Cooksbakesbooks' Reviews
207 recipes reviewed. Showing 201 to 207Sort by: Book Title 
| Date | Rating | Recipe Title
Vegetarian Cooking for Everyone
By Deborah Madison
Broadway - 1997
This is delicious and thrifty. Made too much skinny spaghetti last night? Don't throw it away! Save it and make this well-flavored frittata the next day, for breakfast, lunch, or dinner. Flavored with marjoram, parsley, garlic, and lemon zest, it's a yummy twist on a gremolata flavoring--good enough to serve to guests.
useful (0)
The side bar to this recipe starts, "Of all souffles, this is my favorite." This may be my favorite, also. It has a great tangy, goat cheese flavor that is not over much, and the thyme is the perfect herb to go with that flavor. It is elegant, and it puffed beautifully, and held the puff for a few gorgeous minutes. It is also very quick to put together. All around excellent.
useful (0)
Truly exquisite flavor, gorgeous to look at, all around fantastic. I used very fresh shiitakes and corn from the cob. This recipe employs a somewhat fussy technique in that you have to make a stock while you saute ingredients in succession. But I made this for a weeknight meal with about 20 minutes of active cooking time. Then I let it bubble gently while I got some caramelized Brussels sprout halves made, and seasoned turkey chops seared. I served it with reheated hash browns, and pre-made cranberry sauce, and this was a feast. The corn ragout elevated the meal almost into elegance.
useful (0)
Vegetarian Epicure Book Two (Book 2)
By Anna Thomas
Knopf - 1978
This recipe makes a nicely flavored and moist cranberry tea bread. The tang from the cranberries and orange zest counters the sweetness of the bread very well. The whole wheat flour gives the bread a firmer, less pasty texture than all-white flour would.
useful (1)
The mix of vegetables in this soup (split peas, sweet potatoes, onions, carrots and celery) along with the seasonings (dried marjoram, dried basil, ground cumin, fresh garlic, salt and black pepper) and butter, are the perfect combination, to my taste. This is a sweet soup with a bit of spiciness to it. I find that the white wine is an optional ingredient. It tastes great with it, and great without it.
Lately, I have been trying other split pea soup recipes, some with ham in them, others vegetarian, and this remains my favorite.
useful (1)
This is a very assertively flavored soup, and quite acidic. If you like sauerkraut and tomatoes, you may well like it very much. I do add a bit of baking soda and sugar to it to cut the acidity a bit. This is a hearty, winter time soup, with caraway, dill, red wine, paprika, olive oil and butter. It's great with rye bread. If you're in the mood for sauerkraut, make a half batch of this soup and see if it takes care of your craving.
useful (0)
This is a festive and hearty vegetarian stew. It makes a great vegetarian item for Thanksgiving or other wintertime holiday meal.
Leave the mushrooms whole and sauté them over high heat to brown them before they lose their moisture. The smell of thyme, butter and mushrooms sautéing is one of my favorite kitchen experiences, and you get that here. Do not omit the green olives. They are a signature part of the stew. You can omit the boiling onions without compromising the character of the dish. Adding some red wine gives the stew important depth of flavor. The stew is rather acidic, so I add some baking soda to it to cut the tartness.
The 2 tablespoons of flour can be substituted by 1 1/2 tablespoons of potato starch if you wish to avoid using wheat.
useful (0)