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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3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Cooking with Pomiane (Modern Library Food)

By Edouard de Pomiane, Peggie Benton, Elizabeth David
Modern Library - 2001

15th February 2015

Cold Beetroot with Cream : page 180

One of our favorite cold beet dishes. I use this frequently as a starter if I have cooked beets to use.
There seems to me to be too much dressing. I cut it in half.

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23rd March 2021

Gratin Dauphinois : page 200

I usually use the recipe for this in Best Ever French Cooking Course, but tonight I thought I'd try Pomiane's approach, which is really simple. (Thank goodness for mandolines.) I made a halfish recipe. You might not need all the hot millk; as he says, add just enough to not quite cover the potatoes. Delicious.

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10th June 2018

Pork Chops with Rhubarb : page 129

DH said this was a 5, How could you get any better?

It's basically pork chops with applesauce, but with rhubarbsauce instead. Interesting is that the rhubarb is parboiled (to remove the acid), then cooked with butter and a "lump" of sugar. I put in what I thought was a lump, tasted it halfway through the cooking and added more — maybe as much as 1/4cup altogether, I didn't measure.

It was good.

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