bhnyc's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
| Date | Rating
| This is an easy and delicious way to cook dandelion greens. I served this with Ina Garten's Creamy Cheddar Grits and with roasted shrimp.
I also like that these can be made ahead and served at room temperature.
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| I am not sure how to rate this! It's good but I feel like, as is, it isn't done. I expected the color to be darker but I cooked it exactly as instructed. It does have flavor but looks so pale. Later I will be making the udon soup with it. Let's see how that is.
This is incredibly easy to make. Getting the ingredients was the hardest part for me. I went to Mitsuwa in Edgewater, New Jersey and they had the kelp and bonito flakes. They also have the most helpful employees who helped me find everything. |
| I made the whole wheat version of this pita bread. It is a really easy dough to make and is also pretty quick. It rolls out nicely and is easy to handle. Almost all of my pitas puffed up- a few didn't puff all the way. Choosing to have smaller pitas, I divided the dough into eight portions. These still ended up being fairly large, so next time I might make ten instead. Based on other recipes I have used, I chose to bake these at a higher temperature than instructed. I also preheated my pizza stone longer. |
| It's hard for me to rate this one because I had to make it twice in order for it to come out right. Of the five ways to make this, I chose the oatmeal honey wheat bread.
Following the recipe exactly didn't work! It calls for using a food processor and doesn't say to proof the yeast. Other bakers on line commented that it took a while to rise. I knew my yeast was fine because I had used it the day before and making this time allowance, it never rose. I decided to bake it anyway and got a brick. Very disappointing. I needed to figure out why this didn't work.
I tried it again but in a mixer instead of a processor and proofed the yeast first. These two things did the trick. I got a really nice loaf of well-risen bread that made a great sandwich.
So- the taste and consistency of this bread are fine if you follow my directions and not the ones in the book! |
| I loved this soup! First you have to make the Dashi and then you add miso paste (I used white miso) to it. That's all it takes to make the broth. I couldn't believe how easy it is.
If you add in a lot of extras, this is a very hearty and healthy soup. I prepared shrimp and veggies ahead of time so everyone could pick and choose what they wanted to add to their soup: carrots, spinach, shiitakes, scallions. Everyone had udon noodles and a poached egg (this was my favorite part!).
So good and so healthy. While this was the first course of our meal, you could easily serve it just with edamame for lunch or a light dinner. I will definitely make this again! |
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