jenncc's Profile

Joined: September 3rd, 2011

Vanilla Ice Cream /The Only Ice Cream Recipe You'll Ever Need from The New York Times

This is an ice cream base recipe - I made the vanilla version. I only had 5 yolks and found it plenty rich and certainly delicious! I don't think it would suffer if you wanted to sub a little of the heavy... read more >

recipe reviews (1257)
book reviews (1)
useful review votes (213)

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jenncc's Reviews

9 recipe(s) reviewed. Showing 1 to 9Sort by: Title | Date | Rating

Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites

By Kamal Al-Faqih
Three Forks - 2009

This recipe had me worried (melted butter in the meat?no spices in the meat?) and it's certainly not the way I learned to make these Lebanese bundles of meat, rice and spices. But all my doubts were for naught, they came out perfect. The melted butter made the meat moist and the spices (poured over the cabbage rolls) were absorbed during the steaming - really delicious.

useful (1)  

Delicious! Maybe even better than my teta's! I have used lamb, beef or a combination of the two - always comes out excellent.

useful (0)  

Love this version of hummus. It is super creamy, with a healthy punch of lemon and garlic. This is less tahini forward than some recipes.

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Love this Loubi! Not exactly how my Lebanese family makes it but close, and just as delicious.

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Great soup - hearty, flavorful and gets even better as it sits. I doubled the garlic and left out the flour.

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Not a beautiful dish, but so tasty! Lentils mixed with caramelized onions and a bit of rice and slightly pureed. Great spread on pita bread with a garlic-y tomato salad.

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This was very satisfying - I was looking for a baba ghannouj that was close to my Lebanese family recipe and so far every recipe in this book has been pretty close. The author does add yogurt which may or may not be traditional depending on what region you are from, but it certainly isn't absolutely necessary for this recipe. I did add extra garlic - maybe I'm a little more Lebanese than the author;)

useful (2)  

I made this using fresh spinach (generous 8 cups) and left the dough to rest overnight. The overnight rest gave it some flavor as well as making it easier to roll out. Still became a little puffier than I like but delicious. My new go-to recipe.

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I used this mostly as a guide, but I am sure it would be delicious as written as well. I chose to leave out a couple ingredients that aren't typical in my own experience (friends and family recipes). I also only had regular basmati rice which does not need to be soaked overnight (or it will get mushy). These turned out well and the rolling instructions were helpful. Will be making these again soon!

useful (0)