kaye16's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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Screamingly Good Food: Fresh Feasts and Seasonal Meals to Knock Your Socks Off
By Karen Barnaby
Whitecap Books - 1997
Corn and Basmati Rice Pilaf : page 97
Decent way to do rice. I made a half recipe with all the spices, and used a small can of corn (unsugared) that I would use as a side for two if I were doing that.
Still 1/2cup rice as a side for two is a *lot*. Would have served 4 as a small side.
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This was pretty darn good. The spatchcocked chickie is roasted first skin-down, and then skin up on at mixture of prosciutto (I used lardons), shallots, cubed carrots, garlic, and green olives. Not sure what was gained by not pitting the olives; this made them annoying to eat. Before putting the spatchcocked chicken in the oven, I heated the skillet (enamel-coated cast iron) with a bit of olive oil. The chickie was juicy and the skin was crispy.
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Garlicky Chicken with Feta and Oregano : page 30
Pretty good stuff.
Chicken breasts (skinless, boneless) marinated with yogurt, green onion, parsley, garlic, oregano, and S&P. I flattened the breasts a bit. A more serious flattening should be done to insure that the breasts cook in the advertised time, broiled 4-6min, turned & topped with feta, then broiled 2-3min more.
But very tasty and easy.
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Orzo with Lemon and Herbs : page 47
Pretty good, and fairly similar to what I usually do with orzo. I liked the addition of mint to the chopped herbs (parsley and thyme) and lemon zest&juice.
The business with the chicken stock, butter, and olive oil was too much, making the orzo way too soupy. Better just to add a dab of butter or olive oil with the herbs.
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Pretty good stuff. I ended up making a whole recipe, with 2 instead of 4 eggs, and the two of us ate it all. There was rice to eat the drippings and the end of the platter with.
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Pretty darn good as we made it here. Some problems with the recipe as written; some changes made.
- For the marinade, if you mix the yogurt with the garlic, ginger, et al, in the food processor (I used the jar of my staff mixer), you will not get a proper paste, but a soup. Either blend the rest and stir in the yog by hand at the end, or don't worry. Which is what I did. Chicken and "paste" went into a ziploc for marinating.
- In the end, rather than cook the chickie in parchment or foil for 2hrs at 350F, I cooked it hotter and shorter in my Romertopf.
It was delicious. (And inspired me to put some more Romertopf dishes on the meal plan.) Two of us at the whole 1.3kg chickie. Oink oink.
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