kfranzetta's Profile

From: San Francisco, CA USA

Joined: April 25th, 2011

Latest review:

July 18th, 2015

Plum Poppy Seed Muffins from The Smitten Kitchen Cookbook

I made these early one morning when we had nothing to eat for breakfast and everything to make these muffins. I used Cup4Cup gluten-free flour in place of the all purpose flour and buckwheat flour in place... read more >

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kfranzetta's Reviews

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7 recipe(s) reviewed. Showing 1 to 7Sort by: Title | Date | Rating

Plenty: Vibrant Recipes from London's Ottolenghi

By Yotam Ottolenghi, Jonathan Lovekin
Chronicle Books - 2011

30th October 2013 (edited: 22nd April 2014)

Barley and Pomegranate Salad : page 238

This salad is a lovely combination of soft chewy grains (I substituted a mixture of short grain brown rice and wild rice for the barley to make it gluten-free) and crunchy pomegranate seeds and celery. A little bit of allspice adds a little bit of warmth to a simple dressing of oil and vinegar. I used white wine vinegar in place of sherry vinegar.

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17th January 2013

Chickpea Saute with Greek Yogurt : page 211

A wonderful chickpea, carrot, and chard saute that comes together very quickly for an easy weeknight meal. I used swiss chard, and as another reviewer suggested, I did not bother blanching it first. I just added the chopped leaves and stems in two batches to the carrots and caraway seeds. The simple yogurt sauce with a bit of olive oil and salt and pepper finishes the dish off perfectly.

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28th March 2013

Parsnip Dumplings in Broth : page 28

I only made the broth portion of this recipe. The vegetables provided a nice flavor, but I found the broth lacking a bit. I added a piece of kombu and about 1 1/2 teaspoons of kosher salt and that helped quite a bit.

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26th June 2014

Saffron Tagliatelle with Spiced Butter : page 260

I didn't make the pasta portion of this recipe. Instead, I used Jovial's tagliatelle noodles, boiled with a pinch of saffron in the water, and followed the recipe for the spiced butter. I also served with basil instead of mint because that is what I had on hand. This was pretty good, but I imagine it is much better when made with fresh pasta.

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30th April 2014

Soba Noodles with Wakame : page 188

This recipe got me to use a package of wakame that had been in my pantry for over a year. I did like the combination of the soba, herbs, cucumber and dressing, but I wasn't crazy about the wakame. I added a little more sweet chile sauce, sriracha, and soy sauce to my serving.

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7th January 2013 (edited: 17th April 2013)

Stuffed Cabbage : page 95

This is a very good recipe for stuffed cabbage. The recipe calls for both vermicelli and basmati rice. I did not include the vermicelli and just used one cup of brown basmati rice. The recipe has you pour a sauce of white wine, vegetable broth, olive oil, and sugar over the cabbage parcels. Be sure to get the sauce pour over each cabbage parcel because it causes them to caramelize beautifully. The sauce was a bit sweet for me, so I would either increase the garlic a bit or cut back on the sugar a bit the next time around. All in all, the best stuffed cabbage recipe I have made.

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2nd November 2014

The Ultimate Winter Couscous : page 262

This is a very hearty vegetable tagine. I cooked the vegetables for the full 45 minutes and they still didn't seem fully done, so I covered the baking dish and let them cook an additional ten minutes. The preserved lemon and harissa add a good deal of flavor to the dish, so don't skimp on them. This dish is perfect for a cool fall or winter dinner.

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