kaye16's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
| Date | Rating
Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals
By Bruce Weinstein, Mark Scarbrough, Lucy Schaeffer
Wiley - 2009
My first recipe from the Tagine chapter, and it was a hit. These are nice dishes because they simmer along relatively unattended for a long time and the length of time isn't critical.
I had about 900g (~2#) of whole chicken legs, skinned and boned them myself. Then made more or less a whole recipe. Seemed like just the right amount.
The dish as a whole is pretty blah colored. The white turnips and the green peas all became kind of blah brown color.
Eating this as a stew, with no rice or other accompaniments, my 900g of chick would serve 3. (We'll have a small bowl as a starter or side one day soon.)
The taste we very much enjoyed.
useful (0)
Noodles with a Carrot Curry Cream Sauce : page 245
Another recipe from the chapter on pasta in cream sauces. I served the sauce over linguine; spaghetti might be better.
Flavors interesting, a little odd. Our first reaction was a bit doubtful, but it grew on us. We're thinking it's the vermouth that was the odd note. (Maybe the sweetish flavor of sherry would go better with the sweet carrots?) The goat cheese topping went surprising well with the curry.
I served this as a main course with salad, but we both thought it would make a nice side with a faux-Indian or -Asian kind of meal. Maybe next to skewers of grilled dark meat chicken or pork with some Indian-ish flavors.
useful (0)
Penne à la Vodka : page 245
Another winner from the page of "Recipes for Pasta in Cream Sauces". :-)
- Didn't use use penne (used a pasta I don't know the name for, kind of a mini curly-edged lasagna that's a household favorite right now), used dried herbs instead of fresh. Used 7oz of pasta with a half recipe of the sauce and it was well-sauced.
- Didn't sauté the onions quite enough before adding the tomatoes, but it wasn't noticeable in the finished dish.
- Needed *lots* of salt.
Very tasty though. And easy.
useful (1)
Thai Shrimp Curry : page 389
It's probably stretching it a bit to call this Thai; it's more an interpretation of Thai, seen through a US lens. But not bad.
I made a half recipe for the two of us, using about 175g of frozen, cooked shrimp. This was probably a bit less that called for, but plenty. If I do this again, I'd add the shrimp (fresh or frozen) about halfway through the final cooking so they don't get overdone.
I thought the apple was a bit odd (I wonder what that's supposed to be?), but DH liked it.
Garlic scapes? Ha. Chopped up a garlic clove and added with the aromatics.
Didn't have quite enough fresh ginger, so added a dash of the powdered stuff.
Pretty good for a fast and easy dinner.
useful (0)
Ziti with Mushrooms in a Marsala Cream Sauce : page 245
Made a half dose of this, dinner for two, with some mushroom-flavored pasta, curly trumpets (supposed to look like chanterelles). Quite easy and tasty. There are a lot of appealing recipes in the section (Pasta in Cream Sauces). Good start for this book.
useful (1)