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

Website: Canadian Living


I made this for one, using a chicken breast and one sweet potato and fresh rosemary. I added some thinly sliced red onion. It was really quite delicious and rich tasting and satisfying--and it's quite healthy.

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23rd October 2014

Maple Pecan Biscotti

Very nice, very attractive biscotti. Instructions are very clear. The glaze works very well. I didn't bother with the separating of the pecans--added them all to the batter. Salt is definitely needed--I added a scant teaspoon of coarse salt which I think was an important component.

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27th January 2014 (edited: 27th January 2014)

Meatball Stroganoff

A great pantry meal! I used super lean ground beef, panko, tamari instead of worchestershire, za'atar instead of thyme and chicken instead of beef stock (obviously a recipe which takes kindly to the weaknesses of one's pantry) and skipped the cornstarch. I only had full fat sour cream and that made for a rich and thick enough sauce for me. I used a package of sliced mushrooms which needed using, a hunk of ground beef which had been in the freezer a while, and served it on a bed of angel hair pasta which had been lurking in the back of a cupboard. While the meatballs baked, I sauteed the onions and mushrooms and the whole deal was ready in half an hour.

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What an excellent dish! I made it exactly as written (but for the peas which I omitted). There's a fair amount of chopping, but it's really quite a simple dish to put together. I kept chopping while the first round of vegetables was sauteing; I made the dough during simmer of the vegetables. I chilled the pastry dough while the vegetables cooled. The pastry rolled out easily; the veg fit right in to the pie shell. I baked mine in a convection oven so lowered the temp just a tad and baked it about 35 minutes. After it cooled for about ten minutes, it sliced like a dream. I personally thought it could it use a bit more spice and salt -- easily remedied at table; others thought the spicing just right.

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15th February 2014

Slow Cooker Butter Chicken

What's so nice about this is that everything goes right into the slow cooker--no sauteeing or browning on the stove. And it's really quite good. The modest amount of butter is just right; one gets the butter flavor without the dish seeming overly heavy and without that nasty oily film left on the lips. I substituted peanut for almond butter as that was what I had; it was very good. I also used skinless boneless breasts instead of thighs and so cooked them for a slightly shorter time. My only quarrel with this is that the spicing is too mild. It needs more cumin, maybe a hit of a nice rich garam masala. I added salt and sriracha to my bowl but would still like more spice. It makes a lot of sauce and I have a fair amount in my freezer. My intention is that when I defrost it, I'll add spices to the sauce and let it cook a bit before I add any meat. Actually, I bet it would be good with shrimp.

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I love the way this looks!! It's very easy, very delicious and so cool looking! One caveat: there really is too much batter for one loaf pan, but it's a good thing--there's just enough for one nice fat large loaf and one really cute little loaf. Great texture, really moist, decent shelf life (though mine was gone by the second morning). I envision making this at the holidays with one batch resulting in five adorable little loaves.

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23rd October 2014

Ultimate Banana Bread

Who needs another banana bread recipe? I discovered I did--this one is really quite delicious with a lovely moist texture. I went with the added chocolate chips and everyone loved the bread. The technique of mashing the bananas with the buttermilk and baking soda results in a lighter and very moist texture.

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