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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kaye16's Reviews

2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating

Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking

By Julie Sahni
Ten Speed Press - 2004

A fairly standard pilaf with peas.

An unusual (for me) cooking technique for the rice, first simmered lid ajar, then cooked very slowly covered. Worked fine.

The recipe calls for 1-1/2 cups raw rice to serve 4. I cook 1/2 cup rice for 2 when it will be the basis of the meal (under a stir-fry, etc.). For an ordinary side dish, I'd use 1/4 to 1/3 cup depending on how much I want. I think this recipe serves 6-8 as a side dish, not 4!

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Good, but I think I prefer the similar-ish recipe in Madhur Jaffrey's Spice Kitchen, Tangy green beans with ajwain and ginger.

Sahni's recipe adds lemon juice at the end, while Jaffrey's adds amchoor. Since amchoor is not even mentioned in the Glossary or the Indian Pantry sections, I wonder if Sahni has substituted.

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