tignor's Favorite Members
Updates from tignor's favorite members
kathleen440 added The Food Lab: Better Home Cooking Through Science to his/her bookshelf.
4th October 2015
kathleen440 added Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry to his/her bookshelf.
29th October 2013
kathleen440 added Jerusalem: A Cookbook to his/her bookshelf.
29th October 2013
kathleen440 added Plenty: Vibrant Recipes from London's Ottolenghi to his/her bookshelf.
29th October 2013
kathleen440 reviewed Harvest Roast Chicken with Grapes, Olives and Rosemary from The Smitten Kitchen Cookbook
Yum. Next time I will probably increase the quantity of grapes and olives a bit, so that I can have a little bit of each ingredient in each bite. It's a great combination. more »
kathleen440 reviewed Butternut Squash and Caramelized Onion Galette from The Smitten Kitchen Cookbook
Awesome. The crust is really easy to make but came out golden, flaky, and perfect. I definitely recommend using the egg wash, and I think the pastry benefits from a little sprinkling of salt and pepper... more »
kathleen440 added The Smitten Kitchen Cookbook to his/her bookshelf.
29th October 2013
kathleen440 added Ben & Jerry's Homemade Ice Cream & Dessert Book to his/her bookshelf.
23rd July 2013
kathleen440 reviewed Moghalai-Style Chicken with Spinach, Almonds, and Raisins (Kishmish Waale Murgh) from 660 Curries
I love savory/sweet dishes, and this is one of my favorites. Who would have thought to eat spinach and raisins together? As with all of the chicken recipes in this book, I use chicken thighs instead of more »
kathleen440 reviewed Yogurt-Almond Chicken with a Spinach Sauce (Badam Murghi) from 660 Curries
I love this one. Creamy and balanced, with a lot of sweetness. This is a good one for dinner parties, it's a crowd pleaser. more »
kathleen440 reviewed Creamy Chicken with Kashmiri Chiles and Fennel from 660 Curries
Yum. I used half and half in place of the cream, as I do with pretty much every recipe in this book, and it was still yummy. more »
kathleen440 reviewed Spicy Potatoes and Spinach with Blackened Chiles and Coconut Milk (Ulli Ishto) from 660 Curries
Wonderful. The panch phoron gives this a great bittersweet flavor, and I loved the texture. A great accompaniment to any of the other mustard-based curries in the book. more »
kathleen440 reviewed Stewed Beef with PIckling Spices (Achar Gosht) from 660 Curries
Yum. The beef wasn't as soft as I would have liked, so I'd up the braising time to 1.5-2 hours. Otherwise, I loved it. more »
kathleen440 reviewed Besan Burfi from From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
The flavor of this was good (if very sweet), but the texture was off - very soft and difficult to manipulate. I'm not sure exactly what I did wrong, but we did have fun eating this with a spoon. more »
kathleen440 reviewed Kadhai Chicken from From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
Wonderful, rich flavor. I prefer boneless thighs, but a mix of white and dark meat would be great too. more »
kathleen440 reviewed Konkani Style Green Beans with Garlic from From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
As dry curries go this is not my favorite. I tried it with flat beans (which were available in my area at the time) and the dish felt bland and a little undercooked. Perhaps it would be better with regular more »
kathleen440 reviewed Spinach and Cheese with Tomatoes (Sag Paneer) from From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
I really liked this version - easy and healthy, with a smooth texture. Next time I'll probably add a few ounces of mustard greens or chard. more »
kathleen440 reviewed Peas and Cheese with Tomato Sauce (Matar Paneer) from From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
Tasty, and easy due to the use of the precooked masala. It felt a little bland, though - I might doctor it up next time by frying some cumin seeds at the beginning and upping the garam masala a bit. more »
kathleen440 added Jerusalem to his/her bookshelf.
1st July 2013
kathleen440 reviewed Red Kidney Beans in Spicy Sauce (Rajma) from From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
Yummmm. This is so easy, especially if you already have the precooked masala on hand. I used canned/drained/rinsed beans, and ended up adding about 1/2 cup of water and 1/2 teaspoon of salt to the recipe... more »
kathleen440 reviewed Chickpeas with a Spicy Tomato Sauce (Chana Masala) from 660 Curries
Love the flavor of this. It's a big hit at dinner parties. It's also easy to cook in combination with other dishes (doesn't require a lot of babysitting) and it's compatible with the most common dietary... more »
kathleen440 reviewed Kidney Beans with a Cardamom-Yogurt Sauce (Dahi Claichi Rajmah) from 660 Curries
The author wasn't kidding about this curry being tart! I didn't love the flavor. It was a bit strange, but I couldn't put my finger on it. I used the Punjabi garam masala.
