aj12754's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
| Date | Rating
| For lovers of blue cheese, this is absolutely delicious and, as souffles go, very easy. Served with the green salad and vinaigrette recipe in the same cookbook, this makes a lovely light dinner or lunch. I use the individual ramekins and this makes for a very nice presentation as well. Pairs well with a Sancerre. |
| Very nice brioche and, as always, Ina's directions are very clear. Result is a bread with a lovely texture and flavor. Shortly after making this, I made Dorie Greenspan's recipe for brioche and found that I preferred Ina's. Must be started the day before serving and can be done either as whole loaves or individual brioches using muffin tins which is my preference when having guests. |
| Straightforward gratin, easy to execute. The recipe calls for Gruyere but I wanted to use up an nice English cheddar so that's what I used, omitting the Parmesan. The recipe also called for mixing fresh breadcrumbs with cheese for the topping; I used panko instead and was quite happy with the result. A nice crunch.
If I were to do this again, using the cheddar, I might add some dried mustard or whole grain mustard to the cheese sauce for some additional tang. But this is a very good basic gratin and for my husband, the best part of the meal.
Served with lamb chops and a spinach salad. Paired with a California Zinfandel. |
| One of my very favorite vinaigrettes. Just delicious although folks with immunity issues should be aware that a raw egg is involved.
2019 update. This dressing pairs perfectly with a French-inspired menu. Recently served this on a simple butter lettuce salad that accompanied a light feast of Anne Willan's paté [Country Cooking of France], two cheeses [a Brie and Roquefort] and a baguette. With a little champagne, it's a perfect celebration for a New Year's Eve at home. |
| An excellent winter meal, full of hearty flavor and healthy ingredients. Somewhat labor intensive since there is a fair amount of prep but it can all be done ahead. |
| Quite a lot of prep work involved with the lentils but it is all easily done ahead...even an entire day ahead. Easy for a dinner party since the salmon can be done in under ten minutes. Just make sure your pan is really hot before you start the sear (I've made the mistake of inadequately preheating the pan and it led to some still tasty but unlovely to look at salmon). I like it with the green salad on p. 102 of this same cookbook. Good with a lighter red wine or your favorite rose wine. |
| Easy and flavorful but for me this salad had a little too much going on. The addition of prosciutto and sun-dried tomatoes was a little more than I wanted and took some of the focus away from the mushrooms, Parmesan and sherry vinaigrette. Also, while I am loath the disagree with Ina because the woman really knows flavor, I suggest stirring the mushrooms as little as possible while you saute them, which I think does a better job of bringing out the flavor of the mushrooms. |
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