Peckish Sister's Reviews
465 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating | Recipe Title 
The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
By Mollie Katzen
TEN SPEED PRESS - 2000
This makes a very soft crusted pizza, which shrinks by about half its height. It is just there, it doesn’t have any noticeable flavor. I think it could be improved in flavor and texture by the addition of some cornmeal. I followed the recipe exactly using a jelly roll pan (place the crust in the center, not at the edges; it makes it easier to loosen). It was nice to eat something so full of vegetables.
useful (1)
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
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.
useful (2)
Traditional Ukrainian Cookery ~ 1982 Thirteenth Edition
By Savella Stechishin
Trident Press, Ltd - 1982
The name of this recipe intrigued me from the beginning. I have never met a Ukrainian who has heard of this before or who didn’t fall in love and demand the recipe after trying it. The meatball itself is formed from a meatloaf recipe which makes for the most tender and flavorful meatball ever. Everyone wants to know how to get the horseradish inside. The secret is mix it with mashed hard-cooked egg yolks, soft bread crumbs and melted butter which solidifies into a substance that is firm and can be easily molded. You have to cook them very carefully so they do not fall apart. A small amount of sour cream gravy is then made and poured over the meatballs before baking; this is so intensely flavored that it just completes the experience. My mother-in-law would not eat horseradish, yet loved this meatball. People argue about the horseradish – it isn’t there, there isn’t enough, there is too much, etc. I waited 15 years to make it a second time, and then made 4 batches in one weekend. I am not going to wait 15 years before making it again. I then tried doubling the sourcream gravy, but it did not taste quite as good, I suppose because the drippings are not as concentrated.
useful (2)
Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
By Rick Bayless
Scribner - 1996
While boiling down the coconut milk, sugar and cream to make the substitute for sweetened condensed milk and taking the box grater challenge (instead of the food processor on the coconut), I did wish for an alternate recipe with the sweetened condensed milk. However, this pies tastes so much like fresh coconut, not at all like the other desserts I have made with dried coconut. It was really worth all that preparation time. The crust of ground toasted almonds, sugar, butter and white bread was crispy and delicious. I love the addition of just enough almonds in the filling to add visual and textural interest. I did not bother with the cream topping, but it was gratifying to see how quickly the pie disappeared, and it was also great to use my removable bottom 9" tart pan.
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The Savory Way
By Deborah Madison
Bantam - 1990
The fresh majorum gave this squash dish a hearty flavor. I used patty pan squash and brown rice. Everything cooked up just right. I wasn't sure what a tian dish was, so used a large glass casserole dish and my rice and squash mixture was about 3 inches high. This made a nice light supper.
useful (1)
Great Breads: Home-Baked Favorites from Europe, the British Isles & North America
By Martha Rose Shulman, Steven Mark Needham
Houghton Mifflin Harcourt - 1995
This made a delicious whole wheat naan. There is a lot of last minute activity so this wasn’t good timing to try to make it just in time for dinner (if you are also cooking dinner). I chose the buttermilk over yogurt option and found that I had to add about an additional cup of whole wheat flour in addition to what she had suggested. This was easy to make and had a total of only 3 tablespoons of oil, so much less than many Indian bread recipes that I have previously decided not to make (for that reason). I did not broil it to make the brown spots and it tasted fantastic warm out of the oven with butter chicken. It tastes just as fresh and moist inside storing in the freezer.
useful (1)
The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
It seemed odd to have that much cabbage in a soup with fresh dill on top without making borscht. I was worried that without the red wine the flavor would be flat, but with a little white wine, it was a robust, flavorful soup. The pinto beans instead of the small white beans also worked. Do not skip the toppings. I interpreted shredded salami as short thin strips. Our dill is really lush right now and it was divine with the shredded salami on top of the soup.
useful (1)
An unusual flavor popping pudding. I used a high quality organic concord grape juice. My bottle only had four cups of juice so I removed one tablespoon of semolina flour. I was glad for the desired temperature as I reached that faster than the specified time. If I had cooked it to a particular thickness, I would probably have overcooked it.With no additional sweetner added, it tasted just right although not sweet. The blanched almonds sliced easily, and I toasted them in my convection oven. I did not make the sugared basil leaves as I do not cook with raw egg and had no dried egg white powder on hand. Instead, I decorated it with additional sliced toasted almonds. This would be great as a finish to a hot, spicy main course. I divided it all into individual dishes so it could cool faster. A thick chewy skin developed on top, with it being softer underneath at first. It is important to let it fully cool and then the texture is wonderful, uniform small, soft particles.
