kateq's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
| Date | Rating
The New York Times Cookbook
By Craig Claiborne
Harper & Row - 1961
Mushroom Turnovers : page 32
A lovely soft dough which crisps up beautifully when baked. The filling is very good but I think is a little too heavy on butter and flour and a little too light on seasoning. The filling takes only a few minutes and can be made and let to cool to room temperature. The dough needs to chill till it firms up--but both can be made well ahead -- the dough needs to soften a bit after being chilled. The Filled turnovers can be chilled (or frozen) and baked from the fridge--just adjust the baking time.
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Country Captain : page 198
I made this for the first time in years, having been reminded of it by a very similar recipe posting on the NY Times cooking site. Parsing thru the comments, I saw that many seemed to think this recipe to be superior; I remembered really enjoying it. So I dug out the book and reviewed the recipe. I do think this versiot is preferable--tho I made a few minor changes. I used all chicken breasts, raisins instead of currants and diced tomatoes instead of stewed tomatoes. My memory was correct--this really is good. And happily, it freezes beautifully and doesn't noticeably suffer from being reheated in the microwave (a godsend on those very long work days)
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