ladotyk's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title 
| Date | Rating
The New Best Recipe: All-New Edition
By Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van Ackere
America’s Test Kitchen - 2004
This recipe really worked for me. I loved the contrast of textures and flavors between the toasted bread, the smooth bean paste, and the tangy chutney style topping. Watch the garlic because for me one raw clove ended up overpowering the entire spread after it had time to sit in the fridge. Consider lightly sauteing the clove first or reducing the quantity.
useful (1)
Cheese Straws : page 8
This is a very simple recipe which works but isn't overly special. Note that the puff pastry dough can be difficult to deal with if it sticks to itself while thawing in the fridge. I did like the suggestion to twist them before baking and serve in a tall glass to make them more elegant.
useful (0)
Classic Deviled Eggs : page 22
These eggs were a hit; I got asked for the recipe after bringing them to a party. There may be just a touch too much vinegar flavor overall, but otherwise I have no complaints.
useful (0)
French Toast for Challah or Sandwich Bread : page 646
This came out perfectly and to rave reviews from my breakfast guests. The challah is the backbone of this dish so I definitely recommend going to the effort of buying (or making) a high quality bread.
useful (0)
Herbed Spinach Dip : page 12
I had such high hopes for this recipe and it ended up disappointing me. Perhaps it's nostalgia for the overly salted soup-mix dips we grew up with, but I found the flavor lacking and the ratio of veggies too high to be dip-able.
useful (0)
Light and Fluffy Pancakes : page 648
I've made this recipe many times now and it has not failed me, even on a back country hut trip in the dead of winter! Yes the batter is thick but that is the style of the pancake: light and fluffy. It easily accepts additions like mini chocolate chips, banana slices, etc.
useful (1)
Rustic Leek and Potato Soup : page 52
This is one of those classic, simple recipes that works well. It's not fancy but it's not meant to be. I increased the potato ratio and melted some gruyere on top to make this a hearty dinner.
useful (0)
Spiced Pecans with Rum Glaze : page 3
These turned out great and weren't difficult at all to make. As a personal preference for the spices, I found it a bit too salty and would recommend cutting back to 1/2 tsp to keep the flavors in balance. Also next time I would add touch more of the rum glaze
useful (1)