kaye16's Reviews
11 recipe(s) reviewed. Showing 1 to 11Sort by: Title | Date | Rating
Recipes: A Quintet Of Cuisines
By Editors of Time-Life Books
Time-Life Books - 1970
Banista : page 6
A Bulgarian holiday dish, oven including a little token.
I made S-shaped pastries, similar to what the author was served. These were filled with a feta-yogurt-egg mixture. I served as an accompaniment to soup-for-dinner. Easy to assemble, they would make nice finger food for a party on on a buffet.
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Barszcz Wigilijny (Christmas Eve Soup) : page 15
A pretty, clear broth with little mushroom-filled dumplings. Vegetarian.
Easy to make, but takes a lot of clock time.
Dried mushrooms are soaked for 2 hours, then simmered for another 2 hours until the liquid is reduced. I've never seen them treated like this. The liquid is added to the beet stock. The cooked shrooms are used to make little dumplings. I didn't have time for this, so used cêpe-filled ravioli instead. Have frozen the shrooms to use later.
The soup is beautiful and tasty.
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Brik bil Anchouwa : page 105
I did the tuna variation of this.
Tasty, but maybe a bit oily, especially since I'm not very good at this frying business.
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Ground up some cooked lamb with the rest of the ingredients, using the food processor rather than the do-it-by-hand instructions. Food processors weren't yet in most everyone's kitchen. A good filling for a stuffed zuke. I used the extra filling to make some samosa-like things.
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Good, but would make thin slices of the preserved lemons next time rather than leaving them in chunks.
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Erwtensoep : page 20
Ed thought it tasted just like a good erwtensoep in the Netherlands.
My celeriac took a bit longer than 30min to get done. Might be better to do this for 30min, then add the rest of the veggies.
Meats can be varied by what you have available. Smoked sausage is a must.
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Kiopoolu—Eggplant and Pepper Spread : page 104
A Bulgarian salad. Pretty good.
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Rösti : page 95
This is a classic Swiss dish. We liked it quite a bit. I'm usually not good at this kind of thing, it it worked well.
I made a halfish recipe (a short 2# of potatoes probably), which fit nicely in my smaller cast iron skillet. Added the layer of sautéed onions as suggested in the note.
If you prepared the potatoes (parboiling, peeling, chilling) the night before, this would be a pretty good weeknight meal.
I added a poached egg to make a meal of it.
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Salatit Batata—Potato Salad with Caraway : page 101
A Tunisian potato salad, a nice variation. The potatoes are boiled, then fried briefly with lemon juice, harissa, and ground caraway seeds.
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Schol uit de Oven : page 35
Some disagreement on this one. I liked it, but Ed thought the bacon was too strong a flavor to go with the white fish. I used Parmesan rather than Gouda. (Don't much like the import Gouda in France.)
Don't be tempted to put a bit of the bacon inside the folded fish: reportedly it comes out soggy and unappetizing; it's the crispy bit on top that's appealing.
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A Tunisian salad. I liked, Ed didn't so much.
The instructions for roasting the bell peppers are better for the Eggplant and Pepper Spread recipe on p104.
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