kateq's Profile

From: annapolis, md usa

Joined: February 14th, 2010


Latest review:

March 21st, 2024

Baked Sriracha Chicken Breast from Washington Post

So easy and quite delicious. I was careful with the Sriracha--didn't want it o be too peppery. As I was baking it in convection, I lowered the temp a bit. Result is very juicy and tender chicken. read more >


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book reviews (1)
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kateq's Reviews


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

The Essential New York Times Cookbook: Classic Recipes for a New Century

By Amanda Hesser
W. W. Norton & Company - 2010

11th July 2013

Braised Ligurian Chicken : page 491

This is another long-time favorite. As I am not a fan of dark meat, I usually make this with chicken breasts. And, if fresh tomatoes are not available, canned diced tomatoes are a fine substitute. I have found that one can minimize the flour and oil, especially since the skin of the chicken provides drippings. In fact, there is generally enough fat that some can be drained off before the addition of the wine. This is delicious over polenta or with rice or pasta.

useful (1)  


11th July 2013

Malaga Gazpacho : page 112

This is my absolute favorite version of red gazpacho. I've been making it for years, with only one change--I use sherry vinegar instead of red or white wine vinegar. It has a purity about it that is amazing. The straining is a bit of effort, but so worthwhile. I think that this soup is a most elegant taste of summer. Just know that it does not have much shelf life--only a day or two in the fridge before it begins to spoil and fizz. But then, there is rarely any left over...

useful (2)  


11th July 2013

Meat and Spinach Loaf : page 524

I wanted to like this rather healthy meatloaf and I did -- quite a lot. I made it as written, leaving out only one ingredient, the celery as I didn't realize in time that I had none. (I must note that the recipe calls for pureeing the celery, parsley and milk in the blender--I have always thought that celery should not go in a blender, even when chopped.) I used all extra-lean ground beef and baby spinach and red onion. I did put the bacon on top and baked it for the recommended time. Though I had misgivings about the bacon, I used it because I was afraid that the extra lean meat would result in a dry loaf. The finished product was delicious--the only thing I didn't like was the bacon. The bacon fat was unappealing to say the least, as it pooled in the baking dish and the bacon itself was hard as a rock. I look forward to making this again, but with the suggested tomato jam variation.

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I am surprised that Queezle Sister did not enjoy this dish. This is another old favorite of mine. I think the issue is with the onions--my experience has been that the onions are golden brown in about half an hour. I give this a four rather than a five because I think that texturally, the dish as written is lacking. I have added caramelized onions in the Latin style--very crispy and salty--as a sprinkling atop the dish-- and I think this solves the problem.

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10th June 2013

Spicy, Garlicky Cashew Chicken : page 494

I'm joining the chorus! After reading Beth's review, I had to try this and I'm so glad I did. I did sub lemon as I had everything ready to go when I found myself lime-less. The marinade/sauce was still really great. I used chicken breasts and ending up baking my chicken as the rain arrived with the dinner hour. I loved it and am sure that grilling would make it even better. I imagine almonds could be used in place of the cashews.

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8th May 2013

Teddie's Apple Cake : page 753

We love this cake. It's very easy and seemingly foolproof. At first glance, the ingredients seem wrong--too much sugar, no milk or buttermilk--but it works beautifully. The batter is very thick and a bit unwieldy. It almost seems as if there is too much apple for the amount of batter. But the end result is fabulous. From a very simple group of pantry staples, comes a complex, rich tasting cake. A keeper for sure.

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This is such a knockout dish! I first ate it in Italy and loved it and was so delighted to discover this recipe in the Times. If you like pesto, you must try this--and don't be put off by the the combo of pasta and potato (quite common in Bologna and other places in Italy). It isn't a heavy dish. The pesto and the beans make it light and beautiful. Just don't overdo the cheese or the salt.

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