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The Complete America's Test Kitchen TV Show Cookbook
By Editors at America's Test Kitchen
Cook's Illustrated - 2009
This is my favorite wilted spinach salad. I like the dressing, it is minimal and brings the only problem to the salad; I never get enough wilting. This may be exacerbated by my tendency to sneak in more spinach. I think the solution is to add the spinach to the dressing in the pan. By the time I scrape all the dressing out of the pan and onto the spinach, it has already cooled quite a bit. I also have one boiled egg per person if you are having this for a meal.
useful (2)
Website: Martha Rose Shulman
www.martha-rose-shulman.com/index.htm
This was an interesting way to use broccoli. I used Lundberg wild and brown rice mixture for this and loved the variety of rice. I didn’t have a red pepper, but the sweetness would have added a nice antidote to the overpowering acidic flavor of this dish. I don’t have walnut oil, so used olive oil and added extra walnuts. It was very good especially since I used no salt at all.
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The New Basics Cookbook
By Julee Rosso, Sheila Lukins
Workman Publishing Company - 1989
This is a rich, very mushroomy soup with dairy being optional (in the form of creme fraiche added as a garnish) is a nice feature. The leeks and onion add great flavor without standing out. My Mom cooked this for me in 1993 and I found it just as delicious this time. I never just have dried Morels around and find it tastes good with whatever I have tried - porcini or mixed wild mushrooms. I am enjoying my new immersion blender to puree soups like this one. I think it would be even better with sauteed mushrooms added at the end for a little textural diversity. 3/23/2020. Great use of our dried morels. Found the soup a little thick and difficult with the immersion blender, could have used 1 cup additional liquid. Great plain with homemade Focaccia.
useful (4)
Vegetarian Epicure
By Anna Thomas
Vintage - 1972
This turned out to be a coarse textured, very moist and delicious white bread. I tried to cut back on the overall volume of ingredients and make it in my bread machine and I did not cut it down enough. The next time I will make it just like the recipe. As it was too moist and I had added all the flour that would fit, I became inspired and added the strawberries I had dehydrated. They rehydrated enough to taste like strawberry jam in the finished bread, but completely retained their shape as they had been so hard to start with. With the dried strawberries the bread rates five stars. I will definitely make this again.
useful (1)
Light Basics Cookbook: The Only Cookbook You'll Ever Need if You Want to Cook Healthy
By Martha Rose Shulman
HarperCollins Publishers - 1999
The perfect balance of onion to potato to dressing. The goat cheese flavor comes through without being overpowering. I made it as direction with the exception of using red potatoes and apple cider vinegar. I have eaten a lot of unsatisfactory warm potato salads over the years, and this is a winner! She suggests it could be the entire meal or a good picnic dish.
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The Complete America's Test Kitchen TV Show Cookbook
By Editors at America's Test Kitchen
Cook's Illustrated - 2009
Oh the bitterness of all those rich walnuts! This recipe has an additional cup of ground walnuts in addition to the 1 cup of finely chopped nuts. Now I know what I spent hours peeling those walnuts for in The Pie and Pastry Bible recipes. To a New England palate, I do not think the bitterness may be as overwhelming (having grown up there myself). The son I made the cookies for loved them. One positive factor is that you will not eat too many at one time. They also wait until the cookie is cool to dust with powdered sugar. One of my favorite parts of the Russian Teacakes was the repeated rolling while warm in powdered sugar so that it made its own icing. I will go back to my Betty Crocker recipe for Russian Tea Cakes.
useful (1)
The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
This seems more like a torte than a cake. I toasted the walnuts and skinned them as much as possible to reduce any bitterness. The directions worked well here. I like coffee, but not coffee flavored anything else, so I made a lemon flavored syrup instead of the coffee syrup. It was delicious, the flavors felt Greek and went together well. It was hard to wait the specified time, but it was worth waiting for. Be careful and only use the amount of syrup specified, it is perfect.
useful (4)
Moosewood Cookbook
By Mollie Katzen
Ten Speed Press - 1992
This is a most satisfying Waldorf salad. It should be served fresh or only add the nuts as you serve it. The citrus dressing seems very thin when you mix it up, but is just right for a bright fruity touch. The toasted pecans dominate with an amazing and really distinctive flavor. The finely chopped dates add tiny bursts of sweetness that do not overwhelm or become hard like raisens in a traditional Waldorf salad. I was a little dubious about the cheese, but it smoothes out the acid from the apple nicely. This recipe is perfect as it is.
