kaye16's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
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Website: food52
A strange idea, and surprising good. Easy and relatively fast. The purée is strictly necessary, but is a nice touch. After removing the "steaks" from the pan, it might be an idea to put the pan back on the fire and toast some bread crumbs in the remaining oil.
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I made a half recipe, using chicken thighs for two. Really easy and nice. Attractive presentation. Definitely a keeper.
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This was easy and really delicious. Not hot spicy, but tasty spicy. I made a half recipe and served over round-grain brown rice. I used all the spices (coriander, cumin, and turmeric) for the half recipe.
This will definitely go on the Do-Me-Again list, and the book from which it comes goes onto my cookbook wishlist.
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A super cabbage recipe. The lemon juice at the end really complemented the cabbage and fennel.
I used half a ... Chinese cabbage? napa cabbage? I'm not sure of the name in English nowadays ... it weighed in at almost 1-1/2#. Made more or less the whole recipe and two of us easily finished it as a side. Yum!
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This recipe was the inspiration for dinner (for 2). I started the onions cooking while my sweet pots boiled till partly cooked. After they cooled a bit, I cut the sweet pots lengthwise into planks. I used the two-burner griddle to grill the planks and 6 links (300g) of turkey merguez while the onion caramelized. When the pots were done, I cut the planks in half at the "waist". Then I cut the merguez links into three chunks each, 1.5-2" long, about the same as the half-planks of sweet potatoes (which were on the small side to start with). Tossed all these together with the onion and rosemary. It wasn't hash, I guess, since the bits were too big, but it was quite tasty anyhow.
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Very good. I mixed the flour et al in a bowl, then everything in the cuisinart. Used only 3/4 cup sugar (sucre de canne). Cooked for the full time, but it was still not quite done in the center, although the edges were perfect. Think loaf pans or a bundt pan might be a good solution. Everyone liked this a lot
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Tasty, easy cake.
Remarkably easy cake to assemble. Almond extract a nice flavor, but I'm sure vanilla would work also.
Springform pans seem to be "in" right now (I see them asked in place where they don't seem to be needed), but this cake might be easiest cooked in that pan. It seemed to crumble around the edges a bit and didn't like coming out of the pan (parchment-lined). Nothing major though.
Also not sure about using a fluted tart pan (don't have one, so just used a regular cake pan). The fluting wouldn't be very apparent, since the cake has a rather coarse crumb and bits of rhubarb.
But, you don't eat the looks, do you? It tastes good!
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