kaye16's Profile

Joined: December 21st, 2009

Pasta e Fagioli from Essentials of Classic Italian Cooking

An easy and delicious soup. I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little... read more >

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book reviews (64)
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kaye16's Reviews

6 recipe(s) reviewed. Showing 1 to 6Sort by: Title | Date | Rating

Stews (Williams-Sonoma Kitchen Library)

By Lora Brody, Norma Wangsness, Mary Winston, Chuck Williams, Allan Rosenberg, Chuck Williams, Allan Rosenberg, Allan Rosenberg, Chuck Williams, Chuck Williams, Chris Shorten, Joyce Esersky Goldstein, Chuck Williams, Chuck William, Chuck Williams, Chuck Will
Time Life Medical - 1995

Not bad, easy, not very spicy. I made a half recipe with turkey oysters instead of kip filets (skinless, boneless chicken breast halves).

Since I have to seed tomatoes, there was no liquid to speak of, so I added the end of a can of seedless tomato pulp, less than 1/2cup. Added 1-1/2tsp curry powder, rather than 1tsp from the recipe. A bit more might have been good.

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Pretty good. I'm from a chlii-doesn't-have-tomatoes tradition, so this really isn't chili to me. But if was fairly tasty.

I made a half recipe, with the full amount of chili powder and tabasco, and DH added lots more tabasco at table. The half recipe should serve three -- NOT! That would have been three unsatisfied people

I made a half recipe of the Cornmeal Dumplings, which should have then served 2, but we found it way too much. Still, they were eaten.

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These were really good.
I made a half recipe, actually Cornmeal Buttermilk Dumplings. They were really yummy. But the half recipe would have served three, rather than two as advertised. Still, they all got eaten.

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Amazingly good combination. Nothing spicy here, but overall very tasty. I made a half recipe.

A bit time-consuming to make, especially because I had to grind (thank you, food processor) my own lamb. But worth the result.

I suppose it would be ok to hold for company and reheat just before serving.

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Having 2/3 of the meat, I made a 2/3 recipe. Only wanted to open one can (16-oz-ish), so made up the difference with chicken stock.
The steamed dumplings were weird. Can't imagine why they were asked for. It would have been perfectly find to cook the dumplings on the stew like you usually do. The Buttermilk Dumplings I made previously were fine.
The stew was good, though, although I just notice that I forgot to stir in the sour cream. Duh.

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Not bad. I made a half recipe using a bit less of the carrots (real ones in spears, not "baby") and lots of ground pepper at table.

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