kaye16's Profile

Joined: December 21st, 2009

Latest review:

October 17th, 2022

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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kaye16's Reviews

4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

	Coquilles St. Jacques et Poireaux avec Pernod—Scallops and Leeks with Pernod From: The New York Times 60-Minute Gourmet (reviewed 3rd February 2020) This was really delicious. I neglected to add the last bit of butter to the sauce, but no one complained. It's really fat enough without that. I used Ricard, rather than Pernod, since that was on hand. Served with Riz au Four (p135) and Courgettes au Citron—Zucchini with Oil and Lemon (p59).
	Courgettes au Citron—Zucchini with Oil and Lemon From: The New York Times 60-Minute Gourmet (reviewed 3rd February 2020) Wow, a zucchini recipe that DH likes! This is really easy, and very good. Chunks of zucchini, sautéed till they brown a bit, then steamed with lemon juice for 3 minutes. Yum.
	Cuisse de Volaille à la Diable—Deviled Chicen Legs From: The New York Times 60-Minute Gourmet (reviewed 24th January 2020) Really a hit. For a half recipe I used four thighs rather than two complete legs. Dijon mustard. Only 10min for the second baking in the oven This takes a bit longer than what I would usually call a weeknight dinner, but it's not much work, so might do. There's plenty of time to prep a veg and some potatoes or whatever.
	Riz au Four—Baked Rice From: The New York Times 60-Minute Gourmet (reviewed 3rd February 2020) Very good and not that much more trouble that regular rice. I did add a goodly dose of Tabasco, but couldn't taste it at table. A third recipe was good for two.

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kaye16's Profile

Latest review:

kaye16's Reviews

Coquilles St. Jacques et Poireaux avec Pernod—Scallops and Leeks with Pernod

From: The New York Times 60-Minute Gourmet (reviewed 3rd February 2020)

Courgettes au Citron—Zucchini with Oil and Lemon

From: The New York Times 60-Minute Gourmet (reviewed 3rd February 2020)

Cuisse de Volaille à la Diable—Deviled Chicen Legs

From: The New York Times 60-Minute Gourmet (reviewed 24th January 2020)

Riz au Four—Baked Rice

From: The New York Times 60-Minute Gourmet (reviewed 3rd February 2020)