressings and the dijon mustard, well I didn't know there was such a difference, but everything I use it in has been that much better. I plan on trying many of these sources as time and expense permits, but I'd love to hear others that have purchased from these sources!
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I love the use of sour cream in this recipe. All the flavors balance nicely and yes, is a variation of many recipes I've made but it is this combination of ingredients which has made this my go to recipe.
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This was the fanciest beef stroganoff I've ever eaten! I found the sauce very rich, but enjoyed the layers of flavors. The meat was delicious seared and chunky with so much flavor. On the other hand it was not an easy recipe but I think all those steps really do build flavor. Definitely not my mother in law's recipe!
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This is the best short rib recipe. So many of them are so greasy and you taste nothing but the grease. But this one, is wonderful. I really like the boneless short ribs - they are really easy find at Costco if you have one near. It actually makes it easier to cook,store and use with other dishes when they are boneless. You can really taste the flavors of the braise as well as the tender meat. When I made the short ribs for the beef stroganoff I used the cheese cloth for presentation purposes, but not the parchment lid - I just askewed the lid. When I was having the short ribs on their own I didn't use either the cheese cloth or the parchment lid. Still looked and tasted amazing!
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The Barefoot Contessa Cookbook
By Ina Garten, Martha Stewart
Clarkson Potter - 1999
This is a simple easy go to recipe. I tend to like the flavor of bone in chicken so that is what I use. I also change it up by adding garlic and oregano instead of thyme leaves. Either way I throw a few halved lemons on the grill to add an added tang at the end.
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What a way to take an old classic and make it better. I sometimes use low fat cream cheese and sour cream to make it lighter and it is still fabulous. I usually don't use the lower fat version of mayonnaise or butter because really there are things you just shouldn't skimp on. Always a hit at parties and game days!
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I'm not sure the good rating is justified because I used canned cannellini beans and not dried. I was looking to make a soup and just happened to have them on hand. They tend to have a different flavor then when you soak them overnight. But I thought this was the perfect recipe for something warm and satisfying as only a soup can do.
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I too roasted the beets. I think it brings out such a nice flavor. Great summer salad with beets from the farmer's market. I shaved some blue cheese on top an my guests loved it.
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I love french potato salad. I agree with the other reviewer that I'm not sure how much the chicken stock and wine really adds to the salad, but I loved the results. I've made this twice and the second time I mixed some of the champagne vinegar after I quartered the potatoes. I love the scallions. The flavor is much milder than using red onion. I tend to like tangier salad dressing so this suited my taste.
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With all the fresh corn during summer I thought this would make a good side dish. I love the concept but somehow the amount of basil overshadowed the sweetness of the corn. Next time I'd cut back on the basil.
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Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
By Ina Garten
Clarkson Potter - 2002
This is a fabulous recipe. I love the fact that the chicken is broiled and not fried. I did however have a flare up in the oven because of the fat - be careful! I also made extra spicy buffalo sauce for dipping.
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Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
By Ina Garten
Clarkson Potter - 2001
This is a great recipe. The crust is perfect and the filling is not overly sweet. Overall a very satisfying way to end a meal. The second time I made this I added a 1/4 c of brown sugar in the topping for just a bit more flavor for my taste. Perfect for entertaining or bringing it to a friend's house.
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This was fun to make and a delight for my guests. Everyone had such a great time reminiscing about the last time they had an ice cream soda and picking out which flavor they wanted. They all loved the fresh toppings!
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I've never had chopped liver before but I thought this was excellent. I loved the flavor that the chicken fat gives this dish. Every ingredient really makes a difference in this dish. I wouldn't change a thing.
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Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets
By Anne Burrell, Suzanne Lenzer, Mario Batali
Clarkson Potter - 2011
This is an easy tasty recipe. I was worried about all the Dijon mustard but when you grill it and it gets that char on it I can't imagine it any other way. On her show she also does this recipe with Meyer lemons. I prefer Eureka lemons for that tangy flavor - especially when you grill the lemons. It is great halved as well.
