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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4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

Great Vegetarian Cooking Under Pressure

By Lorna J Sass
Cookbooks - 1994

26th April 2015

Curried Split Pea Soup : page 46

I made the straight-off soup for today's dinner.
- Also made Coconut Rice, as suggested, but didn't make the pressure cooker version in the book, just the ingredients cooked as usual.
- Let the pressure cooker cool naturally while the rice finished cooking and cooling, then hurried along the pressure release. So it was in between chunky and smooth.

Good. Needed lots of salt to get the taste up. (And we're not heavy salters.)

Made the whole recipe. We'll have 2-3 more servings from it.

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6th January 2017

Risotto with Porcini : page 154

A very nice risotto. And fast because of the pressure cooker. The first bit of the cooking is the same as a regular risotto, but once you've added the rice and oiled it down, you just add all the liquid, close the pot, and let it cook. That part is done is way less than ten minutes. And I wasn't standing there stirring in the stock ladleful by ladleful.

The recipe says it serves six as an appetizer and four as a main course. I halved the recipe as a main course for two and that was a good portion.

And it tasted good.

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2nd March 2019

Risotto with Winter Squash : page 157

Pretty good. A quick risotto with little effort. I used chicken stock topped up with water for the liquid because I had some to use up. A full recipe might serve 3; 4 would be very skimpy.

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23rd December 2012

Tarragon-Scented White Bean Soup : page 47

Well, it's bean soup, what can I say? The tarragon was a nice touch and went surprisingly well with the tabasco that we both used to spice things up.

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