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 >

recipe reviews (1461)
book reviews (64)
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kaye16's Reviews

10 recipe(s) reviewed. Showing 1 to 10Sort by: Title | Date | Rating

Madhur Jaffrey's World-of-the-East Vegetarian Cooking

By Madhur Jaffrey
Knopf - 1981

One of the best spinach and potato dishes. Easy and tasty.

If the potatoes and spinach are prepared, onion and garlic chopped, and spices measured earlier, the dish can be finished with minimal attention, which makes it good for a company dinner.

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One of our favorites from this book. The whole recipe is dinner for 2-3, served over rice. We use the full amount of cayenne. :-)

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Yay, it's time-consuming, but not all that hard to make your own paneer!
The recipe calls for 5 cups of whole milk; I used a liter and adjusted the lemon juice accordingly. (It was strange to me that there was almost exactly a liter of whey after the curds were removed.)
The resulting paneer was a bit crumbly, so I didn't have the pretty pieces that that you might get in a restaurant. But it had a lovely texture (not rubbery like you sometimes get). Definitely something I'll try again.

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This was my first attempt at an Indian pickle, I must say it was a complete failure. I suspect the chilies I used weren't right ones, but there's no guidance for choosing. Boo.

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Indian-flavored French fries! This has become a household favorite.

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Wow, this was about as good as the best saag paneer we've had in a restaurant. I used the paneer recipe from the same book, which was a bit crumbly, but the spinach and sauce were delicious.

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I used only 2 tsps of honey, rather than 3 tsps, and the tea was plenty sweet enough. The sweet nicely balances the sharp ginger taste. Altogether a successful and soothing afternoon drink.

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Stewed fruit, a bit old-fashioned perhaps, but still good. This recipe uses dried fruit; prunes, figs and apricots are asked. I'm sure you could use whatever dried fruit you have on had.

The recipe calls for all the fruit to be cooked for 30 minutes. This was fine for my figs, a bit much for my apricots, and too much for my prunes which were mostly falling apart (albeit I had small rather than large prunes).

I used only 1/2cup of sugar, rather than 1cup. This was fine.

Jaffrey suggests removing the fruit and boiling the liquid down to reduce it. This is a good idea!

Very yummy with yogurt, over ice cream, etc.

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A different take on your standard fried rice.
This is the only dish I've ever seen that uses Red Bean Curd, and the reason I made it. It's a weird, but interesting, taste that takes a bit of getting used to.

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Easy and extra delicious. Pretty fast too.
We'll get 4 servings out of this. (Advertised as 4-6 servings.)

With 1/2 tsp cayenne (the max specified), tasty hot, but not challenging.

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