kaye16's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen
By Clotilde Dusoulier
Clarkson Potter - 2013
Broccoli Parmentier : page 134
If you know a bit about French cooking, you'll be looking for the potatoes in this "parmentier". Not to be found. Puréed broccoli is used in place of the mashed potatoes, over a layer of brown rice and lentils. Very earthy, tasty. DH added a big squirt of tabasco, but I was happy with just an extra twist of black pepper.
As a vegetarian main, this might serve 4, although two of us ate over half, so I think we'd have only 3 servings. (One of us, not me, took big seconds.:-) As a side it would serve, 6, maybe even up to 8 if part of a bigger meal.
Takes a bit of time to make, but much can be done ahead and in parallel. I expect you could assemble the whole thing and hold in the fridge for a day or so before the final baking.
You might save out a couple of broccoli florets to decorate the top since it looks a bit blah in the dish.
useful (1)
Curried Leek Tart Tatin : page 164
A tasty tart, fairly easy to make, if time consuming as these things tend to be. Looked nice in the presentation.
I used about 1-1/2 tablespoons of curry powder, rather than the 1 teaspoon asked. The curry flavor was still not very strong; nice, but not obtrusive.
My packet of goat cheese was 150g rather than 140g, hardly a difference.
Used Dusoulier's recipe for Yogurt Tart Dough.
useful (0)
Peach, Almond and Cardamom Clafoutis : page 93
Very tasty. But ...
- My 8" square dish was *very* full of peaches. A clafoutis is typically not so dense with fruit.
- My clafoutis baked for 50min (40min advertised plus an extra 10min) and was still runny in the center.
- I used the weights rather than the cup measures for the flours and sugar. 85g of almond flour (I used ground almonds, very common in the shops in France) was more like 1cup, rather than 2/3cup. (I didn't find it grainy at all.)
Will definitely do this again, but let it cook at least 1hr and maybe a bit longer.
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Made this again with slightly underripe plums. And, remembering how full the dish was last time, I used only half the weight of fruit. And cooked 65min. Much better.
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The recipe says it serves 8. These will be pretty small servings. We think 6 is more like, and if you're feeling really piggy, there might be only 4.
useful (1)
DH said this was 5 stars, so 5 it is. Very moist and tasty.
Serves 10? Not. Two of us ate about 1/3 of the cake for dessert, so we'll only get 6 servings altogether.
Easy to make. Use the largest of the 3-bowl pyrex set for the sugar, eggs, yogurt, and oil. The flours and all can be mixed in the middle bowl.
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Shocking Pink Pasta : page 115
And shocking pink it is!
- Used cavatappi because there was not enough linguine and no bucatini or spaghetti. No problem with this.
- I used the staff mixer, but should have gotten out the proper blender since I didn't manage to get it as smooth as it ought to be. (Although the pic in the book shows it pretty gritty, we didn't like that texture.)
- Served as a main course (half recipe for two).
This was interesting, but not a favorite. I could see serving this as a starter or a side course when you wanted something very colorful on the plate.
useful (1)
Yogurt Tart Dough : page 199
I mixed this in the food processor, more or less following Jones' alligator method of pulses. It was a bit damp, but rolled out fine between waxed paper as directed in Curried Leek Tatin. The crust was tasty and had a nice texture. Definitely one to try again.
There's an interesting variation using some buckwheat flour given.
useful (1)