wester's Reviews
740 recipes reviewed. Showing 651 to 700Sort by: Book Title | Date 
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Website: Smitten Kitchen
Crunchy, slightly bitter and aromatic. This definitely takes green salad a step further.
Very flexible as well. The minimum you need is both bitter greens and less bitter ones (say, lettuce and endives), or alternatively, celery. When you've got that, combine away!
useful (3)
Website: Smitten Kitchen
Fragrant but filling, and vegetarian too.
Now I see this recipe again it makes me feel like making it immediately.
useful (0)
Website: Smitten Kitchen
Lovely combination of tangy cranberries and nutty pecans. Just make this!
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Website: Smitten Kitchen
An Alice Waters recipe.
This is a very unusual combination of ingredients, but it works perfectly. The cauliflower is sauteed over a high heat which makes it very crunchy and lovely.
Do make it exactly as prescribed, at least the first time, because the details really matter here.
useful (1)
Real Food
By Nigel Slater
Fourth Estate Ltd - 2000
This is a lovely soup with a good balance of creamy, acidic and pungent.
That is, if you make sure you don't put too much water in. Nigel strangely enough never tells you how much to put in, and if you really add all the cooking water of the cauliflower it can easily end up quite watery, which would be a shame.
useful (1)
Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
By Ayla E. Algar
William Morrow Cookbooks - 1999
Cold vegetable soup. Quite tasty vegetable soup actually, but completely unspecial.
useful (0)
Bread tomato garlic
By Jill Dupleix
Conran Octopus Limited - 1999
I guess I now know why I couldn't find any other recipes with the combination salmon/cabbage. There is no synergy at all between the salmon and the other ingredients.
It might be better when the salmon is poached for a shorter time so it stays moister, or when using sauerkraut instead of cabbage, but I don't think I am going to bother.
useful (0)
Good combination, well executed.
The amount given is as a side salad, as a main dish you could double it.
I might add red onion or hardboiled eggs, although it does get very close to a salade Niçoise that way.
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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories
By David Lebovitz
Ten Speed Press,U.S. - 2007
Spicy and sweet, easy to make.
I will experiment a bit more with the spice mix, perhaps more black pepper and less cayenne.
useful (1)
This was meant as a mix-in for ice dream, but you can easily serve it with coffee or drinks. Just lovely.
It is not difficult at all, as long as you have the patience to go through all the stages described.
Do fill the pan you used with water right after making this recipe, I'm not sure it's possible to get the hard caramel off the pan otherwise.
useful (1)
Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds
By Madhur Jaffrey
Clarkson Potter - 1994
Subtle and aromatic.
I increased the spices a bit, except for the cayenne, which I left out. I also decreased the amount of stock and cream. I used an immersion blender which works fine, although there were some small chunks of potato in the soup.
useful (0)
Jamie's Dinners
By Jamie Oliver
Michael Joseph - 2004
Not bad, not brilliant. Nice. I felt the turnips lost to the sauce, which some people may think is a good thing.
Do not serve too hot. I liked it better as it cooled down a bit, it may even be better cold.
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More Vegetables, Please: Delicious Vegetable Side Dishes for Everyday Meals
By Janet Kessel Fletcher
Harlow & Ratner - 1992
Lovely - silky and rich. Very easy to make.
I prefer to cut them to in bite-size pieces as the outer skin hardens a bit. This is a lovely contrast with the gooey inside, but not if you have to cut up a whole leek first. It does look better if you leave them whole (or half), though.
I served this with plain rice and chicken livers with thyme. It was good. Celeriac mash and a fried egg was also a good combination.
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Sophie Grigson's Feasts for a Fiver
By Sophie Grigson
BBC Books - 1999
This was very nice, but I felt it missed something. Something tart? More spices? More chilies? Do make sure you put in enough chilies as the coconut and the beetroot compensate.
I felt the curry leaves were an important part of it even when they are called optional, but the pandanus leaf could be left out without a problem.
If you need a dramatic-looking curry, this is the one. It is a combination of very dark pink and dark red, with occasional red flecks.
useful (1)
Italian Food (Penguin Cookery Library)
By Elizabeth David, Renato Guttuso
Penguin Books Ltd - 1993
Mishmash of unrelated flavors. I won't be making this again.
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Food & Wine Magazine's 2001 Cookbook: An Entire Year's Recipes
By Food & Wine Magazine
American Express Publishing - 2001
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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The Fannie Farmer Cookbook
By Cunningham Marion
Bantam Books - 1983
I don't have a clue why the radishes are in here. For the rest, nice but unremarkable.
useful (0)
Eat Your Greens (Network Books)
By Sophie Grigson, Jess Koppel
BBC Books - 1993
Simple. Nice.