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Mexican Light: Exciting, Healthy Recipes from the Border and Beyond
By Martha Rose Shulman
Bantam - 1996
I cheated here using the somewhat dry left over brown rice in the refrigerator and a can of black beans. I did cook the onion, chiles and garlic however. Wow, what incredible flavor! She said to serve immediately, but that did not happen of all members of the famly. Using dryish brown rice was great here as it did not become soft and mushy. We served it with the new Johnsonville Brothers chorrizo sausages (grilled) and it was a great meal. These beans and rice would also make a great main dish aall by themselves.
useful (1)
The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
I had a big batch of the first baby zucchini from my CSA as the basis for this recipe. Since they were so tender, I gave the potatoes ahead start cooking. I cut back on the olive oil. The caper topping turned was could have been a mundane dish into something spectacular. My sons who are not fond of capers even commented on the random bursts of saltiness.
useful (1)
Slow Cooker Revolution
By The Editors at America's Test Kitchen, America's Test Kitchen
Boston Common Press - 2011
I made this on the occasion of a vegetarian guest. All diners, vegetarian or not seemed to really enjoy it. The fresh mushroom turned completely black in the presence of the black beans which was a little strange, but the flavor had a nice depth to it, and I loved the freshness the last minute addition of tomatoes added. I had previously tried to make a vegetarian black bean chili by leaving out the ham hock and adding liquid smoke. Needless to say, it wasn’t very good. We served the leftovers as a bean dip with melted cheddar and lots of fresh salsa on top and that was also very popular.
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A very good lentil soup with bacon cooked in it for flavor that is removed at the end. It had great flavor and I particularly liked that Swiss chard is thrown in at the end. I cut it 1/2" across and removed the ribs as specified, but wish that I had cut it into 1" lengths. The long ribbons of Swiss chard tended to be served mostly with the first bowls. I only could find regular sized portobellos and so it was not practical to remove the gills as they specify with the larger portobello caps. There were a lot of ingredients which take a long time to prepare, but worth it.
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Website: Peter Ostroushko
www.peterostroushko.com/recipearchive
You don't think you like sauerkraut? This is actually just half sauerkraut with all the juices squeezed out, and half cabbage. I am still getting used to having a mandoline, and I kept cutting until I had taken off an equivalent weight of cabbage to the sauerkraut. The onion is sauteed and then the cabbages are added and cooked for a long time. This is the way the Ukrainian ladies that immigrated a long time ago make it for Church. They recommend using a slow cooker for making big batches. They had some other secrets, which I made the mistake of not writing down, but will try and find out and add later. This must be served with a really good kielbasa and boiled potatoes for an authentic meal.
useful (2)
The Food Of Morocco
By Paula Wolfert
Ecco - 2011
Warning, be sure your container is big enough. I started with a large spaghetti sauce jar, which sure seemed big enough at the beginning, and it was easy to stir with a long, square chopstick. It started off slowly, but I finally found nice warm places in the kitchen and it really took off. When I fed it, it was almost up to the top of the jar. I ended up putting it in a large bowl and just letting it bubble over. I do not understand why she asks you to save ½ cup when the recipe only requires ¼. My son warned me of the blue cheese like smell emanating from the jar; and it was very strong.
useful (1)
The Complete America's Test Kitchen TV Show Cookbook
By Editors at America's Test Kitchen
Cook's Illustrated - 2009
Chocolate satisfaction in every bite. I made this straight forward elegant cake for a special teenager’s birthday. (I hate making frosting and icing cakes.) You just have to schedule enough time to bake the first layer, then enough chilling time for that and the subsequent mousse layers. My only problem came with unmolding. It had chilled enough, but my springform pan doesn’t have as much give as I would like and whichever direction I used to get the cake through was the wrong choice. I had unsightly streaks through all of the layers (on the outside). It was a real disappointment to me that it did not look like the picture, but everyone seemed to really enjoy it.
