jenncc's Reviews
1256 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating 
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Website: The Kitchn
So I actually do know how to make pastry cream but I needed some validation about making it with heavy cream. I came across this recipe that say you can use whole milk, heavy cream or a mix - and so I did. Worked beautifully and thickened a bit faster than with milk. Made a 1/2 recipe for 4 mini raspberry/strawberry tartlets. The crust I used came from the gluten free cookbook "Small Plates, Sweet Treats" (Almond shortbread cookie recipe used for ice cream sandwiches p. 282). Came out great.
useful (1)
Leslie Mackie's Macrina Bakery and Cafe Cookbook: Favorite Breads, Pastries, Sweets and Savories
By Leslie Mackie, Carol Field, Andrew Cleary
Sasquatch Books - 2006
Love this bread. I have made it several times and though the dough sometimes varies (dry to very wet) it consistently comes out delicious. Great texture - moist and soft inside with a nice crispy crust.
useful (3)
The Wooden Spoon Bread Book
By Marilyn M. Moore
Atlantic Monthly Press - 1987
Love the sour flavor and luscious texture of this potato bread. Makes a most decadent sandwich!
useful (3)
Mexico One Plate At A Time
By Rick Bayless
Scribner - 2000
Love this dish with or without the "gnocchi". I have made it with black beans and pinto and agree with Rick that black are the way to go. We enjoy it with Ricks Red Tomato Rice (p. 174) and enchiladas or almost any of his chicken or pork dishes.
useful (1)
Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
By Rick Bayless
Scribner - 1996
This is a versatile sauce - I often make this as a table salsa served with chips or tacos or as more of sauce for eggs or chicken. I usually use the dried, tan chipotle chilies and fresh tomatoes roasted under the broiler. It's delicious!
useful (0)
Great salsa and worth the extra effort. I used the griddle method of roasting the tomatoes, chilies and garlic. Left overnight the flavors marry into a delicious accompaniment to tacos, rice, eggs and protein.
useful (1)
Food & Wine Annual 2011: An Entire Year of Recipes (Food & Wine Annual Cookbook)
By Editors of Food & Wine
Food & Wine - 2011
I'll admit this recipe caused me a bit of anxiety. I don't enjoy blanching peaches so will it be worth the trouble (always have a little problem getting the flesh from the pits)? Will it be baked through after only 1 hour (recipe calls for a 1 hour 40 minute baking time)? And most important will it be delicious? YES!!! It was wonderful, certainly worth any hassle and the one hour was sufficient (at least in my oven). In the end the toughest part was waiting for it to cool so we could eat it!
useful (2)
Savory Baking
By Mary Cech
Chronicle Books - 2009
The sweetness of the fruit (apples work well too) against the tangy goat cheese and zing of pepper play very well together in this breakfast/brunch treat. These are very moist and creamy, and I love them! They make wonderful little sandwiches too.
useful (5)
In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love
By Melissa Clark
Hyperion - 2010
If I'm not making Thomas Keller's Roast Chicken, I'm making this. It's delicious and versatile - sometimes I use Mexican spices (cumin, lime, cilantro), add some red pepper flakes, curry or paprika. Whatever I do I never skimp on the olive oil or garlic (my Mediterranean roots?) because the end result, pan juices and all, is fantastic.
useful (0)
The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe
By Rebecca Rather, Alison Oresman
Ten Speed Press - 2004
One of my favorite pancake recipes. These are tender and fluffy with an excellent texture (not to "spongy" or "cake-y"). The milk-buttery flavor is delicious. Rebecca Rather Rules!
useful (0)
The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico
By Cheryl Alters Jamison
Harvard Common Press - 1995
Best recipe I've found so far. I'm going to get even more specific and call them "San Antonio Style Flour Tortillas" (which are the best!). Soft and fluffy just like I get in my favorite Tex-Mex joints down there.
useful (1)
Baked: New Frontiers in Baking
By Matt Lewis, Renato Poliafito, Tina Rupp
Stewart, Tabori & Chang - 2008
These were excellent! I went full tilt on the chipotle powder (1 Tablespoon) because I appreciate (and need) a little kick in the morning. I thought these were most delicious warm out of the oven drizzled with honey, but also very satisfying as part of a bacon and scrambled egg sandwich. I topped mine with smoked salt (rather than the kosher) but other than that followed the recipe to a "T". These would also be good alongside a bowl of chili or soup.
useful (2)
Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
By Cory Schreiber, Julie Richardson
Ten Speed Press - 2009
This is not only tasty but quite beautiful as well. I doubled the vanilla using the entire bean and it was wonderful. The galette dough recipe is delicious though my butter went from small cubes to fine sand in just a couple pulses of the processor - skipping the small pea size altogether. Came together well and stood up to the juicy plums in spite of my "sandy" dough.
