kaye16's Profile

Joined: December 21st, 2009


Latest review:

October 17th, 2022

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


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Raising the Heat: Cooking with Fire and Spice

By Paul Gayler
Lyons Press - 2002

This book has been sitting on my shelf, ignored, for several years. Why, I don't know. Based on this recipe alone, I'd guess it's going to get a lot more use.

Swordfish steaks are coated with crushed black peppercorns and broiled quickly. Topped with a delicious sauce of (seeded) tomatoes, garlic, chili flakes, preserved lemon, lemon zest, and lemon juice. Served on a bed of chard. Well, there was no chard at the shop this week, so I used spinach instead. Never mind.

A really tasty dinner.

(The recipe said to discard the pulp of the preserved lemon. Instead I minced it and tossed with some steamed haricots verts, a really nice touch.)

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