Peckish Sister's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title | Date | Rating
The Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads: 200 Bold Flavored Recipes
By Martha R. Shulman
William Morrow Cookbooks - 2001
Tomato, feta and arugula salad : page 41
This was very good and I am always looking for an excuse to eat Arugula. The strong flavors of the feta, vinaigrette and the arugula went very well together. I used small tomatoes, which formed small wedges when cut. Even so, I would prefer the tomatoes more in smaller bite-sized chunks rather than the specified wedges.
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Pasta with Fresh Tomatoes, Capers and Olives : page 214
I thought this was similar to a pasta dish I throw together without a recipe until I followed this recipe to the letter. It has a great complexity of flavors. I would not have thrown in so many salty olives of my own accord, but there were enough fresh tomatoes to compensate. We do prefer it with angel hair pasta and a little parmesan on top. This is a great quick fresh pasta dish to throw together at the last minute with ingredients that you probably have on hand.
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Pasta with Cherry Tomatoes, Feta and Herbs : page 214
This is great pasta to throw together in a hurry with ingredients you might have on hand. I loved the saltiness of the feta cheese with the tomatoes in this recipe. It is a very simple recipe and might not be something I would make if I had tons of time. But for a quick light dinner, it was very nice.
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Free-Form Apple Tart (Apple Galette) : page 288
I had a very similar experience to QS. I tried a new kind of apple, SweeTango. Very good for eating and cooking, both sweet and tart at the same time. The fragrance of the cooking apples was amazing. When I was ready to stop cooking the apples I had some juice in the bottom of the pan that I reduced to a syrup after taking the apples out. We also tried to eat it up warm. The galette was quite hard and not that flavorful.
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Dessert Galette Pastry : page 286
Although the other reviews of this recipe from her other cookbooks were not too good, I still wanted to try another yeast galette pastry recipe. The dough was so dry that I could not add all of the specified flour. That never happens to me in humid Florida. The recipe should have been enough for two galettes, but I could barely roll out the full recipe to the correct size. It made a nice enough galette, but without egg wash and sugar, was not particularly pretty. It also didn't taste particularly great. I made the apple galette, and we ate it soon enough that it did not get soggy.
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Cumin Vinaigrette : page 27
This was a nice vinaigrette, although a little too heavy on the oil for me. I see that she has two versions of this recipe and this is the one without yogurt. I made it just as the recipe specified with pre-ground cumin. I was expecting more punch from the cumin. I think it would be great with freshly toasted cumin seed ground up in a mortar and pestle.
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Arugula, Pear and Walnut Salad : page 39
This was an incredible salad. My pears are either too hard or too soft, but these pears were at the perfect stage of ripeness. I was afraid that the pears would brown, but they held up well. The richness of the nuts, sweetness of the pear, creamy contrast of the gaot cheese, tartness of the dressing and roar of the arugula was amazing. This would be a nice special salad for company.
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Apple Clafoutis : page 284
This was my first introduction to a clafoutis and the recipe sure made it sound like a boring desert. This was also my first cooking with the stash of vanilla beans bought for a previous challenge. This was outstanding and continued to call to me from the recesses of the refrigerator. I liked it better than the pear and cherry versions which I tried after this one. The vanilla really stood out in this clafoutis version. I used pink lady apples which do not brown immediately so I skipped the step of soaking the cut apples in lemon and water with no ill effects. This is a great, but simple dessert which holds well.
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