kaye16's Reviews
9 recipe(s) reviewed. Showing 1 to 9Sort by: Title 
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Jeannette's secrets of everyday good cooking
By Jeannette Seaver
Knopf : distributed by Random House - 1975
Cold Roast Chicken with Leeks Vinaigrette : page 246
What to do with leftover chicken? Make a beautiful salad, of course. This would be a lovely platter at a buffet. I might do the eggs in wedges rather than slices, but that's a minor thing.
useful (1)
Grated Carrots with Vinaigrette : page 67
Good and simple. Seaver suggests serving as a first course.
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Moussaka I : page 217
It's leftover time. Roast lamb? How about some simple moussaka? It's to make and amazingly tasty.
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My Basic Pie Crust : page 38
Until I discovered Judith Jones' pie crust recipe, this was the one I used. It's simple and makes a great crust.
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Pâte Feuilletée (Puff Paste) : page 39
I haven't made this yet, but love her breezy style that makes it seem so simple.
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Poor-Cousin Paella : page 249
This is one of my favorite recipes. It's not that I follow it religiously (after all, it has tomatoes and we have a tomato allergy in the house), but the idea and the procedure are great for using up whatever bits of meat and veg are around. For the meat I use two or three of: (Spanish) chorizo or other spicy sausage, cooked turkey or chicken, cooked ham, frozen cooked shrimps or scallops. Sometimes I use the artichokes, sometimes not. The peas make in a one-dish main course. For our tastes it wants a bit of heat. I've used cayenne, but lately we prefer chipotle powder, the smokey taste goes well with the whole thing.
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Potatoes Bourguignonne : page 267
We liked this, but I worry about the amount of potatoes. She asks for 4-5 cooked potatoes quartered. I had two medium potatoes and cut them in 16ths. Maybe I just like my potato bits smaller, while she likes them big?
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Radish-Leaf Soup : page 135
If your radish leafs are fresh, here's what to do with them. It's quick and makes a nice starter for a meal.
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Wine Tart : page 89
The first time I made this, I scaled it back to fit a smaller dish. Used dry white wine. I expect a sweeter, or at least fruitier wine would be best. Or, I've noted, to try it with pineau.
Today, I made this again in the 8" pie plate asked for, using limoncello. The plate was quite full and overflowed making a mess in the oven; next time a bigger dish! The limoncello wasn't bad at all, but I might not use the cinnamon with the lemon if I did that again.
The recipe says the tart serves 4-5. We will have 6 servings from it. Four would be awfully big, and who can cut a tart into fifths?
Seaver says the alcohol evaporates during baking. I think there's still quite a bit left. Not strong, but still there.
An interesting tart, very easy to make, and worth playing with till you find the "perfect" wine. Could also be considered a way to use up a half bottle of wine, should such a thing be hanging around, or perhaps a bottle of wine that turned out to be too sweet to drink.
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