wester's Profile

From: Soesterberg, Utr Netherlands

Joined: September 24th, 2009

About me: I love cooking, I love eating, I love discovering new recipes. I have so many cookbooks I sometimes lose track of which recipe is where - though this site helps a bit. I have gone low-carb in 2010, so that's different recipes to explore again. This also means I may not agree with my own reviews anymore if they were written in 2009 or before. ------------------ I have a lovely husband and ten-year old twins who also love eating. ----------------- You can also find me on LibraryThing, BookMooch and EatYourBooks, using the same handle.

Favorite cookbook: The Complete Meze Table by Rosamond Man

Favorite recipe: Melissa Clark's Roasted Broccoli with Shrimp

Daond Pasha (Meatballs with Pine Nuts and Tomatoes) from The Complete Meze Table

The meatballs were very tasty, but I did not really like putting all the pine nuts together - it made for fussy cooking and I think I would prefer finding a pine nut here and there instead of finding them... read more >

recipe reviews (741)
book reviews (74)
useful review votes (327)

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wester's Reviews

7 recipe(s) reviewed. Showing 1 to 7Sort by: Title | Date | Rating

Food & Wine Magazine's 2001 Cookbook: An Entire Year's Recipes

By Food & Wine Magazine
American Express Publishing - 2001

These were quite tasty, and the children loved them.

The mixture was pretty wet, and the balls flattened during baking. Next time I will form patties instead, so the top is as flat as the bottom.

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Nutty, crunchy, aromatic, with a hint of Indian spices, but subtle. Really lovely.

I prefer using smaller florets, as the size given in the recipe is difficult to eat. This shortens the oven time by 10-15 mins.

I also think it can use more onions, about twice as much.

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Nice, but a bit one-dimensional. A good splash of wine improved things.

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This was surprisingly bland. A bit of fish sauce improved it a lot, but it still wasn't that great. There are too many great cauliflower recipes out there to be bothering with something like this.

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Very lovely, a good fennel flavor but not too overpowering. I did leave out the fennel seeds for decorating though.

It does make a LOT of cookies. Halving the recipe is difficult as you need half an egg then. I froze half of the dough.

Make sure the butter you use is really soft.
I needed to bake the cookies a bit longer, for about 40 minutes.

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This was nice.

Make sure to cut the zucchini in small enough bits or it won't mash well. I served it warm but I think it would be better at room temperature.

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Recipe by David Lebovitz.

Lovely fragrant cake. Takes some time, but not complicated to make.

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