kateq's Profile

From: annapolis, md usa

Joined: February 14th, 2010

Latest review:

March 6th, 2019

Anchovy and Samphire Spaghetti from Ottolenghi Simple: A Cookbook

This is a simple dish--a sauce made from anchovies, olive oil, garlic, lemon, parsley and wine. Pasta and (no samphire here) skinny asparagus are then tossed in the sauce. In addition to using asparagus,... read more >

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kateq's Reviews

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3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Zahav: A World of Israeli Cooking

By Michael Solomonov, Steven Cook
Rux Martin/Houghton Mifflin Harcourt - 2015

30th August 2018

Pastel : page 218

This is a meat pie made with Boureka dough or puff pastry. I had croissant dough and used that. It calls for lining a baking dish with pastry, filling it with Seasoned Ground Beef (reviewed separately) and eggs, top with dough, chill till dough is firm and bake. Because I was suspicious that the meat filling would made the bottom crust gummy, I made a mini version following the instructions and didn't like it. I made a larger portion with just a top crust and like it very much but for the small quibble that the filling should be a bit spicier, more garlicky.

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26th June 2018

Seasoned Ground Beef : page 219

In search of some undemanding (not a lot of clean-up or effort) comfort food, was quite happy with this. I made this in the laziest fashion possible--that is to say I had a package of frozen minced onion and another of frozen minced carrots and peas (ok--the peas were a bit of a finesse), two pounds of lovely very lean ground round and --voila--a recipe. The thing that is amazing is that the little hit of cinnamon is magical It really does sort of transform this from plain old ground beef to something a bit special. I ground in some good pepper and added salt but didn't play. Followed the rules--and now I know, next time, I could add some garlic, some other bits of whatever, but this is good basic beef for stuffed peppers or pastel. And off I go to make stuffed peppers and put the rest of this beef away till I'm ready to make pastel.

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30th August 2018

Stuffed Peppers : page 220

This is a very simple way to do stuffed peppers. Cover the bottom of your baking baking dish with tomato sauce, place the hollowed peppers in the dish and fill them with a mixture of the "Seasoned Ground Beef" (reviewed separately), rice and egg. Top off with some more sauce and bake. Simple as it is, it works perfectly. In some recipes, I have found it necessary to steam the peppers first. Not necessary here. After baking for 75 minutes in a moderate oven, they were fork tender and quite delicious. As noted in the review of the beef, it could use a bit more spice, garlic, but really quite delicious.

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