Some tarragon is nice here, as well. And/or you can mix some tomatoes in.
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Sophie Grigson's Feasts for a Fiver
By Sophie Grigson
BBC Books - 1999
Something different for the everyday meal. Tasty and colorful. Can easily be adapted to other ingredients.
I thought the potatoes could use a bit more oven time.
I also preferred to put the yogurt on the potatoes themselves and serve the "filling" next to it.
If you want to serve a salad with this, take a peppery one - red onions and/or oranges come to mind. You don't really need a salad though.
useful (1)
Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
By Ayla E. Algar
William Morrow Cookbooks - 1999
No surprises here - just what the title says. Nice and unspectacular.
useful (0)
Tassajara Cooking : A vegetarian cooking book
By Edward Espe Brown
Shambhala - 1973
So one day you find burdock root (kliswortel, gobo) in your CSA box/panier/groentetas, or whatever you have that lets the farmer decide what vegetables you're going to have. You go through your big stack of cookbooks and find you have exactly two recipes that use it, plus the recipe sheet coming with the box. You try the recipe from the box first. You remember why you never use those recipes. You take a look at the other recipes. One requires other ingredients you don't have and is very unclear about the cooking time. That leaves you with a single recipe. This one. You cook it and it is both quite easy and surprisingly good.
The flavor is distinctly Asian, but full and rich. The burdock cooks to a meaty/mushroomy morsel which complements the carrot very well.
You only need a few sesame seeds, a table spoon at most.
The Chinese rolling cut is described on page 27. I used normal thin slices.
useful (1)
Sophie Grigson's Sunshine Food
By Sophie Grigson
BBC Books - 2000
Very tasty, easy, cheap, vegetarian. It's one of those dishes I've got several recipes of, but this one has a nice depth of flavor as it's got a slightly longer ingredient list. Still not much work at all, still not expensive at all, so do go through the trouble of making this and see how it is a lot better than the student mishmash it could be in a more simplified version.
I used canned tomatoes. I served it with bulgur, but I suspect rice, bread, or plain or mashed potatoes would be better.
useful (0)
Italian Food (Penguin Cookery Library)
By Elizabeth David, Renato Guttuso
Penguin Books Ltd - 1993
So I had this recipe in two cookbooks already (It came from this book, but Simon Hopkinson gives another version in Roast Chicken), but I had to see a photo on a food blog to actually make it (this photo: http://racheleats.wordpress.com/2009/08/27/piedmontese-peppers-again/ ). I just didn't notice it before. The ingredients are simple - peppers, tomatoes, garlic, anchovies - but the whole thing just works out fine. Don't forget some nice bread for the juices.
The main differences between the recipes are the cooking time - Simons is much longer and I prefer it that way - and when to add the anchovies - I might experiment with that.
useful (2)
Roast Chicken and Other Stories (Ebury Paperback Cookery)
By Simon Hopkinson, Lindsey Bareham
Ebury Press - 1999
So I had this recipe in two cookbooks already (It came from Elizabeth Davids Italian Food, but I used the recipe in this book. I don't even have Delia's version), but I had to see a photo on a food blog to actually make it (this photo: http://racheleats.wordpress.com/2009/08/27/piedmontese-peppers-again/ ). I just didn't notice it before. The ingredients are simple - peppers, tomatoes, garlic, anchovies - but the whole thing just works out fine. Don't forget some nice bread for the juices.
The main differences between the recipes are the cooking time - Simons is much longer and I prefer it that way - and when to add the anchovies - I might experiment with that.
useful (2)
Trattoria
By Patricia Wells
Kyle Cathie - 1999
More of a starter salad than a side dish salad. Strong flavors - you'll reek of garlic for a week, but it does taste good.
The fancy flower cuts are nice if you have some kind of party, but for everyday use I suppose you could just cut it in 1-inch lengths. Don't skip the iced water though, it makes it very crunchy.
useful (0)
Real Food
By Nigel Slater
Fourth Estate Ltd - 2000
Chicken, wine, garlic and parsley. How can that go wrong? It doesn't, it's delicious.
The chicken could use a slightly longer cooking time, though.
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Real Cooking
By Nigel Slater
Penguin Books Ltd - 2006
Warming winter food with a nice twist - the spiced mash really adds something extra to this.
It does take a long time, over an hour. Start with the meat sauce, not the parsnips - you can do those while the meat simmers. Do peel the parsnips.
useful (1)
Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
By Ayla E. Algar
William Morrow Cookbooks - 1999
Strong flavors but well-balanced.
useful (0)
Simple and good. Soft and aromatic. Easy to make.
Don't grate the carrots too coarsely or they won't soften properly. I found it unnecessary to peel the carrots. Dried dill instead or fresh worked fine.