I also used canned/drained/rinsed... more »
kathleen440 reviewed Aromatic Minty Blend with Mace and Nutmeg (Rajasthani Garam Masala) from 660 Curries
This spicy-sweet blend is dominated by mint, which makes it a perfect match for lamb dishes. I don't think it would be out of place sprinkled on breads, either! more »
kathleen440 reviewed Lamb Stew with Triple Nut Paste (Awadhi Gosht) from 660 Curries
Hot damn. This may be the best thing I've made in this entire book. It's rich, sweet, and fragrant, but has a great savory quality from the lamb. The lamb leg in my market was very expensive so I deboned,... more »
kathleen440 reviewed Imperial Potatoes (Moghalai Aloo Aur Simla MIrch) from 660 Curries
Quite good! What seems like an odd assortment of ingredients (potatoes, onions, bell peppers, sweet spices, raisins, and cashews) comes together in a delicious whole. I did feel that there was a bit too... more »
kathleen440 reviewed Kheema with fried onions and peas from An Invitation to Indian Cooking
I really enjoyed this! I highly recommend the variation with peas - without a little bit of greenery it would seem plain. The fried onions are also a nice addition. Next time, I'm going to stuff bell peppers more »
kathleen440 added An Invitation to Indian Cooking to his/her bookshelf.
13th January 2013
kathleen440 added Classic Indian Vegetarian and Grain Cooking to his/her bookshelf.
1st October 2012
kathleen440 reviewed Cauliflower and Potatoes (Gobhi Alu) from From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
Outstanding recipe, and very easy to execute. This is the aloo gobhi recipe I always go for. more »
kathleen440 added The Africa Cookbook to his/her bookshelf.
30th August 2012
kathleen440 added Mourad: New Moroccan to his/her bookshelf.
30th August 2012
kathleen440 reviewed Chicken Curry with Whole Spices, Cream, and Tomatoes (Garam Masala Murghi) from 660 Curries
Sometimes you just want a rich, restaurant-style curry, and this hits the spot. I prefer to make it with bone-in thighs. more »
kathleen440 reviewed Breast of Chicken in an Onion-Turmeric Sauce (Pyaaz Murghi) from 660 Curries
This recipe is deceptively simple, but the flavor is vibrant and balanced. Like pretty much every other chicken recipe in this book, I prefer to make this with bone-in thighs and legs. more »
kathleen440 reviewed Breast of Chicken with Tomato and Coconut Milk (Chicken Curry) from 660 Curries
Another solid, straightforward curry that's a great introduction to Indian flavors. Very simple flavor profile. more »
kathleen440 reviewed Chicken with Red Chiles and Coconut Milk (Thenga Paal Kozhi) from 660 Curries
Straightforward but good - I like the balance between the coconut and the chiles, the coconut keeps it from being too hot. more »
kathleen440 reviewed Vibrant Chicken with a Spicy Tomato Sauce (Tari Waali Murghi) from 660 Curries
Simple, mild curry that's great for people who are new to curry, but still satisfying for those who make it at home every week. more »
kathleen440 reviewed Soused Cucumbers in Yogurt and Fresh Mint (Kakadi Raita) from 660 Curries
Keep it simple, stupid. A good, basic raita recipe that will never fail you. more »
kathleen440 reviewed Matzo Ball Soup from 660 Curries
Holy crap, I love this soup. I made it for our Seder this year and it was a huge hit. The instructions are really easy to follow, and the matzo balls themselves turned out great.It's rather spicy, so tone more »
kathleen440 reviewed Poached Shrimp in a Slow-Cooked Onion Sauce (Bhuna Hua Jinga) from 660 Curries
This is a really interesting technique, and I like the dish a lot, though I think I would prefer to fry the spices in oil first. more »
kathleen440 reviewed Yogurt-Marinated Chicken with Peas (Mutter Murghi) from 660 Curries
Yummy, and easy. The Maharashtrian garam masala makes this one just a little different. I like to reduce the amount of water just a bit - I think it's plenty saucy with the juices from the chicken. more »
kathleen440 reviewed Seared Okra with Potatoes and Tomato (Aloo Bhindi Ki Subzi) from 660 Curries
Wonderful flavor, and so simple. I couldn't get the potatoes to crisp particularly well, but it still turned out really tasty. more »
kathleen440 reviewed Creamy Chicken with Kashmiri Chiles and Fennel (Kashmiri Mirchi Waale Murghi) from 660 Curries
I really enjoyed this one - it's aromatic and mild (in terms of heat) but has a lot of pungency from the oil and black cardamom. Definitely seek out mustard oil for this dish - it wouldn't have nearly more »