kaye16's Reviews
1460 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date | Rating 
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Madhur Jaffrey's Indian Cooking
By Madhur Jaffrey
Barron's Educational Series - 1983
May 91: Very good.
Notes:
- Can be started early in the day and simmered a longish time.
- Since the vindaloo paste is a bit of work to make, make twice the amount and freeze half.
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27may96: Yummy!
6dec98: Half recipe very good
17oct04: Good sauce!
I.e., we liked it lots.
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1aug98: Good!
26feb05: Yum! (half recipe)
15may05: Still yum
9apr09: Half. Yum
Have used both haddock and cod.
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This is a household standard; two of us eat the entire recipe with rice for dinner. Yum! Generally don't use the pressure cooker variation. Use the largest amount of cayenne, or every more. Simple and tasty.
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Very good rice, another household standard. I usually make it in smaller proportions.
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This is the best raita recipe. Cut back salt. Only use fresh mint.
On TV, Jaffrey decorated this with a crossed lines of paprika and a mint leaf in each quadrant, a pretty for presentation for a party.
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This book has two very good carrot salads (on facing pages). This is the simpler, so I make it more often.
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This book has two very good carrot salads (on facing pages). This one takes a little more effort, but is my favorite. The smaller amount of cayenne is fine (we like things hot, but still ...). I serve this with lots of things, not just Indian.
To soften the texture and flavor of the onions a bit, I either toss them into the boiling carrots just before draining or put them into the sieve and pour the boiling water through them.
I've made this with radishes, cut similar to the carrots, replacing some of the carrots. This worked quite well, and was even more colorful.
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An absolute favorite. Be sure to make it ahead, so that the onion can "cook" in the lemon juice. I don't only serve this with Indian food. It's delicious!
(You might want to cut the salt from 3/4tsp to 1/2tsp.)
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Madhur Jaffrey's Quick & Easy Indian Cooking
By Madhur Jaffrey, Philip Salaverry
Chronicle Books - 1996
Every repeat is marked with an exclamation point. At our house, serves 2-3, rather than 4-6 as advertized.
See also, a similar recipe in Jaffrey's Spice Kitchen, p28.
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Good, fast, simple. Half recipe served 2 for dinner.
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I've written "Half recipe serves 2-3", but on our last repeat, I wrote "1/3 recipe was too much for 2".
Can prep everything and finish at the last minute.
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Funny idea, good stuff! Sometimes serve this with non-Indian dinners.
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Yes! This is the wonderful green sauce sometimes served in Indian restaurants. Delicious.
Be sure to divide the yogurt as the instructions indicate. If you put it all in the blender, the sauce is too runny.
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The Best Ever French Cooking Course
By Carole Clements, Elizabeth Wolf-Cohen
Hermes House - 2002
A household favorite, outstanding and easy.
The dressing is good but the recipe makes way too much. I often make a half recipe, then have several more days of salad with the dressing. Good thing it's good.
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Very good. Smoked salmon topped with fennel and cuke and a lovely vinaigrette. 100g salmon was plenty for 3 (recipe calls for 225g for 4). We're not big fennel fans, but it's quite good here.
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This is an excellent technique (called steam/sauté in other books) to use with root veggies of all kinds.
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Could be a side dish, but nice as a starter. I've made this with carrots and with broccoli. I've made all 4 for the two of us, intending to have the extras the next day, but we ended up eating them, and thought the ones that had been standing for a bit in the hot water bath (out of the oven) had a better texture.
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Of course, you really don't need a recipe to make this, but this shows the technique and has a good vinaigrette to go with it.
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I've used this same sauce with turkey scallops and with real scallops.
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Good, simple sauce to go-with.
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Simple and yummy.
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Fairly standard at our house.
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We had this for xmas one year. A bit country style, and delicious.
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Very simple, very good.
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Excellent, but serving portions are too big. A half recipe easily filled 8 small mousse dishes.
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Simple and very tasty.
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The Art of Cooking for Two
By Coralie Castle, Astrid Newton
101 Productions - 1976
One of our favorite salad dressing. Simple to make,
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Excellent recipe and instructions for making crêpes and all the things you can do with them.
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Main and/or side. Reheats well.
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Another household favorite. Don't feel like cooking anything? This is it. I frequently make it vegetarian without the added ham. And sometimes I stir in a drained can of tuna at the end, which is even better than the ham.
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A good, simple tomato sauce for spaghetti.
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Very good. I use whatever fish is available. Chipotle flakes instead of crushed chili are good.
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Yum!
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How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart
By Pam Anderson
Broadway - 2000
Within a few months I ran into this technique is several places. It's quite a good way to do veggies.
Extra instructions I've noted:
- When mixing veggies they need to be of a size that cooks in about the same amount of time.
- Melt butter first, toss in veggies and stir to coat; then add liquid, etc.
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
By Moosewood Collective
Simon & Schuster - 1994
This is good to serve with oriental-themed meals.
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One of my favorite ways to do zucchini. Even my non-zucchini-liking husband likes this. There are lots of variations to make it Italian, Greek, Indian, etc.
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This is billed as a main-dish salad. I usually serve it as a first course. Very good. (Can add a can of black beans, warmed with the corn.)
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We've had this many times and always like it.
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The book's spine is broken at this page. The paprikash is good, but this is where we learned to love spaetzle.
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I used to make this on shopping night, after coming home with the shrimp. A really tasty dinner, over rice.
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Kitchen Scraps
By Pierre Lamielle
Whitecap Books Ltd. - 2009
Easy to make and very tasty. A pretty addition to a plate also.
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American Wholefoods Cuisine: Over 1300 Meatless, Wholesome Recipes from Short Order to Gourmet (Plume)
By Nikki Goldbeck, David Goldbeck
Plume - 1984
Whiz the soy sauce and peanut butter (or any nut butter) in the blender, toss with some sautéed onions and some (leftover) cooked grain, and you've got a great tasting side for the rest of the meal.
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Put everything in the blender, whiz, and you've got a great salad dressing.
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
By Moosewood Collective
Simon & Schuster - 1994
My notes say to halve the quantiy of pine nuts. Otherwise, this is a great recipe. The beans can be served warm, or cold over a bit of salad.
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Jeannette's secrets of everyday good cooking
By Jeannette Seaver
Knopf : distributed by Random House - 1975
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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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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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.
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Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
By Madhur Jaffrey
Clarkson Potter - 2002
This is really a simple salad, but very yummy. It sounds plain, but is wonderful in taste. The acid lemon taste really complements the earthy lentils. Everyone liked it as is, but those of us who like a little bit of spice in our food thought a bit of chopped chili or maybe red pepper flakes would only make it more wonderful.
This would serve 4-6 as a side dish. As a main, there are probably two generous servings.
Would be a good, portable dish to take to a picnic or potluck.
Definitely a do-again.
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Essentials of Classic Italian Cooking
By Marcella Hazan
Knopf - 1992
This has been a winner of a recipe. A half recipe yields two big servings, so it would probably serve 6 as reported as part of a meal.
I make the eggplant strips should be something like 1"x1/2"x2"; I suspect Hazan would like them smaller, since she suggests this could be used as a spread.
This would be a good dish for a potluck meal, since it can easily be prepared ahead of time. You just need to add the salt at the last minute. Never had leftovers, so can't report on that!
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