shilton's Profile

From: Saint Paul, MN USA

Joined: October 30th, 2010

Website:
ballerinabreath.blogspot.com/


Latest review:

November 15th, 2010

Butternut Squash and Blue Cheese Risotto Soup from Best-Ever Soups

This recipe has a lot to offer. The squash is pleasantly sweet and tender, the gorgonzola is salty, the arborio rice is creamy, and a little sage pulls it all together with an earthy sort of undertone.... read more >


recipe reviews (33)
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useful review votes (17)

shilton's Reviews


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15 recipe(s) reviewed. Showing 1 to 15Sort by: Title | Date | Rating

Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day

By Moosewood Collective
Fireside - 1994

6th November 2010

Black Bean Soup : page 23

This soup is delicious - I've actually made a note on the page that it's better than the one in Bittman's "How to Cook Everything" - and I make it regularly. I sometimes use canned tomatoes with chili, and I sometimes make it with canned black beans that include jalapeno - either way, it's got some kick to it! I've never even added the sun-dried tomatoes, and it's good all the same. My vote is that you can't go wrong with this recipe!

useful (3)  


6th November 2010

Coffee Ricotta Mousse : page 307

Other recipes rarely use the entire ricotta container, and this recipe can be halved or quartered (as needed) to make excellent use of what's remaining. This recipe is so delicious that it's worth keeping instant coffee granules on hand just for quick production of it.

useful (1)  


6th November 2010

Creamy Garlic Dressing : page 95

This recipe is simple to make, uses ingredients that I generally have on hand, and tastes phenomenal. Who knew that drizzling some milk into the blender would create a thick and creamy dressing?! There are variations listed, and others would work fine as well. My immersion blender made this especially straightforward, but that mostly eases the clean up. If you are at all inclined towards creamy dressings, make this immediately!

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6th November 2010

Easy Artichoke Sauce : page 110

This sauce has caused me to keep canned artichoke hearts in my pantry as a staple, because every time I make it for guests, they ask for the recipe. I boil a pot of water when I start making the sauce, and toss in a 1 lb. box of chunky pasta. The sauce and pasta are generally ready at about the same time, and I mix the pasta into the sauce immediately after draining it. Serve immediately, with Parmesan available as a topping.

useful (1)  


6th November 2010

Easy Refritos : page 79

As promised, this refried bean recipe is very easy. It's also delicious, and very easily adapted i any variety of ways once you get the hang of it. For quesadillas, dip, or any other use of refried beans, this is miles ahead of the canned version. I always have canned beans in my pantry, which means that I can always have homemade refried beans in about 15 minutes. With leftovers, I sometimes add broth and enjoy it as a soup!

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6th November 2010

Fish Otis : page 251

This dish is delicious. Preparation takes no time at all, and it bakes for 25 minutes. I have used tilapia here with great success.

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6th November 2010

Peperonata : page 83

Served with polenta, this is one of my favorite dishes of all time. It's easy to make, and full of flavor. This is one of the only vegetarian meals that my mom served, growing up, as it is so delicious and filling that you don't miss the meat at all!

useful (1)  


6th November 2010

Polenta : page 150

This recipe is a straightforward and delicious solution to homemade polenta. I like to serve it fresh and creamy, but I pour the leftovers straight into a square pyrex (before I sit down to eat), which makes reheating it very easy - just cut it into the shape of your choice and pan fry, grill, broil or bake it. Any topping you'd put on pasta will work on polenta, or you can stir in any combination of cheese, ham or vegetables for the polenta itself to be the meal.

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6th November 2010

Portuguese White Bean Soup : page 34

This is one of the recipes that my mom used to make out of this cookbook, and it's just as good as I remember it being! I use canned chicken stock and canned Great Northern beans, and it is delicious. The bell peppers and sherry perk up the beans and potatoes, and the ground fennel adds a nice extra dimension. This recipe comes together quickly and is even better the next day for lunch!

useful (2)  


6th November 2010

Red Lentil Soup : page 36

I like this soup, but it isn't my favorite - possibly because lentils just don't really captivate me. I have made a note in the margin to use lots of salt and lemon, so if you try out this recipe, I suggest you do the same!

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6th November 2010

Risotto with Carrots and Feta : page 161

I had an abundance of carrots on my hands when I decided to make this recipe. The feta, carrots and dill were a departure from the earthier tones (chicken, mushrooms, onions) that I'm accustomed to in risotto. I'm not sure that I'll make it again, but I suppose if you were looking for a fresh, light, summery risotto, this might be it.

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I made a note in the margin of this recipe that it's delicious, even with only the potatoes! That is to say that I left out the peppers and mushrooms entirely, and still very much enjoyed it. Don't overlook the hint that suggests using aluminum foil!

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6th November 2010

Savory Scallion Biscuits : page 58

This is one of the recipes my mom used to make from this cookbook, and she always served it with the Portuguese Bean Soup on page 34. They are a lovely complement to soups, with just a touch of the scallion flavor shining through. I served them with a roasted vegetable soup at a dinner party once, which went over quite well!

useful (2)  


6th November 2010

Spanish Potato Onion Soup : page 40

I've made this soup twice. The first time, I noted that it was fantastic and that I had used red wine in place of sherry. The second time I made it, I penciled in an unthusiastic: "Halved it. Ok, not great." So, I'm not sure if red wine was the trick, or if halving it was a disastrous move. Maybe it's got to do with the quality of potato and onion. I'll probably make it again sometime, and I'm curious if it'll strike me as fantastic, okay, or somewhere in between!

useful (1)  


6th November 2010

Sweet Peppers Soup : page 41

I make the "Mexican Variation" of this soup which is listed as the alternate version. It's the one I more often have the ingredients for, and I've always been very pleased with it. I have yet to try the original version. The combination of spices and sour cream blend together in a very pleasing way - and it's terrifically quick to make, especially if you have an immersion blender.

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