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Better homes and gardens homemade cookies cook book
By Better Homes and Gardens
Meredith Corp - 1975
Economical and restrained brownies, but still very delicious. These are made in an 11 X 7" pan (so smaller than my usual 9 X 13" pan). The first layer is an oatmeal, flour, brown sugar and butter crust. The second layer is walnut brownie, and the third layer is fudge frosting. I was shocked that the whole recipe only took 2 squares of unsweetened chocolate (no cocoa) and only 5/8 of a cup of butter. My favorite brownie recipe takes 8 squares of unsweetened chocolate. My son loved them (second only to marshmallow brownies).
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Traditional Ukrainian Cookery ~ 1982 Thirteenth Edition
By Savella Stechishin
Trident Press, Ltd - 1982
This rich bread is traditional for Easter, but also for greeting visitors. It makes a huge batch. I make half a batch to bake one large loaf which turns out beautifully if you bake it in your dutch oven. I don't use the tradional coffee can, but use other smaller pots with high sides for smaller loaves. For my bread machine, I make one third the recipe. As the whole recipe takes 6 eggs, these recipe reductions work well. This basic recipe does not have dried fruit, but I add 2 cups to the whole recipe; yellow raisens are the tradition. I cannot tolerate sulfur dioxide used in yellow raisens, so I substitute craisens which are delicious and to make a statement that I am not using regular (black) raisens in error. The next time I make this for a special occasion I intend to use dried cherries.
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The Pie and Pastry Bible
By Rose Levy Beranbaum
Scribner - 1998
I too had difficulties with these. I did weigh White Lily flour and opted for buttermilk. My dough was like pancake batter. I tried to shape it and it was a complete mess. I forged ahead anyway and the final result tasted pretty good, if you avoided the big clumps of flour. I attributed my problems to the usual Florida high humidity, but I would recommend cutting the liquid. I don’t need to try this recipe again. The pictures are of before and after baking, and then after they are turned out of the pan.
useful (1)
The Food Of Morocco
By Paula Wolfert
Ecco - 2011
This monochromatic salad had a great taste. I did not serve this until the following day as it took longer than expected to grill the peppers and let them cool enough to work with. Not everyone liked how the preserved lemon stood out as it was sprinkled on top. I much prefer the tomato salad with capers for taste, but also for ease of preparation.
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The Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads: 200 Bold Flavored Recipes
By Martha R. Shulman
William Morrow Cookbooks - 2001
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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The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
By Mollie Katzen
TEN SPEED PRESS - 2000
I was told if I made my own salsa, I would never buy the stuff in jars again and did not believe it. They must have been talking about this recipe! Just enough bite from the lime and cider vinegar. Great flavor from the toasted cumin seeds, without overwhelming. The moment you taste it, you forget the work involved to make it. I made no changes and will have to prepare this again soon – it doesn’t last long!
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2007
I was interested to try this well-liked recipe when I had an over abundance of tomatoes. It was good, but would have probably been better if I had cooked it for the longer amount of time. I must have used a very coarsely ground cornmeal as well and next time I will pay more attention to using a more finely ground one. Definately worth trying again.
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Website: Smitten Kitchen
This pie bursting with fresh tomato and corn and a contrasting crispy flaky crust tasted delicious. The smell of the fresh corn was noticeable while baking. I did skin and seed the tomatoes throwing in a third as my tomatoes were only medium large. I still had trouble with a watery bottom; parts of the bottom crust seemed to have dissolved. One possible solution would be to sprinkle flour with the tomatoes and corn, but that might take away from the freshness of the tomatoes and corn and hide somewhat the lovely bursts of flavor from the cheddar and lemon mayonnaise. I would probably opt to roll the top crust thicker and skip the bottom crust altogether.
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The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
An amazing and substantial Greek type salad based on broken up barley rings. I wish that the amount of water to sprinkle on the chunks of barley rings was specified. I used about three tablespoons. This was incredibly delicious, only missing a little onion. Be sure you do not make too much, it will not keep.
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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
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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Slow Cooker Revolution
By The Editors at America's Test Kitchen, America's Test Kitchen
Boston Common Press - 2011
A nice and simple variation on the standard recipe. The grains fluffed nicely after sitting. This is a companion recipe to the Lamb Vindaloo from the same cookbook. It served as a nice base to soak up all the liquid from the Vindaloo but would also be good as a side dish.
