kaye16's Profile

Joined: December 21st, 2009

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 >

recipe reviews (1461)
book reviews (64)
useful review votes (310)

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kaye16's Reviews

32 recipe(s) reviewed. Showing 1 to 32Sort by: Title | Date | Rating

Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone

By Chris Schlesinger, John Willoughby, Alan Witschonke
William Morrow & Co - 1994

Using canned beans, this is really easy, fast, and yummy.

4aug18: Made this again (half recipe) with borlotti beans after discovering I was out of canned black beans. Still very good.

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Served this as a starter, plonked on a leaf of lettuce. Easy and delicious.

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This was an interesting combination that worked well. I served it over mâche rather than romaine.

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Delicious.
- Maybe a problem with the "sizing". Twelve thighs for 4 people is a lot; we usually do only 2 per person.
- Next time I'll take the skin off the thighs. Nobody here likes to eat the skin when it's cooked like this.
- I made about a third recipe and there was lots of "sauce".
Very tasty, and the extra sauce will appear somehow before long.

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We thought the chicken was very good, spicy, but not terribly hot. The sauce was good, but didn't seem necessary.

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I wrote "Good" on the page, but don't remember a thing about it.

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We thought this was so-so, bland-tasting. My note suggests adding things like veggies, ground cumin, a pinch of cayenne.

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A delicious relish.

26sep18: Again. This is simple to make and wonderfully delicious.

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Yummy. Couldn't find pineapple juice, so used 3T apple juice plus 1T orange juice.

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Good. I've noted that 6 tablespoons of oil for the pesto seemed too much; use 4 instead. Also, we prefer the red cabbage shredded, rather than thinly sliced.

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My notes say: Dee-lish! Not for guest who may be faint of heart.

The heat depends on the pepper you use, of course.

Did this again with 2 small spatchcocked birds, marinated, then roasted in a hot oven. Very good.

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I've never made this with pompano, but this recipe is good with any firm white fish, I'd guess. Simple to make.

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Very good glaze for salmon.

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In one word, Yum! The glaze is delicious with the grilled shrimp. I made a half recipe, using one green mango and two ripe peaches for the skewers. I cut the peaches into eighths and the mango into chunks, mostly bigger than 1/2". (In the end I didn't use all of the fruit.)

My shrimp were 12/16 count, so slighty larger than required, but the timing was perfect. (For 16/20 shrimp, go with the minimum time.)

Our *only* criticism of this dish was that the onion and the mango bits (the green mango being a bit hard) did not get "done" on the grill in the short time that it takes to cook the shrimp. The peaches, on the other hand, were perfect.

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A yummy dipping sauce.

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The swordfish recipe is pretty ordinary (rub with oil, S&P, and grill), but the Green Grape-Parsley Relish is a definite keeper. It sounds a bit odd (grapes, oil&vinegar, garlic, parsley, S&P) but is always a hit. It is nicest when it sits around for a bit (an hour at least) before serving.

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The first time we made this relish, we loved it. The second time we thought it was just OK. Can't explain the difference.

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The pork chops here are nothing special, salt&pepper them, plop them on the grill. Good, but ...

The salsa is out of this world. A bit tedious coring and chopping all those apples, but the rest is easy and the result is scrumptious. Who'd have thought apples and chipotles would go together so well?

My grannies weren't all that big, but after five apples (rather than six) the pile was so huge, I stopped.

A friend who'd never had chipotles took home the salsa leftovers and ate it for lunch the next day.

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Another very good salad. I added the cilantro to the salad stuff, rather than mixing it into the dressing.

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Good, but ... 1/2" cubes of turnips didn't get done in 6-8 minutes. Also, measure the lemon juice a bit short and taste before adding more. (This from someone who *loves* lemon juice!)

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A very good potato side dish. Nothing fantastic, but solid.

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Dredged in cornmeal and fried, the first was nothing special, but the sauce is extra yummy. We'ret rying to think of another excuse to make it.

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A good salad, heavy on the parsley.

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Yummy!

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A favorite salad.

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Good salsa! The whole thing is simple, tasty, and fast.

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This recipe is repeated on p376 with more information. Where was the editor?

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I've done this with chicken thighs, both boneless and bone-in, and have a note to try it with skinless, boneless chicken breast halves.

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The recipe calls for a butterflied let of lamb. I've only done this with chunks of lamb on skewers. I made a full recipe of the rub from about 1# lamb and froze half the rub for later use. Very good.

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Very good! But, I made all the spice paste for 6 skinless, boneless chicken breast halves and froze quite a bit of the paste for another time. The recipe calls for 4 8-10-ounce boneless, skinless chicken breasts. Maybe they mean whole breasts, although they are hard to find skinless and boneless. And serving a whole breast to one person is a bit much. Anyhow, the paste is worth freezing to use another time.

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Very very very very good. We really like this one. Spicy/tingly. A half recipe seems too much for two people, so I'd guess it really serves 4-6 as an entrée.

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Very good.

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