useful (0)
Sky High: Irresistible Triple-Layer Cakes
By Alisa Huntsman, Peter Wynne, Tina Rupp
Chronicle Books - 2007
This cake was not only delicious, it was drop dead gorgeous! I filled the cake with the lemon curd recipe (page 126) rather than the called for cream cheese buttercream. Don't get me wrong the buttercream was delicious and I was very generous when frosting the cake but I also had 5 egg yolks left after making the cake -- hence the lemon curd.
useful (4)
Baking Illustrated
By Cook's Illustrated Magazine Editors
America's Test Kitchen - 2004
Just the right amount of tart and sweet. The whipped cream topping piped nicely and managed to stay light but not too sweet. It did take way more than the suggested 3-4 limes for the zest and juice, other than that this recipe was perfect.
useful (2)
Bubby's Brunch Cookbook: Recipes and Menus from New York's Favorite Comfort Food Restaurant
By Ron Silver, Rosemary Black
Ballantine Books - 2009
Checked this one out from the library but this recipe alone had me throwing it into my growing Amazon wish list. These were easy and delicious. The cream cheese was incorporated into the dough which made them very soft and moist. This, the cloves and the addition of honey in the filling were a subtle but nice change from my usual cinnamon rolls.
useful (0)
Sky High: Irresistible Triple-Layer Cakes
By Alisa Huntsman, Peter Wynne, Tina Rupp
Chronicle Books - 2007
This was a delicious, moist cake with a tender crumb. I used it with a cheesecake ice cream, raspberry puree and buttercream frosting for a decadent "sky high" ice cream birthday cake. I did not make the frosting that accompanies this recipe but I'm sure it would be as tasty as everything else I have made from this book.
useful (1)
This cake is moist and flavorful. The blackberry (I was out of blueberries), lemon, and hint of ginger combined beautifully. A layer of cake batter ice cream paired with layers of lemon curd and the blackberry jam made this into a luscious, over the top New Years Celebration Cake.
useful (1)
As usual with this book - delicious success! Used this as the filling for a Vanilla Buttermilk cake with lime -meringue frosting.
useful (1)
Apples for Jam: A Colorful Cookbook
By Tessa Kiros
Andrews McMeel Publishing - 2007
This is wonderfully refreshing, tangy and creamy. If you like lemon curd you'll enjoy this! I used it as a layer of a triple layer ice cream cake, but was happy to have left overs.
useful (1)
The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
By Nancy Silverton, Matt Molina, Carolynn Carreno, Mario Batali
Knopf - 2011
This is a delicious simple sauce. I was tempted to add garlic etc but didn't and I'm glad. It gave a true and pure tomato flavor to my pizza, allowing the other ingredients to shine.
useful (1)
This is a wonderful recipe that served as the base to the BEST PIZZA EVER! I used it to make Mozza's Margherita Pizza (p.133). I strayed from Nancy's instructions a little by letting the sponge sit overnight (rather than the 90 minutes she advises). The texture was crispy with the slightest chew and brushing the edges with olive oil was a nice touch. The only thing I would not do again is set my pizza stone on the oven floor - my crust got a little charred in spots (maybe my oven was hotter than I thought?).
useful (0)
A Bird in the Oven and Then Some: 20 Ways to Roast the Perfect Chicken Plus 80 Delectable Recipes
By Mindy Fox
Kyle Books - 2010
Love this roast chicken! It came out moist and flavorful with a wonderful crispy skin. The caper butter was easy to assemble and gave just the right amount of tang and saltiness to the bird. I didn't make the Skordalia - but I will in the near future. Served this with a garlic-y yogurt - cucumber salad.
useful (0)
The Sweet Melissa Baking Book: Recipes from the Beloved Bakery for Everyone's Favorite Treats
By Melissa Murphy
Studio - 2008
Made my usual blueberry muffins even tastier!
useful (0)
Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
By Cory Schreiber, Julie Richardson
Ten Speed Press - 2009
This was so good! The cooking time was a little off - mine only needed about 40 minutes (not 50), and I couldn't wait for it to cool! Made it in an 8 inch cast iron skillet and added a little extra (powdered) ginger. The All butter crust recipe (p151) is super flaky and delicious.
useful (0)
One of the flakiest all butter crusts ever - loved it! Used with the Gingered Peach and Blackberry Pandowdy which came out perfect. All butter - all better!
useful (1)
Essentials of Classic Italian Cooking
By Marcella Hazan
Knopf - 1992
This has become a favorite! It's simple and delicious. In fact I kept wanting to complicate it by adding garlic or chili flakes or herbs, but I stayed the course and was rewarded in the end with a scrumptious sauce! I let mine simmer 6 hours and the meat was soft and moist. Made Marcella's homemade pasta to go with it - big hit!
