kateq's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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Website: The Wednesday Chef
www.thewednesdaychef.com/the_wednesday_chef
This is a delightful soup. As recommended by Luisa, it is perfect served cold from the refrigerator. And it is so beautiful--a brilliant magenta. I made certain changes. I roasted rather than boiling the beets. I skipped the potatoes. As I had about 20 ounces of peeled, roasted beets, I went with 3 eggs and a whole bunch of scallions. I used the fine grating disc and did the beets and eggs in the food processor. I then removed the grating disc and put the metal blade in and added the scallions and yogurt in place of the sour cream. I then continued processing and gradually added the quart of buttermilk. Perhaps because I used low-fat buttermilk and no potatoes, I saw no need to add the water. Were I to want to serve this as part of a fancy dinner party, I would strain the soup. But it is delicious just as it is, cold and as vibrant tasting as it is in appearance. I left out the dill, though I think it would be quite good with it added as well.
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I'm not normally a fan of barbecued chicken, but this isn't your normal bbq chicken. It's fast, easy, stove-top, no mess and really, really tasty. Luisa recommends it as food for her toddler but this is perfect for grown-ups as well. I served it over steamed rice with an extra splash of dark soy sauce and loved it. I did (unlike Luisa) marinate it for a good 30 minutes and then threw the whole business into a hot wok and stir-fried it. It was done so fast and it was eaten pretty fast too.
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I never know how to rate something that with just a bit of change is fabulous. I made this exactly as written and it was good, but not great. I thought it was too thick, a little 'cake-y' and didn't have enough tomato. But it was so quick and so easy that I made it again. The second time I made it in a 10 inch tart pan with a removable bottom. I spread the dough out more (and probably worked in just a bit more flour). I then covered this bigger surface in tomato. It was perfect, and in fact, I'm making it again today. One caveat: make sure you mash your potato pretty well -- in the first version, I left a few small lumps and didn't like them in the finished product. The second time, I took a bit more care mashing and got a better result. Finally, just a note--I find a lot of focaccia to have just too much olive oil -- this one is just right.
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It really is worth making yet another banana bread. The combination of the brown sugar and the dark chocolate ( I chopped up some pastilles of very dark 85% cacao) and banana is just wonderful. And what a pleasure to line the pan with parchment--no greasing, easy release and easy clean-up. I mixed it all in my stand mixer. It took a little longer than the suggested 50 minutes, but it's easy to tell when it's done as the top browns up nicely and the bread becomes firm. A very big hit among all tasters.
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An excellent supper dish. The arborio rice method is relatively new to me--and a genius method. I did not peel my eggplant and was sorry. I will definitely make this again, but peeling the eggplant. I used a particularly sharp provolone which really worked well. This reheats very well.
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This is a delicious cake, rich without being heavy, moist, dense. The cranberry orange combination is a winner and the ricotta/cornmeal combination is too. Plus, I was able to make this gluten free by using masa and a little tapioca flour in place of the all purpose flour. It's a big cake and overflowed my springform pan just a bit -- one needs to wrap the bottom with foil or place a sheet pan on the rack below the cake.
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