kateq's Reviews
13 recipe(s) reviewed. Showing 1 to 13Sort by: Title 
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Website: Food & Wine
This is outstanding! No bargain--a whole bottle of decent red wine and lean beef--but so worth it. It totally resolves my main issues with beef stew---that the sauce is too thick; that there is the danger of biting into nasty clumps of fat or gristle; that the veg is overcooked and tastless; that the meaty is chewy and dry. Here the meat and the sauce are ambrosial. The vegetables, cooked separately and added at the end are delicious. And the meat and sauce alone make for extraordinary sandwiches.
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These are truly delicious. They live up to hype--they are really buttery and crunchy but not hard. I do substitute walnuts for the hazelnuts and it's a successful combination. I am going to make them next without any nuts and see if they become too soft.
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For such a simple, pantry friendly recipe, the resulting soup is very rich and flavorful. I went heavy on the carrots and celery which I chopped very finely. I highly recommend the parsley pistou which totally transformed the soup into a gourmet experience.
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Delicious and so easy. Invites variations---adding scallions or other veg.
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Loved it! Very simple. Clear instructions. Only change: added a bit of salt to the dough.
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Very nice and very easy--I made a oneand a half sized batch and need about an extra half cup of flour. I also (lazy person that I am) did not toast the pecans first. The bun itself is really quite nice and the glaze and filling are sweet without being cloying. I can see using this as a template for other buns---a good result in less than half the time the standard sticky bun takes.
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I LOVE this recipe. Before I found this recipe, I thought pozole was an all-day affair, resulting in a soup that was rich and delicious, but full of fat. I do pare even this recipe down a bit--starting with skinless boneless chicken breasts (obviating the skimming of fat mentioned in the recipe). And because I am fond of a bit of heat but not too much--I go easy on the jalapenos. I have even added a sweet red pepper on occasion which actually resulted in quite pretty red flecks in the soup. The end result is a lovely big pot of something which is more than soup and not quite stew. It freezes beautifully.
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This is so easy and so delicious. Even without the orange rind the flavor is terrific. I envision many uses for this.
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There are a fair number of steps to complete this, but they are well worth it. The balance between the sweetness of the pumpkin and the savory nature of the spinach/onion/garlic combination is lovely, and the layer of ricotta and cheese provides an interesting texture contrast as well as great flavor. The broiling of the cheese topping gives enough crunch. I did substitute spinach for the chard, but otherwise did as instructed. This is a big lasagna and, happily, freezing leftovers in portion size works really well.
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So easy, so delicious. I used chicken breasts instead of thighs and baharat spice mix instead of berbere; otherwise followed instructions, I chose the option of cooking on high and the stew was perfectly cooked in the time recommended. Bright spiciness without undue heat. Chicken was just right--juicy and tender. Definitely a keeper.
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This salad dressing is really delicious, but the directions are less than precise. Roasting the onions in a very hot oven for the time presribed would result in charcoal. My onions nd garlic were beautiful roasted in about 45 minutes. Once the onions are slightly cooled and the garlic peeled, it's short work to pop everything into the food processor and whizz away. The oil amount is i found too much -- a scant cup more than sufficed. Also the final yield, even with less oil, provides enough dressing for several sizable salads, Good thing it's delicious.
As for the salad as a whole (my version no sprouts, no corn, no pecans, lots of chickpeas) it's great.
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I'm so glad Kaye reviewed this--I made it today for brunch and loved it. So easy, and basically all with pantry ingredients. I had everything on hand except the cilantro which I picked up after I read Kaye's review. I left out the chile but followed the recipe exactly. I used canned diced tomatoes (no good fresh tomatoes now). Spicing is just right and it is remarkably fresh tasting.
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The pastry is just fine but the filling is a huge disappointment. the sweetness of the potatoes is not balanced by the olives---it's just odd.
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