Zosia's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
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Website: Recipes for Health by Martha Rose Shulman
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Fantastic chili…….the carnivores in the family didn’t even notice the absence of meat!
It starts with the very flavourful simmered black beans that are embellished with aromatics, canned tomatoes, tomato paste and spices. There are a few opportunities to either tone down or amp up the heat – I used mild chili powder but did include the 2 chipotle chiles. My simmered beans were a little on the dry side when I made and froze them a while ago so I did need to add a little vegetable stock to the simmering pot.
I served it with some tomato-avocado salsa, goat cheese and this bean bread.
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Very easy dough to make and work with, certainly far easier than flaky pastry or even other yeast doughs.
The dough needed to be frozen at certain stages to prevent it from rising….. immediately after it’s rolled out and then, after it’s been shaped into a galette around a fruit filling. I followed the freezing times but the dough did rise a tiny bit during baking.
In addition to being easy to work with, the flavour was nice..... sweet and a little nutty. The texture, though, was a little odd – somewhat like stale bread - and ultimately it failed as a vehicle for baked fruit. Used in this fruit galette, the bottom became soggy within a few hours of baking.
Rather than fighting the yeast, I think I would have preferred rolling it less thinly and allowing the dough to rise to end up more like this galette.
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Another delicious galette filling, this one made with the last of our local peaches and blackberries, and baked in this sweet yeast crust.
I made this weeks ago but baked it recently from a frozen state. The fruit released a lot of juice during baking, more than what the almond flour on the bottom of the crust could absorb. I had complained about the crust getting soggy in the review of this plum galette….that problem was magnified with this tart because of all of the juice. At least this time, though, the fruit was cooked through as the baking time was a little longer (50 min)
We really enjoyed this combination of fruits and I would use it again in a galette but with some sort of thickener for the juices and with a different pastry.
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The combination of plums, orange rind, walnuts and cinnamon is simply divine. Those are the ingredients that make up the filling for this galette. Almond flour is required to absorb the fruit juices but doesn’t really contribute to flavour.
I used this yeast dough recipe which called for freezing the shaped pastry before baking. Baking time was supposed to be an hour; after 30 minutes, the dough was nicely browned but the fruit wasn’t very soft. I covered the galette with foil to prevent overbrowning but could only bake it an additional 10 minutes before the bottom became too brown, so the fruit remained underbaked. If I’d known about the baking time, I would have sliced the plums more thinly.
The combination of the fruit with the sweet yeast dough was very nice though the texture of the dough was a little dry. I was very disappointed to see that the crust on the bottom became soggy after ~3 hours. Fortunately, I'd served this dessert long before that so not much was affected, and the filling still tasted good!
I’ll definitely use this filling again but not with this dough. I have this peach/blackberry galette in the freezer waiting to be baked…not sure what I’m going to do about that one!
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These are as tasty as the previous reviewers have noted. As a testament to their deliciousness, my vegetarian daughter ate and enjoyed a bowl of them, with no accompaniments, just after I’d finished making them. According to her, they “smelled and tasted heavenly”!
I wanted to try the quick soak method mentioned by bab56 and southerncooker, but the 6 hour soak and 2 hour slow simmer in the recipe instructions fit my schedule better, soaking the beans during the day and cooking them in the evening. My package of beans weighed 900g so I made a double batch, ½ for these enchiladas and the rest for the freezer.
Definitely the way I will cook black beans from now on.
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