useful (1)
Finally a simple but comprehensive recipe for fresh pasta. Hazan explains the method with step by step instructions and even a few illustrations. The dough was easy to work with and the end product had great texture. I have to say I was worried it didn't make the 4 servings it claimed it would (it did not look like a lot of dough) but magically, somehow between the boiling water and the table it swelled into 4 satisfying helpings of pasta. Served with the Bolognese (page 203) - delicious!
useful (0)
Baking: From My Home to Yours
By Dorie Greenspan
Houghton Mifflin Harcourt - 2006
This recipe produces a fabulous, rich loaf. Though it takes time, it isn't complicated and certainly worth the effort. My only worries were when Dorie says (during the first step) that the dough should be a fairly dry, shaggy mass - I had dry for sure, but no "shaggy" and nothing cohesive enough to call a mass. I added a bit more warm water and it eventually came together. My other dilemma was during the final rise the dough are in pans, on a baking sheet - I wasn't sure if they should remain on the baking sheet during baking or not. I went ahead and put them in the oven, baking sheet and all, where they browned quickly and evenly. In fact I did turn the oven down a notch for the final 5-6 minutes of baking as to not over brown the tops (I wasn't so worried about the bottoms since I had the baking sheet under the pans:) They came out lovely both in flavor and texture.
useful (0)
The Homesick Texan Cookbook
By Lisa Fain
Hyperion - 2011
This takes me back to my favorite Tex-Mex! Hearty, smokey flavor great on fajitas, breakfast tacos, chips or eggs. Made this exactly as recommended and was delighted with the results.
useful (0)
These are the best! I like my tortillas soft and fluffy just like I used to get in S.A., and these come very close. They are even better than the Homesick Texan (website) recipe I have been using for the past few years. Just be careful not to overwork the dough.
useful (2)
Really enjoyed this. Cooked slow and low, this Asado comes out flavorful and tender. Served with San Antonio Style Flour Tortillas and black beans.
useful (0)
The Sweet Melissa Baking Book: Recipes from the Beloved Bakery for Everyone's Favorite Treats
By Melissa Murphy
Studio - 2008
I can't believe I have not reviewed this wonderful recipe! This cake is perfect! I love carrot cake but not a huge fan of the raisin, crushed pineapple affair typically involved. This cake is moist, not overly sweet, with just the right amount of spice. Oh, and the frosting is to die for! This has become my go to celebration cake.
Made this again 6/16
Made this cake the day before using Christina Tosi's method of baking in a quarter sheet pan, cutting 6 inch rounds for a three layer cake - worked great! I divided the work into two days: cook, cool and wrap the cake, leaving overnight at room temp. Next morning I made the Orange Cream Cheese Frosting, used Christina's cake soak with a little vanilla, and assembled. Cake hung out in the freezer for about two hours to "set" then moved to the fridge for 2 hours before letting rest on the counter 30 minutes before serving.
useful (0)
Plenty: Vibrant Recipes from London's Ottolenghi
By Yotam Ottolenghi, Jonathan Lovekin
Chronicle Books - 2011
Loved this hearty salad. I roast the peppers in the oven but follow the rest of the recipe exactly. Delicious!
useful (0)
The Homesick Texan Cookbook
By Lisa Fain
Hyperion - 2011
This woman speaks my language! Growing up in San Antonio I really crave these dishes and most of all Texas Enchilada's. These hit the spot - cheese-y, spicy, with just the right amount of meat. The only thing I would do differently is to reserve some sauce to pour over (or not) after the dish comes out of the oven, because mine became almost mushy with all the sauce being absorbed by the tortillas. Enchilada's or enchilada casserole, it makes no difference when it's this good!
useful (1)
Luby's Recipes & Memories: A Collection of Our Favorite Dishes and Heartwarming Stories
By Roni Obermayer Atnipp
Lubys Restaurants Limited Partnership - 2006
Creamy and delicious! Not to mention how close it comes to the one served at the restaurant! Mmmmmm!
useful (0)
Plenty: Vibrant Recipes from London's Ottolenghi
By Yotam Ottolenghi, Jonathan Lovekin
Chronicle Books - 2011
Rich and delicious. Great for brunch.
useful (0)
The Wooden Spoon Bread Book
By Marilyn M. Moore
Atlantic Monthly Press - 1987
This is a keeper! I skipped the caraway seeds, used 1 tablespoon walnut oil, 1 tablespoon canola, but otherwise followed the recipe. This is not banana bread - it is a slightly sweet sandwich bread. Moist, tender crumb. Great for grilled cheese, french toast or a ham sandwich.
