robing's Reviews
11 recipes reviewed. Showing 1 to 11Sort by: Book Title 
| Date | Rating | Recipe Title
Ad Hoc at Home
By Thomas Keller
Artisan - 2009
I had the pleasure of sampling many (okay far too many) of these over the Christmas holidays, and I have to say that these were the best chocolate chip cookies that I've eaten in ages.
To each his own, but these were just how I like my chocolate chip cookies: thin and chewy, with just the right amount of buttery goodness and random chocolate chunks. After three days they were still great.
Those over-floured and ingredient-poor specimens in the local coffee shop never stood a chance compared to these!
useful (0)
The Enchanted Broccoli Forest...and Other Timeless Delicacies
By Mollie Katzen
Ten Speed Press - 1982
I love quiche but don't actually make it very often. When I do, I get lazy and buy a pre-made/frozen crust, to which I add my own filling. But as much as I love quiche, I can never remember how to make it (I guess my brain is crammed with other arcane bits of information), and I always end up back at EBF's recipe for quiche fillings.
This recipe is the only I've ever seen that clearly explains what causes a crust to get soggy - it's all about the cheese, and the sequence of filling. it also gives some great suggestions in case you want to get creative with filling ingredients.
I have yet to try using sour cream - mmmm - maybe tonight!
useful (1)
Like many of the recipes in this book, this took some time to put together. But again, like most of the recipes in this book, the result was DELICIOUS!
I used half white button mushrooms, and half one other type (that I can't recall). I also skipped the sherry, but it was plenty rich and tasty without it. I brought it to a potluck on a chilly winter evening, and we were fighting over the last piece.
useful (1)
The Silver Palate Cookbook
By Julee Rosso, Sheila Lukins, Michael McLaughlin
Workman Publishing Company - 1982
I made the black bean soup tonight, and it was (is!) delicious. It's a very easy and straight forward recipe. I soaked the dried beans overnight, drained the water out, and from there it took about two and a half hours to make - with most of that just letting the beans cook. The recipe says that they would be cooked in 1 1/2 - 2 hours, but I found that it took them another half an hour to be soft enough for my tastes. All total, I cooked the beans for close to three hours! And even now, the beans are still firm enough to be floating in the broth (unlike the canned varieties out there) - and I know only be better tomorrow. I guess "simmer" was too low a temperature. Note that I made a vegetarian version, replacing the suggested ham bone, with a pinch of smoked Spanish paprika. A brilliant substitute if I don't say so myself! I also left out the sherry, and replaced the Creme Fraiche with low-fat yoghurt. So if you're going to be home, and have the time to watch a pot a couple of times, I heartily recommend this yummy meal-in-a bowl soup!
useful (2)
This recipe takes some pre-planning: you'll have to ensure that you have the semi-exotic ingredients, and then take time to marinate the chicken overnight. But once it's done, you'll see how worth it this recipe really is. I've only made it once, but have never, EVER forgotten it. Just waiting for the right opportunity to make it again, since it's a real party dish, served equally well hot or cold.
useful (6)
Vij's: Elegant and Inspired Indian Cuisine
By Vikram Vij, Meeru Dhalwala
Douglas & McIntyre - 2006
I made Vij's chai not too long ago. I was skeptical at first when I saw how few spices it called for. But it was surprisingly delicious and easy to make.
I think that I used Assam tea (English Breakfast style), and only half the sugar, which seemed fine to me. But then we're all different when it comes to sweetness in foods. Great for a rainy afternoon gab with friends!
useful (0)
This is apparently one of the easiest recipes in the book, and other than the time that it takes to chop all that fresh ginger, it was indeed quite easy to prepare.
I halved of the recipe, and am fairly sure that I got all the quantities right (including the fresh ginger and fresh jalapenos), but even though I appreciate the break from so many dry spice curry recipes, I still found this to be slightly under-seasoned. Nothing a little salt and pepper won't help for now, and I'll definitely boost the spice next time.
I cooked the chickpeas myself, and used canned tomatoes. The texture was probably slightly different than Vij intended as I accidentally bought crushed tomatoes instead of chopped ones.
The book recommends pairing this with a yummy looking Grilled Coconut Kale, but I just made some brown rice. It'd be great if someone could review the kale!
useful (0)
I was determined to make a chicken recipe from here for a visiting guest, and settled on this one for the simple reason that, unlike most of his other chicken recipes, this one doesn't use a grill or BBQ.
Vij describes this curry as the one that is mother used to make in his apartment when it first opened and he didn't yet have his full kitchen license. It's based on a family recipe which is always a good sign.
As he insists, I took the trouble to make his Garam Masala (see p. 26) spice mix the day before...yes, a whole hour, but worth very minute!!
I served it with a range of other recipes from the same book:
- Grilled Asparagus and Corn in Fenugreek Curry (p. 129)
- Grilled Coconut Kale (p. 162)
- Beet and Daikon Salsa (p. 157)
Thesse were served with a cucumber raita that I cobbled together from a few different recipes and some brown rice. And no, since we were only three, we had tons of leftovers. No complaints - the chicken only got better with time.
I followed the recipe to the letter, except that I used yoghurt instead of sour cream, used a combination of fresh tomatoes and tomato passata (strained) from a bottle.
The result was a tangy and not at all hot curry; the flavour was instead deliciously aromatic and complex, and improved with every serving.Definitely the best chicken curry that I've ever eaten!!
useful (2)
See my comments for Vij's Family Chicken Curry for the entire menu.
This recipe was definitely the weak link in the meal. I think I followed the recipe correctly, but nonetheless found that the coconut flavour was never properly absorbed by the kale, and 1 tbsp of salt seemed like too much. I found it just limp and a bit bland (aside from the salt). Still, as a side dish, I was able to mix it in with the otherwise amazing meal, and greatly enjoy the overall mix of flavours.
The only grill that I have is my oven's broiler, so I would welcome feedback from someone else who was able to cook this on a proper stove top grill or BBQ.
useful (0)
See my review of Vij's Family Chicken Curry for the meal's full menu.
After trying to grind the fenugreek seeds by hand in my mortar and pestle, I decided to just work with them as they were (70% ground). I recommend using a proper spice mill - these seeds are HARD.
I was surprised by how soupy this curry turned out to be, more saucy in fact, and was concerned that the whole thing would be a flop, but in the end, it was wonderful.
The thin tomato curry has a surprising kick of heat which balances nicely with the corn and asparagus' roasty sweetness. Note that even though I got the vegetable quantities right, I ended up with a lot of extra "sauce" leftover.
Would definitely make this again!
useful (0)
I thought I'd give this a try to go with the other recipes that I was making from the book (see my review for Vij's Family Chicken Curry for the full menu), and was very pleased with my discovery.
Re. quantity, since were only three eating a LOT of food, there was a lot leftover. Consider halving the quantities for a simpler/smaller dinner.
i used regular salt, and also, would advise letting the flavours marinate together for at LEAST 4 hours (the book's recommendation) - the flavours were definitely improved on day#2.
useful (0)