kaye16's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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How to Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 1998
Curried Rice Noodles with Vegetables : page 174
I made the Curried Rice Noodles with Ground Meat variation, using ground pork. I had everything in-house, which was handy since grocery shopping isn't on the plan until tomorrow or the next day or even next week.
I made a half recipe for the two of us and we enjoyed it very much. It was very attractive on the plate with the red bell pepper and the green peas. I didn't cut the veggies back as Bittman suggests for the ground meat variation.
While the noodles were soaking I used a food processor to make the ground pork, got the chopping done, and measured out all the remaining ingredients.
Once the noodles are boiled and drained, I'd guess you could pause for a while (putting the pork in the fridge, of course). The final preparation is very quick once you start stir-frying. In the rush to the finish, I forgot to add the stock when I returned the veggies to the wok; can't say that it was missed though.
This recipe is very appealing because it's so versatile. Most of the ingredients are things we usually stock in the larder or the freezer. It can be varied based on what's on hand and mood.
useful (1)
Good stuff. Tasty and easy
- Made a half recipe using a 300g eggplant, so a bit long in that department. That was OK; precise amounts are not important.
- Think it would be better (i.e. less fat) to broil or grill the eggplant slices, rather than frying.
useful (0)
Pear Clafoutis : page 642
A very good clafoutis. Surprising (to me) to use pears, but it worked well. Used a round dish.
- Used only 1/3cup sugar (sucre de canne), since a clafoutis shouldn't be hit-you-in-the-face sweet. This was a good amount.
- Might think about adding 1/4tsp or less of almond extract. Ooo, or maybe a dab of ground cardamom, which goes especially well with pears.
- The cooking time is way off. I had an extra thermometer in the oven, so I'm pretty sure the temp was right. Rather than 20 minutes, it took either 45 or 55 minutes. (I forget how many 10-minute extra bits that I added.)
- No powdered sugar at the end. Lily-gilding that.
- Comice pears.
- Will serve 6 easily. (Serving 4 would be quite large servings.)
useful (2)