wester's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating
Rogers Gray Italian Country Cook Book: The River Cafe
By Ruth Rogers, Rose Gray
Random House - 1996
I loved the capers here, which got crispy and complemented the scallops perfectly. I wasn't too sure about the sage leaves - they did get lovely and crispy, but I felt they didn't add much to the dish. The lemon was quite unnecessary and even distracting. Next time just with capers.
useful (0)
Cicoria al forno (baked endive) : page 180
A good basic recipe, but with lemon zest added. I'm not sure it's an improvement: it seems a bit incongruous with the other flavors.
Also, I would bake it either longer or hotter, as there was still more bite to the chicory than I like. After an hour in the oven, yes.
useful (0)
Ribollita : page 36
This didn't look very promising while it was cooking, but the end result was delicious. A robust vegetable soup/stew, vegetarian, and it just tasted right.
The instructions were sometimes a bit ambiguous, but it's a recipe that can manage some differences in interpretation.
The amount of cavolo nero given seemed ridiculously high, and unless it behaves completely different from boerenkool (which I used) or kale (which you will probably use), I recommend using much less. I used almost 1 pound instead of 4 1/2.
useful (1)