kfranzetta's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title | Date | Rating 
The Smitten Kitchen Cookbook
By Deb Perelman
Knopf - 2012
Kale Salad with Cherries and Pecans : page 67
As Zosia suggested, I left out the radishes entirely because I didn't have them on hand. The flavors of this salad were lovely, and even better the next day. I would suggest only adding the pecan right before serving, as they did get a little mushy the next day. I may also reserve half of the cheese to add right before serving as well.
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Ratatouille Sub : page 91
This is a very lovely and relatively easy baked ratatouille recipe. The flavors came together really well. It even held up on its own, without bread. I topped my serving with some crumbled goat cheese. I will make this again.
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This is a very good casserole recipe. I used three cups of cooked wild rice and two cups of cooked long grain brown rice. To make the recipe gluten-free, I substituted one cup of chopped walnuts for the breadcrumbs. Yum!
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Grapefruit Olive Oil Pound Cake : page 241
Delicious!
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Apple Cider Caramels : page 277
These are very tasty. The flavor of the apple cider really comes through, but in a very smooth way. I cooked the caramel to about 245 degrees, and they came out very soft. I don't know if I would go all the way up to 252 (as the recipe recommends), but I might go a few degrees higher the next time around. And oh, will there ever be a next time around with these caramels.
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Plum Poppy Seed Muffins : page 12
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 of the whole wheat flour. I also used pluots in place of plums because that it what I had on hand. The poppy seeds plus the buckwheat flour made for very earthy muffins and the tart pluots plus the minimal amount of sugar meant that these weren't too sweet.
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Marbled Pumpkin Gingersnap Tart : page 224
This recipe came out ok, but I had a few issues with the recipe. The pumpkin batter was very thin, and the cheesecake batter was very thick, making it very difficult for me to achieve the lovely marbled top as shown in the photo. The recipe says to "beat the egg and the egg white lightly" in the pumpkin batter. Perhaps it needs a more thorough beating that I gave it to add some volume to the batter. The end result had a nice flavor, but I don't know if I will make this one again.
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