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I don't know why this is called a salad in the title - the Turkish original says "köfte", which is a kind of meatball.
These little lentil/bulgur balls are ideal for vegetarians and even vegans, and meateaters will enjoy them too. Serve with a salad (a real one) and some bread.
Mine were a bit dry. I think next time I will put a tiny bit more oil in.
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More Vegetables, Please: Delicious Vegetable Side Dishes for Everyday Meals
By Janet Kessel Fletcher
Harlow & Ratner - 1992
The sauce is very nice, but the cabbage is a bit too raw for my liking when prepared following the instructions. Next time I'd cut it in smaller pieces or cook longer.
Some caraway is also nice with this one.
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Salads - Food Writers' Favorites (Quick & Easy Recipes)
By Barbara Gibbs Ostmann, Jane Baker
Dial Publishing - 1991
Pretty straightforward coleslaw recipe - except it's with turnips.
The raisins are optional. The amount of mayonnaise needed is about 2 tablespoons.
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Madhur Jaffrey Cooks Curries (TV Cooks)
By Madhur Jaffrey, Philip Webb
BBC Books - 1996
Good dal, not too spicy, not too bland. Combine with rice and a vegetable raita.
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Jane Grigson's Vegetable Book
By Jane Grigson
Penguin - 1998
A nice different way of cooking cauliflower, adding some crispness without becoming overly complicated.
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A bit bland. Probably good baby food.
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Peasant cooking. Plain, simple, delicious. It does need two hours in the oven.
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Great Food Without Fuss: Simple Recipes from the Best Cooks
By Frances McCullough, Barbara Witt
Henry Holt & Co - 1992
This is quite a nice way to serve turnips.
If the turnips are older, the cooking time should be doubled.
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Delicious, different, and very quick.
I served it with Skillet Scallions from the same cookbook, as suggested, and plain rice.
Do make sure the salmon is at or near room temperature, otherwise it may not cook properly.
The ingredients do have to chopped very fine indeed.
I thought the shallots were a bit overpowering. Unless yours are much smaller than mine, you can halve the amount given.
On the other hand, it can use a tad more vinegar.
I slightly prefer the walnut version to the hazelnut one.
useful (2)
Nice and quick. The scallions remind of leeks if cooked in this way.
useful (1)
On Rice: 60 Fast and Easy Toppings That Make the Meal
By Rick Rodgers, Frankie Frankeny
Chronicle Books - 1997
This does taste quite 'Chinese'. I wasn't very taken with boiling instead of frying the eggplant, but my husband was.
Next time I will egg-fry the rice going with this.
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Real Cooking
By Nigel Slater
Penguin Books Ltd - 2006
Soft and soothing. Good comfort food.
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Very aromatic, lovely texture. My husband won't have his parsnips any other way.
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Real Food
By Nigel Slater
Fourth Estate Ltd - 2000
Lovely home cooking. The chicken is brown and moist, the chicory is tender and the sauce is creamy but full of flavors.
It does take some time but it's not really complicated.
Things I've changed: I put in a bit more chicory and increased the sugar proportionally. I have taken the lid off after about half an hour to brown it a bit more.
useful (0)
Real Fast Food
By Nigel Slater
Penguin UK - 1993
This is one of my favourite dishes, but I hadn't realized I actually have a recipe for it! Easy, tasty, and the kids love it too.
I use 100 g of cream cheese instead of the cream, and I often use frozen spinach. Possible additions (not all at the same time please): some thyme, some garlic, some white wine or a drop of vinegar, mushrooms. I usually serve it with a simple tomato salad.
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The Best of Food & Wine: Vegetables, Salads & Grains (ILLUSTRATED)
By Loretta M. Sala, Joanna Roy
American Express Publishing Corp - 1995
Okay, I guess. Just slightly too many ingredients with no particular synergy.
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I usually make a heavily adapted version of this, with only fennel, lettuce and chicken stock. But the combination is brilliant, the slight bitterness of the lettuce perfectly complimenting the softness of the fennel.
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The Williams-Sonoma Collection: Vegetable
By Marlena Spieler, Chuck Williams
Free Press - 2002
A classic recipe. Also works well with other greens or lettuce.
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The Cookware Cookbook: Great Recipes for Broiling, Steaming, Boiling, Poaching, Braising, Deglazing, Frying, Simmering, and sauteing
By Jamee Ruth, Leigh Beisch
Chronicle Books - 2005
An original way to serve onions. I made it without Parmesan (cheese hater in the house) and it turned out fine.
useful (0)
Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds
By Madhur Jaffrey
Clarkson Potter - 1994
Colorful, aromatic, easy to make. A nice alternative to plain rice.
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Nice but not brilliant.
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