aj12754's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
By Alice Waters
Clarkson Potter - 2007
Asparagus and Lemon Risotto : page 290
This was a real disappointment. To be fair, maybe it is a little too early for asparagus and that's why the flavor was just not there. But it was the first day of spring, the asparagus looked beautiful, and I couldn't resist.
But I also think the proportions in this recipe are off -- a pound of asparagus is a lot for a cup and a half of risotto while five cups of broth seems to be too little for that amount of rice. I know I ended up using quite a bit more -- maybe 7-8 cups.
Side salad of mixed lettuce, champagne mango, candied pecans and black currant vinaigrette did work however.
useful (1)
Truth be told, I am more likely to be found reading an Alice Waters recipe rather than cooking it. But for some reason, the chicken legs I had planned to use for an Asian meal ended up in this very simple braised chicken dish. Sometimes you just want good home-cooking without a lot of bells and whistles and this dish is just that. Great comfort food.
Because the dish is so simple, the quality of the chicken is really important. For my money, and even though I am unimpressed with their beef and much of the fish, I don't think you can beat the quality of the chicken at Whole Foods.
Served with a salad of mixed lettuces with a creamy Meyer lemon vinaigrette.
useful (1)
Chicken Broth : page 68
This could not be simpler. Waters' recipe calls for a whole chicken (no need for any butchery or dismemberment here) - 1 chicken, 1 carrot, 1 onion, 1 head of garlic, 1 celery stalk, one bouquet garni...so simple -- add water and peppercorns and do the usual boil, skim, simmer. Salt to taste after straining. Savor the results.
useful (0)
Onion Tart : page 177
Very nice -- and versatile -- tart. Simple to make (although I used the Martha Stewart pate brisee dough made in a food processor) rather than this book's tart dough. The onions get a nice long cook in EVOO or butter (I used a combo) with a few sprigs of thyme thrown in for good measure. Waters salts the onions only in the last 3-5 minutes of cooking. Resulting onions have a silky texture and a subtle sweetness -- a tasty filling for a tart whether you stick with the basic tart or top the onions with some other things (I added a sliced kumato and some diced Gruyere). Very tasty ... very simple. But requires a few hours advance planning since the dough needs to chill 1-2 hours before rolling it out.
Excellent side for a tomato soup.
useful (0)