kaye16's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title 
| Date | Rating
The Cooking of Spain and Portugal, plus accompanying Recipes: The Cooking of Spain and Portugal (Time-Life Foods of the World)
By Peter S. Feibleman, The Editors of Time-Life Books, Dmitri Kessel, Brian Seed
Time-Life Books - 1977
Arroz con Pollo : page 59
This is a one-dish meal, simple to make and quite tasty, if not highly spiced. I served this with salad.
I made some changes to accomodate our kitchen:
- Used one kilo of chicken thighs rather than cutting up a chicken, since we like thighs. This was a new brand and there were only seven thighs, five biggish ones and two smallish ones. If you used a whole chicken, it would be best to cut it into eight smaller pieces rather than four big ones.
- Used olive oil rather than lard.
- Used 100g lardons instead of 4 ounces of salt pork.
I used lardons nature (rather than fumé) and regular paprika (rather than the hot or smoked kind). I think I might try smoked lardons and paprika when I make this again.
The recipe calls for "1-1/2 cups raw medium or long-grain regular-milled rice or imported short-grain rice". I found that as clear as nothing, and used basmati rice since that's the only long-grain rice I have in-house. What a strange ingredient listing!
Although this is a not spicy dish, like we usually enjoy, it was quite tasty and looked pretty in the pot. The recipe serves four as it says; we will have a second dinner for two.
useful (0)
Broa : page 83
This bread is about half and half cornmeal and regular flour, the highest percentage of cornmeal I've seen in a yeast-risen bread. Even though the cornmeal grind is very fine, it still felt rather gritty to me while kneading. Generally an easy bread to made. Very good with soup. Ed liked it a lot.
useful (0)
Eggs poached on top of peas and chorizo.
I used only half the butter for sautéing the onion.
Good stuff.
useful (0)
Figs stuffed with a mixture of ground almonds and shredded chocolate. Easy and good. And good with port as they suggested.
useful (0)
Used smoked paprika instead of plain.
Pretty good, nothing special.
useful (0)
Natillas : page 90
This is a nice custard, made with cinnamon rather than vanilla as the flavoring. It wasn't too sweet, as can happen with American recipes.
The recipe indeed made six servings, not big (about 3/4 cup each), but just the right amount to top off a meal.
useful (0)
Potaje de Vigilia : page 6
This soup, traditionally served on Good Friday, is with made with salt cod, spinach, and chickpeas. I had 500g of chickpeas (instead of 1lb) and 360g of salt cod (instead of 1/2lb). Pretty good and lots for the freezer.
useful (0)
Tortilla de Patate : page 67
This was good, if a bit oily. Needed some blotting with paper towels before serving.
useful (0)