aj12754's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show
By Lynne Rossetto Kasper, Sally Swift
Clarkson Potter - 2008
Cheese-gilded Linguine with Smoky Tomatoes : page 163
This is a very nice week-night pasta dish. The smokiness comes from bacon and you can use either fresh (which I did) or canned tomatoes. There is a bit of a kick from some red pepper flakes and i think it would be worth trying this recipe a second time using Aleppo pepper.
The "cheese-gilded" phrase indicates the the pasta is tossed with fresh parmesan prior to dressing it with the pasta sauce. I didn't notice that the change of technique made much difference to the end-product.
This recipe is similar to but milder than a Lidia Bastianich recipe that gets its heat from pepperoncini. Lidia's dish --only a bit more labor-intensive -- is company worthy. This recipe is a good week-night choice especially with canned tomatoes.
useful (1)
Outstanding "breakfast for supper" meal. The combination of Swiss chard and apple really works. This, with a side salad and a glass of white wine, makes for a real comfort food dinner. Note: the Spanish Paprika and Potato variation of this dish (p. 98) was not as popular with my family.
Jan. 12 -- Varied recipe (which calls for a mix of Parmesan or Asiago with Muenster or Jack) by using just sharp cheddar. Still excellent.
October 18 -- Variation starting with bacon, using spinach (still trying to use up that huge bag of Costco spinach) rather than Swiss chard, keeping the apple, using a mix of Gruyere and Cheddar (trying to clear out the cheese drawer as well) .... and ... we loved it. Just great for a light Sunday night meal.
useful (0)
Tomato-Cheddar-Packed Turkey Burgers : page 210
This recipe definitely produced a moist burger, although a mite under-seasoned for my taste (but I have a high tolerance for salt).
I am not sure what is really added by taking the extra step of dicing the cheese and putting it in the middle of the burger. The addition of wine to the meat makes for a moist burger and I think that next time I'd just add sliced cheddar to the top of the burger after the final flip.
I'd also like to try a longer-cooking onion confit, (without the grape tomatoes) as a topping next time.
Might be nice to add some dried cranberries to the confit and switch the cheese to a mild blue.
But I liked these enough to embark on a search for more turkey burger recipes. That plus the fact that Costco had a special on 4 pounds of ground turkey.
useful (1)