kateq's Reviews
15 recipe(s) reviewed. Showing 1 to 15Sort by: Title 
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Website: food52
A really delicious cake! I followed the instructions almost to the letter (no cider in the house so made the applesauce with a bit of lemon juice and water) and was delighted with the results. And despite the caramelized sides and top (from the streusel), the cake came out of the tube pan easily and completely intact. I used mostly gala apples and one Granny Smith.
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I like this version of borscht very much. It's warming and nourishing while light. Julienning the roasted vegetables makes for a beautiful looking bowl of soup. And it freezes beautifully.
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What a fabulous cake! Perhaps a little sweet for breakfast, but what knockout flavors! I had enough to fill my bundt and to make a sweet little loaf for tasting. Once I tasted the little loaf, I decided any additional anything was unnecessary so no glaze and no 10x. The cherries combined with the cocoa et al made for such a rich and interesting streusel flavor and the cake part is quite marvelous. I'll be adding this to my regular cake rotation.
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A truly delicious and easy biscotti. I added the grated rind of one orange and used bittersweet chocolate. I baked them for a bit less time as I prefer my biscotti a bit softer than some. Really a good recipe.
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Great rolls! And beautifully detailed instructions. Much easier than it might seem at first reading. I ended up with 8 good-sized rolls.
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For a baguette that takes only four hours, this is wonderful. I found it a little too salty but perhaps I was a bit heavy-handed when adding the salt. Also, the shaping instructions could be better if one is concerned with a pretty baguette. But the final result is a wonderful crust and an airy tasty interior.
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I give this a four star rating because I love the idea of it (and the name), but I have made a number of changes to get this bread to where I wanted it. I switch the amounts of whole wheat and ap flour, as the larger amount of whole wheat flour makes the bread very heavy and dense. I use all canola oil instead of the mix of oil and butter. I use a generous cup of chopped figs (about 8 or 10) which I soak in boiling water and then add to the batter with any remaining soaking liquid, and a generous cup of chopped apple (a combo of Granny Smith and Macintosh or other sweet apple, depending on what's available. I use whole milk. I sprinkle the top of the loaf with sanding sugar. While I do butter the muffin pan, I line the loaf pan with parchment for easy release and clean-up. I end up with one lovely large loaf and six large muffins.
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This grain-free concoction is really good! It was greatly enjoyed by people who don't have gluten concerns and the gluten free folks were delighted. I keep being tempted to add /play with the recipe, but I control myself because it is really good as is.
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This bread really does taste like stuffing--and thehouse smells like the holidays while it's baking. I made some minor changes--I added some minced fresh onion which I had on hand and instead of the list of separate herbs, I went to my Mother's standby for stuffing--Bell's Poultry Seasoning. It still comes in the little yellow box I remember from my childhood and it worked beautifully. I went with roll option and ended up with a dozen beautiful rolls which were great right out of the oven and still great warmed up afterwards. Next I'm making a loaf to cut up for our stuffing on Thanksgiving.
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This is my new favorite zucchini bread too! I thought it was lovely and everyone who tried it agreed. I loved the scent of the orange and the rosemary as well as the taste. I did use canola oil instead of olive, but otherwise followed the recipe. And how nice to use pretty little zucchinis from a local farm and rosemary snipped from the pot on my deck!
I have since used this recipe for muffins and they are delightful! Even though it is now later in the season and the tender little zucchinis have been replaced by giant ones the flavor is still terrific and the texture of the muffins is wonderful. I had a yield of one nice loaf and six very handsome muffins. I baked the muffins alongside the loaf but removed them from the oven after about 28 minutes.
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Excellent cookie! Yield is 18 three ounce cookies.
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Really excellent loaf! So simple, and the combination of flavors and textures is just right. I used half buckwheat flour and half rice flour--worked beautifully.
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While I did describe this to everyone as a "dried plum" cake, (there's a lot of prune-aversion out there), I added more prunes than called for in the recipe. I also made it in two loaf pans rather than the suggested springform pan. Otherwise, I did as told--and I'm very glad I did. Really a delicious and very rich tasting cake, but not so rich or sweet that it isn't lovely with morning coffee. I did my usual lining the pans with parchment for easy release and clean-up. I am thinking maybe walnuts would be a good addition.
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Many, many thanks for this lovely recipe. I made minimal changes--I used half chopped tart apple, half rhubarb and baked it in a good, heavy cake pan instead of the cast iron. It was absolutely fabulous. Everyone raved and, as the name (especially with addition of apple) is a bit unwieldy, the youth vote was to call it "Unicorn Cake." I have already received multiple requests for more unicorn cake. BTW, my fresh ginger was living in the freezer--I grated it frozen and it was perfect. Maybe this is a little astuce known to everyone, but I was delighted to discover it.
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Great soup! I collected all the odds and ends from the vegetable drawer and put them to simmer in a pot of water with some peppercorns and herbs. Went about my business and returned in two hours to prep the carrots, pre-heat the oven and roast the veg (my only deviation from recipe was to roast the carrots at 450 degrees instead of broiling). In another hour I strained the stock, added the ginger and fresh thyme, and brought it to a boil. I sauteed the onions and garlic, scraped all the carrots in and poured in the broth, and let it simmer. Later I poured it all into the blender and voila! What a knockout soup! Little effort, little active work, and superior result! Imagine if I had vegetable stock on hand!
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