kfranzetta's Profile

From: San Francisco, CA USA

Joined: April 25th, 2011

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 >

recipe reviews (366)
book reviews (0)
useful review votes (143)

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kfranzetta's Reviews

13 recipe(s) reviewed. Showing 1 to 13Sort by: Title | Date | Rating

Vegetarian Cooking for Everyone

By Deborah Madison
Broadway - 1997

A solid flapjack recipe with a heavy molasses flavor. These cooked up well and were light and fluffy. The molasses flavor was a bit overwhelming, though. If I were to make these again, I might cut back on the molasses and substitute some maple syrup or honey.

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Simple and delicious. I used about 1 T. margarine instead of butter and skipped the nutmeg.

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This is a classic pancake recipe. I have made this recipe using both buttermilk and regular milk soured with white vinegar. I prefer the results made with buttermilk. I also add 1/4 teaspoon of cinnamon and 1/4 teaspoon of cardamom to the batter for flavor.

useful (1)  

I liked this recipe, but thought the flavor could have used a little bit of a kick. I juiced about one pound of carrots to get the one cup of juice the recipe calls for. Next time I might consider using vegetable stock in place of the water for some added flavor. The curry was much more flavorful the second day. I also added a little bit of crumbled goat cheese to the leftovers, and that added another good flavor punch.

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I served these with the Quick Peanut Sauce from page 69, topped with grated carrots, sliced red bell pepper, and a few mint leaves. Very tasty.

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This is my favorite way to prepare beets! I use a food processor to grate the beets, which saves a lot of time. The recipe works especially well with dill. I like to serve this with braised kale and a lentil/basmati rice pilaf. I also serve this with a bit of Greek yogurt or sour cream. Yum!

useful (1)  

This is a very reliable galette dough recipe. I used Thomas Keller's Cup4Cup gluten-free flour instead of the all-purpose flour, and the dough came out very well. The finished product was flaky and light. I used this dough with the leek and goat cheese galette.

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This is a basic recipe for kasha. As this was my first time making it, I relied on my husband to let me know how it came out. Deborah Madison's technique of mixing the groats with a beaten egg and then cooking it in a skillet before boiling resulted in perfectly fluffy "grains." I will make this again trying any number of the variations found on this page in the book. This will make a nice substitute for brown rice as a side dish.

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This is a very good recipe. I made the galette dough a few days in advance and prepared the filling one day in advance. It all came together very quickly for an impressive week night dinner. In addition to the leeks, I also added some asparagus pieces to the filling. I used tarragon instead of parsley, but next time I would increase the tarragon to 2 or 3 tablespoons. I would certainly make this recipe again.

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This peanut sauce was a huge hit. I served it over broiled eggplant slices topped with grated carrot and sliced red bell pepper. Instead of chili oil, I substituted sweet chili sauce. Delicious!

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This recipe was a good option for a quick week night dinner. To make it a little more substantial, I added a few cooked white beans to each serving.

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This was a quick way to use up some leftover zucchini. I diced the zucchini and used fresh mint and dried dill for the herbs. I thought that the final product could have used a little bit of a flavor kick--perhaps a bit of lemon juice would have added a nice kick.

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A lovely summer side dish. I used yellow summer squash instead of zucchini. I cooked the squash for 25 minutes and never got the carmelization the recipe describes. It was still tasty, though. I tossed it with chopped dill, parsley, and cilantro. I used half the amount of feta suggested. It was perfect!

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