kaye16's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
| Kind of a poor-man's (or lazy cook's) version of vitello tonnato. Very good it was, nicely poached chicken with a tasty sauce. A definite do-me-again. |
| Made a halfish recipe with thighs. Very good stuff.
- The skin was crispy. The technique is similar to one I saw in Cooks' Illustrated article about ensuring crispy skin. As I remember it involved first browning the chicken, then baking skin-side-up in a shallow dish, which allow moisture to escape. Work well here.
- The bell peppers went really well with the red wine vinegar/balsamic vinegar sauce.
- I made all the sauce because I was afraid too much would evaporate in the oven leaving the pan dry. Probably 3/4-ing it would be okay for a half recipe. I puzzled why she listed 1 fluid ounce of red wine vinegar and 2 tablespoons of balsamic vinegar, which are the same to my American eyes. Then I realized my book is British, and an imperial fluid ounce is only 1.9 tablespoons. Not that I'm going to worry about a tenth tablespoon in a recipe like like this. |
| Good. Nice crispy skin on the chicken.
I had two leftover artichoke hearts from the previous day's meal. I halved these and added partway through the cooking. |
| Maybe 3.5. A disappointment compared with other dishes from this book.
I made a halfish recipe with 4 thighs. They were skin-on as directed, but the skin added nothing but fat.
Good tastes, and I liked the pears, but it didn't seem to come together for us. |
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