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Vegetarian Epicure
By Anna Thomas
Vintage - 1972
These Swiss, Romano and ricotta cheese individual soufflés cooked quickly. If you like those flavors and brandy, you may like these strong flavored ramequins. The texture was also very grainy and like cornmeal.
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Website: Smitten Kitchen
I doubled the recipe (as it was one half a recipe) and let it chill overnight instead of for 30 minutes. It worked well to use a small metal ladle to scoop perfect-sized cookies. The first batch must have been too cold as they came out flat and a little gooey. The rest turned out perfect. I can't vouch for the taste as I can't eat oatmeal, but everyone else devoured them and they looked good.
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The Complete America's Test Kitchen TV Show Cookbook
By Editors at America's Test Kitchen
Cook's Illustrated - 2009
Crisp and chewy around the edges and a rich fudgy chocolate center. These rich chocolate cookies are different from anything I ever ate before and are a revelation of what chocolate cookies can be. Timing and following the directions as to when to take t the cookies out are essential. I walked away from the first batch and they cooked all the way through and were just plain cookies. The rest turned out perfect. I do make my cookies smaller than they do and so cooked them for about 2 minutes less.
useful (1)
The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
I followed Southern Cooker's lead and also made this single vegetable salad with raw cabbage, using my mandoline to make short work of shredding the cabbage. I also whipped up the oil and lemon Greek oil and lemon dressing. It was the fastest and simplest cabbage salad I have ever made. I topped it with the fried garlic topping and it turned it into a rather special salad.
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The Pie and Pastry Bible
By Rose Levy Beranbaum
Scribner - 1998
A huge pecan and maple icing covered Danish, what’s not to like? You know that I had to make this for my Gator’s (Univ. of Florida grad’s ) birthday. As you can see from the pictures, it went well except perhaps for the final product, but I was thrilled. The next time I think my dough will have a more even distribution of the butter and work better. The directions were great. I used smaller pecans on the outer rows and a larger pecan variety for the inner rows (to make it look more like a real gator). It is cut into 1 inch pieces. You will want to eat more than a 1” piece, but they are so rich, that much is very satisfying. The pictures show the raw dough, the baked Danish and the maple-glazed Danish.
useful (5)
Slow Cooker Revolution
By The Editors at America's Test Kitchen, America's Test Kitchen
Boston Common Press - 2011
I found everything for this soup except for the lemon grass. It was completely delicious and very popular with more adventurous diners. The red curry paste gave favor without too much heat. I liked that the spicy chili was on the side. I bought the better quality fish sauce and was glad I did. I occasionally noticed its flavor and felt it added depth to the overall flavor. The soup turned out perfectly in the specified time, and I would make no changes; I just hope to make it again real soon. I think that I would find this more soothing and interesting to have if I had a cold than the traditional chicken noodle soup.
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The Complete America's Test Kitchen TV Show Cookbook
By Editors at America's Test Kitchen
Cook's Illustrated - 2009
I made this hot, curry paste and coconut milk dish for my family, knowing that it would be so hot I would not even be able to try one bite. They absolutely loved it, fighting over the leftovers. I liked that it was full of vegetables and the fresh lime juice, basil and mint added at the finish were appreciated.
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Cook's Country Best Potluck Recipes
By Editors at Cook's Country Magazine
America's Test Kitchen - 2010
Deep chocolate flavor in a very moist cake. It whips up very quickly similar to a brownie and bakes in a short period of time. The roasted pecans lying on top of the icing make it as pretty as it is delicious. The directions worked perfectly and it was very popular, disappearing quickly.
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The Food Of Morocco
By Paula Wolfert
Ecco - 2011
I specially ordered the chickpea flour for this recipe. The batter was so incredibly watery that I did not see the need to add any of the 2nd half of the water. My flour was also so fine and the batter so smooth I also skipped the straining step. I used a 9 X 13” pan instead of the 14” deep dish pizza pan. I was surprised after the 30 minutes of baking that this very thin batter had thickened and now looked like the dried muddy plain of the Mississippi River. The oil I brushed on was rapidly sucked into the batter and so after the second baking step while the oven was turned off I did not obtain a glazed-looking surface. We chose the ground cumin topping. This was very hard to get out of the pan as I saw the oil I had used to coat the pan rise through the batter before I even got it into the oven the first time. This was very thin and tasted OK and I could see it would be great as part of a Vegan meal to add protein and be filling. It was interesting to try once, but I much prefer breads made with yeast. No one was interested in seconds and I do not see the need to try this again.
