Peckish Sister's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating
The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
By Editors at Cook's Illustrated Magazine
Cook's Illustrated - 2011
Toasted Nut and Parsley Pesto : page 162
Parsley, olive oil, pecans and garlic. I enjoyed toasting the garlic on top of my new gas range until it was brown and soft. Be careful as two of the cloves burst open with a splatter. Don't be over generous with the parsley and pecans as I was, as the amounts listed keep those ingredients from over powering. It was too bitter, but with a small amount of fresh lemon juice tasted rich and balanced. I used it to flavor the cooked acorn squash halves before adding other components. The rest of the parsley pesto we will have over angel hair and gluten-free ramen noodle pastas. Making this pesto was a fun way to help use up a surprise ingredient of parsley in our Fruit/Vegetable box, and also give a different flavor to winter squash.
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Congo Bars : page 656
The base recipe is the the Blondie (brownie) recipe with lots of brown sugar, toasted pecans (for which I substituted walnuts), chocolate and white chocolate chips. To make it a Congo bar, you add carefully toasted coconut. My son in college has declared this his most favorite cookie (to receive in a care package). This recipe makes a 9 X 13" pan of these very rich thick cookies.
useful (2)
Zucchini Bread with Dried Cranberries : page 578
The batter of this bread was very beautiful with the contrast of the grated zucchini and the dried cranberries. However after baking it became very dark and harder to see. I used the toasted pecans and the larger sized loaf pan (they did not recommend). I am not sure the batter would have fit in a smaller pan. I used the yogurt option over the milk but it still did not help with the Florida factor and I had to bake it 20 minutes more (instead of 5 minutes less). Very good flavor, texture and the fruit and nuts remained in suspension. A nice use of a pound of zucchini.
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Ratatouille : page 265
This family favorite is the only way I have been able to eat eggplant, perhaps because it it salted, any excess moisture squeezed out and then roasted at a high temperature. If I am in a real hurry I use canned tomatoes and dried herbs. Last night I made it using fresh herbs and fresh tomatoes. We also love it because it does not come out soupy. It is well worth the time for all of the washing, chopping, sauteing and roasting. A great way to eat a lot of vegetables!
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