TorkilHeggstad's Reviews
4 recipes reviewed. Showing 1 to 4Sort by: Book Title 
| Date | Rating | Recipe Title
Cracking the Coconut: Classic Thai Home Cooking
By Su-mei Yu
William Morrow Cookbooks - 2000
This recipe produces the best padd thai I have eaten, better than any I have had in restaurants in New York City. One addition we often make is that we cook some shrimp in the mixture of chopped garlic and cilantro roots (maybe the secret why this padd thai is the best) frying in oil initially. Right before the shrimp is cooked through, we take it out to be added again toward the end. We then add the noodles to the fried cilantro roots and garlic. At this point we work very fast in order not to burn the garlic and cilantro root.
It is important to read the recipe thoroughly before use because you have to work fast. Make sure to prepare all ingredients and have them lined up and ready.
useful (3)
Norsk sjømat
By Lars Barmen
Kagge forlag - 2001
My favorite bacalao recipe. Make sure to use good ingredients, especially the salt cod has to be good. Other than that I like waxy potatoes that don't fall apart, but some may prefer the thickening of the sauce that a starchy potato would provide.
useful (1)
Now that you can no longer get great Hagelin's fish cakes, these are the best available. The taste is so clean. Eaten with boiled potatoes and pan fried onion they are fantastic. They taste best made with one day old haddock. Fresher fish than that falls apart and older doesn't taste as good. You can also make these with other fish in the cod family, but haddock is best. I assume you could also make really good fish balls and fish pudding with these ingredients, but have not tried that yet.
useful (1)
Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
By Rick Bayless
Scribner - 1996
This recipe is great with other chiles too, but it is fantastic how much flavor the habanero provides to the tomato sauce. The cooking of the sauce really mellows the heat of the habanero, but if you are unused to hot peppers or wary about the habanero you may want to just use one habanero the first time. The suggested classic Mexican white rice (page 251 of the same book) goes perfectly with the fish. This has become one of our favorite ways to cook fish in the winter (although the recipe is for fresh ripe tomatoes, we have successfully made it with whole canned tomatoes as well as a mixture of the two). This dish is also good as reheated leftovers the next day. I have also tried the variation with pork chops instead of fish and that is one of my favorite ways of preparing pork chops.
useful (1)