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

6 recipe(s) reviewed. Showing 1 to 6Sort by: Title | Date | Rating

	Curried Chicken Salad with Raisins and Honey From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010) The dressing for this is quite good, although I have to say I use crème fraîche instead of mayo.
	Pasta with Cabbage, Potatoes, Bacon, and Thyme From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010) Good. Generous servings.
	Pickled Pink Onions From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 9th April 2012) This is a really simple relish for a meal that needs a bit of zip. The longer it gets to sit beforehand, the better. The leftovers were terrific on a ham sandwich.
	Roasted Pepper Relish with Olives, Capers, and Rosemary From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 6th July 2016) I used this for some Seared Fish Steaks (swordfish) and we quite liked it. The recipe doesn't say, but I chopped my rosemary leaves pretty small, since I don't really like the feel of the needles in my mouth.
	Steam/Sautéed Cauliflower with Oregano and Green Olives (or Capers) From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010) A tasty combination that I hadan't really considered before.
	Steam/Sautéed Vegetables From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010) Within a few months I ran into this technique is several places. It's quite a good way to do veggies. Extra instructions I've noted: - When mixing veggies they need to be of a size that cooks in about the same amount of time. - Melt butter first, toss in veggies and stir to coat; then add liquid, etc.

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kaye16's Profile

Latest review:

kaye16's Reviews

Curried Chicken Salad with Raisins and Honey

From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010)

Pasta with Cabbage, Potatoes, Bacon, and Thyme

From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010)

Pickled Pink Onions

From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 9th April 2012)

Roasted Pepper Relish with Olives, Capers, and Rosemary

From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 6th July 2016)

Steam/Sautéed Cauliflower with Oregano and Green Olives (or Capers)

From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010)

Steam/Sautéed Vegetables

From: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (reviewed 31st January 2010)