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I have always been in search for the perfect meatball. I've come close but this recipe is the best. Moist, flavorful meat with the perfect balance of sauce. It made enough for 6 people with leftovers, but if you have big eaters more like 5. First off I had the butcher twice grind the meats so they were already blended. Second, I've never cooked the onions/garlic before putting them in the meatballs. I think this was key - it eliminated the sharp taste from the raw onions and garlic and perfumed the whole meatball with the flavor. As for the sauce, be careful of the onions. My market only sells jumbo onions so I had a few too many. I'd say 1 jumbo = 2.5 onions. Also if you don't cut the dice in 1/4" then it will take longer for the onions to become wilted. The sauce takes a while but it is well worth it! Make sure you use the smaller holes on the food mill to make sure the seeds don't make it in the sauce.
Hope you enjoy this as much as I did.
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Essentials of Classic Italian Cooking
By Marcella Hazan
Knopf - 1992
Simple, easy and a great side dish to a main course. I have found several versions of this dish but this one is the best. I use Frantoia Extra Virgin Olive Oil, I think a good olive oil makes all the difference.
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I love the combination of rosemary and chicken. The flavor was good but the chicken was dry. I had trouble cooking it for 1 minute altogether and browning them all over. So opting for the brown is good theory I cooked them a longer but got dry chicken.
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Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most PopularCooking Expert
By Harumi Kurihara
HP Trade - 2006
I made these for a party and I couldn't make them fast enough. It looks like a lot of ingredients but it is worth it. After you put the ingredients together I would let it sit for 15-30 minutes so the flavors can marinate. Delicious!
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I love this dish. There is something very comforting about it and it is very easy to make especially after a long day. I used store bought Ponzu to save time, but I plan on making it next time.
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Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes
By Harumi Kurihara
HP Trade - 2007
Teriyaki Hamburgers sounds simple, right? I grew up eating a version of this and this recipe is very good. I think it is the ingredients mixed with fresh ground meat that makes it so good. Simple, I know, but tasty and not too heavy. I used Ponzu and ate it with steamed vegetables and rice. Not a gourmet dinner but definately home cooking and can easily be made on a weeknight.
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I love the garlic chives (Nira). I happen to have some growing in the garden. I had some trouble learning how to make the dumpling shapes, but this recipe gave me a chance to practice! The filling was flavorful and the dipping sauce although traditional ( I added sambal oelek for some extra spiciness) was the perfect compliment.
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Molto Italiano: 327 Simple Italian Recipes to Cook at Home
By Mario Batali
Ecco - 2005
This dish is made with simple ingredients that are combined in a way to warm you on a cold winter's night. I love the different notes of the pancetta, garlic, rosemary, mushrooms, celery, white wine and red pepper flakes. Taking care to brown the chicken is an important step in building flavor. I agree that organic free range chicken is the way to go. I've made this twice and wouldn't change a thing
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This dish is a delightful. Light and simple - the perfect antipasto. It's always good to have the basic tomato sauce on hand (your's or Mario's). A lot of his recipes call for the basic tomato sauce.
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It seems every culture has an egg drop soup. This one is fabulous. The choice of ingredients is really important. Parmigiano-reggiano from Italy, homemade chicken stock and freshly grated nutmeg really make this dish special.
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This could be a main course or a side dish. I used shitake mushrooms, oyster mushrooms and dried porchini (with the water they were soaked in heated up). It's important to heat the chicken stock until hot or the rice will not properly release its starches. I never knew you could make risotto this good at home.
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Quick & Easy Japanese Cookbook
By Katsuyo Kobayashi
Kodansha International - 2000
This is my go to weeknight recipe for Shumai. It's easy to make and I serve it as a side dish to sashimi. My husband loves it. The potato starch does make a difference although I sometimes use corn starch. Also after mixing the pork, salt, pepper and sesame oil it is so important to developing flavors to set it aside for at least 30 minutes. Covering the shumai with the napa leaves really does keep it warm as Ms. Kobayashi suggests. Otherwise they get cold quickly.
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