KVizz's Reviews
20 recipes reviewed. Showing 1 to 20Sort by: Book Title 
| Date | Rating | Recipe Title
Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
By Anthony Bourdain
Bloomsbury USA - 2004
This recipe calls for "dark" chicken stock as opposed to beef stock. It does miss a little bit of depth as a result, but not by much. The addition of port gives great flavor and it is a nice light version of this soup.
useful (2)
Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
By Ina Garten
Clarkson Potter - 2008
I've made this twice...once as written and once with changes to the meatballs. I found that the meatball mix (as written) was a little soggy. I think the combo of fresh breadcrumbs and the milk was too much moisture.
So when I made it again, I used dry (storebought) bread crumbs and less milk, which helped. I also added a parmesan cheese rind during the simmer. The soup is delicious, but if you are picky about meatballs, you might want to make changes to that part. ;)
useful (2)
I agree...the roasting makes a big difference in flavor...even if they are chilled before serving.
useful (1)
This is fabulous. The intro to the recipe describe it best...the crunchy crust makes the dish. And this recipe gives you options for side dishes other than basic pasta. It is also good with roasted potatoes...or even just a huge salad and some crusty bread.
useful (0)
I would give this more stars if I could. My absolute favorite of all her recipes! The mascarpone makes this creamy and wonderful.
useful (1)
Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
By Ina Garten
Clarkson Potter - 2001
This was a lot more labor-intensive than it appeared on TV. Go figure...no film editors in my kitchen! But it was really good. The filling is the key, so I think a shorter version (not making your own pastry) would be worthwhile.
useful (1)
Cook with Jamie: My Guide to Making You a Better Cook
By Jamie Oliver
Hyperion - 2007
The flavor of the finished dish was very good, but the presentation is truly stunning. The pasta was a real pain to make but it helps that the "lasagne" is a de-constructed version...made it a little bit less fussy overall. It was fun to try once, but not sure I would do it again.
useful (2)
This is delicious!! A great option to boring traditional sides...and the creamy texture makes it like both veggie and starch. With the beef and maybe a salad, I think it's all you need for a nice meal.
useful (1)
Giada's Kitchen: New Italian Favorites
By Giada De Laurentiis
Clarkson Potter - 2008
This is so easy and absolutely fabulous. A very unusual combination of flavors and impressive to serve to company with a good chilled white wine!
I made it twice...once as written and once I bought jarred fig preserves. It is great both ways but frankly, the jarred preserves are fine and make it even easier to put together. A must try!
useful (0)
I am food obsessed....so many recipes, so little time! So when I find myself returning frequently to the same recipe...it has to be really good. This is one of those recipes.
This is a delicious side dish...but also killer scooped up onto grilled bread.
useful (0)
The favor is good...just not worth the effort in my opinion. There were a lot of steps and it was time-consuming.
The presentation is beautiful though. If you have the time, this would be an impressive dish to bring to a party. People will think you are a genius.
useful (0)
It is difficult to say what held me back from loving this...the elements were just sort of placed together but didn't come across as a cohesive plate.
useful (0)
This is an amazing dessert...fresh, lemony and beautiful to serve. And easy!
I served this after a cooking club event where the project was homemade pasta. It was the perfect light confection after hard work and a heavy meal.
useful (0)
Another winner! Have made it several times....doesn't even need the fruit in my opinion. So moist and perfectly flavored. Have decided to make this as my food gift next Chistmas instead of cookies!
useful (3)
This dish was so good I may never make pork chops another way. In fact, we stopped eating them for awhile because we became bored with the blandness. This sauce is a lemony-tomato base and the chunks of fennel make it heavenly and light. Seriously good!
useful (0)
This was okay but I thought the pastry crust overpowered the filling... I think because of the mascarpone. The recipe does not say to cut or slice the mushrooms but I really think you have to break them down at least a little....I sliced them. I might try this again with puff pastry as the filling was very tasty.
useful (1)
Nigella Express: 130 Recipes for Good Food Fast
I replaced the golden syrup with condensed milk (as suggested) and it was outrageous. This makes a lot so have plenty of ice cream on hand...you won't want to waste drop.
useful (4)
I made these for our New Year's Eve/wedding anniversary celebration to go with a killer bottle of champagne. I also made a black pepper creme fraiche to dollop on top which was not part of the recipe. They were delicious...but they needed the creme fraiche. I think they would be a little dry without it.
useful (2)
I thought this was delicious and a keeper for the comfort food repertoire! But I did make some changes. Did not have onion confit so I used an onion/garlic jam and reduced the amount to 2 TBS because of the sweetness. Also switched out the lentils with cannelini beans, regular olive oil for the garlic-infused and served it over rice.
I think the changes I made were a lucky (but yummy) guess.
useful (1)
Paella, Paella
By Maria & Natalia Solis Ballinger, Maria Ballinger, Natalia Solis Ballinger
Sixth Avenue Books - 2003
Flavors are delicious, but be careful about the instructions for time. Recipe calls for cooking rice and shrimp for the same amount of time (20 minutes). This is not enough time for the rice and too long for the shrimp. I made it again by par-cooking the rice and adding the shrimp later in the simmering process.
useful (2)