useful (0)
The Homesick Texan Cookbook
By Lisa Fain
Hyperion - 2011
This is good stuff and it gets better the next day. Used in breakfast tacos - yum!
useful (0)
Seasonal Fruit Desserts: From Orchard, Farm, and Market
By Deborah Madison
Broadway - 2010
Did I really need a recipe for this? Yes, yes I did! This takes 4 of my favorite ingredients and elevates them from yum to scrumptious! Even if your apricots aren't quite ripe enough, the 5-6 minutes under the broiler will coax out their flavor. I used a local raw honey, toasted walnuts and non-fat Greek yogurt. I have also made this with cottage cheese and hazelnuts. Lovely dessert that is quick and simple.
useful (0)
Around My French Table: More Than 300 Recipes from My Home to Yours
By Dorie Greenspan, Alan Richardson
Houghton Mifflin Harcourt - 2010
A delicious buttery cookie with a slight crunch of salt here and there. These are fantastic! This makes one large cookie that guest break-up and take as big or as small a piece as they wish. The dough came together fast and rolled out easily. The important thing with this is to have a consistent thickness so the edges don't burn while the middle of the cookie stays too soft. Mine needed the full 40 minutes and came out with lovely brown edges (my favorite part) and a light golden flaky center.
useful (1)
Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites
By Kamal Al-Faqih
Three Forks - 2009
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)
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)
Jeni's Splendid Ice Creams at Home
By Jeni Britton Bauer
Artisan - 2011
Amazing! The flavor and texture of this is terrific! That said I must admit I shorted the recipe of about 1 -2 Tablespoon of sugar - I ran out. I thought it was plenty sweet and the perfect ending to our BBQ. The thing I may do differently is skip the ziplock bag process for a shallow bowl on ice - I lost too much ice cream base in the nooks and crannies of the bag (and believe me you want every last drop of this one!).
useful (1)
The Sweet Melissa Baking Book: Recipes from the Beloved Bakery for Everyone's Favorite Treats
By Melissa Murphy
Studio - 2008
Oh my, this is delicious! The "cake" (we always referred to this type dessert as icebox pie) is stand alone wonderful and does't need the strawberry sauce, in fact I preferred it without. This dessert is also beautiful, and much less complicated than it looks, making it perfect for a BBQ or dinner party. The hitch is you have to let it sit out about 5-10 minutes and then serve fast! I didn't want to serve it straight out of the freezer and I didn't want it to melt on the plate with either. Another hint - it is much easier to store it away (in the freezer) if you don't get fancy with the meringue (Sweet M. just spreads it evenly a top the cake). I made little tufts and curly cues and then had to wrap very carefully as not to squish. I thought I was being so cute, hah! Can be made ahead of course since it lives in the freezer anyway.
useful (0)
Jeni's Splendid Ice Creams at Home
By Jeni Britton Bauer
Artisan - 2011
Excellent tart-sweet flavor, lovely creamy texture- this one is perfect for summer. I embellished a little with a swirl of blackberry. Ran short on the cream cheese and subbed a tablespoon of goat cheese -may have added to the "tang" of the finished product but delicious just the same.
Made again 4/7/24 with sheep milk yogurt and it was delicious but very hard even after sitting out for a while.
useful (1)
This is my peanut butter fantasy come true! I did not add the chocolate "freckles" but the rich flavor of the peanut butter certainly held my attention. I did jazz it up with some quartered peanut butter creme (sandwich) cookies for a little texture. That's my idea of cookies and cream!
useful (0)
Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion
By Alice Currah
William Morrow Cookbooks - 2012
These are delicious! Crispy outside, moist and juicy inside. Despite the sweetened coconut and the condensed milk, these had just a touch of sweetness. Even the eaters who don't like coconut enjoyed these. I made a spicy peanut sauce for dipping but it certainly wasn't necessary.
useful (1)
Website: Orangette
I'm addicted! This stuff is terrific. I have used 1/4 cup Mexican Brown sugar (piloncillo) and 3/4 cup regular brown sugar. The piloncillo adds a molasses-ish flavor I love. I popped my own corn (10 cups) and melted the butter right in the pan with the brown sugar and corn syrup etc.
useful (0)
Website: New York Times - Recipes
topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html
Whew! I'm glad these came out so well because it was quit a process! Several components and chilling times which can be done over the course of a couple days- making jam, making and freezing brown butter, preparing the shortbread crust. Every part of this magically delicious recipe is wonderful on it's own and I will likely use the components (brown butter shortbread crust, peach jam) again even if I don't have the patience to make the bars. This isn't a difficult recipe it is just a bit fussy. P.S. after making these I saw that Smitten Kitchen has a simpler version on her blog which also looks great.
useful (1)