kfranzetta's Reviews
9 recipe(s) reviewed. Showing 1 to 9Sort by: Title 
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
By Moosewood Collective
Fireside - 1994
Broccoli Egg-Lemon Soup : page 24
The egg forms a creamy, rich broth. I liked this recipe, but I think that I prefer the egg-lemon soup recipe in The Enchanted Broccoli Forest a bit better.
useful (0)
Bulghur Burgers : page 144
I love how these taste, but I have had a terrible time getting them to stay together. Most recently, I made the recipe replacing the bulghur with quinoa. I have also tried replacing the tahini with a beaten egg. In every case, the burgers fall apart. I have always baked the burgers, maybe the trick is to fry them.
useful (1)
Caribbean Black Beans : page 168
I modified the recipe to make the beans in the slow cooker. I sauted the onion and spices as the recipe indicated. Then I transferred the onion mixture, beans, and orange juice to an oiled slow cooker crock. I cooked it on low for four hours. For the last 25 minutes or so, I added an addition 1/4 cup of orange juice, increased the heat to High, and uncovered the crock so the sauce would thicken. I served the beans with mango salsa and bitter greens.
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Greek-Style Cannellini and Vegetables : page 172
This recipe made for great lunches during the week. Leftovers reheated beautifully.
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North African Cauliflower Soup : page 33
Before adding the cauliflower to the soup, I tossed it with olive oil and roasted it for 15 minutes at 375. It didn't add quite the depth of flavor I was hoping for, but the soup was still very tasty. I served it garnished with diced tomatoes, chopped chives, and toasted hazelnuts. Next time, I would consider adding some roasted garlic.
useful (1)
Olivada : page 49
This spread is so delicious! I like to use one can of pitted black olives and 6 oz of pitted mixed Greek olives. This recipe is always a huge hit!
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Pasta with Porcini Mushroom Sauce : page 192
This sauce is delicious. I like to serve it over butternut squash ravioli and kale. I would like to try it served over polenta or mashed potatoes.
useful (2)
Red Lentil Soup : page 36
I made a stew variation of this soup recipe. I used 1 1/2 cups of lentils, but only 4 cups of water and one cup of vegetable broth. To that I added three cloves of garlic and about two tablespoons of minced fresh ginger. While the recipe calls for carrots, canned tomatoes, and bell pepper, I only added the carrots. The recipe also has you saute onions with ground cumin and coriander. I skipped this step and just added the spices directly to the stew. Served over rice and topped with sour cream and thin strips of an omlette, this was a very tasty pantry dinner.
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Six-Minute Chocolate Cake : page 322
I have made this cake many times. Previously, I had made it in a silicon cake pan and had no problems with the cake sticking to the bottom. Most recently, I made the cake in a non-stick cake pan and also experienced the cake sticking to the bottom, as the other reviewer mentioned. Next time, I will definitely grease the pan and maybe even add a layer of parchment paper on the bottom. Also, my cake was slightly burned on the bottom after 25 minutes at 375 degrees. I would start checking the cake at 20 minutes.
useful (1)