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The Barefoot Contessa Cookbook
By Ina Garten, Martha Stewart
Clarkson Potter - 1999
A beautiful tasty dish and we also had it with Steelhead trout. I think it would stand alone and be great with some sugar snap peapods as well. I followed Quezzle Sister’s advice to add more veges – an orange pepper, and break the spaghetti in half. Loretta had commented that the sauce made the noodles mushy and so I froze the ginger, thinking that the enzymes in the ginger were the culprit and I did not notice any mushiness to the noodles, but kept the leftover sauce separate, just in case. The sauce started thin, but thickened as it stood. I used spaghetti rigati, and the square ridges held the sauce nicely. This had a more complex sauce and with more colorful vegetables than a peanut butter based dish I had made in the past.
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Best Slow Cooker Cookbook Ever: Versatility and Inspiration for New Generation Machines
By Natalie Haughton
William Morrow Cookbooks - 1995
The most difficult part of this recipe is finding the 3 packages of Hunter sauce mix (they suggest Knorr) which is the basis for the rich and distinctive gravy in this dish. It takes frozen baby onions, but I prefer the taste of onion chunks. It also takes ½ pound of fresh mushrooms and I have used 1 pound and it still tasted great. My family loves it served over a large mound of mashed potatoes as recommended.
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The Pie and Pastry Bible
By Rose Levy Beranbaum
Scribner - 1998
This very wet dough is just barely manageable. It does not need a long chilling time before baking. The directions are very helpful in ignoring how much it puffs up while cooking. The peanut butter aroma during preparation foretells the delicious taste. After I had finished jamming all the dough into the tart pan, I read how I should have had some left over. The finished product is a little crumbly and I had a lot of small air holes, so it did not make a perfect impression against the tart pan.
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Vegetarian Epicure
By Anna Thomas
Vintage - 1972
This dark hearty bread tastes very similar to Boston brown bread, but does not steam for hours. This is very satisfying for bread made with no fat or eggs. Do not use Greek yogurt; I did and I could not mix in all of the flour, nor could I “pour” the batter. I added water two TBLS at a time until it made a batter I could stir. This hearty quick bread has no eggs! The rolled oats gave it an interesting texture without adding nuts. I do not think it would have turned out as well with quick oats. Follow her advice to eat it with cream cheese on it; it is a nice contrast to the sourness of the rye, yogurt and molasses.
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Website: Smitten Kitchen
The fresh sweet corn flavor really predominates this creamy spoon bread. If you like creamed corn (which I hate), this dish will probably make you swoon. I made it in a nine inch square pan (one of the options) instead of a soufflé dish and it was done in the suggested time and came out very nice with lots of the crispy bits against the side of the pan. This delicious dish is easily a half day project (even with all her labor saving steps). I poured the hot cornmeal mixture into another bowl to speed the cooling process as suggested, but even that step took longer than stated even with frequent mixing. Because of the time needed to make this dish, I will probably not attempt it again.
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The Pie and Pastry Bible
By Rose Levy Beranbaum
Scribner - 1998
I used this for the Engadine tart that is described as being like a large shortbread cookie stuffed with caramel and walnuts. I weighed the dough to exactly make a 1/3 to 2/3s split for the upper and lower crusts and that took the guess work out. I have become used to forming these butter-soft doughs that need to be rolled out between sheets of plastic. It worked great especially since I found my 9” spring form pan (I had been making due with the 9 ½”). My only problem was a few cracks in the top crust, but I was delighted that the caramel did not bubble up through and they were not very noticeable. My pan was dark and I used a middle time, the next time I should cut it back a little, I like my “shortbread” not well browned.
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This is a variation of the sweet cookie tart crust. I could only find shredded unsweetened coconut, not flaked, but it seemed to work OK any way. This was my first attempt to make a tart in a removable bottom tart pan. I now know the importance of manipulating it on a cookie sheet, so you do not accidentally pop out the bottom and wreck the whole thing. I chose to freeze it overnight before prebaking and it worked fine, only falling a little in a spot where I had rolled it a little thin. She said it wasn't necessary to grease the tart tin, but whether it was my new pan or the kind of coconut, I really fought to get the bottom pastry up. The end result was flaky, crisp and delicious with clear coconut flavor.
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